That's Bananas!

You know it’s a slow news week when the top stories are that:

the weather is cold

Paula Deen has diabetes

 a giant cruise ship tipped over.

Whoa.

Hold the phone.

Paula Deen has diabetes?

This is the kind of news I have to sit down for.

It’s just so shocking.

I was so astounded by the initial report that I could barely listen as Matt Lauer delivered the tragic details.

Puala Deen has lived with diabetes for the past four years.

Thank goodness they repeated the story four times throughout the show and for three days thereafter.

Really, America?

This is newsworthy?

That a woman who makes gooey butter cakes and krispy kreme hamburgers has health issues?

The public had a lot to say about it, including calling her a hypocrite.

I like Paula Deen.

I wouldn’t touch her food with a ten-foot carrot, but I enjoy watching her show.

Paula Deen’s food choices and health issues are her own business.

But damn her food looks good.

I thought it would be fun to give one of Paula’s recipes a healthy makeover.

What’s that?

Oh?

Her son already has a show on the cooking channel in which he does the exact same thing?

Well, that’s convenient.

Paula Deen announces she has diabetes at the same time her son debuts a Paula Deen recipe makeover show.

What a clever little publicity stunt.

Well played, Bobby Deen.

But your brother is still better looking than you.

The original Paula Deen recipe:

Fried Peanut Butter and Banana Sandwich

Ingredients

2-3   Ripe bananas
8   Slices white bread
3/4 cup crunchy peanut butter
3 tablespoon honey
1 1/2 teaspoon cinnamon
1/2 cup butter

Topping:
1/4 cup of sugar
1 tablespoon cinnamon

Directions

In frying pan melt 3 tablespoons of butter – make sure butter does not burn.  In a small bowl mix together peanut butter, honey and cinnamon. Slice bananas into 1/4 thick slices. Spread the peanut butter mixture on four slices of bread and cover with banana slices.  Top with remaining 4 slices of bread.  Spread butter on both sides of sandwiches.  Grill sandwiches in frying pan until each side is golden brown.

For topping, combine sugar cinnamon in shallow plate.  Coat grilled sandwiches with mixture.  Cut diagonally and serve hot.

Recipe Courtesy Paula Deen

THE MAKEOVER:

Ripe bananas and whole grain flour are the only ingredients needed for a simple, sweet flat bread that cooks up in a flash.

Banana Flatbread tastes delicious topped with peanut butter or pumpkin nut butter (recipe follows).


Pin It

(Flatbread recipe adapted from here)

Banana Flatbread with Pumpkin Nut Butter

For Banana Flatbread:

2 very ripe bananas (yield 1 cup, mashed)

Don't be a banana racist. The browner, the better!

2 cups white whole wheat flour

Mash bananas with a fork until creamy.

Add flour

*UPDATE* Kneed the dough for 5 to 10 minutes and allow to rest for 30 minutes. This will ensure a light, crisp flatbread.

Spray griddle or skillet with cooking spray and place over medium-high heat.

Divide dough into four disks.

On a floured surface, use a rolling-pin or your hands to flatten the disc to about 1/2 inch thick.

Place on hot griddle and cook for 3-5 minutes or until dough puffs and top begins to bubble.

Flip and cook another 3-5 minutes. Repeat with remaining dough.

Pin It

A small amount of peanut butter makes this pumpkin butter both creamy and nutty but keeps the fat to a minimum. It is naturally sweetened with golden raisins and contains no added sugars.

Pin It

For Pumpkin Nut Butter:

1 cup golden raisins

1 1/2 cup water, divided

2 cups pumpkin puree

1 teaspoon cinnamon

2 tablespoons peanut butter

In medium-sized pot, simmer raisins and one cup of water for 10 minutes.

Puree raisins and water and return to pot.

Add pumpkin and cinnamon.

Cook over low heat for 30 minutes.

Puree entire mixture and transfer to small bowl.

Add peanut butter and mix thoroughly.

Make sandwiches or simply dip flatbread into the pumpkin nut butter.

*Vegan Tidbit*

Sugar is not always a sweet topic in the Vegan community. Some Vegans choose not to consume refined sugar or honey because refined sugar is processed using bone char and honey is technically an animal by-product.  It’s really a matter of personal choice and I have chosen not to eliminate refined sugar during January’s Vegan Challenge. I believe it’s important to make healthy, humane choices but it’s also important to enjoy a variety of  foods. To quote the infamous Paula Deen, “All things in moderation!”

I think Paula knows better than anyone else that sometimes that’s easier said than done!

Follow Me on Pinterest

That’s Bananas!

