It's been 16 years of ups and downs, but with God's grace we've made it this far. I pray God will bless us with many, many more.
Thursday, April 06, 2017
Friday, January 27, 2017
I love banana bread. I love chocolate banana bread. Then I found this recipe for chocolate PEANUT BUTTER banana bread and I was in heaven! Three things that simply belong together! In this recipe, I wanted to add chocolate chips for the extra bit of chocolate in every other bite, but alas, I had no chocolate chips. I had about half a bag of butterscotch chips and well, that was the direction I went and they worked! Enjoy this with a dark cup of coffee or black tea. It’s delicious!
- 1 cup all-purpose flour
- ½ cup cocoa
- ⅓ cup peanut butter, slightly melted
- ¾ cups sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mashed bananas
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1/2 - 1 C. chocolate or butterscotch chips (optional)
- Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a large bowl, mix together the slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and eggs. After mixing, stir in cocoa, baking powder & soda, salt, and vanilla. Stir in flour last. If using chips, stir in just until incorporated.
- Pour into loaf pan and bake for roughly 55 minutes, until a knife inserted in the center of the loaf comes out clean. Cool on a wire rack for 20 minutes.
Perfect healthy cold weather soup! This is dairy/grain free and vegan (for those on restricted diets use veggie broth). It’s relatively easy to make. I don’t have a food processor, but my heavy duty blender did the trick. Just be very careful and start off slow. Don’t overfill, otherwise you could have scalding hot soup everywhere.
- 1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 1/2 red bell pepper diced
- 4 cloves garlic, minced
- 1/2 tsp chili powder
- 1 Tbsp turmeric powder
- 4 cups chicken stock or bone broth (for vegan use veggie broth)
- 1 head broccoli, trimmed and chopped (6 cups)
- 3 cups baby spinach
- 1 avocado, chopped, plus more for garnish
- Coarse salt and freshly ground black pepper
- Heat oil in a medium pot over medium heat. Add onion, garlic, bell pepper, chili powder, and turmeric and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
- Transfer soup to blend and puree with avocado. I like a little texture, so I left 3 cups out and mixed in the blended portion with the reserved. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
This delicious stew is perfect for vegetarians or meat eaters. It’s full of healthy fats and turmeric is an anti-inflammatory. Comforting and warm, it’s one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grains, this pairs nicely with wild rice.
- 2 Tbsp coconut oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 medium head cauliflower, stemmed and cut into bite-size florets
- 1 jalapeno, stemmed, seeded, chopped
- 1 C chopped kale or spinach if you don’t like kale
- 2 tsp ginger paste
- 1 Tbsp cumin powder
- 1 Tbsp coriander powder
- 1 tsp turmeric powder
- 1 can full-fat, unsweetened coconut milk
- 1 tsp sea salt
- 2 Tbsp chopped cilantro
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.