As we enter month #9 of the pandemic, we’re officially entering the world of remote learning for Shea, our kindergartener. And, she hates it. I also hate it. I also had NO IDEA how remove learning was going to happen next week – Mark and I are both slammed with work. My wonderful in-laws have agreed to take Shea and be grandparents and educators Monday through Thursday.
Collective exhale. Lately, it feels like it’s step by step, day by day, just hanging on by a thread.
My dad is not doing well. I don’t talk about too much doom and gloom on the blog, but my pops is in the hospital for the second month in a row with pneumonia with a potpourri of other health concerns. Being 2 hours away, coupled with COVID-19, has been a real challenge. I feel like a crap daughter and yet not really able to help…or help safely, anyway.
We’re doing a wood painting party with 2 other families tomorrow. A COVID-safe(ish) activity and man, I feel like we all need it. That 2 hours is what I’ve been looking forward to all week!
I’ve also been in a huge kitchen slump. Nothing sounds good and now that the Thanksgiving leftovers are gone, I can actually see the back of my fridge. It’s really weird because that never happens! Fortunately, I asked some foodie friends for some family favorites that are doable on weeknights and I got lots of yummy suggestions. So, bring it on, menu planning!
Another stumbling block as of late has been breakfast. While I’m not burning out on Perfect Bars, my girls are. I have to keep the whole “bar” variety high…otherwise, there’s always Aldi’s chocolate granola that they will happily eat any and every morning. They did break from granola for several days when I made these bars. They’re delicious and nutritious!
- 1 3/4 cups white whole-wheat flour
- 1/4 cup collagen peptides protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 ripe bananas, peeled
- 1/3 cup honey
- 1 egg
- 1 tsp vanilla
- 1/2 cup unsweetened applesauce
- 1/3 cup unsweetened vanilla almond milk
- 1/3 cup mini chocolate chips
- Preheat oven to 350 degrees F. Mist a 9x13-inch baking dish with nonstick cooking spray; set aside.
- In a medium bowl, whisk together the flour, collagen peptides, baking powder, baking soda, and cinnamon until well-combined.
- In a second bowl, mash the bananas against the sides of a bowl using the backside of a fork until few small chunks remain. Add the honey, egg, vanilla, applesauce, and almond milk; whisk until well-combined.
- Pour the wet ingredients into the dry and mix until just combined. Fold in half the chocolate chips.
- Spread the batter into the prepared baking dish, reaching the sides and corners in an even layer. Sprinkle with the remaining chocolate chips.
- Bake for 25 minutes or until golden and set. Allow to cool for 15 minutes before slicing and serving. Store in the fridge for up to 5 days.
Recipe from Nutritionist Reviews
Nutrition Information:Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 159Total Fat: 2.3gCholesterol: 15mgSodium: 109mgCarbohydrates: 31.4gFiber: 3.6gSugar: 14.7gProtein: 4.2g
Looking for more breakfast ideas? Check’em out!
- Zucchini and Pumpkin Muffins with Cranberries and Chocolate Chips
- Carrot Almond Butter Muffins
- Vegan Whole Wheat Banana Nut Pancakes
- Crustless Asparagus Quiche
- Cranberry Maple Pecan Baked Oatmeal
- Apple-Coconut Breakfast Bowl