June Lake Pecan Banana Bread

June Lake Pecan Banana Bread

10-10-17, Elevation 7700’

This makes one loaf of delicious bread. Pardon the photo: my husband helped himself to a giant piece before I could snag a pic! This bread is crunchy on the outside and perfect in the middle. Please note my elevation comment below and adjust if you are not living on a mountain. You will burn your bread otherwise.

“Dry Ingredients”

1C Oat Flour

3/4c gluten free baking flour

2T double-acting baking powder

1/2t salt

“Wet ingredients”

2 chia-eggs (1:3 ratio seed and water)

3/4c melted vegan butter

2/3c sugar

1/2t vanilla

1/2t cinnamon

1 banana, brown and spotty smashed well

3/4c chopped raw unsalted pecans

1/2c dried cranberries

Parchment paper.

“Topping”

10 whole unsalted pecans (these are for the top of the bread).

NOTE: I am at 7500’ elevation which means I need to bake at a little higher temperature and for a little longer than someone at a lower elevation. If you live in higher elevations you know this…SO…reduce the temp to 350 and the time to bake to 50 minutes lower than 4,000 elevation. I am also working in a travel trailer oven that has one line of flames down the center (burning everything above it!!). So I bake in smaller containers and move them around to try to evenly bake.

Preheat oven to 375.

Blend Chia-egg and set aside to firm up.

You need two mixing bowls. One for dry and one for wet ingredients.

Blend Oat Flour, baking flour and baking powder and salt in one bowl. Set aside.

Blend the wet ingredients in a separate bowl (in the order above). The banana will turn into a lumpy purée. Once fully blended begin adding dry ingredients in thirds.

Line baking tin with parchment paper. This is optional of course – I love parchment paper because it reduces the amount of oils.

Transfer mixture from bowl to the baking dish. It is sticky, not runny. I scoop with a spoon and spatula.

Cover the top with the 10 pecans pressing down slightly so they are embedded.

Bake 30 minutes on one side of the oven and then 25 on the other. Or, if you have a normal oven just bake 50 minutes in the center rack. Check with a fork to make sure it is done (your fork will insert and remove without any batter).

Remove from oven and let it cool on a rack.

You can cut and freeze individual slices to warm up later or even better: eat it right away (like Randy!)

Kale Quinoa Buttery Lemony Corny Feast

Who needs a FAST and delicious dinner recipe!? Check this out. You will be glad you did.

A plate of incredible deliciousness that gives you a little buttery flavor partnered with lemony freshness. Packed with protein and completely vegan. It was delicious!

The kale and corn medley is what makes this so flavorful.

I am at 9000 elevation and must cook for a little longer in my travel trailer. Unfortunately the burner “low” setting is not the “low” you would get at lower elevation.

We feasted and we’re STUFFED with this goodness.

Serves: 2

Ingredients

3 C chopped kale

1 fresh lemon juiced (at least ¼ cup, halved)

1 fresh corn kernels (remove from 1 cob)

2 Roma tomatoes, sliced

1 can of black beans

Cook ¾ cups of quinoa

Cook ½ cup of long grain brown rice

½ t crushed red pepper

Pinch of salt

Directions

Prepare your rice (add 1T vegan butter) and red quinoa and set aside keeping warm.

Chop kale and add ½ of your lemon juice. Set aside.

Shuck your corn and slice tomatoes.

Place kale and 1T butter in sauce pan. Bring to simmer (about 4 minutes) then add corn kernels, red crushed pepper and pinch of salt. Stir it often to mix the pepper and salt but not wilt the kale too much (see photo). Remove from heat.

Plate it up: a scoop of quinoa, portion of the fresh chopped tomatoes, rice and kale/corn medley.

This recipe is for two people in case you need to feed more folks.

Stayton Acres Bean and Lentil Chili

Stayton Acres Spicy Bean and Lentil Chili12 minutes InstantPot
Prep time: 15 minutes

Cook time: 15 minutes

Servings: 8 
I’m inspired to make a chili that will need a Stayton Acre avocado on top to offset the heat. Today is Day 22 for me living in my travel trailer. I’m excited that I’m doing this with little stress really. We are eating healthy meals and having a salad everyday. 
This recipe was created with plenty of hearty protein and vegetables in mind.  
Serve with sourdough, crunched up tortillas on top or corn bread.  
Don’t forget to chop sliced avocado on top.
1 yellow onion, chopped

Ingredients

5 garlic cloves, chopped

1T EVOO
1 16oz can black beans

1 16oz can garbanzo beans 

1 16oz can red kidney beans
1 cup orange lentils

1 yellow bell pepper chopped

1 red bell pepper chopped

1 corn on the cob fresh kernels removed

3 celery stalks, chopped

1 14.5oz can of fire roasted diced tomatoes

Spices (IT’S ALL IN THE SPICES!!)

1T cumin powder

1 ½ t chili powder (hot)

2T smoked paprika

1/2t coriander

1t black pepper

3/4t salt

1/2t cayenne pepper powder
Avocado (depending on how many people love avocado…I like ¼ large avocado per person chopped on top).

