Chocolate chip banana bread

As I near the end of my third trimester, I often get asked “did you have any crazy cravings?”  And I can honestly say I never experienced any bizarre cravings.  If I watched a food commerical, I would get a craving, like McDonald’s fries or Sprite, but as soon as the commerical ended, the craving would pass.  One thing I did experience is my sweet tooth went into overdrive! To help satisfy my insane sweet tooth, I started making banana/chocolate chip muffins, cookies, and bread, etc. This is one of my favorite recipes I made. The soft gooey chocolate chips blend perfectly with the moist bread. Some homemade breads can be dry, but this is soft and extra good warmed up with melted butter!  Are you drooling yet? 

  

Chocolate Chip Banana Bread

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 2 medium, ripe bananas, mashed
  • 1/2 cup plain or vanilla greek yogurt
  • 1/4 cup maple syrup
  • 1/2 cup chocolate chips 

Steps

  1. Preheat oven to 350 degrees and grease a bread loaf pan
  2. In a large bowl, combine flour, baking soda, and salt. Stir well until combined and set aside
  3. Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, greek yogurt, maple syrup. Stir well until combined
  4. Pour the wet ingredients into the dry ingredients and stir gently. Fold in the chocolate chips
  5. Pour the batter into the loaf pan and bake 35-40 minutes or until a toothpick inserted into the center comes out clean
  6. Remove from oven and let cool for 10 minutes before transferring to a cooling rack
 

This recipe was inspired from here

Vegetarian soup 

Even though we are far from vegetarians, my husband and I both love this soup. It’s a one pot meal, packs plenty of flavor, and between the kale, sweet potato, butternut squash, and quinoa, you will feel full and satisfied! 

  

Vegetarian soup with kale and quinoa

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 carrot, chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, peeled and chopped 
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans  (14 1/2 oz) reduced sodium vegetable broth
  • 2 cans (15 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups chopped kale, ribs and stems removed
  • Salt and pepper to taste

Steps

  1. Heat olive oil in a large stock pot over medium heat. Add onion and carrot and cook until the onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and pepper to taste.
 

This recipe was inspired from here 

Skillet Blueberry Pancake


I made this recipe over the weekend for friends visiting for brunch. Let me tell you why I love it! Besides being tasty, it was cooked all at the same time in the oven. No standing over the stove and pouring 1 pancake at a time and no flipping. It allows you to socialize with your guests! I used a 12 inch skillet.

Blueberry Pancake

Ingredients

  • 1 1/2 cup all purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • lemon zest
  • 1 cup greek yogurt – I used vanilla, but plain works too
  • 3/4 cup milk
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/4 cup sliced almonds – optional

Steps

  1. Heat oven to 350 degrees, spray a 12 inch cast iron skillet with non stick spray. Set aside
  2. In a large bowl, stir together the flour, sugar, baking soda, baking powder, and lemon zest
  3. In a separate medium bowl, stir together the greek yogurt, milk, egg, and vanilla extract
  4. Mix the wet ingredients into the dry ingredients until completely combined
  5. Fold all the blueberries and almonds into mixture
  6. Bake for 25-30 minutes until a knife inserted in the middle comes out clean
  7. Serve with syrup and butter!