Sweet Cinnamon Banana Nut Bread

Guess who is going to visit GF Guy tomorrow?

…. THIS KID!!!!!!!!!!!!

I haven’t seen him in over two months! …Too long, if you ask either of us. I have been bustling about all weekend doing laundry, packing, and baking GF Guy’s favorite treat, banana bread.

I have developed countless versions of my mom’s classic recipe, rarely making the same one twice. Today’s version features a new product by Earth Balance, makers of my favorite non-dairy buttery spread. Earth Balance recently released two Organic Culinary Spreads, Sweet Cinnamon and Roasted Garlic & Herbs.

image source

Both are delish, and transform any dish they are added to. I have used the Roasted Garlic & Herbs Spread to saute’ vegetables, make homemade GF/DF garlic bread, pan-fry tofu, and countless other recipes. The Sweet Cinnamon, I had only spread on toast. Well, with today’s recipe, I have discovered a whole new world of uses for this spread! I can’t wait to keep exploring it’s many uses.

Don’t worry if you don’t have the Earth Balance Sweet Cinnamon Spread. You can substitute any butter or butter substitute. However, if you are able to find the Culinary Spreads in your local grocery store, I highly recommend you give them a try!

Sweet Cinnamon Banana Nut Bread

(Gluten Free, Dairy Free)

Ingredients:

  • 3/4 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/2 cup Tapioca Flour/Starch
  • 2/3 cup Sugar
  • 1 1/2 tsp Xanthum Gum
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 over-ripe Bananas, mashed
  • 1/3 cup Earth Balance Organic Sweet Cinnamon Culinary Spread
  • 2 Tblsp Unsweetened Original Almond-Coconut Milk
  • 2 large Eggs, lightly beaten
  • 1/4 cup Walnuts, chopped

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, whisk together the brown rice flour, sorghum flour, & tapioca flour. Set aside.
  3. In a large bowl, using an electric mixer, beat together one cup of the flour mixture, the sugar, xanthum gum, baking powder, baking soda, & salt.
  4. Add the mashed banana, Earth Balance Sweet Cinnamon Culinary Spread, & almond-coconut milk.
  5. Beat on low speed until just blended, & then on high speed for 2 minutes.
  6. Add the eggs & the remaining flour and beat until blended.
  7. Fold in the chopped walnuts by hand.
  8. Pour the batter into a greased 8x4x2 loaf pan. (or 3 mini-loaf pans)
  9. Bake in your preheated oven for 55-60 minutes, until done. (35-40 minutes for mini-loaves)
  10. Cool in the pan for 10 minutes, before turning onto a cooling rack.
  11. Cool completely before slicing.

Honey Lemon Roasted Salmon

Today, I felt like a grown-up.

Not a common occurrence when I act like this on a pretty regular basis…..

Why don’t I feel like a grown-up? It makes no sense, if you think about it. I have been married for quite a few years. I have a full time job, complete with benefits. I own a home. I have a dog. I have a retirement account for heaven’s sake! Why do I still feel like I’m 12 half the time?! And, why is it that small, seemingly insignificant things can make me feel like an adult.

Take, for instance, today’s maturity inducing task….

I bought & cooked salmon.

WHOOOAAAAA!!!!!!!

Ridiculous, right? I don’t know why, but for some reason purchasing salmon makes me feel like a grown-up. I did feel slightly pitiful asking the fish monger for a single portion size fillet, but that’s not the point…. I held my head high, took my single size fillet home, & prepared a meal that would make any adult proud!

Honey Lemon Roasted Salmon

(Gluten Free, Dairy Free)

Ingredients:

  • 1 serving size portion Salmon Fillet
  • zest of 1 Lemon
  • juice of 1/2 Lemon
  • 1 Tblsp Honey
  • 1 tsp Mirin
  • 1 tsp Garlic, minced
  • Salt
  • Pepper
  • Thyme

Directions:

  1. Season salmon fillet with salt, pepper, & thyme, and place in a small baking dish.
  2. In a small bowl, whisk together remaining ingredients to form a marinade.
  3. Pour the marinade over the salmon and set aside while the oven preheats.
  4. Preheat the oven to 400 degrees F.
  5. Place salmon in the oven and roast 10-12 minutes, until desired doneness.

One Pan Baked Chicken & Vegetables

No muss. No fuss. That’s the kind of girl I have become lately.

…..at least in the kitchen…..

