Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Whole Wheat Banana Flax Bread March 17, 2015

Jamie says: Whew! Last month was jam-packed! What made it so busy? I moved both my apartment and office in less than 2 weeks. It was such a blessing to have my family help with my apartment move. They’re the best. Seriously. I love my new places and am feeling settled in.

So here is my 1st post-move craziness recipe: Whole Wheat Banana Flax Bread. (I have fun baking yesterday in my new kitchen before work.)

Pre-work baking

Pre-work baking

I dug through my stack of recipes and came across one which I heavily modified. I knew I was taking a risk with so many modifications in baking, but it definitely worked to my advantage…

Recipe makeover success!

Recipe makeover success!

My Whole Wheat Banana Flax Bread was amazing! It had a sugar-sweet crunchy crust and a super moist middle. The pecans added a pleasant crunch. Mmmmmm….

Whole Wheat Banana Flax Bread

Whole Wheat Banana Flax Bread

Ready for a slice? Try it with a glass of milk for breakfast, a snack, or dessert.

Mission accomplished- My best banana bread ever!

Mission accomplished- My best banana bread ever!

Whole Wheat Banana Flax Bread

Ingredients:

  • 2 large eggs
  • 3 medium very-ripe bananas
  • 1/2 Tbsp white vinegar
  • 1/4 cup plus 1/2 Tbsp skim milk
  • 1 1/2 cup 100% whole wheat flour
  • 1/4 cup milled flax seeds
  • 1/2 cup honey
  • 1/2 cup dark brown sugar
  • 1/2 cup canola oil
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup chopped pecans

Directions:

  1. Preheat oven 325°F. Coat a 9″ x 5″ metal loaf pan with spray canola oil.
  2. Whisk eggs in a large bowl. Peel bananas and place in bowl with egg. Mash bananas into eggs.
  3. Pour white vinegar and skim milk into a small bowl. Allow to sit while preparing next ingredients.
  4. To the bowl with bananas, add whole wheat flour, milled flax seeds, honey, brown sugar, canola oil, baking soda, vanilla extract, and salt. Use a spatula to combine.
  5. Stir in chopped pecans. Bake for 1 hour. Allow to sit in pan for about 15 minutes. Slice. Enjoy!

Servings: about 10 thick slices or 20 half-slices

  • Nutrition note: Use baking substitutes to make recipes for nutritious. The original version called for all purpose flour (which was substituted with whole wheat flour and milled flax seeds) and 50% more sugar.
 

Sweet & Salty Coffee Cottage Cheese Blend January 27, 2015

Jamie says: Mom is always right. My Mom recommended blending cottage cheese and prunes. Honestly, at first I thought the idea sounded a little wierd, but sure enough, she was right, and it was great! I went a step further and added coffee, which I’m adding to everything lately, and pretzels. I liked it so much I made it a few days in a row!

Sweet & Salty Coffee Cottage Cheese Blend

Sweet & Salty Coffee Cottage Cheese Blend

Prunes add natural sweetness. We can keep this our little secret…

Hidden prune love

Hidden prune love

I’m a fan of the contrasting combinations- sweet and salty; smooth and crunchy, chilled and room-temp. Yum!

Creamy blend with a crunchy topping

Creamy blend with a crunchy topping

Sweet & Salty Coffee Cottage Cheese Blend

Ingredients

  • 2% cottage cheese with live and active cultures (Breakstone’s)
  • 4 prunes (SunSweet Naturals D’Noir)
  • 3 Tbsp coffee (Starbucks)
  • 6 ultra thin pretzel stix (H.K. Anderson)

Directions:

  1. In a mini blender, add cottage cheese, prunes, and coffee. Pulse until well-blended, using a spatula to scrape down the sides as needed. Scoop into a bowl.
  2. Break pretzels into bite- sized pieces and pour on top. Enjoy!

Servings: 1

  • Nutrition note: Prunes, calcium, and vitamin D (the latter two are from the cottage cheese) have been associated with strong bones. Yes, you read that right. Prunes may improve bone health. Cool stuff!

 

 

Beer Bread January 25, 2015

Jamie says: I feel like this is a recipe most men will love.

