breakfast quinoa with a caramelized banana and carrot topping

It is Secret Recipe Club time again.  I have been in a health funk lately.  When I was assigned the blog get healthy with Heather it was the perfect kick I needed to get my mind reset on the concept that health is a lifestyle.  I am fairly committed to a healthy lifestyle but, it is always inspiring for me to read exercise tips and recipes from another health conscience individual.  Heather's blog is filled with recipes, fitness and pregnancy information.  Reading her blog made me feel as if I met my perfect breakfast companion.  I think Heather enjoys oatmeal as much as I do.  We both have oatmeal recipes that include ingredients such as carrots, zucchini, bananas, eggs and chia seeds.  I eat overnight oats almost every morning.  I never get sick of oatmeal.  Breakfast quinoa has been on my radar for awhile but, I never wanted to make it because that would mean no morning oatmeal.  Heather's recipe gave me the perfect opportunity to put the oats on the back burner and give quinoa in the morning a try.  One word ... bananas!  I loved  it.  I have had it both hot and cold. I have had it several days in a row. The slight crunch is a nice change from the soft oats.  It is so easy to prep and it is packed with protein.  Take Heather's advice and start your morning off with this nutritious and delicious bowl of quinoa with endless possibilities of variations.  My favorite bowl was topped with caramelized bananas, carrots and walnuts.  Just bananas!

breakfast quinoa with caramelized bananas and carrots
source: get healthy with Heather

Ingredients

1 cup quinoa, rinsed
2 cups water
1 cinnamon stick, broken in half
2 cups unsweetened almond milk
2 tablespoons chia seeds.
1 tablespoon of butter
1 banana, sliced
1 carrot, julienned
1 tablespoon walnuts, chopped
1 tablespoon agave
1 teaspoon cinnamon


The night before bring the quinoa, water and cinnamon stick to a boil in a small pot on the stove top.  Cover and simmer for 15 minutes, or until the liquid is absorbed.  Remove the cinnamon stick.

Separate into 4 bowl, cool to room temperature, cover and place in the fridge for the night.

Remove a bowl from the refrigerator and add a 1/2 cup if almond milk and 1/2 a tablespoon of chia seeds per bowl.  Give a good stir and let for 5-10 minutes. 

While quinoa is sitting. Warm up a small skillet over medium heat.  Melt butter.  Toss the banana, carrot, walnuts with agave and cinnamon in a small bowl.  Add the mixture to the skillet with the melted butter.  Allow the mixture to caramelize by cooking for approximately 5 minutes stirring frequently. 

Warm bowl of quinoa in the microwave for 60-90 seconds.

Top with a quarter of the caramelized topping. 

*The quinoa is also great served cold with fresh berries.

banana pudding pops

The kids are still asking for popsicles every day.  You may be thinking popsicles in February what is wrong with this girl.  The weather here is unseasonably warm this winter.  The past two weekends we have spent at the beach.  My kids are wearing SPF 50 and I actually have a little sunburn on my back.  Crazy but, incredibly amazing.  The kids loved the orange pudding pops but, in my effort to reduce the processed food I looked for another way to achieve a pudding pop with out pudding mix and cool whip.  They may have actually liked these even more which is a win for all of us.  Perfect southern California winter treat for an afternoon snack or dessert.

banana pudding pop
adapted: eating well

ingredients
1/3 cup light brown sugar
2 tablespoons cornstarch
pinch of salt
2 cups milk
2 teaspoons vanilla extract
2 cups diced bananas, (~ 2 large)
6 ounces greek honey yogurt
10 animal cookies or nilla wafers crushed into small pieces

Whisk sugar, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.  Allow mixture to cool slightly.

