It feels like an absolute age since I’ve done one of these roundups, but I think I’ve actually only missed one… maybe two? Anyway, I remembered this month, hurrah! Now you can see everything that happened here on the blog in one easy spot.
Peanut butter banana bread: possibly four of my favourite words. How to level up those four words? Chocolate chip peanut butter banana bread. Oh yes. This stuff? It’s addictive as an after dinner treat, as an elevensies pick-me-up, as a cheeky not-very-healthy breakfast to eat on your way out the door.
I was looking back over the recent recipes I’ve shared with you guys, and I realised that aside from one soup, I’ve been on a baking marathon. I don’t only eat sweet treats and oatmeal, I swear. Although granted, oatmeal is a big part of my diet and almost a daily occurrence, so is a lot of other, more savoury, food. One of my recent weekend lunchtime treats? A quick bowl of hummus pasta.
Mango, in November? I know what you’re thinking – I’ve gone crazy. Or clearly moved to some hot, exotic country and not mentioned it. Nope – neither. I have, however, discovered canned mango pulp from my supermarket. Enter: mango curry (thank you Vegan Richa), mango oatmeal, mango pancakes, and healthy mango muffins. All. Year. Round.
Sunday day, pancake day. Or: do as I do and make a big batch of these pancakes, and then every day is pancake day! When I’m not experimenting with making dessert-flavoured pancakes (like these carrot cake ones) I actually just like to make plain protein pancakes. Why protein pancakes? Because if I add some extra nutrients I feel I can use that as an excuse to have them with for five days straight.
As I mentioned in my last post: autumn is undoubtedly here. I’ve even gone out and bought a thicker coat – something I managed to avoid doing for all of the cold months last year. Another clue to the turning seasons: my posts. Last week, a soup, this week, cinnamon-scented, slightly ginger-spiced vegan granola. Yep: my autumn spiced granola is here.
These hot chocolate marshmallow cookies are the perfect cookie to enjoy on a cold, winter evening – and even better dunked into a steaming hot mug of… well, anything. My favourite is a homemade mocha or just a hot chocolate. The melted marshmallows make a divine combination.
Well, I don’t know about where you live but up in Manchester, autumn has arrived with force! It came as a bit of a shock this past week, especially since I ended up in Prague on my birthday where it was 20°C and sunny, then returned to catch the edge of a hurricane. The sudden onset of wind and rain means I’m wanting hot lunches again, after a summer of salads and a few sneaky peanut butter and Marmite sandwiches. And what’s better than a delicious, flavourful turmeric, carrot and lentil soup?
I have a sneaky confession: I really like this kind of treat. The fact that they require NO BAKING (just a little melting) and they aren’t that hard to clean up after doesn’t hurt either, let’s face it. But in all seriousness, these little (or not that little – it’s up to you when you slice them) marshmallow treats are like little bites of childhood for me.