Enjoy Each Bite

I doubled this recipe in one of a few efforts to rid my freezer of nearly 45 bananas. My doubled batch made one regular loaf, one small loaf and 23 standard muffins. They turned out PERFECT! How to make Whole Grain Banana Nut Bread: Combine dry ingredients in a large bowl: 1 cup all purpose flour (I use unbleached) 3/4 cup whole wheat flour 1/4 cup oat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp ground nutmeg In a separate bowl, combine: 2 eggs, beaten 5-6 ripe, mashed bananas 3/4 cup sugar 1/2 cup vegetable oil Add wet mixture to dry mixture in large bowl and stir just until moistened. Fold in 1/4-1/2 cup chopped walnuts (optional). Pour batter into lightly oiled pan(s) and bake at 350 degrees F. Bake Time: Regular loaf, 9x5x3" - bake for 55-60 minutes Small loaf, 4 1/2x2 1/2x1 1/2" - 30-35 minutes Standard Muffins - 15-20 minutes Notes: *You can use all white flour or half white and half wheat

Wild rice is one of my favorite types of rice. Here's how I usually make it. In a saucepan over high heat, mix: 2 cups dry wild rice 4 1/4 cups water 1 Tbsp Olive Oil 1 Tbsp Chicken Bullion Seasonings to taste: Italian seasonings, salt, garlic, basil, etc. Bring to a boil, then reduce heat and simmer covered for about 30-40 minutes. It is done when all the water is gone and the rice is tender. In the photo above, I mixed in black beans and cooked bacon pieces with some leftover wild rice. I get my wild rice blend from Sprouts Farmers Market bulk foods.

These are fun to make and healthily yummy. Winner! Mix together: 1 cup oats 1 cup coconut flakes (toasted or not) 1/2 cup peanut butter 1/2 cup ground flaxseed 1/3 cup honey Optional: 1 tsp vanilla, 1/2 cup mini chocolate chips Chill in the fridge for about a half an hour, then shape into balls. Store airtight in the fridge or freezer.