Put about the pudding in a blender and add bananas and yogurt. Process until smooth.  Stir the crushed cookies into the pudding mixture.  Divide the mixture among freezer-pop molds. Freeze until firm ~6 hours.

roasted banana pudding

The definition of a major full blown totally stinks bummer is your week long vacation to Punta Mita being canceled due to damn hurricane Jova.  A KID FREE week of sun, cocktails, beach, SLEEP and laughter swept away by a hurricane.  If that is not a bummer I really am not sure what is.  What does a girl do when her vacation has been taken away?  Dust herself off and tackle the long list of to dos that have been piling up before the holidays hit.  Nope not this girl.  This girl makes a big huge bowl of comforting roasted banana pudding to drown her sorrows in.  There is just something so homey and delicious about pudding.  Did eating this take away the vacation blues?  Nope.  Did it taste better then a poolside margarita?  Nope.  It did put a smile on my face as Carter and I both dug into the bowl from either side and talked about his trip to the pumpkin patch.  A day I would have missed had I been in glorious amazing Mexico.

roasted banana pudding

source: cooking light

5 ripe unpeeled medium bananas (about 2 pounds)

2 cups 2% reduced-fat milk

2/3 cup sugar, divided

2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

1 tablespoon butter

2 teaspoons vanilla extract

1 (12-ounce) container frozen fat-free whipped topping, thawed and divided

45 reduced fat vanilla wafers, divided

Preheat oven to 350°.

Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.

Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.

Spread 1 cup custard evenly over the bottom of an trifle bowl. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for at least 1 hour.

banana zucchini and flaxseed muffins

I keep hearing people talk about all the zucchini they have.  Their garden is either bursting with zucchini or their neighbor just dropped off a large zucchini which apparently is like 10 pounds because they can make like 10 different things with it.  I don't have a garden and if any neighbors have gardens bursting with zucchini help a girlfriend out and drop a squash off. I do belong to CSA and I did get 5 average size zucchinis but, I would not say I was overwhelmed with zucchinis right now.  I can't decide if I am jealous of the people with ridiculous amounts of zucchini or annoyed.  Either way I was happy to get my five.  I used one average sized zucchini for these muffins.  I had to do a fine shred to hide the beautiful green strands which should show in the muffins.  The disguise worked.  Both kids and husband devoured these.  I was planning on freezing some for when the zucchini season was over and people stopped dropping them off on my doorstep but, they were finished in two days.  Sounds like great news for a mom who has two kids that don't eat vegetables let alone food at all.  It is good.  What is not good is what the flax does to a little body.  Lets just say the kids are definitely regular.  And on that note ... enjoy!

banana zucchini flaxseed muffins
source: everyday food

1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees.

Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

peanut butter banana bread

 

Fact: Peanut butter makes everything better.  That is not a theory that is a fact.  That is at least a fact in this house.  When my kids start to turn their noses up at food I do one of the following: slather it with peanut butter, drizzle it with honey or dash a few sprinkles across it.  Don't underestimate the power of these three super ingredients.  They kinda make me a rock star to my kids in the kitchen.  Take delicious moist banana bread and add peanut butter then top with a peanut butter glaze and you have just made life better.  Your kids gobble down one slice and ask for another.  Supermom one and kids zero.

peanut butter banana bread

adapted: cooking light

1 1/2 cups mashed ripe banana 

1/3 cup plain fat-free yogurt
1/3 cup chunky peanut butter 

3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon 

Cooking spray
 

1/3 cup powdered sugar 

1 tablespoon 1% low-fat milk 

1 tablespoon creamy peanut butter

Preheat oven to 350°. 

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.  

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cinnamon) in a small bowl. Add flour mixture to banana mixture; beat just until blended. 

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. 

Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
 

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

 

banana butterscotch snacking cake

Lately I have really been trying to incorporate fruits and vegetables into dishes as many ways as possible.  I know baking one overly ripe banana into a cake does not make it a healthy item but, this is a snacking cake.  When I compare this snack cake to those you find on the grocery store shelves (twinkies, ho-hos, ding dongs) ... you get the picture ... I feel pretty good.  I am trying to move away from processed food (goldfish, bunny crackers and bars) and create items from the kitchen filled with better ingredients and lots of motherly love.  This cake is so easy that both kids helped make it.  I gave one the wet ingredients and the other the dry and we combined and stirred together.  This is a great alternative use for black bananas other then banana bread.  The cake was fluffy, moist and had the perfect amount of banana flavor which was elevated with the sweet pockets of butterscotch.

banana butterscotch snacking cake

adapted: cooking light

• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/3  cup  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1  cup  plain low-fat banana yogurt
• 3/4  cup  mashed ripe banana (about 1 medium)
• 1/4  cup  canola oil
• 1  teaspoon  vanilla extract
• 1  large egg, lightly beaten
• 1/2  cup butterscotch chips 
• cooking spray

Preparation

1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.  Add chips and give a quick stir to incorporate.
4. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20-22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.

banana bread oatmeal

People often ask me if I really eat all of the sweets that I make.  The answer is yes.  I do eat them but, I definitely have a sensible portion well unless it is a slice of cake and then I really can't control myself.  I don't know what it is about a slice of cake but, I will not leave a crumb on the plate and I NEVER ask "cut me a small slice"!  That being said I do eat very healthy the majority of the time.  My favorite meal is breakfast and a big part of that is my LOVE for oatmeal.  This love affair has been going on for many years and the hubby often teases me because I have made so many oatmeal creations that I just get hooked on.  I probably have 20 different variations that I cycle through.  I thought that I would share some of these heavenly breakfast bowls.  This is my fall back bowl.  My first love in oatmeal creations and the one I always have all of the components on hand.  I got scared of eating bananas for a small window and I left this breakfast in the dust.  I am no longer scared of the banana. Banana and me have a daily date. 

banana bread oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened vanilla almond milk

1 banana sliced

1 teaspoons of brown sugar

1/8 tsp cinnamon

good sprinkle of ground flax seed meal

Combine the oats, water and almond milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add sliced banana, brown sugar, cinnamon and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Enjoy!  This has approximately 300 calories.

basic banana bread

Omega 3s what are they, what do they do?  I am not really sure but, I keep hearing you need to eat them.  I buy the milk with omega 3s and the brown eggs with omega 3s.  Am I the only one that thinks brown eggs are healthier then white?  I have no idea why I think that but, then toss in organic and omega 3 and I am buying them.  I continue to hear about the benefits of flaxseed which  provides both omega 3s and fiber.  I don't cook much fish which is a major source of omega 3s because my house is small and it makes our home smell like fish.  No matter how good the fish is a home that smells like fish is not good.  Carter does not like fish, eggs or vegetables so, I worry about his omega 3s and fiber.  I am always looking for new ways to sneak more into his food without him noticing.  The flaxseed in this banana bread adds a nutty undertone which is tasty.  This banana bread is moist,  flavorful and the light glaze on the top adds enough sweetness that you don't need to spread cream cheese or anything else on this bread.  I typically bake quick bread in four mini pans because I hate wasting food and we don't get through a whole loaf but, this was baked as one big loaf and every crumb is gone. 

basic banana bread

adapted: cooking light

• 1 1/2  cups  mashed ripe banana (~2 large)
• 1/3  cup  plain fat-free greek yogurt
• 5  tablespoons  butter, melted
• 2  large eggs
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 6.75  ounces  all-purpose flour (~ 1 1/2 cups)
• 1/4  cup  ground flaxseed (flaxseed meal)
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• Cooking spray
• 1/3  cup  powdered sugar
• 1 1/2  teaspoons  1% low-fat milk

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

banana cupcakes with peanut butter frosting

Proposal has been on my mind quite a bit the past few days after Edward popped the question to Bella and she accepted only to have the screen go dark when they determined they had to tell Charlie.  Pathetic I know but, who doesn't have a guilty pleasure?  Eclipse was my favorite of the four books so, I was so excited to be able to see it with friends this weekend.  Definitely enjoy it and definitely not happy when I figured out I would be 37 when the next movie is released.  One guilty pleasure must follow another so, I indulged in a bit of banana and peanut butter yumminess which is a favorite flavor combination of mine.  These cupcakes are said to make men propose or so, the article claimed.  They are either a dense cupcake or a light muffin whichever way you want to look at it.  The frosting is good with a sweet peanut butter flavor that does not overpower the cupcake.  We all liked them.  Would they make my husband propose?  Doubtful but, he did have two so that is a very good sign. 

