fashionably late... for work...

I've been neglecting my poor tiny kitchen lately.

Boot camp + Work + Rehearsal = limited cooking adventures

actually limited everything... sleep especially.

ah vell.

All part of the fun right?!

Anyway yesterday morning, whilst poaching eggs and sauteing kale, the ever-blackening pile of bananas in the fruit bowl caught my eye. I needed to do something with the mushy mess before the fruit flies found my stash. Vegan-Liz would make some sort of awesome banana chocolate chip bread cake concoction. Nom. Unfortunately, I am glutarded-Liz these days.
Eying the clock... 7:45 a.m.,  of course a half hour is plenty of time to throw together a recipe, eat breakfast, get dressed, walk the dog, brush my lashes comb my teeth etc etc etc. Yes. I am wonder woman....
Or just chronically five minutes late for work, running in looking like I've been hit by a bus. But I'm smiling!

Based loosely on Make it Paleo's banana bread, I give you.... Banana Coconut Muffins!

Wooo!

Exciting. I know.



Banana Coconut Muffins

Makes 12 delicious breakfast treats (about 150 calories per muffin, not too shabby!)

Ingredients

• 5-6 black bananas, mashed
• 6 eggs
• 3/4 coconut flour
• 1 1/4 tsp salt
• 1 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup flaked unsweetened coconut
• 2 tsp cinnamon

Preheat oven to 350F.
Lightly oil muffin tin.

In a large bowl, beat the bejesus out of those eggs. Add mashed bananas and mix. Sift in coconut flour, salt, baking soda and cinnamon. Stir well to combine thoroughly. Slowly mix in coconut oil. Fold in the coconut flakes. the batter should be pretty thick. If it isn't, you screwed up. may as well throw it all out. worthless.

just kidding.

kind of.

Pour batter into tins. These don't rise a lot, so don't worry about overfilling.

Bake for 20-25 minutes or until you really have to leave for work. Let cool and enjoy!

Just the Beets, no killer tofu here.

oooeeeeooooo, killer tofu.

No this is not an anti-bean curd post, just childhood reminiscing. Doug, anyone?

I was whistling the lovely theme song as I mandolined my beets in preparation for a tasty afternoon snack.

Stuck in your head yet?


In spite of the ungodly temperature of my apartment, I decided I had no choice but to crank up my little firecracker of an oven yesterday afternoon in order to satiate my need for beet chips.

Luckily, my fantastic Organics to You order arrived and had some beautiful beets ready for my every beet need.

So, I mandolined these beauties (definitely surprised by their candy cane striped innards), tossed them in a few tablespoons of olive oil and finished with a few dashes of sea salt and fresh ground pepper.

While they were baking and simultaneously making my apartment hotter than mordor, I lounged in my back yard with a mason jar of gin and lime seltzer. This last part is essential. 

Glorious.

Simple Beet Chips

2 Golden Beets (slightly smaller than a baseball)

2 tablespoons olive oil

Few dashes salt and pepper to taste.

Preheat oven to 325F

Using a mandolin, slice beets into very thin rounds and place in large bowl. Soak up extra moisture by squeezing beets in paper towels. 

Drizzle oil and spices over dry beets, and toss to coat. 

Place in a single layer on a parchment paper covered baking sheet.

Bake for 30-35 minutes, until crisp. 

Meanwhile, enjoy a beverage of your choice. Perhaps read a book. Play with the dog. etc. 

Remove from oven and let cool for about five minutes before devouring.