Last post showed how to make fully flavorful (non-dairy) banana ice cream using only 3 ingredients: frozen bananas, vanilla extract and ground cinnamon. (Please also see Bananas Are Good Food! if you haven’t seen that post before or have been informed incorrectly by other sources that bananas are not good for you.)
This post show how you can easily use some of the commonly found ingredients in your kitchen to take that simple banana ice cream to full-on exciting. Here’s an example of what I used recently to help kick your imagination in gear.
When you download the recipe, you’ll see I point out that I added a fresh peach not shown in the above ingredients. That’s exactly what I mean about improvising on the fly to suit your taste and/or dietary needs.
Please click this link or any picture on this page for complete step-by-step picture book Banana Ice Cream Full-On! directions.
Last post focused on the health benefits of bananas, which, as one of the world’s most consumed foods, are often given a bad rap, as shown in the popup ad below, for no good reason at all.
As a lifelong avid cyclist, I always have bananas on hand, either at room temperature or frozen, as shown in the shot below of the top of my fridge and inside my freezer today. Those two more darkly patched bananas are actually plantains, part of the banana family, that I use to make sweet & savory dishes.
Of course, there are many ways to enjoy bananas, and here’s one of my favorites: banana ice cream. To start as easily as possible, I’m showing just the base recipe here that requires only 3 ingredients: ripe bananas, vanilla extract and ground cinnamon – no cream or sugar at all. And though those ingredients, when blended together, taste killer good, I’ll show you in future posts how to take that base recipe from “simple to exciting” with added easy-to-find, fully flavorful ingredients.
The only kicker: you’ll need a sturdy food processor, like the one shown below, to make this recipe. If you don’t have one, either click this link for mash and freeze banana ice cream, which doesn’t require a food processor, or borrow a food processor from a friend or relative and make enough banana ice cream to share with them.
Click this link or any picture on this page for easy-to-follow 3 ingredient banana ice cream picture book directions.
…that appear when you pull up a recipe or just about any resource regarding health, diet, or nutrition online. For some reason – and I haven’t yet found a single one that makes any sense – bananas have been given an unfairly deserved bad rap. On the flip-side, bananas are one of the most consumed foods in the world and the number one consumed fruit in the U.S. That alone is a good sign that common sense does sometimes – very appropriately – rule the day.
Bananas are considered a carbohydrate because of their ~14 grams of sugar per serving, but that sugar is counterbalanced, just as it is similarly in other fruits, by 3 grams of fiber per banana serving. That fiber helps delay sugar absorption in your body and thereby reduces the need for high insulin production in the pancreas to transport that sugar to cells for energy or send a message to the liver to convert any excess sugar to fat.
Bananas are probably best know for their potassium content, though they are not among the 17 or so foods highest in potassium content. I saw a terrifically concise piece on potassium in a Medical News Today article online (link below) that read: “Potassium’s primary functions in the body include building muscle, synthesizing proteins, controlling the electrical activity of the heart and maintaining acid-base balance. Potassium is needed for maintenance of total body fluid volume, keeping electrolytes in balance and ensuring normal cell function.” That last line is pretty important regarding potassium’s ability to reduce muscle cramping during and after exercise.
Bottom line, bananas are good food, and I’m a big fan. Next couple posts will show some of my favorite ways to enjoy bananas: 3-ingredient banana ice cream and as part of a summer fruit salad.
In the meantime, here are some more banana nutrition links:
March 13th, 2024 Blog, Cycling Food, Fitness Food, VegetablesComments Off on Microwave Cooked Broccoli & Tuna in Lighter Alfredo Sauce – Easy & All in Pictures
Here’s another recipe we worked on together through AARP-sponsored “Gotta’ Eat Well” senior citizen kitchen empowerment at Eastway Rec. Center in Charlotte last Thursday. As I told an engaged group of women, who have become a band of “let’s make something fun & flavorful” friends, making microwave cooked broccoli and tuna in a lighter Alfredo sauce is just one very easy and fantastically flavorful way to take microwave cooked broccoli from simple to exciting!
Here’s what you need for ingredients:
As shown in the ingredients picture above, the key to making the lighter Alfredo sauce is substituting heavy cream with evaporated milk and using fat-reduced (“lite”) cheese with no loss in Alfredo sauce flavor or creamy texture. Here’s a nutrition label comparison showing that ounce for ounce, heavy cream contains more than twice the calories and five times the fat as evaporated milk (1 ounce = 2 tablespoons; you have to double the numbers you see in the heavy cream label to make an equal comparison with evaporated milk).