Beer Bread

Beer Bread

 

It’s so simple and uses beer. Can’t go wrong, right?

So simple.

So simple.

It’s got stealth health written all over it, too. Sell it by the beer and taste, but know it also is 100% whole grain and has heart-healthy nuts, seeds, and fruit. Sounds like the perfect Men’s Health month recipe to me. (I just Googled it. It’s in June.)

Wow!

Wow!

I had beer bread for the first time this Christmas at my Uncle and Aunt’s house. It was so awesome. I asked for the recipe immediately.

Dense, moist, more, please

Dense, moist, more, please

Beer bread is dense, moist, and flavorful. Oh, and it’s filling, too.

Beer Bread

Ingredients:

  • 3 cups 100% whole wheat flour
  • 1 cup fruit and nut mix-ins of choice (e.g. sunflower seeds, chopped walnuts, pistachios, thinly sliced dried apricots)
  • 2 Tbsp dark brown sugar, packed
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 12 oz stout (Guinness Extra Stout- purchased in the single bottle section from Publix)

Directions:

  1. Preheat oven to 375°F. Grease a bread pan with cooking spray.
  2. Add all dry ingredients in a large bowl. Whisk together to mix well.
  3. Pour beer on top. Use a spatula to stir until combined. Transfer dough to bread pan. Use hands to evenly distribute dough in pan.
  4. Bake 1 hour. Remove from bread pan immediately. Slice. Enjoy!

Servings: 10

  • Nutrition note: Although beer bread sounds like bar food. It’s far from it. With 100% whole grain-content, heart-healthy nuts and seeds, and dried fruit, it’s practically a super food.
 

Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds December 25, 2014

Jamie says: Merry Christmas! I love pomegranate seeds. And they’re only in season for a short window, which includes the Christmas holiday. They look so festive. Like little light bulbs.

It’s one of the only fruits I can think of where you eat the seeds and discard the flesh. They do make a mess, though. Thank goodness for red aprons, right?

I usually quarter the pomegranate, seed it by hand (pulling the seeds away from the membrane), and scoop the seeds into a jar to have them ready for my next culinary masterpiece. Which in this case was a Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds. The title says it all. Really.

Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds

Cottage Cheese and Cantaloupe-topped Waffle Sprinkled with Pomegranate Seeds

Ingredients:

  • 1 whole grain waffle (Kashi 7 Grain)
  • 4 oz 2% cottage cheese with live and active cultures (Breakstone’s)
  • 4 chunks cantaloupe (Publix cut fruit)
  • 2 Tbsp pomegranate seeds

Directions:

  1. Toast waffle in a toaster.
  2. Scoop and spread cottage cheese on top.
  3. Cut cantaloupe chunks into bite-sized pieces, and place on top of cottage cheese.
  4. Sprinkle waffle with pomegranate seeds. Enjoy!

Serves: 1

  • Nutrition note: Cottage cheese makes a great substitute for butter. It adds protein which will help keep you satisfied, calcium for strong bones, and probiotics for a healthy digestive system.
 

Pumpkin and Cranberry Oatmeal Bowl November 28, 2014

Jamie says: What a beautiful holiday Thanksgiving truly is. Each year I grow to appreciate it more and more. I guess you could say it’s a holiday I have a growing relationship with. And I’m not just talking about Thanksgiving dinner. For our Italian family, Thanksgiving goes beyond the dinner table. It’s the turkey bread baking with cousins at Grandma’s house the day before. It’s watching the Macy’s Thanksgiving Day Parade until Santa crosses the finish line and using our Christmas Spode for breakfast. It’s 6 hours after Thanksgiving dinner when my family (Grandma, Aunts, Uncles, cousins…) are laying down talking about life and half-falling asleep. It’s going to the movies and gathering for the leftovers the next day. It’s Aunt Lavinia’s family auction where we all bring our give-aways and Aunt Lavin auctions them off one by one. That is Thanksgiving, my friends. And I wouldn’t change it for the world.

So cheers to Thanksgiving. Here’s a recipe you can use before, after, or for the holiday- a Pumpkin and Cranberry Oatmeal Bowl. You can use your leftover canned pumpkin and cranberry sauce to make your breakfast a little more festive. (Credit goes to my creative Mother for her idea on this one.)

