Sauteed Spiced Bananas


  • 4 bananas
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Optional: 1 tsp cardamom or allspice

Cut bananas crosswise into 1/4" slices. Toss slices in a bowl with the sugar, cinnamon and lemon juice. Heat saute pan over medium-high heat, add oil. When oil is hot, add bananas. Holding the pan by the handle, toss bananas every 10 seconds or so for 2-3 minutes. This recipe is a great topping for pancakes, oatmeal, or by itself as a healthy dessert option!



How to Store Citrus Fruits


These tips will help keep your oranges, lemons, limes and other citrus fresh for weeks.

  1. Keep citrus fruits in the refrigerator, preferably in the produce drawer. They will keep for several weeks in the fridge, compared to a few days at room temperature.
  2. Never store citrus in an airtight container or plastic bag; they will go bad faster. (Mesh bags are fine, as they allow air to circulate.)
  3. Citrus juice and peels (zest) can be stored in the freezer for several months. Freeze lemon and lime juice in ice cube trays and keep the cubes in a plastic zip-top bag.

Garlic Herb Roasted Peppers



  • 4 bell peppers (any color), halved and seeded
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ tsp dried oregano
  • Salt and pepper
  • Torn basil leaves

Preheat oven to 450 degrees F. Remove any dark spots or bruises from peppers. Place peppers cut side up on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, about 35 minutes. Transfer peppers to a platter and top with torn basil leaves.

Creamy Avocado Cilantro Lime Dressing



  • 1 avocado
  • 1 clove garlic, peeled
  • ¼ cup roughly chopped cilantro
  • ¼ cup low-fat sour-cream or greek yogurt
  • 1 tablespoon fresh lime or lemon juice (or white vinegar)
  • 3 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Water


Place all the ingredients In a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency. Keep in an airtight container for 1-2 weeks.