 

Southwest Red Potato Quinoa Stew

IMG_0480Southwest Red Potato Quinoa Stew
PRINT PDF Southwest Red Potato Quinoa Stew.pages

Servings: 8

This stew is hearty and flavorful.  I love to make HOT (spicy) foods for Randy and this one got two thumbs up from him in the flavor department.

We at it with corn chips but you could have corn bread with it instead (I just ran out of time to bake it).

Ingredients:
1T EVOO
6 garlic bulbs, crushed
1 yellow onion, chopped
5 carrots, diced to bite size
5 cups of red potatoes, diced to bite size
1 cup red quinoa, rinsed
1 cup celery, chopped
1 cup broccolini, chopped
4 cups kale, chopped well
5T of Southwest Spice Seasoning*
Water (to just over the vegetables, for me it was 6 cups)

Prepare all of your ingredients BEFORE you turn on InstantPot.

Put InstantPot on to SAUTE mode.
Add EVOO.
Add garlic, let simmer in hot oils for 30 seconds.
Add onion and mix well allowing it to soften (about 1 minute).

Put InstantPot WARM mode.
Add carrots and repeat onion handling (1 minute stirring).
Add celery, stir for 30 seconds.
Add broccolini, stir for 30 secs.
Add spices, stir well.
Add kale (no need to stir).
Add quinoa (flatten and press it down).
Add potatoes, press down – no need to stir).
Fill water above (like 2 centimeters max) the potatoes.

Place cover securely on top.
Put steam release into CLOSED mode.

Set MANUAL MODE to HIGH and 15 minutes.

Do not force the pot to open!  Allow the pressure to reduce on its own.  If you must “help” it along, use oven mitts when you OPEN the release valve.  
SOUTHWEST SPICE SEASONING
I adapted these from Emeril’s – place all of these in a container you can shake or stir.   If you have these herbs FRESH I’d highly recommend you use them instead of the dry spice from a jar.
2T HOT chili powder
2T ground cumin
1T smoked paprika
1t black pepper
1t coriander
1t cayenne pepper
1T salt
1T dried oregano

Kale Salad (SoCal)

How to eat kale raw AND LIKE IT. Try my salad idea.

Pippy's Kitchen Kale Medley The ThirdKale Medley Salad The Third (SoCal Version)

Kale Salad The Third

I can’t get enough chopped kale these days.  I never thought I’d love it as much as I do.  I have no idea if it is related but I am sleeping like a ROCK so soundly.  Must be the kale. 🙂

This salad is built from Farm Fresh To You and Trader Joe’s produce.

I chop my lettuce a little larger to slow my husband down.  I’ve watched the speed he can inhale food and I’ve noticed there is NO WAY he can snarf down a salad I build.  My secret is the lettuce leaf size.  Beware:  bitching and moaning about leaf size is inevitable…but it is worth it!  We need to SLOW DOWN and chew our food whether you agree on it or not.  

Servings: 4-6

Ingredients
5 giant lacinato kale leaves, remove the stem from leaf and chop into small bits
1 head of lettuce, chopped larger than bite size
2 Persian cucumbers, chopped like nickels
2 carrots, chopped like nickels
2 celery stalks, chopped like nickels
1 red tomato (cut into bite size chunks)
10 cherry tomatoes (added last to each plate, 3 each)
1 small avocado (added last, halved and sliced)

Directions
Cut your lettuce and kale, toss it together and place in fridge in its own bowl (to chill).

While it’s “chillin’” cut the remaining vegetables (aka The Medley) except for the cherry tomatoes and avocado.  

Serve the bed of greens on the bottom and the medley on top for each plate/giant bowl.

Add the avocado and cherry tomatoes (optional).

Dig in!!

DRESSING?

Yes please!  

I spoon regular hummus throughout my salad (about ¼ cup) and blend it all together.  YUM!  Add your dressing as desired.

Randy has his salads dry, adding tons of cracked pepper.  He also added black beans to his (about ¾ cup).

Nutrition Info per serving (about 2 cups)
Calories 110 kcal
Fat 4g
Carbs 16g
Protein 4g

Packed with Vitamin A, C, Calcium and Iron.   See the My Fitness Pal recipe – click here.

Celebrity Salad

It’s fancy, healthy and delicious. You will experience what a real celebrity experiences. VIP treatment!

Celebrity Salad photoCELEBRITY SALAD
Makes 4 servings and takes 10 minutes.

Celebrity Salad.pages (recipe in pdf format)
Ingredients

The Base:
1 medium head of Lettuce (chopped to your preference)

The Medley:
¾ cup red cabbage chopped
1 cup carrots spiraled or chopped
¾ cup cauliflower (chopped)
1 cup cherry tomatoes halved

The Toppings:
1 cup heated and rinsed Black Beans
4 T dried cranberries
6T roasted sunflower seeds

Rinse lettuce and pat dry before chopping.  Once chopped set aside (back into fridge if you have space).

In a separate large bowl add The Medley.  Toss lightly (not too roughly so the tomatoes stay intact).

Place bed of greens on plate or salad bowl.  Add tossed medley split into four.  Place toppings on the side (not everyone likes these).  

TAKE IT EASY on your dressings!  Place 2 tablespoons MAX in a small dish and use as a dip for your salad.

Enjoy!

 

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