Yes, these are purple polka dot pants. My fashion sense is clearly slightly less “no frills”.

I used to spend hours in the kitchen preparing one meal. Homemade hamburger buns to complete our slow cooked pulled pork feast…. Homemade almond milk…. Homemade hummus….. What has become of me?! I’ll tell you what has become of me… LIFE!

I swear! When not traveling, I leave the house at 6:20AM to head to the office, work through lunch, and don’t arrive home until just after 6PM. I work long hours, and I love my job, but I am starting to neglect myself a little…. I just realized that, literally…. Hmm…. Maybe I will take a lunch break today. 😉

Well, now that we have had our daily revelation, let’s get on to the recipe!

A one dish wonder, this baked chicken recipe is quick, delicious, and can easily be doubled, tripled, or quadrupled to feed an entire family! Enjoy!

One Pan Baked Chicken & Vegetables

(Gluten Free, Dairy Free)

Ingredients:

  • 1/2 Yellow Onion, chopped
  • 1/2 Zucchini, chopped
  • 1/3 cup Baby Carrots
  • 1/4 cup Crimini Mushrooms, halved
  • 1 Boneless, Skinless Chicken Breast
  • Salt
  • Black Pepper
  • Thyme, dried
  • Rosemary, dried
  • drizzle of Extra Virgin Olive Oil
  • about 1 tsp Balsamic Vinegar
  • 1-2 Tbsp Low Sodium Chicken Stock

Directions:

  1. Preheat your oven to 350 degrees F. (375 for high altitude)
  2. Place chopped vegetables in an 8×8 square baking dish. Season with salt, pepper, and herbs.
  3. Season chicken on both sides with salt, pepper, and herbs, and place in the baking dish atop the vegetables.
  4. Pour 1-2 Tbsp of chicken stock over the vegetables, and drizzle everything with a little extra virgin olive oil and the balsamic vinegar.
  5. Cover, tightly with foil and bake 20-25 minutes, until chicken is cooked through.
  6. Serve on a bed of lettuce.

Savory Gluten-Free Oatmeal

Confession: I haven’t been blogging, and I’m okay with it….

Life is fantastic out here in the Rockies! Work is challenging, the weather is beautiful, and fall-themed outings with friends have provided weekends full of laughter and cheer.

“Pumpkin Posing”

 

I have been cooking, but felt no desire to measure ingredients and take pictures. I have spent the last few weeks cooking instinctively, playing with flavors, textures, and aromas. It has been soul-feeding cooking, and I highly recommend you give it a go. Last night, I started dipping my toes back into blogging. I snapped a quick photo and took mental note of the ingredients and amounts I used in my meal preparation.

I have been cooking more “rustic”, humble meals, of late. Comfort food, I choose to call it. Last night’s comfort food involved a little BFD (Breakfast for Dinner). I took a stab at creating a bowl of savory oats, which I topped with a scrambled egg. Delicious, simple, and filling. Bon Appetit!

Savory Oatmeal

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1/3 cup certified Gluten Free, Old-Fashioned Oats (Bob’s Red Mill)
  • 2/3 cup Water
  • 1 Bay Leaf
  • 1/2 tsp dried Thyme
  • 1 1/2 tsp Nutritional Yeasts Flakes
  • 2 Tbsp Salsa (I used a Southwestern Black Bean & Corn Salsa)
  • 1 cup Power Greens (combination of Spinach, Swiss Chard, Kale)
  • 1/2 tsp Earth Balance Coconut Spread
  • 1 clove Garlic, minced
  • 2-3 dashes Hot Sauce
  • Sea Salt & Black Pepper, to taste

Directions:

  1. In a small saucepan, bring water to a boil. Add gluten free oats and reduce heat to a simmer.
  2. Add bay leaf, thyme, and a bit of salt and pepper to the oats. Simmer 10-15 minutes, stirring occasionally, until desired doneness.
  3. Meanwhile, melt coconut spread in a small skillet over medium-high heat.
  4. Saute garlic in coconut oil until fragrant, about 1 minute. Add greens in 2 batches to the skillet and saute until wilted.
  5. Season greens with hot sauce, salt, & pepper.
  6. Add sauteed greens, salsa, and nutritional yeast to the oats. Cook until heated through.

I topped my savory oats with scrambled eggs comprised of 1 whole egg and 2 egg whites and a little more nutritional yeast.