Kitchen Time

Saturdays are for running.

And long, sweaty, jam-packed yoga classes.

And making piles of dishes in the sink while cooking up all kinds of goodies and catching up on episodes of Gossip Girl.

Time to take out the compost!

Lima bean dip spiced with rosemary, lemon, and horseradish.

A pie pumpkin was getting a little soft on the counter so the seeds and flesh were roasted (separately).

A bunch of soft bananas turned into a four-pack of muffins.

Happy Saturday!

 

10 Comments

    • gracefulfitness

      Thanks Sarah! The muffins were a big hit around here but I totally improvised them as I was also whipping up everything else. I’ll try to recreate and post soon. Thanks for reading!

    • gracefulfitness

      I usually bake up big batches and freeze some but they are always so much better fresh! When I post the banana muffin recipe I’ll make it for 4!

  1. Sounds like the perfect way to use lima beans!

    I’ve never been a fan of lima beans, but once used the baby version (much softer and less fibrous tasting) for a guacamole and fell in love. I’ll bet it made a great dip too! 😀

    • gracefulfitness

      It was a combo of a reader suggesting using Lima’s for hummus and my dad’s latest hummus addition-horseradish. Lima’s make a great dip because they are SO creamy!

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