Wednesday, February 6, 2013

Muffins, Mozzarella and Billions of Bananas (Recipes)

In my last post I talked about the successful Spin-a-thon I held at Sky Club Fitness and Spa in Hoboken this past weekend.  The event was great and raised more than $500.  I am very proud of all the attendees and I was exhausted after it was over.

I bought so much food to prep for the event, I put together candy bags for every attendee (it's close to Valentine's Day!) and I brought oranges, bananas, bagels, granola bars and trail mix. Unfortunately, people did not eat as much as I anticipated, except for the oranges and I brought home a bunch of bananas and more.  While granola bars will stay and be great for summer biking, what the heck was I gonna do with all these bananas??

So during lunch I googled banana recipes and I cranked out these recipes.

Oatmeal Banana Muffins.
I made a few tweaks, I added 2 tbsp peanut butter and 2 tsp of vanilla and instead of a loaf I made muffins, baking them at 400 degrees for 18-20 minutes
I have eaten one each morning with yogurt and fruit on the side. 

Strawberry Banana Fro Yo
Since there were a ton of bananas I also bought some vanilla fro you and jazzed it up with this recipe
Unfortunately Mangoes are not in season so I used strawberries and I did not have reg. milk so I used almond. I don't have an ice cream maker but I put it in an airtight container in the freezer. The mixture tasted so GOOD!! I could've drank the whole thing as a smoothie right there! I tried a bit yesterday and it rocked.

I also had a lot of mozzarella cheese leftover from making pizza the night before so I threw together rice and pasta for that night and the rest of the week.  The pasta lasted us that night and my lunch for the next day. And the brown rice I ate last night and we'll eat tonight.

Whole wheat spaghetti cooked to package directions
Pesto store bought and reheated
Pine nuts - toasted in a dry skillet
Sauteed kale and spinach and zucchini - in a skillet w/EVOO and S&P
Mix all ingredients together with 1 cup shredded mozzarella and 1 tbsp parm

Cook Brown Rice to Package Directions in Low Sodium Chicken Stock
After it's done, fluff with a fork and add crushed tomatoes and mozzarella. and 1 tbsp parm.
I ate with a veggie burger and a salad and tonight I am serving with turkey breast.

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