Banana Bread with Cherries & Chocolate Chips

Elevate  you regular banana bread with this delicious bread. Healthy ingredients come together to make a banana bread with cherries and chocolate. I made 3 mini loaves instead of 1 large loaf since I always have a hard time getting a large loaf cooked all the way through. You could also cook these in muffin tins for a quick, easy, grab and go breakfast.

                                        

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large ripe bananas, mashed
• 1 cup unsweet plant-based milk, I used almond
• 1/2 cup maple syrup
• 1 1/2 teaspoon vanilla extract
• 1/2 cup non-dairy mini chocolate chips
• 1 cup frozen dark cherries, thawed and quartered

Preheat toaster oven to 350F. Set aside 3 mini bread pans line with parchment paper or use a tiny bit of Pam to spray them. In a large bowl stir together flour, baking soda and baking powder.

In a medium bowl mix together bananas, milk, syrup and vanilla.

Add the wet ingredients to the dry and mix until combined. 

Add cherries and chocolate chips. Stir until incorporated, but don't over stir.

Fill the baking pans evenly. Bake 40-45 minutes. 

Insert a toothpick  in the center to see if it comes out clean. Cool on a wire rack for about 5 minutes.

Remove from pans and let cool on rack until room temperature.

Slice into thick slices and enjoy!!

15 Bean Soup (WFPBNO)

I'm sorry these pictures don't do this recipe justice. This is so easy and super delicious as well as filling. I used the Slow Cook feature on my Instant Pot to make this soup. Also, one of the things I love about this dish is you don't have to soak the beans in advance!! I have several recipes that don't require pre-soaking of the beans and I love that they are so easy to throw together. I know the weather is really heating up; but I'll tell you, I can eat soup year round. Throw most of the ingredients in your slow cooker and when you get home in the afternoon all you have to do is add the diced tomatoes and let it cook another 30 minutes. How easy is that? Be sure to throw some of your favorite hot sauce on and a garnish before eating! Remember we eat with our eyes first.

• 1 package 15 Bean Soup mix
• 8 cups vegetable broth (if you like it real soupy you can add more)
• 1 large sweet onion, diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 can (15 ounce) diced tomatoes
• Garnish: hot sauce and sliced scallions

In a colander rinse the beans and remove any small rocks or unwanted debris. To your slow cooker add the beans, broth, onion, and garlic. Stir well. Set slow cooker on high and cook for 6 hours. Test a couple of beans to ensure they are tender. If not cook longer. Once the beans are tender stir in the tomatoes and chili powder. Cook an additional 30 minutes so the tomatoes heat up.

This is the soup once it's removed from the slow cooker to cool before storing in the frig.

This is a delicious bowl of yummy. Serve with cornbread or serve over rice.

Enjoy!!!

Snow Pea, Broccoli & Beefless Stir-Fry

I love a good stir-fry for dinner. First, they are quick meals, secondly they let you get rid of the excess produce in the frig and lastly they reheat easily. I had snow peas, broccoli, mushrooms and I always have garlic and onion on hand. I used Beyond Beef Steak tips to make this dish, so it's not WFPBNO. But, if you have some tofu or soy curls on hand you could use them for a WFPBNO recipe. This has been placed on our regular rotation for a bit; it's that delicious. So, go make you some using what you have on hand.

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup sherry
• 2 tablespoons cornstach
• 2 teaspoons coconut sugar
• 2 cloves garlic, mined
• 1 package Beyond Steak tips
• 1/2 pound fresh mushrooms, sliced
• 1 medium sweet onion, cut into thin wedges
• 1 cup snow peas
• 1 cup broccoli florets
• Hot cooked rice

In a measuring cup, whisk soy sauce, sherry, cornstarch and sugar.

Put 1/4 cup of this into a large bowl. Add garlic and beef tips; toss to coat. Let stand a few minutes.

Heat a large non-stick skillet over medium high heat. Add the beef tips and stir-fry 2 minutes, stirring frequently to keep from sticking. Remove to a bowl and set aside.

To the same skillet add mushrooms and onions. Cook until mushrooms are tender.

Add snow peas and broccoli. Cook 2-3 minutes until crisp-tender. If need add a tablespoon of water to keep from sticking.

Stir soy sauce mixture into pan. Bring to boil and cook 1-2 minutes until the mixture thickens. Return beef to the pan and heat through. Stirring occasionally. 

Serve with rice and garnish with sesame seeds and/or sliced scallions.

Enjoy!!