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Banana Breakfast Dip

Posted Jan 15 2013 9:07pm

This post was *supposed* to be published yesterday but wasn’t because I had the strangest day ever.  At around 11:30 am I was hit by this wall of exhaustion unlike anything I’ve ever experienced, and despite the cup of coffee and *2* 5 Hour Energies, I still could hardly keep my eyes open.  My mom and sister had to come pick me up from an appointment because I couldn’t drive my car–that’s how tired I was.  Weird, weird day.

Anyway…Did you all have a good weekend?

I’m happy to report that I had a great weekend, probably the best in recent memory.  Friday was pretty uneventful because of the snow we had, but I watched a Princess Diana interview with my mom and sister and that was fun and very interesting.

On Saturday, I did a Jillian Michael’s DVD for a quick workout and then got ready to meet my sister and some friends for happy hour.  My sister writes a happy hour review column for a business journal at her school, so about once a month or every other month, a group of us goes out for ‘research.’ It’s fun research :)

This time we went to an Italian restaurant in Denver called Panzano, and we all split various appetizers from the happy hour menu.  My favorite was this gluten-free eggplant dish, which was topped with a little goat cheese, a tomato spread, and had some olive oil and balsamic vinegar drizzled around it.  Every once in a while, I’ll have a little cheese and thankfully my stomach agreed with it this time.

There were 7 of us that went to this happy hour review, and it was a great group of people.  There was a lot of laughing, especially when we went around the table and shared awkward/embarrassing stories.  That’s always a good way to bond!

As it happened, there was a big Broncos game on while we were enjoying ourselves, and the entire bar area was filled with fans, waiters, and even the chef of the restaurant who wanted to see what was going on.  I’m not a big football fan, but I knew that the Broncos needed to win if they wanted a shot at the Super Bowl. We left downtown as they went into overtime, and it’s a good thing we did, because the Broncos ended up losing and we successfully avoided the fray. Sadly, there won’t be any Broncos Super Bowl parties this year :(

Today though, I wanted to share another recipe!

Tropical Banana Breakfast Dip

(adapted from  HTP’s Banana Dip )

  • 1 banana
  • ~1/4 cup almond milk
  • 1 tbsp chia seeds
  • 1 tbsp ground flax
  • 1 tbsp shredded unsweetened coconut
  • maple syrup to taste

Since I had some left over chia seeds, I thought I’d use those, and since I’m jonesing for a beach vacation, I had to add the coconut.

1. In a saucepan on medium heat, heat the almond milk (not until boiling, just to get it warm)

2. Mash the banana and stir into the milk

3. Add chia seeds, coconut, and ground flax.  Both the chia seeds and flax will help thicken it up.

4. Add maple syrup to taste.

5. Grease a ramekin (I used a tiny spray of Baking Pam) and pour in the banana mixture. Top with a drizzle of maple syrup, if desired (it’s highly recommended!)

6. Put it in the oven under broil for about two minutes, watching closely. Enjoy!

Oh baby, this is one of the best breakfasts I’ve had in a while! I’ve actually made it a couple of times in the last few week, and I enjoy it with a few slices of toast with a bit of Earth Balance on top.  It doesn’t take long to make and it’s very filling and full of nutrients with the flax and chia in there.  It’s the perfect breakfast on a cold morning…and we’ve been having a lot of those here in Denver.  On Sunday it was 10 degrees!! It was the perfect day to sit inside by the fire and watch the Golden Globes :)
Hope you are having a great start to your week!
(Congratulations to Stevie who won the giveaway ! And thank you to all of those who left comments.  I really enjoyed reading your tips on talking less and doing more!)
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