Banana Oat “Bread”

IMG_20170429_085142If I had a banana tree it would save me so many trips to the store! Plain, dressed up in a protein shake, or as the main event in banana bread, I just can’t get enough of this fruit.

So this recipe isn’t overnight oats, banana bars, or even banana bread but at the same time, it’s all of these things. Held together like bars but with the consistency of overnight oats, and the taste of banana bread, it’s a new take on an old staple.

My banana “bread” has newbie flavors like oats and sunflower seeds. Add banana slices to the top for a pretty look and a truly banana-y banana bread!IMG_20170427_204643

Banana Oat “Bread”

  • 3 bananas (one for the top)
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup and honey (or one or the other)
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1/4 cup sunflower seeds
  • 1/2 teaspoon cinnamon

Mash the (2) bananas and add the egg, vanilla, maple syrup, honey, and mix. Add the oats, baking soda, sunflower seeds, and cinnamon.

Place mixture into a buttered bread pan and sprinkle additional cinnamon onto the top. Slice the last banana and place the slices on top. Cook at 350 degrees for 3o minutes or until a toothpick comes out clean. Enjoy!

My Love For Wine (And Why You Should Care)

When I saw a Groupon for a wine making class, I bought it. And that was that. I left the class a soon-to-be, self-proclaimed winemaker!

Screenshot_20170410-131314I started drinking wine much like everyone else. I never liked the wine at holidays growing up but the fruity, sweet wines always tasted yummy. I went from Boones Farm to Moscato, and then I met my husband.

Nick liked all the wines when we met and thus my push into wine life began. I tried everything white and blush. I soon realized I liked a semi sweet Reisling almost as much as a Moscato. It took me a while to come around to the reds, but I soon did.

The first red wine I really enjoyed was a full-flavored, smokey Zinfandel. Well I’m still not sure how I went from not liking any reds to a smokey Zin, that’s what happened.

After the wine class, Nick bought me a deluxe wine making kit as a gift and I was ready. The first (33 bottle) batch of wine I made was a Cabernet. I was nervous but I meticulously followed the directions (SO hard for a non rule follower!) and it turned out tasty. However, the batch was huge and because it was a Cab, the longer I waited to drink it, the better it tasted.

I wanted to do something else. I wanted to make wine that was in smaller batches with more flavors. I wanted a way to test flavors and additions and not spend months on end for each batch. Screenshot_20170410-131303

This is when I started making fruit (juice based) wine. Store bought juice mixed with granulated white sugar and then topped with a 1/4 teaspoon of champagne yeast. Less than two months and it was done.

And the flavors, oh the flavors! As long as you get a 100% fruit juice (or juice with only other juice or sugar added) you can mix and match almost anything together and see what you get.

As much as I love to try things, I also hate to waste batches or even parts of batches based off of “doing it wrong,” possible sanitation issues, or just not liking the taste.

So this is my story and here’s why it’s awesome: because I’m going to teach you how!

Do you want to make your own fruit wine from home? Follow my blog for a step by step guide.

This article is only part one of the series. Watch for more (and videos) including what you need to make wine, the steps, the timing, the how-to’s, the DONT’s, and more!

Happy Friday and Happy Wineing!



Book Number Two Equals More Recipes For You!

Here it is, my second book!

Everything’s Better With Soup and Salad is so perfect for this Spring season. I have always loved soup and salad for meals and this collection is too good.

It’s also gluten free, full of vegetables, and full of flavor. Everyone needs more vegetables in their lives and these recipes are so good, you’ll forget how healthy they are.

Everything’s Better with Soup and Salad is FREE to readers all day tomorrow, April 14th, 15th and 16th, 2017. Here’s the link:

Thanks for supporting my site. Enjoy these favorites from the book below and check out my the free promo in the coming days!

Chopped French Onion Soupimg_20161202_184156

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 small onions, chopped
  • 8 cloves roasted garlic
  • 30-40 oz beef stock
  • 2 teaspoons thyme
  • 2 tablespoons Dry Sherry

In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.

For restaurant style soup, break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!


Buffalo Chicken Saladbuff chick

  • 1 cup salad, chopped
  • 1 carrot, peeled and chopped
  • ½ cucumber, chopped
  • 1 hardboiled egg, quartered
  • 1 cup chicken, cooked and sliced
  • ½ cup onion, chopped, cooked, and cooled

Enjoy with Garlic Blue Cheese Dressing

For buffalo chicken, cook the chicken in this sauce:

  • 1 tablespoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon chili pepper
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons water

Do you love these recipes? Here are my other books, too!

Want a paperback copy? Reply in the comments and I’ll send you one!

Cinnamon Applesauce

Growing up, we had an apple tree and a pear tree. We also had a vegetable garden that I could only ever dream of (so far:) My mom made almost everything from scratch and her pear sauce is the best. Sweet and lightly spiced, it’s always one of my favorites.

I love a homemade applesauce too and this recipe couldn’t be more delicious or easy. Just chop the apples, add the ingredients, and it practically makes itself! Warm or cold, try this applesauce for a delicious treat.

Cinnamon ApplesauceIMG_20170406_150128 (1)

  • 6 organic red delicious apples, cored and chopped
  • 3 tablespoons honey (or vegan preference)
  • 1 lemon, juiced
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice

Add the ingredients to a medium sized sauce pan on medium heat. Cook for about 30 minutes, stirring occasionally. For a smoother texture, blend the mixture. Serve warm or cold and enjoy!

Tip: I blend 1/2 the mixture and add it to the rest for a chunkier applesauce=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!