• 5 FREE product coupons for Rudi’s Gluten Free bread – that’s 5 free loaves of bread!
• Rudi’s GF Branded Toaster
• A spice grinder
• Rudi’s GF Reusable Cloth Grocery Bag
• A bunch of fun swag – including: Rudi’s GF Sticky Notes, Rudi’s GF Bread Clip, Rudi’s GF Banana Pudding Recipe Card, A copy of Delight Magazine and Gluten Free Living Magazine

Now, the important part – To Enter: You can enter in one of three ways -

1. Subscribe to The Picky Eater via RSS or via email
2. Follow me on Twitter (@pickyeaterblog)
3. Like The Picky Eater on Facebook

Then post a comment here letting me know which option above you chose. If you already are a subscriber, follower, or like The Picky Eater on Facebook, just leave a comment indicating that – it will count as one entry.

This giveaway will be open until Friday, March 2nd at 11:59pm PST. I will be selecting the winner at random (via random.org) and will contact them via email. I’ll be announcing the winner on Saturday, March 3rd. Happy G-Free eating everyone!

What’s in your lunchbox?

When I was a kid, it was standard, dependable: some sort of sandwich – usually PB&J on wheat, a fruit – usually an apple or banana, some veggies – usually carrot sticks, and a drink – usually boxed juice. Of course I didn’t make any of it, since my mom packed my lunch.

When I went to college and then started working, my lunch became all over the place: oatmeal one day, deli sandwiches the next. And frankly it was a challenge to find healthy options every day when someone (my mom) wasn’t packing my lunch for me!

Whether you’re making your own lunch (to take to work or class), or looking for something your kids will eat, I’m sure everyone faces challenges when trying to come up with healthy options for your afternoon meal. Something that will keep you full (so you don’t end up with a candy bar in your hand at 3pm), and something that super fast and doesn’t require much cooking or prep time.

Enter: my lunchbox makeover – 5 quick and easy lunch ideas that are tasty and good for you!

. . .

Makeover #1: Make a Sandwich

But not any kind of sandwich, a delicious sandwich that’s packed with flavor!

If you’re a savory person, try this Sprouted Grain Sandwich with Hummus and Avocado

It will literally take you less than five minutes to make. Toast two slices of sprouted wheat bread (like the kind from Ezekiel), top with 2 Tbsp hummus, 1 slice avocado, a couple slices of tomato, red onion, sprouts, and a super thin slice of swiss cheese (optional).

If you’re someone with a sweet tooth, try this twist on a Peanut Butter Sandwich

You don’t even have to use peanut butter – you can use almond butter, sunflower butter, cashew butter, and any combination of toppings: bananas, walnuts, chia seeds, flax seeds, apples, honey, etc! Here is the recipe for my favorite combination, but the possibilities are endless.

. . .

Makeover #2: Make a Salad

You can pretty much do anything you want with a salad. But there are a few rules to keep in mind to make sure it’s healthy:

• Avoid toppings like too much cheese (more than 2 Tbsp is too much), croutons, and dressing
• To season your salad, use salt & pepper – they do wonders for flavor, and 2 tsp olive oil with 2 tsp balsamic vinegar
• For protein, add a hardboiled egg (use more of the whites vs. the yolks), beans, or 1 Tbsp nuts
• Use as many veggies as you like! Just avoid any that are already pre-cooked or pre-seasoned/dressed

Here is one salad recipe that I love, but don’t hold yourself back – pile on the veggies!

. . .

Makeover #3: Have some Soup!

If you’re on the go, there are some great pre-made / boxed soups that taste delicious. Here are two options for pre-made soups:

Trader Joe’s Butternut Squash Soup (comes in a shelf-stable box)

This soup is super healthy for you, has only ~100 calories per serving, and you can dress it up so it doesn’t taste store bought! I added microgreens to make it pretty, but you can add 1 Tbsp parmesan cheese, some whole wheat toast for dipping, or whole wheat crackers on top.

Option #2 is anything that come’s from Amy’s. Her Veggie Chili is hearty, and has only 220 calories, with 9g fiber and 10g protein for 1 cup.

. . .

Makeover #4: Make a Healthy Burger

Veggie burgers are a great source of protein, and you can really dress them up so they don’t taste store-bought! Here are 5 recipes for taking your veggie burger to the next level.

