On Life, Love, Health, Travel and Good Eats

Flourless Banana Power Cakes

My daughter sells this wonderful protein powder by Arbone and she’s always looking for ways to cook with it. She created these delicious power pancakes. They’re great for breakfast, snacks and kids love them. They’re also a great high fiber, high protein choice.

6  Ripe bananas

4 Tb.peanut butter

6  Eggs

3  Tb. flax meal

7.5  Tb. Water

2  Scoops protein powder

2.25  Cup rolled oats (that you have processed in food processor on pulse to create a coarse meal)

1/4 Cup sea salt

1/2 Tsp Vanilla

1/4 Cup coconut sugar (optional)

Put all ingredients in the mixing bowl of an electric mixer fitted with regular beaters or bowl of a food processor and mix thoroughly. Do not over mix. Ladel into hot oiled skillet and cook until golden brown on each side. These freeze well too.

Let me know what you think.

Blueberry Avocado Pancakes Recipe | Yummly

Check out this healthy take on pancakes. I love this sort of thing for snacks too. And don’t forget to make up a big batch and freeze them. Layer them with waxed paper for easy removal. And don’t be afraid to serve them with fresh berry sauce for a dessert that will amaze your guests.

Avocado Tofu Power Bowl Recipe | Yummly

Here’s a link to a delicious idea for your upcoming summer menus. 

Also check out for more delicious ideas.

What do you do with mushy Quinoa?

Usually when you cook quinoa right it comes out nice and fluffy and thats a beautiful thing. But on occasion you may, like me, over cook your quinoa and end up with wet or mushy quinoa. In this case it wasn’t wet but it was overcooked and mushy. “What to do?”

Well, I made quinoa fritters or quinoa patties whichever you like. I had about 4 cups of cooked quinoa, I started with two cups of dry quinoa, once it was cooked it was about 4 cups so this is what I added:

About a cup and a half to two cups grated parmesan cheese the kind that comes in a canister is perfectly fine. I seasoned with some black pepper, garlic granules and a little bit of salt but not very much because the cheese was salty on its own. I mixed this all up with one egg and at that point the mixture was very thick and sticky. I pressed the mixture into patties using my hands or you could also use a serving spoon as a mold. 

Place them into a hot skillet with about a quarter inch of good, high heat tolerant, cooking oil like grape seed or avocado oil and fry them nicely on each side until golden brown. I wanted to cook these quickly because I did not want them to continue to overcook the quinoa and become mushier so I had them on medium to medium-high heat. Watch them very carefully, they firmed up really nicely and I served them with stuffed collard rolls and a wonderful red pepper and tomato sauce. The meal turned out delicious and the patties were a big hit.

Cloth Produce Bags

I just bought some hemp cloth produce bags at my grocery store and boy am I happy I did. Especially in winter, I have trouble keeping my fresh organic produce crisp and fresh for any length of time. So I was thinking about getting some of these bags but kept procrastinating they were only 3.99 each and boy am I happy I spent the piddley little $4 for these bags. I rinsed my greens put them in the bag as the directions stated and my greens are so crisp and fresh 4 days later and no plastic I love them. 

Raw Carrot Cake Bars

I was looking for a good high protein, high fiber bar to help me get through the afternoon at school. Everything I found was high sugar and expensive, so I created these bars which have no added sugar and cost about .75 each to make.

This recipe makes about 6 bars of medium thickness. If you want more just double the recipe.

To a food processor bowl add and process until smooth:

1/2 cup each softened coconut butter
1/2 cup sliced blanched almonds
1/2 cupraisins
1/2 cup shredded unsweetened coconut

1 cup shredded carrots
6 Dates
2 scoops (1/4 cup) of protein powder
1 tsp cinnamon
1 tsp allspice
1/2 tsp ginger
1/4 cup fiber (chia seeds, flax meal, hemp seeds etc. Or a blend of them)

Process everything until it’s becomes a grainy paste. Line a square pan with waxed paper and press the mixture down into the pan, refrigerate overnight. After 24 hours remove the firmed mixture and cut into bars. They will be a little soft but wrapped in saran wrap or waxed paper they travel well. Keep the bars in the refrigerator for storage.

