I've been craving cookies all week, but it is usually at around 11 o'clock at night and i'm not going to start making a big batch of cookies, or drive to whatever random store is open and buy some. And lets face it, its not like I need cookies. I just want them....BADLY.
So I scrolled through Pinterest and found an easy quick recipe to satisfy my desire. This is what I found....
Looks easy right?! Well it was!!
2 ripeish bananas
1 cup quick oats
Bake @ 350 for 15 min!
I added cinnamon, vanilla and chocolate chips for a little something extra.
They were not your typical cookie. More like a muffiny bananabreadish consistency. But it got the job done!
Last night during meeting, I was starving, as per usual.
Therefore when I got home I made the following dip.
However, I used way more garlic than it calls
for, which I loved, but some might not like that garlicy bite as much as I do.
I also would use more kale next time I try it, but here's to trying new things!Kale Ricotta Dip
Recipe Notes
If you don't have a food processor, a blender works fine. Just make sure you slice the kale leaves into smaller pieces and take care to remove tough ribs for easier blending.
INGREDIENTS
1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
1 small onion, sliced
4 cloves garlic
1/4 cup water
3/4 cup low-fat ricotta cheese
1 1/2 tablespoons parmesan cheese
Juice of 1 lemon
Lemon zest to taste
1/4 teaspoon sea salt
1 teaspoon red pepper flakes, or to taste
1 small onion, sliced
4 cloves garlic
1/4 cup water
3/4 cup low-fat ricotta cheese
1 1/2 tablespoons parmesan cheese
Juice of 1 lemon
Lemon zest to taste
1/4 teaspoon sea salt
1 teaspoon red pepper flakes, or to taste
DIRECTIONS
- In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out.
- Transfer vegetables and any liquid in the pan to a food processor or blender and let cool a few minutes. Add ricotta, parmesan, lemon juice and zest, salt and pepper flakes. Process until smooth.
- Transfer to a bowl and serve.
I also made a
sun-dried tomato bail pesto quiona with tomatos and green onions for lunch, If
that actually tastes good when I have it ill tell you what I did :)
