Banana Milk Faux-meal

I recently heard of something that's taken Instagram by storm (apparently, I don't follow enough millennials or food bloggers) – banana milk.

I thought this sounded too ridiculous to pass up, and couldn't resist giving it a try.

And you know what … wasn't half bad. A little carbier than I usually like to go, but not bad at all. If you've ever had banana as a smoothie base, you'll know what I mean – this fruit blends well.

Gluten-free, paleo, vegetarian, vegan

Banana Milk Faux-meal

1 banana
1 cup water
Pinch salt
2 Tbsp. chia seeds
2 Tbsp. flaxseed meal
2 Tbsp. unsweetened coconut
1/4 c. berries (I had frozen cherries)
Sprinkle cinnamon
Sprinkle nutmeg
Dash maple extract (optional)

Blend the banana, water and a pinch of salt.

Add half a cup of the banana Milk to a bowl. Top with the rest of the ingredients.

Stir to combine. Let sit 2 – 3 minutes before enjoying like oatmeal.

Serves 1 for breakfast

July 20, 2017

July 19, 2017

July 18, 2017

There's an awful lot of Jesus in my soap.

July 17, 2017

July 16, 2017

Mall: “Hey! Come pay to see this amazing art exhibit with detail shots of the Sistene Chapel!”

Me: “Nah. I’m cool. You have a massive wall full of geometric graphic design.” *goggle*

Coconut Curry Chicken

This chicken is simple to prepare and makes a great little addition to salads, zoodles or a simple broccoli bowl.

gluten-free, paleo, keto


Coconut Curry Chicken

2 large chicken breasts
1 cup coconut milk
1/2 cup sugar free apricot preserves
1/3 cup green curry paste
Juice of 1 lime
2 Tbsp. fish sauce
Zest of 1 lime
Spicy peanuts
Zoodles

Add all ingredients but lime zest, peanuts and zoodles to a Ziplock and marinade 3 hours to 1 day.

Bake the chicken at 400 degrees F for 25 – 30 minutes, or until cooked through.

Serve with the zest of 1 lime and a hand full of chopped cilantro + peanuts over zoodles.

Makes enough chicken for 4 if your breasts are large

July 15, 2017

Madison & Vine. Yum.

July 14, 2017

Foot rehab sucks.

July 13, 2017

Coneflowers(?)