Banana Smoothie

27 10 2010

I like to preface my food posts with things completely unrelated. So last night, I watched a movie. Dogville. It seems like it could be a love-it or hate-it movie, being 3-hours long and set up as a stage-play with a VERY minimalistic set. It was probably one of the most painful experiences I’ve ever experienced, watching a film, and a challenge, both emotionally and intellectually. It raises a lot of questions on forgiveness and judgment, and asks the question, how much are you willing to excuse evil under the guise of just being human. Not to mention an ending that blew me away. Does anyone have any experience with this flick? It needs to be watched with another person so you can talk about it afterwards.

Anyways. Time to insert a jarring juxtoposition. BANANA SMOOTHIES!!!! 😀 heh. Is it mundane to write about banana smoothies? I don’t care. I make these everytime I have bananas and yogurt in the house. They’re really light and lifting, and I can usually keep my head on pretty well when I start the day with one. It’s a 1-person serving. Double it if you have friends, mothers, secret lovers.

Banana Smoothie
Adapted from 365 Easy Vegetarian Recipes

1 medium banana
1/4 cup soy milk (or whatever milk you have around)
1/4 cup plain yogurt
1 tsp. agave nectar (or honey)
1/2 tsp. vanilla extract

Combine all the ingredients in a blender and mix until smooth and creamy.





Banana Almond-Butter Muffins

7 10 2010

I’m impartial to muffins. Really, I don’t care. Maybe because I was raised in a house where muffins appeared twice a year, if we’re lucky, in blueberry form, from a pouch of muffin mix. We don’t celebrate the muffin or sing the muffin electric. So I do believe, this may have been the first time that I’ve ever had the inclination to say out loud at around 10 pm on a Monday night, “Hey! … I’m gonna bake some muffins.”

I browsed through one of my favorite food sites, eat me, delicious and found something with ingredients I had and something sort of autumn-y; Banana Peanut Butter Muffins. I changed the recipe around a little bit and used almond butter instead, threw in some chopped walnuts, and some ground golden flaxseed, just because it was there. I baked them, and I guess I can say, I’m still not celebrating muffin-dom. It’s going to take a whole lot more baking to make me feel at ease with them, but I like these. They’re not too sweet, which makes them more accessible. I feel good and healthy when I eat one for breakfast or snatch one up as a snack before work. A good rustic muffin. I’m satisfied 🙂

Banana Almond-Butter Oatmeal Muffins
Adapted from eat me, delicious

1 1/2 cups whole wheat flour
1 cup oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbs. vegetable oil
1/2 cup brown sugar
2 large eggs
3/4 cup mashed banana (about 2 medium-sized bananas)
1/2 cup natural almond butter (or peanut butter)
1 cup buttermilk (or make your own with 1 cup milk and 1 tb. white vinegar)
1 tb. ground flaxseed (optional)
1/3 cup chopped walnuts (optional)

Preheat oven to 375. Lightly grease a 12-cup muffin tin.

In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.

In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, almond butter, flaxseed, walnuts, and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.

Divide batter evenly into prepared muffin tin, filling each just about up to the top.

Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

Remove muffins from tin and cool on a wire rack.