#and it was yellow and tasted like bananas and it was yummy

[cakesexuality]

Alright so it DOES taste like cherries but only for the first few seconds... still doesn't explain why it's yellow though, like make it pink or make it smell/taste like bananas

And it's been clashing with the ED for several reasons (I can elaborate on it if someone wants, but idk how appropriate it would be to do so here) so I talked to a CMHA nurse since my GP's office was closed, I didn't know if it was worth calling the after-hours line for, and TeleHealth can sometimes take several hours to call back... the nurse was really nice and gave me a pep talk about taking my meds and about treating the infection and 🩹🧡 But he told me to call a pharmacy to ask a question I had about the antifungal medicine, so I called 5 pharmacies and the first 3 each gave me a different answer lmao

I only gotta do this for a week and I'm almost halfway through already!!!!!!!

Guess who has an infection from Alvesco :^)

[blackcherryvelvet0909]

Fruit Salad, Yummy Yummy! (Lilia/Persayis & Stitch)

Not a word about the title Content Warning: Spoilers for the Lost in a Book With Stitch event

“That’s quite the colorful fruit salad you’re making, my dear.” Persayis glimpsed her loving companion approach from the corner of her eye. His straw, florally decorated sun hat protected his vision from the bright rays of light cascading down on them from above, further aided by his red rimmed sunglasses. Persayis donned a similar one of her own, the brim of the hat somewhat larger than her beloved’s; her sunglasses, too, were the opposite of his, shades round, the lenses a light pink color that shifted into a pale yellow ombre on the lower half. According to the man, they looked positively adorable - the cutest couple on the island! “Mangos, bananas, melons, strawberries…” He glanced down at the unchopped bushel of mountain apples and pointed at them. “Allow me to help you prep the rest, hm?”

Persayis truly had come a long way since her enrollment at Night Raven College. She smiled and nodded, gracefully taking the fae’s help without a fuss. “That would be very helpful, thank you.”

Lilia grabbed the little knife Stitch, their newest friend and island companion, had crafted for them earlier that morning. He then placed one of the apples on the cutting board on the counter and began chopping. Lilia sniffed the air and hummed in delight. “Such a sweet scent!” He popped a freshly cut piece into his mouth, mumbling in between chews. “They taste like flowers. How delightful!

The pleasant scent wafted into Persayis’s nostrils, pairing quite well with the lovely smell of the other fruits and the faint smell of the ocean. She eyed the juicy apple curiously; Lilia cut another small piece and offered it to her. Wordlessly, she allowed Lilia to place the slice on her tongue, closing her mouth and beginning to chew. He was right! Persayis refrained from speaking until she swallowed the tasty morsel. “They do! It’ll meld well with the other flavors, I think.” 

“Perhaps we can procure some edible flowers to mix in with it,” Lilia suggested. “I believe I spotted a few while we were out and about yesterday.” 

That was an idea. She knew the pickier eaters among them might snub their noses at the inclusion, but maybe she could convince them to give the fruity and floral combination a try. Persayis turned her head to look out the open back doorway, currently doorless thanks to Floyd. Graciously, Stitch had woven a pretty long cloth to hang there for the time being. Speaking of the creature, “Where’s Stitch? Perhaps you two can go collect some together.” 

“If I can even keep up with the little rascal!” Lilia laughed before he continued to chop up the apples. “I look away for a moment and he’s gone! He’s much like Floyd - a rambunctious child, if you will.” 

Persayis smirked. “Don’t make the comparison too loudly, my love. You wouldn’t want her merman friend to hear you say that and think you were saying he was the child.” 

Lilia nonchalantly shrugged his shoulders. “If one cannot accept the truth, that is their own fault.” It was his turn to smirk as he glanced her way. “Should he become confrontive, I wouldn’t mind a small tussle.” 

Persayis chuckled as she shook her head and tossed the big bowl of fruit with a wooden spoon. “What am I going to do with you all?” 

“You may handle the youngsters as you like.” Lilia leaned closer, stalling his chopping a second time. “As for me, well, I’d hope you will continue to shower me with affection~” 

“If you behave,” Persayis retorted, a teasing lilt to her tone.” 

“Darling,” Lilia drawled, his hand not holding the knife coming down to hold her waist and pull Persayis closer. “Do I ever?” 

“Yes, when it suits you.” She gave him a quick kiss on the cheek. “Such a bad influence~” 

“Would you have me any other way?~” Lilia delivered a kiss to her lips in return. It only lasted seconds, but the depth and passion simmering underneath its surface nearly made her drop the wooden spoon. When Lilia broke the brief liplock, he simply stared at her, patiently waiting for a reply. He was content to watch the little pink blush form on her cheeks in the meantime. 

“Hm…” Persayis contemplated his question for a moment. Her fingers came up to dust a bit of sand off his tropically patterned shirt. “No,” she met his gaze directly, “I suppose I wouldn’t.” 

After another exchange of smiles, the two went back to their tasks. Lilia was very quick on completing his; those skilled, deftly trained hands wielded the blade expertly. As he began to chop the last of the aromatic fruit, he noticed something resting on a small plate on the counter: a honeycomb. Quite a large one at that. There was a medium sized honey dipper resting beside it, expertly crafted from the same wood as the cutting board, plate, bowls - literally just about every utensil and dish available in the kitchen. Lilia knew he must ask Stitch to reveal his secrets on how to become so good at the craft later. 

“Where did you get that?” Lilia asked, gesturing to the honeycomb. 

“Ace came upon it a little while after your group finished gathering the fruit,” Persayis explained. She sighed and shook her head. “Should I be surprised that he tried to obtain it without any sort of precaution?”

“Oh dear, I suppose not, khee hee hee.” Lilia placed the knife on the upper edge of the cutting board. He then moved over to the sink and began to wash his hands. “Don’t tell me that’s why I saw him soaking in the ocean before I came in here.” 

“You would be right.” Persayis picked up the cutting board piled high with neat chunks of mountain apples and carefully poured them into the bowl of fruit salad. “Thankfully, it isn’t because he was assaulted by bees. Riddle and Jack stopped him before he could get himself hurt.” Persy’s smile returned as she took the dipper and soaked its top in the sweet golden liquid. “Three guesses as to who constructed a fogger to calm the bees enough to retrieve this comb.” 

“Stitch!” Lilia stated matter-of-factly as he turned off the faucet and dried his hands with his shirt. 

“How’d you guess?” The sarcasm was evident. “Unfortunately for Ace, Stitch thought it would be funny to toss the boy the honeycomb after he retrieved it. He was covered in honey when he came in!” Persayis began to drizzle the fruit salad with the spoils of the boys’ labor. “I sent him right back out to wash off. Let’s hope it isn’t too troublesome to get it out of his hair.” 

Lilia stepped over to the open doorway and looked out towards the ocean. He spotted Ace immediately, Jack and Riddle now accompanying him. Ace sat in the shallows close to shore, arms crossed and clearly pouting as Riddle helped rinse his hair. The housewarden was lecturing him on his brashness, no doubt. Jack was crouched next to them, appearing to be scrubbing away at Ace’s shirt. Ah, it was good to see ones so young participating in some good old-fashioned teamwork! Comradery like that would surely help them succeed in their survival on the island. 

It brought back a few old memories of his, back when he was a strapping lad in the military, he and his comrades-in-arms bathing in one of Briar Valley’s many creeks after they made the foolhardy blunder of trying to trek through a swamp - one they did not realize was so deep until they were up to their chins in muck. Lilia giggled to himself at the humorous recollection. It’d given him much grief and frustration in his youth. He would have to regale the story to his boys and lady love sometime. 

“That about does it!” Lilia turned back to see Persayis tuck the ladle of the large spoon deep into the bowl before clapping her hands together. “Now to just keep it cool until it’s time to eat.” 

“Does your helper get a sampling before then?” Lilia put on his biggest, most adorable puppy eyes, complete with a small protrusion of his lower lip. “I worked so hard chopping those apples.” He rubbed his wrist, feigning discomfort. “I can feel the ache of arthritis already.”

Persayis scoffed and rolled her eyes, yet she relented. She fished out a small fork - metal, not wooden - from a drawer and stabbed a few pieces of fruit onto its prongs before offering it to Lilia. “Yes, yes, you do. No need to be so dramatic.” Just as Lilia took the bite in his mouth, Persy added, “But this is all you get until dinner!” 

Lilia made a small ‘mmm’ as he savored the flavor. He took his time enjoying the sweetness before swallowing. Lilia grinned from ear to ear as he gently applauded. “Yummy! Another culinary masterpiece!” He then swooped over and pulled Persayis into an embrace, nuzzling his cheek against hers. “What did I do to deserve the love of such a genius chef, hm?~” 

Persayis tittered, the gentle laughter akin to birdsong. As Lilia pulled away just enough to look her in the eye, Persayis removed his sunglasses and placed them on the counter, then wrapped her arms around his neck. “It’s as you say, darling.” Persayis leaned in close, their noses brushing, little fangs peeking through her smile. “You’re just too cute to resist~” Lilia couldn’t imagine there being a kiss more spellbinding than her own. 

Half a minute into the kiss that was thoroughly sweeping Lilia off his feet, there came a skittering from behind. Simultaneously, the two released each others’ lips, mild disappointment settling in their guts. Persayis glimpsed over Lilia’s shoulder as glanced behind him. Standing a few feet away was Stitch, holding a pineapple in his small clawed hands, big black eyes staring up at them. This particular pineapple was quite big, too. “Well now,” Lilia bent down to get a better look at the creature’s prize, “where did you find such a handsome fruit?” 

Stitch offered up the pineapple - Persayis carefully took it, one hand on its bottom while the other wrapped around its stiff green leaves. The blue animal(?) then jumped onto the counter, opposite the space where Persayis and Lilia had prepared the fruit salad. He pointed a stubby finger out the square window above the sink and stated simply, “Waterfall.” 

“Around the waterfall, huh?” Lilia tapped his chin as he peered out towards that direction. “Were there others?” 

“Ee,” Stitch confirmed with a singular nod of his big head. 

“Hmm.” Lilia placed his hands on his hips. “I’d say we could use a few more of them. We’ve got a lot of mouths to feed.” The fae plucked his sunglasses off the counter and placed them back on his face. “I’m going to go out and get some more.” He glanced down at Stitch, “Come with?” 

Stitch’s answer was him climbing onto Lilia’s shoulder. “Well, we’re off again,” Lilia announced. He looked to Persayis, who just chopped off the head of the pineapple and started to slice off its spiked coating. “Anything else you can think of for us to bring you, sugarbat?” 

Persayis nodded. “If you could fetch some of those flowers you mentioned before, I’d like to take a look at them.” She gestured to the pineapple with a slight nod. “Apparently my fruit salad mixing isn’t finished just yet.” 

Stitch eyed the fruity mix hungrily, making a hushed ‘ooo-oo’ sound. Lilia quickly stepped back from the counter before he could swipe a handful. “Ah ah ah!” he tutted. “That’s for dinner. You keep those hands to yourself, young man!” He rolled his eyes as he pretended to think. “Who knows, maybe if you help me find a lot of flowers to bring back, Persy might let you have a taste.” Lilia glanced in her direction, “Do you think that’s fair, honey munchkin?” 