. . .

Makeover #5: Have a Healthy Pre-Packaged Meal

Amy’s Pre-Made meals are some of my favorite, mainly because they taste like real food and are made with organic ingredients. I love her light-in-sodium bean and rice (or even the bean and cheese) burrito. One burrito has only 320 calories, 8g fiber and 10g protein. And you can dress it up with salsa, avocado, a side salad – pretty much anything you like!

So there you have it – 5 ways to completely makeover your lunchbox that will leave you feeling satisfied, happy and full. Enjoy!

]]> http://pickyeaterblog.com/2012/02/24/lunchbox-makeover-5-quick-and-healthy-lunch-recipes/feed/ 14 http://pickyeaterblog.com/2012/02/24/lunchbox-makeover-5-quick-and-healthy-lunch-recipes/ http://feedproxy.google.com/~r/ThePickyEaterBlog/~3/F-VZCm2mkRs/ http://pickyeaterblog.com/2012/02/22/3497/#comments Wed, 22 Feb 2012 19:37:50 +0000 Anjali @ The Picky Eater http://pickyeaterblog.com/?p=3497

Is it possible to combine Mexican and Italian food, to create a lasagna that reminds you of an enchilada?

That’s the question I was asking myself last week when I experimented with this recipe. And the answer was a resounding: yes!

I love lasagna, and so does the hubby – it’s one of his favorite dishes that I make. But what I don’t love about lasagna is the time it takes to make it (2 hours for me, which is why I can’t make it on a weeknight), and the fact that we always have tons of leftovers over (between two people, you can’t ever finish it all!)

I was also craving enchiladas, but was sort of tired of the traditional enchilada that I usually make.

Enter: Enchilada Lasagna.

I had heard of this concept from a few other cooks, but had never thought to try it myself. I think the husband was also a little scared when he asked what we were having for dinner, and I said Enchilada Lasagna – two words that didn’t make sense to him when put in the same sentence.

But the great thing was, it was delicious!! And it only took about 45 minutes to make, including baking time. And the portions were perfect! And it satisfied my Mexican craving. So many good things. Here is the recipe, hope you enjoy it!

The Ingredients

• 1/2 red onion, chopped
• 1/2 cup to 1 cup frozen corn
• 1 red bell pepper, chopped
• 3 cloves garlic
• taco seasoning to taste
• 1-1.5 cups pace picante salsa
• 1-1.5 cups frozen spinach
• 1 15 oz can tomato sauce
• 8-10 corn tortillas, cut into quarters
• 1 can refried black beans
• A few jumbo black olives, sliced
• 1 roma tomato, diced

The Directions

Step 1: Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.

Step 2: Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.

Step 3: Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.

Step 4: Start assembling your “lasagna”! In an 8×8 baking dish (or larger depending on how many people you’re making this for) – start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of the corn tortillas.

Step 5: Top the corn tortillas with 1/2 the refried beans, 1/2 of the veggie mixture, and a drizzle of the tomato sauce + salsa.

Step 6: More layering – top with the corn tortillas, the remaining 1/2 the refried beans, and the remaining 1/2 the veggie mixture, a drizzle of the tomato sauce + salsa.

Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it’s ready to go into the oven!

Step 7: Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.

Serve and devour.

It was a huge hit with the husband – he really enjoyed the recipe and said it had just the right amount of spice (thank you garlic, salsa, and taco seasoning).

This recipe is also super healthy and a great way to sneak some extra veggies into your diet without even realizing it! Between the fiber from the veggies, the fiber and protein from the beans, and the protein from the cheese, it’s a really well rounded meal.

Yay for enchilada lasagna!

I never thought I’d say this, but my husband has bought a whole fruit juicer.

This, from the guy who didn’t know what an apricot was when I first met him, and whose main diet consisted of frozen pizzas.

My husband bought a juicer!!

Here’s how it went down: I woke up one weekend and came downstairs. I found my hubby in his usual spot – at our kitchen table, on his computer. He looked up and said, “I think I want to make juices at home.”

I thought he was kidding.

But then he talked about how he’s had whole fruit juices (the kind where the fruit is blended down so much it literally ends up being like a thick juice or a thinner smoothie), and how he thought that would be a good way for him to get some additional fruits/veggies into his diet.

