HEALTHIER Banana Bread

My friend Liann’s adorably enthusiastic banana bread recipe. It sounds fantastic- check it out!

healthnutliab

So today, while suffering from a pretty earth shattering, body stopping migraine, I decided to obviously sit on my couch all day and surf the net. 🙂

With that, i realized…..Wait. I have 3 bananas…..wait, I should totally make banana bread! OH! And I had 83% cacao chocolate chips. SCORE! AND homemade applesauce?! FREAKIN YES! End all, be all WHOLE WHEAT FLOUR! Done. Absolutely yes. So today, I share one of the first recipes I’ve ever made on my own! EVER! And yes, it’s delicious and yes, I’m going to share everything I did 🙂 AND……………GO!

Banana Bread
Prep Time: 10 mins
Bake time: 60 mins

Ingredients
3 over ripe bananas, mashed
2 eggs
1/2 cup applesauce, no sugar added3/4 cup honey
2 cups flour: 1 cup all purpose, 1 cup whole wheat
1tsp baking soda
1 tsp salt
1 tsp vanilla
cinnamon, nutmeg and any other stuff you wanna…

View original post 142 more words

Green Plant Juice: Looks Gross, Tastes Great

This past week at work, we’ve been demoing Trader Joe’s Green Plant Juice, and I’ll tell you right now, it looks disgusting. Its hue is a brown-green mix that, to my surprise, customers have been frequently mistaking for coffee. (I try my best to correct them before they mix half-and-half in with it, and so far, I’ve been doing a good job.)

So far, the descriptions I’ve been giving would disqualify me from any position in marketing or sales, but I’m not done yet. The stuff looks dissuasive, but it tastes delicious. I’m normally the kind of person disinterested in trying a green beverage, because its color implies that the main ingredients are vegetables or plant life. That’s not to say that I don’t love my veggies or my greens, just that I think they’re best separated from a liquid substance. However, in this case, that’s not my opinion.

When I work in the demo station, it’s a natural inclination to try what I’m sampling, so that I’m able to tell customers what it’s like and/or recommend it. When I tried the Green Plant Juice this week, I was pleasantly surprised! But in reading the contents, it makes sense:

Trader Joe’s Green Plant Juice is made up of five fruit juice concentrates. Its flavor is dominated by peach, banana, mango, apple, and pineapple. And to even the scale in terms of healthiness, it’s also got broccoli, spinach, barley grass, chlorella, and spirulina. Not sure about those last two ingredients? They’re types of algae. That’s a little off-putting, I know, but that’s where the health boost comes from, and you can’t taste either one. 🙂

green-juice[1]

You can pick up a 64-oz. bottle at your local Trader Joe’s for $3.99. I’ve heard from many customers that it serves greatly as a smoothie base, but according to my taste buds, it’s perfectly fine on its own. 😛

This product is not gluten-free

Sesame Bagel + Goat Cheese

Hey! You…you, there. You look hungry. What’s that? No time to eat? No problem.

This isn’t so much a recipe as it is a quick-fix solution for those occasions when you’re starving but pressed for time. It’s exactly what it sounds like and absolutely delicious. It only requires two ingredients and takes less than ten minutes.

Cream cheese is most often the accompaniment of choice when it comes to bagels, but the cheese of goats is among my favorite types of cheese, so I decided to substitute. Turns out my food-related hunches can be trusted, after all. 🙂

You’ll need:

  • A bagel
  • A log of goat cheese
  • Butter (optional)

I decided to use the blueberry/vanilla goat cheese from Trader Joe’s:

IMG_0892

Feel free to use your goat cheese of choice, especially because this kind is seasonal and won’t be around much longer.

First, you’re going to want to slice your bagel in half and toast it. Or don’t. Toasting is optional.

FullSizeRender

Try not to burn the shit out of the part of the bagel that touches the bottom of the toaster, like I did.

Here’s where the butter comes in. When I tried this, my parents were over for dinner and my Mom had toasted and buttered some bagels. I wasn’t sure about adding the sweetness of blueberry and vanilla on top of something savory like butter, but I gave it a shot anyway. It actually pairs really well together, but is completely optional and up to you.

As delicious as it is, the stubborn thing about goat cheese is that it isn’t very spreadable. Start by cutting small slabs from the log. Be careful not to make them too thick so that they’re still somewhat malleable.

IMG_0895

And they should look like this:

FullSizeRender(1)

Goat cheese becomes more spreadable if you press down hard and then manipulate it with your knife, similar to butter straight from the fridge that hasn’t had time to soften. This is why I prefer a toasted bagel, because the crisp surface acts as a resistance when mashing the goat cheese down into spreadability. Untoasted bagels or bread may become mushed or ripped through if you push down too hard into them.

But with just enough force, it works nicely:

IMG_0898

Sidebar: Let’s talk about this somehow bypassed little pattern mishap:

IMG_0894

It’s driving me insane, and it’s on my kitchen counter. Mine. This is a picture I took with my phone. It’s not one of those ‘you had ONE job’ internet memes, but I wish it were. :-/

Once you’ve finished topping off your bagel halves, the final–and most important–step is to enjoy!

IMG_0903

This bagel + goat cheese combo fits nicely alongside dinner or as the perfect snack to hold you over until dinner.

Mangez!

Hello, world. My name is Todd, and you may know me from Wordsmith. Or you may not, in which case, never mind. (But click that link and check it out. :-))

With 2015 just gaining its wings, I wanted to challenge myself to make a dietary change going into the new year. (I’d like you to know that I’m face-deep in a giant chocolate chip scone as I’m typing this.) That said, I plan to eventually go completely dairy-free. It’s going to be tough, but I’m excited to make it happen, albeit a gradual process. I created this blog to document my journey into a healthier lifestyle, as well as to share with you my love of food. Take a look at my poorly-made and dimensionally-ignorant banner up there for some things you can expect to see on Foodsmith.

I’ve come across countless delectable-looking recipes and ideas on Pinterest that I want to try out this year, and here is where you’re sure to see how they turn out. The good, the bad, and the burnt. I’m excited.

I don’t have anything more to share with you at the moment, as it’s 11:02 PM and I’ve got to be at work in 7 hours. But to hold you over until the next post, please enjoy this photo of a vegetable roulade a friend of mine made that I had to Instagram before eating, because it looked cool and colorful:

IMG_0746

Look how fucking delicious that looks. And it was.

Until next time.