¾ cup ripe bananas (2-3, depending on their size)
1 cup all-natural peanut butter
½ cup brown sugar
1 Tablespoon vanilla extract
½ cup whole wheat flour
½ cup instant oats
1 teaspoon baking soda
½ teaspoon salt
⅓ cup mini chocolate chips
Preheat oven to 350 degrees F. Line a cookie tray with parchment paper and set aside.
In a medium mixing bowl, mash bananas with a fork. Add peanut butter, brown sugar, egg, and vanilla. Using an electric mixer, beat until smooth.
In a separate small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add to the peanut butter mixture, beating until well-combined. Stir in the chocolate chips.
Using a tablespoon measure or cookie scoop, form them into rounded balls and place them on the prepared cookie sheet. Bake for 9 minutes or until lightly browned. Makes about 2 dozen cookies. Store in an airtight container for up to a week, or in the freezer for up to a month. Either way, heat before consuming (approximately 8 seconds in the microwave if fresh; 15 seconds if frozen), as they are best warmed!
1½ ounces tequila
1-ounce lime juice, freshly squeezed
1-ounce grapefruit juice, freshly squeezed is best, but not a must
½ Tablespoon grenadine
Optional garnishes: fresh or frozen cherries, lime slices, grapefruit slices
Fill a shaker halfway with ice cubes. Add all ingredients and shake well. Pour into a martini glass and garnish to your liking. Makes 1 serving. Cheers🍸!
3 medium-sized russet potatoes
2 Tablespoons extra-virgin olive oil
1 Tablespoon chili-lime seasoning (Trader Joe’s is awesome!)
½ Tablespoon granulated sugar (just a touch per serving, and well worth it for the overall flavor)
½ teaspoon kosher salt
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon garlic powder
Nonstick cooking spray
Preheat oven to 425 degrees F. Spray a roasting pan with nonstick spray and set aside.
Scrub potatoes and chop them into bite-size pieces. Place in medium-sized microwave-safe bowl. Add olive oil and mix well. Cover and microwave for 8-10 minutes, stirring halfway, or until potatoes are slightly soft.
While the potatoes are cooking, in a small bowl, mix all of the spices (chili-lime seasoning through garlic powder). Add the spice mix to the potatoes and mix well. Place the seasoned potatoes on the roasting pan and spread out as much as possible. Roast for 15 minutes, mixing every 5 minutes, or until crispy. Serve immediately. Makes 4 servings.
2 pounds small portobello mushrooms, washed, destemmed, and sliced into bite-size pieces
3 garlic cloves, peeled and minced
1 Tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
1 Tablespoon butter
1 Tablespoon miso paste
1 Tablespoon mirin
1 Tablespoon fresh parsley, chopped
Place a large sauté pan over medium-high heat. Add olive oil and heat for 1-2 minutes. Add mushrooms and garlic and sauté for 6-7 minutes, until mushrooms and garlic begin to slightly brown.
While mushrooms are cooking, place butter in a small bowl, cover, and microwave for about 15-20 seconds until mostly melted. Add miso paste and mirin to butter and stir well.
Place mushrooms in a serving bowl. Add miso mixture and toss well. Garnish with parsley. Makes 4 servings.
4 6-ounce salmon fillets
1 ½ Tablespoons soy sauce, low sodium
1 Tablespoon honey
½ teaspoon chili garlic sauce
1 teaspoon fresh ginger, minced (yes, this could come in a jar)
Optional: fresh parsley and lemon slices for garnish
Place salmon fillets in the baking dish. Whisk together soy sauce, honey, chili garlic sauce, and ginger in a small bowl. Pour over the salmon and marinate at room temperature for 15 minutes or in the refrigerator for 2 hours, occasionally mixing a bit to make sure all is marinating well.
When ready to cook, preheat the oven to 425 degrees F. Roast salmon for 12-15 minutes. Before removing from oven, broil on high for 1-2 minutes to get desired crispiness. Remove from oven and serve with fresh parsley and lemon for garnish. Makes 4 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.