Hi friends! How’s the day going? Hope you’re having a wonderful week. P’s 8-month update is up on the Family page here.
Yesterday was one of those wild and crazy days. I felt like I was running around constantly until teaching hot barre last night.
I thought last night was my first night teaching Cardio Barre, and I drove down to the studio a little stressed about teaching a new format. It’s been a few years since I’ve taught anything new, so I spent time mentally preparing the flow for my class. Turns out that I don’t switch to Cardio Barre until Thursday! Sweet. Relief.
The day settled down with a nice glass of wine and date night with the Pilot.
(First time wearing my new kicks!)
We had an awesome dinner at Queenstown Public House:
(I Snapchatted some silly parts from the evening, including the fact that the Pilot’s pot pie had an ENTIRE chicken baked into it)
and a treat from iDessert to cap off the evening.
(Tower of floating meringues!)
iDessert has kind of a lame name, but I can’t be mad about it, because it is an awesome place. They have a variety of freshly made meringues on display, which was enough to draw us in. You pick your meringue “crust” and fillings via an iPad in the lobby, and can include gelato filling, a cake base, liquid center (PEANUT BUTTER. Yas.), fresh fruit and crunchy toppings. We shared an M&M meringue filled with vanilla cake, chocolate cream, peanut butter center, and vanilla gelato. It was perfect. We can’t wait to take Liv to check it out because it will rock her world.
So today, I have a new banana bread recipe for ya! On our busier days, I’m always thankful when I’ve done some food prep and have healthy meals to choose from….
or at least something with chocolate chips that I can eat with one hand. 😉
It’s been way too long since we’ve had banana bread around here. I’ve been freezing sad bananas for smoothies, or turning them into pancakes, and when the latest batch decided to brown, I decided to switch it up.
This version of banana bread is grain-free, packed with healthy fat, protein, and contains very little sugar. It’s similar to this other banana bread we love, but I added chocolate chips into the mix.
According to Liv, “It tastes delicious, but I can taste the nuts.”
The next day, she walked into the living room holding the last chunk out of a plastic baggie. She had grabbed it out of the fridge and decided to finish it off.
So there we go.
Here’s the recipe if you’d like to give it a try! It makes a wonderful afternoon snack, or breakfast option with a side of scrambled eggs. My favorite way to enjoy it is toasted with a smear of almond butter and drizzle of honey.
-Preheat the oven to 325 and spray a standard loaf pan with avocado oil or nonstick spray.
-In a large bowl, combine 2 medium mashed bananas, 1 eggs, 1 cup almond meal, 1 teaspoon vanilla, 1/2 teaspoon baking powder, 1/2 cup chocolate chips, 1/2 teaspoon cinnamon, 1 tablespoon molasses, a pinch of sea salt, 1 tablespoon brown sugar, and mix well.
-Pour the mixture into the loaf pan and bake for 30-35 minutes until set and golden brown. Cool completely before serving.