By Molly Patrick
Jul 3, 2021,
After you crack up from today’s post, we have a Classic Plant Based Banana Bread (Oil-Free) recipe with your name all over it!
Batch cooking is a game-changer for people, especially for people who follow a whole food plant based way of eating. I’ve talked a lot about batch cooking on our blog, but today we’re looking at it from another angle.
Have you ever wondered what batching commentary would sound like?
Until Tracy Moore, one of our Meal Plan subscribers, shared all the thoughts that ran through her head as she batch cooked our #Fiesta Meal Plan I never had either.
I was cracking up the whole time I read it. I asked Tracy if I could share this little gem on our blog, and she said she would love it. If you’ve ever batched one of our Meal Plans, you are going to laugh out loud and relate to ALL of it.
Let the #Fiesta meal plan batching commentary begin!
Fiesta is the first full plan I’ve batched in 4 years.
I don’t remember the Prep list…it’s life-changing.
I started feeling healthier when prepping the peppers (2nd item on Prep list).
I do not own a ¼ cup measuring cup. How did this happen? Where did it go?
A sense of overwhelm hit after I finished prepping the garlic. I stopped and breathed, then I dove into prepping the onions.
My go-to line when I began to overthink things was: just keep batching, don’t think, just keep batching. Thank you, Dory and Bull Durham.
Grocery delivery is a game-changer until you accidentally order a 6-lb can of hominy.
I didn’t realize how easy it is to dice a raw sweet potato… either that or I have a bomb-ass knife.
My dry limes took more energy to squeeze than it took me to cut the sweet potatoes.
Was it the onions or the stupid ending of Notting Hill that made me tear up?
Stop wondering how many dishwasher loads it will take to clean up. Some people don’t have a dishwasher.
What happened to my whisk? Where is it??
I licked the bowl after I put the sweet potatoes in the oven. Holy mother of pearl!
I didn’t start sweating till the oven came on.
I ran out of cumin at the quinoa part.
Just keep batching, don’t think, just keep batching.
I love raw cauliflower. It was everything I could do to put it in the oven.
Queso—you Dirty Wizards you. I mean, no words… and I’m full of words!
Doubled the soup! Because, well, I love soup. 99 degrees [Fahrenheit] out with 100% humidity…I’m eating soup. And this soup…crap! It’s…it’s….no words again. You dirty Wizards have magical powers.
I can’t wait to eat tomorrow! I want to eat all of the things.
Does ⅛ teaspoon of anything really make a difference? Just keep batching, don’t think, just keep batching…
That’s a wrap. I’m happy. Only one dishwasher load. Did I mention how much I love soup?
Thank you, CFDG team. I’m so grateful.Tracy
Tracy!!! Thank you for putting into words what goes through everyone’s head when they batch our Meal Plans, too damn funny!
Can you relate to Tracy’s commentary? Talk to us in the comments below!
- 3½ tablespoons water
- 3½ teaspoons ground flax seeds (10 g)
- 1¾ cups white whole wheat flour (210 g)
- ¾ cup coconut sugar (143 g)
- ⅓ cup chopped pecans (40 g)
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- 1¾ cups mashed banana (410 g)
- 3 tablespoons smooth almond butter (48 g)
- 1 teaspoon pure vanilla extract
- Preheat oven to 325°F (165°C). Line a 5"x9" loaf pan with parchment paper on the bottom and up the two longer sides.
- Place the water and ground flax seeds into a small bowl and stir. Set aside for now.
- In a mixing bowl, whisk together the flour, sugar, baking soda, salt, and pecans.
- Place the banana, almond butter, vanilla, and the water/flax seed mixture into your blender and blend until smooth (if you don’t have a high-speed blender, you can use a mixer and beat until smooth).
- Add the banana mixture to the mixing bowl and stir until blended, then transfer the batter to your lined loaf pan.
- Bake until the edges are pulling from the sides and a toothpick stuck into the center of the loaf comes out clean, 45–50 minutes.
Wishing you a happy week. May it be filled with batching.
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