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Peanut Butter Blondies

Hi guys!

I present to you today: the blondie. For these particular little guys, think as if shortbread and a peanut butter cookie had a love child. This is pretty much what you’d get. They were delightfully crumbly and addicting and were adored by gluten-eating and GF individuals alike. This recipe is very loosely based off of Food52’s with some changes here and there. The almond extract really brings a rich nuttiness to the cookie and the coconut flour soaks up a lot of the moisture, making these more of a shortbread-y texture than your typical blondie. I recommend these for a crowd. Simple and universally yummy.

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2 sticks of unsalted butter, melted
2 cups light brown sugar
2 eggs (room temp)
1 c. natural peanut butter
1 Tbsp. almond extract
2 c. coconut flour
A generous pinch of sea salt
3/4 c. dark chocolate chunks

Preheat the oven to 350° and line a 9×13″ pan with parchment paper. Melt your butter in the microwave–or, as Food52 suggests, if you’re fancy, brown it–and wait for it to cool down. Once it’s no longer hot, whisk the butter and brown sugar together until smooth. Add your room temperature eggies one at a time, then your almond extract and peanut butter and whisk until smooth. Stir in your dry ingredients gradually and, once completely combined, add your chocolate. Spread your batter (should be thick, so do not fret!) evenly into the prepared pan with a spatula and bake for 20-30 minutes until lightly browned on the edges. Remove from the oven and let cool before cutting. (Now is the time you can sneak one before you are forced to share them with everyone else.)

This recipe was a hit. I’d absolutely make these again.

In other news…can you believe it’s almost FALL? *Cue excessive canned pumpkin buying/hoarding* I can’t even tell you how excited I am to make soups and stews and curries and everything with more cinnamon in it than should be allowed. You can’t stop me. Yippeeee!

Love,
Emily


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Banana Protein Smoothies (edit)

Hello there loves,

I probably got my love of smoothies from my dad. Every single day he makes one, sits outside to drink it, and puts the cup down for my dog Oliver to lick when he’s done. My dad has always put the oddest things in smoothies; from flax seed to raw eggs to other strange things, there are always some questionable ingredients involved. I usually keep my distance from these things and make my own smoothies (with a little bit of my dad’s influence of course) involving slightly more normal ingredients. Smoothies are so great. They’re meals you can drink or eat with a spoon! What’s better than that?

3/4 banana

2 tbsp. peanut butter

1 scoop whey protein (I used vanilla)

1 c. milk

A bit of ice (optional)

Throw all these things in a blender and blend until smooth! Yummy.

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Edit: Another recipe I use a lot for my breakfast/lunch smoothies (depending on when I wake up…heh heh) is my Green Banana Smoothie. And I do not mean “green banana” as in, underripe and literally green. I mean banana plus spinach! It makes the smoothie this lovely light green color–which happens to be my favorite–and it doesn’t even taste remotely “green”.

3/4 banana

1/4 c. or “small handful” of raw walnuts

1 scoop of vanilla whey protein

1-2 handfuls of fresh spinach (however much/little you want! It blends down to practically nothing)

1 c. milk

1/4 tsp. cinnamon

A bit of ice (again, optional)

Isn’t it pretty? The cinnamon and walnuts add a nice banana-bread-esque kind of taste, plus the nuts help keep your tummy full and happy. I do really love this smoothie.

I always keep some frozen bananas in my freezer so I can make these smoothies whenever. It makes them creamier and you don’t have to use too much ice (or any, if you don’t want to). I peel each banana and break it into 4 pieces, then stick them in a ziplock bag for my eventual smoothie-making. This way, they don’t get too ripe. I find that 1 whole banana is a liiittle bit too much in my opinion, which is why I usually use about 3/4 of one. And if you freeze some bananas, you can break 3 of them into fourths and you have a perfect amount for 4 smoothies (woooooo).

I saw a recipe online somewhere for a similar peanut butter banana protein smoothie, but it had TOFU in it. I kid you not. Tofu. First of all, tofu is creepy enough when it’s not blended into a smoothie. It’s white and squishy and has a texture reminiscent of porous jello (except it’s WARM ehhhhhhh). Second of all, soy protein is not even good for you. So if you’re really wanting some protein in your smoothie, stick to the whey protein instead, it’s yummy and not white and cubic…ewwy. This smoothie is better, I promise.

Happy weekend, guys! Have a smoothie to celebrate.

Love, Emily