Nutritarianism

Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts

Monday, December 6, 2010

Quick Banana Blueberry Breakfast

Home-Grown Blueberries
Purchase this lovely print from Erica Lea at Etsy.com

Being a participant of Dr. Fuhrman's Six-Week Holiday Challenge, I get e-mails with recipes to help me along. I made this breakfast a few days ago and was really wow'ed by it! It warms the tummy, is very filling and tastes delicious. I treated Jon to a serving this past weekend and he was so impressed that he wanted it the next morning too!

Quick Banana Blueberry Breakfast

[Adapted version of Dr. Fuhrman's "Quick Banana Berry Breakfast To Go"]

Serves 1

1 banana, sliced
2/3 to 1 cup fresh or frozen blueberries
1/3 cup (a scant 1/3 c.) old-fashioned rolled oats
1/3 cup water
1 Tbsp ground flaxseed
1/2 oz. chopped pecans or walnuts

Combine the first 4 ingredients in a microwave-proof bowl. Microwave for 3 minutes. Stir in flaxseed. Sprinkle nuts on top. Let stand 5-10 minutes as it's quite hot!

Friday, December 3, 2010

Banana Oatmeal Muffins


This recipe has been in my collection for over a year now. I made them for an easy quick breakfast for my high school son. They are very yummy and nicely moist.

I use organic unpasteurized (raw) honey for the sweetener. Sugar is sugar but at least this honey is unrefined and natural.

Banana Oatmeal Muffins

Makes 12 muffins

Preheat oven 350

Dry Ingredients:

2 cups old fashioned oats (process in food processor until fine, but not a powder)
3/4 cups whole wheat flour
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:

1 generous cup of mashed banana (about 2 bananas)
3/4 non-dairy buttermilk*
2 Tbsp ground flaxseed + 6 Tbsp water (egg substitute)
2 Tbsp organic canola oil
6 Tbsp organic unpasteurized honey

*Place about 1/4 tsp of lemon juice into your measuring cup and fill the rest up with non-dairy milk. Let sit 5 minutes.

Combine all dry ingredients. Combine all wet ingredients. Add wet to dry and stir just to combine, don't over-mix.

Pour into greased muffin cups, filling cups about 3/4th full. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cool on wire rack.