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Connie and I were trying to decide what to do with some extremely brown bananas. My first go-to would be banana nut bread, but with egg, oil and butter, we set out to find another option. Well here it is! We’ve reduced the sugar, eliminated the oil, and there is no dairy. The result – a pretty great banana bread! Enjoy!
Ingredients
3 medium bananas, smashed
1 cup unbleached flour
1 cup oat flour
1 cup sugar
5 heaping tbsp unsweetened apple sauce (substitute for 8Tbsp Butter & 1 Tbsp milk)
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1-½ cups walnuts, chopped
1 tsp salt (optional)
1-½ cup raisins (optional)
Chia Seed Mixture (egg substitute) - 2 tbsp chia seed, 6 tbsp of water - let sit for 15 minutes (until thick), & stir.
Instructions
Preheat oven to 325-350 (DT’s electric over should be 350)
Mix all ingredients together. Pour mixture in 1 loaf pan.
Bake for 18-22 minutes, or golden brown. We baked for much longer than the 20 minutes, and had to cook some more.
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This is my version of a guacamole recipe taken from an OLD Better Home and Gardens recipe book. There was a section for “great “game” party” recipes, meant for things like the Superbowl, etc. GREAT Guacamole Recipe! For years, I omitted the onion all together, but I think I’m going to start putting in a small amount of finely chopped red onion.
Ingredients
2 Ripe Avacados
1 tomato diced (Try to de-seed and de-juice it a bit)
3/4 tsp cumin
1/2 tsp salt (original recipe calls for 3/4tsp)
3/4 tsp Green Jalapeño Sauce
1/3 cup chopped Cilantro
1/2 small red onion, finely chopped
1 clove garlic (pressed or finely chopped)
Instructions
- Chop avocado into small squares. (I will put up a tutorial on the fast easy way to do this soon and link it)
- Add cumin, salt, Jalapeno sauce, and garlic. (you could add a touch of onion powder if desired)
- Gently mash ingredients in bowl. (do not over-mash. You are not trying to make it creamy- keep it a bit chunky)
- Add the rest of your ingredients and gently stir until uniform.
That's it! Quick, easy, delicious guacamole.
| Amount Per Serving | % Daily Value |
|---|---|
| Calories 212 (177 from fat) | |
| Total Fat 19.6g |
30% |
|
Saturated Fat 4.1g |
21% |
|
Trans Fat 0.0g |
|
| Cholesterol 0mg | 0% |
| Sodium 298mg | 12% |
| Potassium 518mg | 15% |
| Total Carbohydrates 10.2g | 3% |
|
Dietary Fiber 7.1g |
28% |
|
Sugars 1.1g |
|
| Protein 2.1g |
Notes
Serving size 117g (1/4 of recipe)
Amount Per Serving % Daily Value
Calories 212 (177 from fat)
Total Fat 19.6g
30%
Saturated Fat 4.1g
21%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Potassium 518mg 15%
Total Carbohydrates 10.2g 3%
Dietary Fiber 7.1g
28%
Sugars 1.1g
Protein 2.1g
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This recipe is compliments of Rusty’s friend who got it from her ex-husband’s family who owned a mexican restaurant. It’s a fast, easy, delicious restaurant style salsa recipe.
Ingredients
2 BIG cans hunts whole tomatoes
Jalepenos to taste
1 TBSP salt
1 TBSP Pepper
1 TBSP Oregano
1 TBSP Garlic Powder
Instructions
Put jelepenos with a little bit of tomato juice in a belnder and chop it up. Drain tomatoes, and put all ingredients in blender and blend to desired consistency.
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This low fat Mac & Cheese is to die for! if you’re trying to watch fat intake, but still want to enjoy a delicious mac & cheese, this is the recipe for you. It’s from America’s Test Kitchen Episode: “Lighter Family Favorites.” One thing to watch out for with this one- It doesn’t store well. you want to eat it within a while of it being made, or pasta will absorb the cheese sauce and it will end up being dry.
In their instructions, they warn not to be tempted to use either preshredded or non-fat cheddar cheese. Use freshly shredded cheeses. For the best results, use a lowfat cheddar cheese that is sold in block form and has half the calories of regular cheese. (They like Cabot brand)
Ingredients
Salt
3/8 pound elbow macaroni (about 2 cups)
1 (12-ounce) can 2 percent reduced-fat evaporated milk
2/3 cup low-fat milk (2 percent)
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne pepper
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese , grated (about 2 cups)
3/4 cup frozen peas (I don't use these)
Instructions
- Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
- Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
- Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the peas, and macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.
Notes
PER SERVING:(when there's bacon in it)
Cal 390 ; Fat 10 g; Sat fat 6 g; Chol 45 mg; Carb 49 g; Protein 28 g; Fiber 3 g; Sodium 880 mg
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This Black Bean Sweet Potato & Quinoa Burger is SOOOOOO good! I actually think it’s one of the best recipes I have on this site. It seemed involved, so I almost didn’t make it, but Joe pushed me to. I’m glad he did! Try it for yourself. It looks intimidating, but once you actually do it, you’ll realize it’s not that bad…and well worth it! This is completely plant based and absolutely delicious.
Ingredients
1½ pounds sweet potatoes (smaller potatoes cook faster)
⅓ cup uncooked millet or quinoa (or 1 cup cooked) - I used Quinoa
1 cup old fashioned oats (use certified gluten-free oats if you are avoiding gluten)
1 can (15 ounces) black beans, rinsed and drained (or 2 cups cooked black beans)
½ small red onion, diced
½ cup lightly packed fresh cilantro leaves, chopped
2 teaspoons cumin powder
1 teaspoon chili powder
1 teaspoon chipotle powder or smoked hot paprika
½ teaspoon cayenne powder (optional, to taste)
1/8tsp onion powder (tweaked recipe)
little bit garlic powder (tweaked recipe)
little bit smoked paprika (tweaked recipe)
½ teaspoon salt
1/4 tsp black pepper
High quality vegetable oil for cooking burgers (or coconut oil, if you don't mind the coconut taste, olive oil may burn)
8 whole wheat hamburger buns (optional)
your favorite burger fixings (avocado or guacamole, tomato or pico de gallo, lettuce, sprouts, ketchup, hot sauce, mustard, pickles, cheese)
Instructions
- Roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes cut side down on a rimmed baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin (it should pull off easily) and roughly chop the insides. Set aside to cool completely.
- Cook the millet: In a small saucepan, bring 1 cup of water to boil. Stir in the millet, reduce heat to low and simmer, covered, until tender (about 25 minutes). Drain off any remaining liquid and set aside to cool. OR cook the quinoa: Rinse the quinoa in a fine mesh colander, then combine with ⅔ cup water in a small saucepan. Bring the mixture to boil, then cover and reduce heat to maintain a gentle simmer. Simmer for 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Then drain off any excess water and set aside to cool.
- Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
- Mix the burgers: In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, cayenne (optional, add to taste for spicier burgers) and salt. Use a potato masher, big mixing spoon or the paddle attachment of your mixer to mix really well. It's ok if the black beans get smashed in the process.
- Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first).
- Shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3½ inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8. If you would like to toast your hamburger buns, preheat the oven to 350 degrees now.
- Pan fry the burgers: Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it's hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry.
- Toast the buns (optional): Place the buns on a baking sheet, cut sides up, and bake until lightly toasted, about 2 to 3 minutes.
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