Breakfast

Recent Eats

Hey there!

Here are some recent (delicious) eats:Hot sauce. My brother just got me into this. Not sure why I didn’t jump onto the Sriracha bandwagon sooner.

Pumpkin muffins. I’m developing the perfect recipe to share with you all this fall. Speaking of which, I went to Bob Evans last night and had pumpkin bread. It was so good and came for free with my meal.

Garden quiche. Or you can call it clean out the fridge quiche ;).

Tacos. Taco night is always a good night in the Smith house.

Orange-ginger pork chops. I just love pork chops lately.

Red Lobster cheddar bay biscuits. Enough said.

Cucumbers from my garden. So crisp and delicious.

Vanilla chai latte & lemonade. Both consumed while I was shopping… I guess shopping makes me thirsty?

Banana peanut butter. Yes yes yes.

Random water from a race swag bag. It was pretty good. I stole Hannah’s water too and her flavor (cherry) was better.

Cute lil lunch. Turkey sandwich, cheese stick, fruit & almonds.

Quiche. Made with eggs from my aunt & uncle’s chickens. This one had more of a Mediterranean theme with spinach, red onion, tomatoes, basil, and feta cheese.

Coffee in my favorite mug, coconut peanut butter, and curried tofu. I like the coconut peanut butter, but I’ll admit, I add honey to it because it’s not sweet enough for me.

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That’s what I’ve got as far as recent eats. Today is (sadly) my last day of summer, so I shall be soaking up every last minute of freedom, sunshine, and relaxation. Upcoming posts: a summer recap, endoscopy results, my Spinning playlist/workout, and I’ll post my school schedule. Peace & love from me (& Jimmy) to you 🙂

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Bible verse of the day: Lord, I love the house where you live, the place where your glory dwells. Psalm 26:8

Banana Zucchini Bread

Ingredients:
3 medium-sized ripe bananas
2 eggs
1/2 cup sugar (brown sugar, honey, or agave nectar)
1 teaspoon vanilla extract
1 3/4 cup all purpose flour (or whole wheat pastry flour, if desired)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 cup shredded zucchini (about 1 medium)

Directions:
1. Preheat oven to 350* and grease a loaf pan.
2. In a large bowl, mash the bananas. Add eggs, sugar, and vanilla. Beat until smooth.
3. In a medium-sized bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Whisk until combined and add to the liquid mixture.
4. Fold in the zucchini and pour into load pan. Lick bowl (jk… not really).
5. Bake for 50-60 minutes, or until a toothpick inserted in the bread comes out clean and the top of the bread is golden brown.
6. Cool for 30 minutes and turn the loaf onto a wire rack to fully cool. Enjoy!