Yesterday one of my cohort members had a small birthday get together at her place. As I was trying to decide what to make, three quickly ripening bananas were staring me in the face. Decision made. Now I just had to find a good recipe. Fortunately, I found a great one online (check it out here) and ventured into the very unfamiliar territory of baking banana bread.
It came out wonderfully. It smelled amazing, it looked great, and most importantly it tasted delicious. I was so pleased with the results that I thought I’d share. You should definitely give this one a try if you’re looking for a healthier banana bread. The recipe calls for white whole wheat flour and no oil (used vanilla greek yogurt instead).
P.S. I had a slice today with some maple almond butter and it was amazing. Hope your week is equally amazing!
It’s officially chili season! I don’t know about you but chili and soup are about all I want to eat in the fall. They’re just warm, feel good meals. I wanted to make a black bean chili but with sweet potatoes so I decided to wing it and create my own recipe. I loved the end result, so I had to share. Check it out below!
2 medium sweet potatoes
1 15oz can of reduced sodium black beans
1 15 oz can of corn
1 10 oz can of Rotel diced tomatoes with cilantro and lime juice
1 10 oz can of Rotel diced tomatoes with green chilies
1 large onion, diced
1 large red bell pepper, diced
Tony Chachere’s Creole seasoning
Fiery 5 red pepper
crushed red pepper flakes
|I had initially planned to add chick peas but later decided against it.
1. Spray a baking pan with canola oil and preheat the oven to 350 degrees.
2. Chop your sweet potatoes into 1/2 in cubes, spread them across your pan evenly, spray them with olive oil, and sprinkle on some sea salt.
3. Put them in the oven and let them cook for about 40 minutes.
4. Turn the stove on to medium heat and spray some olive oil on the bottom.
5. Sauté your onions for 2-3 minutes, then add the diced bell pepper along with some sea salt and cumin.
6. Let them sauté for another 3 minutes.
7. Add your cans of Rotel diced tomatoes and add one teaspoon of Tony Chachere’s creole seasoning.
8. Add the corn (don’t drain the liquid!) and let that cook for about 5 minutes.
9. Next, add the black beans (again, don’t drain the liquid), and let that cook for another 5 minutes.
10. Continue to stir your chili and add crushed red pepper flakes, cilantro, curry powder, and sea salt.
11. Bring to a simmer for about ten minutes. If it’s still too thick for you, add one cup of water at a time, until desired consistency.
12. Once they’re done, add your sweet potatoes to the chili.
13. Let it cool.
14. Spoon out some chili and sprinkle with goat cheese (or plain greek yogurt).
What to do when you have a half of bag of kale in your fridge that you don’t want to go to waste? You make kale chips. I’ve wanted to try making my own kale chips for a while especially since it seemed so simple. Well it was! Check out the recipe below:
5 cups of kale
1 teaspoon of curry powder
1/2 cup of Coconut Milk
Olive oil spray
Preheat the oven to 400 degrees and spray a baking sheet with canola oil.
Mix together the coconut milk and curry powder.
Toss the kale in the coconut curry mix.
Lay pieces of kale flat on the baking sheet.
Spray some olive oil over the kale, and then sprinkle on some sea salt and red pepper flakes.
Put them in the oven and cook for 10 minutes or until crispy.