Banana Zucchini Bread

We have recently changed our eating habits for the better and those include no sugar, no corn, no dairy and everything 100% whole wheat. This has been a challenge but we are all feeling so much better and have lost a lot of weight.

I was searching for a treat for my little 2 1/2 year old and my picky husband who dislikes vegetables. When I recently came across a yummy recipe. I don't remember where I got it but I had to change a few things to make it work for our diet and the recipe below turned out great. Both Ty and Kip gobbled it right up. A healthy snack.

Banana Zucchini Bread

1 banana mashed
2 eggs
1 t. vanilla
1 1/2 c. whole wheat flour
1 t. salt
1 t. baking powder
1/2 t. baking soda
1 t. cinnamon
2 c. grated zucchini (this is about 1 medium or 1/2 large zucchini)
1/2 c. agave

Preheat oven to 350 and lightly grease standard sized loaf pan.

Mix Banana, eggs, vanilla, cinnamon, zucchini and agave together until well combined. Add in dry ingredients and mix until just combined. Pour into loaf pan and bake for 45-55 minutes or until a toothpick comes out clean. Let cool for at least 20 minutes before removing from pan and then cool for another 10 before serving.

This was a yummy recipe that I will be making a lot over the rest of the summer. We have so many zucchini's.

Peach Pie

I have been craving this since we ran out of peaches last summer. The first time I tried this pie I thought I would be fine to just eat a whole pie myself and that still wouldn't be enough. My mom got this recipe from our neighbor Julie Sorenson. It is to DIE for! I also found this recipe on GreavesGoodies. I think they got it from the same lady.

Peach Pie

Crust:

1/2 c. butter softened

1 c. flour

1/4 c. sugar

pinch salt


Mix together and press lightly into pie plate. Bake at 375 for 10 minutes. (If you press it in to hard, it's hard to cut.) Cool.


Glaze

3 T. cornstarch

1 c. juice (whatever kind you like that's orange)

1/2 c. sugar

Bring to a boil and cool a bit.


Spread bottom of shell with 3 oz. or so of cream cheese sweetened with pwd. sugar to keep crust from going soggy. Then slice peaches into pie plate(I like mine piled pretty high). Then pour glaze over and refrigerate to set. 

Anything pasta

This is my recipe however I got the idea from Pioneer Woman and Our best bites. The idea is to use anything that you have in your fridge or pantry to make this pasta. You could switch up the meat and veggies and it is just really yummy. 

1 lb of your favorite pasta (I love using bowtie)
2-4 T. of butter
2-4 T. of flour (Make this amount equal to your butter)
Salt and Pepper to taste
1 medium onion chopped
6 cloves of garlic chopped 
4 cups of milk
2 T. chicken bullion
1/2-1 C. Parmesan cheese
1 can or 2 cup frozen corn
1 head of cauliflower cut into small pieces
1 lb bacon or 1 lb ham chopped
2 T. oil

Heat up 2 T. oil in a medium sauce pan. Add in onion and cook until translucent. Add in corn and cauliflower. Cook until the cauliflower is slightly tender. Add in garlic and cook for about a minute to get the raw taste out of the garlic. Take this out of the pan and melt butter and add in flour. This mixture will become thick and just cook about a minute to take the raw flour taste out of it. Add in milk and it will become a slightly thick sauce. Cook until it is your desired consistency. Add in chicken bouillon and Parmesan cheese.  Stir until smooth. Add in cooked pasta and all other ingredients.