Healthy Zucchini Banana Chocolate Chip Bread

Here is the perfect antidote to cure any rainy day blues: Zucchini Banana Chocolate Chip Bread from Healthfulleverafter.  It's healthy, fun and easy to make, and your kids will love helping you in the kitchen. It's also a great way to use up ripe bananas.  It definitely cures our cabin fever!

Ingredients:
2 ripe bananas- mashed
1 cup shredded zucchini (about ½ a medium size zucchini)
½ cup plain 0% Greek Yogurt
½ cup applesauce
1 ½ cup whole wheat flour
1 egg
½ cup white sugar
1 tsp vanilla
1 tsp baking soda
½ cup chocolate chips

Directions:
Preheat the oven to 350 degrees and spray a loaf pan with baking spray.  Using the grating feature on your cuisinart, shred half of a zucchini. Combine it with all of the other  ingredients EXCEPT the chocolate chips in a large bowl.  Mix until smooth. Fold in the chocolate chips.  Pour the batter into a loaf pan and bake for 32-40 minutes or until the center is cooked all the way through. Cool and serve warm or at room temperature.

PC: Joannaeatswellwithothers

Perfect Fall Salad

My Mother-in-Law introduced me to the most incredible salad that is as addictive as it is delicious. It's definitely my new Fall staple. 

Kale Brussel Sprout Salad with Cranberries, Pistachios, and Pecorino:

Ingredients:
Servings: 6-8 side salads

6 cups fresh brussel sprouts, thinly sliced (I buy them prepackaged)

2 cups baby arugula

2 cups chopped kale

1 head belgian endive, sliced

heaping 1/2 cup dried cranberries 

heaping 1/2 cup toasted unsalted pistachios, roughly chopped

2 oz Pecorino Romano Cheese, shaved or shredded 

Dressing: (this has been doubled, so be sure to only use around 3/4 of it)

8 tbsp fresh lemon juice

2 tsp lemon zest

8 tbsp olive oil

2 tsp dijon mustard

2 shallots, finely chopped

1-1 1/2 tsp salt and freshly ground pepper to taste

Put all of the salad ingredients into a bowl. In a separate bowl, whisk together the dressing ingredients and add about 3/4* of it to the salad. 

*The salad dressing has been doubled because the original amount isn't enough for the salad, but double is too much, so go somewhere in between. 

PC: Sugarandgrace.com

Cauliflower "Steak"

After numerous unsuccessful attempts sneaking vegetables into my kids' meals (think cauliflower mac n' cheese, berry and kale smoothies, buttered noodles with broccoli pesto, you name it), I finally found the golden ticket: Steak Seasoning. This overlooked pantry staple transforms a boring vegetable like cauliflower into a juicy and tender (dare I say 'meaty') steakhouse-worthy side or main. It's so good that my picky kids were popping it into their mouths like popcorn. It was one of the most enjoyable food moments of my life.

Recipe:
Serves 2-3
1 medium head of cauliflower, cut into florets about 1 1/2" diameter
2-3 tbsp olive oil
2 tsp steak seasoning
1 shallot, thinly sliced

P.S. They make great leftovers as a topping to butternut squash soup.

Directions:
Preheat the oven to 425 degrees.  Break up the cauliflower into florets. Try not to make them too small since they shrink while roasting. Place the cauliflower and sliced shallots in a single layer on a cooking sheet.  Drizzle with olive oil and steak seasoning and toss well. I don't measure out the EVOO or seasoning. I just give it a good drizzle and shake and call it a day.  Bake for 25-35 minutes until tender, turning once with a metal spatula.