Category: let’s party

Banana Black Pepper Muffins

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This experiment was inspired by aromas. I really love the smell of black pepper. I find it so complex and full of twists and turns. Bananas too have an intestong aroma that evolves wih the ripeness of the fruit. The best bananas for breads and muffins are the ones that almost squish out of the dark peel; a banana rarely eaten in the same way that a bright yellow banana is eaten. The result of my current curiosity sounds like something from a spell book. Grab the squishy brown bananas, and black pepper and take these charming muffins to a Halloween party. If you want to creep people out a little, up the amount of black pepper by a smidge.

Yields 12 standard size muffins. You’ll need a muffin tin and muffin cups if desired.

Banana Black Pepper Muffins

  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1 1/4 tsp ground black pepper
  • 3/4 c cane sugar
  • 2 T brown sugar
  • 3 ripe bananas, mashed
  • 1/3 cup oil
  • 1 egg, beaten
  • 1 tsp vanilla
  • kosher salt and more cane sugar

Preheat oven to 350 degrees. If not using muffins cups, spray muffin tin with cooking spray. Measure dry ingredients (flour-black pepper) into a medium bowl, and whisk to combine. In another bowl, combine sugars through vanilla and whisk together. Add banana mixture to the flour mixture and gently fold until combined. Scoop batter into muffin cups. Sprinkle a little kosher salt and cane sugar ontop of muffins, then bake. Check muffins after 20 minutes. When you can really smell the muffins and a toothpick inserted in the center of a muffin comes out clean, remove them from the oven and allow to cool.

magnesium is high in pumpkin seeds

Magnesium and Roasted Pepitas

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We NEED it but most of us don’t get enough of it. Why is it that most things we NEED, we don’t get enough of; water, sleep, patience, fun, magnesium? It’s likely most people don’t get enough magnesium because it’s found in minimally processed, whole foods, AND stress, caffeine and alcohol can cause excessive loss of magnesium. Women entering menopause can also experience a drop in magnesium as their levels of estrogen drop.

Why is magnesium so important? If you’re like most people you enjoy a good night sleep and a nice dump regularly. Magnesium is like the comfort zone mineral. Helping with some 300 bio-chemical reactions in the body, it helps regulate blood flow, blood sugar, nerve and muscle function, sleep, mood, and bowel. movements. It helps in balancing the states we associate with being comfortable. Without adequate amounts of magnesium, you could be experiencing cramps, headaches, depression, fatigue, brittle bones, reduced heart health, increased risk of stroke and diabetes.

Popping a magnesium supplement probably won’t stop a heart attack in its tracks but incorporating magnesium rich foods regularly, could prevent the worsening or the beginning of some major health disfunctions. While supplements may be necessary, that is something to discuss with a doctor. Too much magnesium from a supplement could be dangerous. Too much magnesium from food is impossible because excess will be passed through urine. My opinion is to always get as much nutrition from food as you can. By eating foods rich in magnesium, you will also be getting other important nutrients along with fiber, fat, protein, and enzymes that also play a crucial role in over all health. You can’t spot clean your health… wink.

roasted pumpkin seeds. Salty, spicy, and sweet.
They look like they’re covered in dirt, but they’re not. That’s the unique spice blend.

Here are some easy, popular food sources of magnesium. In a particular order, from highest amount to lowest, per oz.

Pumpkin seeds/pepitas, chia seeds, almonds, spinach, cashews, peanuts, black beans, edamame, brown rice, plain yogurt

Roasted Pepitas (shelled pumpkin seeds)

Pumpkin seeds have 156 mg magnesium per ounce. The recommended daily for adult men and woman is 300-400mg/day. These guys are great for just snacking but also good as a salad crunchie, soup crunchie, mixed in a grain bowl, or on top of hummus. Start eating these and you’ll be sleeping and pooping like a baby in no time.

Preheat the oven to 350 degrees

  • 10 oz pepitas, unroasted and unsalted
  • 1 1/2 T pink Himalayan fine salt
  • 3/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cayenne pepper
  • 1 tsp paprika
  • 1-2 tsp agave syrup
  • 1-2 T olive oil

Combine all of the ingredients in a medium bowl. Toss well to distribute oil, agave, and spices. On a foil lined baking sheet, spread out the prepared seeds. Place in the heated oven for 12-15 minutes, start watching after 10 minutes. Remove from oven and let cool, laying out on the tray. Once fully cooled, seeds can be stored in a jar or container.

