Tuesday Treats

I am not going to start at the beginning today.  I will give you the granola recipe, but I have to start with my Tuesday treat (this could totally become a regular thing).  As I have hinted at before, I love the flavor of bananas, but their gooey, mushy, icky texture is just that to me.  Icky.  I know what you’re thinking.  Who doesn’t like bananas??  Well, I do like them in anything that’s cooked (bread, pancakes, cookies…), just not raw. 

When I saw banana soft serve, I thought it looked amazing, and prayed that I would like it.  I mean it looks exactly like ice cream.  So I gave it a whirl (pun totally intended :P).

Initial Chunks of Frozen Banana

Banana Soft Serve

Verdict:  I can’t think think of a word that captures it’s awesomeness.  It’s so dang good.  I just added a little bit of vanilla extract and almond milk and it was spot on!  Obviously it tastes like bananas, but friends it is anything but icky!!  Recipe is as follows:

  • 2 super ripe frozen bananas
  • 2 tablespoons of almond milk (or any milk, just to loosen it up)
  • 1/8 tsp vanilla extract

Yep, that’s it.  And who do we have to thank for making so many of us aware of the most natural and probably the healthiest ice cream around?  The lovely Gena at Choosing Raw.  Here’s her post where the great reveal occurred ;).  I’m being totally overly dramatic, but it’s just that good :). *This used to credit the wrong person but the right blog.  I can’t remember who I was thinking of when I wrote this last night, but Gena is the one we can all thank for our new favorite summer treat :D.

I topped mine with almond butter and the raw chocolate syrup they suggested: 2 parts agave nectar to 1 part cocoa powder. 

So, so delicious people.

Entirely Necessary Close Up 😀

Now if you’re still with me and haven’t already run to your banana stash to throw them all into the freezer, we’ll return to our regularly scheduled granola recipe.  Let’s go back to breakfast.  Granola and Fage 0% greek yogurt (if you missed this post about the Fage, this yogurt had stolen my heart).

I promised you this granola recipe, so I am here to deliver!  It’s extremely good and actually something I’ve been making since college.  None of the flavors here are dominant enough to call it any certain type of granola.  It’s just got a nice level of sweetness to it from the agave nectar and brown sugar :).

  • 3 1/2 cups old-fashioned rolled oats
  • 1/2 cup wheat germ
  • 1/2 cup sliced almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup brown sugar
  • 1/4 cup honey or agave nectar
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 2/3 cup any dried fruit, I used equal amounts of dried cranberries and dried cherries

Preheat the oven to 350 degrees.  Combine the honey, canola oil, and vanilla extract in a sauce pan over low heat.  Mix the rest of the ingredients (minus any dried fruit) and be sure to break up any chunks of brown sugar with your hands and evenly distribute it throughout the mixture.  Pour the ingredients in the sauce pan over the dry ingredients and stir until the entire mixture is evenly coated.   Spread granola onto a cookie sheet.

Bake for 10 minutes, then remove from the oven and stir.  Bake for an additional 5-10 minutes watching carefully until browned.

Finally, mix in your choice of dried fruit and enjoy!

Enough Granola for an Army 🙂

For lunch I had 2 more turkey meatballs all gussied up in the last of my proscuitto….

…a spinach salad with cherry tomoatoes and honey dill vinaigrette…

…and Bush’s baked beans I found hiding in my pantry to round it out ;).

Thank goodness for leftovers! 

Snacking this afternoon involved these beautiful organic strawberries I picked up last night.  Actually, only $5!

Now, I’m off to make dinner and go do battle with my lawn :(.  Ugh, can you tell it’s my least favorite part of home ownership?  Oh well, definitely looking forward to my shrimpies for dinner!  Good night!


No Food Mondays

Mehhh.  Mondays are always super hard when I’ve been out of town all weekend.  Usually, I finish all of the leftovers before I go and I don’t really keep food around that doesn’t need to be prepared and cooked.  Today was one of those Mondays.  

Every day I get up at 4:30 am to shower and throw a bunch of random food into a bag make my lunch.  I must leave my house by the time my microwave says 5:07.  Yeah, that’s right, I have it down to the minute.  That doesn’t leave a whole lot of time for standing in front of the refrigerator with a blank stare.  Today I almost missed the van to work, because that definitely happened.  Stupid Mondays.

Breakfast.  I knew I had some Kashi Autumn Wheat cereal stashed in my desk at work, so I grabbed the carton of Silk Almond Milk and threw some in a tupper ware container.  Breakfast.  Done.

Once I got to work, I knew there was no way this would hold me over though, so I scavenged the work fridge and found some eggs.  I hard boiled one of those bad boys and used one of my fave hotel continental breakfast tricks (it can be hard to get anything but refined sugar at those things!).

Peanut Butter and Hard Boiled Egg Whites

Haha, OK, it doesn’t look too appetizing, but if you like PB it’s good!  And it’s an awesome way to boost the protein action in your breakfast.  I mean the egg white doesn’t really have any flavor, so it’s like a big spoonful of peanut butter!  Just the right addition to my whole wheat cereal to keep me full until lunch :D.

OK, back to the blank stare in front of the fridge at home.  At 4:50 am.  Lunch….  This could be a little more interesting.  Need protein…  Proscuitto.  I can work with that…  One last whole wheat pita.  I might be making some progess…  Leftover marinara sauce!  Open the marinara sauce tupperware.  Not so much.  There might be 2 tablespoons left.  So I desperately grabbed the box of tomato sauce, poured it in, dumped in some spices and tada!  Totally sketchy marinara sauce for one last pita pizza ;).

Actually it didn’t turn out too bad.  And for good measure I grabbed a handful of spinach and some cherry tomatoes and threw them in a baggie for a salad. 

Very simple, but hey.  It’s a Monday.  I grabbed the leftover Honey Dill Vinaigrette for the dressing. 

Afternoon snackage.

Almonds and canteloupe.  And I swear I had more than 5 almonds!  They were just consumed before the camera made it out.

Finally time for dinner.  I did not go to the grocery store, but at least I now have time to cook something :).  Quickly, though, because I had some friends to meet up with.  I made a couple of turkey meatballs and nuked a sweet potato.  I decided to add something to the sweet potato, I’ve been seeing for a while.  Baked beans.

I put ’em on the side, though, because I had no idea how I was going to feel about this one.  Guess what!  It was great!  I guess it makes sense in hind sight.  I like brown sugar on my sweet potatoes, so baked beans doesn’t seem like too much of a stretch.

Turkey Meatballs:

  • 4 oz ground turkey
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp minced dried onion
  • 1/4 tsp oregano
  • 1/4 tsp red pepper flakes
  • S&P

And with that I am off to bed folks.  I made some of my standard granola tonight, but it’s my bed time, so you’ll just have to wait for the recipe!  I’ll share it with you tomorrow…

Granola Teaser Photo 😛