“I don’t see why not,” she shot Lilia a playful glare, “since someone already had a sampling earlier.” 

Lilia briefly returned the gesture before smiling from ear to ear, eyes briefly shut in delight. “We’ll bring back a whole bouquet before you, then!” Lilia peeked over at Stitch. “Right?” The creature nodded eagerly. With that, Lilia spun on his heel and began to walk out of the bungalow. 

Right before he exited with Stitch, Lilia looked over his shoulder and blew Persayis a kiss. “Be back soon, goo-goo bear. I love you~” 

That pet name could make someone gag. For Persayis, however, she melted on the spot. “I love you, too~” She blew Lilia a kiss in return. Lilia pretended to catch it with his hand and placed it over his heart, making a show of stumbling backwards out the door before righting himself and disappearing from sight, little blue buddy in tow. 

If they weren’t careful, he just might become their new baby. 

[chrisspopsicle]

about me! <3

🌞🌿 🌺🍊🌊

hi! i go by mads on here but u could prob guess my actual name lol. i am from california! i am 18 and in college!

some of my favorite things include:

the triplets (obviously), going to the beach, going out with friends, going out to eat, reading, tanning, spending time with my family, concerts, traveling, nature, anything about the ocean, summer, and animals. my fav animals are dogs, tigers, and whale sharks! my favorite colors are teal, pink, and orange/yellow/green. my favorite books are East of Eden, Malibu Rising, and The Catcher in the Rye.

some things i don’t like are:

stupid people, being clumsy, being woken up, tomatoes, when people are mean to me, bananas, cold weather.

music!

my fav artists are:

Taylor Swift (i’ve even met her!), Dominic Fike, TV Girl, Jack Johnson, Chappell Roan, Bob Marley, Gracie Abrams, Lana Del Rey, Sublime, and Frank Ocean! My taste is kind of everywhere lol.

my fav songs are:

peace (i have a tattoo!), king of my heart, and new romantics by t swizzle; wurli and frisky by dom; doses and mimosas by cherub (PLZZZ LISTEN IF U HAVENT); birds don’t sing and summers over by tv girl/jordana

people!

obv friends and fam, but i love the triplets, dominic fike, tay tay, drew starkey, tara yummy, madeline cline, quen blackwell, umm prob more im not thinking of

i love reading and writing anything so hopefully i get around to posting some of my writing here eventually! i am a perfectionist freak though it may be sparse lol.

my inbox should be open (i think?) so please feel free to tell me anything! and if u have any feedback for me that would be much appreciated because i kind of don’t know what i’m doing lol.

if you made it this far you are such a slay and i love you!

💓mads 💓

🌞🌿 🌺🍊🌊

[chloeworships]

I decided I’ll make a separate prophetic word about the “winners” who think they winning lol 😂😭 — remember bring it on.

The 5❗️

My bad, this photo had Jesus with a CROWN not made out of thorns 😊

Also, don’t forget Ruth’s redeemer was Boaz. Your Boaz doesn’t just have to be your future mate, this could be a colleague or a total stranger. Pray for them too if the LORD reveals who this is.

You know what’s crazy? I had a vision of Bernie from Sesame Street after I had a dream of a Banana that had the word

“INVITATION” 🍌

etched into its side. The banana has become an emoji to support Israel 🇮🇱 but it reminded me of Banana REPUBLIC… I think of NATIONS when I hear the word REPUBLIC. Bernie Sanders came to mind. Pray if you should accept this “invite”. The fruit was kinda rottening a bit but I would have still ate it. The banana wasn’t too brown. It looked yummy 😋 Lol 😂— we know ppl by their fruit — you may also be low on Potassium. Dr. Berg has a great supplement for potassium deficiency that is tasty. It tastes like pink lemonade. SN: I had a dream of me guzzling a carton of milk 🥛 it was wild 🙈 perhaps your calcium levels are low. Broccoli 🥦 is a good replacement if you’re lactose intolerant.

If you read the Matthew 7:14 you’ll see the Jesus didn’t just reference the good gifts the LORD promises us but also the narrow gate which is the gate the lamb came through. I’m screaming!!!

The stain represents our imperfections. God isn’t asking us to be perfect!!! Only Jesus was. The stain could also refer to the idiom “stain on your reputation”👇🏾

There might be something you will have to do that won’t necessarily go well with others but this is the right move to make. They will criticize you but God will redeem you. He will vindicate you. They can say whatever because it’s not their life. YOU live with the consequences of YOUR decisions everyday, they don’t. You’ll take some HEAT for standing up for yourselves, for doing what’s right or for being there for our kids, and that’s ok babes. None of these people owe you anything. It’s time to let that thing go. We live for God and NOT man. Your breakthrough is being delayed because YOU need to take action — I had a vision of a greenish yellow rottening dirty bathroom and the LORD practically yelled at me said

“STOP STALLING”

All the doors were closed, which means, if you keep waiting, you’ll miss this opportunity. In this dream, I really had to pee which signifies not waiting. Go and relieve yourself ✨😭😅

You’re due for a miracle so don’t be the person that stands in your own way!

Listen to the Glory message as well babes.

[greenvilleagrocorporation]

Types of Bananas Used to Make Banana Chips

Banana is a  fantastic, mostly elongated and edible fruit that is best for those who are on a diet. Bananas came from the  large family of herbaceous flowering plants. There are different colors of banana like there are yellow  bananas (mostly ripe), green bananas, and rare red ones. When it comes to nutrients provided, all of them give the same health benefits that people or consumers need.

Cardava Bananas are sometimes mistakenly identified as saba because of the similarity in appearance.  It is usually used for food products like banana chips.

Cavendish Bananas are grown in Asia, especially in the Philippines. Cavendish is basically  growing by banana planters for locally and export market purpose. 

Plantains are mostly found in tropical countries and can be as sweet as the usual banana on the  table. This kind of banana has more starch compared to other bananas. Plantains are either boiled or  fried.

Lady Fingers bananas are basically small in size with thin skin but in terms of taste lady finger is  sweet and yummy.

 Red Banana is an anti-oxidants fruit with dense in nutrients and rich in fiber. It is also good for  controlling blood pressure and body sugar level.

Learn More: https://greenville-agro.com/blog/types-of-bananas-used-to-make-banana-chips/

[ratnagirihapusstore]

Alphonso Mango

This blog is related to Alphonso mango, we hope you will like it and please do like share and subscribe to our newsletter so we can write such blogs and bring more information related to alphonso mango to you guys…enjoy reading……The mango is a tropical stone fruit. This is a type of plant food with a fleshy outer section that surrounds a shell, or pit. This pit contains a seed. There are many different kinds of mango.

Alphonso Mango

Indian Hapus (Alphonso) came into existence as a gift from a Portuguese general and military expert- Afonso de Albuquerque. When the Portuguese people colonized India, they carried Mango fruit along. Portuguese was responsible for introducing grafting on mango trees to produce extraordinary and incredible varieties like the Alphonso during the visit to India. That’s how they introduced us to the Hapus mango, which is an outcome of a hybrid plant. It was the Portuguese who introduced grafting on mango trees to produce extraordinary varieties like Alphonso

Alphonso mango is the best variety of mangoes in India. It is mainly found in Ratnagiri of Karnataka, Ratnagiri is home to the alphonso mango. there are several different varieties of Alphonso. Most of the two common Hapus Mangoes are Devgad hapus (Alphonso Mango)and Ratnagiri hapus (Alphonso Mango). These mango varieties are the most expensive but one of the best in terms of sweetness, richness, and flavour.

Ratnagiri Alphonso Mango

Ratnagiri Alphonso mango is commonly known as Ratnagiri Hapus. Mangoes from the Coastal area of Ratnagiri with Golden yellow tint & red tinge, nonfibrous juicy pulp.

Alphonso mangoes offer excellent flavour, high freshness, and a yummy taste that is mouth-watering. There is no use of pesticides, insecticides, pre-fulling, and ripening treatment for these mangoes. There is no application of culture and ethylene gas. The peeling of Alphonso is very easy and can be easily peeled just like a banana. Unlike other breeds of mangoes, Alphonso Mangoes does not have any fibre contents.

Buy Ratnagiri alphonso mango online

Seasons in India begin at the end of March and last until it becomes rainy during the monsoon season near the first week of June or May’s end. We source Ratnagiri Hapus directly from our selected GI-certified group of farmers in Ratnagiri district, Maharashtra. Our farmers, who are well trained, follow standard operating procedures on our farms. Which are sourced from Carbide and chemical-free now buy Ratnagiri Alphonso Mangoes online.

How to Cut Ratnagiri Alphonso Mango

Devgad Alphonso Mango

Devgad Alphonso Mango cultivar is located near the Arabian Sea coast guarding mountains rich with minerals, Laterite stones, and fresh sea breeze flowing from the Arabian Sea. It is filled with multiple minerals in the land with a hilly tropical area on one side and the Sea. Mango is grown in Devgad with Saffron & Yellow colour gradients, sweet & fascinating taste Devgad Hapus has a Stronger and thicker outer coat. Devgad Hapus has a Pleasant fruity smell and have no fibre present. It has a very sweet taste and is very popular among people. Having wrinkles or the mango shrivelling when ripe doesn’t take anything away from its incredible taste.

Buy Devgad alphonso mango online

Seasons in India begin at the end of March and last until it becomes rainy during the monsoon season near the first week of June or May’s end. We source Devgad Alphonso Mango directly from our selected GI-certified group of farmers in the Debvgad district, Maharashtra. Our farmers, who are well trained, follow standard operating procedures on our farms. Which are sourced from Carbide and chemical-free now buy Devgad Alphonso Mangoes online.

[nutritiondork]

What Is a Typical Dinner in Puerto Rico?

Puerto Rico is known for it’s delicious and flavorful food. Typically a Puerto Rican dinner consists of rice, beans, meats, and stews. Mainly cooked in a heavy kettle or caldero. One of the most popular dinners includes beefsteaks, or in other words “bistec”. The beef is marinated in adobo, a mix of salt, garlic, black pepper, and oregano. Then it’s stir fried with onions, and peppers. It is mainly served with white rice, and bean stew, with a side of lettuce, tomatoes, and a slice of avocado. Puerto Rican dinners are super yummy, and the good news is, most dinners are Gluten-Free Puerto Rican Recipes.

Let’s have a look at the detailed cuisine of Puerto Rico and healthy Puerto Rican dinner recipes!

Appetizers and soups in Puerto Rico

Puerto Rican meals usually begin with hot and sizzling appetizers. A few of them are sweet cornmeal aka sorullitos, empanadillas, alcapurrias, and fresh cod fritters. Among the favorites are the empanadillas which are demilune shaped turnovers filled with beef, chicken, cheese, and/or delicious seafood. 

For soups, asopao and sopa de platano are some of the most popular soups of Puerto Rican origin. A perfect way to start a savory dinner is to begin with healthy Puerto Rican soups. They are a powerhouse of nutrition with fiber, minerals, proteins, vitamins, and antioxidants. The asopao is made like a chicken soup with rice instead of noodles, and a sopa de platanos is made with plantains. Both are very hearty soups and work great when following a Gluten-Free diet. 

