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Healthy Snack Recipe: 4-Ingredient Banana Oat Bars Recipes from The Kitchn

Healthy Snack Recipe: 4-Ingredient Banana Oat Bars Recipes from The Kitchn
Bananas are an amazing fruit. All by themselves they can turn into creamy, delicious ice cream, and eaten alone they are a satisfying snack. But they also do wonders in baked goods: Bananas take the place of sugar, eggs and fat in these wondrously chewy, yummy snack bars. These bars have no added sugar, you can whip them up in just a few minutes, and they'll take care of breakfast, after-school snacks, and dessert. Amazing? You bet. These bars come from my brilliant friend Ginger, who got the recipe from her friend, and she can now make these literally in her sleep. • See Ginger's recipe: Banana-Oatmeal Bars at Friesen Cold. • Ginger and her husband are also the creators of MealBaby, a great site for sharing meal sign-ups and registries - check it out! I added a few more things to Ginger's original four-ingredient recipe. These optional ingredients all add a little extra dimension, but the essential recipe is still really just four ingredients: Bananas, oats, dates, and chopped nuts. Related:  petit dej

Banana Granola On page 113 in our book we have written a story about the old wooden dinner table in our living room. We rarely eat on it. Instead we have covered it with heave stone tiles and use it to shoot food on. I have always felt a bit sorry for our table (it is worthy of a better life), but now I feel even worse. A while back, one of its legs broke as I balanced on it trying to take a shot from above. I wish I could tell you that the table is the only thing in our apartment that is in need of fixing. That is perhaps why we only take close ups of food. Don’t get me wrong, our apartment has charming high ceilings, old wooden floors and beautiful windows. I often blame it on time, why I haven’t fixed all the things that needs fixing. I’ll fix that table some other day. I have almost reached the end of this post and I haven’t even started talking about this granola yet. Banana Granola Preheat the oven 400°F / 200°C and line a baking tray with baking paper.

Shirred Eggs with Toast Soldiers Six Ingredients (and Salt) Shirred eggs, or oeufs en cocotte as they are known in France, accompanied by toast soldiers (thinly-sliced sections of toast) are one of the most glamorous, velvety breakfast dishes around. Once you go shirred, you'll never fry an egg again! Why make such a bold claim? Read on to find out. "Shirred" eggs are essentially baked eggs with the addition of cream, fresh herbs, and a little cheese. The preparation requires a little forethought, and slightly more effort (although hardly!) Leave it to the British to deem thinly-sliced pieces of toast as "soldiers." Shirred Eggs with Soldiersserves 2 2 eggs 2 tablespoons heavy cream 2 tablespoons shredded Gruyere cheese 2 teaspoons minced shallot a few sprigs of thyme 2 pieces of toast, cut into thin slices Preheat oven to 425°F. Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is 'set' to your preference. (Images: Leela Cyd Ross)

Cupboard Love - mklutz - Teen Wolf Chapter Text It’s Scott who convinces Stiles to put the ad in the paper. Stiles is doing a combined five year bachelors and masters, so his class schedule doesn’t exactly fit in around most of the part time jobs he could get on campus and to be fair, he’s pretty crap at making coffee anyway. He’s gotten pretty good at cooking, though, since his mom passed away. Plus, Stiles needs the money for all that coffee he’s so bad at making. All of that is to say, though, that Stiles has been debating for a week about taking out a line of credit to fund his meagre student lifestyle when he gets the phone call. “I need a week’s worth of meals I can heat up and I don’t like spicy food,” says the man on the other end instead of hello. “Uh, hi to you, too,” Stiles says, fumbling for a seat on a nearby bench and maybe a loose notebook and pen in his backpack. “Yes,” His mystery client grits out, sounding frustrated. “And you don’t like spicy stuff, yeah I got that part. “Lunches, dinners. “Hardly. Stiles

Oat and Almond Pancakes I have been a little wary of pancakes lately. Oftentimes, our pancakes turn out to be rather dense which in turn is a bit heavy on your stomach, especially when eating them for breakfast. But pancakes are an important aspect of life so we had to find a satisfying recipe. However, these pancakes were quite fluffy while being rather satisfying at the same time. We made our own almond flour resulting in a few crunchy bits in the pancakes, which can be a little unexpected in a fluffy pancake, but as long as you're reassured by your sister (or whoever) that the crunchy bits are supposed to be there you'll feel a lot better about them. Ingredients1 cup of whole wheat flour1/4 cup of oats2 tablespoons of sugar3 teaspoons of baking powder1/2 teaspoon of salt1/2 teaspoon of cinnamon3 tablespoons of almond flour1/2 teaspoon of vanilla extract1 1/4 cup of almond milk 1 tablespoon of applesauceDirectionsMix dry ingredients together then add in wet ingredients.

Scrambled Egg Toast from Deb of Smitten Kitchen Breakfast with a Blogger What do our fellow bloggers, writers, and online friends eat, first thing in the morning? This is a series Leela Cyd designed for us a couple years ago, and in honor of Breakfast Week we're bringing back five of our favorites! This morning Deb shares a recipe for scrambled eggs with chives and goat cheese on toast. It sounds simple, but as with all things wonderfully delicious, it's all in the details of this divine preparation of a breakfast classic. Deb talks us through in her usual writing style, full of wit and grace. Deb's blog, Smitten Kitchen, is an extraordinary exploration of classy recipes. About this breakfast Deb says: Scrambled eggs are best made at home, and where their path from frying pan to plate to fork to your belly is as short as possible. Last, and look, I’m sure this isn’t Proper Egg Scrambling Technique or anything, but to make them the way I like them, I go easy on the scrambling. Deb's Scrambled Egg Toast Serves 1 Set your table and pour your coffee.

