Chocolate Chip Banana Nut Bread

The first thing that always comes to mind when I see banana’s turn ripe is banana bread of course! I experimented with almond flour because my Dad gave me a gallon size zip lock of it and I didn’t know what to do with it. Almond flour is gluten-free so it can be a little tricky when using it in recipes because it does not react the way regular flour does. It tends to bake in a more dense form and doesn’t rise much. It is great in banana bread because you can’t tell the difference and banana bread is usually a bit dense and moist.

Chocolate Chip Banana Nut Bread

Chocolate Chip Banana Nut Bread


3 large ripe bananas; mashed

2 eggs

2 tsp. vanilla extract

3 Tbsp. maple syrup

2 cups almond flour

1 Tbsp. baking powder

2 tsp. ground cinnamon

1 Tbsp. baking powder

¼ cup walnuts; chopped

½ cup chocolate chips

For the glaze:

1 Tbsp. melted butter

1 Tbsp. almond milk

3-6 Tbsp. Powdered sugar


  1. Preheat oven to 350 degrees F. Lightly spray a loaf pan and set aside.
  2. Combine mashed bananas, eggs, vanilla extract and syrup. Mix together until combined. Then mix in almond flour, baking powder, cinnamon, baking powder, walnuts and chocolate chips. Mix until all ingredients are combined.
  3. Pour banana bread mixture into loaf pan, use a spatula to scrape all of the batter from the bowl. Bake for 30-35 minutes until toothpick comes out clean from the center.
  4. For the glaze, melt butter in a microwavable mug. Whisk in almond milk and powdered sugar. The glaze will thicken depending on how much powdered sugar you add. If it gets too thick, add more almond milk. The glaze will thicken and thin quickly. Once banana bread is cooled, drizzle glaze on top. Let is set for about 15 minutes, slice bread then enjoy!

This recipe is simple and easy! This makes for a great breakfast, dessert or snack– you can also bake these into cupcakes! They make the perfect grab-n-go.

Fresh Fruit Salsa

April 2017 – Theme

Easy Ways to Reduce Food Waste

In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

As part of this month’s theme, I decided to whip up this quick sweet treat! I always buy too much fruit at the grocery store and I always almost end up throwing some away or it starts to rot by the time I get to it. I had a carton of strawberries left over from Easter so I was thinking of making a jam out of it,  but I also found and apple and a couple kiwis that were extra ripe. I knew they weren’t going to last too much longer so a fruit salsa seemed like an even better plan. The best thing about this recipe is you can add any fruit that you have laying around in your fridge! All kinds of fruit can be added to this recipe! Since I was using fruit that was already ripe, I didn’t need to sweeten it too much because it was already naturally sweet.

I try my best to prevent food waste but sometimes it just happens, just like it does for many people. That’s why I try to never go to the grocery store hungry because I always get more than I need! Or sometimes my vegetables and fruits get forgotten in my refrigerator drawers. Check out the Recipe Redux link below to find other recipes on how to reduce food waste.


Fresh Fruit Salsa

Fresh Fruit Salsa


12 strawberries; diced

3 kiwis; peeled and diced

1 apple; peeled and diced

1 Tbsp. honey

2 tsp. low-sugar fruit preserves ( I used strawberry)

Cinnamon-sugar Pita Chips


  1. Dice all fruit and place in a large bowl. Add honey and fruit preserve and mix until all fruit is evenly coated.
  2. Place in refrigerator and let sit for about 20 minutes.
  3. Serve with cinnamon-sugar pita chips for dipping and enjoy this sweet treat!

I think cinnamon-sugar pita chips make a great addition to this salsa! Banana chips or cinnamon graham crackers would work as well too! This light dessert is perfect for saving all of your over ripened fruit that you don’t want to throw away. It makes for a healthy sweet treat that is fun to eat. 🙂


Bunny Spinach Dip

I love spinach so of course I love spinach dip! What I love even more is this cute Bunny I made out of it. This app is perfect for Easter and everyone will be sure to enjoy it. You can use your favorite vegetables and crackers to dip—the possibilities are endless!

I doubled this recipe because I made it for my work’s potluck so you can still make this by making one batch: just use 1 cup of mayo, 1 cup of sour cream, 1 bag of spinach and 1 packet of Knorr® mix. You can assemble it the same—just don’t take as much bread out of the bread bowl. Easy peasy! 🙂

Bunny Spinach Dip

Bunny Spinach Dip

This dip is almost too cute to eat!


