My book is starting to make its way into the hands of some of my family and friends. It’s pretty surreal to see the photos and sweet mentions on instagram, twitter, and Facebook.

My brother posted these photos of everyone in his family reading the book. I love this :)

One Simple Change collage

I’m so grateful for all of the support. SO grateful.

I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

I am really particular about my bananas. I love snacking on ones that are just on the verge of ripeness, but once they hit that ripe to slightly overripe phase? Blech: they kind of gross me out. So most of the bananas I buy end up being frozen to put into smoothies, or I let them blacken. Then I make banana bread or muffins.

Vegan Banana Muffins | Healthy Green Kitchen

I have been eyeing a recipe for Coconut Cocoa Banana Muffins over on the lovely blog Food Loves Writing for a while now. Yesterday I was going to make those muffins but then I realized I was out of eggs (yes, even those of us with chickens find ourselves without eggs sometimes!). So I decided to change up the muffins a bit and make them vegan, and to leave out the cocoa and coconut since my family really prefers simple to embellished when it comes to baked goods.

Vegan Banana Muffins | Healthy Green Kitchen

These vegan banana muffins really are exceedingly simple to make, and they are delicious! They have wonderful banana flavor and a dense texture I really like. I used Florida Crystals Demerara Cane Sugar to sweeten them, but you can use any type of granulated sugar, including organic cane sugar or coconut sugar, in yours. I tossed bittersweet, fair-trade chocolate chips into 1/3 of the batter, but accept my apologies for not measuring exactly how much I used (I am a terrible food blogger sometimes!) If you prefer to make these with an egg and butter, they won’t be vegan (but they will be yummy). We’ve been enjoying them with a smear of organic peanut butter on top.

Vegan Banana Muffins | Healthy Green Kitchen

Be sure to check out all of Shanna’s recipes. I frequently drool over her food and her writing! Speaking of her writing, she wrote one of the most beautiful ebooks I have read: it’s called Written Together: A Story of Beginnings, in the Kitchen and Beyond. I read it a few months ago and absolutely loved it…you will love it, too!
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This is a high protein (14 grams for the eggs plus 10 grams for the ricotta = 24 grams), very tasty egg dish. It was inspired by a recipe in Nigel Slater’s new book Notes from the Larder: A Kitchen Diary with Recipes (I could spend hours at a time reading this book by the way…it’s fabulous). This is an incredibly simple recipe: just whisk 2 eggs with 1/2 cup ricotta (store-bought or make your own and cook in a pan with a little butter until the eggs are as set as you like. I added a handful of baby spinach and a little fresh thyme while the eggs were cooking, too…very yummy with a little homemade hot sauce on top.

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Disclosure: This post is sponsored by Albion Fit. The opinions expressed herein are 100% mine.

I spend a good deal of time in exercise clothes. I am a big fan of being comfortable…what can I say? So when Albion Fit contacted me about reviewing one of their items and hosting a giveaway, I did not hesitate to say “yes”.

Albion Fit is a family-owned apparel company located in Utah. They sent me their Signature Hoodie (pictured below, but mine is blue) and I’ve been wearing it all the time: it’s super soft, very comfortable, and really pretty, don’t you think? All of their clothing is beautiful (and you can learn more about the company, including their commitment to green manufacturing here).

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This giveaway is for a $100 gift card to Albion Fit that you can put toward your own hoodie. Or swimsuit. Or yoga top or pants. If you work out (or just like to dress comfortably, like me!), you are sure to find something you love from Albion Fit (or you can use the gift card to buy something for someone you love!).

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The giveaway will end on Tuesday, November 26th, 2013 at midnight EST: please enter via the Rafflecopter widget below. The mandatory entry requires you to visit Albion Fit and then leave me a comment telling me which item(s) is/are your favorites. You can gain additional entries by 1. pinning something from Albion to one of your Pinterest boards and leaving the link in a comment and 2. following @albionfit on twitter and tweeting about this giveaway. To be eligible to win, you must live in the USA, and you may not have won an Albion Fit giveaway within the past six months.

Albion Fit is also giving my readers a special discount code! Use the code “healthygreen20″ for $20 off any www.albionfit.com purchase of $100 or more. This code expires on 11/22/13 at midnight EST.

a Rafflecopter giveaway

Good luck!

I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

Marshmallows are so much fun to make (and eat)…with the holidays coming up, it’s the perfect time to have homemade marshmallows around! You can use them in lots of different ways: bake them into the top of Thanksgiving sweet potatoes, melt them in homemade s’mores, float them in hot chocolate. Or just eat them plain ;)

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This recipe comes from The Lee Bros. Charleston Kitchen, a beautiful, relatively new book. The super nice people from Clarkson Potter sent me a review copy a few months ago. I have a couple of the Lee Bros. cookbooks and I really love them all!

To make homemade marshmallows, you will need a candy thermometer. I have
this one and it works great. If you are on the fence about whether you need one of these or not, I say go for it! If you ever want to make any kind of homemade candy (I give away small packages of homemade candy to friends and family during the holiday season), it’s such a useful thing to have.

I made these marshmallows with Knox brand gelatin that you buy from the grocery store. An alternative is to use grass-fed gelatin. I haven’t tried this yet, but I plan to soon.

This recipe calls for sorghum syrup, a traditional Southern sweetener. I used cane syrup instead: Lyles Golden Syrup is really lovely. Or, you can make these with light corn syrup: I’d seek out an organic brand like this one in order to avoid GMOs. (Note that corn syrup is not the same thing as high fructose corn syrup. Using the former in a recipe now and then is not going to harm you, but I do recommend avoiding things like commercial sodas that contain the latter.)

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