They weren’t kidding about that winter storm that blew through California this weekend! Check out what I encountered on my way home from San Diego yesterday:
What’s that white stuff? OMG, it’s SNOW!!!
Can one wear flip-flops in the snow? Oh wait, it’s 29 degrees, I think not.
Fortunately, once I was over the mountain and safely tucked back into the desert, the temperatures and weather returned to a normal warm, sunny state.
Aren’t I a good aunt? Neither rain nor sleet nor snow nor whatever could keep me away from this adorable kid (11 weeks old now):
Besides major snuggle time with him, I also got to see my two high school friends (one of whom is the baby’s mama), my mom, my grandma and my blogger friend Ginny from The Silly Canner. She is newly vegan and is doing incredible. She comes at veganism from a similar yet different perspective than me and is so inspiring.
I took food with me on this trip and I also found healthy, vegan food on the road. My friend Valerie lives near a great health-food market that sustained me for a few meals. I had one dinner from the hot bar that included a rice pilaf, black beans and steamed veggies. It hit the spot, binkies not included:
I also wanted to share the recipe for the cookies that I made to bring along with me. I call them “cookies,” but they don’t have any added sugars except for ripe bananas and dried fruit. They are sweet enough to serve as a dessert or snack, but I also had them for a breakfast, too. They have almond butter and sunflower seeds which give them enough heft to be a treat or a meal. I’ve posted similar recipes before, so these fall between my Grab-n-Go Chocolate-Banana Oat Bars and my Banana-Sweetened Oatmeal Chocolate Chip Cookies, but there is no chocolate in these.
They start with two ripe bananas:
Mash them into a bowl:
Add the rest of the ingredients:
Stir into a “batter”:
Form into cookie shapes and bake at 350 degrees for 20 minutes:
Like I said, these cookies are so versatile and would be great for kids because there is no added sugar and no chocolate which could cause excitability (I used carob powder instead):
Here’s the recipe:
- 2 ripe bananas
- 2 cups gluten-free oats
- ¼ cup unsweetened, dried shredded coconut
- 2 tablespoon flax meal
- ¼ cup raw, unsalted sunflower seeds
- ¼ cup apple juice-sweetened dried cranberries (I like the Eden Foods brand)
- ⅓ cup raisins
- 1 tablespoon carob powder (optional, but gives a mild chocolate flavor)
- 1 teaspoon cinnamon
- ½ cup unsweetened applesauce
- ⅓ cup raw, unsalted almond butter
- Preheat oven to 350°F. Spray a baking sheet lightly with non-stick cooking spray.
- Place the ripe bananas in a medium bowl and mash using a fork. Add the oats, coconut, flax meal, sunflower seeds, dried cranberries, raisins, carob powder (optional), cinnamon, applesauce, and almond butter and stir to combine.
- Spoon the batter into 12-15 rounded cookie shapes onto the baking sheet. Bake for 20 minutes or until firm to the touch. Be careful not to burn.
My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.
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