Asopao can also be called Sopón. You may find it called; Sopón de Pollo con Arroz. It is a rice-chicken recipe that tastes different in every restaurant you visit.

Sopón de garbanzos con patas de cerdo is among the most authentic variations. It’s a soup made with pork feet and chickpeas. It is definitely a unique recipe found in only some restaurants.

What is the best food to eat in Puerto Rico?

The best Puerto Rican Foods are Tostones, Arroz Con Gandules and Mofongo.

a. Tostones: Puerto Rico is famous for its tostones. This dish is a plantain appetizer or side dish, that is known for being fried twice. The fried plantains aka tostones are paired with mayo-ketchup, a sauce made with mayonnaise, ketchup, garlic, and hot sauce.

b. Arroz con gandules: Considered a national dish of the island, Arroz con gandules is an authentic Puerto Rican recipe. The recipe starts with white rice with added pigeon peas, olives, tomato sauce, sazón, and sofrito. Sofrito is a kitchen foundation consisting of onions,  peppers, cilantro, and garlic. Some add plantain leaves on top of the caldero as it cooks to add extra flavor, and make the rice taste like a “pastel”, a Puerto Rican tamale made during the holidays made with green bananas and yautia. 

c. Mofongo: While cooking Puerto Rican paleo recipes, you can make mofongo which is mashed plantains. A paleo mofongo recipe includes green plantains, garlic, and salt. The seasoning and filling have beef, chicken, vegetables, or shrimp. Mofongo relleno is one of the most popular dishes in restaurants around the island. 

A few of the other best foods are Alcapurrias, Empanadillas, and Rellenos de Papa as appetizers, and Pernil, Pastelon, Pasteles… So many good choices in Puerto Rican cuisine.  You’ll want to try it all!

What are the typical Puerto Rican ingredients?

The aroma of cuisines in Puerto Rico comes from a mixture of Adobo and Sofrito herbs and spices. It brings a distinctive flavor and color to most indigenous foods. A DIY Puerto Rican adobo marinade can be made with a blend of oregano, black pepper, garlic, olive oil, and vinegar. Sofrito is a blend of onions, peppers, garlic, culantro or cilantro, blended with a bit of oil. Add Sazón or achiote (annatto seeds), to give rice, soup, and stews it’s shiny yellow color. 

A Puerto Rican Sazón Recipe is a mixture of ingredients. They are a delicious mix of Spanish, African, Taino, and American influences. You can add achiote (annatto seeds), coriander, cumin, and garlic. Everyone makes it a bit different, but there are many store bought sazóns that are healthy and delicious. Just make sure to get the ones made with pure ingredients, without artificial colors and ingredients (check out our own healthy blends at the shop Healthy Rican, made by Nutrition Dork). 

Make a Homemade Sazón Seasoning Mix by combining annatto, garlic, and salt to start. You can also include cumin, black pepper, coriander, and oregano for a flavorful sazón mix. 

Main Dishes in Puerto Rico

There are a variety of main dishes in Puerto Rico. From rice and beans, to root vegetables and fish, and plantains in various recipes. The food in Puerto Rico is always enticing, distinct, and bold. The people enjoy tasty yet easy Puerto Rican recipes. As they grow a diverse range of vegetables, the island is famous for chayote, a pear-shaped vegetable also known as a christophine plant. Along with berenjena (eggplant), and various squashes like calabaza.

What are the two typical dishes in Puerto Rico?

Puerto Rico has a history of savory dishes. Two of the traditional dishes are pasteles and Arroz con dulce. Especially during the holidays. Pasteles are made with green plantains and are generally filled with pork. Can also be made with added yuca or yautia, and chicken. In flavor and texture, many people believe that they are like tamales. Arroz Con Dulce is a coconut rice pudding made of coconut milk, cinnamon, sugar, nutmeg, and cloves. Garnished with cinnamon sticks & raisins and served as a dessert.

Is Puerto Rican food spicy

Puerto Rican food is spicy, but not hot. It is a combination of spices and herbs which makes the food very flavorful and savory. Most of the food dishes include sofrito, adobo, and sazón as seasonings staples.

Desserts and Drinks in Puerto Rico?

The most popular dessert in Puerto Rico is flan, a caramel custard, made with various milks, condensed milk, and eggs. Flan can be made in various flavors like vanilla, cheese, coconut, and even nutella. 

There are various sweets like guava cake, orange layer cake, and banana cupcakes.

The most popular dessert ingredient is coconut. You can taste a wide variety of tasty desserts with it. Many serve it as coconut flan, coconut cream, and candied coconut rice. You can also find coconut in popular drinks like piña colada, and coquito (a coconut eggnog for the holidays). 

Rum is the national drink. Puerto Rico is its leading producer. A few others that go on the list are coquito, black coffee, and beer (Cerveza).

While the food is spicy (in a delicious not hot way), the people are famous for having a sweet tooth. Right from Puerto Rican Breakfasts to Desserts, the food is worth admiring.

What is Puerto Rican ice cream called?

The Puerto Rican ice cream is called helado del país. It comes in various fruit flavors that are indigenous to the island. Some of the flavors are coconut, pineapple, guava, and passion fruit. 

A piragua is another type of “ice cream”. It is not really ice cream, but more like a snow cone as it is a shaved ice cone in the shape of a pyramid, with a fruity syrup on top. The syrup comes in different flavors. They include raspberry, pineapple, coconut, guava, or tamarind.

Piragua is a blend of Spanish words pirámide ("pyramid") and agua ("water").

What drink is Puerto Rico known for?

Puerto Rico is famous for Pina colada, a famous rum-based cocktail.

It is an easy Puerto Rican recipe as it is a proportionate combination of coconut cream, pineapple juice, ice, and rum.

Dinner Etiquette in Puerto Rico

You say "Buen provecho" (enjoy your meal) when you visit a restaurant. At lunch, you say “Buenos dias.” And, it is “Buenas tardes” during dinner.

Puerto Ricans are friendly. You are expected to greet and smile even when you do not know the people sitting at the next table.

What time is dinner in Puerto Rico?

People prefer to consume dinner late in Puerto Rico. Many of the restaurants do not open before 6 in the evening. Until 7, it is usually a person or two. Yet it gets crowded after 8:00 p.m.

Do you tip waiters in Puerto Rico?

In Puerto Rico, tipping is the usual etiquette. It is like most other parts of the U.S. Also, it is an essential source of income.

Fifteen percent of the bill is the average after you have enjoyed a great meal. It is not mandatory to tip in bars. But, you can still tip with $1 per drink.

Takeaway

Puerto Rican Dinner draws influences from American, Taino, Spanish and African cooking. The typical dishes comprise a variety of exotic blends. It reflects the colorful culture. The tropical ingredients make the perfect culinary diversity. Visit Nutrition Dork for healthy Puerto Rican dinner recipes.

In case you can not view this video here, please click the link below to view What Is A Typical Puerto Rican Dinner? on my YouTube channel: https://youtu.be/rhp0w62e6qI

[skinndybee]

march 9 rates

[I did not count any calories today]

First meal of the day.... a zero sugar monster (10cal). I was late and had no choice and I also needed energy today. still bad for me= 2/10

I wasn't even hungry when I ate this so I low-key forgot about this but I had a smoothie with 2 different scoops of green powder stuff that's so good for you so I can like live or whatever with some SlimFast powder and almond milk. Not the best tasting but I like how I am at least attempting to care for my body in some way. I needed to cancel out the monster also. Points off for taste but still lowcal and super healthy = 8.5/10

I had chocolate chip banana bread multiple times today, in slices. Maybe 3-4 slices if I had to guess. No big deal, probably the worst thing I ate today and not even that bad. Kinda wish I knew how many calories was in it though. Maybe its for the best that I don't know...because I satisfied myself instead of resisting the urges than binging the whole loaf. For not binging but still for eating it = 7.5/10

I had two lightly salted Quaker Rice cakes with Sabra Roasted Garlic Hummus, 2 cherry tomatoes on each, a handful of lettuce, and everything but the bagel seasoning. So good, so low cal, helps with my sandwich cravings. I mean I could make a sandwich with my low cal bread too but idk its like the same thing but more calories. For being super duper healthy = 10/10

omfg. dude. I have no words for this one. I literally made THE BEST HOMEMADE VEGETARIAN CHILI omg. It is so yummy and nutritious and low cal without the toppings. It has celery, carrots, chickpeas, yellow onion, green pepper, corn, garlic, and a bunch of other stuff in it and it is SCRUMPTIOUS like I literally wanna go eat it rn and I would if I wasn't about to go to bed. Wow. I mean it took some elbow grease and stuff but if you make a big batch I def recommend esp if you are trying to incorporate more veggies in ur diet. So good. I also used dairy free cheese and lite yogurt (would have used dairy free yogurt but ran out) so yeah that adds a little more calories but u don't even have to use the toppings or u can just do a little yogurt. I also added SIRACHA omfg so good can't wait to eat it for lunch or maybe even breakfast. so yummy. so healthy too, = 100000/10

exersizeeeeee

I had volleyball today but we were only really active for 1 hour. I plan on working out in the morning though so don't worry. Plus 1 hour is enough especially since I ate a good amount today.

for only being 1hour = 8/10

march 9 overall rating = 9/10

no binges! love to see it <3

can't wait to see what tomorrow holds! I'm actually excited! also 14 days till vacay so I have to get skinny.

I only have like 20 followers but guys lmk if u want my chili recipe I promise u won't regret it.

goodnight guys! tomorrow is a new day:)

[wbficaholic]

Dangle Angle, An Inuyasha Fanfiction

Rated MA (for smuttiness)

Disclaimer: Don’t own Inuyasha.

