Breakfast for dinner has become a weekly tradition at my house, and who eats breakfast for dinner without pancakes! I wanted to change up our typical pancake dinner and make it a little healthier. The first time I tried making banana pancakes they didn’t turn out quite right. With a little experimenting I came up with a kid-approved recipe!
1 ripe banana
1/8 cup oats
1/8 tsp cinnamon
1/4 cup Strawberries to top
Mash banana in a bowl, then whisk in eggs, once combine stir in oats and cinnamon. Let set for 5 minutes.
Warm skillet to medium heat. Use 1/4 cup scoop for each pancake. Allow pancake to completely cook on one side and it is noticeably holding its shape before flipping.
Prep once, eat twice! This is my rule when making pork loin. Pork loin comes in a pack of 2. When I first started cooking pork I was disappointed that I could not just buy one. Now, I rub the spices on each pork loin, place one in a baking dish to cook and the other in a bag and put it in the freezer.
Spiced Pork Loin
Makes 4, Prep Time: 10 minutes, Cook Time: 25 minutes
16oz pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon cinnamon
4 teaspoons garlic infused olive oil (can sub olive oil)
4 Tablespoons brown sugar, packed
2 teaspoons fresh garlic, finely chopped (omit for lowFODMAP)
Preheat oven to 350 degrees.
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Stir together brown sugar, garlic, and olive oil and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 25 minutes.
Line baking dish with foil for easy clean up!
Pork loin comes in a package of 2. Season both, cook one pork loin and place the other in a freezer bag.
I thought about making banana ice cream for over a year now. I kept putting it off thinking it was going to be too difficult or not taste good. I cannot believe I waited so long. Banana ice cream is delicious! You must make it today!
Banana Pumpkin Ice Cream
2 frozen bananas (peeled)
4 Tbsp pumpkin puree
1/4 tsp cinnamon
1/8 tsp pumpkin pie spice
Peel and freeze 2 bananas at least 1 hour before making the ice cream. Then blend frozen bananas in a food processor until almost smooth. Add pumpkin puree, cinnamon and pumpkin pie spice. Blend until smooth. Serve right away or put in a container and freeze. Enjoy!
Rinse kale then pat dry with a paper towel. Tear kale into chip sized pieces. Toss approximately 4 cups kale in a bowl with 1 Tbsp olive oil and 1 tsp sea salt. Spread kale on baking sheet. Bake at 350 for 10 minutes or until chips are crisp. Be careful not to burn kale chips.