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Posts Tagged ‘banana’

Happy Friday! So nice to be starting the weekend, right?

We have family coming to visit and help out with some projects in our old house – it’ll be a good amount of work, but it should be fun.

Plus, they’re bringing their dog so Maggie will be in puppy heaven. She loves having other dogs to play with.

I was planning on having another new recipe for you today, but I’ve actually had a few mishaps in the kitchen.

And as for my fashion revolution, I haven’t had anything to show yet this week since I’ve worked from home 3 days! But today’s might be good enough to photograph for later.

Here are my favorite things this week in food:

1. Grilled Banana + Nutella Sandwiches.

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2. Lunches this week? A quinoa, roasted kabocha squash, and chickpea salad with smoked paprika, garlic, onion, and olive oil.

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A few days, I had this over spinach, but yesterday, I added some green beans and a dollop of hummus. I’m having this same dish for lunch today, too.

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3. Coconut Water Vinegar from Tropical Traditions.

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Tropical Traditions sent this to me to sample, and I am in love! It doesn’t have a super strong coconut smell or taste, but the subtle coconut essence is there. It is delicious in salad dressings, and I made a killer tofu (killer tofu! Do you remember the Beets song on Doug?) marinade the other night with this vinegar.

4. Fun new foodie things to try + review!

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PS: There are more giveaways coming soon!

5. New recipes I’m dying to make:

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Evan’s Snickerdoodle Hummus

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Jessica’s Cake Batter Pancakes

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Kristin’s Bruschetta Chicken Pasta – this will be such a great summer dish!

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Mama Pea’s Moroccan Millet Bake

 

Oh, and I still haven’t had my hair cut. I look like a mess. Every day. Guess I should get that fixed soon.

Happy Happy Friday!!!

 

What are YOUR food favorites this week? Any new recipes on your radar?

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Winter is not leaving anytime soon. I normally don’t mind this season but this winter is not getting any better.

I am ready for a break.

The snow is pretty but I hate when it gets slushy and murky.

Cold weather itself isn’t horrible, but I would like the –4 degree wind chills to be gone.

Basically, I need a little warmth and there’s only so much hot tea I can drink.

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Thankfully, I had some bananas waiting on the counter, just for this reason!

If I can’t get to the tropics this winter, I’m going to bring them to me.

Banana Pina-Colada Muffins – Vegan!

  • 3 ripe bananas, mashed
  • 1/2 cup crushed pineapple
  • 1/4 cup melted coconut oil (I used Tropical Traditions)
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded coconut (I used unsweetened, but either type would be fine)

Streusel Topping:

  • 1 Tbsp whole wheat flour
  • 2 Tbsp brown sugar
  • 1 Tbsp Earth Balance
  • 2 Tbsp coconut
  1. Preheat oven to 350 degrees.
  2. In large bowl, mash bananas.
  3. Stir pineapple, coconut oil, and vanilla into bananas.
  4. Add brown sugar to banana mixture.
  5. Mix in dry ingredients (flour through coconut) until just combined.
  6. Fill muffin tin 3/4 full.
  7. In small bowl, mix together streusel topping and sprinkle streusel on top of muffins.
  8. Bake 25-27 minutes or until golden on top and toothpick comes out clean.

I knew these would be good as soon as I smelled the bananas with the pineapple and coconut oil.

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And I’m not sure about you, but I’m a sucker for a streusel muffin. I don’t know what it is about that crumbly, buttery topping, but it’s addicting in the best way.

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If you can’t make it to an island this winter or have no plans to lay on a beach until June, you probably need these, too.

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It may still be winter outside, but your kitchen will smell like summer.

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*Don’t forget – you can Vote here to get me into the Barnstorming Tour!

You might also recognize some other bloggers, especially Rose, Heather, Tina, and Anne!

I figured since I’m a finalist in a contest put on by Stonyfield, I should at least eat and share my favorite ways to use their yogurt, so today is day #1.

I still have a ton of yogurt in the fridge so this will also be a great way to make sure I use it all. Plus, after a fun talk with a friend yesterday, all I could think about was a big bowl of yogurt!

Today’s dish?

It’s a little hot. A little cold. A little reminder of Janetha (who is a total sweetheart AND a genius for coming up with this idea).

Yoatgurt!

