Recipe: Banana Bread

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Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.

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Ingredients

Wet Ingredients:
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract

Dry Ingredients:
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour

Optional Toppings:
Chopped pecans, sliced banana, chopped walnuts, chocolate chips

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  1. Preheat the oven to 350°F.
  2. Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
  3. In a large bowl mash the banana until almost smooth.
  4. Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
  5. Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
  6. Using a spatula, pour batter into the loaf pan and spread out evenly.
  7. Add toppings, if desired.
  8. Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
  9. Place pan on a cooling rack for 30 minutes.
  10. If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.

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Good with breakfast, paired with coffee, as dessert, or as a host gift.

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Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.

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Apollo Aldrich was there, too.

Store in an airtight container. Enjoy!

Adapted from Vegan Banana Bread.

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Recipe: Scrambled Eggs With Parmesan and Arugula

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Gooood morning! This recipe is one I break out when I’m trying to lure my carnivorous SO from the greasy bodega breakfast sandwich down the street. It’s less taxing on the wallet and body.

Ingredients

1 T organic Earth Balance
1/4 yellow onion, diced
1 garlic clove, minced
2 eggs, beaten
sea salt to taste
fresh ground pepper to taste
2 T fresh parmesan, grated
1/4 avocado, cubed
large handful of arugula
optional: toast, small bowl of organic fruit

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  1. Melt Earth Balance in pan over medium heat. Add onion and garlic and stir occasionally with a spatula for 1-2 minutes.
  2. Turn heat down to medium-low. Stir in eggs, sea salt, and pepper.
  3. When the eggs are almost cooked, add in the parmesan, arugula, and avocado. Stir until eggs are cooked and arugula is just wilted.

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Serves one.

Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.

Recipe: Açaí Bowl

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Açaí bowls are more than internet photo fodder, they’re healthful and delicious. Because I eat vegetarian (erring on the side of vegan) I often start my days with one. Cooking has become a bit of a love language for me, so on a recent trip home I racked my brain trying to think of something to accommodate both my dietary ideals and my parents who eat paleo. Açaí bowls are adaptable and are the only vegan / paleo crossover meal I’ve managed so far. They also, you know, look nice.

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Ingredients

1 t coconut oil
2 T unsweetened coconut flakes
1 4 oz pack frozen unsweetened açaí
1 banana
2 T coconut milk*
1 Medjool date, pitted*
1 T peanut butter*
1 T chia seeds
2 T granola
1 T dried goji berries
1 T cacao nibs
small handfuls of strawberries, raspberries, blueberries, and blackberries

*Other types of milk, dates, and nut butters can be used. Almond butter works great for paleo folks.

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  1. Melt coconut oil over medium-low heat. Add coconut flakes and toast until lightly browned, 2-3 minutes.
  2. Blend açaí, banana, coconut milk, date, and peanut butter until smooth.
  3. Pour into bowl and top with toasted coconut, fresh fruit, chia seeds, dried goji berries, cacao nibs, and granola.

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Toppings can be edited to fit tastes. Since berries have such a precarious shelf life, often I do not have all four kinds on hand so I just use what’s around. Sliced kiwi is a delicious topping, too.

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Serves one.

Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.