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!



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.