Gorgeous eggplant is popping up all over around here on the farms. And if you’ve got some finicky eggplant folks blessing your home i feel your pain this recipe just may do the trick and convert them over to the dark purple side. Continue reading
wheat free
Grilled Asian Sesame Chicken Thighs
Chicken thighs tend to get shoved in a corner and for no good reason at all. They are total gems of the chicken world, in my opinion. They don’t dry out like white meat. They are tender, full of juice, totally affordable and so quick to cook. Just a few of the many reasons this dish is a favorite of mine. Continue reading
Cucumber, Apple and Bacon Salad
This is a fun switch to a classic summer side dish. Theres so much you can do with this recipe…adding bleu cheese or celery to the mix is wonderful, dried cranberries or cherries instead of apple is pretty delish, too. But this right here is my favorite variation; crunchy, fresh cucumber, sweet, crisp apple, and smokey bacon make an awesome team paired with the creamy, tangy dressing. Continue reading
Blackberry Oat Breakfast Bars
These are a result of a kitchen accident. A while back I set out to create a recipe for a crumble or cobbler topping. Now, you know me and baking. It takes a good handful of tries for me to achieve greatness on that end. Baking + healthful doesn’t always make the best couple. Textures have to be played with and ratios have to be changed and changed as I go. It’s not like adding this or adding that to make them taste better…its science. And people, I am no scientist. Continue reading
Parmesan + Goat Cheese Grilled Zucchini Boats
My husband? He’s pretty amazing. Sensitive. Kind. Strong. Intelligent. Nearly the whole shebang, that Nickyboy is. But a zucchini lover he is not…it’s the texture. I can let the toilet seat thing go. The all-too-often-frat-house-vibe I get from living with him, fine, I’ll get over it (please, just put the toilet seat down. And the toothpaste…just clean the remains out of the sink before you finish!) But the lack of love for a little tiny thing called ‘summer squash’ that is very near and dear to my heart? I can’t. I won’t. This is a part of our marriage…for better or for worse. You’ve committed to me? You’ve committed to summer squash. Have I mentioned that he’s passed this turn-your-nose-up mentality of it on to my daughter? Oy vey. I’m in trouble. Continue reading
Nourished Banana Bread
This is the good stuff, right here, friends. Our very favorite banana bread recipe. Now, I must warn you. This recipe contains no refined sugar. No gluten or crazy “healthy flour blend” that you need to go buy. And chances are, if you utilize any of my “baking” recipes you already have all of these ingredients sitting right in your freezer or pantry-they are my baking “staples”.
My kids beg for more. My friends are shocked that a sweet treat that’s typically packed full of unhealthful ingredients can actually be transformed into something they can feel good feeding their kiddos for breakfast. This, right here friends, is why I love to cook. Because it really is possible to turn traditional favorite recipes into more nourishing versions…and this banana bread recipe is the perfect display of just that. I hope your family enjoys this one as much as we do!
Nourished Banana Bread
*note: you can purchase pre made oat flour, but it’s a piece of cake to make your own: just place rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture.
Ingredients
1 1/4 Cups Gluten Free Oat Flour
1/4 Cup Flax Meal
1/4 Cup Almond Meal
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 VERY Ripe Bananas, mashed *about 1 1/2 cups
6 Tablespoons Unsalted Butter, melted and slightly cooled +more for greasing the pan
1/4 Cup Honey, Pure Maple Syrup or Agave Nectar
2 Eggs, lightly beaten
1 Teaspoon Pure Vanilla Extract
1/2 Cup Chopped Walnuts, optional
Directions
Preheat oven to 350 and grease a 9×5 inch loaf pan with butter. Place the oat flour, flax meal, almond meal, baking soda and salt in a medium bowl and whisk to combine.
In a large bowl whisk the bananas, honey/maple/agave, butter, eggs and vanilla together until well-combined. Pour the dry ingredients into the banana mixture and stir gently until all ingredients are just incorporated. Fold in walnuts. Pour into prepared baking pan (and sprinkle the top with whole oats, if desired) and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
Chicken Sausage and Summer Corn Chowder
As you know, I’m crazy for summer soups and chowders..remember this one? Grilling tends to be my go-to this time of year but I love to switch it up with a fresh bowl of light comfort. This soup falls nothing short of that. It’s a great way to utilize all of the beautiful sweet corn and veggies that are starting to show up at the farm stands. Continue reading
Chewy Granola Bars
I can always count on this blog when I’m in need of new inspiration…it simply never lets me down. She is full of technique, passion and positively beautiful fare. So when I saw this recipe for Chocolate Chunk Granola Bars I knew I had to give them a try. Continue reading
Mexican Street Corn
I can’t. I’m not even going to try. Please make this. Immediately. Forever and ever Amen. Continue reading
Mango Coconut Dreamsicle Pops
So there’s delicious. And then there’s these. Beyond delicious. Indescribably delicious. So delicious you’ll make them for your kids and fight them for the last one. So please, those of you without wee ones, make these. Make them all for yourself. Eat them all to yourself. And think of me. Continue reading
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