Coconut Banana bread

17 Apr

We love banana bread around here! This one was no exception. Coconut and banana! Yum!



coconut banana bread
adapted from fatgirltrappedinaskinnybody

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)

Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.

TJ’s Lentil cabbage curry

16 Apr

I was shopping at trader joes a couple of weeks ago and came upon the samples they were cooking up. It was the strangest combo of ingredients I’d ever seen. Lentils, cabbage and curry sauce all mixed together. I tried it and surprisingly it was really good so I bought all the ingredients.


Shredded cabbage

curry simmer sauce

And how easy is it to make? Just throw all the ingredients together into a pot with one cup of water and heat through!

The first time I made it I used the masala simmer sauce and it came out good. The second time I used the curry simmer sauce and it came out really good. The curry version had a nice kick. Both times I threw in rotisserie chicken. Yum.


Goat Cheese Lemon Pasta with Kale

12 Apr

Kale was on sale at the grocery store and looked pretty good so I grabbed a bunch. This came out really good and was quick to make!


Goat Cheese Lemon Pasta with Kale
adapted from twopeasandtheirpod

1 box pasta pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste

1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.

3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.

Keema beef curry revisited

10 Apr

When I made this the last time I was out of coconut milk and had to improvise. This time I had the coconut milk but used ground turkey insteAd. Yum!


Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage

9 Apr

This was super yummy! I left out the mushrooms the original recipe calls for since we’re not mushroom fans!


Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage
adapted from amusing foodie

1 box farfalle (bow-tie pasta)
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
3 cloves garlic, minced
2 green onions, chopped
1 cup fresh spinach, rough chopped
1 teaspoon + 2 tablespoons kosher salt
⅛ cup all-purpose flour
1 cup whole milk
1 cup chicken broth
⅛ cup fresh basil, chopped
½ cup freshly grated Parmesan
1 package chicken sausages, pan seared and sliced

Set a large pot of water to boil over high heat.
Warm the olive oil and butter in a large, deep skillet over medium-high heat.
Once the butter has melted, add half the onions andthe garlic to the skillet, and saute them for 5 minutes, stirring occasionally.
Add the spinach and the salt, and continue sauteing until the spinach has wilted – about 2 minutes.
Add the farfalle and 2 tablespoons salt to the boiling water in the large pot, and cook to al dente.
Meanwhile, stir the flour into the spinach mixture in the skillet (it will look a little pasty) and the continue to saute it for another minute to get the floury taste cooked out.
Pour the chicken broth and the milk into the skillet, stirring the mixture to combine. Bring it to a boil, and continue to stir the sauce until it’s thickened and bubbly. Add the Parmesan, and stir until it’s melted – 1 minute more.
Once the pasta is al dente, drain it and then add it to the sauce, tossing to coat the pasta.
Add the sausage, remaining onions and the basil, and give it one last toss.

S’mores granola bars – SRC

7 Apr

The beginning of the month always brings a secret recipe club recipe! This month I was given Mellissa from a fit & spicy life. Mellissa has great recipes, fitness tips, restaurant reviews, and some wine tidbits on her site. After perusing her site I settled on these s’mores granola bars. They were super easy to make and put together. They looked delicious out of the oven. But something went wrong, the ingredients didn’t bind together. Nevertheless husband and I dug in with spoons and ate it like cereal. Delicious!



S’mores granola bars
adapted from afitandspicylife

6 tablespoons unsalted butter
1/4 cup brown sugar
6 tablespoons maple syrup
2 1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 1/4 cups marshmallows

In a medium-sized saucepan set over medium heat, melt and stir together the butter, sugar, and syrup, cooking until the sugar has dissolved. Stir in oats, flour, salt, and graham cracker crumbs.
Press slightly more than half of the mixture into a lightly greased 9 x 9 inch pan. Let cool completely. Preheat the oven to 350F. Sprinkle the chocolate chips evenly over the top, then the marshmallows. Top with remaining crust mixture. Bake the bars for 15 to 20 minutes. Remove from the oven and let them rest for 20 minutes, then cut into squares or bars while still slightly warm.

