Vegan Banana Apple Bread

I loves bananas and I add them every single day to my protein shake. Bananas are high in fiber, Vitamin B6, and C. They are also loaded with potassium, low in fat and sodium. So when I saw this recipe I had to try it.
Preparation of this recipe is easy and it takes about an hr or so, give or take a few minutes depending on your oven to cook. This recipe is great to eat for breakfast with some low fat pb and natural fruit spread, or as a dessert.

Ingredients

2 ripe bananas
1 apple, peeled and diced
2/3 cup organic brown sugar)
1 3/4 cups whole wheat flour
1/2 cup unsweetened applesauce
1 teaspoon baking soda
1 teaspoon salt

Directions

1. Preheat oven to 350Β°F. Lightly spray a nine-inch loaf pan.
2. In a medium sized bowl, mash the bananas with a fork. Then add the apples cut up and mashed with masher until well mixed together.

Mashed apple and banana with masher

3. Add the rest of the ingredients and mix well ( I used my hands) to mix ingredients. Pour into greased pan

Place mix dough into baking pan

4. Bake for about 45 minutes to 1 hour until cooked. Check with toothpick, making sure when toothpick is pulled out its clean.

5. When done, cool for about 15 minutes on cooling rack and serve.

This serves about 8 people and less than 200 calories per slice.

Enjoy….

Love Your Body

Live a Healthy Life…

Whole Wheat Pasta with Roasted Asparagus

I love finding easy and simple recipes from different books, websites etc.. When I saw this one for roasted asparagus I had to give it a try. I just love vegetables but asparagus is not one of my favorite vegetables, so I was curious to see how this would come out, and wow it was delicious!!

Ingredients

  • 1 pound whole wheat pasta
  • 1 pound asparagus, ends trimmed
  • Olive oil, for drizzling
  • Himalayan salt and freshly ground black pepper to taste
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Dijon mustard
  • Zest and juice of 1/2 lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons olive oil
  • 1/4 cup thinly sliced fresh chives
  • 1 (4-ounce) container crumbled goat cheese

Directions

  • Preheat the oven to 425 degrees F. Add pasta to a large pot of boiling water and cook for about 10-12 minutes until al dente. Drain in a strainer and let cool.
  • Slice asparagus at an angle into 1/2-inch pieces. Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10-15 minutes, until slightly tender. Remove and let cool.

  • In a small bowl, combine shallot, garlic, mustard, lemon zest (very little), lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives at the end.

  • In another bowl, add pasta and roasted asparagus mix together. Then drizzle with dressing and toss. Add the crumbled goat cheese, toss, and serve.

I hope you guys give this recipe a try. Let me know what you think πŸ™‚

Love Your Body

Live a Healthy Life….


STUFFED SHELLS

INGREDIENTS:

18 dry jumbo pasta shells (whole wheat if you can find)

10 oz frozen chopped spinach. thawed and drained

8 0z of fat free cottage cheese

1/2 cup of low fat ricotta cheese

1 cup shredded fat free mozzarella cheese

2 tbsp chopped fresh basil

1 tsp oregano

2 cups of marinara sauce…divided

non-stick olive oil spray

1/8 black pepper

1. Cook pasta shells according to package directions and drain and set aside. Add a few drops of oilive oil to prevent pasta from sticking while set aside. Pre-heat oven to 350 degrees F and lightly coat baking pan with cooking spray.

2. In a large mixing bowl, add spinach, cottage cheese, ricotta cheese, mozzarella cheese and oregano, basil and black pepper.

3. Pour 1 cup of marinara sauce into baking pan

4. Stuff each individual shell with a heaping tablespoon of filling and place in pan. Pour remaining sauce on top and topped with extra mozzarella cheese.

*Adding extra mozzarella cheese is optional

5. Cook for about 30-35 minutes. When done serve and enjoy.

*serving for 6 people

280 calories per serving size