Sweet and Spicy Cucumber Mango Salad

Sweet & Spicy Cucumber Mango Salad

3 mangoes (peeled and sliced into 1/4 inch slices)

1 medium english cucumber (sliced)

1/4 cup red pepper

1 sweet onion (sliced into 1/4 inch slices

1 teaspoon ginger

3 tablespoons lime juice

2 tablespoons honey

1 teaspoon sriracha chili sauce

1 tablespoon extra virgin olive oil

2 tablespoons finely chopped cilantro

Combine mangoes, cucumbers, onion and red pepper in a bowl.

In a separate bowl, combine lime juice, honey, ginger and sriracha chili sauce. Slowly drizzle in olive oil, whisking vigurously until well combined. Pour into mango mixture. Add cilantro and mix well.

Transfer to serving platter and sprinkle with additional cilantro.

Tips & Tricks :

• Add as little or as much sriracha as you want, depending on your taste pallete.
• Salad is great enjoyed alone but is also delicious on sandwiches and burgers!

Peanut Butter Banana Bread...Healthy-fied!

Nothing irks me more than someone thinking that "dieting" consists of eating cardboard and tofu all day every day. No. You can eat REAL food and lose weight and overall lead a very healthy life. Cutting out foods you love will only cause you to want to cut someone. Or shoot them...if there's chocolate involved. Enjoy what you love but also learn to modify it to fit YOUR dietary needs.

So here we have Peanut Butter Banana Bread.

Who doesn't love a slab of peanut butter on their banana? Well. I didn't. Until I made this bread. Now I'm all over it! Ha!

Peanut Butter Banana Bread

1 cup brown sugar
2/3 cup peanut butter
2 egg whites
1 1/2 cups mashed banana (about 4-6 bananas)
1/3 cup non-fat yogurt
1 2/3 cup white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 1 lb loaf pan.
In a large bowl, beat sugar and peanut butter until fluffy. Beat in egg whites on low speed until blended well then add bananas and yogurt. Beat until mixed well.
Stir in remaining ingredients until just combined. Be careful to not overmix.
Pour into loaf pan and bake for 60 minutes or until toothpick inserted in the center of the loaf comes out clean.
Leave in pan to cool for 5 minutes then remove loaf to cool on a wire rack.


Tips & Tricks :

• Loaf can  keep in the refrigerator for up to 1 week if wrapped well in aluminum foil.
• Add 1/2 cup of your favorite nuts for added taste and crunch.
• Try replacing sour cream for the yogurt for a creamier taste!

Whole Wheat, Oatmeal & Banana Pancakes

 These pancakes....were probably the best pancakes I've had in a long time.

 Recently being really SERIOUS about finally ridding myself of my baby weight (Bryce is 2 for heaven's sake), I'm always looking for healthier alternatives to my favorite foods. So here we have...pancakes. Made with whole wheat flour and oatmeal, your toilet will truly love you. I kid.


  WHOLE WHEAT, OATMEAL & BANANA PANCAKES

1 cup oatmeal (quick or old-fashioned)
 1 3/4  cup whole wheat flour
 1/4 cup brown sugar
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 egg
 2 cups milk
 2 tablespoons oil (vegetable or olive)
 1-2 bananas, mashed




   

 Place oatmeal into blender and blend until it resembles coarse flour. Whisk together blended oats, whole wheat flour, brown sugar, baking powder, baking soda & salt in a bowl. Set aside. Whisk together the egg, milk, oil & vanilla. Stir in mashed banana(s).

   

 Pour egg mixture into the flour mixture and mix until just incorporated. Let batter stand for 5 minutes. Heat a lightly oiled pan over medium high heat.

 

 Drop batter by spoonfuls onto pan & cook until bubbles form and edges are dry. About 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.


 

 Not perfect IHOP looking pancakes but they sure are good! Can be served with your favorite syrup or alone for a quick morning breakfast.  

Approximate Nutritional Facts per pancake:

Calories : 124*
 Carbs : 21g
 Fat : 4g
 Protein : 4g
 Sodium : 84

 *Calories were calculated using whole milk and vegetable oil. Try using skim milk  and olive oil for an even lower cal version.

  Other tips and tricks to try : Instead of banana try using apple sauce and cinnamon (any other fruit combination will be great as well. I will do blueberry next!). Big batches may not be eaten all in one sitting so freeze cooked pancakes in individual servings to be reheated in the toaster at your convenience.