The Best Healthy Banana Bread

10 09 2014

I love banana bread. Slather some peanut butter on it, and I think you’ve got the best breakfast bread out there.

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Unfortunately, it isn’t the healthiest of meals- hello sugar, butter, and flour! But, there are dozens of recipes that health-i-fy the traditional one. I decided to throw my hat into the game this morning, with an adaptation of a recipe from the Kitchn (Clearly, I’m obsessed with this blog!).

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The biggest swaps I made were two ripe bananas instead of 3, and then I used coconut oil and yogurt instead of butter in my recipe. Oh, and I also used some bread flour and dry oats in mine.

This was definitely a winner! It was moist, the perfect sweetness, and the bananas on top just made the loaf look so beautiful! I hope you try it out!

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Adapted from The Kitchn

Whole-Wheat Banana Bread

Makes 1 loaf

Ingredients:

2 medium, ripe bananas
1 cup whole wheat flour
1/2 cup bread flour
1/3 cup dry oats
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup crushed walnuts
1 heaping TBS coconut oil
1/3 cup Greek yogurt
1/2 cup maple syrup (mine was leftover from pancakes the other day, and it had cinnamon and all spice in it!)
1/2 teaspoon vanilla extract
2 large eggs
1 banana, for the topping (optional)
1 TBS raw sugar, for the topping (optional)

How to: 

Preheat oven to 375°F.

In a medium mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, and crushed walnuts. In a separate mixing bowl, stir together mashed banana, oil, yogurt, maple syrup, vanilla extract and egg. Pour the wet ingredients into the dry and stir until just combined.

Pour the batter into a lightly greased standard bread pan. Bake bread until golden and a knife comes out clean when inserted into the bread, about 50 minutes. Try to let it cool off before eating. It will be difficult to do.





Swiss Chard Wraps with Chipotle-Lime Tofu

8 08 2014

Do you guys follow theKitchn.com? If not, then you should. Lately, I feel like they’ve been churning out some awesome content, and I find myself bookmarking or sharing a lot of their recent posts.

Like this post with 17 recipes using a can of chick peas. Or this recipe for a Green Goddess Quinoa Salad bowl (which was on my menu for this week and it was oh-so-good!) Or this post about the best ways to organize your freezer <– so smart! And finally, this recipe, which served as the inspiration for the meal I’m about to share with you!

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The original recipe called for some more “traditional” taco/fajita fillings- red pepper, onion, beans, brown rice.  I could have gone that route, but opted to use up the remainders of the different veggies I had in the fridge (mushrooms, broccoli, and some homemade pico de gallo from Steph) and use the can of corn I had in the pantry. I also had some tofu that needed to be eaten and some feta cheese.

By the way, I must give my friend Steph a shout out. She gave me a bunch of yummy treats from her trip to Key West- limes, a fresh mango, a coconut (!), Florida avocado, and some of her homemade mango pico de gallo. I immediatley used some of the pico in a salad and it was amazing. Oh, and the mango? Probably one of the best I’ve ever had. I was a little skeptical about the Florida avocado because I’ve never had much success with them and always find myself wishing it was a Hass, but this one was perfect!

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I followed the general idea of the original recipe- sauté the veggies/protein, wrap in chard leaves, and top with the dressing, but the biggest divergence from the recipe was my choice of protein: tofu. It just so happened that on the same day I saw the wrap recipe, I had earlier seen a picture of chipotle-lime marinated chicken. I knew immediately that I was going to use those flavors on the tofu in my fridge, so when I stumbled upon the wrap recipe with its similar flavor profile, I knew I had a great recipe mash-up.

When I threw everything together, I was super impressed with this dish. It was so fresh, and so healthy! I think I may be using chard leaves as wraps more often now! Oh, and the Cumin-Lime dressing was the perfect sauce to bring it all together. I hope you enjoy it as much as I did!

Swiss Chard Wraps with Chipotle-lime Baked Tofu, Fresh Veggies, and Cumin-Lime dressing

Ingredients:

For the Baked Tofu:

1 tsp Chipotle powder (more or less to your taste. This was spicy for me!)
1/2 tsp cumin
1/2 tsp garlic powder
Juice of 1 lime
1 TBS honey
1 TBS olive oil
salt

For the Wraps:

Swiss Chard Leaves (as many as you need)
1/2 can corn kernels, drained
1 head broccoli
1/2 cup sliced mushrooms
EVOO
garlic powder

Toppers:
Pico de gallo
feta cheese
avocado

For the Cumin Lime Sauce:

Juice from 2 limes
zest from 1 lime
1/4 cup extra virgin olive oil
1-2 scallions, minced-white and light green parts only
1 teaspoon ground cumin
dash crushed red pepper flakes
1 tablespoon honey
1/2 teaspoon salt

 

How to:

First, make the baked tofu (this can be done in advance, you’ll just want to heat it up before adding to your wraps). Dry the tofu and cut into cubes.  Marinade the tofu for at least 30 minutes. Bake at 350 for 45 minutes, flipping every 15 minutes

Second, fry up the veggies.In a fry pan over high heat, add a few TBS of EVOO, add the veggies and a dash of garlic powder. Add the veggies from the slowest cooking to the fastest cooking: broccoli first, cook for a few minutes, then the mushrooms, cook for a few, and then the canned corn.

Third, make the Cumin-lime dressing. Put all of the ingredients for the sauce into a jar or container with a lid. Shake vigorously!

Fourth, assemble your wraps. Use a chard leaf and add the tofu, veggies, and other toppers you have (I used pico de gallo, avocado, and feta cheese). Top with the cumin lime dressing.

Enjoy!

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Zucchini Mint Feta Mini Quiches

30 07 2014

You guys! I have a winning summer recipe for you!

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I have this mint plant that is growing out of control and I don’t have/know a ton of recipes that call for mint, other than one of my favorite salads and mojitos.

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So the other day I was flipping through Tastespotting, and I happened upon this recipe for a Zucchini Tart. I had just purchased some local zucchini from Trader Joe’s, and though I was tempted to make another batch of zucchini bread pancakes, I decided that my waistline would thank me if I made something a bit less carb-o-licious (thought I do love me some carbs!). I read through the recipe and, though skeptical of the zucchini + mint + feta, COOKED combo, I decided to give it a shot.

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I made a few swaps to make it a wee bit healthier (no wontons, and Greek yogurt instead of milk) – and you know what? It was DYNOMITE!

These were very flavorful, fresh, and yes, they were quite summer-ific (yes, I made that word up!). I whipped up a batch on Sunday so I can have them as breakfast or as part of lunch throughout the week! I hope you enjoy them too!

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Zucchini, mint, feta quiche

Makes 8 mini-quiches

Ingredients:
1 small/medium zucchini, shredded
about 6 tsp mint, minced
about 6 tsp feta cheese, crumbled
4 eggs
1/4 cup plain Greek yogurt
Salt + Pepper

How to:

Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or olive oil.

In a bowl, combine the zucchini, mint, feta. In another bowl, mix the eggs and yogurt until smooth. Add the eggs to the zucchini mixture. Season with salt and pepper. Fill muffin cups. Bake for about 20 minutes or until set.

Dig in!

 








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