The oatmeal is a very basic mix:

  • 1/2 cup oats
  • 1 cup water
  • pinch salt
  • cinnamon

No fruit in the oatmeal because I wanted it on top!

Oatmeal, Oikos, Banana, Almond butter. One of my favorite combinations.

You can mix it together or keep the sides separate and enjoy hot bites and cold ones. Meals like this are fun to eat 🙂

What’s your favorite way to have yogurt with breakfast?

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Ch, Ch, Ch, Chia Bread

After receiving a sample of Greens+ Chia Seeds, I knew I wanted to try them in some different ways.

First, I used them in some muesli the other morning – very good and filling, too! I wasn’t hungry for about 5 hours after that meal.

I kept seeing my ripe bananas on the counter and knew banana bread was going to happen, but I wasn’t sure how I could use the chia seeds, too.

I found this recipe on the Greens+ website for Chia Banana Bread and modified it a little for what I had on hand.

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Really – is there anything better than the smell of banana bread baking in the oven?

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Nick and I were both very happy with how this turned out.

For this loaf, I ended up using the following:

  • 2 Tbsp chia seeds, soaked in 1/4-1/2 cup water and set aside for 5-10 minutes
  • 1/2 cup white/ap flour
  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1.5 tsp lemon juice
  • 3/4 cup brown sugar
  • 3 mashed bananas
  • 1 Tbsp melted butter – yes, REAL butter
  • 1 Tbsp vanilla
  • 1/2 cup walnuts, chopped
  1. Mix the chia + water and let sit while you get the rest of the ingredients ready or until they’ve started to gel.
  2. Mix all the dry ingredients together (flours, baking powder, salt).
  3. In separate bowl, beat egg with juice and brown sugar. Add in mashed bananas, chia seeds, vanilla, and melted butter.
  4. Add wet mix to flour mix until combined.
  5. Fold in nuts or mix in of your choice.
  6. Bake in greased loaf pan at 350 for 50 – 60 minutes.

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The outside of this loaf of banana bread got so dark! I loved it.

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And you just can’t beat walnuts in banana bread.

If you have chia seeds, try this recipe! You won’t be disappointed.

If you still haven’t tried chia seeds and you’d like to, just email Diane from Greens+ at diane@greensplus.com and let her know that you’re a Bran Appetit reader who would like to sample chia seeds. That’s it! Easy, huh  🙂

What’s your favorite “kitchen” smell?

I have a few:

  • chocolate chip cookies being made
  • banana bread baking
  • my mom’s pizza casserole dish
  • bacon crisping up

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Twirlit is giving away a Free People gift card!

K has a cool book/cookbook up for grabs – check it out!

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This day has gone by way too quickly. I love Saturdays, but they always seem to just fly by.

I’ve got 2 loads of laundry done, all the groceries put away, and the food for the trip with our other supplies.

Inbetween moving stuff around and laundry, I had a little snack.

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I sliced one banana into 4 little bites: 2 had some of my homemade almond butter and 2 had dark chocolate dreams. A little snack + dessert all in one! I also had a little unpictured dark chocolate with almonds + cherries.

I waited until Nick was done working outside to start on dinner since I wanted him to make the sauce  🙂

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I made some whole wheat pizza crust – one for me and one for Nick so we could make our own pizzas and have leftovers for lunch tomorrow. I made a recipe that I think I originally got off the Weight Watcher member boards?

For one crust the recipe is (I doubled this tonight):

  • 2 1/4 tsp yeast
  • 1 cup warm water
  • 2 cups whole wheat flour (I used half regular whole wheat and half whole wheat pastry, since that’s what I had)
  • 1 Tbsp honey
  • 1 tsp salt
  • 1/4 cup wheat germ
  1. Dissolve yeast in water and let stand about 10 minutes or until creamy.
  2. Preheat oven to 450.
  3. In big bowl, mix flour with wheat germ and salt.
  4. Make a well in flour mixture and mix in yeast/water and honey.
  5. Mix dough together and let rise about 30 minutes.
  6. Roll out and place on baking sheet or pizza pan.
  7. Bake the crust 10 minutes, then take out and add your toppings.
  8. Put back in the oven and bake for 10-15 minutes more.
  9. Let cool and enjoy!

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The crust turned out really good. I like the little bit of sweetness from the honey.

