I owe you guys a recipe like whoa. Luckily, I come bearing chocolate.
Sometimes I think there are two types of eaters in this world: the plate-lickers and the non-plate-lickers. The plate-lickers get enough pleasure out of each iiiitty bitty morsel of food they can scrape off their plates at the end of a meal to justify the effort; the non-plate-lickers do not. They might even think it’s unsightly to scrape your plate like that.
Hi, my name is Erica and I am a plate-licker.
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If you’re vegan, I’m willing to bet you’ve made banana ice cream before. You know, the magical kind made with nothing but frozen bananas that is somehow amazingly similar to dairy ice cream? I used to make it frequently, but after a while it slipped off my radar (once I got an ice cream maker, probably). However, Nate requested it again recently and I couldn’t believe how long it had been since I whipped some up!
Plain banana ice cream is pretty good, but I like mine best with a tablespoon or two of nut butter and cocoa powder. It’s so good, you’d swear you paid $6 for a tiny pint of it, not made it yourself out of bananas that were ripened beyond recognition.
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Sometimes I think back to the bag lunch days, when I totally took my parents making my lunch for granted. Silly kid!
First of all, I hated leftovers. I don’t think we had microwaves in our school cafeteria to heat anything up, so I guess that makes it a bit more understandable. Or maybe we did and it was just uncool to use them? I do remember in high school that it was very uncool to bring lunch in any container that wasn’t disposable. And that was obviously super important. Tupperwares were OUT, brown paper bags were IN.
Second of all, I was really upset by the lack of variety in my school lunches. It was basically either a PB&J or a turkey, cheese and lettuce roll-up. Never mind the fact that my dad woke up early to make those lunches for years and was probably not feeling too creative at 6 am. Or that making only things that can travel in plastic wrap or a Ziploc bag is pretty restrictive. I think he just made whatever we complained about the least. Come to think of it, it’s amazing I had two options!
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Yesterday I thought I was playing a sneaky trick when I asked on Facebook whether you wanted a quinoa recipe today or a cookie recipe. Usually when I do that, I’m shocked how many people choose the healthy option! But this time, a reader named Sarah saw right through me and said she wanted both. Well, in fact, that’s exactly what I was going to do either way.
Because I made quinoa cookies!
Quinoa cookies?!?!
Quinoa cookies. Don’t be scared. Unless you’re scared that your inner cookie monster will come out and eat half a batch of cookie dough. In that case, you should probably run for the hills.
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So much for seasonally-appropriate meals.
Maybe I should be posting light dishes filled with tender spring vegetables, but this right here is called a chili craving that doesn’t care about the temperature. And I have to share it with you because it’s just so tasty! Plus I’m sure there’s still a spring chill in the air for some of you out there.
For some reason, I had the intense desire to make chili last week. Or maybe it was the intense desire to eat chocolate for dinner? Either way, this chili was born. And as luck would have it, the skies really clouded up before I had the chance to take these pictures. Sigh. Well, I guess you weren’t going to eat chili on a sunny day anyway, were you?
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