**Originally posted on my blog site, www.ficaholic.com. Check it out for the latest fanfic updates from me ^^

~~~

It was a coincidence, he supposed.

Or perhaps it had only begun as such. In truth, Sesshoumaru couldn't remember when this routine had become established, or by whom—if in fact, one could call it a routine. It just hadn’t seemed worth noting at the time, and he had developed a habit over the centuries of quickly dispensing with frivolous memories.

Yet presently, he frowned, and found himself racking his mind just the same.

"Ah!" Kagome exclaimed, seizing at something buried in the depths of that ponderous yellow 'backpack' she insisted on hauling around. "Here it is! For a second there, I was afraid I'd squished it."

Breaking his distant stare, Sesshoumaru glanced aside, grudgingly curious. Perched on a stretch of weathered stone, the miko sat, sharing the shade of the hilltop tree against which he himself was reclining. It was high noon, and they were both in their accustomed spots—Kagome for her 'lunch break,' as she called it, and he for his 'people break', as she also called it.

Sesshoumaru had never bothered to point out the irony.

While the relative solitude of this place was welcome enough, it was the view which had first attracted him. For her, he supposed it was the same. With the tree cover overhead, the midday glare was softened and filtered, and the rolling valleys toward the west unfurled in a vista of green, gilded splendor.

Even still, the dim bustle of village activity was a background noise he had to consciously dismiss in order to appreciate it fully, and a part of him envied Kagome and her dull human hearing. It was an envy which sharpened furiously as she shrilled in delight.

"Ooh! It’s a good one, all right!"

Withdrawing her swallowed arm, Kagome clasped a strange, oblong piece of fruit in her hand. It was unlike any Sesshoumaru had ever seen before. Cylindrical and yellow and subtly curved, it emitted a scent which he found particularly cloying, and vaguely resembled a root vegetable or a squash—

Or, he reflected snidely, a penis.

"What is it?" he asked her.

"It's called a 'banana'," Kagome replied, turning it over in her hands with a grin. "They're my absolute favorite fruit—although I rarely get to enjoy them these days."

Sesshoumaru arched a brow. "And why is that?"

The miko glowered. "Because some people around here think that they look like penises."

Sesshoumaru's face betrayed no reaction. Unlike 'some people', he had mastery over his words and expressions.

"It's so immature," Kagome continued to grouse, the overlarge fruit jutting out at an obscene tilt as she planted her hands on her hips. "Grown men, and they sit there snickering and making 'dick jokes' until they're rolling around in the dirt like a couple of pigs." She shook her head in disgust, before beaming over at him. "Anyway, it’s nice to be around a guy whose mind's not stuck in the gutter."

Wondering briefly what gutters had to do with anything, Sesshoumaru replied with a noncommittal, "Hn."

Satisfied, Kagome returned her attention to the fruit in her grasp. Rather intently, he watched as she weighed it in her palms. Her small, slender fingers couldn't quite manage to encircle its prodigious girth, as she smoothed her hands up and down and around it.

"Kami, this is a nice, big, thick one," she breathed. Sesshoumaru's eyes widened slightly as she brought the banana to her nose and sniffed, rubbing the length of it from cheek to cheek. "Mmm, smells so yummy..."

For the first time Sesshoumaru could recall, he felt a distinct pang of commiseration for his impetuous half-brother. Yet by brute force of will, he kept his tongue in check, and continued simply to stare.

Blushing, Kagome caught his eye. "I know I'm dragging this out a bit," she confessed. "It's just been so long since I've really gotten to savor one of these. In the past, when we were hunting for Jewel shards, the few times I brought bananas on our travels, I had to gobble them down so fast—it was always such a shame."

Catching himself on the verge of nodding in assent, Sesshoumaru closed his eyes briefly to regain his composure. Though he'd scarcely noticed the warmness of the hour before, he now felt distinctly overheated.

"This one really has a fine shape to it," Kagome observed with a murmur. Holding the banana aloft by its short, stubby stem, she ran her eyes slowly from the point of it to the base. "Not dead straight, but not too curved, either."

"Is it that important?" Sesshoumaru bit out.

As he cursed himself inwardly, the miko blinked. "Well, it's a matter of personal preference, I guess. But for me there’s definitely a sweet spot. I like it best with just a little bit of bend to it—too stick-straight and my arms get tired from having to hold it up higher, too bent and I'll have to keep rotating and readjusting my grip." She flashed him a quick smile. "Now I'm sounding like I have some sort of oral fixation, but I just love when guiding it in feels natural—when the whole thing just kind of glides right down my throat."

Sesshoumaru swallowed dryly, gritting his fangs. He was certain he could show her another angle she would most definitely like—it was pressing hot and hard against the underside of his armor.

Yet once again, he bit his tongue, abashed even at this inner lack of restraint. Kagome was no longer a girl, but she was still a miko—too naive and innocent to comprehend that she was inundating him with this deluge of innuendo.

Then, she swirled her fingertip so lightly and teasingly over the banana's tapered point that Sesshoumaru had to dig his claws into the earth for purchase.

"There's a technique for eating these tip-first," Kagome mused aloud, "but I've never really picked it up. I always just start in at the base."

Well, Sesshoumaru thought savagely, there was nothing wrong with that.

Kagome pressed the stem aside. With a light snapping sound, the fruit's thick yellow skin broke open, revealing the pale, cream-colored flesh within. As the miko licked her full lips in anticipation, Sesshoumaru struggled not to pant.

"Mmmm," she moaned as she took in the first inch or so, holding the end in her mouth for a good long moment before she popped it off with relish. Slowly, indulgently, she chewed, continuing to hum pleasurably in her throat. "Oh, gods..." she said on a muffled groan. "It really does taste as good as it looks."

As she went back in for more, advancing leisurely along the banana's thickening shaft, Sesshoumaru watched her glistening lips work over it in feverish captivation. He failed to remember the last time he'd felt this titillated. Had he ever? Distantly, he was ashamed of it—but he was far more aroused than ashamed.

By this point, her sounds of gustatory rapture had become almost orgasmic. Her long lashes fluttered above her flushed, distended cheeks, her eyes misted with sheer satiation.

Sesshoumaru mentally recited the long and tedious genealogical history of his family line he'd been forced to memorize as a child. He ran through katas in his mind's eye, performed complicated arithmetic and grammatical diagramming. But as she closed her lips voluptuously around that last tantalizing bit of flesh, it was only by picturing Jakken's pinched, repulsive little face that Sesshoumaru kept his self-control from capsizing in lustful abandon.

Swiping a bit of white residue from the corner of her mouth, Kagome sucked her thumb clean of it and sighed. "...It's always over way too fast."

Sesshoumaru couldn't disagree more. He felt perilously lightheaded, all of the blood in his body having seemingly drained to his groin. Nevertheless, he was proud of his restraint—

Miserable, yet proud.

"Hmm," Kagome said, her pretty eyes alight with thought as she glanced to her yellow pack again. "...I wonder if there's another one stuffed in there."

Releasing a growling breath of exasperation, Sesshoumaru let his head fall back against the tree trunk with a thud. Kagome looked to him in sudden, wide-eyed concern, taking in the sight of his sweat-slicked brow and the glassiness of his stare.

"Sesshoumaru...? Sesshoumaru, are you all right?"

...the end

[fromwinnipeg2everywhere]

Winnipeg is Good: Support Local Businesses!

My husband and I love to dine out and all of our favourite places are small, locally owned restaurants. I also enjoy posting pictures of food on Instagram, and though it may seem a tacky habit in the eyes of some people, for me it is my way of showing appreciation and support for the restaurant. Whenever I post something, I am hoping that it encourages other people to try that place or make them aware that it even exists in the first place!

The local restaurant industry is one of the hardest hit during the Covid-19 pandemic. Restaurants, with their razor-thin margins, depend on customers to stay afloat, and with everyone stuck at home, the sad reality is that there is a lot of laid-off restaurant staff, and local restaurant owners are having to find creative ways to keep their doors open. Instead of closing their doors, some restaurants have pivoted to delivery/pickup only services, some are selling pre-prepared meals to heat at home, and some like King’s Head Pub and Bodegoes have re-opened as a grocery-delivery service. My husband and I are making an effort to support the local restaurants by still ordering delivery/pickup with the hope that whatever little support we can give help them make it to other side of these crazy times. How else can you support restaurants during the pandemic? Follow them on Instagram, buy gift cards, order directly from them and do pickup if you can (food delivery services such as Skip and Doordash pretty much eats what little profit restaurants make in commissions), and tip generously!

Even before the pandemic, we made a conscious effort to support locally owned businesses and restaurants. Of course, not everything (or everyone) local is good (ahem, Nygard and Fun Mountain) so do your research, but I can say with certainty that everything good is local! There are many reasons to support local businesses. Many of our local businesses pay living wages. What does that mean? It means, yes, you will have to pay a little bit more for your coffee or your donut or your book, but that also means you are supporting a business that ensure their staff are paid fairly. Many of our local businesses and restaurants focus on sustainability – for example, they use environmentally friendly containers and they support local growers, farmers and suppliers (which means the ingredients and raw materials don’t have to travel far!). Supporting local means more of your dollars stay within the community – to the owners, the suppliers, the staff – local people who are very passionate about their craft and their business, and their profits are then reinvested to our community. Aside from the economic reasons, our local businesses are also very active in giving back to the community, for example, the first week when all the restaurants were forced to close their dining rooms to customers, many of them came together to donate their extra inventory to Chef Ben Kramer who then cooked all the food donations for local soup kitchens. Last, but not the least, these local businesses are what makes Winnipeg unique. Think of the last time you travelled somewhere? Where did you go to eat? Somewhere local, that you can only find in that place, I hope! Well, why wouldn’t you do the same at home?

So how do you know which businesses and restaurants to support? A lot of them have social media presence, so follow them on Instagram. They usually have stories that gives you a glimpse on how they run their business, for example, I saw a story where the owners visited a farm and showed us how it practiced ethical farming practices. I mean, I wish we could all be vegan or vegetarian, but the reality is the majority will not be, but that does not mean we have to support inhumane, factory farming methods. Instagram stories and posts will also have specials that you won’t normally find on the menu, so it’s a great way to try new things! I know that it is sometimes hard not to let the prices dictate where we decide to buy something, but if you can, think of the reasons why something is a little bit more expensive (fair wages, economies of scale – small businesses can’t compete with Bezos! -- quality of ingredients, keeping local dollars local) and make your decisions on value, not cost.

I have put together a list of our favourite local businesses and restaurants with the hope that it encourages you to support them. Not sure which ones are open now, but check out their Instagram pages for latest info.

