Improv Challenge: Bananas and Nutmeg (Fried Bananas with Brown Sugar Sauce)

I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are bananas and nutmeg. Yum! So far, I’ve shared:

Today, I’m sharing a recipe that my dad used to make for me when I was younger. I’ve been trying for years to replicate his recipe but, for some reason, even though I started out using the same ingredients it’s just never the same… so I changed things up a bit and made it my own (Dad leaves out the nutmeg and the vanilla).

Fried Bananas with Brown Sugar Sauce


  • 2 bananas – approximate cost $0.50
  • 2 heaping tablespoons brown sugar – approximate cost $0.20
  • 1/4 cup butter – approximate cost $0.50
  • 1/2 teaspoon nutmeg – approximate cost $0.15
  • 1/2 teaspoon cinnamon – approximate cost $0.15
  • 1/2 teaspoon vanilla – approximate cost $0.20


  1. Slice the banana in half lengthwise and then horizontally (you should have four long and thin pieces).
  2. Melt half of the butter (1/8 cup) in a frying pan over medium heat.
  3. Add the banana slices to the frying pan.
  4. Cook until the banana begins to turn golden brown.
  5. Flip and cook until the banana begins to turn golden brown.
  6. Remove to a plate.
  7. Add the remaining butter, and brown sugar.
  8. Cook until sugar is melted.
  9. Remove from heat and add vanilla to sauce.
  10. Stir well.
  11. Pour sauce over fried banana pieces.
  12. Sprinkle with nutmeg and cinnamon.
  13. Serve immediately and enjoy!

Makes 2 servings (approximate cost: $0.85 per serving).

Guest Posting on Ginger Bakes

Today, I’m guest posting on Ginger Bakes. I’m very excited that Mel invited me to post on her blog as well!

You may remember that, a few weeks ago, Mel from Ginger Bakes guest posted on this blog and shared her delicious Chocolate Drizzled Mocha Cookies (Bryan has been asking me to make these cookies ever since)!

So head on over and check out my Banana Bread recipe! It’s not exactly festive, but a delicious and easy to make treat that you can take along to any holiday party!

Dairy-Free Breakfast Crêpes with Banana Slices and Blueberries

Today’s my Nana’s birthday, Happy Birthday Nana!

Nana’s taught me much about cooking. We spent a lot of time together when I was growing up (and we still spend a lot of time together now). I have many fond memories of sitting in her kitchen, awaiting homemade goodies. Mac and Cheese Casserole is a family favourite, and I would often invite friends over to visit and enjoy a few servings of her casserole. In fact, friends still reminisce about her casserole and I will eventually get around to sharing the recipe.

Nana and I have dinner together at least once a month, sometimes more often than that. Now that I’m older, we cook together. I try to absorb as much knowledge as possible, learn her secrets and memorize family recipes.

Tonight, I’ll be cooking dinner for her and the rest of my family (my brother is starting training at a new job and won’t be home in time to help, but we’re glad he will be home for dinner nonetheless). Pressure’s on. I want the dinner to be perfect and to suit everyone’s taste preferences.

Last week, I cooked less often than usual. It’s not that things were busier, but I cooked a staple items that I’ve already shared on the blog (Peanut Butter and Banana Quesadillas) and others I though I had shared so I didn’t take photos (Shepherd’s Pie).  Guess I’ll have to make it again to share. Bryan won’t mind, it’s one of his very favourite dinner items. The shepherd’s pie, especially, made so many servings that I didn’t need to cook anything else, we ate leftovers often.

Realizing I didn’t have many photos to share, I took this as an opportunity to make a fancy Sunday morning breakfast that I could then share on Monday morning.

I came up with these crêpes by modifying my pancake recipe (which I will also share at some point), leaving out the baking powder and sugar and adding more egg. These crêpes are surprisingly quick to make and very simple to whip up. They also keep well in the fridge for one day if you somehow happen to have a few leftovers.

