Well, it’s currently 1:13am in the morning and in a few short hours I will be on my flight to Thailand! Words can’t even describe how I felt/feel/will feel. Sorry for the dramatics, but I think this year abroad is bound be a life-changer for me.
However this brings me to a topic that I am not too happy about… the future status of this blog. No worries, this blog will still be up for those who need some recipe ideas. I don’t plan to ever take it down. It’s cringe-worthy, yet kinda cool to go back and read my posts from 5 years ago. (Yes, 5!) In an odd way, this blog has been a record of my college years. For those of you who have followed this blog, a big shout out and thank you to you!
Unfortunately, I’ll be unable to continue this blog for long in Thailand as I will not have a kitchen in my new home 😦 So, for the next few weeks, I’ll post recipes I’ve been meaning to. After that, it’s only if I have the opportunity to cook.
If you would like to know about my adventures in Thailand, feel free to follow my new blog, Teach. Eat. Travel. Repeat. I would love to share my journey with you!
For my last post, I wanted to write about this awesome new flour I’ve discovered- banana flour! It’s grain-free, paleo, and no, it does not make your food taste banana-y.
Well, for this recipe it does because I used the flour to make banana chocolate muffins. So good. I can’t even…
Eat one for me while I’m away! 😉
Banana Flour Chocolate Banana Muffins
Ingredients:
1/2 cup banana flour
3 tbsp cacao powder
2 tbsp honey
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
3/4 cup mashed banana
1/2 tsp vanilla extract
1 pinch stevia extract powder
1 egg
Optional- Chocolate chips
Directions:
Preheat oven to 350. Mix all ingredients together in a food processor. Pour batter into a greased muffin tin. Bake for 25 minutes. Let cool before eating.
Health Without Sacrifice 