Chocolate Chip Banana Cookies

YUM! YUM! YUM! I love the thought of anything home baked. Bread, cakes, brownies, cookies, scones, biscuits, and basically any other mixture of flour and water or butter has my mouth drooling at just the thought. Lately I’ve been buying one bunch of bananas a week thinking that somehow this will be the time that my husband and eat all of them in one week….we’ve yet to succeed (unless we have visitors). We always get to the end of the  week with a minimum of 4 (usually more) bananas left and I continually struggle to find what to do with the remainder. Well in my continual weeks of struggling I’ve come up with a few great suggestions.

But first, these delicious Chocolate Chip Banana Cookies.

Processed with VSCO with g3 preset

Seriously who doesn’t love a great chocolate chip cookie? These are a delicious twist on your average chocolate chip cookie.

Recipe was adapted from Averie Cooks here: Banana Oatmeal Chocolate Chip Cookies

I used less oats and more flour as well as all organic cane sugar rather than one third white sugar and two thirds brown sugar, and for good measure added an extra banana. You can see that I had WAY more bananas that needed to be used. One bunch of bananas here in Uganda can have anywhere from 12 to 18 bananas. That’s a lot of bananas for two people. Chocolate chips are hard to come by around these parts so I used some small fruit chew filled chocolate candies…..anything chocolate will do!

Processed with VSCO with g3 preset

These cookies truly are delicious. Giving you a yummy treat as well as a way to use all you have and not waste. The more bananas, the more cookies you can bake. I recommend baking a few extra to share with a neighbor or a friend!

Processed with VSCO with g3 preset

October: cheers to health and healthy recipes

Since getting married exactly 2 years and 1 week ago I’ve gained ten pounds….actually I gained all of those pounds in the month after our wedding (a week of honeymooning at an all inclusive resort in Mexico and another 3 weeks of road tripping up and down the west-coast visiting friends and family before moving to Kampala, Uganda). In the last 2 years since then I have gone down, then up, then down, then right back up again and then some. So…I’ve decided since I’m not getting any younger it’s time to be serious and try to get this body of mine kicked into shape.

Luckily for me, my husband is a good sport and for the month of October (we started a few days early) I have successfully convinced him that we should get healthy together. Woop woop! What does this mean for us? More veggies, more fruits, no gluten, no refined sugars, no dairy except yogurt and more water along with some amount of weekly exercise. At this point the commitment to the aforementioned sentence is pretty big for our current lifestyle, but also calls for a bit of wiggle room.

We’ve just completed week 1 and both him and I are down more than 2 pounds each. That’s definitely motivation to keep pressing on….not to mention that fact that when I get those ten pounds off I will be rewarded with getting my hair done. Which I’m hoping will be just in time to go back to the States in November and visit family for Thanksgiving 🙂 🙂

Both Seth (my husband and bestie cakes) and I are breadaholics. Seriously. In our normal eating habits we often happily eat buttered toast and orange juice for dinner on nights when we get home after 8 and almost always eat toast with eggs or toasted pb&j sandwiches for breakfast. Not healthy habits to start. Due to these habits I excepted that it would be extremely difficult to cut bread from our diets but this week has proven the opposite. Rather than eating bread with almost every meal we’ve actually eating a much larger number of vegetables. Yay us!

Here are a few recipes I’ve tried this week that we have loved! (disclaimer: I subbed out a number of ingredients because they either aren’t readily available where I live or I just didn’t have them in my cupboard when I decided to test out the recipes in the moment that I found them)

I generally sub out:

  1. Coconut flour for oat flour (oatmeal that has been blended for a few pulses)
  2. Coconut sugar for maple syrup or honey
  3. Tapioca flour (I haven’t been able to find it in any supermarket near me) for cassava flour
  4. Black beans for kidney beans or pinto beans

Chocolate Muffins (a great alternative to brownies when your trying to eat healthy, not to mention the addition of vegetables into your dessert! I used oat flour.): http://www.livingnaturallyautoimmune.com/recipes/2016/8/28/grain-free-nut-free-chocolate-zucchini-muffins

