Decadent Chocolate-Raspberry Banana Bread

     Banana bread is one of my favorite dishes to make in preparation for a busy week filled with on-the-go breakfasts. It also happens to be one of the first recipes I successfully put my own healthy twist on, creating a bread that provides sweetness from natural sources, cuts out the butter and oils laden in many bread recipes, and offers enough protein and complex carbs to keep you full until lunch. The key to this recipe? A few secret ingredients: applesauce provides a natural sweet flavor and contributes to the bread’s rich, moist texture; Greek yogurt offers a protein kick while also contributing to the rich texture; and quinoa flour adds protein and fiber to help prevent those mid-morning hunger pains.

Although this banana bread recipe is delicious with no added embellishments, I always like to stir in a few extra ingredients to add texture and create unique flavor profiles. Dark chocolate chips are a natural go-to addition for me, but recently I wanted to turn up the decadence level of my classic banana bread even more. My first thought? Raspberries. Raspberries and dark chocolate truly are a match made in heaven, and when combined with the rich, balanced flavors of this banana bread, create a bread I could not get enough of. I seriously had to portion it off just to prevent myself from eating the whole loaf in one sitting! It really is that delicious. Whether you are looking for a quick breakfast idea, healthy snack, or decadent dessert, this dark chocolate raspberry banana bread fits the bill!

Ingredients:

• 1 C quinoa flour
• 1 C oats
• 2 eggs + 1 egg white
• 3 overripe bananas
• 6-7 dates
• 1/4 C unsweetened almond milk
• 1/4 C unsweetened applesauce
• 1/4 C non-fat Greek yogurt
• 1 tsp vanilla extract
• 2 T raw cane sugar (or other granulated sweetener)
• 1 t baking soda
• 1/2 t cinnamon
• 1/2 t salt
• 1 C fresh raspberries
• 1/4 – 1/3 C dark chocolate chips

Directions:

1. Preheat the oven to 375 degrees and grease a 9 x 5 inch bread pan (I prefer to use coconut oil spray to grease baking dishes).
2. Blend oats in blender or food processor until they form a fine flour.
3. In a mixing bowl, combine the blended oat flour with the other dry ingredients – quinoa flour, sugar, salt, baking soda, and cinnamon – and mix until evenly blended.
4. Use a blender or food processor to blend the dates and almond milk until they form a smooth paste.
5. In a separate large mixing bowl, mash the bananas until smooth in texture.
6. To the mashed banana mixture, stir in the other wet ingredients – the date paste, vanilla extract, applesauce, Greek yogurt, and eggs. Mix until well combined.
7. Fold in the dry ingredients into the wet ingredient mixing bowl in three parts, stirring well after each addition. Mix until the ingredients form a thick batter. Your batter may have some small clumps from the banana, but do not feel the need to over-beat the batter in an attempt to get rid of these clumps as they will just add a bit more texture to the bread.
8. Gently fold in the raspberries and dark chocolate chips, and then pour the mixture into the greased baking pan.
9. Bake at 375 degrees F for 45 minutes uncovered. Remove pan from the oven, cover with aluminum foil, and return to the oven for another 15-20 minutes until a toothpick inserted into the center of the loaf comes out clean, or only covered in melted chocolate. The aluminum foil will prevent the top of the bread from excessively browning, but I also recommend baking the bread on the lowest rack of the oven.
10. Serve immediately or let the bread cool and store in the refrigerator until ready to eat.

Tip: I recommend portioning the bread into single serving slices and placing the slices along with a small paper towel into plastic bags to keep in the fridge for a quick breakfast or snack! I prefer my bread slices warmed in the oven for 30-45 seconds, but they are delicious chilled as well.

 

Cauli-Quinoa Fried Rice

Growing up, I can remember my excitement every time my mom came home and announced that we could order Chinese food for dinner. My request? Fried rice of course! I mean, who doesn’t love fried rice? I could not get enough of this rich dish, laden with soft egg and crisp veggies, and it always satisfied that salty, comfort food craving.

As an adult, I came to accept that I could not count the few veggies scattered throughout a mound of rice and fatty pork as a serving of vegetables, nor the dish as a whole a balanced meal. I therefore decided to make my own, lighter version of this childhood favorite. In this recipe, I use a blend of cauliflower and quinoa in place of rice to boost the nutrients and protein level of the dish, making it worthy to stand alone as a meal. I packed mine with peas, corn, red pepper, mushrooms, shredded carrots, and onions, but feel free to modify the type and quantity of vegetables used to match your own preferences. Recipes are only supposed to act as guides, and they’re always open to interpretation! Grated ginger gives this dish some tang while the soy sauce provides that classic hint of salt so necessary for fried rice. Top with a little sriracha for an added kick of heat!

