Pear-Banana Loaf

Time really flies. Apologies for the delay with the posts.

My husband and I have been surviving this bi-costal marriage with a lot of travel, laughter, and an interesting barter system. Barter typically refers to 'mutual exchange of goods and services'... But to keep this blog family friendly, what I mean is we exchange goods. He makes delicious turkey jerky while I make granola and an occassional treat. Hope you enjoy this recipe and laugh as you consider our crazy exotic life.

Pear-Banana Loaf

(1 small loaf)   

Ingredients:

1 ripe bananas
1/2 anjou pear

1 and 1/4 cups whole wheat flour

½ cup almond milk

1 tbsp vanilla torani syrup

1 large egg white

3 tbl non-fat greek yogurt 

1 tbl baking powder

pinch baking soda

1 tbl cinnamon

½  tsp salt

3 pkts splenda

¼ cup cranberries (tailor amount to what you like - optional)

2 tbl Sunflower seeds 

Recipe:

(1) Peel bananas and place directly into mixing bowl (KitchenAid).

(2) Use mixer or a handmasher to break up banana and pear and mix evenly.  

(3) Add egg and all wet ingredients and mix for 2 mins

(4) Add remaining ingredients and mix for 2 mins- add the Torani syrup

(5) Put into greased baking pan. Bake for about 45 mins, 350 degree oven.  

(6) Place on rack to cool.    
(7) Slice and enjoy

Sweet Potato-Apple Hash

On a recent visit to the farmer's market, I was inspired by a whole foods seasonal recipe which was a sweet potato and cranberry hash with honey for the sweetener. It tasted delicious (yes, there are plenty of samples at the North Hills Farmer's Market). With many apples at hand, I decided to do a take on this recipe and use the apples for the majority of the sweet flavor.




Sweet Potato-Apple Hash:

Ingredients:

1 apple, diced
1 large or 2 medium sweet potatoes, diced
1/2 medium onion, diced
2-3 tbsp dried cranberries
1 tbsp vanilla extract
1 tsp lemon juice
2 tbsp water
2 packets of Truvia/sweetener
1/2 tsp ground cinnamon

Recipe:

(1) Preheat oven to 400 degrees F. Dice the apples, sweet potatoes, and onion. Toss in a large bowl.
(2) Add the dried cranberries, vanilla extract, lemon juice, water, sweetener, and cinnamon. Mix and spread onto baking sheet.
(3) Bake in the oven at 400 degrees F for 30-40 minutes. Check after 20 minutes to toss the hash and allow to evenly brown.

Enjoy the tasty fall goodness!

Landmarks and Delights in London, UK

On my first visit to Europe in the middle of the summer, I was thrilled to have quite a pleasant experience with the Brits again. Between the sites, sounds, and tastes, my senses were delighted. 

Here are a few highlights:

 The Royal Barge which is located by St. Katharine's Docks. The wealth of restaurants, cafes, 

and shops in the area are worth the visit.

Tower Bridge was commemorating the first world war. In quite a fantastic way, 

they laid tulips to illustrate the blood shed and sacrifice during the war.

It was awesome to have this as part of the route for my morning runs.

Perhaps one of the best stops for breakfast energy or delicious desserts is Natural Kitchen. It has recently become a small chain but it keeps to making everything from scratch, wholesome, and hearty (okay, minus the croissants are less wholesome and hearty but incredibly delicious and buttery).

The special thing about Lamb and Flag is that was one of the favorite drinking spots for Charles Dickens. A great spot to stop and have a London cask ale after walking around Covent Gardens.

I also had the pleasure of enjoying some fine dining in Belgravia. 

The presentation of this first course I think captures quite well their 

meticulous attention to detail (especially flavor). 

If you venture into the UK, feel free to ask for additional recommendations. These were some of the highlights from this visit. Enjoy!

Canapes and Nibbles

While I eagerly aimed to post a delicious recipe or two during the month of May, I had the great fortune to travel to some delicious destinations. It was only necessary to post pictures of some of the exciting things that I tasted. If only there was tastagram...

Salmon Canapes in Copenhagen, Denmark: 

Foie Gras Canapes in Copenhagen, Denmark

 Danish Pastries made by Lagkagehuset in Denmark

 Over-medium Poached Eggs with Handmade Blood Sausage in London, England

 Artisan Chocolates with Trinidadian 85% dark chocolate from R&R 

(Borough's Market, London, England) and

Spanish Feret Sausage with Proscuitto and Walnuts 

courtesy of wonderful friends in London, England

Enjoy!

