Back to normal after Florida, and that means a fresh focus on cooking after the holidays and hustle and bustle that marked the start of 2016 for me. This WIAW is all about what I’ve been doing in the kitchen. Starting with breakfast, which included some homemade Grain Free Banana Bread Blondies, stuffed into the remainder of a jar of crunchy peanut butter and taken to work as a sweet treat to start the day. I ate an apple to follow all that peanut buttery banana goodness, and had some decaf coffee alongside.
Tis’ the season for bananas. At least it is in my book, because with summer long past and fresh berries and melon a distant, mouthwatering memory, apples and bananas become my go-to fruits. I eat a lot of apples whole or sliced with some peanut butter. Bananas, on the other hand, I’m not a huge fan of plain, and I tend to eat them alone only after a race when they’re the only gluten and nut-free snack available! So how do I incorporate them? Well, I take those bananas and put them into bread or brownies. And sometimes, while I’m whipping up such treats, I accidentally create a new one, like these grain free Banana Bread Blondies.