Banana Peanut Butter Walnut Bread

I had a few over-ripe bananas here today, so I decided to put together a recipe that will hopefully turn out well---it is still in the oven:) It has very little sugar in it and the ripe bananas are very sweet, so I am hoping that covers for the lack of sugar.

Ingredients:

3 tbsp granulated sugar
2  large eggs
1/4 cup of oil (I used 1/2 olive and 1/2 sesame oils to make a 1/4 cup)
3/4 cup all natural peanut butter (smooth or crunchy is fine)
3 medium, very ripe bananas, mashed
1 cup low fat, plain yogurt 
1 cup whole wheat flour
3/4 cup all purpose flour
2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
3/4 cup of walnuts, chopped (optional)
1/2 cup dried cranberries (optional) 

Directions:

1. Preheat oven to 350F. Lightly grease a 9x5 in loaf pan (I used a glass one---makes a difference for cooking time). 
2. In medium bowl, combine sugar, eggs, yogurt and oil. With electric mixer, beat until well blended. Beat in peanut butter and mashed bananas until smooth. 
3. In a separate bowl, add all dry ingredients and stir with a fork until combined. 
4. Using a wooden spoon, add dry ingredients to wet ingredients and stir until just combined. 
5. Scrape into greased loaf ban and bake for about 45 minutes. If it starts to over-brown, tent with foil. Loaf is ready when a tooth pick inserted in centre comes out clean. 
6. Allow to cool and then slide out using a large spatula and place on a plate to cool completely. 

Slow Cooker Lemon-Honey Lamb Shoulder

This is a delicious & easy recipe for a lamb shoulder. The slow cooker is the secret to its success. Serve with roasted sweet potatoes and green beans. Fabulous!

• Ingredients:
• 3 cloves garlic, thinly sliced
• 1 tbsp (15 mL) chopped fresh rosemary
• 1 tsp (5 mL) grated lemon zest
• 1/2 tsp (2 mL) each salt and pepper
• 1.24 kg boneless lamb shoulder roasts
• 3 tbsp (45 mL) lemon juice
• 1 tbsp (15 mL) liquid honey
• 6 shallots, quartered
• 2 tsp (10 mL) cornstarch
• Directions:
• 
  1) Combine garlic, rosemary, lemon zest, salt and pepper; rub all over lamb. Place
  in slow cooker. Whisk lemon juice with honey; pour over lamb. Add shallots. Cover and cook on low until lamb is tender, 7 to 8 hours.
  
  2) Remove lamb to cutting board; tent with foil and let stand for 10 minutes before slicing. Skim fat from cooking liquid.
  
  3) If you want to make a gravy, just whisk cornstarch with 2 tsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with lamb.

Recovery Smoothie

A great smoothie to pack in a thermos for after your workout.

• 2 Tbsp walnuts
• 2 squares Lindt 85% cocoa dark chocolate
• 1 Tbsp all natural peanut butter
• 1 Tbsp pitted and chopped dates
• 1 tbsp or serving of good quality protein powder
• 1 cup skim milk
• ¼ cup honey or maple syrup (optional)
  *the optional here is recommended if your workout has exceeded 90 minutes
• About 1 cup (250 mL) ice cubes

Serves 1.  Makes 2 cups [500 mL]

Combine all ingredients in a blender and blend on high speed until smooth. Store in a thermos to keep cold while traveling.