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Nick made the pizza sauce tonight and it was awesome! He used tomatoes from our garden and added onion and a bunch of spices. Yum. The fresh tomatoes make such a difference.

I topped my pizza with sundried tomatoes, a little mozzarella, feta, black olives and a mushroom mix that had baby portabellos, shitake, and oyster mushrooms.

I also found an easy dessert to make tonight. I had a pear in the fridge that needed to be used and a bunch of blueberries we need to get through before we leave.

Blueberry Pear Crisps

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I mostly followed the recipe, but I did make a few changes in the crisp topping. I used:

  • 2 Tbsp oat flour
  • 1 Tbsp brown sugar
  • 2 Tbsp oats
  • cinnamon
  • pinch of salt
  • 1 Tbsp canola oil

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And you can’t have crisp or cobbler without a little ice cream. We have some the slow churned vanilla, which went perfectly with the tart crisp.

I’d say this was a pretty successful Saturday! Let’s hope it doesn’t end too soon because tomorrow will be busy, too.

I’m getting in my pj’s and we’re starting a movie. See you tomorrow!

What fruit do you like in crisps or cobbler?

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What a day so far!

I started out with the opposite of the breakfast of champions. I should have known better:

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A banana

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a hb egg

and a latte I got before grocery shopping that wasn’t even worth photographing. Blech! It makes me sad that it was so bad because this place used to be my favorite – they have a new owner now, though, and it’s definitely NOT as good.

Today has just been strange and not on any type of schedule that I thought it would.

Nick had me drop him off this morning to go fishing in the kayak, but he had to fix a fishing rod holder, so we left later than planned this morning.

I headed out to go to the market + get groceries around 11. I went to Walmart for light bulbs, tp, and a battery and then drove to downtown for the farmers market.

Only….it wasn’t there? I walked to the normal spot and it was gone! I was sure it was open until 2 pm, but it was only noon and nothing was there.

So, I walked back to my car and started to just go to kroger to get everything. Of course, as soon as I leave the parking lot and start driving, I see the farmer’s market!!! They changed their location, so I had to turn around, park again, and walk over to get peaches (yay!), corn, and a loaf of cinnamon bread.

I finally got over to Kroger to finish my shopping and just got home around 2:30, starved and ready for lunch.

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I heated up some leftover barley veggie risott-no and put it over a huge pile of romaine + sliced tomato.

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And I also just broke into this  🙂

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I got this in one of my birthday presents a few weeks ago and have been waiting to dig in – it was perfect, especially cold out of the fridge.  Thanks Tiff!

Alright, it’s time to go again.

Nick and I are going to see the Avett Brothers tonight with my boss/friend and her boyfriend. I’m sure we’ll be back late – hope you’re having a good Saturday!

Do you ever just wake up in a funk/weird mood?

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Addicted

So, I think I have a problem.

All I can think about are new pancake creations to try  🙂 That’s right, Katie – I have another one to add to the contest!

I dreamt this one up yesterday and decided to make it happen.

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Who wants S’mores Pancakes?

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I know I did this morning.

I made the same oatmeal pancake recipe (thanks to Kath) with:

  • 1/2 cup oats
  • 1/2 cup egg whites
  • 1/2 tsp baking powder
  • pinch salt
  • 1/2 tsp vanilla
  • pinch cinnamon…or a little more than a pinch.
  • 1/2 Tbsp graham cracker crumbs – the secret s’more ingredient

I cooked them in smaller “cakes” so I could make a stack again.

After they were cooked, I slathered each pancake with 1/2 Tbsp dark chocolate dreams peanut butter (using 1 Tbsp total), stacked them up and topped with some sliced banana and another small sprinkling of graham cracker crumbs. Really, just a pinch.

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This breakfast made me wish I was sitting around a bonfire – please try this combination!

It was so comforting, even without having marshmallows. I’m sure it would be great with them, but I didn’t have any on hand and the banana flavor went amazingly well with the graham cracker/chocolate pb/cinnamon flavors. Great way to start any day of the week.

I also had a small dish of strawberries since we still have a good amount, plus a cup of milk

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Make sure to get your guest post to me by July 15th if you’re interested! We’re still trying to figure out what to do about the trip – I’m hoping and praying that the situation will work itself out so we don’t have to make the decision, but I’ll guess we’ll see what happens in the next week and a half.

What would be YOUR dream pancakes?

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