You know it’s a slow news week when the top stories are that:

the weather is cold

Paula Deen has diabetes

 a giant cruise ship tipped over.

Whoa.

Hold the phone.

Paula Deen has diabetes?

This is the kind of news I have to sit down for.

It’s just so shocking.

I was so astounded by the initial report that I could barely listen as Matt Lauer delivered the tragic details.

Puala Deen has lived with diabetes for the past four years.

Thank goodness they repeated the story four times throughout the show and for three days thereafter.

Really, America?

This is newsworthy?

That a woman who makes gooey butter cakes and krispy kreme hamburgers has health issues?

The public had a lot to say about it, including calling her a hypocrite.

I like Paula Deen.

I wouldn’t touch her food with a ten-foot carrot, but I enjoy watching her show.

Paula Deen’s food choices and health issues are her own business.

But damn her food looks good.

I thought it would be fun to give one of Paula’s recipes a healthy makeover.

What’s that?

Oh?

Her son already has a show on the cooking channel in which he does the exact same thing?

Well, that’s convenient.

Paula Deen announces she has diabetes at the same time her son debuts a Paula Deen recipe makeover show.

What a clever little publicity stunt.

Well played, Bobby Deen.

But your brother is still better looking than you.

The original Paula Deen recipe:

Fried Peanut Butter and Banana Sandwich

Ingredients

2-3   Ripe bananas
8   Slices white bread
3/4 cup crunchy peanut butter
3 tablespoon honey
1 1/2 teaspoon cinnamon
1/2 cup butter

Topping:
1/4 cup of sugar
1 tablespoon cinnamon

Directions

In frying pan melt 3 tablespoons of butter – make sure butter does not burn.  In a small bowl mix together peanut butter, honey and cinnamon. Slice bananas into 1/4 thick slices. Spread the peanut butter mixture on four slices of bread and cover with banana slices.  Top with remaining 4 slices of bread.  Spread butter on both sides of sandwiches.  Grill sandwiches in frying pan until each side is golden brown.

For topping, combine sugar cinnamon in shallow plate.  Coat grilled sandwiches with mixture.  Cut diagonally and serve hot.

Recipe Courtesy Paula Deen

THE MAKEOVER:

Ripe bananas and whole grain flour are the only ingredients needed for a simple, sweet flat bread that cooks up in a flash.

Banana Flatbread tastes delicious topped with peanut butter or pumpkin nut butter (recipe follows).


Pin It

(Flatbread recipe adapted from here)

Banana Flatbread with Pumpkin Nut Butter

For Banana Flatbread:

2 very ripe bananas (yield 1 cup, mashed)

Don't be a banana racist. The browner, the better!

2 cups white whole wheat flour

Mash bananas with a fork until creamy.

Add flour

*UPDATE* Kneed the dough for 5 to 10 minutes and allow to rest for 30 minutes. This will ensure a light, crisp flatbread.

Spray griddle or skillet with cooking spray and place over medium-high heat.

Divide dough into four disks.

On a floured surface, use a rolling-pin or your hands to flatten the disc to about 1/2 inch thick.

Place on hot griddle and cook for 3-5 minutes or until dough puffs and top begins to bubble.

Flip and cook another 3-5 minutes. Repeat with remaining dough.

Pin It

A small amount of peanut butter makes this pumpkin butter both creamy and nutty but keeps the fat to a minimum. It is naturally sweetened with golden raisins and contains no added sugars.

Pin It

For Pumpkin Nut Butter:

1 cup golden raisins

1 1/2 cup water, divided

2 cups pumpkin puree

1 teaspoon cinnamon

2 tablespoons peanut butter

In medium-sized pot, simmer raisins and one cup of water for 10 minutes.

Puree raisins and water and return to pot.

Add pumpkin and cinnamon.

Cook over low heat for 30 minutes.

Puree entire mixture and transfer to small bowl.

Add peanut butter and mix thoroughly.

Make sandwiches or simply dip flatbread into the pumpkin nut butter.

*Vegan Tidbit*

Sugar is not always a sweet topic in the Vegan community. Some Vegans choose not to consume refined sugar or honey because refined sugar is processed using bone char and honey is technically an animal by-product.  It’s really a matter of personal choice and I have chosen not to eliminate refined sugar during January’s Vegan Challenge. I believe it’s important to make healthy, humane choices but it’s also important to enjoy a variety of  foods. To quote the infamous Paula Deen, “All things in moderation!”

I think Paula knows better than anyone else that sometimes that’s easier said than done!

Follow Me on Pinterest