I still thought he wouldn’t go through with it, but then a week later, he bought a Ninja - which is basically a cheaper version of a VitaMix.

It’s actually really awesome because it’s all dishwasher safe, and comes with a ton of smoothie cups (where you can blend the fruits right inside). Oh and it can also be used for any food-processing needs (like making purees, or baby food, or dough, or spreads/dips, etc.)

So there he was, my husband, with his Ninja, making smoothies in our kitchen. I was so proud of him!

He’s made quite a few varieties, but this one in particular has turned out to be amazing: his Strawberry Smoothie Recipe. Of course, I have a few modifications to the recipe – more like alternate versions you can also try at home.

First up: The Husband’s Strawberry Smoothie

You will need: 1 pear, 6 strawberries (frozen or fresh), one pineapple wedge/spear, a few splashes of ice water and a couple ice cubes. Put it all in a blender and blend until smooth.

Now – The Wife’s Modifications: For the Strawberry Smoothie, there are a few add-ins that will amp-up the nutritional value even further if you want more protein or fiber.

#1: Add 1 Tbsp Chia Seeds (2g protein, 5g fiber) – they blend in almost perfectly, so you barely taste them

#2: Add 1/2 cup to 1 cup unsweetened vanilla soy milk (for some added protein – 4g-9g, depending on whether you use 1/2 cup or 1 cup)

#3: Add 1/2 cup 1% organic milk (for those of you who like the milkshake feel, and want a bit more protein – 4g)

The husband’s version of this smoothie has about 150 calories and 7g fiber.

The Modifications:

• If you add in chia seeds, that’s an extra 50 calories, 2g protein and 5g fiber (total: 200 calories, 12g fiber, 2g protein)
• If you add in 1/2 cup soy milk, that’s an extra 45 calories and 4g protein (total: ~200 calories, 7g fiber, 4g protein)
• If you add in 1/2 cup 1% organic milk, that’s an extra 50 calories and 4g protein (total: 200 calories, 7g fiber, 4g protein)

Not bad for a quick morning breakfast, an afternoon snack, and it’s a great way to get a huge serving of fruit! The husband literally makes these juices and other varieties (like carrot, apple, ginger) every day.

A couple days ago when he was drinking his morning juice he said to me, “This is brilliant. Seriously, if someone had just told me that I could make these juices and it was healthy and that I’d get all of my fruit in a glass, I would have eaten so much more fruit as a kid and an adult!”

So there you have it: fruit in a glass, healthy and delicious – straight from my husband.

I am definitely a “carb-lover.” I mean honestly, who isn’t?

I like carbs in all forms – the healthy versions that come in whole grains, fruits, vegetables, etc. and the unhealthy versions too for an indulgence here or there Which is why, I was super excited when the folks at Health magazine contacted me to review and giveaway The CarbLovers Diet Cookbook!

The CarbLovers Diet Cookbook (written by Ellen Kunes, Editor of Health Magazine, and Frances Largeman-Roth, RD) features 150 easy, delicious, and carb-filled recipes that will keep you full in a healthy way. In addition to more delicious recipes, this Cookbook includes over 300 CarbLovers-approved food items to grab-and-go, 10 special menus that help you prepare amazing meals, and exclusive recipes from celebrity chefs like Guy Fieri, Cat Cora, Gail Simmons and Wolfgang Puck! All of the recipes are really healthy, because of the CarbLover secret: Resistant Starch, the good-for-you carb that increases fat-burning while keeping you feeling full all day long.

I love the simplicity of the recipes, the healthy ingredients, the variety of food options available, and the philosophy of the writers behind this book. I was lucky enough to interview Ellen Kunes, the editor of Health Magazine, and here’s what she had to say about the CarbLovers Diet Cookbook:

Q:  What inspired you to write the carb lovers diet? What’s the philosophy behind the book?

Ellen: I wrote this book because I’ve been dieting all my adult life and I was tired of feeling hungry and deprived. I wanted a plan not just to look great for my college reunion, but for the rest of my life. And CarbLovers delivers! One you’ve lost all the weight you want, you get to keep it off forever, while still eating delicious, satisfying foods.