Restaurants and their specialities (in no particular order)

1.     Merchant Kitchen – Asian Fusion. This is our go-to. You can’t go wrong with the Thai Fried Rice and Korean Fried Chicken.

2.     Yujiro/Saburo – ramen, premium sushi, donburi bowls

3.     Gaijin Izakayya - reasonably priced, good sushi

4.     Blufish – premium sushi

5.     Sushi Cushi – reasonably priced, good sushi

6.     Cho Ichi Ramen – I like their noodles, closest to Ichiran (Japanese ramen place) that I’ve tried

7.     Dwarf No Cachette – Japanese food that is not sushi – okonomiyaki, takoyaki, donburi bowls, Japanese curry

8.     Sabai Thai – Thai food

9.     Pho Hoang – Vietnamese food

10.  Kum Koon – lunch dimsum service is the best!

11.  Maque – Asian fusion, for a super fancy anniversary dinner (or for a regular Tuesday night dinner, whatever!)

12.  Myrna’s – Filipino breakfast, cash only!

13.  Kyu – ramen, rice bowls, heroshima sandwiches

14.  Mitzi’s – chicken fingers

15.  Passero – Italian. Another fancy anniversary dinner place. Make sure you make a reservation!

16.  Harth – Italian. The prosciutto di parma plate!

17.  Kevin’s Bistro – If you are a fancy mac & cheese fan

18.  Red Ember – Our favourite pizza place in Winnipeg

19.  Pizzeria Gusto/Gusto North – A close second

20.  Burrito del Rio – Hands down THE best burritos/tacos in town

21.  Hermano’s – South American Food

22.  La Fiesta – Salvadoran food.

23.  The Good Fight Taco – Good taco

24.  King and Bann – Fancy sandwiches. Best BLT.

25.  Clementine – Brunch. They don’t accept reservations so go early and/or prepare to line up

26.  Miss Browns – Brunch. The menu on William is more extensive compared to Hargrave Street Market.

27.  Pineridge Hollow – come for brunch, stay for the petting zoo!

28.  Forth Cafe – cocktails, coffee, light lunch – avocado toast is delish!

29.  Langside Grocery – breakeven scotch bottles every Sunday! Check insta for more details!

30.  Amsterdam Tea Room – cocktails, snacks

31.  Thom Bargen – coffee and pastries

32.  Fools and Horses – coffee, breakfast sandwiches, banana brulee french toast (Broadway location only), the Forks and Hargrave Street Market locations only sells coffee and pastries

33.  Deer & Almond – small plates, fancy dinner place

34.  Little Goat – mussel specials!

35.  One Great City – beer and yummy food

36.  Yellow Dog Tavern – beer and cheap eats!

37.  Nonsuch – beer and THE best burger in town

38.  Yard Burger – second best burger in town

39.  Punjab Sweet House – best samosas in town, and they’re like $8 for a dozen giant size samosas – best value in town!

40.  Famena’s  - best roti and stand up routine by the owners

41.  Tehran Cafe – Iranian food

42.  Jenna Rae Cakes – macarons and cupcakes

43.  Chaeban Ice Cream – best ice cream (also available at Sobey’s)

44.  Oh Doughnuts – go early, they sell out! Or order online the night before for a discount.

45.  Camille Bakery – closest to Dominique Ansel cronuts I’ve tasted

46.  The Common – Food hall

47.  Hargrave Street Market – Food hall

Other non-restaurant businesses

1.     Morden’s Chocolates – Russian mints!!!

2.     Fromagerie Bothwell – award winning cheese made in Manitoba!

3.     Banville and Jones – for all your wine needs

4.     DeLuca’s Wine – more wine!

5.     Torque Brewing – beer!

6.     Stone Angel Brewing – more beer!

7.     Little Brown Jug – and more beer!

8.     Kite and Kaboodle – Toys

9.     Toad Hall – Toys

10.  McNally Robinsons – books!

11.  Browluxe – eye brow pencil and cruelty free

12.  Coal and Canary – candles

13.  DeLuca’s – Grocery

14.  Piazza di Nardi – Grocery and bakery

15.  Hilary Druxman – jewelry

16.  EMK Clothing – clothing

17.  U.n.luggage – luggage store

18.  D’arcy’s ARC – pet shelter and pet supplies store

19.  Winnipeg Pet Rescue Shelter – pet shelter and pet supplies store

20.  Lavilash – eyelashes

21.  Brows by G – eyebrows

22. We Heart Winnipeg - hoodies!!

[ketoeasyrecipes]

banana bread recipes

Who else overstocked on bananas 🙋? If you have a few overripe bananas lying around, try out this delicious banana bread recipes rather than letting them go to waste!.🍌

banana bread recipe

Table Of Contents:

1. Banana Bread Cookies (gluten free, vegan, paleo)

These banana bread recipes are moist, naturally sweet, and only call for simple ingredients – yay!

banana bread recipe

These easy vegan and paleo banana bread cookies are a delicious and healthy treat the whole family will enjoy. Their banana bread flavor is to die for!

INGREDIENTS

1 1/2 cups almond flour

1/4 teaspoon baking soda

1/8 teaspoon sea salt

1/4 teaspoon cinnamon

1 tablespoon pure maple syrup

1 1/4 cup overly ripe mashed bananas (about 4 medium bananas)

Optional Add-ins

1 egg (makes the cookies fluffier and brings out the banana flavor - thanks reader Brandi!)

1/2 teaspoon vanilla extract

extra 1/4 teaspoon cinnamon

pinch ground cloves

1/2 cup chocolate chips

INSTRUCTIONS

Preheat the oven to 350℉ and line a baking sheet with parchment paper

Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well

Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)

Add the maple syrup

Mix until all the ingredients are evenly incorporated

Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet

Gently flatten the cookies with a fork or back of a spoon.

Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)

After the cookies come out of the oven, place them on a wire rack to cool

Let the cookies come to room temperature before eating

Store in an air tight container in the fridge for up to 5 days

Don’t forget to pin and save for later! 🙂

banana bread recipe

2. BEST EASY Banana Bread Recipe

Super moist, EASY, and delicious, this is the Best banana bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!

banana bread recipe

INGREDIENTS

 3-4 ripe bananas, mashed

 1/3 cup butter, melted

 3/4 cup granulated sugar

 1 egg, beaten

 1 teaspoon vanilla

 1 teaspoon baking soda

 1 teaspoon baking powder

 1/4 teaspoon cinnamon

 1/8 teaspoon salt

 1 1/2 cups all-purpose flour

 1 cup chopped walnuts, plus extra for topping if desired

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.

In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.

Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.

Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.

NOTES

If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively.

This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean.

Don’t forget to pin and save for later! 🙂

banana bread recipe

3. Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins taste like banana bread recipe in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble for the ultimate snack. All you need is one bowl and no mixer needed!

banana bread recipe

INGREDIENTS

banana bread muffins

2/3 cup granulated sugar

1/2 cup vegetable or canola oil

2 large eggs

2/3 cup mashed banana (about 2 small bananas)

1 teaspoon vanilla extract

1 2/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

cinnamon & sugar topping

3 tablespoons butter, melted

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

INSTRUCTIONS

Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.

In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined. 

Add in flour, baking soda, salt, and cinnamon and stir together until just combined.

Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.

Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).

Remove muffins from pan to a cooling rack. 

For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

NOTES

Feel free to also use a handheld blender or a stand mixer. I prefer to make these with just a wire whisk but a blender can be used just as well.

Readers have commented and said that they don't even do the cinnamon & sugar topping and the muffins are still delicious. Some have even reduced the sugar in the cinnamon & sugar topping.

Check the muffins to make sure that the center is still not wet looking. It needs to be cooked completely so that the muffins don't sink down in the middle. If you're worried, simply use a toothpick and make sure it comes out with moist/dry crumbs on it, NOT wet batter.

Don’t forget to pin and save for later! 🙂

banana bread recipe

4. Easy Moist & Delicious Banana Bread (3 Ingredients)

A quick & easy banana bread recipe made with just 3 ingredients: cake mix, bananas and eggs. Simple, moist and delicious! You can also optionally add in chocolate chips, walnuts, cinnamon, vanilla or anything else you'd like.

banana bread recipe

INGREDIENTS

1 box yellow cake mix

3 large ripe bananas (more if it's dry)

2 large eggs

1 handful chocolate chips (optional)

INSTRUCTIONS

Preheat oven to 350 degrees and line or spray 2 small bread loaf pans. 

In a large bowl, smash the bananas with a fork. 

Add the cake mix and eggs; mix well. 

Evenly distribute the cake batter into the prepared loaf pans. Top with chocolate chips, walnuts or anything else you'd like (optional).

Bake for 25-35 minutes, or until a toothpick comes out clean.

NOTES

Do not follow the cake instructions on the box. You only need the actual cake mix, bananas and eggs. 

Feel free to add in the mix-ins of your choice! Walnuts, pecans, cinnamon, vanilla, etc. 

Other flavors of cake mix work fabulously as well! Try this recipe with the spice cake, chocolate cake or butter pecan flavors.

You can also make the batter into muffins, just adjust the cook time. You could probably cut it in half. 

The batter doesn't quite fit into my loaf pans which is why I make 2 small loaves with this recipe. If you have a larger pan, you might be able to fit it into one. Keep in mind, it will probably need more cook time.

Don’t forget to pin and save for later! 🙂

banana bread recipe

5. Copycat Starbucks Banana Bread Recipe

For banana bread recipe you can totally omit the walnuts but they really do add so much flavor.  You can always substitute chocolate chips for the walnuts which would be delicious.

banana bread recipe

INGREDIENTS

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 egg

1⅛ cup sugar

½ cup vegetable or canola oil

2 tablespoons buttermilk or milk

½ teaspoon vanilla

3 bananas mashed very well

½ cup chopped walnuts (optional)

INSTRUCTIONS

Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside.

Mix egg, sugar and oil and stir until well combined

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.

Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

NOTES

the success of banana bread depends on bananas.  You really want super ripe or slightly brown bananas for the best flavor.

If your bananas are fresh you can place them in a brown paper bag closed tightly for a day or two to help them brown, keep them attached at the stem for faster ripening or if you need them brown right away, place them in a 300 degree oven for 30 minutes and then let cool for 30 minutes.  Be sure to place foil or parchment under the bananas before popping them in the oven as they may leak a tiny bit.

If you want an authentic Starbucks experience, add nuts to the dough and sprinkle on top as well.

Don’t forget to pin and save for later! 🙂

banana bread recipe

6. Super Moist Chocolate Chip Banana Bread

This is the BEST chocolate chip banana bread recipe. It’s incredibly moist, full of bananas, and loaded with chocolate chips.

banana bread recipe

INGREDIENTS

1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured

1/2 cup (100g) packed light brown sugar

1/2 cup (100g) granulated sugar

1/2 cup (110g) unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup (130g) 2% Greek yogurt (sour cream also works)

1 1/3 cups (180g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

INSTRUCTIONS

Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.

Add in your mashed bananas followed by the eggs, yogurt, and vanilla.

Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.

Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.

Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.

Now dig in! Make sure to leave a comment below to let me know how it went!

NOTES

GLUTEN FREE OPTION – Use my gluten free banana bread recipe and add chocolate chips!

Don’t forget to pin and save for later! 🙂

7. Super Moist Banana Bread Recipe

Super moist and easy to make banana bread recipe

banana bread recipe

INGREDIENTS

1½ cups of all purpose flour

2 eggs

3 ripe bananas

½ cup of melted butter

1 teaspoon of vanilla extract

½ cup of granulated sugar

1 teaspoon of baking powder

a pinch of salt

INSTRUCTIONS

In a mixing bowl, add the bananas and mash the bananas to a nice smooth consistency

Then add the melted butter, eggs and vanilla extract and mix well with the bananas

