Chick Pea Flour Banana Bread

Chick Pea Flour Banana Bread

I have to give credit for this recipe to a friend of mine who made it first.  Like me, she loves to be creative in the kitchen and admitted that she just threw this together without measuring and hoped that it would turn out.  From the photos she shared online and her promise that it was delicious I knew I had to try it myself.  Luckily she remembered enough to give me a ball park of what she used, and I went with it.  And she was right, it is delicious. A moist, delicious banana bread, surprisingly full of fiber and protein thanks to the use of chick pea flour.  I had heard of that type of flour before, but since I didn't know how it would work with baking, I had been afraid to try it.  I wish I had known sooner how perfect it is for recipes like this. It's basically similar to using pureed beans, which I've done before, with the addition of a little extra moisture, which in this recipe is the bananas and the yogurt. With only a 1/4 cup of both oil and sugar, this recipe is as healthy as they come, so the addition of a few dark chocolate chips is completely understandable. Plus adding chocolate chips to anything makes it an instant hit with my kids.  We actually just finished off the last of the third batch of these I've made this morning, so it's time for me to make some more, and to share the recipe with all of you.

Exotic Bean and Barley Soup

Exotic Bean and Barley Soup

As I get ready to take the left overs from this meal out of the freezer for dinner tonight, I figure now is as good a time as any to share the recipe for a delicious soup that highlights two ingredients I have honestly never cooked with before.  The only reason I added both mung beans and barley into this dish is that I had bought them after hearing Dr. Oz talk about their numerous health benefits on a couple of different shows and I was tired of seeing them in my pantry staring at me. So I figured, why not cook with them together?  The result is a rich and hearty soup, that although I did add a little chicken sausage to at the end, is a fabulous vegan meal all on it's own.  And since we are having such a ridiculously snowy and cold winter here in PA and I have barely gotten to the gym at all, this high protein dish is a perfect comfort food without extra calories.  And the recipe makes a lot so you will have plenty left over for another cold evening.

Chocolate Coconut Brownie Donuts

Chocolate Coconut Brownie Donuts

Today was one of those days that called for a little indulgence, and usually for me that means chocolate.  But as always, I try to find ways to add a little health into everything I make, so although there is sugar, fat and chocolate chips in these, there are also whole grains, fiber and plenty of nutrients as well.  This is also an example of how I interchange ingredients and how you can learn to do the same.  Instead of the usual white sugar, I used half coconut nectar, which has a very low glycemic index (and won't affect blood sugar levels as drastically), is high in minerals, amino acids, and vitamins B and C.  If you do not have or cannot find coconut nectar, you could easily substitute honey, maple syrup or agave nectar.  Instead of butter, I used coconut oil, which although high in saturated fat, also helps control blood sugar levels, can increase your metabolism and helps your body absorb fat soluble vitamins.  You could also use canola oil, peanut butter or almond butter, depending on your flavor preference.  And as always, I used whole wheat flour and added in wheat germ and flax seed for an added nutritional boost.  The result is an incredibly rich, slightly flaky and delicate treat that my whole family loved!!!