I know, I know… I said I would have my half-marathon training plan up yesterday, but frankly, I wasn’t interested in taking the time to write it all up. Instead, I did normal summer activities like go on a 40-minute run with my bestie/half-marathon partner, followed by a walk downtown to the Saturday farmers’ market, and lunch at the local bagel shop.
After dinner, my 6-year-old neighbor came knocking on our door to invite us to make s’mores in their backyard. Despite the fact that I’d just polished off a bowl of homemade banana soft serve, I gladly accepted his adorable offer.
You can read more about our Saturday night s’mores here: CLassic S’mores Fit for the Healthy Co-Ed
I did write a post yesterday… for College Lifestyles. I had been struggling all day to find writing inspiration, and it wasn’t ‘til 10:00pm – saturated with s’more smoke – when I had an ‘ah ha’ moment. You can’t force writing. It doesn’t work that way. ‘Ah ha’ moments have a reason behind their scheduling.
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Today’s a different story… as it should be. I declared today ‘a day in the kitchen’. I had three things that needed to be dealt with: 1. ripe bananas, 2. garlic scapes, and 3. fresh basil from the market.
3 individual ingredients = 3 individual recipes. In between recipes, I cleaned; I guess it was a Sunday of cookin’ and cleanin’. Mama Hill is too accurate of an alias.
Recipe #1: Blue Ribbon Banana Chocolate Coconut Muffins
Since my Summer Bliss Bread was such a success, I decided to make the recipe a second time [in the same week!], subbing bananas for zucchini + a couple other alterations*.
- 3/4 c. all-purpose flour
- 3/4 c. whole wheat flour
- 1/4 c. unsweetened coconut*
- 1/3 c. rolled oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon*
- pinch of salt
- 1/2 c. canola oil
- 1/2 c. organic cane sugar
- 2 eggs
- 2 T non-fat plain Greek yogurt
- 1 tsp. vanilla
- 3 ripe bananas, mashed *
- 1/2 c. pecans, toasted & chopped*
- 1/4 c. chocolate chips
- 1/2 banana, sliced thinly
- unsweetened coconut
In a smallish bowl, mix together dry ingredients. In a medium-large bowl, whisk together oil and sugar. Whisk in eggs, 1 at a time. Add yogurt, vanilla, and mashed bananas. Add flour mixture, mixing minimally. Fold in nuts and chips. Plop 1/3 c. of batter into each paper-lined muffin tin. Top with 1 piece of sliced banana and a light sprinkle of coconut. Bake @ 375* for approx. 22-24 minutes. Makes 12-14 muffins.
Recipe #2: Garlic Scape Bean Dip
[recipe courtesy of The Edible Perspective]
- 4 chopped garlic scapes, flowery end removed
- juice of 1 lemon
- 1/2 tsp. salt
- pepper to taste
- 1 can of white beans – I used Great Northern
- 1/4 c. olive oil
Add chopped garlic scapes and lemon to your food processor. Process until finely grated, scraping the bowl as needed. Add the beans, salt + pepper and blend away. Stream in olive oil 1T at a time, until desired consistency is reached. Blend, scraping down bowl as needed. Add more salt + pepper to taste.
*I followed Ashley’s recipe exactly, except I did not add any water. I was pleased with its consistency and did not want to dilute the flavor. Speaking of flavor, garlic scapes are spicy! And yes… they leave you with garlic breath. I intend to use it in my lunchtime sprouted wheat wraps, and as a dip for my favorite chips.
Recipe #3: Green Goddess Summer Pesto
- 1 bunch of fresh basil, about 1 c.
- handful of homegrown parsley, about 1/4 c.
- 1/2 c. romano cheese, finely grated
- 1/4 c. walnuts
- 1/4 c. olive oil
- salt + pepper
Place all ingredients, except the olive oil, into a food processor. Whirl away, scrapping the bowl as necessary. Stream in olive oil and blend until you have your desired consistency. It’s a 3-minute recipe, I swear!
When you have fresh basil pesto at your fingertips, you don’t put it away… you use it!
Have I mentioned that I’ve been on a [homemade] pizza kick this summer?
- Alvarado Street sprouted wheat pizza crust
- pesto – fresh off the press
- sautéed shitakes + yellow onion in olive oil and white wine
- steamed zucchini
- black pepper chevre + romano
Yes, Mom – you’re reading that correctly: I ate mushrooms! Crazy things happen when you leave town.
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Dry contacts. Time to sleep. More cooking tomorrow, but this time I’m getting paid for it.
I hope y’all have a lovely week!
Hillary
Oh, and I promise I will post my training plan in the near future. Three months ‘til race day!
Aww, when an adorable little 6-year-old comes knocking on your door for homemade s’mores, you don’t turn down that offer! ;)
I just made muffins yesterday and they actually turned out great but yours take rank! As does that pizza. I don’t think I can ever go back to take out pizza again!
I agree…you can’t force writing! It never works out when you don’t want it too!
All of your cooking looks great! I have yet to use garlic scapes, but I’m keeping my eye out for some!
If I had fresh basil I would use it EVERY day – no joke ;) We’re moving soon and that is the *first* thing I’m setting up on our deck: herb garden!
Homemade pizza must be a summer trend (that I hope does not fade w/ Fall…) – we’ve made it at least once per week for months now! YUM. That looks delicious :)
I’m totally on a pizza kick this summer too… do you ever make your own crust? If so, do you have a whole wheat crust recipe you like? I haven’t been able to find one yet that tastes right…
That pesto pizza looks absolutely amazing!!
I really want to make pizza from scratch, but I never seem to get around to it.
nice bunch of recipes! mmm to the bean dip.
Those recipies look great! You were a busy bee this past weekend :) I have a work potluck on Thursday and I think I’m destined to make those Banana Chocolate Coconut Muffins!! People would be allll over those!
Oh my – homemade pesto + homemade pizza = a perfect meal!!
Lady you’ve been busy in that kitchen! I kind of want all of those recipes on my plate right now…I’m on such a garlic scape kick but they’ve all of a sudden disappeared from the market…boo. Um and I love your neighbor! Who can ever say no to s’mores!?
I feel like everyone is making muffins lately – yours look amazing!
The pizza looks really good!
i think muffins are my favourite food group. thanks for sharing!
gah girl you are GETTING AT IT in the kitchen!! LOVE it! those muffins look AWESOME, too!
You never get too old for s’mores. Since camp fires + big cities don’t really mix, I’ve made them over small charcoal grills before. They really are a crowd pleaser.
S’mores are so much fun! I s’mored this weekend too : )
Love that website you linked us too – thanks!
Wow – I really love all these recipes. I’ll be making those muffins asap. Great pics, too!
Blogs give me almost the daily reminder to make pesto now! :) haha. Thanks for the reminder. The basil in my fridge is calling my name. Your recipe looks amazing!
I’ve never made pesto, but that sounds too easy not to try! :) I hate dry contacts!