Strawberry Banana Nut Bread

Here is what you need:

2 ripe bananas
3 tablespoons of canola oil
1 1/2 c. flour
1/2 c. sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 c. chopped walnuts
1/2 c. diced fresh strawberries
1/2 c. Lite No Sugar Added Applesauce



Place the bananas and oil in the mixer bowl and with the flat paddle attachment mix until banans are mashed. Add in the flour, sugar, salt, baking soda, baking powder, chopped walnuts and applesauce. Mix thoroughly. Stir in strawberries. Pour into an greased loaf pan. Bake 40 minutes

Avocado Potato Salad

This is so fantastic. I love avocados. This recipe is inspired by Isa Chandra Moskowitz's Creamy Avocado Potato Salad from her book Vegan Brunch. As soon as I saw avocado I knew I would be making this. I went to the local flea market to get avocados this morning. I am having lunch at a friend's house this afternoon and can't wait to take this to have them try it. I didn't have all of the ingredients so I improvised a little. Here is what I used:
2 lbs of potatoes, cut into 3/4 inch chunks
2 avocados
2 tbs lime juice
1/2 tsp salt
1/2 c. chopped red pepper
2 green onions, diced
1 small cucumber, diced
1 ear of cooked corn, cut off ear

Boil the potatoes until tender. Drain and let cool. In a food processor add the avocado flesh, lime juice and salt. Purée, scraping down the sides as needed. Dice the pepper, green onion and cucumber. Mix all the ingredients together and chill. Enjoy.

Coconut shrimp

I made these a few weeks ago before starting "Eat to Live" they were so good. They may not be the healthiest thing to eat, but it sure was a nice treat.

Here is what you need:

Shrimp peeled, deveined and butterflied
Coconut milk
Oil for frying
Flour( I used unbleached flour)
Shredded coconut and breadcrumbs mixed together

Dip the shrimp in the flour to coat. Dredge through the coconut milk and roll in the shredded coconut bread crumb mixture. Fry about 4-6 minutes until pink. Enjoy.

Marinated Chickpeas

I started the "Eat to Live" diet on May 1. It has only been a few days but I am really liking it so far. I was away from the house all day yesterday, which went surprisingly well. I had two different social functions, but with a little bit of planning and a whole lot of willpower I ended up doing pretty good.

These are so amazing either as a side dish or on-top of salad.

Here is what you need:

2cups cooked chickpeas or 1 15oz can of chickpeas (I prefer organic)

Spicy brown mustard (to taste I use about 2 tsp)

Juice of one lemon

salt and pepper to taste

Drain and rinse the chickpeas well. In a container with a lid, places all the ingredients, snap on lid and shake. Let sit overnight in fridge. Serve chilled