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Banana Sushi with Strawberry Chia Jam and Almond Butter

Banana Sushi with Strawberry Chia Jam and Almond Butter

Last week the kids’ back to school packets came in the mail.  Is summer really almost over?!  As much as I love food and cooking, one thing I have come to dread with the school year is packing lunches.  I have no creativity when it comes to making fun lunches for the kids.  I know there are tons of ideas floating around on pinterest, but it’s overwhelming to look at all of that cute stuff and feel like there’s no time and/or energy to make any of it.  “Banana sushi” is one fun lunch that I can handle though.  Here’s one of our favorite spins on banana sushi and it’s totally easy and do-able even on rushed weekday mornings.

Ever since trying this raspberry chia jam from A House in the Hills, I’ve been trying all sorts of variations of chia jams.  They are gorgeous and tasty.  I used strawberry chia jam this time, but almost any fruit chia jam (or store-bought jam) will work wonderfully.  Be sure to make the jam ahead of time and then everything can be assembled quickly in the morning.  Here’s to easy and fun kids lunches!

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Banana Sushi with Strawberry Chia Jam and Almond Butter

Banana Sushi with Strawberry Chia Jam and Almond Butter

Ingredients

For the strawberry chia jam:

  • 1 cup fresh or frozen strawberries, halved
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 2 tablespoons white chia seeds

For the banana sushi:

  • 1 whole wheat or whole grain tortilla
  • 1 banana
  • 1 tablespoon almond butter (or sunbutter to make nut-free)
  • 1 tablespoon strawberry chia jam

Instructions

For the strawberry chia jam:

  1. In a small saucepan, combine the strawberries, honey, and lemon juice. Soften the strawberries on medium-low heat, mashing the berries with a wooden spoon or whisk.
  2. Stir in the chia seeds and transfer to a small jar. Refrigerate for at least 1 hour to allow the jam to set.

For the banana sushi:

  1. Spread a thin layer of almond butter on the tortilla and then spread a layer of strawberry chia-jam on top.
  2. Lay the banana across the bottom third of the tortilla and roll up tightly. Cut into one-inch pieces and serve.

Notes

strawberry chia jam adapted from A House in the Hills

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Toasted Coconut Mocha Hazelnut Raw Brownies

raw brownies-4

These toasted coconut mocha hazelnut raw brownies are vegan, gluten-free, naturally sweetened, and completely DELICIOUS.

Really, if you’ve never had a raw brownie you must give them a try.  In my chocolate milkshake post, I mentioned how cacao powder has transformed our dessert life.  These brownies are the perfect example.  Ever since discovering raw brownies over at My New Roots, I have never gone back to making brownies the white-flour-refined-sugar way.   I do not miss them at all!  I almost always have a batch of these stored away in the freezer and often serve them for dessert if we have some last minute guests for dinner.  Everyone I have served these to raves about them.  They are incredibly rich and just one small piece is very satisfying.

These brownies are naturally sweetened with Medjool dates and the cake-y consistency comes from walnuts, which are ground in the food processor or blender until they become light and fluffy.   Studded throughout these chocolatey confections are chopped hazelnuts and toasted coconut flakes.   If you want to keep them completely no-bake and raw, simply leave out the toasting coconut step and just use the dehydrated coconut as is.

There are so many possible variations for add-ins here.  Instead of coconut, hazelnuts, and espresso, you could add any combination of:

almonds

pumpkin seeds

sunflower seeds

pecans

chili powder

or cayenne (for a little kick!)

However you decide to make these though,  I promise that they will be soooo good.

raw brownies

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Toasted Coconut Mocha Hazelnut Raw Brownies

Toasted Coconut Mocha Hazelnut Raw Brownies | Gather & Dine

Ingredients

  • 3/4 cup unsweetened coconut flakes
  • 2 cups whole walnuts
  • 2 cups Medjool dates, pitted
  • 1 cup raw cacao
  • 1 teaspoon instant espresso powder
  • 1/4 tsp sea salt
  • 1/2 cup hazelnuts, chopped

Instructions

  1. Toast coconut flakes in a 350 oven for 5 minutes. Set aside and allow to cool completely.
  2. Line an 8×8 baking pan with parchment paper.
  3. In a food processor or high speed blender, blend the walnuts until they are finely ground and fluffy. (Do not over process and make nut butter!)
  4. Add cacao, espresso powder, and salt. Pulse to combine.
  5. With the food processor or blender running, at the dates one at a time through the feed tube. Process until mixture resembles cake crumbs and sticks together when pressed.
  6. Transfer mixture to a large mixing bowl. Add hazelnuts and 1/2 cup toasted coconut flakes and use a rubber spatula to combine.
  7. Transfer to prepared pan and press to distribute evenly around the pan. Top with the remaining 1/4 cup coconut flakes and lightly press to adhere. Place in the freezer for at least one hour before cutting into squares. These are best served chilled from the freezer or refrigerator.

Notes

adapted from My New Roots

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Easy Baked Tofu with Soba Noodles

Easy Baked Tofu with Soba Noodles | Gather & Dine

This Easy Baked Tofu with Soba noodles is one of our new favorite simple weekday meals.  Ryan used to be a tofu skeptic, but he has since come around after discovering how flavorful it can be.  The whole family loves this dish and the best part is that it only requires only a few ingredients and a few minutes of prep time.  After the tofu is baked, it becomes golden brown and crispy around the edges and pairs perfectly with the sesame soba noodles.  The key to achieving golden and crisp tofu is leaving enough space between each piece of tofu as it bakes.  If the pan is overcrowded, the cooking process becomes more similar to steaming and the tofu will still be flavorful, but the edges will remain soft.  This simple and delicious dish can be enjoyed warm or at room temperature.

Easy Baked Tofu with Soba Noodles | Gather & Dine

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Easy Baked Tofu with Soba Noodles

Easy Baked Tofu with Soba Noodles | Gather & Dine

Ingredients

For the tofu:

  • 1 pound block firm tofu
  • 1 1/2 tablespoons tamari or soy sauce
  • 1 1/2 tablespoons ketchup
  • 1 1/2 tablespoons toasted sesame oil

For the soba noodles:

  • 9 ounces soba noodles (3 3-oz. bundles), cooked
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1/4 cup chopped scallions

Instructions

  1. Preheat oven to 400.
  2. Cut the tofu into 1/2-inch cubes and arrange in a single layer on a large baking sheet.
  3. Whisk together the tamari, ketchup, and sesame oil. Pour over the tofu and use a rubber spatula to turn and evenly coat each piece of tofu.
  4. Bake uncovered for 25-30 minutes, using a metal spatula to gently flip the tofu once or twice for even baking.
  5. While the tofu is baking, whisk together the soy sauce, olive oil, and sesame oil for the soba noodles.
  6. Pour the soy sauce mixture over noodles and toss to coat. Add the baked tofu and scallions and toss once again. Garnish with additional green onions and sesame seeds, if desired.

Notes

adapted from The Moosewood Restaurant Cooking for Health



 

 

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