Sunday, April 28, 2013

Cucumber Salsa

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream (or greek yogurt if you like that)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.  Could also serve in a lettuce wrap.

Wednesday, April 17, 2013

Pineapple Coconut Oil Banana Bread

2 large eggs
1/3 cups coconut oil, melted (or can use canola oil instead
1/4 cup Greek yogurt
1 1/4 cups granulated sugar
1/4 cup light brown sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
handful of shredded coconut

Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with Pam spray; set aside. 

In a large bowl combine the eggs, coconut oil, greek yogurt, sugars, vanilla, bananas, pineapple and whisk to combine. Add the flour, baking powder, baking soda, and stir to just incorporate; don't overmix.  Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). My bread was browning too fast on the top, so I covered it with foil and lowered oven temperature to 325F in last 15 minutes of cooking. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperatureMmay be frozen for up to 3 months.

I based my recipe off of this one I found on Pinterest.

Strawberry Bread

2 cups chopped strawberries (washed and hulled)
3 cups all purpose flour
1 1/4 cup sugar
4 1/2 tsp baking powder
4 eggs
2/3 cup canola oil
1 tsp vanilla extract
8-10 drops of Lemon Essential Oil

Begin by preheating your oven to 350 degrees.   In one bowl add your flour, sugar, baking powder and salt.  Whisk to mix well.  In another bowl whisk together the eggs, canola oil, vanilla extract and lemon zest.  Gently add the strawberries.  Don’t over mix.  Add the wet ingredients to the dry ingredients.  Place batter in two greased 4 X 8 baking pans in the oven for 45 minutes or until done.  Makes 2 fabulous loaves.

Lemon Zucchini Pineapple Bread

3 c. all purpose flour
1 1/4 c. sugar
4 1/2 tsp. baking powder

4 eggs
2/3 c. canola oil
1 8 oz. can of crushed pineapple, drained well (I chopped up pineapple chunks since I was out of crushed)
2 c. zucchini grated
8-10 drops of Lemon Essential Oil

Preheat your oven to 350 degrees.  Grab 2- 4″ X 8″ baking pans and grease well.  In a medium sized bowl mix the flour, sugar, baking powder and salt. Mix well.  In a separate bowl, whisk together the eggs, oil, pineapple, zucchini and lemon.  Add wet ingredients to the dry ingredients.  Mix until moistened.  Do not over mix.  This will look like a thick cake batter, and that is okay, it’s supposed to be that way.  Add the mixture to the two baking pans and bake for 45 minutes.  Makes two fabulous loaves.  Enjoy!