Sometimes No, let’s not lie — I always crave something sweet. But dessert isn’t always in the cards for eating healthy so this banana peanut butter shake always does the trick for satisfying my cravings. Not only is it great for tricking my taste buds, it’s also my go to recipe for a hearty after workout shake. If you want to get really healthy, trade the peanut butter for 1/3 cup of raw peanuts and mix until smooth. Hope you enjoy!
1 tablespoon peanut butter
1 tablespoon protein powder
1/2 cup milk (dairy, almond, soy…I used almond)
1/2 cup ice
Add all ingredients into blender and blend until smooth. I prefer using my Magic Bullet. Works perfect!Read More
It feels wrong to make white chocolate popcorn without Ashley Bunk. Now if you don’t know Ashley (that’s too bad, because she’s awesome), she was my partner on our previous blog, Everyday Inspirations. Back in the day when we still worked together, we both needed to use our vacation or lose it before the end of the year, so this one day in December we decided to take the day off, have a Harry Potter movie marathon and make white chocolate popcorn. Now we only made it through Chamber of Secrets, but we did succeed in making what we call “crack corn.” It’s white and super addicting. You get the idea.
Anyway, after that year it sort of became a little tradition, so this year making it without her wasn’t nearly as fun. However, I did figure out the perfect proportion of ingredients, which is something we switched up in every batch when we did it. These make super delicious DIY Christmas gifts, too.
White Chocolate Popcorn
20-24 cups fresh popped popcorn (this sounds like a lot, but you’ll wish it was one serving)
1 1/2 cups white chocolate chips or meltys
1/2 teaspoon salt
To make the popcorn, I used my PowerPop Microwave Multi-Popper, which makes roughly 10-12 cups when full. This is about the same as two bags of plain microwave popcorn (but I highly recommend the popper, because it’s awesome). Put the popcorn in a very large bowl big enough to stir all of it in. Melt the white chocolate until smooth and stir in salt. Drizzle the white chocolate over the popcorn, then stir until all the popcorn is evenly coated. Cover a cookie sheet with wax paper (makes it easier to transport out of the way if you’re making several batches) and pour popcorn across the paper. Let it set for about 15-20 excruciating minutes, or until the chocolate has dried. Enjoy!Read More
In my opinion, there are few things better than homemade banana bread. Now imagine you live in a NYC apartment that doesn’t even have an oven (so the luxury of making it at home is amiss) and your little sister baked you a loaf, hopped on a plane and flew 2,000 miles just to bring it to you. That would be a really good sister, right?
Consider this my application for Sister of the Year 2011.
I had some sad little brown bananas and I thought, what better use than whipping up some bread for two of my favorite men? One to leave at home with my hubby (and to test…to make sure the taste is up to par) and another to bring to my brother in Manhattan. Pure brilliance if you ask me.
Now my usual banana bread recipe with shortening calls for more bananas than I had. So I altered a few things and whipped up a new recipe that still does the job without sacrificing flavor. Also to note, I often don’t add any spices in banana bread to maximize the taste of banana, but for this recipe I added a pinch of allspice since I didn’t have as many banans in this recipe. Plus it adds a bit of fall flair without overpowering the delicious flavor.
Award-Winning Banana Bread
(even if it is only my Sister of the Year award)
1 stick of butter, softened
4 or 5 bananas, very ripe and mashed
1 1/3 cup sugar
1 2/3 cup all-purpose unbleached flour
1 cup of oats
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of allspice (optional)
1/2 cup pecans, chopped
Preheat the oven to 350 degrees. Mix butter, eggs, bananas and sugar in a bowl until completely combined. Add flour baking soda, baking powder and a little at a time until blended. Stir in oats, chopped pecans and allspice. Pour in two greased loaf pans and bake for 30-45 minutes, or until a toothpick comes out clean.
Makes 2 loavesRead More