Sweetened naturally with bananas, these banana oat cookies are a healthy low-sugar treat and are easily made vegan. I find they’re a perfect afternoon snack at work, or a great weeknight dessert for when I’m in the mood for something sweet.
This recipe makes one dozen cookies.
3 ripe bananas, mashed well
2 cups rolled oats
1/4 cup milk (you can also sub in some yogurt or almond milk)
2 tsp cinnamon
1/4 tsp nutmeg
1 cup of dried fruit or dark chocolate (optional)
1. Pre-heat oven to 350 degrees Fahrenheit.
2. In a large bowl combine the mashed bananas, milk, cinnamon and nutmeg. Stir until well combined and let the mixture rest for five minutes so the oats can absorb the liquid. If the mixture seems dry, add one tablespoon of milk at a time. If the mixture is quite liquidy, stir in more oats.
3. On a non-stick baking sheet (or a baking sheet lined with parchment), drop spoonfuls of the batter at least one inch apart.
4. Bake for 10-15 minutes, until the edges are golden brown.
5. Remove from oven and let cool a few minutes before transferring to a wire rack.
Instant oatmeal packets are convenient, but often as bad for your health as they are for your wallet. These DIY oatmeal packs are easy and affordable to make, and you can alter the recipe to suit your tastes.
This recipe makes six packets.
2 cup instant oats
6 tbsp skim milk powder
6 tbsp dried blueberries
1/8 tsp salt
Combine the oats and salt in a blender, and pulse until the oats are small, but not smooth. Scoop ¼ of the mixture into plastic sandwich bags. Add 1 tbsp of milk powder, dried blueberries, and a dash of nutmeg to each pack.
Combine the packet ingredients with 2/3 cup boiling water, and whisk to dissolve any lumps. Let stand a few minutes for the water to be absorbed.
Broiled grapefruit is a healthy breakfast packed full of vitamins. The perfect blend of tart and sweet flavors, start your day off by getting a serving or two of fruit in!
1 large grapefruit, cut in half
2 tsp brown sugar (give or take a bit)
Turn on your oven broiler, preferably to high, and make sure the oven rack is high in the oven.
Carefully slice between the grapefruit and the rind using a pairing knife. The goal here is to separate the fruit from the rind, so be careful not to cut through the rind and lose the juices!
Sprinkle the brown sugar over the grapefruit, and place the halves on a baking sheet. Place the baking sheet on the top rack under the broiler for 2-3 minutes, or until the sugar is just starting to bubble and caramelize.
Pesto sauce is commonly made with basil, however pesto refers to the preparation style of this sauce. The name comes from the mortar and pestle that were traditionally used to make it.
I created this roasted tomato version of pesto sauce for those that may not be big fans of basil. I really prefer the cherry tomatoes for this sauce. I have used Roma tomatoes as a substitute, but it wasn’t quite as good. Another note, use a good shredded Parmesan cheese, not the kind that you sprinkle out of the can. The texture and taste of the cheese is key to this recipe.
3 cups cherry tomatoes
4 cloves garlic whole
¾ cup Parmesan cheese shredded
½ cup olive oil
¼ cup pine nuts
In a large bowl, combine cherry tomatoes, garlic, and black pepper to taste. Drizzle with olive oil and toss to coat. Spread tomatoes and garlic on a baking sheet and roast under broiler until just starting to get dark edges. Remove from broiler and cool.
Add tomatoes, garlic, Parmesan cheese and pine nuts into a food processor. With processor running drizzle ½ cup of olive oil slowly until emulsified. Refrigerate to cool.
I love to serve this pesto sauce on toasted crusty bread as an appetizer. It is also great on chicken and shrimp. It makes great pasta as well, just cook your spaghetti and drain, toss with the pesto for a quick and delicious meal. I also use it for sandwiches in place of mayonnaise.
These potstickers are a real crowd pleaser. It takes a bit of work but they are well worth it. The pork could be substituted with shrimp, chicken, or even firm tofu.
1/2 cup finely chopped Napa cabbage
1/4 cup finely chopped green onion
1/4 cup chopped water chestnuts
1 pound ground pork
2 teaspoon dark soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Asian sesame oil
Dash white pepper
1 package wonton or gyoza wrappers (about 48 wrappers)
1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white
1 cup water, or as needed
Combine the first 8 ingredients in a large bowl, using your fingers to mix everything together.
Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper. Moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 potstickers, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings.
Serve alone, with Dumpling Dipping Sauce, hot chili oil, or with soy sauce combined with freshly chopped ginger or a few drops of Asian sesame oil. I like to put them on a large platter, family style with stir-fried veggies in the middle and potstickers all around.