Happy almost 4th of July! I’m writing you from the wonderful land of bluff-country Wisconsin, where Ryan and I will be spending a few days relaxing, hiking, sitting in the creek, and wedding planning (!!!). We’ve decided that our married life will begin with a ceremony and reception next to the creek by his dad’s house next July, and I could not be more pumped about that plan.
I ALSO could not be more pumped about my recent purchase of a Vitamix. Having a Vitamix in my kitchen has been a dream of mine for years, so recently when I realized my credit card rewards could get me one for “free” (somewhat free, you know), I basically catapulted myself into the keyboard to order it. I’ve been making green smoothies every day, and I’ve also found myself in love with the simple banana ice cream that the internets have been going crazy over for the past few years.
Oh boy oh boy oh boy, do I ever have a good one for you today. Remember those cookies from earlier this week? The super chocolatey peanut butter and molasses ones? As I mention in the post, they have a buttery, crispy and slightly crumbly texture, so for this recipe we’re putting those crumbs to good use…possibly the BEST use.
I’ve been on a bit of a health kick lately, which makes the fact that I’m posting two dessert recipes this week a little strange. Fortunately these two desserts are slightly more better-for-you alternatives to the usual suspects, so we can drink our kale smoothies and eat dessert, too!
Apart from the salads, the best meal I had in France was…an Italian pasta dish.
I know, I’m the worst.
While hiking around Biarritz one day, Ryan and I both got hit with an intense pasta craving. A quick Google search brought us to a cute little Italian restaurant near our hotel, where we both devoured huge plates of fresh pasta. My dish included wide, flat noodles that were similar to pappardelle, but with wavy edges like lasagna noodles, coated in the freshest pesto I’ve ever tasted. Even Ryan, who often scoffs at the basil used in restaurants, took a bite of the basil leaf that garnished my plate and said, “Now that’s some good basil.” When the picky basil farmer approves, you know you’re in for a treat.
3 weeks agoby veggiebeastblogThese peppers are grilled and stuffed with peanut ginger noodles and they are guuuuuud link in profile!
2 weeks agoby veggiebeastblogGrilled veggie love continues on the blog with this beaut: grilled veg sammie with herbed goat cheese white bean spread link in profile
5 days agoby veggiebeastblogGrilled romaine (!!!) salad with artichokes, olives, and fresh summer tomatoes, all covered with a creamy basil hummus dressing. So summery and up on the blog today! #linkinprofile
1 week agoby veggiebeastblogMy favorite dessert of the moment: Chocolate Zucchini Muffins! Soft inside, crunchy sugared top, tons of chocolate chips, and undetectably gluten free with the help of almond flour and homemade quinoa flour. All that goodness is up on the blog - link in profile!
23 mins agoby veggiebeastblogThick, creamy, and filled with crazy stuff like chia seeds and spinach so chocolatey and dreamy, I promise! Link in profile! #ad
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.