One of my girlfriends had a birthday party last night and I’m proud to say I stayed out, in a bar, well past 2 a.m. I know my after-hours-attending, late-night-eating 21 year-old self is laughing right now as she reads that statement but she’s just going to have to deal with the fact that we’re getting old.
So lock it up college self. You were in much better drinking shape back then and you didn’t have a dog licking your face at 6 a.m. the next morning. And if you did it was not your own dog and that must have been one hell of a party.
But I digress.
Staying out that late when you are almost 30 is 1) rare and 2) hilarious. Most nights I am lucky to make it to 11 p.m. No joke. But in this case, it happened entirely accidentally. We were all having so much fun dancing and catching up that the next thing I realized it was 2 a.m. The fact I was still able to do the simple math as to how many hours I had before Finn went all Christmas morning on me is one indication that I’m not hurting too much today, but I’m feeling a bit sleep-deprived nonetheless
So for mornings when you eat tortilla chips for breakfast simply because they are salty, I bring you a completely random assortment of recipes not suitable for a hangover.
Banana Chocolate Chip Muffins (adapted from Recipe Girl)
- 3 ripe bananas
- 1 egg
- 1/3 C buttermilk
- 1/2 C sugar
- 1/2 C brown sugar
- 1 1/2 C flour (I used 1/2 C whole wheat)
- 1 tsp baking soda
- 1 tsp salt
- 1/4 C chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mix mashed bananas, buttermilk, sugar and egg together.
In another bowl, whisk flour, baking soda and salt.
Add dry ingredients into wet. Blend until just combined.
Add chocolate chips.
Using a cookie scoop, drop 1 TBL of dough into lined mini muffin tins.
Bake for 15-20 minutes or until a toothpick comes out clean.
This next one I sort of made up. I wanted to make a light spinach and artichoke dip to take over to my girlfriend’s house for dinner but I didn’t have any parmesan cheese and I only had hazelnuts. So I winged it. It turned out pretty decent but if I were you, I’d add a little fresh parm to it.
Spinach, Artichoke and Hazelnut Dip
- 1 14 oz. can artichoke hearts
- 1/4 C skillet-toasted hazelnuts
- 1 clove garlic
- 1/2 C fresh Spinach
- 2 TBL plain nonfat yogurt
- 1/2 tsp salt
- lemon zest and juice
Place all ingredients into a large food processor and let it go to town.
Serve with tortilla chips or pita bread.
Speaking of tortilla chips, I think I still have a few left.