Now you want to add the dry ingredients to the mixing bowl which are the flour, sugar, baking powder and salt and mix well until all of the ingredients are well incorporated.

Pre-heat oven to 350 degrees, in the meantime add your mixture in a baking dish and then bake it for 1 hour. 

NOTES

Insert a toothpick or knife in the middle of the bread. If it comes out clean, it's ready!

Don’t forget to pin and save for later! 🙂

banana bread recipe

8. Coffee Cake Banana Bread

This classic banana bread recipe is topped with a sweet crumb topping making it a cross between a quick bread and coffee cake! Coffee Cake Banana Bread makes the sweetest treat (and best banana bread recipe), and it's such an easy banana bread recipe

banana bread recipe

INGREDIENTS

Bread

3-4 medium or large bananas

2 Tbsp brown sugar

1 1/2 tsp vanilla extract

3/4 tsp ground cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tbsp sour cream or Greek yogurt

Crumb Topping

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tbsp butter, cold

INSTRUCTIONS

Preheat the oven to 350. Grease two 8x4 pans.

In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.

In a large bowl, cream butter and sugar together until light and fluffy.

Add in eggs and beat until mixed.

To the wet ingredients, sift in flour, baking soda, and salt.

Stir until just combined. Add in sour cream and stir.

Pour in mashed bananas, and mix until combined.

Crumb Topping

Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.

Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.

Allow to cool for 10 minutes. Move to a wire cooling rack.

Slice and enjoy!

Don’t forget to pin and save for later! 🙂

banana bread recipe

9. Unbelievably Moist Banana Bread

This Banana Bread Recipe is such an easy and delicious breakfast or dessert! It is so moist that  will be the only recipe you will EVER use!

banana bread recipe

INGREDIENTS

2 cups sugar

1 cup soft margarine or butter, (two 1/2 cup sticks of butter)

5 eggs

2 cups flour

6 tbsp buttermilk, (reg milk will work too)

2 tsps baking soda

1-1/2 cups ripe bananas, about 4-5 small

1 cup nuts, chopped (optional)

INSTRUCTIONS

Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter)

Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. If using a bundt pan, bake for 50-60* minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F. (Note: It's okay to let the crust get very dark if cooked for longer, it is supposed to be and won't hinder the taste).

Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. 

Enjoy!

Don’t forget to pin and save for later! 🙂

banana bread recipe

10. Cream Cheese Banana Bread

So soft, this cream cheese banana bread recipe is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

banana bread recipe

INGREDIENTS

1/2 cup butter, softened

3/4 cup sugar

4 oz cream cheese, softened

2 eggs

1/2 cup milk

1 tsp vanilla

2 tsp baking powder

1/4 tsp salt

2 cups flour, divided

4 small ripe bananas (2-3 large)

INSTRUCTIONS

Cream together butter, sugar, and cream cheese.

Add eggs, milk, vanilla, baking powder, and salt, and mix until well combined.

Add in 1 and 1/2 cups of flour, and stir until well blended.

Mash your ripe bananas, then add them to the mixture with the remaining 1/2 cup of flour. Mix until well combined.

Butter 4 mini bread loaf pans. Sprinkle a little flour in each, and shake to spread the flour along the edges.

Use your 1 cup measuring cup to scoop the batter into your mini loaf pans.

Bake at 350°F for 35 minutes, or until a toothpick comes out clean in the center.

NOTES

If using one large or two medium loaf pans in place of mini muffin pans, start with 50 minutes baking time, and check every couple of minutes until done.

Don’t forget to pin and save for later! 🙂

banana bread recipe

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[countertopfreezer-blog]

Some yummy ice cream Manufacture

chest freezer The first action in the make associated with ice cream involves variety of components. The goods may be classified as dairy products and nondairy ingredients. The actual dairy items include fairly sweet cream, frozen cream, plastic-type material cream, unsalted butter, butteroil, whole milk, whole milk products powder, abridged whole dairy products and evaporated dairy. The particular nondairy items incorporate sweets (cane sugar, beet carbohydrates and corn sugar), stabilizers (gelatin or salt alginate), emulsifiers (glycerol monostearate), tastes (vanilla, chocolate, blood, blueberry, lemon, banana etc), colors (yellow, green, pinkish relying on the flavours), for ones debris, fruits and almonds (apple, plátano, mango, grape, almond, pistachio, cashew, pine etc. ).

chest freezer

The subsequent step is calculation the actual mix. Although knowledge regarding working out is required with regard to manufacturing some yummy ice cream with good quality that follows to the particular legal standards, it really is in fact easy to figure the combo by simple methods. Intended for E. g. To help make one particular litre ice lotion mix in which meets typically the legal requirements, the below elements are required.

Whole whole milk rapid 1 litre Read Milk products Powder - 80 grams Butter - hundred r Cane sugar instructions 208 g Gelatin -- 6 g Glycerol Pintarrajo Stearate - 6 gary the gadget guy Vanilla concentrate - Queen. S i9000

Making the mixture

Care needs to be exercised when selecting often the dairy while well as non whole milk ingredients as they identify the grade of the ultimate conclusion product i. age. glaciers cream. Take the milk products in the container and let it being heated. Any time the temperature involving dairy products is around 50°C, sturdy ingredients like skim dairy powder, butter (cut towards small pieces) and sugars are added slowly in an attempt to completely incorporate them from the hot milk. Gelatin as well as glycerol monosterate (GMS) are generally preferably mixed together and also heated separately in minimum amount quantity of water until finally their very own dissolution and additional in the hot milk. Typically the pasteurization of ice ointment mix involves home heating the idea to 68. 5°C regarding 30 min or maybe 80°C for 25 securities and exchange commission's.

Homogenization of ice cream combination can be an essential step throughout the making process. This is usually done in temperatures from 63-77°C in a very two stage homogenizer; the actual first level operating from 2500 psi and the particular second one with 700 psi. Homogenization works well for minimizing the size of typically the fat parcelle to only two microns as well as less. That helps in protecting against often the fat separation during growing older, imparts smoother texture in order to product, improves whipping potential, reduces ageing period along with reduces the quantity connected with stabilizer essential.

Cooling in addition to ageing from the ice product mix

Ice cream blend is cooled to 0-5°C immediately after homogenization as well as it is presented on this temperature for three to four hours in the maturing fish tanks. Ageing of the actual ice cream combine is actually not required when salt content alginate is used seeing that a stabilizer. Ageing enhances the body and also feel of the ice treatment, improves melting resistance along with increases maximum over operate.

Cold the mix

Soon after completing the aging procedure, the ice cream mixture is subjected to cold within a batch freezer or even steady ice cream refrigerator. Generally shades and dishes are included with the long-standing ice cream combination only before transferring the similar into the freezer or that they can be included instantly in to the deep freeze. From the freezing chamber, the particular ice lotion mix will be quickly freezing while currently being continuously distressed to combine air in a method to produce and command typically the formation of significant number of smaller snow crystals which will present smooth body and texture and consistancy, palatability and desired around run in the concluded final product. When the ice-cubes cream is iced to be able to the required consistency, it truly is transferred to the bundles associated with desired sizes in addition to quickly placed in frosty storage suites.

During often the cold storage method, very cold and hardening is usually done. The temperature regarding hardening is around -20°C. Often the softy ice cream is definitely usually sucked from the fridge at all-around -7°C. Mother nature of getting stuck is quite important in freezing course of action. It is always appealing to get cold the blend in a continuous freezer cooler rather than in group refrigerator as the past accomplishes the work within some sort of few seconds whereas the actual latter does it with five-ten min.

Overrun within doughnuts

Overrun, expressed because proportion, is generally outlined as the volume of your favourite flavoured ice cream obtained in excess involving the volume in the its polar environment cream mix. The surplus level is composed mostly of the air flow contained during the freezing practice. The over run caused by air provides proper human body, texture and palatability vital to a good quality merchandise. Too much as well as way too little quantity of atmosphere increase will affect the particular body, consistency and palatability. The softy ice ointment, ice cream packaged more than one item and retail packed goodies will have over work connected with 30-50%, 90-100% and also 70-80% respectively.

[missguomeiyun]

Blogmas wrap-up!

Merry Christmas, everyone!

At the beginning of blogmas 25 days ago, I stated that on D-day, I would share my top3 experiences with you guys, so here we are~ 

[in no particular order; just my top3 picks]

1. Iced honey Americano @ Cafe TASTE. https://missguomeiyun.tumblr.com/post/189838475461/in-korea-23-cafe-taste

Reason: really liked the chill atmosphere here, from their relaxing playlist to the modern interior to the special gesture of handing out a complimentary treat with every drink order. The drink was also eye-widening & memorable; the pairing of the honey/syrup went so well with the strong Americano.

2. Affogato @ Coffee HanYakBang. https://missguomeiyun.tumblr.com/post/189474957336/in-korea-4-coffee-hanyakbang

Reason: the entire visit was super interesting bcos the cafe resembled a 1930s movie set of some sort! Very vintage-themed, loved the traditional medicine shop-styled decor, & I highly appreciate the owner’s take on coffee & how he views it (like herbal medicine, coffee has a healing effect). The affogato was also yummy!

3. Iced (minus) Americano @ Coffee Finder. https://missguomeiyun.tumblr.com/post/189794740776/in-korea-21-coffee-finder

Reason: I am a huge fan of hidden gems! This house-turned cafe had a cute interior, where they knocked down the 1st floor ceiling (aka 2nd floor ground), thus creating a big hole in the middle of the cafe that spans the 2 levels. Very unique architectural style, where I felt I was like hanging out at home. Not to mention, good coffee!

Honorable mentions for various ‘categories’.

Best “new” coffee that I’ve never had before (2-way TIE!): injeolmi latte from Holly’s Coffee (blogmas #1 https://missguomeiyun.tumblr.com/post/189416814691/in-korea-1-hollys-coffee) & white peach latte from Hold Me Cafe in Jeonju (blogmas #8 https://missguomeiyun.tumblr.com/post/189554807956/in-korea-8-hold-me-cafe)

Best interior design: Dirty Trunk in Paju City (blogmas #7 https://missguomeiyun.tumblr.com/post/189537551521/in-korea-7-dirty-trunk)

A safe-choice suitable for all travelers (solo traveler, friends group, family with young children, love birds): The Yellow Cafe (blogmas #19 https://missguomeiyun.tumblr.com/post/189764212591/in-korea-19-yellow-cafe) This decision was actually not that hard to arrive at bcos 1. it’s a themed-cafe where the main character/”logo” is the Korea-famous banana milk. 2. it’s spacious with a merch section with things to look at, in addition to adequate seating space (plenty of room for strollers or wheelchairs). 3. Interesting menu with classic cafe drinks that are at ‘appropriate’ pricing.

The cafe that I wasn’t exactly disappointed with but .. . fell a bit short compared to everyone else: hot Americano @ Coffee Faktory (blogmas #3 https://missguomeiyun.tumblr.com/post/189455212501/in-korea-3-coffee-faktory). The Americano I had here didn’t suit my personal preference. I love a nice, bold, strong, & long-lasting Americano; however, the one here was very mild.

* * * * * *

