Gluten Free Banana Bread, YUM


Okay, so now that I entered my 50’s, I realized that your body definitely changes over time. This means that you have to put in extra effort to take care of yourself. I was always able to eat whatever I wanted but as of late, I noticed certain foods are affecting me differently so I have been doing trial by error and the elimination process. I find that gluten free foods are definitely beneficial to my diet. Oh how I love banana bread!!

Every little bit helps!

Ingredients

  • 2 cups gluten free flour mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • ¾ half and half
  • 1 teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • 1 tbsp maple syrup
  • ¼ cup sugar
  • 3 bananas, ripe and mashed

Instructions

Preheat the oven to 350 degrees F.

You can use either a 9 inch loaf pan or 4 small individual loaf pans (I like the individual ones so I can freeze them and take them out when I need one or give to a friend).

Whisk together the dry ingredients of 2 cups gluten free flour blend, 2 tsp baking powder, 1 tbsp of cinnamon, 1/2 tsp of nutmeg, 1 tsp baking soda, and ½ tsp salt. Set aside.

In a separate bowl, mix 3 eggs, ¾ cup milk, 1 teaspoon vanilla extract, and ½ cup vegetable oil, 1 tbsp of maple syrup, and ¼ cup sugar.

Combine the wet ingredients into the dry ingredients then add the 3 mashed bananas to the batter. Stir until well mixed.

Bake at 350 degrees F for 45-55 minutes or until the top of the bread is lightly golden.

Check the bread after 40 minutes. Take either a tooth pick or butter knife and pierce to see if any batter sticks to either. I usually watch to see if the top of the loaves turn golden brown and base my cooking time on that.

Awesome when served with butter!!!

This is my third time making these but it finally came out exactly how I anticipated it would!

Nutrition Information:

 SERVING SIZE:

 1 (12 servings total)

Amount Per Serving: 

CALORIES: 226TOTAL FAT: 11gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 48mgSODIUM: 310mgCARBOHYDRATES: 28gFIBER: 1gSUGAR: 8gPROTEIN: 5g

This data is provided by Nutritionix and is an estimate only.

Fresh roasted green beans and Vidalia onions


Seriously this is such a simple recipe. There is no excuse not to eat healthy. I think you just have to be creative and put your noggin into it.

All I used was about a pound of fresh green beans and one whole Vidalia onion. Wash the beans first and snap the ends off. Then boil for approximately 10 minutes and drain. Cut the Vidalia onion up into medium slices and put in a baking dish with the green beans. I then drizzled olive oil on top (about 2 to 3 tbsp) and sprinkled some onion powder and pepper on top. Just move the beans and onion around so that they all get moist from the olive oil. That was it!! You can add salt and any extra spices that you wish.

Bake in the oven on the top rack at about 375 – 400 depending on your oven for about 20 minutes. I like mine with a little crisp at the edges.

Fresh cilantro salsa…yumm


I just made a salsa recipe I had seen on the web. I tweaked it a little bit so can I guess I consider it my own recipe? Well hot dog isn’t that awesome.  I will call it farm fresh cilantro salsa, only because I used everything straight from the Farmers Market that I went to today.  I have to say I’m pretty proud of myself.

~ 4 medium ripe tomatoes

~ 2 hot chili peppers

~ 1 small sweet onion

~ 2 garlic cloves

~ 3 tbsp of fresh cilantro

~ 3 tbsp of lime juice

~ 1 tbsp of sugar

~ salt and pepper to taste

Mince onion and garlic and mix together in a small bowl. Boil 1/2 cup of water and add onion and garlic. Remove from heat and let simmer 3 minutes. Drain well.

Add together remaining ingredients and mix. Chill for approximately 2 to 3 hours to let juices set in.