life is sour enough. this is my spoonful of sugar.
I love bananas in every stage of ripeness, but there is a certain magic quality that brown bananas have, full of sweetness and possibility. My favorite use for ripe bananas has always been banana bread, mostly because there are so many different recipes out there to try and they’re all fairly adaptable.
As a bonus (thanks to my delayed posting), I’m also covering a recipe for banana oat bars that is simple and gluten free.
Read MoreWith hibernation on the horizon, it’s nice to have a comfort food recipe on hand that’s easy enough to make on a weeknight and also healthy enough to complement the inactivity of all-day Netflix marathons. This cornbread can be made quickly, and with ingredients you probably already have on hand.
Read MoreI’m always at a bit of a loss when it comes to figuring out what to do with leftovers. Sure, you can pop them in the microwave and eat them again, but then you’re really just eating a sub-par version of the thing you ate the day before. (Unless you had soup. That reheats like…
Read MoreLast summer I wrote about replacing my morning cereal with a tasty mix of raw nuts and seeds. While it’s filling (and easy to mix up a different batch day to day), I’ll admit that the base of coconut flakes exponentially increased the amount of time I spent chewing in the morning. Like, an insane amount…
Read MoreA three-day weekend (thanks, dead presidents) has now turned into a four-day weekend (thanks, snow), which means I’ve had lots of time to write. Just kidding, it means I’ve plowed through my Netflix watch list and clicked my way through at least 60% of the internet. It’s possible I also watched the first two Twilight movies…
Read MoreAbout a month ago, I discovered an incredible yogurt. I know this doesn’t sound like a terribly exciting event, but I take life’s joys where I find them. The brand is siggi’s, and what they make (among other products) is an Icelandic-style yogurt called skyr. Jammed with protein like Greek yogurt, it also goes a…
Read MoreThe past week or so, it seems like my world has been inundated with ads for the upcoming 50 Shades of Grey movie. For the record, I have not read the books, nor will I be seeing the film. Not because I’m offended by the concept of kink, but rather because I’m very offended by terribly written…
Read MorePumpkin is, without question, the star of the Thanksgiving season. It’s versatile, preserves well, and easy to incorporate into both sweet and savory dishes. But I’m not here to talk about pumpkins. The thing is, as much as I love pumpkin in almost anything, I don’t like pumpkin pie. I’ve never been a fan, which…
Read MoreBy now, most of you know that I am in the midst of a quest to convince myself that grains are gross because they make me feel gross. This is only half-true, since all carbs are delicious, but regardless of how tasty they are I’ve noticed that eating grains (as well as processed foods) leaves me wishing…
Read MoreThese days, it seems like using the word “carb” is akin to shouting “Voldemort!” in a room full of wizards. And not without some merit. While carbohydrates are undeniably delicious (my ideal lunch involves a fresh, crusty loaf of bread, butter, and nothing else), the reason we find them so palatable is the simple biological fact…
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Positively Natalie 