Dairy-Free Breakfast Crêpes with Banana Slices and Blueberries


  • 1 cup flour – approximate cost $0.50
  • 1 cup almond milk – approximate cost $1.00
  • 2 eggs – approximate cost $0.60
  • 1/2 teaspoon vanilla – approximate cost $0.15
  • Pinch of sea salt – approximate cost $0.05
  • 1 tablespoon olive oil – approximate cost $0.25
  • 1 banana, sliced – approximate cost $0.60
  • 1/2 cup blueberries – approximate cost $1.00


  1. Combine the flour and seal salt in a small bowl.
  2. Combine the almond milk, eggs, and vanilla in a large mixing bowl.
  3. Whisk the wet ingredient mixture until the eggs are well combined.
  4. Whisk the dry ingredients into the wet ingredients, slowly, to avoid lumps in the batter.
  5. Heat 1/4 of the tablespoon of olive oil in a frying pan.
  6. Pour 1/3 cup of batter into the frying pan.
  7. Swirl the batter quickly so it covers the pan in a thin, even layer.
  8. Cook until the batter begins to set.
  9. Flip the crêpe.
  10. Cook until slightly browned.
  11. Remove to a plate.
  12. Repeat steps  5-11 until all of the batter is cooked (makes 4-5 crêpes).
  13. Fill each crêpe with a few banana slices and some blueberries.
  14. Roll the crêpes.
  15. Serve and enjoy!

Makes 5 servings (approximate cost: $0.83 per serving).

Monday Link Parties


mop it up mondays

Mouthwatering Mondays

Mango and Banana Chai Tea Smoothie

This morning, I could decide whether I wanted a smoothie or a tea with my breakfast. I was up early, so a tea would be great. However, it’s fairly warm, so I wasn’t anxious to have a hot drink. Instead, I decided to make a combination of the two, a smoothie that uses tea as a base. This smoothie takes a bit of planning, because you need to steep the tea and then chill it before blending. If you decide you can’t wait for the tea to cool, it melts the ice cubes and the smoothie is thin, but cold and refreshing.

Do you add cold tea to your smoothies? What flavours of tea do you add?

Mango and Banana Chai Tea Smoothie


  • 1 1/2 cups Chai Tea (steeped and chilled) – approximate cost $0.10
  • 1 banana, sliced in half – approximate cost $0.60
  • 1/2 cup frozen mango pieces – approximate cost $0.75
  • 1/2 cup coconut milk – approximate cost $0.50
  • 12 ice cubes


  1. Blend the tea, ice, coconut milk and fruit.
  2. Serve in two tall glasses.

Makes 2 servings (approximate cost: $0.98 per serving).


Wednesday Link Parties

Cast Party Wednesday

White Lights on Wednesdays

Breakfast Quesadillas with Peanut Butter and Bananas

I bought a few too many tortillas when preparing our Mexican-themed dinner the other week. Usually Bryan eats tortillas for a snack, so I bought two packs to make sure there would still be tortillas to make the spicy chicken enchiladas. Turns out one package would have been more than enough. Now, I’m looking for creative ways to use up the extra tortillas.

In addition, we also had some bananas that were very ripe and needed to be used up.

The solution? Peanut Butter and Banana breakfast quesadillas!

What’s your favourite way to use up leftover tortillas and/or bananas?

Peanut Butter and Banana Breakfast Quesadillas


  • 2 tortillas – approximate cost $0.50
  • 2 very ripe bananas, sliced – approximate cost $1.25
  • 4 tablespoons of unsweetened peanut butter – approximate cost $1.00
  • 1/2 teaspoon cinnamon, divided – approximate cost $0.05
  • 1 tablespoon of butter, divided – approximate cost $0.10


  1. Lay the two tortillas on a clean, flat surface.
  2. Spread 2 tablespoons of peanut butter over each tortilla, making sure to go right to the edge (more if you want).
  3. Arrange the banana slices on half of the tortilla (not quite to the edges).
  4. Fold in half and use the peanut butter to seal the edges.
  5. Heat 1/2 tablespoon of butter in a frying pan.
  6. Fry the quesadilla until it is golden brown in colour.
  7. Flip and fry the other side.
  8. Move the quesadilla to a plate.
  9. Sprinkle with 1/4 teaspoon of cinnamon.
  10. Serve and enjoy.

