Banot? Carrona?

Inspired by Jess over at Healthy Exposures who makes carrot cake breakfast-concoctions with banana slices and grated carrot, I have taken my first baby step back into cooking by inventing a carrot banana smoothie - completely compatible with doing level 1 of the specific carbohydrate diet.

Over-cooked!

I am happy to say that I think I have perfected my first no-bake, gluten free, scd-friendly müesli recipe.

Simple Yoghurt

Yoghurt is really good tummy-food, and if you love it, well, like me, you'll miss it when going dairy free because there's really nothing else like it - unless you can handle soy yoghurt, I guess. I found a simple way of making something delicious that I'll call yoghurt from now on. But I would like to just air a couple of thoughts first.

Drizzle and Crunch

There are all of four things in this post: something thought-up (was going to say invented, but that seems a bit rich), something tried, something copied and something failed. To get the "fail" off my chest first I tried winging a coconut ice cream that didn't go so well. I was inspired by an ice cream purchase for the bf, three flavours of ice cream made with organic cream: banana chocolate, ricca mocca, and the one that inspired failure, coconut cocoa.

Soft is Served.

Mmm. MMMmmmm!

I am right now eating my first ever softserve. It is a post-yoga snack-turned-quite-a-meal, and it is bang-smack-wow delish. I made a double batch and if it wasn't so filling I'd be pulling the next half from the freezer right away: I dumped 1 pack of silken tofu, three tbsp rice protein, 1 small tbsp maca powder and about 2,5 bananas frozen in chunks into the blender and gave it the "ice crushing" programme - essentially top speed in short intervals - which left plenty of big, gooey banana chunks. I have never been one of the many fans of softice or melted ice cream, but the texture is definitely the only thing keeping me from becoming big time addicted to this.

Green Cookies. Tofu Muffins. Improv Ice Cream.

When I started baking muffins, apparently I was opening up a big ol' Pandora's Box of Baking. I've baked green cookies, and tofu muffins - and I improvised some ice cream which I realise has nothing to do with baking.

Bread & Crackers

After musing over the beauty of Danish, wholegrain rye bread and stating that these days, I would much rather be baking and enjoying some raw bread and crackers with the help of all the grrreat recipes out there, I think I ought to mention a couple of those recipes I am making most often right now.