As my days at school before summer break are dwindling down, so is my food supply. With nothing more than odds and ends, I’m struggling to pull anything together to make an edible, not to mention cohesive, meal. I REFUSE to go grocery shopping, so I’m working with what I got, and surprisingly, I’ve come up with a few combinations that aren’t too bad!
In need of a filling breakfast to power me through finals and faced with a packet of original bland oatmeal. It was my goal to not only make it edible, but enjoyable. So here’s my solution:
3 Minute Cinnamon Banana Oatmeal
1 packet of original instant oatmeal
Half a medium banana (sliced)
Sprinkle of cinnamon
A few drops of agave nectar for taste
A handful of raisins (optional)
Follow instructions on package of instant oats (concerning how much water to add, and time microwaving). After water and oats are combined, mix in cinnamon and agave.
Microwave the instructed time.
Remove from microwave. While still hot, add in raisins and banana slices.
Last week, the Hudson Valley was shown a glimpse of spring as the sun has been beamed down melting the remaining snow. The little perks, like walking around outside without my winter jacket, has left me in all my glory. Looking for a little refresher to get my taste buds to adjust to the coming of spring, I decided to take a crack at making two ingredient, guilt free Banana Peanut Butter “Ice Cream”. Recipe as follows:
Banana Peanut Butter “Ice Cream”
2 (very) ripe bananas
1-2 tbs of peanut Butter
Slice ripened bananas into equivalent pieces, about an inch thick. Then place each flat onto a plate or baking sheet then place in the freezer of at least an hour.
After you remove the banana’s from the freezer, place them into a blender (I used a magic bullet) with 1 tbs of the peanut butter and blend until smooth.
Place the mixture back into the freezer for around an hour, and enjoy guilt free!
When first freezing the bananas, leave them in the freezer for about two hours. If you need to leave them in the freezer for a longer amount of time make sure you let them thaw out a little before blending them.
I added a pinch of cocoa powder to the ice cream to add a different dimension of flavor. Next time, I plan on adding some cinnamon! Experiment with the recipe and make it your own!
The next time I make this, I will add more peanut butter to mellow down the overwhelming banana flavor and mostly because I love peanut butter!
As a refreshing treat after a long run or if you are just craving a simple sweet snack, this ice cream is healthy, easy to make, an delicious!!
Pancakes are the perfect Sunday morning breakfast, a bright and fluffy start to the new week. Like many times my eye are far bigger than my stomach and I will eat WAY too many pancakes leaving me stuff for the remainder the day. So when I came across this recipe for three ingredient flourless pancakes that are only 65 calories each, I thought it was WAY to good to be true and of course I needed to try it out and be the judge.
The recipe requires three simple ingredients: 1 banana, 1 egg, and blue berries (or any other added ingredient of your choice).
HINTS & TIPS:
This recipe is really simple! And it only took a matter of minutes from prepping to cooking!
HINT: The riper the bananas are, the easier it is to mash and combine into the batter.
These pancakes are a little difficult to cook, well flip actually, because they easily come a part easier. TIP: Try using a thinner spatula to flip each pancake. It will make it easier to flip the pancake without it falling apart.
You can add almost anything to the batter making it your own. I chose to do chocolate chips and strawberries.
TIP: Make the pancakes relatively small ( I used a 1/4 cup to measure out the batter). This allows the pancakes to cook evenly and makes flipping easier.
I also added about 1 tbsp of cinnamon to the batter for more flavor.
My failed first attempt making the banana pancakes with strawberries.
Review of the Recipe: I’m glad I tried this recipe! At first I had my doubts that they were not going to taste anything like pancakes, but they really did taste like banana pancakes! HOWEVER, my first batch (which included strawberries) were almost impossible to flip because I made them a bit too large and combined with the extra liquid from the strawberries, they did not stay together correctly. Also, because the batter is only eggs and bananas, the ending pancake definitely had an eggy texture, which I didn’t mind. Altogether, these were a pretty delicious healthy alternative to normal pancakes. These are great for anyone with a gluten sensitivity or is just looking for a lighter pancake recipe.