Q: Dieting information can often be confusing with all of the conflicting opinions out there. What is the deal with all the low carb diets?

Ellen: The deal with low-carb diets is they are a gimmick, and yes, they work for a short time (any diet works short term, right?). But what people don’t realize is that cutting carbs almost never leads to permanent weight loss; most people end up gaining more weight after a low-carb plan than they started at. Scientific research cited in the book supports this. That’s why I wrote The CarbLovers Diet Cookbook. I wanted to share the evidence that a yummy, satisfying, carb-diet rich is the best way to get and stay slim for good, not just for bikini season!

Q: Are carbs good for you? What are the benefits of carbs in your diet? What types of carbs should we be eating? 

Ellen: The carbs in The CarbLovers Diet Cookbook are some of the healthiest foods on the planet. They are loaded with nutrients, fiber, and a natural ingredient called Resistant Starch, which has been proven in hundreds of studies to curb your appetite, boost your metabolism, and help you get healthier and slimmer. So you should be eating those! What you shouldn’t be eating too much of is sugary, fatty carbs like donuts and chips. They’re fine as a snack, but they’re not a big part of Carblovers.

Q: What is resistant starch? How is this different from low glycemic foods?

Ellen: Resistant Starch is similar to fiber and it’s in a lot of low-glycemic foods like beans and whole grains. It’s 100% safe and natural. Hundreds of studies have shown Resistant Starch to be a natural appetite suppressant, metabolism booster, and overall health promoter. It produces fatty acids that trigger weight loss by turning on enzymes that melt fat, especially in the abdominal area; encouraging your liver to switch to a fat-burning state; and boosting satiety hormones that make you get and stay full longer. Believe me, once you hear about the benefits of Resistant Starch you are going to want to get this stuff in your life! We have a list of Resistant Starch foods on pages 18 and 19 in the book.

Q: What are some tips you’d give to people who want to lose weight and keep it off?

Ellen: One of the most surprising tips we give is never skip meals and eat all your snacks! Because the truth is, some of the recipes on The CarbLovers Diet are very filling, and the snacks are so yummy they make you feel like you are cheating on your diet. But our meal plans are designed to rev your metabolism and keep you from binging, so it’s important to stick to the plan. The weight you lose will be your reward.

Q: What is your favorite recipe from the book?

Ellen: I should probably say the salads, but I adore the desserts, especially the Chocolate Brownie Bites on page 250. So rich, so chocolatey, so easy to make—you have to try them. Also, cold weather has me craving what I call our Carblovers comfort foods, like the Triple-Cheese Mac on page 126 and the Individual Chicken Pot Pies on page 170. Serve these and watch the pickiest eaters become members of the clean plate club!

Thanks Ellen for taking the time to answer my questions about the book and your food philosophy.

And now, one of you has the opportunity to win The CarbLovers Diet Cookbook as part of this giveaway!

Now, the important part – To Enter: You can enter in one of three ways -

1. Subscribe to The Picky Eater via RSS or via email
2. Follow me on Twitter (@pickyeaterblog)
3. Like The Picky Eater on Facebook

Then post a comment here letting me know which option above you chose, and what your favorite healthy carb (or carb recipe) is. If you already are a subscriber, follower, or like The Picky Eater on Facebook, just leave a comment indicating that – it will count as one entry.

This giveaway will be open until Friday, February 24th at 11:59pm PST. I will be selecting the winner at random (via random.org) and will contact them via email. I’ll be announcing the winner on Saturday, February 25th on this post. CarbLovers Unite!

Before I met my husband, he used to eat Taco Bell every single week.

And what was his go-to order at Taco Bell?

“Mexican Pizza, no meat, with beans instead of the meat.” (he would have ordered it with meat when he was a kid, but he turned vegetarian at age 15).

Full disclosure: when I was a kid, I had my share of veggie Mexican Pizzas too, and I remember really liking them! I mean, the crispy fried shells, the salty, seasoned filling, it’s everything that makes fast food addictive.

The hubby likes them too – it’s like a treat for him these days since he eats Taco Bell way less often now, compared to his past cadence of Taco Bell dinners. I actually like the concept of a Mexican Pizza – but the Taco Bell one has 550 calories for one tiny 6-7 inch pizza, with 30g fat and 870mg sodium.

