Today’s guest post comes from another one of my fellow MasterChef
survivors competitors, Dahlia Abrams.
Dahlia is one of the people THAT I didn’t really meet in LA, but have come to know since returning to the real world. You may have heard me mention her on one of my Youtube videos… probably this one, with Matt Orsini. Basically, they’d cooked similar dishes back to back, she got an apron, he did not… so my new baby sister – Christine Kim – and I made a pact right then and there. We HAD to get aprons (you know, because we hadn’t been focused on that before, right?), just so we could somehow “take Dahlia out”.
Christine and I went home the next day, no aprons! LOL, so much for THAT plan, huh?
I still feel a little guilty for the pact… I hadn’t met Dahlia, and had nothing against her personally. I’d JUST found out that Matt had gone home – no goodbyes! – while I was required to go shopping. Trauma and grief will do weird things to a person, LOL!
Luckily, Dahlia seems to be a forgiving person… so here is her guest post! Enjoy!
|I’ve always loved food but really started cooking three years ago. My passion for it has since grown into an all consuming one. Cooking is my meditation, creative outlet, and the way I express my love for those I share it with. I started my blog two years ago to share that love with you!
“Health food”… Sounds like dirty words. Let’s add “diet” to the list too. When we talk about food, why can’t we just talk about food? As with everything, food is about balance. Balance of flavors and textures surely but also balance in nutrition for balance in your body.
My philosophy on food is strongly influenced by a digestive disorder I suffer from. I do have to mind what I eat but I never want to feel like I’m missing out on what I love. So, I don’t! I do not have Celiac, nor a wheat allergy. Limiting my wheat intake, however, has been beneficial. It could be for you, too! I’ve found brown rice flour to be a great substitute.
Yes, this recipe is gluten free. Yes, this recipe is low-fat. Yes, it is all natural. If those terms put you or those you’re sharing food with off, I’d just advise you to try it for yourself and see how delicious and satisfying healthful eating can be.
Orange Mango Banana Poppy Seed Bread
3-4 small bananas – very ripe, mashed but not pulverized
1/2 cup 0% plain Greek yogurt
1/3 cup sugar
1/3 cup agave nectar
1/2 cup orange mango juice
1 tbsp orange zest
1 tbsp lemon juice
1 tsp pure vanilla extract
2 cups brown rice flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp poppy seeds
2 tbsp orange mango juice
1/2 cup powdered sugar, sifted
Yield: 1 loaf/3 mini loaves/12 muffins
Preheat oven to 350F. Prepare muffin tin with liners and/or loaf pan(s) with cooking spray.
Place bananas in a large mixing bowl and mash, but don’t pulverize. Add egg, yogurt, sugar, agave, juices, zest, and vanilla. Mix to incorporate. In a separate mixing bowl, combine flour, baking powder, baking soda, and salt.
Add half of dry ingredients to wet and mix until just combined. Add remaining dry ingredients and repeat. Gently fold in poppy seeds, be careful not to over-mix!
Pour batter into prepared tins/pans and fill 2/3. Place in middle rack of oven and bake:
– For 1 large loaf, bake 55 minutes or until a toothpick inserted in center comes out clean.
– For mini loaves, bake 40 minutes or until toothpick inserted in center comes out clean.
– For muffins, bake 25-30 minutes or until toothpick inserted in center comes out clean.
Remove from oven and transfer to cooling rack. As they cool, combine juice and sifted powdered sugar. Whisk until smooth. Drizzle or spread onto tops of cooled bread(s)/muffins.
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