Processed with VSCO with f2 preset

Granola (SO delish with yogurt and a banana for breakfast…not to mention plenty of fiber!) http://cookieandkate.com/2015/healthy-granola-recipe/

img_8165

Stuffed Peppers (So easy! I normally stuff my peppers with whatever leftover meat and a bit of brown/white rice mixed in. Perfect for nights when you get home a bit late to don’t want to put a lot of effort in) http://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Cassava Flour French Bread (It was quite easy, although it was good….it was best eaten the same day I baked it) http://cookituppaleo.com/paleo-french-bread-cassava-flour/

img_8097

I love experimenting with different flours (maize, cassava, oat) and sweeteners (bananas, honey, maple syrup). Have you found another great alternatives??

What are your favorite healthy recipes??

I’m always looking for new recipes….what blogs do you follow with the best recipes?

Breakfast Burritos and the BEST Tortillas

Most people don’t look forward to Monday. Monday is known for being terrible. The day you go back to work, the day the weekend ends, the day the alarm goes off way too early, the start of another week where you wait Friday to come again.

For me Monday is like Saturday. It’s my day off around my house we treasure and guard it. If we’re invited to do something or a meeting is planned we almost always decline. It is a day for rest, relaxation, binge watching the latest season of most likely some crime/detective show, working around the house, sleeping in, homemade breakfast and enjoying the company of my ever-so-handsome husband.

Monday’s will become recipe day. This isn’t a promise, but more of a good idea and an ideal situation. I like to cook when it’s not mandatory and love baking under almost any circumstance.

Today being the first Monday of topknotlife, I had to create something DELICIOUS and something that represents Monday to me and many things that I love.

Breakfast Burritos. YUM! Breakfast and burritos are practically some of the best things on the earth and because tortillas are hard to come by in Uganda you also get to witness and receive the recipe for my favorite tortillas! They are literally SO GOOD. Just ask my husband, he ate four this morning.

***This recipe is the product of trying numerous recipes and taking all the good things about them then combining them for the perfect soft and delicious flour tortilla.

 

The tortilla recipe is pretty basic as far as homemade tortillas go….but they are so delicious I have stop myself from making them 4 times a week. The recipe is as follows.

BEST Tortillas

Ingredients :

2 Cups Flour

1/2 Teaspoon Salt (or more to taste, I always taste the dough to make sure)

1/2 Teaspoon Baking Powder

1 Tablespoon softened Butter

1 Tablespoon Oil (vegetable/olive/coconut)

3/4 Cup BOILING Water (this is approximate, start with a 1/2 cup and add more as needed, up to 1 cup)

Directions: In a large bowl combine flour, salt and baking power. Next add butter and oil and combine with a fork. Add boiling hot water and continue combining with fork. Let sit until dough become cool enough to work with your hands. Once dough has cooled a bit, kneed 3 minutes by hand until it is stretchy and no longer super sticky (continue sprinkling flour onto dough as you kneed if it is very sticky). Cover with a cloth and let rest 30 minutes. After resting separate the dough into 8 equal sized balls, let rest 15 more minutes. Heat frying pan to medium-high heat. While pan is heating begin rolling out dough balls into flat tortillas on a lightly floured surface. When pan is hot place on rolled out tortilla onto an the un-greased pan. Let cook approximately 30 seconds (or until air bubbles are beginning to form, flip and cook an additional 30 seconds until lightly browned on opposite side. While you cook the remaining tortillas, place cooked tortillas stacked under a tea towel. This will keep them soft and delicious. Enjoy!

I loaded these wonderful tortillas with a breakfast casserole. Easy and delicious.

Preheat the oven to 350 degrees.

Shred 1 1/2 cups potatoes and evenly distribute onto the bottom of a butter greased casserole dish (I used an 8 inch round). Sprinkle 1/2 cup shredded cheese of your choice over the potatoes. In a small bowl combine 6 eggs and 1/2 cup milk and season with salt and pepper. Pour over potatoes. Bake in oven approximately 45 minutes. Check after 30 minutes and sprinkle more cheese on top. Enjoy as it is or stuff into your homemade tortillas and throw some sour cream and tomatoes on top.

YUM!

What veggies or extras would you add to your egg casserole to give it an extra boost of flavor?