Try This: Banana Breakfast “Burrito”

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Easy as 1-2-3, for those mornings when you can’t possibly handle more than that.  

1) Cut the banana and your wrapper of choice (I used a brown rice wrap from TJ’s but any kind will do) in half.

2) Spread peanut butter (or any other kind of nut/seed butter) and jelly across the wrap and place the banana in the lower half of the wrap.

3) Roll it up and go!

Tip: for more texture, use chunky peanut butter, or add a sprinkle of hemp seeds on top of the peanut butter.

This seriously travels so well and has become my go-to for a healthy, filling breakfast on the fly.

This post is part of a new series on the blog called Try This, providing new or interesting ways to prepare and enjoy a staple vegan food.  They’re not really recipes, just fun ideas!  Other posts in the series:
Try This: Chili Roasted Sweet Potatoes
Try This: Tofu Bacon

Have a great weekend!  

Oh and GO PATS!!!

Sunshine and Rainbows

Happy spring everyone!!!

Check out the beautiful magnolia blooms that appeared on this tree in my yard over the weekend!
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Last week was absolutely incredible in Boston (and pretty much everywhere else, too, I’m told). It actually reached 83 degrees here last Thursday, shattering the old temperature record, set in the 1940s, by 11 degrees–amazing!

Last week also marked the first week in my half marathon training program.  This will be my third half marathon and it feels great to be “in training” again.  I love being active and getting to spend a lot of time outdoors, and even more than that, I love how easy it is to eat a clean, wholesome diet while training–my body just craves that sort of food!

Despite that temperatures are back to a normal Boston March level today, it certainly feels like my life has been all sunshine and rainbows recently.  Check out some of the bright and colorful things that have made their way across my plate!

BREAKFAST
Normally, I’m not a huge breakfast eater, but when in training this meal becomes a crucial part of my day.  I try to find things that are quick and portable, but also contain a respectable balance of carbs, protein, and healthy fats.

Banana Flapjacks from Vegan Brunch by Isa Chandra Moskowitz
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This has recently become my go-to weekend breakfast, mostly because I never seem to run out of must-be-used-now bananas.  For this batch, I added shredded coconut and spread a smidgen of Earth Balance on top.  This recipe is a sure bet any time you are making breakfast for non-vegans who cannot imagine what vegans eat for breakfast if not pig patties stacked with various globs of eggs and cheese.  The recipe produces pancakes that are soft and creamy from the banana and just the right amount of sweet.  Very highly recommended.

Later in the week, I used leftover flapjacks to make breakfast roll-ups.  I spread a small amount of pecan butter in the center of each, rolled it up, and just like that, it was ready for me to take along on the train!
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Freakin’ so delicious, and filling too!

Homemade Yogurt Parfait
It is rare that I eat strawberries so early in the season, but I found a carton of incredibly fragrant, perfectly ripe specimens at Russo’s and couldn’t resist.  I cut them up along with some banana and layered it with Whole Soy & Co.’s Strawberry Banana (which has replaced Apricot Mango as my favorite flavor) yogurt for a sweet treat of a breakfast that was pleasing to both the eyes and the palate.
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LUNCH
In keeping with what I mentioned in my last post about trying to fit in more high-volume cooking, I’ve been buying produce that looks good and cooking it up on the weekends, then finding random ways to use it throughout the week.  My latest experiment involved roasting a small butternut squash with maple syrup and olive oil, as well as a batch of gorgeous beets that I found at Russo’s (where else?)–they were only 98 cents for the whole bunch, leaves and all!  The result was this delicious concoction, which I’ve dubbed The Rainbow Sandwich
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Look at those beautiful colors! Earthy roasted beets, sweet maple-roasted squash, baby spinach, and incredible fresh-baked Russo’s “rustic bread” make for the most delightful and spring-appropriate sandwich imaginable.  Sunshine in every bite!
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I would be lying if I said I did not eat this same sandwich for lunch 5 out of the last 8 work days.

I have a lot more cooking to chronicle and recipes to review, but time is short, and this post is already very long!  Thanks for reading if you’ve gotten this far.

A final thought: we all know that life can’t be all sunshine and rainbows all the time.  But that is exactly why I treasure weeks like these so much when they do come around.  I hope you all do, too!Photobucket

Uber-healthy

Zucchini Spelt Muffins from Eat, Drink, and Be Vegan by Dreena Burton

I love Dreena’s introduction to this recipe where she advises, “Don’t let the uber-healthy name discourage you”!  I actually used yellow squash in place of the zucchini in this recipe because that was what I had on hand to use (and good thing too because one more day and it would have been in the pail compost pile), so I guess these are Squash Spelt Muffins

Here they are, right into the oven…

And here they are, fresh out of the oven…

A close-up (with melty banana bits!)


These smelled like heaven and tasted fantastic.  Really moist and fluffy and flavorful.  I think maybe the word banana should be somewhere in the name because it is one of the star ingredients and definitely one of the star flavors. 🙂 This was my first time baking with spelt flour and I was really happy with the results!

Also, because I was curious and sometimes do this, I figured out the nutrition information for this recipe.   Usually I only do a calorie count but with the blog in mind I decided to do a more complete profile.  This information is for one muffin out of a batch of 24:

92 kcal, 2.45g fat, 79.6mg sodium, 6.33g sugar, 2.04g fiber, 1.78g protein

I just realized I didn’t calculate total carbohydrate, but I was really just interested in the sugar content.  Anyway I think they’re pretty healthy!