These little sweeties are super tasty and require so little prep! It’s like nature’s candy (:
Kiwi's Cupboard Cleaning Trail Mix
Perfect snack for a hike in the forest or a drive to the beach. Use what you have in your cupboard to make some awesome trail mix.
- dried banana chips or apple chips
- sweetened or unsweetened coconut flakes
- cereal if you've got any I had that damn delicious Girl Scout cookie cereal. DAMN YOU, GIRL SCOUTS.
- chocolate or carob chips add sparingly
- any other combination of dried fruit, mixed nuts, dried coconut chips.. anything!
take a small handful of eat ingredient you choose, shake em up in a bag and take on your next adventure!
This banana bread recipe is coming to you via special request from a lovely lady on instagram! You literally add your ingredients to a blender, blend that bitch up, choose your vessel, bake, AAAAAAND DONE.
I found this recipe on Pinterest (and you can find some of my other saved recipes there, too!) which originally made them as muffins and I’ve made them; THEY’RE AMAZING. Read More
You like coffee, right? Of course you do.
By adding some ground espresso or ground coffee to these muffins, you get a subtle and delicious buzz.
I know a damn good cookie when I eat one. That’s how I got fat in the first place. AYOOO
But seriously, these double chocolate banana cookies from Running With Spoons are insanely delicious. SO DAMN DELICIOUS in fact, I ate nearly half the batch after conquering Ape Cave up near Mt Saint Helens in Cougar, Washington. Well worth it after spending 2 and a half hours in the dark and damp, unsure of how I was EVER GOING TO GET OUT ALIVE.
Still, the perfect treat as a celebration for conquering your fears, or just powering through your busy Monday.
I used a mixture of chocolate chips and raisins because I was short on chocolate chips, and honestly? I really really like the combination. 10/10 will do it again!!
makes 12 cookies
You Will Need:
- 3/4 cup whole wheat flour
- 2T cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 medium ripe banana, mashed
- 1/4 cup honey
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup chocolate chips or a combination of chocolate chips and raisins!
- other half of the banana, cut into small chunks
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt, mix well and set aside
- In another bowl, whisk together the mashed banana, honey, coconut oil, and vanilla
- Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips and banana chunks last and then set the mixture in the fridge for at least 30 minutes
- Preheat your oven to 325ºF and line a large baking sheet with parchment paper or a non-stick baking mat and spoon out a rounded tablespoon of dough onto the prepared cookie sheet; flatten them a bit and mold them together with your hands if you have to. They don’t spread very much, so they’ll bake into whatever shape they’re in
- Bake for 10-14 minutes, depending on the final texture that you want. Less baking time will result in a slightly softer and fudgier cookie
- Remove your cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely
You can store these cookies in an airtight container at room temperature for up to a week
NOW FOR SOME APE CAVE PHOTOS!
BREAKFAST. It’s my favourite meal ever. I would eat breakfast foods all day, everyday.
When I’m feeling like I need a big, diner breakfast without actually leaving the house, I make hash browns. Hot, hearty and the perfect side for eggs and bacon!
I’ve found that using a two-step cooking process for the sweet potatoes; boiling first and then pan frying, makes for the best hash browns. I also love tons of vegetables in my hash, so you can add or omit as you please!
You Will Need:
- 1-2 sweet potatoes; cut into 1-inch cubes
- 1/2 onion; diced
- bell peppers; diced
- 2T oil; divided
- Add sweet potatoes to a large pot of boiling water and cook until slightly softened – about 10 minutes; drain.
- While the potatoes are cooking, heat 1T of oil in a large frying pan and add onions. Season with salt and pepper. Cook over medium heat until translucent, stirring occasionally – about 5 minutes
- Add remaining diced vegetables, drained sweet potato, paprika and the other tablespoon of oil and fry over medium-high heat until the potatoes are crispy; flipping the potatoes occasionally to get each side nice and brown
- Enjoy with eggs, bacon, a bagel, pancakes… whatever else you love for breakfast!
What are you smoking, Karen? Purple pizza? WHAT! No, it’s true!
It came out AMAZING! The real key is to make sure that you’re wringing out as m u c h water as possible from the cauliflower. The result will be crispy and kinda soft and chewy at the same time, but not crumbly. DO NOT SKIP THAT STEP. I mean, do what you want, but don’t say I didn’t warn you…
The thing I love most about cauliflower crusts is that you can bake a few of them ahead of time, freeze them and then leave them out on the counter for an hour or so to thaw. SO EASY.
Not only can you use this as a pizza crust, but if you skip the sauce and up the cheese with a little bit of oil and garlic? CAULIFLOWER CHEESEY BREAD