Going "Bananas" for Spring!

It is finally spring! YAY!!! This is my absolute favorite time of the year. When all of the azaleas start blooming and everything starts greening again, it just makes me happy. To start this season off right, I am dedicating this week to one of my favorite fruits, BANANAS! Ahh now you get the title of todays post. There are so many uses for bananas I can't even stand it. I am going to take this week to show you several different, SIMPLE ways you can use bananas. 

Bananas are an excellent source for potassium which is super important for your health! Potassium actually helps tell the heart to pump blood throughout your body. It also helps you to build proteins and muscles. So why not add bananas in where you least expect them? Today I am going to start out with a little something sweet. These are my banana oat cookies that only have 4 ingredients and take about 20 minutes from start to finish. Yup 4! None of which are flour, egg, milk, or sugar. I know what you're thinking, yeah right. These aren't going to be good without sugar. Well, bananas have enough naturally sugar in them that I promise you will love them.

I will forewarn you, these cookies aren't the consistency of a flour cookie. They are a little more chewy but just as delicious. Let me know what you think!

This recipe makes about 18 cookies but is easily doubled or tripled. Happy Baking!!

Banana Oat Cookies

GF/DF

Ingredients:

3 semi-ripe bananas

1 cup GF oats

1/4 cup GF/DF chocolate chips

1/4 cup dried cherries

What to do:

Preheat your oven to 350°.

Add your oats and bananas into a large bowl. I simple pinch small pieces of bananas off and toss them into the oats.

Using the back of a spatula, press the bananas agains the bowl to smash them a bit.

Stir the oats and bananas together.

Add in your chocolate chips and dried cherries.

Stir to combine.  

Spoon your cookie "dough" onto a parchment lined cookie sheet.

Bake for 12-15 minutes. Let cool completely on a drying rack.

Grab a cookie and dig in. 

Thanks Y'all!

-Wise Wife 

Banana Week; Banana Nut "Ice Cream"

Today's post makes my mouth water just thinking about it. This dessert has the consistency of ice cream but none of the fat or dairy. I know I am a genius ha okay well not really, but this recipe is amazing! Simple ingredients put together in a new way to create a delicious final product.

Because of this recipe I get to enjoy "ice cream" with my hubs some nights. Don't tell.. sometimes I enjoy it for breakfast too. Adding the pecans in this recipe give it a slight crunch and a little but of a nutty taste. To make this recipe vegan, you can always use agave nectar, but I prefer local honey in this recipe. I have been using local honey a lot lately because Hubs' allergies are going crazy and eating local honey really seems to help him. 

I add lemon juice to this recipe. If you haven't discovered this MInute Maid freshly squeezed lemon juice, oh man listen up! This is straight lemon juice with no additives. It is in our frozen food section and its super helpful when you need large amounts of lemon juice or use lemon juice frequently. We steam whole artichokes a lot and mix butter and lemon juice together as a dipping sauce. Props to my wonderful in-law family for this recipe! 

Now you can truly enjoy dessert with none of the guilt. You're welcome!

Banana Nut "Ice Cream"

GF/DF

Ingredients: 

3 frozen bananas 

3 T honey

1 1/1 T lemon juice 

2 T chopped pecans

What to do:

Add bananas, lemon juice, and honey into a food processor.

Process for about 30 seconds and semi-smooth. You don't want it super creamy at this step because we will be processing it again. The honey sometimes travels to the bottom of the food processor so make sure you scrape it off the bottom and incorporate it nicely into the mixture. 

Add in your pecans and process for another 30 seconds.

Transfer to an airtight container and freeze for at least an hour before eating. I usually make this a day ahead and let it freeze overnight. If you prefer a super creamy dessert, you can always eat it right away, but I enjoy it better after it has been frozen. 

Grab a spoon and an ice cream scoop!

Thanks Y'all!

-Wise Wife 

Shrimp Tacos with Watermelon Salsa and Black Beans

It has been absolutely beautiful the past few days. A little chilly in the evenings, but blue skies everyday   that put me in the best of moods. A good mood always leads to healthy delicious meals. Today it was straight to shrimp tacos. Not sure how this came into my mind, but when it didn't it wouldn't leave. I thought about these shrimp tacos ALL DAY LONG. I think what I was super exited about was my watermelon salsa that I make to go with the shrimp tacos. It is so simple, healthy, and delicious.

I also made my version of black beans to serve with my tacos. They are amazing because I add bacon to them. I mean lets be real, what doesn't get better with bacon? All things in moderation right? Okay lets get to dinner because I know you are hungry!

Watermelon Salsa
GF/DF

printable recipe here

Ingredients: 

3 cups fresh watermelon

1/2 red onion

1 fresh jalapeño
1/4 cup fresh cilantro
juice of 2 limes
1 T olive oil
pinch of salt

This is a super east recipes, barely even a recipes. First off, dice the watermelon and onion.

Remove the seeds from your jalapeño and then finely dice.

Add watermelon, onion, and jalapeño together into a medium bowl.

Squeeze in the juice of your limes.

Chop your cilantro and toss into the bowl.

Add in your olive oil and salt and give everything a good stir.

Cover with plastic wrap and refrigerate until you are ready to eat. You can make this the day before as well! Serve over your shrimp tacos. Oh and I usually just grab a fork and eat it as a delicious snack!

Skillet Black Beans 
GF/DF

printable recipe here

Ingredients:

1 can low sodium black beans
1/2 red onion
2 cloves fresh garlic
4 pieces of GF bacon
1 t ground coriander
1 cup GF, low sodium vegetable broth
salt and pepper to taste

Drain and rinse your black beans.

Dice your onion.

Mince your garlic.

Chop your bacon.

Sauté your bacon in a medium skillet unto almost done.

Add in your onions and sauté for 4-5 minutes or until slightly translucent.

Add in garlic and sauté for an additional minute.

Add in your black beans and coriander and stir to combine. Allow to cook for 3 minutes.

Add in your broth and allow the mixture to come to a boil.

Simmer until most of the liquid is absorbed, about 10 minutes.

When most of the liquid is gone, using the back of a spatula, press the black bean mixture into the pan to break them up a bit. I don't like my beans completely smooth so don't over press. Add salt and pepper to taste.

That's it!

Shrimp Tacos
GF/DF

printable recipe here 

Ingredients: 

1 pound fresh shrimp, peeled and deveined
2 cloves garlic
1 fresh jalapeño
2 T fresh cilantro
pinch of salt
pepper to taste
1 1/2 T olive oil
1 t cumin
juice of one lime
GF corn tortillas
Avocado slices (optional)

What to do:

Dice your garlic.

Remove seeds and finely dice your jalapeño.

Chop your cilantro. 

Head your olive oil in a medium skillet over medium heat.

Add in your garlic and jalapeño and sauté for about 2 minutes.

Toss in your cilantro and cook for about a minute.

Toss in your shrimp and season with the cumin.

Sauté until no longer pink. Stirring often. Be sure not to overcook your shrimp.

Just before serving, squeeze your lime juice in.

Serve inside corn tortillas and top with your watermelon salsa and avocado slices if using.

Enjoy your dinner! Thanks Y'all!

-Wise Wife