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double chocolate banana dessert bread

by Jackie Newgent  |  March 21, 2018  |  2 Comments
It’s perfect timing for me to share this oh-so-yummy family-friendly recipe! (That’s partly because “Family Springtime Celebrations” is the theme of this month’s Recipe Redux.) And no, I didn’t sneak kale or anything weird in here! This is just what you think it is … a chocolate lover’s quick bread that has plenty of banana goodness and mouthwatering moistness. Enjoy it as a snack or, as the name implies, dessert. A healthy-ish dessert, that is! You can even grill up a thick slice of the chocolatey bread and top it while warm with a scoop of plant-based ice cream or mashed raspberries—or both! Perhaps I’m a bit odd, but my favorite way to eat this is semi-frozen and thinly sliced....
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spicy dark chocolate “gelato” {recipe redux}

by Jackie Newgent  |  February 22, 2015  |  11 Comments
What’s your favorite chocolate pairing? Maybe chocolate and strawberries? Or perhaps chocolate and peanut butter? There are so many pairings I adore, it’s difficult to choose. Chocolate and mint is definitely one of them. I’m a lover of chocolate with spice and “crave” chocolate with salt, too. This month’s Recipe Redux theme was to highlight a chocolate match. Since I couldn’t decide on just one, I picked three: bananas, jalapeño, and sea salt! Yes, it’s a bit unique. But trust me when I say the combination in this inspired “gelato” truly tastes exotic. The banana is the base of this ice cream-like treat instead of rich milk or cream—making it extra calorie-friendly, yet still super creamy and comforting. You’ll grill...
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dark chocolate dessert hummus

by Jackie Newgent  |  January 18, 2015  |  0 Comments
Nutella has been gaining in popularity. Unfortunately, its first ingredient is sugar. It contains artificial flavor, too. Yuck! There are several knockoffs of it now available—some made with “real” ingredients and healthier fats. My favorite is Nocciolata; but it’s rather rich to be eaten regularly. So I decided there needs to be another option—and I didn’t want to wait around for a food company to manufacture it. Here’s my result. I based it on hummus! Hummus is traditionally made with chickpeas, tahini (sesame seed paste), lemon juice, garlic, and salt. So I took that concept and kept the chickpeas and a little salt, but used nut butter instead of tahini and balsamic vinegar as the acid of choice. Don’t worry,...
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chocolate zucchini bread with pistachios

by Jackie Newgent  |  July 13, 2014  |  0 Comments
I don’t do much baking in the summertime. But there’s always one thing that finds its way into my oven in July; that’s zucchini bread. This season I changed up tradition to create a chocolaty concoction. The result: it’s a keeper! Calories saved: 70 Why it’s better for you? Whole grains and cocoa! Disclosure Note: I’m on the Pistachio Health consumer advisory board. I’m not paid for this posting. All recipe choices and opinions are my own.
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