Click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.
March 11th, 2024 Blog, Fitness Food, Salads & Salad DressingsComments Off on Senior Kitchen Empowerment Progress and Fresh 5-Ingredient Nonfat Yogurt Salad Dressing
I’ve mentioned before here that I’ve started working with AARP and Eastway Rec. in Charlotte, NC, to provide skills to senior citizens, like me, so that they can empower themselves in the kitchen and make quality of life/life-promoting foods on their own. We’ve only had 5 sessions together, but we’ve already max’d out attendence and gotten positive feedback from those participating that they’re actually using the demo recipes and techniques at home. That’s where the rubber hits the road!
All you have to do is replace oil with nonfat yogurt. See the nonfat plain Greek yogurt to oil nutrition fact label comparison below and note that a serving of nonfat plain Greek yogurt is 1 cup (8 ounces) while a serving of oil is 1 tablespoon (1/2 ounce). That means that 1 cup (8 ounces) of oil contains 1920 calories and 224 grams of fat as compared to the cup (8 ounces) of nonfat yogurt shown below containing 130 calories and 0 grams of fat.
Here are the ingredients needed to make this dressing. Though any nonfat plain yogurt will work to make this dressing, I like using nonfat plain Greek yogurt for this dressing for its high protein content, thick texture, and rich flavor.
Click any picture on this page for a complete, easy to follow step-by-step picture book recipe.
About a month ago, I posted this extremely easy-to-make Instant 5-Ingredient Salad Dressing that’s so versatile, it goes great, of course, on salads, but also on pasta, rice, sandwiches, cooked vegetables – imagination is your only limit.
This post is about how to make that dressing fresh-er just by substituting garlic powder with fresh garlic.
I’m a big fan of fresh garlic for its rich, bold flavor – and its broad spectrum health benefits that include: improved immune system, lowered blood pressure and cholesterol, cancer prevention, improved athletic performance – and more (for more details in short, easy-to-read form, click this Spice World link).
Two quick practical tips about fresh garlic. First, choose fresh garlic bulbs, like the one shown below, that are firm to a hand squeeze, heavier in weight (more water content) and show no signs of dark grey mold under the skin or green shoots growing out of the bulb.
Second, to make peeling the garlic skin easy, which is the least fun part about dealing with fresh garlic, first crunch the individual garlic cloves with a forceful press and satisfying garlic skin pop using the side of a wide-bladed chef’s knife, as shown here.
Once you chop the fresh garlic, as shown briefly below, the rest is all down hill. Just add mustard, ground black pepper, vinegar and yogurt.
You can see all the above – and more – by clicking this link for the complete Fresh 5-Ingredient Salad Dressing picture book recipe.
Last post showed how to make a fully flavorful, exceptionally easy to make, highly versatile Instant 5-Ingredient Salad Dressing. I made that dressing most recently to start a “Gotta’ Eat Smartly” series of food demos with AARP at Eastway Recreation Center in Charlotte earlier this month. That series is designed to give senior citizens the hands-on kitchen skills and knowledge they need to empower themselves to make life-promoting/quality of life improving meals.
If you’re a regular to this site – or know me personally, you know flavor rules – always! Here’s an example. Sure, we could’ve used that Instant 5-Ingredient Salad dressing on a traditional lettuce and tomato salad, but where’s the flavor fun in that? So instead, I showed the group of a dozen very engaged women how to make a Pear and Avocado Salad – and then how to improvise on that very easy base recipe. First, here’s what you need to make the base recipe – and you’ll see that we replaced a store-bought salad dressing in the top picture with our Instant 5-Ingredient Salad Dressing.
I mentioned “improvising” above, and by improvising I mean adding or substituting ingredients based on either/both your taste and/or ingredients you have on hand – and remember, recipes are just guides. So, for example, I asked the women if they thought it would be ok to substitute or even supplement the pears with apples. Sure! And then I suggested adding adding flavors as they liked based on personal taste.
That last sentence fired up a lively discussion. “Can I add chicken or any other meat?” Yes! “What about fresh herbs?” Sure!
