Healthy Banana Muffins

As I was making my son breakfast I noticed that I had two perfectly ripe bananas. Too ripe for eating but perfect for baking, so I whipped up a quick batch of banana muffins. Yum! These are so delicious and quite healthy too with the whole wheat flour, buckwheat flour and almond meal, only a cup of sugar and wholesome bananas, eggs and yogurt. Try it for a quick breakfast with some fruit or a healthy snack.

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Healthy Banana Muffins

  • Servings: 12 large muffins
  • Time: 15 minutes active, 20-25 minutes in the oven
  • Difficulty: easy
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Rich, fragrant and healthy banana muffins.

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup almond meal (flour)
  • 1 cup coconut palm sugar
  • 2 tablespoons ground flax seed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (or more)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
  • 2 tablespoons coconut oil
  • 2 large eggs
  • 2 very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added) or raisins
  • 1/4 cup nuts of choice (I used pumpkin seeds today)
  • parchment paper muffin liners

Procedure

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flours and next 7 ingredients (through salt) in a medium bowl. Stir with a whisk.
  3. In a small bowl mix with a whisk the yogurt, oil, egg, banana and vanilla extract until smooth. Add the cranberries and nuts. Stir gently.
  4. Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
  5. Spoon the batter into a muffin tin lined with parchment paper muffin liners. The parchment liners don’t require any oil, they are non-stick and are an incredible find! If you don’t have these then lightly spray your muffin tins with cooking spray.  Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted into center comes out clean.
  6. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
  7. I usually freeze half the batch to put in a lunch box or enjoy at a later date.

https://healthyseasonalcooking.wordpress.com

May 16, 2017

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Mixing the dry ingredients
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Mixing the wet ingredients
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All ingredients mixed together

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Tomato, Corn and Avocado Salad with Ricotta Salata

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Pretty warm day here in the Bay Area. I decided I would make crab cakes Crab Cakes and a tomato, corn and avocado salad. This was based on what looked fresh at the grocery store today. Just a quick salad that I threw together, no actual recipe, but I tried to capture it the best I could in the recipe below. Enjoy!

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Tomato, Corn and Avocado Salad with Ricotta Salata

  • Servings: 4
  • Time: 15 minutes
  • Difficulty: very easy
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Healthy and quick spring/summer salad.

Ingredients

  • 1 1/2 cup cherry or grape tomatoes, sliced in half or quarters depending on size
  • 1 avocado, diced and soaked in lime juice
  • 1 tablespoon lime juice (approx)
  • 2 ears of fresh corn, cooked and sliced off the cobb
  • 2 tablespoons ricotta salata cheese, very small dice
  • kosher salt
  • freshly ground pepper
  • extra virgin olive oil

Procedure

  1. Combine the tomatoes, avocado with lime juice, corn and ricotta in a medium bowl. Try to add the corn while it is still hot or warm, it warms up the rest of the salad and makes the flavor more intense. Mix well.
  2. Sprinkle with the salt, pepper and olive oil and mix well.

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May 10, 2017

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Artichoke Hummus

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So easy and so delicious! I got the recipe from Feed Me Phoebe and I have made it several times. The first couple of times I used Great Northern beans instead of Garbanzo beans and I have also used marinated artichokes instead of water-packed artichokes, but I think it is healthier with the water-packed artichokes. I have also added a couple of handfuls of fresh spinach in the past, which I would have done today, but I am out of spinach! The hummus is great any of these ways. Below is the basic recipe, pretty much unchanged from Phoebe Lapine’s recipe.

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Sublime with a Himalayan Pink Salt Lentil Chip

Artichoke Hummus

  • Servings: 6-10
  • Time: 5-10 minutes
  • Difficulty: very easy
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Super quick and healthy hummus with items easily found in a pantry.

Credit:  Feed Me Phoebe 

Ingredients

  • One 15 ounce can garbanzo beans (chickpeas)
  • One 15-ounce can artichoke hearts in water
  • 2 tablespoons tahini
  • 2 large garlic cloves, peeled
  • 2 tablespoons lemon juice (one lemon)
  • kosher salt
  • pinch or two of paprika
  • one or two tablespoons of water
  • splash of extra virgin olive oil

Procedure

  1. Combine all ingredients except for the olive oil in a blender or food processor and puree until fairly smooth (I like it a little bumpy still). Taste for seasoning.
  2. Transfer to a serving bowl and garnish with a splash of olive oil and a sprinkle of paprika. Serve with crudités and lentil chips (or the more traditional pita chips). Enjoy!

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May 9, 2017

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Sizzled Shrimp and Asparagus Provençal

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I took a little blogging-break, but hopefully I am back for the next month or so. June blog entries will probably be very light if at all. But hey, who wants to cook in the summer anyway! This a a very simple and easy dish to slowly get myself back in the swing of writing again. This is a Food & Wine recipe that I added asparagus and mushrooms to. A very flavorful and nice quick weeknight dinner.

Sizzled Shrimp and Asparagus Provençal

  • Servings: 4
  • Time: 20-30 minutes
  • Difficulty: easy+
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Healthy and flavorful dinner that combines garlic, lemon and olive oil with shrimp, asparagus and mushrooms to make a quick dish for a busy weeknight.

Ingredients

  • Extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 pound cremini mushrooms (or white button), cut into thick slices
  • 1 pound asparagus, ends broken off and sliced into one-inch pieces
  • kosher salt
  • fresh ground pepper
  • 1 pound jumbo shrimp, peeled and deveined (save time and buy it deveined, it is worth it!)
  • 2 tablespoon small capers, drained
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons finely chopped flat-leaf parsley

Procedure

  1. In a very large skillet heat some olive oil until it shimmers. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté for a few minutes. Add the asparagus and the shrimp and cook over high heat until the shrimp are lightly browned and barely opaque, about 2 minutes.
  2. Add the capers and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat for 4-5 minutes, until the shrimp are cooked through and the sauce is slightly reduced. Transfer the shrimp mixture to a dish and spoon the sauce on top. Add a sprinkle of the remaining 1 tablespoon of parsley and serve. Enjoy with some crusty whole wheat bread or rice.

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May 8, 2017