The Low-cal Mojito: All the Mojo without the Crazy Sugar

Recently, I was asked by a girlfriend to post to her new website, CurvyGirlHealth, that launched not too long ago. Let me tell you, her idea is fantastic: to link curvy women everywhere to share stories, information, perspectives, and more importantly inspiration to embrace and love their body. I am probably not doing the site justice, so you should see for yourself: curvygirlhealth.com

I recently posted a recipe that I use for that low-carb cocktail, to indulge without the belly bulge. It is such a perfect marriage of coconut and mint. I can't say it will help your marriage or that it has aided mine but certainly it can bring me or me+mate out on the patio for a relaxing time.

Check out the full details at http://curvygirlhealth.com/the-low-cal-mojito-all-the-mojo-without-all-the-crazy-sugar/

Enjoy!

Decadence: Banana Bread Pudding topped with caramelized fruit and nuts

I love when I make something and the person tasting grins at first bite....I know, no voice comes out at first, just a warming smile like an ah ha moment in meditation or yoga, when you finally get that pose correct.

Well that complement came upon sharing this dessert. It is a bread pudding but it uses leftover sweet decadent full of flavor banana bread, as the base.

I feel like I cannot take all of the credit as I used one of the 5 loaves provided by my mother. I do not exaggerate. She is very generous and also exceptional at everything she makes. In fact, you can find her recipe for the banana bread here.

When we ended up with 5 loaves of banana bread, we froze what we couldn't consume immediately. When I found this loaf in the freezer, I decided to make bread pudding.... The result, fantastic!

Banana Bread Pudding

Ingredients:

1 full sized loaf of banana bread
1 tbsp butter or margarine
1/2 cup raisins (optional)
4 egg whites, beaten
2 cups lowfat milk or almond milk
1/2 cup sugar or 12 packets of sugar substitute
1 tsp ground cinnamon
1 tsp vanilla extract

Recipe:

(1) Preheat the oven to 350 degrees F.

(2) Spray a pyrex dish (8 x 8) or mid-sized pyrex bowl with baking spray (canola oil with flour).

(3) Melt the butter/margarine into a medium-sized microwave safe bowl. I usually microwave the butter or margarine at low power for 1-2 min. Break the banana bread into small pieces into this bowl and toss to coat.

(4) In another mixing bowl, whisk the eggs, almond milk, sugar, cinnamon, and vanilla extract until well combined.

(5) Evenly distribute bread over prepared baking pan. Pour liquid mixture over the bread, and lightly push down with a fork so all of the bread is coated and absorbing the egg mixture. Add the raisins and whatever other favorite additions, spreading evenly. Nuts also work well.

(6) Bake in the preheated oven for 45 minutes or until done. Check completeness by sticking a knife into the center. If the knife comes out clean without any of the bread mixture adhering, the bread pudding is done.

(7) Allow to cool and enjoy.

And yes, wait for it...............the ah ha moment. Bliss.

I topped mine with caramelized bananas (bananas + 1 tbsp sugar over heat, stirring every few minutes) and chopped walnuts.

Independence Day celebration menu

Wordless Wednesday: Independence Day Menu

Thanksgiving Recap and Yummy Sweet Potato Pie

Thanksgiving, this year, was wonderful.


It was a decadent, joyous time with friends. And guess what, I didn't cook the main dishes. What a relief!! Instead this year, I roasted and stuffed a chicken.


I was skeptical, but a roasted chicken for a household of two is much better (and way easier) than a roasted turkey. I stuffed this bird with a apple-cornbread-whole wheat stuffing with added celery, onion, and chicken sausage, similar to the recipe I used last thanksgiving. Yummy.



In preparation for dinner at our friend's house for thanksgiving, we prepared a sweet potato pie with a homemade whole-wheat crust. This crust is very quick and easy.


All-purpose Pie Crust:




Ingredients:


3 cups whole wheat flour
1.5 tbsp Stevia/Truvia
1/4 cup butter or Smart Balance
3/4 cup fat-free greek yogurt
1/3 cup ice water


Recipe:

1. Combine flour and sugar substitute into the bowl of an electric mixer. Cut butter or margarine into tablespoon pieces; add it, along with the greek yogurt, to the flour and sugar. Use the paddle beater to cut the butter and yogurt together with the flour.
2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Place into ziplock freezer bag. Flatten each part into a disk, and chill for about 30 minutes before rolling.