"Propose to Him" Banana Cupcakes

Source: Butter Lane Bakery


Cupcakes
1 1/2 cups sugar
1 stick unsalted butter, softened
2 large eggs
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp salt
1 cup buttermilk
1 1/4 cup ripe banana mashed (~2)

Frosting
2 cups powdered sugar
1 stick unsalted butter, softened
1 tsp. vanilla extract
1 cup creamy peanut butter
3 tbsp. milk

Preheat oven to 350 degree.
Cream butter and sugar with a mixer until light and fluffy.
Add eggs and vanilla, and mix until batter is smooth.
Combine all dry ingredients and mix into batter in 3 parts, alternating with buttermilk.  Reduce speed to low and mix for 2 more minutes
Line cupcake pan with wrappers.  Using a spatula, gently fold mashed bananas into batter.  Scoop into cups until 2/3 full.
Bake for 25 minutes and let cool

For Icing
Combine powdered sugar, butter and vanilla.  Mix in peanut butter and milk and blend until spreadable.
Pipe onto cooled cupcakes.

Banana Oatmeal Chocolate Chip Cookie

I love sweets and I have to have something sweet to end the day.  Problem is I have baby weight to loose, a bathing suit to squeeze back into and 92 days until we leave for Belize.  I am not certain how I am going to manage my resolutions of starting a recipe blog, lose the baby weight and be f-u-n in 2010 but, I will try.  I can't give up my sweets so moderation will be key and maybe some will be lighter.

These cookies make me feel like they are healthy ... banana and oatmeal is practically diet food.  I wanted a lighter sweet and these fit the bill.  They are only about 100 calories and they are just sweet enough.  I did not taste a ton of banana flavor but, that may change as they sit over night.  The chocolate stole the show.  They are more cake like then cookie and almost taste like a banana bread cookie. 

Banana Oatmeal Chocolate Chip Cookies

Adapted from Cooking Light

Ingredients

• 1/2  cup  mashed ripe banana (about 1 medium)
• 1/2  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1/4  cup  granulated sugar
• 1  teaspoon  vanilla extract
• 1  large egg
• 5.6  ounces  all-purpose flour (about 1 1/4 cups)
• 2  cups  old-fashioned oats
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  cup  semisweet chocolate chips
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

Yield 20 cookies 

Roasted Banana Cake with Brown Butter Frosting

Roasted Banana Cake with Brown Butter Frosting

adapted from Cooking Light

• 3 medium sliced ripe banana
• 1/3  cup  packed dark brown sugar
• 1  tablespoon  butter, chilled and cut into small pieces
• 9  ounces  cake flour (about 2 1/4 cups)
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 1/4  cup  lowfat buttermilk
• 1  teaspoon  vanilla extract
• 1/2  cup  butter, softened
• 1 1/4  cups  granulated sugar
• 2  large eggs
• Baking spray with flour 

Frosting:

• 1/4  cup  butter
• 2  cups  powdered sugar
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
• 1  teaspoon  vanilla extract

Preparation

1. Preheat oven to 400°.
2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.
3. Reduce the oven temperature to 375°.
4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled cake.

Notes:

This cake is worth going out and getting bananas for rather then searching for a recipe to use ripe bananas.  The frosting is SO good.  I can't stop thinking about what else to use it on.  The cake was done at 20 minutes but, I kept it in for 3 more minutes which was a mistake as it dried it out a bit.  The butter turns brown fast so, you have to keep an eye on it.  It is truly delicious.