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Posts Tagged ‘banana’

by Sarah Steimer

New Beginnings New Year Smoothie

Time to start the new year with something healthy! This bad boy was like drinking a whole breakfast, and is probably healthier than most handfuls of cereal we shove in our food holes. I mean, what?

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by Sarah Steimer

Carrot-banana oat muffins

I’m not anti-gluten or anti-sugar, but I do try to avoid having dessert for breakfast. These muffins are naturally sweetened with carrots and banana (and, yes, just a little sugar) and offer a nice pop of fiber with the oats.

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by Sarah Steimer

Strawberry-banana used to be my favorite flavor yogurt when I was little. I remember one summer I was particularly into eating a little container of this yogurt — the kind that came in the break-off six packs — and dip one of those hard Italian breadsticks into it. So this is kind of, sort of like that. Only probably better and way less weird.

Strawberry-banana used to be my favorite flavor of yogurt when I was little. I remember one summer I was particularly into eating a little container of this yogurt — the kind that came in the break-off six packs — and dip one of those hard Italian breadsticks into it. So this is kind of, sort of like that. Only probably better and way less weird.


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by Sarah Steimer

So obviously the mulberries was a pretty random choice, and I don't expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They're a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.

So obviously the mulberries was a pretty random choice, and I don’t expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They’re a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.


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by Sarah Steimer

This turned out to be more of an off-white smoothie than a pure yellow smoothie, but all of my ingredients were yellow (save for the yogurt)! The polenta was my wild card in this smoothie. I had tried oatmeal in a previous smoothie and it was just a bit chunkier than I wanted. I noticed my yellow log of polenta and thought, "Bingo."

This turned out to be more of an off-white smoothie than a pure yellow smoothie, but all of my ingredients were yellow (save for the yogurt)! The polenta was my wild card in this smoothie. I had tried oatmeal in a previous smoothie and it was just a bit chunkier than I wanted. I noticed my yellow log of polenta and thought, “Bingo.”

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by Sarah Steimer

This certainly isn't our first banana muffin recipe we've ever posted, and I'm sure it won't be the last. As long as there are certain people in certain households who insist on buying more bananas than he/she can eat, there will be new banana baked good recipes.

This certainly isn’t the first banana muffin recipe we’ve ever posted, and I’m sure it won’t be the last. As long as there are certain people in certain households who insist on buying more bananas than he can eat, there will be new banana baked good recipes.


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by Sarah Steimer

The original recipe was for loaves, but this is just better.

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-3 ripe bananas (about 1 1/2 cups), mashed
  • 1 teaspoon lemon juice
  • 3 tablespoons bourbon (plus a shot for you)
  • 2/3 cup coarsely chopped walnuts
  • 2/3 cup chocolate chips

Sift together the flour, baking powder and salt in a medium bowl.

Using a mixer, combine the butter and sugar until fluffy. Add the eggs one at a time. Add the bananas, lemon juice and bourbon, mixing until well combined.

Add the dry ingredients to the wet and beat until just incorporated. Mix in the nuts and chocolate chips.

Grease your mini muffin pans (I use butter and flour). Fill the pans almost full, about three-quarters of the way or more (just don’t go over the edge). Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the tops are golden.

Makes about 36 mini muffins.

Recipe adapted from: Pixelated Crumb

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