You Might Be Wondering Where I’ve Been

And you’d be right to wonder.  Unfortunately, I wasn’t able to access WordPress for nearly two weeks.  I don’t know why.  Every time I would try to log in, I would get a server error.  Tried from my Mac, and from my iPhone, and neither one worked.  Hopefully it was just a server glitch, but we shall see, won’t we?

Anyway, Finally Indigo is going to be undergoing a HUGE redesign in the next month.  New graphics, prettier UI, easier navigation… Basically becoming a professional blog.  I plan to continue this into college, and I’ve spent the last two months making connections with cosmetics and beauty companies and coming up with ideas for new directions to take the blog in.

So, posting will become sparse during this period as we work on the internals of the system.  So, read through the archives, try out my awesome Wheat Free Banana Bread Recipe, and keep checking back daily to keep my traffic up and make me a more viable option for companies to start interacting with.

I thank you all so much for your continued support, and know that I wouldn’t be here without all of the great comments and criticisms you’ve all given me.

I’m So Impulsive…

Really.  In the past two weeks, I’ve made countless purchases of makeup, haircare, and fragrance products that I just absolutely don’t need.  But I’m loving everything so far!  That’s what important, right?

I’ll take some pics of everything I got tomorrow and start working away at discussing them, but here are some of the brands I got to get you excited:

• Graftobian
• La Femme
• Keromask
• Bumble and Bumble
• Bvlgari
• Jack Black

Excited yet?

The Best Banana Bread Has a Dirty Secret…

How can something that looks so delicious be lacking in one of the most vital baking ingredients ever?

It doesn’t contain any wheat.

I’m not going to write out a long story or metaphor or analogy or parable as to how I came to this recipe, or why.  If you want to know why I’m off wheat, check out my previous post.

This recipe is mostly my own.  It’s an amalgam of many different recipes I’ve tried over the years, and includes a few of my own substitutions and ideas.  By my account and those of friends and family, this recipe produces a moist, rounded, and sophisticated banana bread that, while delicate, can hold up to a variety of spreads or accompaniments without being overshadowed.

This recipe is extremely healthy, containing very little fat and a ton of protein, and is perfect as part of a gluten- or wheat-free diet, or for those trying to limit calories.  It is also great as post workout snack, acting as a good source of both complex and simple carbs, and muscle-repairing protein.

I’ve made this bread every weekend since creating this recipe.  This is a great way to use up bananas that have gone past the point where you’d eat them, but haven’t yet rotted, and I actually buy a bunch of bananas at the beginning of the week, and let them ripen until the following weekend, to the point where they are completely brown and soft, just to be able to make this.

INGREDIENTS

• 4 tbs. (.5 stick) unsalted butter, softened
• 2 large eggs
• 3 large bananas (ripe to the point of nearly rotting)
• 1 cup (about six oz.) plain or vanilla greek yoghurt, fat-free
• .5 tsp. vanilla extract or liquer
• 2/3 cup granulated sugar
• 1 cup brown rice flour
• 1 cup almond meal
• .75 tsp. salt
• .5 tsp. baking soda
• .25 tsp. baking powder
• .5 tsp. cinnamon
• .25 tsp. nutmeg
• Additional ingredients, such as chocolate, walnuts, or dried cranberries to taste