3 bags of spinach

2 tsp. olive oil

Garlic powder, salt and pepper for extra seasoning

2 cups of mayonnaise

2 cups light sour cream

2 packs of Knorr® vegetable dip mix

1 bread bowl

1 baguette

1 cucumber; sliced

Celery sticks

1 bag of carrot sticks

Pita Chips; optional for dipping


  1. Bring a medium/large pan to medium heat and add olive oil and spinach. Sautee for about 5 minutes until spinach is cooked.
  2. Drain all the excess water out of spinach in a colander and let cool for about 10 minutes.
  3. Chop cooled spinach and place in a medium bowl. Add mayonnaise, sour cream and Knorr® dip mix. Stir until combined.
  4. For the Bunny’s belly: cut the center of your bread bowl in the shape of an oval or circle (I used an olive loaf because that’s all Nob Hill had at the time). Make sure to SAVE the top you cut because you need this for the Bunny’s face! Take out extra bread and to make a bowl out of it. Place spinach dip in bread bowl and place in the refrigerator.
  5. For the Bunny’s ears: cut the ends off of the baguette; about 4 inches long. Slice the remaining baguette to dip! For the Bunny’s face: use the round piece from the bread bowl and use sliced carrot sticks for the eyes and nose and a piece of sliced celery for the mouth. For the whiskers, slice a stick of celery diagonally and cut in half.
  6. Assemble Bunny on a cookie sheet lined with foil—place the belly, face and ears. Place cucumber slices on the bottom (for the grass), then place slices of baguettes, more cucumbers and carrots. Enjoy this cute app!


Simple Smoked Salmon Flatbread

I love smoked salmon on anything, especially bagels and cream cheese for breakfast or lunch! I had a ton of pita bread left over from the Toufayan Bakeries recipe contest (see my recipe here)! I hosted a brunch a few weeks ago and made these quick and delicious flatbreads! The best part about this is the simplicity of this beautiful brunch item.  It takes less than 10 minutes to put together and everyone will love them–you can also make these on plain cooked pizza dough or even sliced bagels or mini bagels. Smoked salmon and cream cheese really goes great with everything and anything. A sprinkle of fresh dill makes this extra delicious!

Simple Smoked Salmon Flatbread

Simple Smoked Salmon Flatbread


3 Pita Bread rounds (I used Toufayan’s Pita Bread)

3 Tbsp. cream cheese with chives (you can also use plain)

4-6 ounces of sliced Smoked Salmon

Fresh dill for garnish


  1. Preheat oven to 350 degrees F. Place pita bread rounds on a baking sheet and bake for 10 minutes until toasted.
  2. Spread about 1 tablespoon of cream cheese onto each pita round. Place sliced smoked salmon on top and garnish with fresh dill.
  3. Cut each round in half and enjoy!


Thin Mint Cookie Muddy Buddies

Raise your hand if you are obsessed with Girl Scout cookies and eat way too many after you buy them.. that would be me! I am especially a huge fan of the Thin Mints and I like put them in the freezer or fridge to keep them cold.  It’s always so hard to say no to those sweet girls who are standing outside of the grocery store selling the cookies. Plus, you can only buy them during a certain time of year so I don’t really feel bad after-all for eating them! I had two boxes of thin mints laying around my kitchen and I didn’t want these cookies going to waste, duh. Muddy Buddies have been a long-time favorite treat of mine. There are so many different ways to flavor them but nothing beats the original. This combination is a great way to use up your leftover cookies.

Muddy Buddies + Thin Mints = a perfect combination

Thin Mint Muddy Buddies–St. Patty’s Day Edition

Thin Mint Muddy Buddies–St. Patty’s Day Edition

If you looooove Thin Mint cookies, you will love this twisted treat! *BEWARE--these are addicting!


Chocolate Thin Mint Flavor:

4 cups Rice Chex cereal

1 cup semi-sweet or milk chocolate chips

12 Thin Mint cookies, finely crushed

1/4 cup powdered sugar

Green Pieces:

4 cups Rice Chex cereal

1 cup white chocolate chips (or melts)

Green food dye to get them green, optional (use gel only)

3/4 cup powdered sugar

Extra Thin Mints; roughly chopped


  1. For the Chocolate Thin Mint Cereal pieces: Place cereal in a large gallon size bag and set aside. In a small microwave proof bowl, melt chocolate and stir until smooth.
  2. Pour the melted chocolate over cereal in bag and gently stir with a spatula until coated, you can also shake the bag but I usually like to wait until my powdered sugar is added.
  3. Add finely crushed cookies and powdered sugar and shake.
  4. Pour covered cereal onto a cookie sheet and let cool.
  5. For the Green Cereal Pieces: Repeat steps 1-6. This time using white chocolate and add green coloring, about 5 drops of gel but use to your desire.
  6. Once both flavors are done, mix the two together and add sprinkle more Thin Mints on top for decoration!

You may also add mint extract for more of a minty flavor!

Be sure to let your Muddy Buddy Mix cool so the chocolate and coatings set. This will make it more crunchy!