I decided to give the Mexican Pizza a makeover in my kitchen, and my version is JUST as crispy as the original, but has only ~300 calories, at least 10g fiber (even more depending on how much veggies/beans you use), and at most 50 calories from fat (depending on how much cheese you use).

I swear, it’s delicious and with salsa and guac, tastes just like a Mexican Pizza!

The Ingredients (makes one pizza, which is one serving)

• 1/3 cup refried black beans, heated through with taco seasoning stirred in to taste
• 1/4 cup mexican 4 cheese blend
• 1 whole wheat tortilla (100-120 calories, with at least 5g fiber – I like the ones from Trader Joe’s: they are delicious and crisp up perfectly – picture below).
• 1/4 red onion, diced
• 1 roma tomato, diced
• 1/2 red bell pepper, diced
• Salsa (I like Pace Picante)
• Guacamole – 2 Tbsp

Here’s the Trader Joe’s tortilla I used:

The Directions

Step 1: Crisp up the whole wheat tortilla in either a toaster oven or a regular oven at 350 degrees for 10 minutes (or until it’s crispy like a chip).

Step 2: Spread the beans on the tortilla, top with veggies, top with cheese. Heat in a toaster oven or under a broiler until the cheese has melted

Step 3: Top with salsa and guac, and enjoy!

This whole recipe takes 15 minutes to make (max), and is a delicious, filling and healthy dinner. It’s such an easy swap and it’s so much better for you than the original. This recipe has become a staple in our kitchen – I literally eat it almost every week. I hope you enjoy this recipe as much as I do, and the best part is, it’s totally guilt-free!

It’s classic dishes with a twist.

It’s upscale bar food served tapas style.

It’s creative, balanced and adventurous dining, with small plates that can be shared family style, and with some pretty healthy and delicious options.

It was my dinner at Hot’s Kitchen last weekend in Hermosa Beach.

When I arrived, Christina, the GM, was super welcoming and nice and talked to us a bit about the menu. Chef Sean came to say hello as well (it’s always fun meeting the chef!). He said had a few dishes in mind for us and even modified a few of them to be veggie friendly (he doesn’t normally do that because there are tons of veggie options already on the menu) – but I really appreciated it because the modified dishes were DELICIOUS.

We started with a ton of appetizers. First: the guacamole with housemade tortilla chips. 

The chips were so fresh they were still hot!

Then came the quinoa salad, with yellow bell pepper, red onion, spinach, snow peas, cucumber and a lemon tahini dressing. 

I would seriously come back to Hot’s Kitchen for this dish. It was amazing. And the lemon tahini dressing was light, flavorful, and transformed this salad completely.

The rest of our appetizers came pretty quickly after that, until our table was full! We had the Chinese Long Beans served with red curry sauce. These are normally made with smoked pork belly also, but Chef Sean omitted that just for me (thanks Chef! ).

We also had the Flash Fried Cauliflower, served with lucques olives, golden raisins, lemon oil, pine nuts and Pedro Ximenez gastric. 

The cauliflower was good, but those OLIVES. O.m.g. so refreshing, tasty and somehow went perfectly with the raisins and lemon oil. I just kept eating them.

Our last appetizer were these Mushrooms: black trumpets and yellow foots sauteed in a white wine garlic sauce and served over crostini. 

Chef Sean really knows how to do sauces. First that lemon tahini sauce, and then this white wine garlic sauce. I’m not usually a huge sauce person, but I would eat these on any dish.

And then came the tacos. 

If Hot’s Kitchen isn’t already famous for their tacos, they should be. They literally have an entire page of tacos on their menu, and each type starts out super basic: just a type of meat or tofu, with cheese, onion, cilantro and salsa – and then there are hundreds of different add ons and varieties.

We had three of the veggie options:

The spicy tofu with onion, cilantro, and salsa verde.

The Tofu curry with tofu, tomatoes, peas, green onions, yellow curry and siracha.

The Veggie with marinated veggies and mushrooms, havarti, herb crema, and sundried tomato tapenade.

I loved how amazingly thin the corn tortillas were. It made them super soft and just let the ingredients of the tacos shine.

Somehow we managed to squeeze in dessert. A rocky road ice cream sandwich, from Milk in LA (which Hot’s Kitchen gets daily). 

