Thursday, July 18, 2013

Nutribullet Love + Banana Bread

Back at the parents' house, and have been cooking away.  Now it's been almost entirely healthy things, as my parents have recently gotten much more serious about upholding a healthy lifestyle.

The newest toy to come onto the scene in the Couey kitchen has thusly been the Nutribullet.

This little guy was 2 small raw beets, handful of spinach, some parsley, carrots, a little lemon, ginger, and water to the top.  It shouldn't taste good...but it does.  It's almost like some richness comes from the veggies that is undetectable just from chewing and needed pulverizing in order to be noticed.

I'm so excited that all of these things (which I already love)...

...can become THIS!

There are so many really simple guidelines to follow to make these taste fabulous.  The beet one was roughin' it.  This one on the other hand was smoother, sweeter, more meal/shake-like and had bananas, almonds, and peach at its forefront, rather than beets and parsley.

So many possibilities!  So excited.  So much energy.  So simple.

Going to start using flaxseeds, chia seeds, avocado, and more exotic fruits.  Right now I'm in the experimentation phase where I want to see just how much kale I can fit in with fruit and still have it taste like a milkshake.

At some other point, I made banana bread because we had some super old bananas:

2.5 excessively ripe bananas mashed with a fork
1.25 c. flour or whole wheat flour
1 c. oats
.5 tsp. baking soda
.5 tsp. salt
.5 c. brown sugar
2 eggs
1 tbsp. canola oil
1 tsp. vanilla
.25 c. oat bran
.25-.5 c. crushed walnuts (optional)

Mix all.  Bake at 350 for 45 ish minutes if using a big cake pan like this.  For muffins, probably under 20 minutes.

Sealed in baggies, some at room temp, the rest frozen.  These freeze really well.  I'm sure they'd take all sorts of adjustments really well too.

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