In general, I had a lovely time in Korea, exploring diff types of cafes. It was a valuable & memorable learning experience as I got to witness & see their cafes & gain knowledge about their coffee culture. Several things that I found interesting as I became more familiar with the coffee scene (lol! I am sure I didn’t even scratch the surface, but these are just some things I realized/discovered).

- where is the washroom? Rent is VERY expensive in Korea, & you do not want to waste useable cafe space for either coffee-gear or customer seating. Many cafes do not have their own private washroom, but rather a communal washroom that’s shared with other businesses on the same floor or building complex. It’s like semi-private. The washroom could be on another floor in the same building, or across a courtyard, depending on where you are. .. which leads me to my next observation .. .

- leaving belongings behind?! Growing up in Edmonton, I learnt to never leave your stuff behind in a public setting. Edm isn’t that bad, but the idea of leaving stuff behind makes me nervous. Like how many of you have packed up your stuff in the library when you were in university to go grab a quick bite or coffee somewhere (when you’re alone)? In Korea, ppl just leave! They come back eventually, of course, but I have constantly seen my fellow cafe customers leave behind their wallet, phone, laptops/tablets, etc while they go to the washroom or out for a cigarette (both male & females). They’re so trusting!

- very technology-friendly. Wifi is like.. . everywhere. So are plug-ins. I find it really annoying here, where you gotta search & be in that ONE spot bcos there’s only THE one plug-in in the entire cafe. But in Korea, plug-ins are everywhere, & it’s great! Wifi is also public & free :D

- hate to leave things on a sad note, but. .. gotta do it! Are most cafes handicap-friendly? The answer is no. Now, I’m only talking about what I’ve personally seen & making a general statement from my observations. 1st, consider the general landscape of Korea: over 70% mountain, & secondly, “space” is expensive. For the types of cafes that I have gone to: less than half are handicap-friendly. It’s unfortunate but it’s true; steps at the entrance, no seating on main floor or inadequate space on the main floor without an elevator to get to another floor (if it exists), & close proximity of just.. . things! So like .. Coffee HanYakBang is nearly impossible; upper level of Dirty Trunk is no-no (no elevator; just that giant staircase); Coffee Lab (my ultimate go-to) has a washroom in the cafe but completely not handicap-friendly. So.. . *shrugs* that’s just how it is. A LOT of cafes but not everyone is able to enjoy them the same way, if at all.

- Why the coffee scene is so vibrant & ‘big’ in Korea? I get a sense that it’s just .. . a part of Koreans. It’s a lifestyle; cafes or coffee just seem like it’s the best & only option. There are so many cafes (with a high turn-over rate too!) but they’re never empty! Need a quick caffeine intake to keep you going? Coffee. Looking for a place to chill with a buddy? Cafe. Need some time to catch up on your own stuff (studying? reading newspaper?)? Cafe. The sole purpose of the experience - of being in a diff setting for an enjoyable cup of coffee (cafe A is very diff than cafe B, which is diff than cafe C, etc). For me, personally, I like to explore but I also like to keep it cool with favourites, so I belong to this last group.

What do you think? Of my blogmas? Of coffee in your ‘hood? Do you even drink coffee? Why are ‘cafes’ an appealing place / not an appealing place? Does the smell of coffee bother you or is it like the best scent ever? Which was your fav post in this blogmas 2019 series?

[consulting-celiac-in-the-tardis]

7+ Delicious Ways to Eat More Veggies with Every Meal

New blog post!

This post is generously sponsored by Spinato's. 

When I was diagnosed with celiac disease, more changes happened to my diet than just going gluten free. Slowly but surely, my new dietary restrictions inspired me to experiment with more naturally gluten-free foods...which includes plenty of delicious vegetables. Before I knew it, I'd gone from a meat-and-potatoes kinda girl to a veggie addict! As a result, I can now honestly say that I enjoy eating vegetables and crave several servings of them every day. But I don't just eat raw broccoli and carrots! Instead, in the six years since my celiac diagnosis, I've found creative and yummy ways to incorporate more vegetables into my meals...and with help from Spinato's (home to some seriously ammmmazing certified gluten free broccoli crust pizza!), I'm sharing my top veggie hacks today! Because while I truly believe that everyone thrives on different foods and that "healthy eating" looks different for each person, I don't think most people can go wrong with adding a few more vegetables to their daily eats.

So whether you're looking for sneaky ways to up your kid's veggie intake this coming school season or you just want more creative ideas for delicious gluten free meals, keep reading to learn about 7+ easy and delicious ways you can eat more vegetables with every meal of the day!

Breakfast: 

When I was in high school, some of my typical breakfasts were cinnamon raisin bagels slathered in peanut butter or a protein bar eaten in the car on the ride to school. And while those certainly aren't bad options, my breakfasts nowadays are a lot more veggie-heavy. But you might not even realize that upon first glance! Because here's the thing: I'm not a savory breakfast kinda gal. When I wake up, I want something sweet...but that doesn't have to keep me from getting in some veggies and greens. And if you follow me on Instagram, you can probably guess one of my favorite ways to eat more vegetables with breakfast: smoothie bowls!

Veggie Hack #1: Get Sneaky with Smoothie Bowls

In fact, one of the best things about smoothies is that, depending on the ingredients and ratios you use, you can pack them full with vegetables and just taste the sweetness of banana or whatever fruits you included as well. Some of my favorite vegetables to include in smoothie bowls are:

Zucchini and squash, steamed and frozen ahead of time to help with digestion. These are my go-to veggies to use if you want a tummy-friendly smoothie that is super thick and creamy but lower in sugar thanks to these additions. And I promise - you don't taste the zucchini or yellow squash at all, especially when paired with flavorful ingredients like berries or cacao powder. 

Cauliflower, steamed and frozen. If your stomach can handle cauliflower in larger quantities, this is one Instagram trend you'll fall in love with.

Leafy greens, like spinach (which has a very mild flavor) or iceberg, kale, etc. if you don't mind tasting those greens more obviously.

Veggie Hack #2: Add Zucchini to Oats or Porridge

If you wake up craving a warm breakfast but still want something sweet and secretly full of veggies, zoats (also known as "zucchini oats") are another delicious option! I have made my zoats with zucchini and yellow squash, just grated and squeezed to remove the extra moisture. As I've shared in recipes like this one, you can also use alternative porridge grains like quinoa flakes, buckwheat flakes, or chia seeds if you can't tolerate gluten free oats. You can enjoy your zoats cold (and soaked overnight instead of being cooked) or warm, but if you're trying to hide the texture of zucchini, cooked is the better option. I often prep and soak my zoats the night before and then just warm them up in the microwave until everything is soft and gooey that morning!

Snacks

My snacks have also changed since I've started to enjoy eating more vegetables. While I still love my protein bars, I often end up having something homemade or fresh instead...and many of my favorite snacks - as you can guess from the topic of this post! - involve some raw or cooked vegetables. 

Veggie Hack #5: Top Rice Cakes with Guac and Veggies

This tip is as simple as the name suggests. I know a lot of people enjoy rice cakes with peanut butter and jelly or other sweet toppings, but I'm also a big fan of putting on a layer of guac, avocado, hummus or pesto and adding some spinach, carrots, cucumbers or whatever other veggies I have on hand. If you love a crunchy snack, there's nothing better than this!

Veggie Hack #3: Dress Up Veggies with Homemade Dip

Now, I know I said that I didn't just eat raw broccoli and carrots (and these days, I rarely do at all!). However, when I do have a hankering for raw vegetables - especially during hot days when I don't want to turn on the oven to cook something - whipping up a quick homemade pesto or dip can make veggies a lot more of an interesting snack! Feel free to use whatever pesto recipe you enjoy, but my go-to lately has involved a mix of several handfuls of spinach, a few tablespoons of hemp seeds, a squeeze of lemon, heavy sprinkles of oregano and thyme, and enough chicken or vegetable stock (for extra flavor!) to get the pesto to mix in my mini blender.

If raw veggies aren't your thang, you can also roast some and keep them in the fridge for snacking and lunch and dinners (which we'll get to shortly!). One of my favorite pairings with pesto is roasted sweet potato rounds. Just cut a sweet potato up into small coins, place them on a lined baking tray (no oil required) and cook at 425 for 25-30 minutes or until caramelized and soft.

Veggie Hack #4: Replace Oil and Sugar with Veggies in Homemade Granola

If you've checked out my gluten free granola recipes before, you already know that I rarely ever bake mine with oil or refined sugars. Instead, I get all the clumps and sweetness from pureed fruits and grated zucchini and squash. I know it might sound a bit crazy at first, but you don't taste the vegetables at all and they help make the granola extra clustery and chewy. Plus, if you make granola with turmeric, yellow squash and banana, it'll be hard for anyone to notice the squash in the mix!

Lunch and Dinner

Now, the grand finale - how to add more vegetables into your lunches and dinners! 

Veggie Hack #6: Cook and Freeze Certain Vegetables and Homemade Fries Ahead of Time

As I already mentioned in the snacks section, roasting vegetables ahead of time so that they're ready when you want to eat is a serious game-changer. I'd also encourage you to experiment with different spices (I'm partial to thyme and oregano) and methods of cooking (for example, baking at a super high temperature for a bit of burnt edges on your broccoli or covering your tray of veggies with tin foil so that they actually steam in the oven) to see what ways taste best to you.

Another trick I've learned over my six years of veggie-loving: certain vegetables can handle being frozen and reheated later on for an extra easy serving of vegetables. For example, I often cook an entire spaghetti squash and freeze one half so that I can take out the frozen spaghetti squash the night before, stick in the oven to reheat for a few minutes, and dive in extra quickly later on. And if you love fries but haven't ever made your own, now is the time! There are tons of easy recipes out there, and I've had success cooking big batches of fries, letting them cool, and then freezing them in sealed bags. When I want fries later, I just throw a handful of frozen fries in the oven on high for a few minutes, and wala! Quicker than fast food!

Veggie Hack #7: Take Advantage of Delicious, Secretly Veggie-Packed Alternatives to Your Favorite Foods

And now for one of my favorite vegetables hack lately. I already mentioned that this post is in partnership with Spinato's...and if you're trying to eat more vegetables this year, Spinato's certified gluten-free broccoli crust pizza is about to become your new BFF!

I knew I was in for a treat as soon as I got my first boxes of Spinato's; even without opening the box or cooking the pizzas, the scent of tomato sauce and spices got my mouth watering. Spinato's 10-inch broccoli crust pizza comes in four different flavors: Margherita; Aged Asiago, Romano & Mozzarella; Mediterranean Supreme; and Primavera. Besides being certified gluten free (something I LOVE seeing in foods I eat regularly!), Spinato's pizzas are free of MSG and trans fat, and packed with high-quality ingredients like hormone-free chicken sausage and vine-ripened tomatoes from local farms. One of the coolest parts? The Spinato family has been experimenting with pizza recipes and unique topping combos since 1974, so these pizzas are part of a delicious family legacy. As for my personal experience with these pizzas...first off, I loved how quickly you can cook them! Depending on what appliance you use, you can have your frozen pizza hot and ready in just 8 minutes. My pizza only took around 14 minutes in my oven, which makes Spinato's the perfect secret weapon to keep in my freezer for crazy busy school days this coming semester. And I definitely want to try grilling these pizzas one day, as the box suggests!

