1 1/2 cups fresh strawberries chopped and tossed in 1 tablespoon of flour
Preheat oven to 350F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
Sift all dry ingredients: flour, salt, and baking soda. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. Do Not Over-mix! Fold in floured covered strawberries.
Pour batter into prepared loaf pans and bake at 375f for 15 minutes. Reduce heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into the center comes out clean.
Let it cool completely before removing from loaf pans.
Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.
2 tablespoons vegetable oil
1 tablespoon garlic paste
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder (as desired)
2 teaspoons cumin
2 teaspoon Himalayan salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish
Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.
Add bananas to a Food Processor . Blend until crumbly. Add coconut cream and blend until smooth.
Add ½ cup almond butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
Pour half of the mixture into a freezer-friendly – used Pirex . Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of almond butter over this layer of ice cream in a large zigzag pattern, creating big pockets of almond butter. Keep it uneven for more chunky swirls.
Pour the remaining half of the ice cream mixture over the almond butter swirl.
Drizzle the remaining 2 tablespoons of almond butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty almond butter swirls. Do not over-stir, as that will fully mix the almond butter into the ice cream and remove swirls.
Freeze for 3-4 hours, or until completely frozen. Allow to thaw for 4 minutes before scooping.