Spicy Shrimp Tacos with a Southwest Avocado Sauce

2 Apr

We hadn’t had shrimp in awhile and for some reason the avocados had looked good when I was grocery shopping. Who doesn’t love tacos? These were good. Not delicious but good :)


Spicy Shrimp Tacos with a Southwest Avocado Sauce
adapted from fantastic eats


For the Marinade
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon paprika
1/2 teaspoon cayenne
1 lime, juiced
2 Tablespoons olive oil
1 lb medium, de-shelled shrimp

For the Avocado Sauce
1 Avocado
1 garlic clove
2 teaspoons red onion
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon salt
2 Tablespoons fresh cilantro
2 Tablespoons lime juice

For the tacos
6-8 taco shells
3 cups shredded lettuce
1 cup shredded red cabbage


In a large bowl, add together all the ingredients of the marinade except the shrimp. Whisk until well mixed.
Add the shrimp and toss to fully coat. Set aside to marinade for about 20 minutes while you prepare the avocado sauce.

To make the sauce, In a blender or food processor, add the avocado, garlic clove, onion, chili powder, cumin, cayenne, salt, 2 Tablespoons fresh cilantro, and 2 Tablespoons lime juice. Pulse until smooth and creamy. Set Aside.

Heat up a large skillet over medium-high heat. Add the shrimp and about half the marinade. Cook for 2-3 minutes on each side and remove from heat.

To assemble tacos, divide the lettuce and cabbage up between six taco shells. Add in desired amount of shrimp, and drizzle with the avocado cream sauce. Serve and enjoy!

raspberry- cinnamon loaf cake

29 Mar

Before we let for iceland I had bought two packages of raspberries. We ate one and I was planning on sending the other package with the kids to my moms. Alas I forgot it in the fridge. Miraculously the raspberries still looked good when we got back, but had to be used fast. This bread was really good. It didn’t last long here!



raspberry- cinnamon loaf cake
adapted from recipe girl

3 cups All-Purpose Flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup plain Greek yogurt
1 1/2 cups Raspberries, halved (about one 6-ounce package)
1 tablespoon All-Purpose Flour
1 tablespoon granulated white sugar
1 teaspoon ground cinnamon

1 cup powdered sugar, sifted
2 tablespoons salted butter, melted
2 teaspoons hot water
1 teaspoon vanilla extract
1 1/2 tablespoons seedless raspberry jam
1/2 teaspoon ground cinnamon

1. Make the cakes: Preheat the oven to 350 degrees F. Spray two loaf pans with nonstick spray.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate, larger bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add the eggs, vanilla and yogurt and continue to mix until well-combined. Add the dry ingredients and mix just until incorporated.

3. In a medium bowl, mix 1 tablespoon flour, 1 tablespoon sugar and 1 teaspoon cinnamon. Add the halved raspberries and toss to combine. Gently fold the coated raspberries into the batter. Divide the batter between the prepared pans and smooth the tops. Bake for 1 hour, or until the loaves are golden brown and a toothpick inserted into the middle comes out clean. Let the loaves cool at least 20 minutes, then turn them onto a cooling rack to cool completely.

4. Make the glaze: In a medium bowl, use a whisk to combine powdered sugar with butter, water and vanilla until smooth. Whisk in the jam and cinnamon until well combined. Drizzle the glaze over the cakes and let sit until the glaze is set (or refrigerate to speed up the process). Loaves may be kept at room temperature to enjoy within 3 to 4 days, or they can be wrapped and frozen for later enjoyment.

Skillet Orzo with Spinach, Chickpea and Lemon

28 Mar

This was a weird combo of ingredients. But they all came together really well. This was quick and easy and yummy!


Skillet Orzo with Spinach, Chickpea and Lemon
adapted from aggieskitchen


2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (16 oz) can Garbanzo Beans, drained and rinsed
1 cup cooked orzo
1 lemon, juiced
4 cups fresh spinach, chopped
salt and pepper to taste
1/2 cup crumbled feta cheese
1-2 cups Rotisserie chicken


Heat oil in a 10 inch skillet over medium heat. Add your onion and garlic and cook until translucent and fragrant.
Add garbanzo beans (chickpeas), orzo, lemon juice, chicken and spinach. Season to taste with salt and pepper. Saute for 4-5 minutes.
Top with feta and serve.

Quinoa fried rice

21 Mar

This is a really good variation on the traditional fried rice. I also threw in some shelled edamame and rotisserie chicken. Yum!


Quinoa Fried Rice
adapted from feedmephoebe

1 cup quinoa
2 cups water
2 tablespoons coconut oil
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten


In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.


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