1/3 cup applesauce (those single serve lunch box ones are perfect)
1/3/-1/2 cup honey (depending upon how sweet you want it)
1 teaspoon vanilla extract
1. 5 cup mashed ripe bananas (about 3 large)
1 cup whole wheat flour + 3/4 cups almond meal (or just do all flour if preferred)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
Optional: 1/2 cup chopped walnuts, chocolate chips and/or cacao nibs
Preheat oven to 325 degrees F.
In a large bowl, whisk applesauce and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Separately mix baking soda and hot water, then add to batter. Fold in chopped nuts and/or chocolate chips (if using). Pour into greased muffin pan or greased 9×5 inch loaf pan if you prefer.
Bake for 55 to 60 minutes for loaf or about 20-25 min for muffins (check that it’s cooked through with toothpick). Cool on wire rack for 1/2 hour before slicing loaf.
Cook pasta per box instructions. Drain, reserving 1 cup of the pasta cooking water (2 ladels full)
While the pasta is cooking, heat the olive oil, four turns of the pan, in a large skillet over medium heat. Add the drained anchovies and garlic, sautee until anchovies “melt,” add the chili pepper and kale, sautee until the kale wilts. Add drained pasta, 1 cup pasta water, and beans to pan, toss. Salt and pepper to taste.
Process batches in a food processor or Vitamix. I like to separate the carrots, cucumbers and peppers + tomato juice and blend/pulse low–it gives the soup a great chunky texture. Throw it all in a big bowl, season with salt and pepper to taste. Chill before serving. Delicious alone, with sourdough croutons, or diced avocado on top.
Mix all ingredients (except coconut) together–start with dry first, then fold in wet til the consistency will hold together in a little ball. You can get the small one of these cookie scoops and make it a whole lot faster.
Roll them in coconut (or wheat germ, cocoa powder…whatever you like). Chill and enjoy!
Tip: modify as you like, swap out chocolate chips for raisins, cranberries, etc.
Amazingly handy to have around as a quick snack between meals or to pack in lunch boxes.
8 oz. Barrilla Plus thin spaghetti (or any whole grain pasta)
1 cup carrots (I use the shredded ones from Trader Joe’s and chop them even smaller)
2 cups frozen shelled edamame
1/2 cup Thai peanut sauce
2 Tbs. creamy peanut butter
2 Tbs. soy sauce (or Bragg’s Aminos)
chopped fresh cilantro
coarsely chopped peanuts
Bring lightly salted water to a boil. Add noodles, return to boiling and cook 5 minutes. Stir in edamame; cook, uncovered, for 3 to 5 minutes longer or until noodles and edamame are tender. Drain and return to saucepan.
In a mixing cup, mix together peanut sauce, peanut butter, and soy sauce until smooth. Pour peanut sauce into pan with noodles. Add raw carrots, sprinkle in cilantro and peanuts.