Bananas! I seem to be going bananas for bananas! I have been obsessed with finding the perfect banana bread recipe that could be a sweet treat and a breakfast on the go and the base for a sandwich.
I think I got it this time! This bread is not too sweet so it’s great and filling for breakfast but also sweet enough to curb any cravings, especially if paired with a hot cup of tea. Greatest of all, you can use it to make sandwiches! So far I’ve done it with cheese, with jam and with nut butter. It’s fantastic! Not to mention it’s totally easy and only uses one bowl! For me that’s the best part. I am definitely not a fan of doing dishes. It also stores really well in the refrigerator and toasts wonderfully!
You simply add all the dry ingredients and mix well.
Then add the wet and incorporate.
Finally, add the walnuts and just stir in.
Pour batter into loaf pan.
Bake for 45-50 minutes until golden brown.
Slice and enjoy!
2 cups unbleached white flour
1/2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar*
1/4 tsp salt
1.5 very ripe bananas, mashed
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 cup milk of choice
1/4 cup walnuts, roughly chopped
- Preheat oven to 350F.
- In a medium bowl, combine flour, baking powder, baking soda, sugar and salt. Mix well.
- Add bananas, flax egg, milk and combine until incorporated.
- Add walnuts and mix until just combined.
- Place in greased loaf pan and bake for 45-50 minutes, until golden brown.
- Let cool for about 20 minutes before removing from pan.
- Slice and enjoy!
*You can increase the sugar depending on your taste.
Tofu! I find it to be one of the most versatile foods. It can be breakfast, part of a main dish or a side dish. Tofu, especially firm tofu is a great source of calcium, as well as protein, fibre, vitamin A, folic acid and anti-cancer phytonutrients.
As you’ve probably already figured out by now, I like to keep things simple and quick. This recipe is great because you can prepare the tofu ahead of time and just make the sauce when you’re ready to serve. The sauce really takes about 8 minutes!
Sometimes I serve this dish with some ketchup so my kids can have something to dip. It seems that being able to dip makes a huge difference. The sauce also pretty versatile and can be used as a dip or as a coating for other vegetables. It’s sweet but very aromatic because of the garlic which makes it very balanced.
Simply coat your tofu in the arrowroot flour and bake for 30 minutes at 350F.
Combine your sauce ingredients in a saucepan on medium heat until it bubbles and begins to thicken. Add the tofu combine so the tofu is evenly coated.
Serve with a vegetable side dish and enjoy!
1lb extra firm tofu, cut into 1” cubes
2 tbsp arrowroot flour
2 tbsp honey
1 tbsp tamari/ soy sauce
3 tbsp water
1 tbsp arrowroot flour
*You can substitute corn starch for the arrowroot flour
- Preheat oven to 350F.
- Grease non-stick baking tray.
- Combine tofu with arrowroot until well coated
- Place in single layer on baking tray.
- Bake for 30 minutes until golden brown, turning halfway through baking.
- Set aside
*This can be done ahead of time and placed in the refrigerator until ready to serve.
- Combine arrowroot and water.
- In a sauce pan on medium heat, combine honey, tamari and arrowroot mixture.
- The sauce will begin to bubble and thicken.
- At this point, add the baked tofu and mix to coat well.
- Remove from heat after about 5 minutes.
- Serve warm with a side of vegetable rice and enjoy!
Dad is such an important person in and part of our lives!
We often focus so much on mom’s role in a baby or child’s life that we sometimes forget that dads are just as crucial for babies’ health, happiness and development.
There are all types of dads and each has a special way that he loves his kids. I just wanted us as moms or moms-to-be to remember the importance of allowing dads and babies to bond from the moments of pregnancy and beyond.
As new moms, we often hover and feel the need to always be near our babies but we need to step back just a tiny bit and let the dads have that space and time to make a connection and to build a relationship with their baby too.
For some dads, bonding comes naturally from the moment mom is pregnant but for others it takes a little encouragement. Let dad talk to your belly, encourage him to participate in taking care of the baby. This could simply mean letting him change a diaper or bathing the baby or rocking the baby. Let him know that he is a vital part of his child’s life.
Give dad the confidence to make his own discoveries about baby’s likes and dislikes and to bond in his own way. The connection that is made and the relationship that is forged at this early stage will last forever.
So this Father’s Day, let’s show our appreciation to all the dads and dads-to-be for their unwavering support and tireless work for their families. Maybe we can even cook him a Mushroom and Spinach Lasagna!
Happy Father’s Day to all the dads, dads-to-be and moms who are dads too!
Oats are very versatile and if I can help it I use them in everything! Like most moms I know, I’m ALWAYS in a rush on mornings and preparing breakfast for myself doesn’t always happen.
Enter my Overnight Spiced Oats! They have the aroma and taste of warm spices but they can be made ahead of time and you don’t have to stand over the stove waiting for the oats to cook.
My kids usually enjoy their oats warm but the first time I made this my 2 year old ate the whole bowl! So much for my breakfast!
Plus, this breakfast is packed full of nutrients that are great for kids, grown ups and mommies-to-be!
The chia seeds provide a nice serving of fibre, protein, calcium and Omega 3s (something we are usually short on in our diets). The bananas are a great source of Vitamin C, potassium (necessary for the proper functioning of your heart and kidneys), magnesium for bone health and folate which is crucial for a baby’s early stage development.
1/2 cup rolled oats
1 very ripe banana, mashed
1/2 cup unsweetened milk of choice
1/2 tbsp chia seeds
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp maple syrup/ honey (optional)
1/4 cup granola
1/4 cup mixed berries
- In a bowl, mix oats, mashed banana, milk, chia seeds, cinnamon and nutmeg.
- Cover and place in refrigerator overnight.
- When ready to eat, add maple syrup/ honey if desired and stir well. If it’s too thick, you can add some more milk.
- Top with your favourite toppings. I enjoy using my granola.
I really love dishes that you can get everything in one. They are definitely my go to meals. It means less clean up for me and a one-stop nutritious meal for everyone else. It’s a win-win in my book.
Tofu is great and very versatile. It’s essentially flavourless so you can make it taste like whatever you want. It’s also loaded with nutrients like protein, fibre, vitamin A, thiamin, folic acid, calcium, zinc, iron and anti-cancer phytonutrients which makes it fantastic for growing kids and expectant moms!
This recipe takes a little more effort because you need to fry the tofu first. But once that’s done, it’s quick and easy. Dinner in less than 30 minutes!
After frying the tofu, you simply whisk the sauce in a bowl.
Heat the oil and garlic and add the veggies. Cook until softened.
Then add the sauce and tofu and simmer for a few minutes.
And there you go! A nutrient dense, great tasting meal!
1 lb. firm tofu, cubed
1 medium sweet pepper, sliced
1 cup mushrooms, sliced
1 tsp garlic, minced
2 tbsp oil
salt and pepper to taste
For the Chili Garlic sauce:
1 tbsp ketchup
4 tbsp chili sauce
1/2 tsp ginger
1 1/2 tsp soy sauce
2 tsp brown sugar
1/4 cup warm water
1 tsp arrowroot flour/ cornstarch
Fry cubed tofu in oil until golden brown. Set aside.
In a bowl, whisk all ingredients for the sauce until well combined. Set aside.
Heat sauté pan, add oil and garlic. Cook until aromatic.
Add sweet peppers and mushrooms. Add salt and pepper and cook for a few minutes until peppers have softened.
Add sauce and stir.
Add tofu and combine until covered in sauce. Allow to simmer for a few minutes.
Remove from heat and serve with brown rice or noodles.