This baked oatmeal was so delicious and warm on a cool, lazy Saturday morning. It is also healthy and used some bananas that were hoping downhill. My daughter had to ask me if this was dessert and demanded we have it again the next morning – high marks from my 4 year old. (more…)
Posts Tagged ‘Bananas’
Banana Bread…..One of my granny’s favorites! She loved making it but I didn’t always see the value of a great piece of banana bread. Through the years, my views have broadened. It has a few things going for it. 1) It gives a little usefulness to those ripe bananas that you just didn’t get too! 2) It turns bananas into something edible for people like me who just don’t like bananas! (more…)
I’m definitely on the green smoothie bandwagon. When they initially gained popularity, I really wasn’t convinced that I would be okay drinking a salad. I finally tried it because of the nutritional benefit and found that I really like them! (more…)
Most every week I am gifted with about seven bananas in each Bountiful Basket. One for each day. Sounds like a perfect plan.
I only like them when they start looking more like a cheetah than a banana. Here’s where the war begins. ….My other half sees one of those precious yummy spots and he’s done, fini, end of story.
What is a persimmon and how do you eat one? Persimmons are bright red-yellow, glossy, and plump with their leaf still attached. Persimmon tastes like mango or apricot. Though originally from Asia, they are grown in the United States and are in season in the fall. They can be peeled and eaten as a snack, added to salads, and are delicious in cookies, cakes, or muffins. This is my recipe for Persimmon Banana Bread. Enjoy!
If your kids (especially the teen set) are anything like mine, they have one thought when they walk through the door after school…food. They cannot be compelled to share tales of their day, prepare for evening activities, or certainly start on homework until the growling stomachs that have been functioning on the brink of starvation since lunch are satisfied. Led by their empty guts and parched throats the newly returned scholars begin a systematic search of the kitchen cupboards, fridge, and freezer pulling out just about anything crunchy, sugary, salty, or wet.
My name is Carrie K and I am one of the new bloggers for Bountiful Baskets. I am excited to be joining their team and I am even more excited to be able to share with you a journey that I recently began. In my blog posts, I will be posting healthy recipes made from the wonderful fruits and vegetables that we have gotten from our weekly contributions.
Sooooo, you have bananas that very very ripe and you are walking over to the trash can to toss them out…STOP…DON’T DO IT! There is never a good reason to toss an overripe banana. You can easily toss them in the freezer (either in the peel or in a freezer bag) for use in banana bread, banana muffins, or better yet….COOKIES! These are without a doubt the easiest cookies you will EVER make and the the beauty part (aside from the whole using overripe banana thing) is that they only take 2 ingredients. Yep, TWO ingredients. Now I can’t take total credit for the two ingredient cookie concept. I saw it last week (maybe the week before) and I thought it was a great idea but wasn’t overly thrilled w/the idea of using plain ol’ everyday oatmeal. So I thought to myself, “Self, what can we do to jazz this up a bit?” Then, as I glanced around the kitchen the rays of joyful light were extruding from the bag of cherry pecan granola that had been tucked away. THAT’S IT! Cookies made using only ingredients from Bountiful Baskets….SAAAWWWEEETTT!
2 over ripe banans
2cups of Bountiful Baskets granola (any flavor will work)
**I added a handful of pecans because I’m nutty like that!
*Technically you can toss in a little brown sugar, chocolate chips, cranberries, raisins, etc. whatever your heart desires as long as all of the ingredients remain moist.
Place granola in a mixing bowl and add bananas. Incorporate ingredients until completely moist and drop by tablespoons onto a non stick silicone lined baking sheet. Bake at 350* for apprx. 15 min. Remove from the oven and allow to cool (SERIOUSLY, hot granola is REALLLLLLLYYYY hot, trust me on this one ok?!) Now pour yourself a nice cold glass of milk and enjoy.
The last two months have brought about great changes in my kitchen. We have recently discovered that many of my 7-year-old’s chronic pain issues are due to numerous, severe allergies- both food and environmental. I was already committed to having a “non-processed” pantry and she was already gluten-free so I thought I had the home-cooking lifestyle down pat. But the discovery of allergies to all grains, many fruits and vegetables, and to other basics including olive oil and raw local honey, really set my mind whirling. So much of what I thought was healthy was in fact hurting her. Though I was truly grateful to finally get some answers for my girl I felt depressed, overwhelmed, and totally ill equipped for the task at hand. But, being a somewhat plucky, hard-to-keep-down kind of gal, I quickly got over my pity party and did the best thing I could do. I started to research and started to get into the kitchen and experiment.