“What about adding potato salad?” Absolutely! And that potato salad question led to a talk about mayonnaise in potato salad and which mayonnaise brand I like. My comment: I don’t like using processed foods, like store-bought mayonnaise, with long paragraphs of ingredients, some of which are NOT found in nature. So, I improvise and substitute mayonnaise with Greek yogurt, mustard and spices.
“If you do that, then what about making homemade mayonnaise?” one of the women asked. “A friend of mine makes it all the time and says it’s easy.” Great idea! I’ve never made it before, but I’ll learn and we’ll make it together next time we’re together.
Next time is coming up fast: Thursday, February 8th – and I’ve already started practicing.
I first picked a top-rated homemade mayonnaise recipe from Inspired Taste. I then improvised a bit, as they suggested, and will need to do more of that. You know the flavor deal. I’m not rolling out my version until that flavor kicks it full-on.
In the meantime, back to the Pear and Avocado Salad featured here. Please click this link and pass it on for the easy to follow picture book recipe shown below. And remember: that recipe is just a guide. Play with it. Improvise. And, most of all, have fun!
Last post mentioned work I’ve just started with AARP (American Association of Retired People) and Eastway Rec. Center in Charlotte, NC, to help senior citizens empower themselves in the kitchen to make life-promoting foods.
The first recipe we made together was the Instant 5-Ingredient Salad Dressing shown below, which is just as incredibly versatile as it is easy to make.
First, a quick back story. The first time I ever made this recipe was with a group of fellow veterans who were turning their lives around through Veterans Incorporated (Vets Inc.) in Shrewsbury, MA. One of the guys in the group, a fellow Navy veteran – and terrific character, chimed in when I listed the seven ingredients I intended to use: garlic powder, salt, ground black pepper, mustard, honey, vinegar and oil.
“Why do we need the added salt and sugar? A lot of guys here have diabetes and/or high blood pressure. We don’t need that _____(4-letter word for “stuff”)!”
I get blunt beautifully and had to agree about the added salt and sugar. But this was the first recipe I was rolling out with these guys and first time I’d ever met them. My inner thought: “Fine, I’ll cut the salt and honey – but, boy, this dressing’s gonna’ taste like crap.”
I quickly made the dressing and asked the guys to taste a spoon of it full-on before I tasted it myself. The stunner? They loved it – and so did I.
Not only does this dressing taste great (most important), but it’s also incredibly versatile. As shown in the few sample pictures below, it goes great on any kind of warm or cold salad, over cooked vegetables, meat, chicken, fish, pasta, rice – imagination is your only limit.
Here are the ingredients needed to make this salad dressing. You’ll actually see six ingredients below because I often use two different types of vinegars for added flavor, which you certainly don’t have to do.
Click this link or any picture on this page for a complete step-by-step picture recipe that includes information about the sourness of different vinegars and why this recipe is considered low in both salt and sugar.
The other day I mentioned that I keep a vat of fresh whipped cream in the fridge. That vat went dry just after I wrote that. So, what a great opportunity to whip up a new one – and add flavor, all fun and very easily. As shown below, all I did was add a good shake of ground cinnamon (I do that all the time now) and use coconut sugar instead of regular white table sugar.
Whipping then took only 2 minutes as I’d used heavy cream right out of the fridge and a frosted glass measuring cup I’d put in the freezer over night.
You’ll notice in the last shot above that I didn’t whip the cream until it was firm enough to keep the ejected hand mixer blades standing. All fine. That’s the consistency I like, as it dissolves more easily in coffee, works great on anything else I top with it and makes it easy to pour into a “vat” I put in the fridge for easy access anytime I want it.
Click any picture on this page for step-by-step picture book Fresh Whipped Cream directions that you can vary however your personal taste desires.
Fresh whipped cream tastes far better than whipped cream spritzed from a can or scooped from a plastic tub – and it’s both as incredibly easy to make as it is versatile to use. I love it with the “rocket fuel breakfast” you see above: on fruit pancake, with yogurt and fruit, in coffee. But, as always, imagination is your only limit!
Here’s what you need for both for ingredients and equipment – easy.
Before you get started, here’s an easy tip. Make sure the heavy cream is cold and put whatever container you’re going to use to whip the cream in the freezer until it is well chilled as shown below. The reason: cold cream and a cold container make the cream whip faster – I like that!
Please click any picture on this page or this link for step-by-step fresh whipped cream picture book directions – and enjoy!
June 23rd, 2024 
