Blog & Food Journal

I thought it might be fun to take a snap shot of everything in my kitchen and pantry.  I got embarrassed about how unorganized everything looked and decided to make a list instead!  The items in my kitchen change from week to week (especially with the garden vegetables) but it at least gives you an idea of the kinds of things that I stock my kitchen with.  The list is just what I happen to have today.

I am one of those people that likes to keep my pantry completely stocked.  If I know I don't have a can of black beans for example, it will  drive me nuts until I purchase it (even if I am not planning on using it in a recipe any time soon).  I am kind of anal when it comes to my kitchen, and I always want to make sure I have everything that I "might need"....you know...just in case

So please don't feel like in order to eat a plant-based diet you need to go out and buy the grocery store.  Start simple and then slowly ease your way into exploring new foods.  I also really like to cook and I love to try new things so some of the things on the list might seem a little foreign.  You'll  also notice from my list that I have a slight obsession with oils and vinegars (to make those salads a little more exciting)!

My fridge probably looks a lot like the average person - ketchup, pickles, apple sauce etc.  The only differences might be the Veganaise, the Vegan butter (Earth's Balance), and my latest purchase of Tofurkey lunch meat (my kids have been asking for turkey sandwiches and don't mind the substitution).  My cupboards are also filled with regular things like baking soda, tortilla chips, and Ramen noodles.  I definitely don't consider myself that different from anyone else.....just an ordinary Mom trying to feed my family the best way I can!

The smell of  freshly baked Banana Bread is just one of those things that instantly triggers my salivary glands.   The only problem is that it is often not a guilt-free pleasure.  I fiddled around in my kitchen and came up with this FANTASTIC recipe (if I do say so myself).  I fed it to my hubby and although he knew there wasn't any butter in it (well duh), he did agree that it was pretty delicious!

Since I am super picky about my bananas - which leaves about a 48 hour period to consume them - my pile of frozen bananas has been growing in my freezer.  By the way, click here to make sure you never waste a ripe banana again!

A Better Banana Bread!

Dry ingredients

1 cup whole wheat flour

3/4 cup rolled oats (I prefer regular, not quick)

3/4 cup white flour (preferably organic)

1/4 cup wheat germ

1/4 cup chopped walnuts (optional)

1 tsp baking powder

1 tsp baking soda

2 TBS ground flax seed

1/2 tsp salt

Wet Ingredients

1/2 cup white Northern beans (drained and rinsed)

1/2 cup unsweetened applesauce

3 ripe bananas

2 TBS almond oil (you can also use olive or Canola oil instead)

1 tsp almond extract

2 eggs (cage free is preferred)

1/2 cup honey

2 TBS maple syrup (this is optional to make them just a little sweeter)

Combine all the dry ingredients in a mixing bowl.  Combine all the wet ingredients in a Vita-mix or a food processor.  Puree until smooth and then mix with the dry ingredients.  Mix with a mixer for about 2 minutes.  This recipe will make 2 bread size loaves,  about 18 muffins, or  approximately 10 mini loaves.  Bake at 375 for 20-25 minutes until golden brown and the center it cooked through.  My kids keep begging for more! I think I will make a big batch of muffins this weekend and freeze them for school lunch "dessert".