For the sweet potato pie filling, check out my blog post at a later date for the recipe to create a delicious treat to share (or keep to yourself) that looks like this. My husband did a fantastic job with the filling, this year, making the dish an extra treat for me ;)

A wine complement: Bacon-wrapped Shrimp

For a recent wine tasting event, featuring red wines from Pinots to Sparkling ones, I prepared a quick and easy pairing. I was excited that it was a hit. Did I mention how easy it was. Check out this recipe and try it for your next gathering.

Bacon-Wrapped Shrimp

Ingredients

Turkey Bacon (Jennie-O or Butterball)
Medium-sized Shrimp (frozen)
Red Pepper Flakes
No-salt added Season Blend (Trader Joe's)

Recipe:
(1) Spray a baking sheet with canola oil. Preheat oven to 350F.
(2) Cut turkey bacon into halves or thirds.
(3) Wrap shrimp with the turkey bacon, with the ends tucked underneath.
(4) Assemble wrapped shrimp on a tray.
(5) Dash red pepper flakes and seasoning blend to your liking.
(6) Bake for 20-30 min until you have reached your desired level of crispiness.

I loved this dish paired with a Pinot Noir. I also work with Chatham Hill winery and I know their Riesling would be awesome with this. Give it a try and let me know what you think ;)

BALT Sandwich (Bacon, Ahi Tuna, Lettuce, and Tomato) & Taste Test

As part of the Foodbuzz Tastemaker Program, I received Nature's Pride OvenClassics 100% Whole Wheat bread to taste-test. In an aim to try this bread, I wanted to create a quick sandwich for lunch. I also had some delicious seared Ahi Tuna already prepared. 


I assembled this Bacon, Ahi Tuna, Lettuce, and Tomato sandwich using some Turkey Bacon and farm-grown tomatoes. It was a treat. The bread was delicious, hearty, and yet fluffy. That is saying a lot since I rarely eat bread.

The combination of the BALT was delicious. If you happen to have some seared fish, try a creation of your own.

Taste test - Arnold's Sandwich Thins and Moroccan Chicken Sandwiches

I recently had a serious craving for the sweet and savory combination like that of Moroccan-influenced food. Recently, as part of the Foodbuzz Tastemaker Program, I received some whole wheat Arnold Sandwich Thins. In order to satisfy my craving and taste-test these buns, I decided to make Moroccan chicken sandwiches. 




Moroccan Chicken Sandwich


Ingredients:


1 cup chicken breast, sliced
1 pimento pepper, diced
1 onion
1/2 tsp dried oregano
1/2 tsp cinnamon
1 tbsp apple cider vinegar
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp garlic salt
1/4 tsp black pepper


1 tsp garlic, freshly minced
1/2 cup onions, chopped
olive oil spray


For sandwiches:


1/4 cup cucumber sliced
lettuce
tomato (optional)
sandwich buns


Recipe:

(1) Marinate chicken with all of the listed spices: pimento, onion, oregano, apple cider vinegar, cinnamon, cumin, garlic salt, paprika, and black pepper
(2) Spray a medium saucepan with olive oil. On medium heat, saute chopped onions and garlic until slightly browned. Remove and set aside.
(3) In the same pan, add the marinated chicken. Saute until cooked thoroughly.
(4) Meanwhile, toast the sandwich buns. 
(5) Assemble sandwiches with all of the condiments, to your liking.


These were delicious. I served them open-faced to keep it low-carb but a closed sandwich, maybe even with smoked gouda would be fantastic. Enjoy!

Taste test - Nature's Pride Harvest buns and rolls

On a recent trip to North Carolina (my last visit before I completely move there), I had an extra pleasant treat. As part of the Foodbuzz Tastemaker Program, I received Nature's Pride Premium Harvest buns & rolls. With some proscuitto and melon on hand, I decided to make a quick sandwich and test out both the texture and taste of the Whole Wheat Harvest buns. I was pleasantly surprised that the buns held up to the weight and juiciness of the melon but were also very mild in taste, not to overpower the protein on the bun.

The sandwich was an easy combination of cantelope, proscuitto, mixed salad greens, and dijon mustard. 

Did I mention how much I love the simplicity but also the taste complexity of a sandwich...


My fiancé also recently made a delicious take on a burger: 


Spicy Turkey Burgers with Asparagus


The asparagus is mixed in with the beef. Let me know what combinations you come up with!