Nana-Strawberry Bread!!

Yes, you read that right…..today I created a new type of yumminess.

5-25-2019 009.JPG

Banana-Strawberry Bread…..need I say more?  Beyond delicious. A couple of weeks ago, while visiting my local Whole Foods, I came across an ingredient I had never worked with before – green banana flour. I had read about this in Dr. Gundry’s The Plant Paradox, but had never looked for it. Well, it found me and it was on sale, so I found myself purchasing two bags of gluten free containers of Let’s Do Organic Green Banana Flour. Fast forward to today….and preparing for a celebration this weekend, so out it came when I thought of banana-strawberry bread, after purchasing 4 lbs. of fresh strawberries from Aldi’s this morning.

Here’s the recipe:

1 cup of Green Banana Flour, sifted with 1/2 teaspoon baking soda

1 cup of all purpose flour, sifted with 1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick melted unsalted butter

1/2 cup light brown sugar

1/2 cup pure cane sugar

2 large eggs

3 mashed bananas

1 cup finely chopped strawberries

Preheat oven to 325 degrees. In one bowl, sift green banana flour and all purpose flour with the baking soda and salt. Mash the bananas and chop the strawberries.  Melt the butter and beat the sugars with the butter until frothy, incorporating each egg and beating it together until well mixed.  Then alternately add the flour mixture and banana mixture, beginning and ending with the flours. Beat just until blended – do not overbeat.

Mix in the strawberries with a fork, so that it is well incorporated into the mixture and place in a floured bread pan in the oven for 75 minutes.

Allow it to cool before slicing….and enjoy as a snack with extra fresh bananas and strawberries, or just by itself with a cup of hot almond milk coffee…..and I am sure you will also say the same thing I said: “Yummmmmmmmmmmmmmmmmmmmmmmy!”

 

Advertisements

Strawberry-Tomato Soup with Broiled Chicken infused with an Espresso-Kosher Salt Rub!

 

ImageRemember that awesome tomato soup I made on Friday afternoon?

For a special Sunday lunch, I took one pound of fresh, bright red strawberries and pureed them with 1/3 cup of the awesome tomato soup, and placed it to chill in the freezer.  I adorned it with some grape tomatoes, broccoli and three Awesome Garlic Parmesan Pretzel Crisps, made by Snack Factory.  These chips are totally awesome…and go so well with strawberry-tomato soup, which by the way could be enjoyed before, during or after lunch!  The light garlicky tomato soup, accentuated with the pureed strawberries made my taste buds feel like they were at a disco! So much flavor dancing all over my tongue….severe yum factor!

Had chicken in the fridge, so out it came…and unbeknownst to me, opening my cupboard I reached for the espresso….even though it did not seem to make any sense, I took kosher salt and therefore created my first espresso and kosher salt rub for chicken.  Let me tell you….the awesome perfume of espresso with chicken wafted throughout my kitchen, making me salivate, as I waited for it to cook.

Zucchini and broccoli, lightly tossed with a just a tablespoon of extra virgin olive oil, really good balsamic vinegar and kosher salt made a great side dish.

Try this recipe out and let me know what you think!!!!

SO EXCITING THAT THIS HAS BEEN FRESHLY PRESSED!!!!!

Early Saturday Breakfast: Strawberry & Muenster Cheese Mini Sandwiches!

1-19-2013 001

Remember that yesterday I shared with you how my Tomato Soup Biscuits came about? Biscuit left-overs provoke me to think out of the box…..yesterday not only did I purchase those lovely vegetables to make the absolutely-aromatic-fill-your-tummy-with-goodness-tomato soup, I also found that they had the most extraordinary bright red, juicy strawberries!

Knowing that I had Muenster cheese waiting for me in the fridge, out came the strawberries, left-over tomato-soup biscuits, awesome cheese…..what better combination for a mini-sandwich breakfast, accompanied with freshly grated lemon-ginger-honeyed hot tea???

I like to keep a lemon and fresh ginger in the freezer as it makes it so easy to grate….so one lemon was grated as well as one healthy heaping spoonful of freshly grated ginger went into 2 cups of boiling water, with the fresh lemon juice of the grated lemon, and a friendly drop of honey made this beyond delish….a wonderful accompaniment to the light strawberry-Muenster cheese mini sandwiches for Breakfast!

Have a Fantastic Weekend!!

Oh, what a day! And I mean last Saturday, March 24th at Tart & Berry

I had such a Great Time!  Talk about intense baking…..last Friday I ran home from work and made quite a few goodies:

  • Nespresso/Chocolate Mini-cupcakes
  • Strawberry Mini-cupcakes with fresh Strawberry/Neufchatel Cheese Frosting
  • Lemon/Key Lime Mini-Cupcakes with fresh juice
  • Chocolate & Peanut Butter Mini-cupcakes, with a hint of orange
  • Banana and Dulce de Leche Mini-cupcakes

And on the savory side

  • Parmesan, olive and sundried tomato mini-mini biscuits, and last but not least
  • Corn and black bean mini-muffins!

I had a grand time baking and what fun it was to meet so many people!  We had quite a few hundred that stopped by to taste mini-baked goodies made by yours truly, as well as try the numerous yummy yogurts and awesome paninis and salads that Tart & Berry sells!

Make sure to stop by Tart & Berry and try out their Tiramisu yogurt…..talk about severe yum factor!!!!