Beef bourguignon recipe Heat the oil in a large heavy-based saucepan over medium–high heat. Brown the beef in batches. Remove the final batch of beef from the pan, leaving the oil, and add the carrot, celery, leek, onion and shallots. Sauté for 5–8 minutes. Place the beef and vegetables in a large baking dish. Meanwhile, prepare the carrot puree by boiling the carrots with salt until just soft. To make the mashed potatoes, boil them whole with salt until soft. Add the mushrooms and carrot puree to the bourguignon and cook for a further 10 minutes. Serve the bourguignon with the mashed potatoes and sourdough.

Banoffee Parfait au caramel de datte { 100% végétal } J'ai vu cette recette ici même il y a 2 jours. Moi qui étais en panne d'inspiration depuis la semaine dernière, ma patience et mes recherches ont finalement prévalu sur ma récente déception de dégustation de porridge. Je ne me fais pas à l'idée d'être écoeurée par les porridges ( que j'ai pourtant quotidiennement varié ). J'espère que mon envie reviendra bien vite car je me suis tant régalée qu'il m'apparait presque inconcevable de dire, écrire et même penser que j'en aurais peut-être juste trop mangé !? Ce Parfait au caramel de datte ( car la magie opère à cet instant précis ) porte véritablement très bien son nom. J'ai quelque peu ajusté ( veut dire ici " véganisé " ) la recette à la composition de mes placards ( mes stocks from France commencent à s'étioler ... ), aux diktats de mon estomac ( qui est parfois très exigent mais surtout demandeur ) et à ma profonde envie de cocooning ( ahhh ... les matins ... ). Comment lisez-vous les articles ? - 3 grosses dattes Medjool - 1 pincée de sel

Strawberry–Nutella Pop Tarts from Kasey of Turntable Kitchen Breakfast with a Blogger What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning. Do the words "homemade pop tart" strike a chord within your soul? Kasey and her boyfriend Matthew are the authors of a really fun, San Francisco-based blog, Turntable Kitchen. About this breakfast Kasey says: To me, a weekend breakfast is like taking a little vacation. Now I've never met a toaster strudel I didn't enjoy for odd reasons I can't explain (shhh, don't tell anyone). Strawberry–Nutella Pop Tarts adapted from Macheesmo, makes about 8-10 Pop Tarts 2 cups, plus 2 tablespoons of all-purpose flour 1/2 teaspoon of salt 1 teaspoon of sugar 2 sticks of chilled, unsalted butter, diced 4 tablespoons of ice water Best quality strawberry jam/preserves and Nutella, for filling Powdered sugar for dusting

Simple Tomato Soup with Balsamic Vinegar Growing up I ate a lot of condensed tomato soup and grilled cheese. To this day it is such a comfort food to me. My mom always made it with a combination of milk and water and I love the creamy counterpart to the acidity of the tomatoes. What I didn’t realize was how much sugar was in there. Most tomato soup recipes I have found call for sugar. Recipe notes: I stir creme fraiche into individual bowls for the creamy flavor. Ingredients 6 cups water 2 – 6 oz. cans tomato paste 1 1/2 teaspoons salt (or to taste) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder black pepper to taste 5 teaspoons balsamic vinegar creme fraiche, sour cream or cream for serving Directions In a medium sauce pan bring water to a simmer. To serve, fill bowls and add a tablespoon of creme fraiche, sour cream or cream and stir through.

Raw Buckwheat Porridge De Luxe We did it again … survived another winter in Sweden! Okay, I realize that we are only in the beginning of February, so it is technically still winter for at least another month. But it feels like we are on our way towards spring now. The sun is visiting Stockholm a few more minutes every day. And the birds are returning! We have been making a lot of different varieties of warm porridge to fight off those cold winter mornings. One of the keys to optimal health is to have a good digestion system. I make this raw porridge by soaking buckwheat groats and walnuts overnight and then blending them with apple, orange juice and cardamom. TO-GO! Raw Buckwheat, Apple, Walnut Porridge Serves 4 1 cup / 240 ml raw hulled buckwheat groats (whole or coarsely ground) + water for soaking 1 cup / 240 ml raw walnuts + water for soaking 2 green apples, cored 1 orange, juice 1/2 tsp ground cardamom 1/2 tsp vanilla extract or ground vanilla Keeps for 3-4 days in the fridge.

Vegetarian Recipe: Korean Dolsot Bibimbap The best kind of bibimbap, in my opinion, is dolsot bibimbap, in which the ingredients are served in a heated dolsot, or stone pot. The heat from the pot makes the rice sizzle and turn crispy on the bottom. Here the egg can be added raw and it cooks as it's mixed into the hot bowl. The toppings in this recipe are pretty basic and open to modification. Vegetarian Korean Dolsot Bibimbap Makes 2 hearty portions or 4 regular portions 1/2 cucumber, juliennedSalt8 ounces firm tofuToasted sesame oil1 large carrot, julienned1 cup soybean sprouts5 cups spinach leavesToasted sesame seeds4 cups cooked rice1 egg1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissorsGochujang (red pepper paste) Cucumbers: Sprinkle cucumbers with salt and leave to drain in a colander for 20 minutes. Tofu: Rinse and drain tofu. Carrots: Heat a tablespoon of sesame oil in a pan. Soybean Sprouts: Blanch in a pot of salted boiling water, just until wilted.