This post is bananas

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.

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Faking it – Low carb pumpkin pudding

The only thing about autumn eating that I love more than pumpkin is pumpkin spice. I find it fascinating that this particular blend of spices really does only work in the presence of pumpkin. You could put cinnamon and cloves together; you could put cinnamon and nutmeg together; you could even put cinnamon and ginger…

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That’s my jam

When I hear the word “chia” I have a very instant reaction. I’m sure you have the exact same reaction as well. It turns out in addition to making a great gift when spread onto a terra cotta animal, chia seeds are totally edible and apparently quite good for your health. They’re chock full of fiber,…

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Making mustard with a Ninja

This brilliant idea began where many brilliant ideas begin – the liquor store. Unlike some of those other ideas, this one was actually brilliant. We were on a family beer shopping trip (that’s totally a thing), and I was helping my mom browse the rather expansive selection in the cooler. Going over the types of beer…

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