Pumpkin and Cranberry Oatmeal Bowl

Pumpkin and Cranberry Oatmeal Bowl

I was reflecting on my family’s front porch about the many blessings in my life which I am so thankful for (including delicious food).

Celebrate the little things in life

Celebrate the little things in life

It’s super easy to make and looks oh-so-festive. The orange color is super fun. Plus, how often do we eat a vegetable for breakfast?

It's a breakfast that's like a sneak peak of Thanksgiving dinner

It’s a breakfast that’s like a sneak peak of Thanksgiving dinner

I love milk in my oatmeal. If you do, too, add a splash. And enjoy your quick, holiday breakfast.

A splash of milk for a little creaminess

A splash of milk for a little creaminess

Pumpkin and Cranberry Oatmeal Bowl

Ingredients:

  • 1/2 cup plain quick cooking oats
  • 1 cup water
  • 1/4 cup 100% pure pumpkin (canned)
  • 1 tsp apple pie spice (cinnamon, allspice, nutmeg, mace, and cardamon)
  • 2 Tbsp cranberry sauce (homemade)
  • 6 walnut halves
  • 6 pecan pieces
  • 1/4 cup fat free milk (if desired)

Directions:

  1. Combine oats and water in a microwave-safe bowl and cook for 1 minute in the microwave.
  2. Stir, add pumpkin and apple pie spice, stir, and heat for an additional minute in the microwave.
  3. Scoop cranberry sauce in the center. Place walnut halves and pecan pieces on top. If desired, top with a splash of fat free milk. Enjoy!

Servings: 1

  • Nutrition note: Enjoy holiday flavors (such as pumpkin) throughout the season and in lighter recipes to prevent overeating at holiday events. By having some pumpkin oats, you may feel more satisfied and less likely to eat as much pumpkin pie.
 

Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles November 2, 2014

Jamie says: Wow, it’s cold! This South Florida girl is not used to this arctic-like weather. Gets me every time. (I’m in Florida by the way.) Call me crazy, but for some reason, I like frozen yogurt when it gets cold out. (Is anyone else the same way?) And so, I woke up freezing, and what did I want for breakfast? Frozen yogurt…and chia gel. (Told ya I’m obsessed with this chia gel stuff.) I put the two together and made Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles!

Pumpkin Fro Yo 'n' Pear Chia Sunrise Waffles

Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles

I have to say, they turned out quite beautiful- like flowers or suns…

They look so pretty! Like flowers or a sun with rays.

They look so pretty! Like flowers or a sun with rays.

There’s a nice contrast in the colors, textures, and flavors. It tasted awesome, too. I bet kids would love these…

Fun for everyone

Fun for everyone

Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles

Ingredients:

Directions:

  1. Heat waffles in toaster until they’re golden brown.
  2. Chop a pear. Spread chia gel on toasted waffles. Place a 1/4 cup scoop of frozen yogurt in the center of each waffle. Divide chopped pear on top of both waffles, around the frozen yogurt scoops. Enjoy!

Servings: 1

  • Nutrition note: Recipe makeover- Make waffles and ice cream healthier by using whole grain waffles and a portion-controlled amount of fat free frozen yogurt; top with fresh fruit fruit for fiber and vitamins; chia gel adds fiber, omega 3s, and calcium.
 

Granola and Grape Topped Cottage Cheese September 30, 2014

Jamie says: What’s my latest favorite snack? Granola and Grape Topped Cottage Cheese! A few months ago, I read the grapes this year would be better and sweeter than ever before. And let me tell you what, those writers were, well, right.

Granola and Grape Topped Cottage Cheese

Granola and Grape Topped Cottage Cheese

I love the sweet, salty, and crunchiness. Simply delicious.

Sweet, salty, and crunchy!

Sweet, salty, and crunchy!

Granola and Grape Topped Cottage Cheese

Ingredients:

Directions:

  1. Place grapes in a bowl. Scoop cottage cheese on top. Sprinkle with granola. Enjoy!

Servings: 1

  • Nutrition note: This snack has a good nutrient balance because it is a 3 food group combination- whole grains, fruit, and low fat dairy.