A few recipes for ya!

Yesterday morning I was compelled to make Dusty something yummy for breakfast. I thought of my usual french toast, or pancakes. Nah...I needed something NEW in honor of the NEW YEAR! So I decided that I hadn't made banana bread in a long time. He just bought me new cookware for christmas so I thought I would put my new loaf pan to good use! I found a recipe from Tosca Reno and tweaked it to my liking. It smelled absolutely SINFUL while it was baking and it really tasted great!

Cranberry Bran Banana Bread

2 medium ripe bananas (smashed) 2 egg whites
1/2 c. Agave Nectar
1 tsp vanilla extract
1/4 c. applesauce
1 1/2 c. whole wheat flour
1/2 tsp. baking powder
1 tsp. baking soda
3/4 c. bran
1 tsp. pumpkin pie spice
1/2 tsp sea salt
1 c. cranberries
oats to sprinkle on top before baking

1. Preheat oven to 350 degrees.
2. Prepare a loaf pan by spraying with cooking spray.
3. In a large mixing bowl, combine banana, Agave, vanilla and applesauce. Add egg whites. Beat together well.
4. In a medium-sized mixing bowl, combine flour, baking soda and powder, bran, pumpkin spice, and sea salt. Mix well and add to banana mixture.
5. Fold in cranberries.
6. Pour batter into loaf pan. Sprinkle oats over top.
7. Bake for 55 minutes or until a toothpick inserted into middle of bread comes out fairly clean.
   

I have another recipe for ya! This one I have not made yet, but I intend to make it very soon. Especially since it's FREEZING here right now and unforts I seem to have developed a cold. Ugh. I think you remember my search for a potato recipe. Well I found the PERFECT one in a store magazine from Sprouts and I found it online on Deliciousliving.com. I have a bunch of pesto I need to get rid of too AND I have been wanting to use my crockpot! YAY!

Garbonzo Bean and Potato Soup with Pesto

1 tablespoon extra-virgin olive oil

4 cloves garlic, minced

2 bay leaves

2 15-ounce cans garbanzo beans, rinsed and drained

2 pounds small red or white potatoes, cut into ¾-inch cubes

8 cups low-sodium vegetable broth or stock

1/2 cup premade pesto

1. Combine all ingredients except pesto in slow cooker. Cook on high for 3–4 hours or low for 5–6 hours. Salt and pepper to taste.

2. Ladle soup into bowls. Swirl approximately 1 tablespoon pesto into each bowl. Serve immediately.

PER SERVING: 284 cal, 34% fat cal, 11g fat, 2g sat fat, 5mg chol, 9g protein, 38g carb, 7g fiber, 340mg sodium