Snack Night

Sometimes you just don’t feel like making dinner and you want something tasty but quick. Those are the nights that my husband and I call snack night instead of making dinner like we normally do, I throw together some tidbits that we have in the pantry and refrigerator. Or if I’m going to the store I’ll pick up extra little things that are specialty items that I might not always keep in my pantry or refrigerator. The most recent example of this was just last Friday night, I had had a really tough week in school studying all week long and I did not feel like making dinner, my husband has been in a lot of pain lately so he didn’t feel like making dinner either. So I went to the store on my way home from school and grabbed a couple of extra special snacky things gourmet items if you will, came home and with what I already had in the pantry put together these delicious plates of little tidbits that really satisfy on a night like this.
As you can see from the plate it’s really going to be delicious. What I did:  I bought a loaf of olive bread, sliced that up and I bought some delicious double cream brie and a true sheep’s milk feta, fresh mozzarella and some of these awesome little peppers that I love that I’ve told you about before they’re called Pepe due there from Africa and some roasted tomatoes in olive oil and herbs. If you’ve never tied these tomatoes they are fantastic usually you can find them in the deli section or in the olive bar section which is where I found them in our store they go with everything. And in the winter time especially, they satisfy your craving for tomatoes without having to use those nasty tasteless pale tomatoes that we have available in the winter time. I also found these delicious olives they are unique they’re really bright green and they have this delicious buttery flavor vs the really strong green olive flavor that although my husband likes that flavor I do not. I paired all of this with some fresh sliced pairs some Italian prosciutto directly from Italy with no preservatives or nitrates and from humanly raised pork and some awesome seedless black grapes that are not usually available this time of year but for some reason they were and they are awesome. 

So the next time the next time you’re in the mood for something deliciously special and a little bit snacky don’t hesitate to create your own version of this plate 

Bone Appetit


Now that you know what’s in your Cosmetics maybe you’ll be interested in some of the lines that I like. These are just suggestions in case you’re interested in natural cosmetics. My favorite is Arbonne I’ve been using it for about four and a half years and I absolutely love it it makes my skin better than it’s ever been and all of the makeup is beautiful and the Skin Care is amazing. It is vegan and a 100% clean. There are other brands that you can find at your health food stores but you must double check for parabens I noticed that many so-called natural lines still contain parabens. These are endocrine disruptors and you don’t want to use anything with parabens.

How do you get your Winter Tomato on?

It’s about this time when I really start missing good vegetables from the garden especially tomatoes. So in the winter time I try to find ways to get that same flavor and deliciousness by being creative with tomato dishes and condiments. One of the ways I do this is by making special condiments for sandwiches, tonight we are having BLTs but we don’t have any of the T’s to put on our sandwich so instead I made this awesome sun-dried tomato mayo spread with a squirt of fresh lime. 

Another way I like to bring the taste of tomatoes into my menu during this time of year is to make a fresh tomato bisque or if you don’t have the time to do that  a great way to substitute is to buy a good quality tomato bisque or Pacific brand has a red pepper and tomato soup that is really delicious. I serve it with grilled cheese sandwiches which really warms us up but also brings us that tomato flavor that we crave. Another way, is to put softened or oil preserved sun-dried tomatoes in your salads this time of year. You get that great strong tomato taste but you don’t have that tasteless pale tomato from the grocery store that this time of year really has no flavor at all.

I hope y’all try some of these ideas and remember I love hearing your ideas too so don’t forget to post what you did back here and on facebook. Below is the Sun-dried Tomato Mayo.

This is a very simple recipe and I urge you to be creative and make it your own.

Sun-dried tomatoes (either dry or in oil)

Fresh garlic crushed


Olive oil

Squirt of fresh lime

First prepare the tomatoes if you’re using the ones that are soaked in oil all you will need to do is remove them from the oil, if you use dry ones  you will need to soak them in hot water for about 15 minutes with a lid on. Then you will need to put these into a small food processor with about a tablespoon of olive oil if you’re using dry if you’re using the soaked kind you will not need the oil because you will have plenty of oil on the tomatoes already. Also I added one garlic clove to about a half a cup of the finely diced tomatoes. Then you process this in your food processor, pulsing it. You are trying to achieve a chunky spread or paste not a smooth creamy paste. Next you mix the tomato paste into the mayonnaise. Again use your judgement on this. If you want a strong tomato taste use less mayonnaise if you want a light tomato taste obviously use more mayonnaise. Then you squeeze about a quarter wedge of lime into the spread. The lime really accents the tomato taste beautifully. This will last a couple weeks in your fridge. It’s great on all kinds of sandwiches. One of my favorites is Avocado, purple onion, sharp cheddar and this spread. Yum!

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