My appetite is super funky this evening. After lunch I never got hungry again! Very, very unlike me. Its funny, and I think I’ve mentioned before, but in the midst of traumatic situations I usually am the only one still hungry. Some people get anxious and physically cannot eat but I am the opposite….the one reaching for a slice of cake or cookies. Perhaps that explains my banana bread quest this afternoon?
I’m just going to go ahead and say that Ryan has it pretty good.
He comes home to a homemade dinner AND banana bread?! I obviously won’t have time to do this forever, but it feels great to be able to cook food for someone other than myself and have them really enjoy it. I honestly get so much satisfaction in feeding others. I love seeing their smile and the look in their eyes when you tell them you made it yourself! Don’t you love that?!
Anyways, I’m going to be bold and say this was the best banana bread I’ve ever made. It just screams church bake sales and grandma’s kitchen. Cookbook can be found here. It’s worth it for this one recipe, I promise. 😉 I haven’t actually had a slice but I did pick at it a bit and taste the batter and, yep, it’s freakin unbelievable. It has a whole stick of buttah in it and lots of brown sugar and tastes more like a sweet moist banana cake. I’m saving my slice for breakfast tomorrow and you better believe I have the entire meal already planned in my head! Ryan is digging into it tonight though–he’s so excited!
I was able to squeeze in some much needed yoga this afternoon. I was planning on doing an hour long Yoga to the People download (LOVE these) but it cut off 30 minutes in and so for the next 10 minutes or so I just free flowed on my own and got some nice deep stretches in. It felt wonderful….especially those tricky pigeons!
Afterwards I wanted a snack…still wasn’t hungry but wanted one anyways! I had made an earlier batch of crack Kristin’s Holiday Chia Pudding and couldn’t wait to dive in.
I seriously could live off this stuff! I love the texture (kind of crunchy!) and the sweet spicy taste. On top of it all, it is very very filling! My kind of snack 🙂
After a brief conference call (yay Blog Summit!), I set to work on dinner. I made Rachel Ray’s recipe for Mexican Lasagna but used extra lean ground turkey instead of chicken. It was incredibly easy to throw together (it only took 20 minutes, start to finish) and Ryan adored it.
Here’s his portion—-
As for me though, I wasn’t really feeling it. I honestly could have just skipped dinner and been fine but know how active I am and know I need to eat so I don’t lose weight. I didn’t feel like anything hot or heavy so I settled on leftover raw Thai Vegetable Rolls
The collards were easier to wrap today because they had sort of wilted in the fridge overnight. I liked the rolls better yesterday when they were fresh but they were still tasty tonight!
After I ate I reached for the carbs and indulged in one of the last VeggieGirl Vegan Chocolate Chip Almond Fig Blondies. Oh, I’m going to miss these!!!
The best vegan baked good EVER. Love you, Liz—have a fabuuuuuulous time in Sin City!!! 😉
Ryan and I are just flipping around the movie channels right now but I think I’m going to read soon. I want to finish Angels and Demons before the movie comes out tomorrow! Honestly though, I’m about 200 pages in and not very impressed. I thought the Da Vinci Code was entertaining but this book has yet to grip me. Anyone?! Does it get better??
My Grandpa continues to stay in ICU on life support tonight. Things aren’t looking very positive in that regard and I’m just praying he makes it through the night. You guys are so great for sticking with me here even when (I think) the blog is depressing! I need some good news….asap! 🙁
Banana bread + Spinning in the morning! =)
In the meantime, click here to vote for Jenna as the new Murphy-Goode Wine Girl!!