From time to time, I love sharing a recipe I’ve been making organically in my kitchen and enjoying on a regular basis. This smoothie is one of those recipes.
It all started with an obsession for banana and peanut butter, which goes way back to my favorite green smoothie.
Since then, my taste has become slightly more sophisticated and I’ve been enjoying more adaptogen and green powders in my smoothies for an extra boost of nutrition.
Peanut Butter Banana Green Smoothie Bowl from Minimalist Baker →
The toast stakes are high these days.
When I’m craving a quick, healthful breakfast, or just need an afternoon snack, this is a go-to. Chocolate Frosted Almond Butter Toast, topped with thin banana coins.
Sometimes I make it on thin, toasted slices of my favorite whole grain bread. And sometimes, I make it on rice cakes, which I also tend to keep on hand. The rice cake version is what you see pictured here.
The best part? It’s the frosting. Which isn’t really frosting. It’s almond butter, yogurt, and cacao powder whipped together into a billowy spread. You can add a bit of sweetener if you like. Or enjoy it unsweetened.
The sky is the limit when it comes to toppings. I like banana, banana chips, a dusting of cacao, hemp seeds, and something feisty. The kick of a pinch of cayenne is nice along with the chocolate and bananas.
You can use your favorite yogurt here. But have a look at the headnotes in the recipe below. The consistency of your chosen yogurt impacts the texture of your “frosting.”
Continue reading Chocolate Frosted Almond Butter Toast with Banana on 101 Cookbooks
Post sponsored by Bob’s Red Mill. See below for more details.
Having a child drastically changed my cooking. Most drastically: the amount of items I make at home. Pre-child, I’d easily spend hours in the kitchen making homemade everything. I don’t have that kind of time anymore and occasionally I miss. And so, I’ve been trying to add some of these items back in. One of my favorite items to hand make: pasta.
Pasta is a fairly basic homemade item but it’s beyond worth it. The flavor and texture is unmatched by the dried pasta found in grocery stores. While I like to grind my own flour for the pasta, I wanted to share a recipe that didn’t involve that (and was a bit more friendly to people who might not fully be on the 100% whole wheat flour train).
Bob’s Red Mill all-purpose flour is a staple in our home. I use it in my sourdough starter and I use it when I’m making breads (because I’ve yet to nail a 100% whole wheat loaf that I’m in love with). This pasta is 50% all-purpose and 50% white wheat flour. The combination makes the most tender homemade pasta which is perfect in this garlicky pea pasta.
Read more and see the recipe.
The post Garlicky Pea Pasta with Cream Sauce appeared first on Naturally Ella.