And now we get to the most important part: the taste. For the particular dinner in these photographs, I went with Spinato's Primavera pizza, which features zucchini, red onion, mushroom and red pepper. I added a lil' bit of greens and avocado (since those are my go-to pizza toppings!), and enjoyed evvery bite. I loved that the sauce, cheese and toppings were evenly dispersed throughout the whole pizza, and that the soft crust was balanced out by crunchy and chewy vegetables. I also enjoyed that the crust looked "normal" despite its broccoli base. If you served this to me without the box, I wouldn't have guessed the crust is packed with vegetables! My cooked pizza crust did come out of the oven feeling pretty soft and some of the pizza slices were messy to hold - especially since Spinato's pizza crust is pretty thin (just how I, personally, like it). However, once the pizza cooled some, the crust got a lot sturdier and had deliciously crunchy edges with a soft, chewy middle. And at the end of the day, I don't mind a bit of a messy dinner as long as it tastes finger-lickin' good...and Spinato's pizza definitely does.

If you want to try out Spinato's for yourself, Spinato's frozen broccoli crust pizzas are now available in over 1,500 stores all over the US. For help finding Spinato's broccoli crust pizza in your area, check out Spinato's handy dandy product locator here! Before I was diagnosed with celiac disease, I would've never imagined waking up and looking forward to eating zucchini and green beans and all sorts of other delicious veggies. But the more I've experimented with new, delicious ways to enjoy vegetables, the more I've craved them...and I hope the same can be said of anyone who tries any of the vegetable hacks I've shared in this blog post! And if you need a tasty and easy place to start eating more vegetables ASAP...as I mentioned earlier, Spinato's certified gluten free broccoli crust pizza can be ready in 15 minutes or less. ;) *I received free samples and monetary compensation in exchange for spreading the word about Spinato's broccoli crust pizza. However, I only partner with brands and products that I personally belive in, and all photographs, opinions and thoughts are my own. Thank you for supporting what supports Casey the College Celiac!* Which flavor of Spinato's pizza would you want to try first? Margherita; Aged Asiago, Romano & Mozzarella; Mediterranean Supreme; or Primavera? Tell me in the comments!

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[hqdfume]

Review of HQD Cuvie Air Flavors

Looking for cuvie air review ? HQD cuvie air is one of the best disposable vape pods in the market. Here is intense review of the top Cuvie air flavors.

Banana Ice

The Banana Ice HQD Cuvie Air is a 4000 Hits disposable vape pen with a yellow and cool banana taste. A 50mg (5%) Salt-Nicotine is also blended with the flavor to give you the rush you desire and like. From your first puff you will love this bananas flavor that is great for any hot day.

Black Ice

The Black Ice HQD Cuvie Air is a 4000 Hits disposable vape pen with a icy blueberry punch in every puff. This is the ideal vape for someone who enjoys a nice blend of berries and a cool icy touch with every exhale. This product includes up tp 4k enjoyable hits of salt-nic .

Blue Razz – HQD Cuvie Air

The Blue Razz HQD Cuvie Air is a 4000 Hits disposable vape pen with a blueberry packed flavor that will not disappoint. The perfect flavor for a nice day out, you can take this vape anywhere anytime. This HQD product come with powerful puffs of 4000.

Blueberry Lemonade – HQD Cuvie Air

The Blueberry Lemonade HQD Cuvie Air is a 4000 Hits disposable vape pen with fresh blueberries a tasty twist of lemons. Awesome for a nice sunny day out this flavor will gives you that taste of blueberry lemonade you desire. Always delivering consistent yummy hits.

Cola Gummies – HQD Cuvie Air

The Cola Gummies HQD Cuvie Air is a 4000 Hits disposable vape pen with a unique taste of soda cola with a mix of gummy candy. This HQD product will for sure give you that sugar rush that will get you through the whole day. Delicious in flavor with all puffs guaranteed.

Cotton Candy – HQD Cuvie Air

The Cotton Candy HQD Cuvie Air is a 4000 Hits disposable vape pen with a awesome taste of cotton candy that’s delicious in every puff you take. The sugary taste of candy will have you amazed at the smooth hit this vape has. This product will have you fall in love every inhale.

Frozen Choco – HQD Cuvie Air

The Frozen Choco HQD Cuvie Air is a 4000 Hits disposable vape pen with a unique flavor of chocolate that has a hint of a icy breeze to the throat. Both cooling and delightful this is the perfect option for chocolate lovers. Yummy and tasty in every 4000 puff you take.

Grapey – HQD Cuvie Air

The Grapey HQD Cuvie Air is a 4000 Hits disposable vape pen with a great amount of grape flavor packed in every puff. This vape will have you imagining eating grapes by the bunch with every hit you take. Always giving you that consistent grapey flavor you will fall in love.

Honeycrisp Apple – HQD Cuvie Air

The Honeycrisp Apple HQD Cuvie Air is a 4000 Hits disposable vape pen with a juicy kick of apple in every puff. The crispy apple taste will have you amazed with the flavor you get from this disposable. Consistent taste in every inhale you take.

Kiwi Lemonade – HQD Cuvie Air

The Kiwi Lemonade HQD Cuvie Air is a 4000 Hits disposable vape pen with a fruity mix of fresh kiwis and juicy lemons. This e-juice infused vape comes with consistent flavors in every puff you take. The best choice for vapers who enjoy smooth hit of citrus fruits.

Lush Ice – HQD Cuvie Air

The Lush Ice HQD Cuvie Air is a 4000 Hits disposable vape pen with a icy touch to the throat in every inhale. The best fusion of watermelon mixed with the refreshing cool breeze to satisfy every puff. Pure enjoyment guaranteed in every exhale.

lychee ice – HQD Cuvie Air

The Lychee Ice HQD Cuvie Air is a 4000 Hits disposable vape pen with a cool slight touch of ice and a light taste of lychee. The perfect vape for someone who enjoys icy but not too much sweetness from the lychee in every puff. You will be sure to enjoy this delicious unique HQD flavor.

Mint Chip – HQD Cuvie Air

The Mint Chip HQD Cuvie Air is a 4000 Hits disposable vape pen with a delicious e-juice pod that comes with flavors of mint and chocolate. Identical flavor to mint chocolate chip ice-cream this vape will feel like ice cream melting on your tongue in every puff. Pure satisfaction in all 4000 exhales.

Peach Ice – HQD Cuvie Air

The Peach Ice HQD Cuvie Air is a 4000 Hits disposable vape pen with an amazing juicy taste of peaches that gives you the icy cool breeze to the throat desired . This is the best product to take anywhere anytime easy and compact. Vapers who like fruity flavors are always satisfied with this disposable.

Pineapple Ice – HQD Cuvie Air

The Pineapple Ice HQD Cuvie Air is a 4000 Hits disposable vape pen with a fresh taste of pineapples and a smooth icy breeze. The best option for vapers who like a cooling fruity flavor in every puff. This disposable is super yummy and packed in flavor.

RAINBOW – HQD Cuvie Air

The Rainbow HQD Cuvie Air is a 4000 Hits disposable vape pen with a mix of rainbow flavors that will have your mouth packed in a fruity explosion. The perfect HQD product for vapers who enjoy that candy taste. The most fantastic flavor created will have you in love after your first puff.

RUSSIAN CREAM – HQD Cuvie Air

The Russian Cream HQD Cuvie Air is a 4000 Hits disposable vape pen with a classic flavor of Russian Cream. This is the perfect option for smokers who like that harsh taste but smooth hit. Pure puffs of consistent flavor in every 4000 included.

Sky Mint – HQD Cuvie Air

The Sky Mint HQD Cuvie Air is a 4000 Hits disposable vape pen with a fantastic flavorful mint hit in every puff. The cool refreshing taste of mint will chill you with a nice icy effect. The perfect disposable for someone to take on the go anywhere anytime.

Strawberry Coconut – HQD Cuvie Air

The Strawberry Coconut HQD Cuvie Air is a 4000 Hits disposable vape pen with an out-of-this-world flavor with a mixed fusion of juicy strawberries and fresh coconuts. The perfect flavor for a nice day out in the sun. This disposable will leave you satisfied with every puff you take.

Strawberry Mango – HQD Cuvie Air

The Strawberry Mango HQD Cuvie Air is a 4000 Hits disposable vape pen with a tangy mix of juicy strawberries and fresh mango all in one e-juice pod. The perfect flavor for that juicy fruity taste in every puff. Packed in amazing flavor this disposable will last you for 4000 exhales.

Strawberry Watermelon – HQD Cuvie Air

The Strawberry Watermelon HQD Cuvie Air is a 4000 Hits disposable vape pen with a delicious juicy taste in every puff you take. Enjoy the amazing fusion of strawberries and watermelon in just one e-juice pod. Pure satisfaction in every exhales this will be your new favorite HQD product.

[suckitsurveys]

Y

List three things you did yesterday. Went to tot circle with my niece, went to my other niece’s soccer game, had dinner with my family. Were you ever into yo-yos when you were younger? Not super into them, but I like them. Do you find yams yummy? I’d have to try them again. List five things you like that are yellow. Bananas, stars, cheese, pineapple, sunflowers

Have you ever been to youth group? Sorta.

What is the last thing you made out of yarn? A scarf a long ass time ago. Do you say “y'all”? Yeah, sometimes. List ten foods you find yummy. Sushi, crab legs, potatoes in any form, tacos, really crispy chicken wings/tenders/nuggets, grilled veggies, chips with guac and/or salsa, spaghetti with pesto or my dad’s homemade red sauce, pad thai/pad see ew, a perfectly cooked steak or burger. Oh and most desserts lol. List ten food you find yucky. Cheetos, water chestnuts, capers, meat on bones, onions and pepper on pizza (i love onions and peppers in general but for some reason can’t stand when they are on pizza), macaroons, ricotta cheese, grapefruit, raspberries, blackberries.  Does your name end in “y”? Nope. Which girl’s name do you like better: Yvonne, Yolanda, Yasmina, or Yasmin? Yasmin. Have you ever met anyone named Yvonne? Yes. Have you ever met anyone named Yasmin? Yes. For some reason she went by Yari though. Name a song with the word “yellow” in the title. Yellow Flicker Beat by Lorde. List five things people yell. I mean, anyone can yell anything really. Do you know how to yodel? Nope. Do you own a private yacht? No, but that would be nice. Have you ever been on a yacht? I don’t know if the boat I was on for our senior class day trip was classified as one or not. Did you hear laurel or yanny? I cannot remember. I think I heard both at one point. Do you feel young? Sometimes. List five ways in which you are still youthful. My humor, my style, my ability to have fun, always wanting to be surrounded by cute things, my taste in some tv/movies/music. List five ways in which you don’t feel youthful. Work, car trouble, always tired,  my body hurts always all the time forever, money things. Would you buy a yacht if you had the money to? Nah. Do you actually know what the word “yuletide” means? I’m not sure I know the exact definition but I know it’s Christmas related. Do you like yin-yang signs? Sure. Do you own anything with a yin-yang sign on it? I have a pair of earrings that were my mother’s. Do you believe that life has an equal balance of both good and bad? Eh. List five words that describe your yard. flowery, private, cool, chill, comfy. Do you know what a Yooper is? Nope. When was the last time you yawned? I am always yawning. Have you ever been to Yipsilanti? No. Have you ever been to Yellowstone National Park? No. Do you like the name Skye? No.

Do you like the name Skylar? No. How many people can you think of that are named Skylar? I don’t know anyone named Skylar. Do you like the name Brynn? I do. Have you ever gone to a school that had yellow as one of its school colors? Yes, both grade school and high school. Do you like yogurt? I do. Have you ever tried yoga? Yes. ^If yes, do you like yoga? I wish I was more flexible. List five things you think of when you hear the word “yack.” Yaks and Nickelodeon lol. Do you like to wear yoga pants? Leggings. List ten words that rhyme with “your.” Poor, whore, lore, bore, pore, core, more, tore, floor, soar. Which year of your life has been the best so far? Who’s to say