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Pineapple Coconut Banana Bread

Pineapple Coconut Banana Bread

This colorful SilverStone® pan has inspired me to make more bread. When I noticed a couple of bananas in the fruit bowl were definitely too soft to eat as a snack, I thought a variation on banana bread featuring tropical flavors would be a good idea.

I wish you could have seen the photo shoot for this bread! The CompostMaster is heading to Guatemala to visit some Mayan ruins, so naturally he needed new camera equipment. My camera (circa 2004) stopped working a few months ago, but I finally got it repaired. This was the first time I tried using the camera since it was “fixed.” Unfortunately, none of the pictures from either camera wowed us. Maybe it’s a photographer problem and not a camera problem.

If you make this bread, don’t toast your coconut and leave it in the pan on the stove. It would be better to mix it in with the dry ingredients per the recipe than try to incorporate it after the bread has been in the oven for 10 minutes!

Also, if you send your significant other to the store for crushed pineapple and he or she comes home with chunks, you can try to buzz up the chunks in the food processor, but it won’t work very well.

Disclaimer: I received free bakeware from SilverStone®. All opinions are my own.

Pineapple Coconut Banana Bread

Adapted from Diabetic Living

2 cups white whole wheat flour
1/4 cup flaked coconut, toasted
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon kosher salt
2 medium ripe bananas
6 ounces plain Greek yogurt
2 eggs or 1/2 cup egg substitute
1/3 cup packed brown sugar
1/4 cup canned crushed pineapple (in juice), drained
1/4 cup butter, melted and cooled slightly
1 teaspoon vanilla

Preheat oven to 350°F. Coat bottom and sides of 9-x5-inch loaf pan with cooking spray.

In a large bowl, whisk together flour, coconut, baking soda, ginger and salt.

In a medium bowl, mash bananas (you should have about 2/3 cup). Add yogurt, eggs, brown sugar, pineapple, butter and vanilla. Mix well.

Add banana mixture all at once to flour mixture and stir until well combined. Spoon into prepared pan.

Bake 40 minutes and then check bread to see if it’s getting too brown. If it is, cover loosely with foil. Continue baking another 10-15 minutes or until a wooden toothpick inserted in the center of the bread comes out clean.

Cool in pan on wire rack for 10-15 minutes. Remove from pan and cool completely on wire rack. Wrap in foil and store overnight before serving.

Makes 16 servings
Per serving: 137 calories, 4 g fat (3g sat), 34mg cholesterol, 134mg sodium, 21g carb, 2g fiber, 7g sugar, 4g protein

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Broiled Salmon with Onion Marmalade over Greens

Broiled Salmon with Onion Marmalade over Greens

The CompostMaster and I discovered this recipe when we started Dr. Mark Hyman’s 10-Day Detox. It’s a great, quick, healthy meal for busy days and it’s both Paleo and gluten-free.

This dish is very flexible. If you’d rather grill the salmon than broil it, feel free. If you want to cook your onions on the stove rather than in the oven, knock yourself out. If you prefer spinach to peppery arugula, use it. If you have a red onion in the pantry, go crazy.

Since this recipe serves 4 and there are only 2 of us, I usually pull two pieces of salmon out before they are completely done (after 5 minutes or so). That way, when I reheat the salmon for lunch the next day, it won’t be dry and overcooked.

Broiled Salmon with Onion Marmalade over Greens

Adapted from The Blood Sugar Solution 10-Day Detox Diet by Mark Hyman, MD

1 medium onion, cut in half then thinly sliced
2 tablespoons extra virgin olive oil, plus more for brushing the salmon
1 tablespoon apple cider vinegar
kosher salt
freshly ground black pepper
1 pound salmon fillet, cut into 4 pieces
5 ounces fresh greens (I like a 50/50 mix of baby arugula and spinach)
juice of 1/2 lemon

Preheat oven to 375°. In a medium bowl, combine the onions, 2 tablespoons olive oil, vinegar, salt and pepper. Spoon the mixture onto a large piece of foil and seal tightly. Place the foil packet on a baking sheet and bake for about 10 minutes or until onions are soft.

