I don’t particularly like the texture of bananas. I don’t enjoy eating them fresh out of the peel like my husband does. I know they are very healthy for me, especially as a female athlete. Bananas are full of potassium, high in fiber and low in fat.
So I hide my bananas in Smoothies and breads.
From time to time the bananas on our counter become so ripe that I have to come up with ways of preparing them before they become destined for the compost heap. This happened to me today. And I wasn’t overly interested in making my normal banana bread.
So I started looking into recipes here are some idea:
In the summer zucchinis and summer squashes grow like crazy in these parts. There’s only so much zucchini bread and summer squash stir fry a girl can take though. So I went to my Cooking with Heirlooms Cookbook and modified the Italian Zucchini Crescent Pie. I wasn’t sure why the recipe had mustard or used refrigerated crescent roll dough so I kept it in.
Cooking with Heirlooms is a great resource to find recipes for vegetables you find at the farmers’ market.
This is a slightly edited version of a version of Oeufs au Cumin et au curcuma a l’Indienne from my french anti-cancer cookbook Cuisiner avec les aliments contre le cancer by Richard Beliveau and Denis Gingras. It’s a flavourful and colourful dish. It’s also full of ingredients that are known for helping reduce the likelyhood of cancer. This includes seasonings like tumeric, cumin and coliander, onions and garlic, and the combination of olive oil and tomatoes.
It does contain tumeric which does stain, so be careful.
Ingredients
Olive Oil
2 or 3 cloves of garlic, chopped
1 tbsp ground Tumeric
1 . . . → Read More: Indian Spiced Eggs
I first heard about this trick a long time ago, but it was recently revisited by Busy Bee Lauren. It’s a great way to add some legumes to your desert as well as some additional nutrition. There are only two ingredients. Although I don’t usually like processed pre-boxed food items but seeing as brownies are a junk food to start with I’ll make an exception.
This recipe eliminates the need for oil and egg in the recipe. I think it’s a trick from a vegan brownie recipe.
Ingredients:
1 box Brownie mix (I used Low Fat brownie mix)
1 . . . → Read More: Black Bean Brownie Mix
Smoothies are a wonderful meal because they often can be adapted from what is available at the time. And I enjoy drinking them during busy times. Here’s one of my favorites. It’s delicious enough that my younger brother even forgot it was healthy.
Ingredients
1 banana
1/2 to 1 cup frozen berries (raspberries are the favorite)
1/2 to 1 cup non-fat yogurt (Stonyfield has a yogurt called Banilla that is simply . . . → Read More: Chocolate Berry Smoothie
I love our local farmer’s markets. I try to show my support for our farmers by purchasing the vegetables they have available. This also allows me to eat more seasonally.
Sometimes what I buy doesn’t work with any of the recipes I was in the mood for. Or is something I’m not sure how to prepare. Or is something I’m the only one willing to try eating.
Last week I was in the mood for a salad but didn’t find any lettuce at the farmer’s market. Instead I found some Zucchini and Summer Squash.
To be honest I’m not a fan of Spring. I love winter with snow to ski and snowshoe on. I like autumn when the air is so crisp. I tolerate the heat of Summer. It’s not that I hate Spring. Spring has many beautiful lovely days, gorgeous colours, and a sense of starting over again. What I can’t stand is the rain. I guess Fall gets some of this cold miserable rain too, but I seem to notice it more.
It has been one of those cold rainy spells here in New Hampshire. Cooper comes in looking like . . . → Read More: Avocado Corn Salsa
This is one of my new favorite dishes, I’m excited for the excesses in the garden this summer of eggplant, tomato, zucchini and summer squash because it will be delectable with cheese and portobello mushroom. Be sure to save this recipe if you are vegetarian or seasonally vegetarian like I sometime am. I was quite proud of myself for making most of this recipe with organic vegetables, although at this time of the year they weren’t grown locally.
I found this recipe in the local supermarket, Hannaford’s, monthly Fresh publication. They recommend several of their store brand olive . . . → Read More: Fall Vegetable Gratin
Once upon a time a young woman lived in the city. She ran on sidewalk, she walked to the store and she dined with her friends several times a week. Some of her friends were vegetarians so it was not unusual for the meals created to be vegetarian. And to this day the young woman still loves vegetarian food, despite the fact that the man she loves would never touch it. The end.
I went to the farmer’s market on Saturday. I came home with some amazing cucumbers and tomatoes that I couldn’t wait to eat. I came up with an amazing . . . → Read More: Vegetarian Greek Wrap
I first saw this idea here who found it here who got it from this russian livejournal. So it’s making it’s rounds on the internet I wish I still babysat or had a niece or nephew because I think little kids would love this quick and easy meal. OK, perhaps not as quick and easy as spaghetti with sliced up hot dogs but a fun way to get the kids to eat dinner.
What you will need:
Spaghetti:I think I used thin spaghetti. I would recommend using a spaghetti that’s tough enough to not break when you pierce the . . . → Read More: Spaghetti Hot Dogs
