lately i’ve kind of been slacking as a healthy foodie…
I think I’ve been in a veggie rut since I haven’t been cooking too much.

But today was one of those days where I just wanted to do anything but what I was actually supposed to be doing. By early afternoon I gave in and  pulled out mr. food processor to make some ‘cookie dough dip‘.

I know.
Cookie dough is sooo not a veggie. But don’t garbanzo beans count as a veggie?

I just consulted my bff google.  Apparently it IS considered a veggie since it’s a legume.

Guess they should be since they are absolutely loaded with fiber (i mean, two cups = the recommended daily value!) and they boast many other health benefits including lowering cholesterol and all that good stuff.

So into the food processor went… 1 can of garbanzo beans (rinse and drained) + 3 TBLS peanut butter + 1 TBLS milk + 1 tsp vanilla extract + 3 TBLS clover honey + a tiny pinch of sea salt

Voila.

To be honest, it’s not really all that cookie dough-esque, but it sure looks like it.  It’s more of a sweet dip that kind of goes well with salty pretzel thins, or, ya know, just on a spoon.

And since i already dirtied the food processor, I made some banana soft serve as well.

3 frozen bananas + 2 TBLS peanut butter + a squeeze of honey

Usually i don’t add honey, but I thought it might be nice touch since I loved pb banana & honey sandwiches growing up.

Some additional mini chocolate chips were added in as well.  We all know everything’s better with chocolate.

1 heaping spoon of pb banana soft serve and a couple pretzels dipped in the cookie dough fueled me through an hour of weed pulling outside in the heat.

I don’t know what was going on with me today.  Weed pulling? Outside in the heat? I was really procrastinating.

When I came back in, beet red and sweaty, I enjoyed a nice cool glass of coconut water.

With some frozen pineapple chunks.

Pineapple + coconut water are a match made in heaven. just fyi.

After a nice cool shower, I started on dinner.  I had 1 bunch of organic kale in the fridge that I was debating whether to eat raw or cooked, but since I already had the oven on for dinner, I made kale chips.

It’s been a longgg long time since I’ve made kale chips, but now I think I should make them more often.
It’s just a pain to wash and dry it.

But then the rest is easy peasy.

1. Preheat oven to 350 F
2. Break apart kale {kale shrinks like craaazy in the oven so don’t make them too small or you’ll be getting crumbs}
3. spray or drizzle kale with olive oil {or truffle oil!}
4. add seasoning of choice (i chose smoked sea salt for one batch & nooch for the other}
5. spread on baking sheet
6. bake for 12-15 mins
7. enjoy knowing that you’re eating something healthy and nutritious

btw, i saved my kale stalks for juicing later this week.

For dessert I had some pb banana soft serve + a bit of cookie dough dip.

Quite the sweet pair.
And since I froze the banana soft serve earlier, it turned out more like creamy ice cream. Soo yum.

And before I go…I leave you with a word of advice from my sister
“don’t be eatin kale chips before you go out or else they’ll be all up in yo teeth”

noted sista.

Have a lovely night y’all!
{my sister brings out the texan in me}