Forget about the Zucchini Parmesan recipe. Make room in your cookie jar for these guys:
Loaded Banana Chocolate Chippers
[original recipe from Sweet Tooth Sweet Life]
- 1 c. organic all-purpose flour
- 1 c. rolled oats
- 1/3 c. unsweetened coconut
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 ripe bananas, mashed
- 1/2 c. brown sugar
- 1/4 c. organic cane sugar
- 3 T unsalted butter, softened
- 1 egg
- 1 tsp. vanilla
- 1 c. chocolate chips, semisweet
- 1/2 c. pecans, coarsely chopped
In a small bowl, mix together dry ingredients [flour –> salt]. In a larger bowl, cream together the bananas, butter and sugars. Add the egg + vanilla. Then add in the dry ingredients. Lastly, fold in chocolate chips + pecans. Drop rounded tablespoons on a buttered baking sheet and bake for 14-18 minutes @ 350* until golden. Enjoy hot out of the oven, or wrap them up for a sweet thank you.
While in the kitchen, a whipped up a double batch of Green Goddess Summer Pesto, and then proceeded to stick all of it in the freezer to take with me to school. I didn’t even dip my finger in… but my dad did and exclaimed, “This is damn good!”.
Basil Parsley Pesto II
- 1 huge bunch of organic basil, ~ 2 c.
- 1/2 c. organic homegrown parsley
- 2/3 c. parmesan, finely grated via a microplane
- 2/3 c. walnuts
- 1/2 c. olive oil
- 4 garlic cloves, roughly chopped
To make/bake before Monday:
I hope I have the time to cross them all off between working Fri + Sat, running, laundering, packing, and any other spontaneous activities that come up during my last few days on the cool, Redwood coast.
The excitement is exponentially increasing as the Healthy Living Summit draws closer; T-1 week ‘til I depart for Chicagooo! Remind me if you’re going : )
Have a great [SYTYCD] Thursday night!