Yes, please.

Now you can see why we managed to squeeze in dessert even after such an amazing, filling, multiple course dinner!

All in all, it was just a wonderful dinner. If you’re ever in LA you should definitely check out Hot’s Kitchen – I know I’ll be bringing the hubby here the next time we’re in LA! Thanks Hot’s Kitchen – Christina and Chef Sean – for the delicious food, the welcoming hospitality, and such a generous meal. It was so great meeting you!

Valentine’s Day is like the holiday of dessert. Candy, chocolates, romantic decadent dinners, all of it screams indulgence.

And there’s nothing wrong with a little indulgence!

My husband and I went on our second date ever on Valentine’s Day in 2004 (our first date was the week before, on February 7th, 2004 – when I was still in college). And how cute was my husband when, last night he gave me a hug and said, “happy 8 year anniversary of our first date.” !! So cute. Sometimes he can be really romantic, which I love.

Obviously, Valentine’s Day has a special meaning for us, like it probably does for many people. And for us, celebrating often has a grand finale of amazing desserts since we both have huge sweet tooths.

If we’re at a restaurant, I’ll take the evening to go a little crazy, and then I’ll detox a bit the next day. But if we’re at home, I’ll usually cook up one of my healthy desserts, because they are DELICIOUS, totally guilt-free, but they don’t taste like they’re healthy! Here are my five favorite healthy desserts, just in time for Valentine’s Day.

Guilt-Free Chocolate Cupcakes with Marshmallow Frosting

These cupcakes are full of chocolatey goodness, but are only ~120 calories per cupcake with 13g sugar and 2g fat. They really are guilt-free, but they’re moist and delicious, and the frosting is the best! Try the recipe here.

Secretly Healthy Chocolate Chip Cookies

The secret swap in these cookies is the lentil flour, which adds a nice boost of protein and fiber to the cookies! You can also replace some of the fat by adding in applesauce for half the butter. Begin baking these cookies with the recipe here!

Chocolate Almond Date Balls

This recipe is 100% raw – there’s no baking at all, and these are so healthy they could even be used as a snack instead of dessert!

The Ingredients

Each of these brownies is only 100 calories! How is that possible? Here is the recipe:

The Ingredients

• 15 oz can of black beans, rinsed and drained (yes, black beans!)
• 1/4 cup of unsweetened cocoa powder
• 1 tsp espresso powder
• 3/4 cup of liquid egg substitute
• 3 Tbsp whole wheat pastry flour
• 3/4 cup of agave nectar
• 1 Tbsp unsalted butter
• 1 tsp vanilla extract
• A couple tbsp chopped walnuts (for topping)

The Directions:

1. Mix all the ingredients for a couple minutes in a food processor or blender, except the walnuts. Pour the mix into an 8×8 pan sprayed with cooking spray, and sprinkle the walnuts on top.
2. Bake at 350 degrees for 20 minutes.
3. Bake at 300 degrees for an additional 5 minutes. Let cool before cutting.

So that’s it! My five favorite decadent but healthy desserts. I hope you have fun making these recipes, and I hope they make your Valentine’s Day that much sweeter. Enjoy!

Banana bread is one of my favorite morning baked treats in the world. There’s just something about it that is absolute perfection, I mean who doesn’t love bananas and walnuts surrounded by doughy goodness?

Unfortunately, most banana breads really should be called banana cakes. They’re loaded with fat and calories – because honestly, they’re pretty much like a cake. Whenever I’m at a breakfast buffet and there’s banana bread as an option, I always try to steer clear of it, and limit myself to 1-2 bites at the most.

The husband can usually polish off a piece of banana bread without thinking twice, and somehow it doesn’t show up anywhere (don’t you hate how men always seem to get away with stuff like that? ). But obviously, it’s not good for him either because on the inside, the sugar and fat is still affecting his body. [He looks at me and gives me the "I know, I know" look].

I’ve been on a quest to find a healthy banana bread recipe for a while now, because I was determined to find a way to enjoy this treat that I love so much. And finally, I came across this recipe from a friend, and it was delicious!

