Have you tried my Banana Pudding yet? If you haven’t, you should. And if you made it, I have a great way to eat it (aside from just plain, as I did while watching Twilight last night – that movie is full of beautiful people)…
Banana Pudding Green Oat Bran
- 1/2 cup oat bran
- ~1.25 cups water
- ~.25 cups banana pudding
- spoon of pb&co’s mighty maple
- salt + vanilla
- spinach! (4+ cups?)
- topping – homemade dried banana (super simple – baked at a very low temp; see link for specifics)
I cooked the oat bran in the water, peanut butter, banana pudding, salt + vanilla. Then I blended it with an obscene amount of spinach. It was really good. I couldn’t really taste the added peanut butter, but whatever – I’m just trying to get some extra healthy fats. My hands have been really dry recently, and Coco mentioned that she’s eating more fats to improve dry skin. I think the fact that my hands are dry has to do with the California climate and also chopping kabocha. Every time I chop kabocha my hands are dry – very odd. I’m still not orange, by the way.
I did find some new vegetables recently – at Target! Bobby and I are kind of silly and we’ll go on “dates” to places like Target and the grocery store. Last weekend I saw these frozen veggies for about $2 (16 ounces) and thought it looked like a good deal. Archer Farms is one of Target’s brands.
This mix has Asparagus, Mushrooms, Cauliflower, Carrots, Green Beans, Squash, and Onions. The nutritionals are great – per 1 cup serving (5 servings in a bag): 25 calories, 0 grams fat, 4 grams carbs, 1 gram fiber, 1 gram protein, 10% vitamin A, 10% vitamin C. They’re not organic, but they’re very good. Frozen vegetables are actually a great (and economical) option because they’re flash frozen at the peak of their freshness – meaning they retain lots of good vitamins and minerals. The veggies at the supermarket have usually been in transit for a long time (unless you buy local and organic) and they lose some of the vitamins and minerals over time.
I’ve been using them (I bought 2 bags that first day, then I went back to get more) noodly stir-frys. I use…
- shirataki noodles (korean market)
- a meat (this pic has shrimp from the japanese market, but I’m a big fan of chopped up organic turkey lunchmeat too – which can also be found at target – or organic chicken from whole paycheck)
- worcestershire sauce (tarjay) + newman’s own lowfat sesame ginger dressing (tarjay) + PB2 (bell plantation)
- parmesan (duh! – costco – i have to buy it in bulk because i use so much)
It’s really good. I promise. And it’s so much easier to dump in a few cups of frozen veggies instead of chopping and having to worry about using up veggies before they go bad. I will definitely be using frozen veggies more often in the future. I’ll be looking into organic options as well.
Do you use frozen veggies? Is there a cool product that you use to save you time in the kitchen? Not only do I love the quickness of using frozen veggies, but there’s no cleanup! The reason I never really used them before is that I’ve had bad frozen veggies, and they are so bland. The trick is finding a good brand and a good mix.