Hello, December! My favorite time of the year is here! I’m so excited for Christmas not only because it’s my favorite, but because Emme has a full grasp this year on what it means. There is lots to do and see, but first, let’s review November and set some December goals.
I’m happy to report I completed every goal last month. This month I’m keeping the big to do’s short. Actually, there’s only one. I’m making everyone give up added sugar until Christmas Eve. I know. I’m completely insane. BUT, the sugar has been out of control. I feel we need to reset out palate’s and learn to appreciate real food again. I’ll be making lots of tasty no sugar added treats to get us through. Up first, no sugar added chickpea chocolate peanut butter cookies. Here’s what you’ll need-
1 can chickpeas, drained and rinsed
3/4 C natural chunky peanut butter, plus some for topping
2.5 TBSP cocoa
1/4 C date caramel- 4 dates, soaked and pitted. puree with 2 tbsp soaking water, 1 tbsp unsweetened almond milk
splash vanilla extract
2 TBSP unsweetened almond milk
1 TSP baking powder
pinch of salt
Preheat your oven to 350 degrees. Grease cookie sheets and set aside. Place all ingredients in a food processor and blend until smooth. Use a small scoop to drop dough balls onto the cookie sheets. Press them fairly flat and top with a bit of peanut butter. Bake until crispy, about 20-25 minutes. Enjoy!
You guys! It’s the middle of November! This time of year seems to go so quickly. I’m trying to soak it all in. We’re in full Thanksgiving prep and pantry donations over here. When I’m not busy prepping, donating, and keeping up with my minion, these are some of the thing’s I’m loving-
1- Instagram. I know. I’m all kinds of late to this party. But trust me, I’m making up for lost time. It’s competing hard with my Pinterest addiction.
2- Autumn. And everything that goes with it- the changing leaves, the crisp air, the sweaters, boots, and scarves.
3- Our new neighborhood play group. Emme loves hanging with the kids and I’ve not met a nicer group of women in a long time.
4- Dates. They are my new favorite food. When I’m not eating them stuffed with peanut butter, I’m soaking and pureeing them to use in baked goods instead of sugar. So good.
5- Echosmith. I’m digging their sound. Emme likes dancing around to Cool Kids.
6- Playing dress up. Emme’s full on into dressing up and pretending. It’s awesome to be a kid again.
What are you loving lately?
No one loves bananas paired with chocolate chips more than this girl. Except maybe this girl’s daughter. I’m on a quest to reduce the amount of sugar we consume, which isn’t all that much. But why consume any added sugar at all? This recipe seriously reminds me of the Fannie Farmer cookbook one I used religiously as a kid. It’s all the things a muffin should be- moist, sweet, delicious, and filling.
What You’ll Need–
2 mashed bananas
2 C flour
1 TSP baking powder
1/2 TSP salt
4 soaked, pitted dates
2 TBSP vinegar + 2 TSP baking soda
1 TSP vanilla extract
1/2 C unsweetened almond milk
vegan chocolate chips
Preheat your oven to 350. Add the dates and a couple tablespoons of the soaking water to your food processor and puree. It should look like a caramel dip. Mash the bananas and mix in the sugar. Add the dates, vanilla extract, and vinegar & baking soda mixture. Mix the dry ingredients together and alternate adding it and the almond milk to the banana mixture. Stir in as many chocolate chips as possible. Or show some restraint and only use about half a cup. Fill your muffin tins 3/4 full and bake for 25-30 minutes. Enjoy!
I’m at the end of one of those weeks that make you want to stick your face in a vat of ice cream. I don’t want to inhale a vat of calories though. Enter banana soft serve. I’ve made this a multitude of ways over the years. This is my current favorite flavor combination.