I have served this dish multiple ways and enjoyed each version. I prefer mine either topped with a fried egg (the runny yolk provides a smooth buttery flavor that complements the saltiness of the soy sauce) or tossed with shelled edamame beans. This gives the rice an extra source of protein, making for a complete meal you can even prepare ahead of time and pack for lunches on a busy work week. This fried “rice” also acts as a great side dish for any Asian-style meat you may want to cook up! All the comfort and flavors of a classic fried rice dish without the post-indulgance guilt!

Ingredients:

• 1 C sliced white mushrooms
• ½ C uncooked quinoa
• 1 small yellow onion, diced
• 2/3 C diced red pepper
• 2 C riced cauliflower
• ½ C shredded carrots
• ½ C frozen peas
• ½ C frozen corn
• 2 tsp olvie oil
• ½ tsp garlic
• 2 tsp rice vinegar
• 2 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp black pepper
• 2-3 T gluten free low-sodium soy sauce
• Fresh chhopped cilantro, for garnish
• sesame seeds for garnish (optional)
• shelled edamame beans (optional)
• fried egg (optional)

Directions:

1. In a small pot, bring the quinoa and 1 cup of water to boil
2. Once boiling, cover and reduce to simmer for 10 minutes until tender.
3. In a separate pan, heat olive oil over medium high heat for 1-2 minutes.
4. Add the diced onion to the pan and let it cook for about 3-4 minutes until translucent, stirring occasionally.
5. Add the mushrooms, red pepper, garlic, and rice vinegar to the mixture, reduce heat to medium, and cook for 5-6 minutes.
6. Reduce heat to low and add the cauliflower, carrots, frozen peas and corn to the pan.
7. Stir in the soy sauce, sesame oil, ginger, and pepper.
8. Allow the vegetable mixture to continue to cook over low heat for an additional 5 minutes, stirring occasionally.
9. Turn off the heat and gently fold the quinoa into the vegetables until well combined.
10. Optional: sprinkle in sesame seeds for extra texture and crunch or drizzle on sriracha for a little kick!
11. Optional: add in some edamame beans or top with a fried egg for extra protein and an additional flavor component. A runny yolk always adds more flavor to a dish!

*Makes 2 meal-size servings or 4 servings as a side dish

Hearty Kale and White Bean Soup

Winter is soup season for me. Something about the cold weather elicits an internal need for a warm, hearty bowl of soup or stew. Why not warm your body from the inside out, right? Because I crave soup so often in the winter, I try to constantly vary the flavor profiles of soups I make to keep things new and exciting. My most recent soup was a hit, so I had to share it! This kale and white bean soup satisfies the desire for heartiness with the potato and cannellini beans which pairs well with the light, aromatic broth and earthy flavors of the carrots and kale. This soup is perfect for an afternoon cuddled in a blanket reading! As always, enjoy.

Ingredients:

• 1 leek
• 1 russet potato
• 3 medium sized carrots
• 1 32 oz container vegetable stock
• 6-7 kale leaves
• 1 can cannellini beans
• 2 bay leaves
• 1 tsp thyme
• 1 tsp cracked black pepper
• 1 tsp sea salt (plus more to taste)
• 1/4 C white wine
• 1 tsp crushed garlic

Directions:

1. Roughly dice the leek by cutting in half lengthwise then chopping horizontally.
2. Peel the potato and carrots and quarter the potato lengthwise
3. Use a mandoline to slice both the potato and carrots into thin, bite-sized pieces.
4. Thickly chop the kale leaves, being sure to remove and discard the thick stem of each leaf.
5. Set aside all vegetables except for the leek.
6. In a large pot, salute the garlic and diced leek for 2-3 minutes on medium high heat.
7. Deglaze the pan with white wine, reduce to medium heat, and let cook until the wine evaporates.
8. Add the carrots, potato, and veggie stock to the pan along with the bay leaves and seasonings.
9. Bring the mixture to a boil then reduce to simmer for 40 minutes.
10. After 40 minutes on low, add the beans and chopped kale and cook for another 10 or so minutes.
11. Test the soup and add additional salt, pepper, or other seasoning to taste.

Note: Be sure to remove the bay leaves before serving!