A few posts ago, I mentioned how I’ve started living a vegan lifestyle, both for ethical reasons and the added health benefits of not consuming meat or dairy products.
Your Sunday plans have just been made! This deliciously moist and gluten-free banana bread recipe, loaded with coconut chocolate chips, is exactly what you’ve been looking for. You’re welcome.
Some of the best memories I have from my childhood are those Saturday mornings when my mom would bake. She always took on the kitchen with the speed of a cheetah and the grace of a swan because no matter what she was making, she was done in no less than 30 minutes (and that included clean up). Despite my best efforts – giving it the ol’ college try – I’ve never quite mastered her particular set of skills for time and efficiency.
I’m not going to sit here and tell you that smoothies like this 3-Ingredient Piña Colada Smoothie are a regular part of my diet and that each morning I wake up, blend together some green stuff, some yellow stuff, etc. with some almond milk and feel the nutrients rush through me like a burst dam. Most days, my breakfast is 3 cups of coffee and a ton of rush-rush-rush. I’d love to be the person who downs smoothies to kill their addiction craving to chocolate covered almonds. But come on, you know that’s not me.