Hot Chocolate Ice Cream

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Chocolate ice cream with a little kick. That’s hot. Nothing says LOVE like a little spicy chocolate ice cream on Valentine’s Day.

You will need an ice cream maker and you’ll need to plan a day or two ahead. In advance, freeze ice cream maker container. Ice cream base needs to chill over night or 6-8 hours. For a more solid ice cream, you will want sufficient time to freeze ice cream after it is done in the machine.

  • 3/4 cup semi sweet chocolate chips or chunks
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups 2% milk
  • 1/3 cup cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp + 1/8 tsp ground cayenne
  • 1/4 tsp kosher salt
  • 3/4 cup cane sugar
  • 4 egg yolks

Start by melting the 3/4 cup of semi sweet chocolate, and set aside. In a small sauce pan, combine cream, milk, sugar, cocoa powder, cinnamon, cayenne, salt and whisk to combine. Put sauce pan over medium low heat. Heat mixture, whisking often. While milk warms, separate eggs, leaving yolks in a medium bowl. When mixture begins to steam and bubbles start to form, pour about 1/2 cup of milk mixture into yolks while whisking. This is “tempering” the egg yolks. Add about 1/3 of the milk, whisking. Return milk and yolk mixture to the pot of remaining milk, and return to stove. Continue heating milk, whisking, over medium low heat until it reaches 170 degrees, or starts to bubble slightly. Add melted to chocolate and whisk to mix. Remove mixture from heat and allow to cool, stirring occasionally to prevent a skin from forming on top of milk. Once milk has cooled, place in a container with a lid and place in refrigerator, to cool completely. Once milk has cooled completely, following ice cream machine directions, pour into ice cream maker. Eat as soft serve right away, or return to the freezer to become harder before serving.

Loaded Vegetarian Taco Dip

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This is probably Taylor’s boyfriend’s favorite snack. Super Bowl anyone? I use the word “dip” reluctantly because it is fully loaded and requires more of a “shovel” than a “dip” of the chip. Buy strong chips to serve with. Don’t be put off by the, seemingly, long list of ingredients or instructions. This recipe comes together easily and is worth the effort.

May take 45 min-1 hour. Gluten Free and Vegetarian (substitutions can be made to make vegan). You will need a serving dish with sides a few inches deep. 

Perfect Super Bowl snack. I bet Taylor Swift would LOVE.
  • 1 package of tempeh
  • 1 T coconut aminos
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 2 1/2 cups water
  • 3 15 oz cans black beans, drained and rinsed
  • 1 packet low-sodium taco seasoning
  • 1/2 c chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 c tomatillo salsa
  • 2 T canned, chopped green chilies (optional)
  • 2/3 cup grated, sharp cheddar cheese
  • 1 roma tomato diced
  • 1 cup shredded red cabbage
  • 1/4 cup chopped cilantro
  • 1 avacado
  • 2 T light sour cream
  • salt and pepper
  • Tortilla chips

Start by boiling the tempeh to temper it’s bitter flavor. In a small sauce pan combine 2 1/2 cups water, 1/2 tsp salt, 2 tsp brown sugar, 1 T coconut aminos, stir and put over med high heat. While you wait for water to boil, open tempeh package, and slice tempeh into 4 pieces. When water boils, add tempeh to the pan and cover loosely, reducing heat to a simmer. Allow tempeh to simmer for 7 min, then drain and set aside to continue draining and cooling. While tempeh boils and cools, prep the ingredients that will be used as toppers (cilantro, cabbage, tomato). In a small bowl, mash flesh of the avacado, then stir in the 2 T sour cream. Season with a little salt, stir and set aside.

In a large skillet, heat 1 T oil and add the onion and garlic. Warm until fragrant but don’t burn. Crumble the tempeh into the skillet, add taco seasoning and another 1 T oil. Stir to combine, then add 1/2 of the drained beans. Stir with a large spoon mashing most of the beans with the back of the spoons. Add the rest of the beans, chilies, and the salsa, stir to combine. With the heat on low, cover, and let the mixture heat through for a few minutes. Taste mixture adding salt and pepper to taste. Add hot sauce if you’d like, as well.

Transfer bean mixture to your serving dish and top with shredded cheese. Cover the dish, allowing cheese to melt. When cheese has melted, lightly spread avacado and sour cream mixture over cheese. Next, sprinkle with red cabbage, tomato and cilantro. Serve with at room temperature with chips. Touchdown.