It’s a rainy week here. The good news is that Texas is relatively cool. The bad news is that thunderstorms are supposed to continue through the weekend, and I am terrified about cycling in the rain at the triathlon. Let’s hope it stops by then!
Fun: Over the weekend, a Chinese friend asked if I would help her learn how to bake bread and muffins. We had a blast kneading the dough for french bread and mashing bananas for muffins.
It’s super easy and delicious! We spread the rolled dough with mustard, add sauteed broccoli, onion and peppers, top it with mozzerella or feta cheese, and pinch edges together to make a roll. Bake at 350 for 15-20 minutes until dough is done, and serve topped with tomato sauce.
And my favorite dessert lately has been a variety of cookie dough puddings.
I’ve been experimenting with both chickpeas and tofu as a base, and I prefer the chickpeas. The basic ingredients are the same as the Garbanzo Bean Brownies.
Cookie dough pudding (print)
- 1 can garbanzo beans (white beans make a smoother “pudding”)
- 1/4 c. sugar
- 1/4 c. almond or dairy milk
- 2 Tbsp maple syrup
- 2 Tbsp nut butter
- 1 Tbsp cocoa powder or 1/2 scoop chocolate protein powder
- 1 tsp vanilla
- 1/2 ripe banana (optional)
- 1/2 c. dark chocolate chips
Blend everything together in a food processor.
If you prefer a tofu base, Gina has a good peanut butter cookie dough recipe.
Fitness: I’m tapering this week, but did get in a 1600m swim in the rain this morning. My shin is feeling much better with my Tommie Copper calf sleeves (thanks to Ali’s giveaway that I won a few months ago!)