I had every intention of coming here today with a banana cake. One that’s tall and top-heavy and, as a result, makes for slices that topple over the instant you try to balance them upright on a plate. A banana cake that’s smothered in peanut butter hot fudge sauce and sprinkled with coconut and dry roasted peanut confetti, and – yes, in case you were wondering – it’s outta-this-world delicious. It was the very last thing I made in our old kitchen (RIP) and one of the things I’ve been itching to make in our new one. And because I was hell bent on sharing it with you today, I have bananas in varying stages of decay sitting in an enamel bowl on our countertop. But then, after spending a good chunk of Sunday morning lurking on the forums on bodybuilding.com (suuuuch a creep), I decided I was going to attempt to eliminate refined sugar for an entire week. And then I decided that making a banana cake probably wouldn’t be the best way to ease into a week-long sugar detox (it starts on Monday) (AAAHHHHH). Continue Reading
I’ve gotten a total number of 10 hours of sleep the last two nights (maaaaan, sleep deprivation has been a recurring theme around here, hasn’t it?) so you’ll have to excuse me because I’m tired and it’s early but I am hell bent on getting you this recipe because 1) I promised I would and 2) these cookies are so delicious that it’d be wrong for me to keep it tucked away any longer. But I did think about it. Partly because I was pressed for time and in a rush to photograph them (and had to use the super harsh, early morning light), but mostly because there’s been a disproportionate amount of brown-colored food in this space (these, those, and this) (and now you’re looking at more) and it’s summer and the farmers market is bursting with vibrant produce and I’m just over here whipping up shit with peanut butter and chocolate.
This post was created in partnership with North American Pulses.
Earlier this year, I made a pretty bold (and semi-vague) resolution to be nicer to my body. I was kind of awful to it in 2015 (hellooo, junk food and torturous, long-distance runs) and – as a result – I was on a mission to make up for that in 2016. To be honest, I didn’t really have a game plan. But I knew that 1) I needed to be more mindful of the things I was putting into my body and 2) I needed to start working out with more frequency. The goal? Well, I didn’t know it at the time but, now that I’m on the right track, it’s clear: to get my body back up and running like a well-oiled machine. Continue Reading
“HERE ARE SOME QUESTIONS I AM CONSTANTLY NOODLING OVER: DO YOU SPLURGE OR DO YOU HOARD? DO YOU LIVE EVERY DAY AS IF IT’S YOUR LAST, OR DO YOU SAVE YOUR MONEY ON THE CHANCE YOU’LL LIVE TWENTY MORE YEARS? IS LIFE TOO SHORT, OR IS IT GOING TO BE TOO LONG? DO YOU WORK AS HARD AS YOU CAN, OR DO YOU SLOW DOWN TO SMELL THE ROSES? AND WHERE DO CARBOHYDRATES FIT INTO ALL THIS? ARE WE REALLY ALL GOING TO SPEND OUR LAST YEARS AVOIDING BREAD, ESPECIALLY NOW THAT BREAD IN AMERICA IS SO UNBELIEVABLY DELICIOUS? AND WHAT ABOUT CHOCOLATE?” – NORA EPHRON Continue Reading