Banana Pancakes

“Maybe we could sleep in

Make you banana pancakes

Pretend like its the weekend now”

-Jack Johnson

 

Okay, I’ve got that Jack Johnson song stuck in your head now, don’t I? Yes? Good. No? We’ll work on that. Who is Jack Johnson? Shame on you.

Well, he was on to something. These pancakes were great to wake up for (sadly, I didn’t wake up to them, but that’s alright). Anyway, I knew I wanted some since the night before at midnight, because who doesn’t? I decided I was gonna wait until when I got up and you could’ve imagined my excitement when I went downstairs to finally make them. I opened the fridge to get the ingredients, and then behold: no eggs. I nearly cried. True story. I’d have to save my dreams for easy two-ingredient pancakes for another day.

However, I didn’t give up. I found a recipe for eggless banana pancakes instead, and I am so glad I did. Shoutout to yummytummyaarthi.com for satisfying my banana pancake craving!

I love pancakes and french toast. Sweet, usually with cinnamon, and almost always with fruit. However, since I’ve changed my eating habits, I hardly eat them anymore. I love their substitute, baked oatmeal, but I’m learning that I cannot completely cut myself off from the so good, but so “bad for you” stuff. These will probably appear a little more on my breakfast agenda. They’re sweet, but not overpowering. There’s also so many options on what to top them with. They hardly need any syrup, and the recipe states that agave works too. I love it with (go figure) peanut butter- especially the Smuckers All-Natural Creamy kind.

And I also snapped a few pictures…

 

-Emilee

Banana Pancakes

Coco-whattt?

Okay, so along with my addiction to peanut butter and oatmeal, I have this new kick lately that just might make it onto my permanent list. It’s sweet, a little fruity, and also oh-so versatile. And tropical. Behold the mighty coconut!

The coconut adds just the right chewy texture to the foods I already love. Plus, I’ve been really wanting to buy some coconut oil for quite some time so I broke down and bought a jar at Walmart a week ago (you can never underestimate Walmart, I got this jar for seven bucks versus the eleven that I’d spend elsewhere for a jar of the same size). Since I had shredded coconut and coconut oil, plus a couple of dates and unsalted cashews on hand, I decided I wanted to make some raw “energy bites.” Adapted from SweetPhi.com (okay, maybe I followed it almost exactly), I decided to give it a try. I also realized just how much I needed a food processor. I had a tiny one-two cup chopper that I used and it was barely sufficient enough for the project. Long story short: I really need a food processor. And my birthday is in a month if anyone is curious…

These coconut-date balls are moist and chewy, and the unsweetened coconut is perfect because the balls are sweet enough. My only problem with this recipe is the yield, so I’ll probably be doubling it in the future.  

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I actually didn’t roll them in the coconut flakes and used it all inside by mistake. Oops, they tasted fine anyway…

Oh, and each ball is around 50-60 calories, and is chock full of nutritional value (you got your omegas and potassium, perfect for a workout!).

I wish I could say my coconut obsession stopped there, but it didn’t. My sweet tooth took over and I found this recipe from lilluna.com that was for chewy oatmeal and coconut cookies. Oh. My. God. These turned out amazing. And they were bae and family approved. How couldn’t they be? Oatmeal and coconut work together so perfectly, and the texture was on point. I think I’ll be adding pineapple and macadamia nuts next time…

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Note: I am sucky at taking pictures of the baking process. Sorry!

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Last of all (Did you think I was done yet? Think again.), I had wanted to try coconut water for a while as well, so I had picked some up on my last beach trip at Whole Foods. It was… interesting. Honestly, I gagged at first, but I was sooo thirsty. It eventually became better with each sip and the flavor got even better after refrigeration. Being the stubborn, weird person I am, I then wanted to try other flavors, so I just bought a peach and mango flavor, and another one infused with pineapple. Will update after I try them.
-Emilee

Coco-whattt?

Good Eats

Hey guys! For those who don’t know, I begin classes again next Monday! This week is the last of my month long break and I have kept it pretty busy. Tomorrow I’m doing some work at a regional audition, and Sunday, I have an ensemble audition myself (fingers crossed my Wagner, Bizet, and Mozart excerpts hold up well for it!).

This past week, I’ve been doing some crazy work in the kitchen. On Monday, I cooked some mushrooms and parmesan topped squash rounds (both were delicious, I may add, but unsuitably photographed). Finding suitable and delicious ways to cook vegetables is a big deal to me, and I’m looking to try another bake soon…

On Wednesday, I was expecting some company so I knew I wanted to bake something. Over the holidays, I was not particularly motivated to do anything so I let a bunch of good recipes get put to waste (sigh…). Fear not, however, I found some leftover pumpkin puree and decided quickly what I wanted to make: Pumpkin Muffins.

One thing you should know about me is that I am an avid Pinterest user… The vast majority of recipes I use are found on this site and the muffin recipe from The Frugal Girls is no different.

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I followed the recipe exactly, except baked them into muffins instead of the bread it had suggested. You could even add some pumpkin spice to it if you want more spice flavor. I used greased muffin pans and baked each pan for around 20 minutes. It yielded 30 muffins.

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These muffins were moist and full of flavor, perfect for breakfast, lunch, and even a snack. I will definitely be making these again.

Last but not least, I baked some bread yesterday. I love carbs, but I didn’t want anything too sweet. I had found a recipe for “Garlic Cheddar Beer Bread” that I wanted to try and I already had all of the ingredients on hand, so I figured why not? I even decided to bake two loaves. The result: delicious bread with little-to-no mess and great, cheesy flavor. The recipe, found on gimmesomeoven.com, will be definitely one I will make again.

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Ah carbs, I would be so lost without you…

-Emilee

Good Eats