I’m finally getting back into the swing of things and getting into the kitchen. That goes for workouts in the gym too. It’s funny and bizarre how these two elements make me feel “normal.” I guess that’s no surprise being that I spend 8 hours a day between the two. I just love it!
Since I feel somewhat limited still at both, I’m doing my best to get some good workouts in while still managing pain and recovery. I am healing still after all right? In the kitchen, I’ve been trying to limit my time to short, quick prep meals so I’m not standing too long on one leg or rolling back and forth in my wheelchair. Seems easy enough but it gets tiring and quite annoying when your kitchen isn’t ADA accessible or friendly.
I found this blondie recipe and when I realized how QUICK and easy it would be to make, I was IN! I actually found it a few months back and planned to make it the week I got injured, but ya know, I got…busy. I dumped everything into the ninja (or food processor) and POOF. Batter. Stir in the chips and bake. Voila! These definitely have a bread-like hearty texture so if you are looking for something uber sweet, steer clear. To me, they have the perfect blend of oats and heartiness that I can easily have with a glass of milk (almond if you’d like) or top with ice cream for extra creaminess. Either way, they are a good pairing with something creamy. Enjoy!
- 2 ripe bananas
- 1¾ cups gluten free rolled oats
- 1 can chick peas - (aka garbanzo beans, approx 1½ cups drained and rinsed)
- 2 tablespoons Peanut Butter or Almond Butter
- 1 teaspoon baking powder
- 2 tablespoons honey
- 4 tablespoons stevia
- pinch of salt
- ½ cup milk or almond milk
- ⅓ cup semisweet chocolate chips (enjoy life if you are dairy free)
- Preheat the oven the 375 degrees.
- Mix all of the ingredients except for the chocolate chips and blend until a smooth batter forms. This may take a while to ensure the chickpeas and oats are well mixed in along with peanut butter.
- fold in almost all of the chocolate chips but save some to sprinkle over top.
- Pour into an 8x8 pyrex dish lined with parchment paper for easy removal.
- Sprinkle remaining chips over top and bake for 20 mins or until a toothpick comes out clean. These will be soft and jiggle but will finish setting once cooled.
- Let cool for 10 mins and cut and serve warm (or chill and serve later).