Chocolate Banana Mouthgasm

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I am now going to call this bowl of frozen goodness the Mouthgasm because it is that delicious. And you know how sex is good for you? So is this dessert.

I was walking through the San Francisco International Airport on my way home after a long day of traveling when I saw my favorite froyo place that had just opened a store in the United terminal. Ecstatic, I made a beeline for the register only to be told (not very nicely) that they had just closed and the machines were off. I tried to guilt trip her but that chick was not having it so I carried on, defeated. I was so disappointed.

BUT THEN, I remembered that I had frozen banana chunks in my freezer! As soon as I got home, I buzzed the banana with a little yoghurt* and cocoa powder to create an even better chocolatey frozen dessert. The best part: I got to pile on as many strawberries as I damned well pleased–I DO NOT SKIMP ON FRUIT. I also drizzled on a little magic shell just for shits and gigs.

*TIP: After the banana chunks have been in the freezer for a few days, they dry out significantly. The last time I made some Mouthgasm with some long-frozen bananas, I had to fake it because it was all lumpy and not creamy at all. This time, a large scoop of fat-free yoghurt solved that problem–just toss it in the food processor with the banana chunks and it creams them right up.

My recipe: The Mouthgasm

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Egg White Omelet with Sausage, Cheese, and Peas

20130607-202649.jpgSome people buy purses and nail polish and accessories while waiting in line at a store–I impulse-buy egg whites at Trader Joe’s. I went in for flour and came out with a basket-full of fresh fruits, mixed greens, and a carton of egg whites. So I cooked myself a delicious egg white omelet the next morning with whatever random crap I found in the fridge: shredded Mexican cheese, frozen peas, and a vegan soy sausage.

It was so good that I was half way through it before I remembered to take a photo. Oops.

Strawberry-Banana-Blueberry Smoothie

20130604-103923.jpgI GOT A MAGIC BULLET BLENDER. This was my first creation: a mixed fruit smoothie that was so deliciously thick I had to eat it with a spoon. I made it as a post-workout snack after my run. The cold beverage was so refreshing on this hot day.

I use frozen fruit instead of adding ice to make it smoother and thicker and goat-milk yoghurt to save the cows! Banana makes a creamy base, blueberries are high in anti-oxidants, and strawberries are just fucking awesome.

** If you are using fresh strawberries, here is a trick I learned from my Magic Bullet recipe book: leave the green tops on the strawberries, that is where a lot of the nutrients are!

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Sweet Potato and Quinoa Burger

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I made Sweet Potato and Quinoa Burgers using this recipe the other day and they were more delicious than I could have hoped for.

My creative license:

  • whole-wheat hamburger buns and ate mine open-faced
  • topped with mustard, sliced fresh tomatoes, sliced avocado, and mixed greens (instead of onions and cheese)
  • I just realized that I forgot to put an egg in the patty mixture. I guess its a good sign that I didn’t even notice! I accidentally made it vegan!

But for the most part I followed the recipe exactly. It turned out great, and I served the patties warm fresh off the stove.

Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese

BLe2skZCUAANhkOFor dinner tonight, I used this recipe to create a yummy mushroom appetizer, with a few tweaks:

  • homemade pesto with spinach, basil from outside, grated Parmesan cheese, and olive oil (instead of kale pesto guac)
  • crumbled goat cheese on top (instead of queso fresco)

This one turned out very well, but I should have put off roasting the mushrooms until much later, they were cold by the time I finished the pesto and the quinoa-sweet potato burgers.

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