The Ingredients

• 2 large eggs
• ¾ cup sugar
• 4 very ripe to overripe bananas
• 1/2 cup chopped walnuts
• 1/3 cup buttermilk
• 1 tbsp vegetable oil
• 1 tbsp vanilla extract
• 1 cup all purpose whole wheat (or white) flour
• ¾ cup whole wheat pastry flour
• 1 tsp cinnamon
• 1/8 tsp all spice
• 1/8 tsp nutmeg
• ½ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda

1. Preheat over to 325. Spray a loaf pan with cooking spray and dust with flour.
2. Mash the bananas in a small bowl with a fork. Beat eggs and sugar with an electric mixer until thick, about 4 minutes.
3. Add bananas, buttermilk, oil and vanilla extract and mix again until well combined, about 1 minute.
4. Sift in remaining dry ingredients, and beat until blended, about 2 more minutes. Pour batter into prepared loaf pan.
5. Bake about 1 hour, or until golden brown on top and fork inserted in center comes out clean. Turn out onto rack and let cool. Slice and enjoy!

.

Now, for the twist. If you don’t like bananas, but still want the moistness that comes with this banana nut bread recipe, you can make a simple nut bread recipe by substituting 1-2 cups of split pea puree for the bananas.

How does this work? Here’s how to make the puree:

Add 2 ½ times the amount of water as split peas or lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes–the longer they cook, the thicker and softer they become. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè lentils or split peas with a sieve, food mill, blender, food processor, or potato masher. Pureè should be the consistency of canned pumpkin. Add water to thin, if needed.

I wouldn’t add both the puree and the bananas, I’d add either one or the other. And the split pea puree counts as a wet ingredient, so when you’re combining ingredients, make sure to add it to the wet ingredients bowl!

This recipe makes 12 thick slices (or 24 thinner slices), and the nutritional info is definitely more guilt-free than most banana bread recipes. One huge slice (for the 12 serving portion) has ~180 calories, 2-3g fiber, 4g protein, and with the bananas, about 17g sugar. Without the bananas, the sugar content goes WAY down. Hope you enjoy this recipe as much as I did!

Who doesn’t love chocolate? Or truffles? Or anything decadent and delicious?

There’s probably a reason why chocolate (besides roses) are the main go-to gifts on Valentine’s Day, because everyone loves them

And when you pair rich and creamy chocolate with coffee that tastes like chocolate, it’s heavenly. So, since Valentine’s Day is around the corner, I thought it would be great to have an indulgent, not-so-healthy giveaway. Because it’s ok to have treats once in a while!

Enter Godiva Coffee.

When the folks at Godiva contacted me and asked if I’d be willing to host a giveaway for their specialty coffee and chocolate, I thought it would be perfect for this week. Everyone knows that Godiva chocolate is amazing, but I was surprised how delicious their coffee is as well.

I’m not usually a flavored coffee drinker, but their specialty coffee had the perfect hints of roasted almonds, raspberry and chocolate that it still tasted like coffee without overpowering it with sweet flavors.

And now one of you has the opportunity to win Godiva’s chocolate and coffee, just in time for Valentine’s Day!

One lucky reader will receive:

• One bag of Dark Chocolate Raspberry Coffee: Inspired by Godiva’s rich Double Chocolate Raspberry Truffle with its raspberry puree and creamy dark chocolate ganache. $10
• One bag of Roasted Almond Coffee: Inspired by Godiva’s favorite nut truffles, with its creamy roasted almond butter surrounded by milk chocolate.
• A gift box of Godiva Coffee and Milk Chocolate Gems: Made in the spirit of our rich Milk Chocolate truffle, this medium roast coffee has an irresistibly creamy flavor. Paired with Godiva Belgian Chocolate Gems.

Now, the important part – To Enter: You can enter in one of three ways -

1. Subscribe to The Picky Eater via RSS or via email
2. Follow me on Twitter (@pickyeaterblog)
3. Like The Picky Eater on Facebook

Then post a comment here letting me know which option above you chose. If you already are a subscriber, follower, or like The Picky Eater on Facebook, just leave a comment indicating that – it will count as one entry.

This giveaway will be open until Monday, February 13th at 11:59pm PST. I will be selecting the winner at random (via random.org) and will contact them via email. I’ll be announcing the winner on Tuesday, February 14th. Happy early Valentine’s Day everyone!