Blueberries are in season, so why not include them in fabulous banana bread? This is a Cooking Light recipe that was quite delicious. The recipe included a glaze, and I include instructions for one below, but next time I will skip it. The bread is definitely sweet enough without a glaze. If you decide to use a glaze, I would only pour it on right before eating. Enjoy!
Blueberry-Lemon Banana Bread
Cook time: 1 hour 30 mins
Total time: 1 hour 30 mins
- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1/4 cup butter, softened
- 1 cup mashed ripe banana (about 2 bananas)
- 1/2 cup egg substitute
- 1/3 cup reduced fat sour cream
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1 tbsp. grated lemon zest
- Cooking spray
- For the glaze (optional):
- 1/4 cup low-fat cream cheese, softened
- 3 tbsp. powdered sugar
- 1 tbsp. lemon juice
- 2 tsp. water
- Preheat oven to 350. Combine flour, baking soda and salt in a bowl and whisk to combine.
- Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add the banana, egg substitute, sour cream, and vanilla and beat until blended. Add the flour mixture; beat at low speed until just moist. Gently fold in blueberries and lemon zest.
- Spoon batter into a loaf pan coated with cooking spray. Bake at 350 for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool bread for 10 minutes and then remove from pan. Cool completely on wire rack.
- To make the optional glaze – combine all ingredients in a bowl and whisk until smooth. I had a hard time getting the cream cheese smooth, so I used a mini food processor. You could also substitute sour cream for the cream cheese or make a simple glaze with milk and confectioners’ sugar. Drizzle over the loaf immediately before serving.
Watermelon has been my go-to snack lately, so why not put it in my green juice? Now, mixing green and pink juices together does not result in the most beautiful of colors, but the taste is delicious. This juice is sweet and super refreshing – perfect for summer!
Watermelon Green Juice
Recipe Type: Beverage
- 2-3 cups watermelon
- 3 stalks celery
- 1 bunch kale or romaine
- 1 bunch mint
- 2 cucumbers
- Prep and wash all produce. Juice and serve. This makes about 3 regular sized mason jar servings for me. I store extra in the fridge and consume within a day.
Sometimes I love to bake a batch of muffins to have during the week as a quick, to-go breakfast. These are great because they are healthier than most – less sugar, plenty of healthy fruit, and a mix of flours and wheat germ – and yet taste like bakery style muffins. I like to heat them up about 10 seconds in the microwave and spread some Earth Balance inside. Yum, yum, yum.
Healthy Banana-Blueberry Muffins
Recipe Type: Breakfast
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 1 cup whole-wheat flour (spoon/leveled)
- 3/4 cup all-purpose flour (spoon/leveled)
- 1/4 cup wheat germ
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, room temp
- 1/3 cup sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 ripe bananas (about 1 pound)
- 1/3 cup almond, soy, or reduced fat milk
- 1 tsp. pure vanilla extract
- 1 and 1/2 cups blueberries (fresh or frozen)
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with liners. In a bowl, whisk together the flours, wheat germ, baking soda, and salt.
- In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork or potato masher; stir in milk and vanilla.
- With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour; mix just until combined. Fold in blueberries.
- Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes, rotating pan halfway through. Let cool in pan until able to handle and then remove. Store in an air-tight container.
Serving size: 1 Calories: 222 Fat: 9.2g Saturated fat: 5.3g Carbohydrates: 32.3g Fiber: 2.6g Protein: 4.4g
We are always looking for ways to mix up breakfast, especially that pesky weekday breakfast that I find so hard to turn into a healthy habit. I love this because it not only tastes delicious, but you can make it and have it ready for the entire week. Efficient + Tasty = one happy meal planner.
AND … that’s not all. This is super healthy – you’ve got fruit, heart-healthy oats, hemp seeds, and a low sugar content. The hemp and wheat germ/flax seed will give you more nutritional bang for your buck, but feel free to omit – the recipe will bake the same. Feel free to mix this recipe up with all sorts of frozen or fresh fruit. This is great with peaches for a peaches and cream take on oatmeal. Enjoy!
Apple-Berry Baked Oatmeal
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
- Cooking spray
- 2 cups frozen mixed berries
- 2 cups rolled oats (regular old-fashioned, not instant)
- 1/2 cup chopped walnuts
- 1 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1 apple, peeled, cored, and diced small (or grated)
- 2 tbsp. wheat germ or ground flax seed
- 2 tbsp. raw organic hemp hearts
- 1 cup almond milk (or any milk variety)
- 1/2 cup nonfat vanilla yogurt
- 1/4 cup maple syrup
- 2 tsp. vanilla extract
- 1 egg plus 1 egg yolk
- Cinnamon to top, optional
- Preheat oven to 375 degrees and spray a 9-inch pie pan with cooking spray.
- In a large bowl, stir together the berries, oats, walnuts, baking powder, sea salt, apple, wheat germ, and hemp hearts.
- In a medium bowl, whisk together the milk, yogurt, maple syrup, vanilla, and egg/yolk; stir into the oat mixture.
- Transfer to the pie pan and bake until firm and golden at top, about 50 minutes. Serve warm and sprinkled with cinnamon.
When I know a new season is approaching I tend to want things that remind me of the current season. In this case, I was craving the smell of cinnamon and cloves and the taste of juicy, delicious pears – both of which remind me of winter.
This is a great comfort-food type of dish that will fill your entire house with scents of spiced wine and pears. That should put a smile on your face, even if it’s still freezing cold in your neck of the woods. 🙂
Recipe notes: I cooked this recipe with bratwurst, but you can use any variety of sausage link. You will need a Dutch oven or other oven-proof pot/large skillet to cook this recipe. If you use something without a lid, like a cast-iron skillet, simply use foil to lightly cover during baking.
Roasted Brats with Riesling and Spiced Pears
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 2 tbsp. unsalted butter
- 1 tbsp. brown sugar
- 4-8 bratwurst (or any other variety) sausage links, pricked with a fork
- 4 pears (peeled, halved, and cored)
- The juice and zest from one orange
- 1 cup Riesling wine
- 2 cinnamon sticks
- 1 whole clove
- Heat the oven to 375 degrees. Set a Dutch oven (or other oven-proof pot/large skillet) over medium-high heat. Melt the butter and brown sugar in the dutch oven and then add the bratwurst. Saute a few minutes until they begin to brown, rotating so they brown on all sides.
- Add the pears on top of the bratwurst. Season with a dash of salt and then add the orange juice, zest, wine, cinnamon and cloves. Cover and place in the oven. Bake until the bratwurst are cooked through and the pears are tender, about 25 minutes.
- Remove from the oven and discard the cinnamon sticks and clove. Drizzle the bratwurst with the juices in the Dutch oven and serve hot.
I cooked this recipe with bratwurst, but you can use any variety of sausage link. You will need a Dutch oven or other oven-proof pot/large skillet to cook this recipe. If you use something without a lid, like a cast-iron skillet, simply use foil to lightly cover during baking.