I wanted a Banana Split

{banana split, reconstructed}

IMG_3793

Last weekend, we went to Kalahari with Chase & my little brother.  On Friday, I started to get that sore throat feeling / clicking in your ears when you swallow feeling.  Great.  I was going to have a head cold while in a germ thriving 85 degrees indoor water park.  Luckily, I ended up being completely fine the day of the water park & only started to get congested Saturday evening.

On Sunday, I wasn’t feeling too hot at all.  When we came home, I took 4000mg of Vitamin C.  Since I work in a pharmacy, I am very aware that the majority of this was expelled from my body, but I also believe vitamin c cures all. Remember when I talked about eating organic after watching several food documentaries?  Well, they discussed their thoughts on how vitamins heal and cure in depth.  Since watching those, I’ve been religiously taking a vitamin C tablet and multivitamin everyday.  That being said, it may be in my head, but I instantly started feeling better after the vitamin c and a brief cat nap.

Once I started feeling better, I made myself a sandwich and spent the rest of the night on the couch perusing Pinterest and catching up on my Bloglovin’ feed.  After eating somewhat very crappy last weekend, I knew the last thing I needed was dessert.  Buttttttttttttt I neeededdddd something sweet.  I walked in and out of the kitchen convincing myself NO.  Must. Lose. Ten. Pounds.  I hate playing this game and it only makes me cranky.  So I gave in, but made myself a simple, not too unhealthy dessert.

Enter the reconstructed banana split.

Such a simple, yet delicious dessert (or snack) that won’t hurt your waistline too terribly.  You certainly can add whatever toppings you fancy / have on hand at the time too.  Another recommendation is to use Nutella instead of peanut butter!  So if you’re craving something sweet, but want to reduce your sweets, try out this dessert!

reconstructed banana split

Ingredients
1 banana
1 Tbsp peanut butter
2 strawberries, diced small
2 Tbsp mini oreos, crushed

Directions
1.  Cut the banana in half lengthwise.
2.  Smear the peanut butter overtop the banana.
3.  Top with strawberries and oreos.

IMG_3795Enjoy!

 

signature

#LoveYourLunch – Sweet Peach Arugula Salad [part 2]

{sweet like a peach}

IMG_3667

Welcome to the second installment of the Love Your Lunch series!  For those of you new to these posts – I summarized the gist of it here.  Don’t forget to check out what Marisa is posting on Cooking Like Lou too!  We are very excited to have Becca from Two Places at Once on board starting next week.  You remember Becca, right?  She posted the delicious Blueberry Scone recipe a few weeks ago on my blog.  If you are interested in joining along the Love Your Lunch series, contact me :)

love your lunch

Last week, I featured my typical Bento box style lunch.  However, like I have said before, a lot of my lunches are salads made of whatever is in my fridge.  Last week there was a sale on organic greens so I had a giant tub of arugula and mixed greens.  I came up with a bunch of different versions, but this one by far was my favorite…probably because I am a fruit addict.  It also was a nice little hint of summer that is never ever going to happen in Michigan.

These peaches were from Chili which I thought was unique and they ripened real fast and were unbelievably sweet.  I expected them to a bit more bitter with less subtle flavors, but they tasted like a small bit of summertime.

All of the ingredients in this salad are very simple to gather in the morning and throw into your lunch bag.  I suggest portioning some of the toppings the night before in a container for an even speedier morning.  Pair this salad with a Greek yogurt and I promise you’ll love your lunch.

Sweet peach & strawberry arugula salad

Ingredients:
Arugula
5-6 strawberries, quartered
1 peach, sliced
2 Tbsp sliced almonds
Raspberry vinaigrette
Blue cheese crumbles [not pictured]

Direction… do I really need to put these?
1.  Make the salad.

IMG_3669

I hope you have a wonderful week and have planned ahead so that you can love your lunch the rest of the week!

signature

Homemade Cinnamon Applesauce

{never buy again}

I finally got around to using a large amount of our apples from our trip to the Apple Orchard. Who knew apples kept so long?  Needless to say, we ate a lot of our apples plain for breakfast, lunch, and dinner so we are a bit appled out.  I couldn’t bear to waste nearly half a bushel of apples and I have wanted to make applesauce for a long time.

On Saturday, it was chilly and yet another fall day.  Dinner that night was Cincinnati chili requested by Bryan for the UofM vs. State football game.  I do have a pretty fabulous homemade Cincinnati chili recipe, but I wanted to focus on my applesauce so I went with one of the seasoning packets.  They are pretty dang good and only need a pound of beef and 6 oz of tomato paste.  I recommend the packets for sure, but when feeling ambitious make my homemade Cincinnati chili {post to come soon}.

As the chili bubbled on the stove, I started coring, peeling and cutting the apples.  I used what we had picked:  Red Delicious and Empire apples.  I researched applesauce for some time and there wasn’t a particular apple that was recommended across the board.  Feel free to use whatever is on sale at the store or if you prefer a more tart applesauce go with Granny smith.  Either way the apples release their sugars during the cooking creating the sweetness naturally.

Let me tell you.  My house smelled AH-MAY-ZING.  We had some people over and they thought an apple cinnamon candle was burning.  The applesauce tasted great right out of the crock pot warm and was even more delicious after sitting in the fridge.  I definitely have a new appreciation for homemade applesauce.  I plan to make it again with different apples and maybe a spin.  Pumpkin applesauce?

applesauce

{Click here for the recipe}

signature