Preheat broiler. Place salmon fillets on a broiler pan skin side down, brush with olive oil and season with salt and pepper. Broil 5-6 inches from heat for 8-9 minutes or until fish flakes easily with a fork. (Be careful not to overcook the fish. The rule of thumb is 10-12 minutes for each inch of thickness.)

Arrange greens on 4 serving bowls or plates (I like to use flat pasta bowls). Top with a piece of salmon and drizzle with lemon juice. Add onions and serve.

Makes 4 servings
Per serving: 181 calories, 10g fat (1g sat), 45mg cholesterol, 356mg sodium, 7g carb, 1g fiber, 2g sugar, 17g protein

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Oven-Fried Chicken with Egg White Chips

ips Egg White Chips

Before Thanksgiving I received samples of new chips to try. The chips, called ips, are made from egg whites instead of potatoes so the theory is that they have more protein and less carbs than normal chips. Since I hosted the Thanksgiving meal, my plan was to have all of our guests sample the chips and give their opinions.

Well, you know how it goes with a holiday meal – there was just way too much food. We never got around to trying the chips. To make matters worse, I put the box on the lowest shelf of my bookcase and forgot about it while the December holiday madness swirled around me.

As we were packing to head to my brother’s house for Christmas, I noticed the chips and threw them into the car with everything else. We put them aside when we arrived and forgot about them until we were packing to leave. Sigh. I decided to leave a few bags with my sister-in-law and take the rest home.

As we pulled out of the driveway, my sister-in-law yelled “Claire loves the cheddar ones! Cheese and eggs are her two favorite foods.” Claire, our 3-year-old niece, stood munching away, ips bag in hand, as we drove off.

The next day, I received a text from my sister-in-law:

Loved the cinnamon egg white chips. They were awesome! Where can I buy them?

And later:

Great filling snack. They kept me away from a table full of sweets when I worked the midnight shift. I wasn’t even tempted!

Wow! This was high praise indeed. The CompostMaster and I, naturally, broke open a bag of the ips immediately. We loved them as much as my sister-in-law and niece did.

We ate the chips as snacks, alongside sandwiches for lunch and we made this delicious Oven-Fried Potato Chip Chicken from Cinnamon Spice and Everything Nice. I simply substituted crushed Sea Salt & Black Pepper ips for the kettle-style potato chips in the recipe.
Oven-Fried Chicken with Egg White Chips
ips are naturally gluten-free and do not contain GMOs, trans fat, preservatives or artificial colors or flavors. So, now the true test: how do they stack up nutritionally? Let’s take a look.

Cheddar-style Chips

1 ounce serving Calories Carbs Fat Protein
ips Aged White Cheddar 130 16g 4.5g 6g
Ruffles Cheddar & Sour Cream 160 15g 10g 2g
Special K Cracker Chips Cheddar 110 22g 3g 2g

Barbecue-style Chips

1 ounce serving Calories Carbs Fat Protein
ips Barbeque 130 17g 3.5g 6g
Lay’s Barbecue Potato Chips 160 15g 10g 2g
Baked Lay’s Barbecue Potato Chips 140 24g 4g 2g

Cinnamon-style Chips

1 ounce serving Calories Carbs Fat Protein
ips Cinnamon 130 18g 3.5g 6g
Stacy’s Cinnamon Sugar Pita Chips 140 20g 5g 3g
Glutino Cinnamon & Sugar Bagel Chips 110 18g 4.5g <1g

Sea Salt-style Chips

1 ounce serving Calories Carbs Fat Protein
ips Sea Salt & Black Pepper 130 17g 3.5g 6g
Miss Vickie’s Simply Sea Salt Potato Chips 160 16g 9g 2g
Kettle Sea Salt Potato Chips 150 16g 9g 2g

If you’d like to try ips for yourself, check out their store locator. On the East Coast, Vitamin Shoppe seems to be the place to find them. You can also order the chips from amazon.com.

Disclaimer: I received free review samples of ips chips. All opinions are my own.

Photo credit: Top photo courtesy of ips All Natural.

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