This weekend has been full of good summer food. I seriously love this time of year. And not just for the culinary delights, everyone seems content to hang out a little longer, soak up the sun, and generally chill out a bit longer. After months of being homebound and having mild cases of seasonal affective disorder, Minnesotans love summer time. Is it like this in other states too?
I had a coupon for Border’s Books and used some birthday money to treat myself to Clean Food by Terry Walters. LOVE this cook book. I’ve got about ten recipes marked to try. Yesterday afternoon I threw together the Cucumber, Mango, and Chickpea Salad. I was too cheap to buy dried apricots and currants so I used some blueberry Craisins that I had in my cupboard. The start ingredient of the salad was fresh mint that I GREW in my pot garden!
I served it over some baby lettuce that I GREW for Saturday lunch. I finished off my box of Barbara’s Shredded Oats for my dose of carbs and sipped on Emily’s Iced Tea and Lemonade creation. Simple, summery, satisfying lunch.
Banana Corn Cakes
I think Art has been enjoying my breakfast challenge the most. We used to have simple cereal when he would spend the night. I’ve the challenge as an excuse to make something “fancier” for our little sleep over breakfasts.
Today’s pancakes were really good! I mashed together 3/4 a medium ripe banana, 1 egg, 2 TBs almond Milk, 1/2 TBs canola oil and 1 TBs honey. I then stirred in 1/4 cup all-purpose flour, 1/3 cup corn meal, and 1 tsp baking soda. After cooking on a warm griddle, we were left with four big pancakes and two smaller ones.
Fresh blueberries and maple syrup made the perfect toppings. The banana, honey and cornmeal played together to make a unique flavor and really nice texture. I would definitely recommend trying this recipe.
There are still two more full days of weekend left! YEHAW! Enjoy it friends,