Makes 2 servings (approximate cost: $1.45 per serving).

Day 1: Breakfast

I’m sick. (What a way to start the month…) Today’s breakfast photo is of a very healthy smoothie, full of vitamin C, that will hopefully contribute to a speedy recovery.  I need to be better by Sunday, when I will be participating in the Power of Movement, Canada’s largest yoga fundraiser that donates to arthritis and autoimmune research. I’m part of the Fearless Heart Yoga team, check out our team’s page for more details.

I realize that sharing the recipe for my breakfast is not part of the challenge, but this smoothie is fantastic, so I must share!

Get-Well Smoothie


  • 1 cup pineapple juice – approximate cost $0.75
  • 1 cup baby spinach – approximate cost $0.40
  • 1 tablespoon chia seeds – approximate cost $0.25
  • 1 1/2 cups coconut water – approximate cost $0.75
  • 1 orange, peeled and sliced – approximate cost $1.00
  • 1/2 cup banana slices (or 1 ripe banana) – approximate cost $0.50
  • 1 granny smith apple, cored and sliced  – approximate cost $1.00


  1. Place pineapple juice and chia seeds in the blender. Allow the seeds to soak in the juice for about 10 minutes.
  2. Add remaining ingredients (baby spinach, coconut water, orange, banana slices, and granny smith apple) to the blender.
  3. Blend until smooth.
  4. Pour into two tall glasses and enjoy!

Makes about 2 servings (approximate cost: $2.33 per serving).

Strawberry Banana Green Smoothie

I’m really enjoying green smoothies. I tried my first green smoothie the other weekend after yoga. The rationale was that, of I try it out at a restaurant first and don’t like it, I haven’t bought all of the supplies to make green smoothies at home. And, if I did like it, I would have an idea of what ingredients I like in a green smoothie.

I tried the Green Monkey (banana,strawberry, and spinach) smoothie from Seven Shores Cafe. So very very yummy. I’ve tried recreating the smoothie at home a few times now. My smoothies aren’t as good. I’m probably missing some super important ingredient. But they’re still tasty and healthy.

Strawberry Banana Green Smoothie


  • 1 cup almond milk – approximate cost $0.50
  • 1 cup frozen strawberry slices – approximate cost $1.25
  • 1 ripe banana, peeled and sliced – approximate cost $0.50
  • 2 handfuls of baby spinach – approximate cost $0.75


  1. Combine almond milk, spinach, banana, and strawberry slices in a blender.
  2. Blend until all ingredients are well-combined.
  3. Pour into glasses and enjoy!

Makes about 2 servings (approximate cost: $1.50 per serving).

Raw Banana Coconut Cream Cake

This was my favourite dessert that we/Renee prepared at the workshop. It’s sweet, as most desserts tend to be. But it isn’t overly sweet. The tartness of the lime adds just enough sour flavour to counter the sweetness of the dates and the agave nectar.

When I made this cake at home, I was so happy with the outcome that I decided to share it with my family. However, I didn’t tell them that the dessert was raw/vegan. The cake had become so frozen that I wasn’t able to cut it. So we had to wait almost an hour after dinner before we were able to enjoy the dessert.

Their reaction? Everyone ate their cake without complaint and the dogs begged for the cake. My stepmother shared her last two bites, one for each dog (this is not unusual). My dad, brother, and I enjoyed our cake, but didn’t share. Everyone said thank you and we went about our night. All of the plates were clean. I think they liked it too!

Raw Banana Coconut Cream Cake

Recipe by RAW food chef Renee Shaidle



  • 1/2 cup walnuts nuts (the original recipe calls for macadamia nuts, I substituted walnuts to helps keep down the cost) – approximate cost $0.75
  • 1/2 cup cashews – approximate cost $1.50
  • 1/2 cup shredded dry coconut – approximate cost $0.75
  • 1 tablespoon coconut oil – approximate cost $0.10
  • 10 dates (or ⅓ cup raisins) – approximate cost $2.75
  • Pinch of sea salt – approximate cost $0.05

Banana layer

  • 3-4 bananas – approximate cost $1.50


  • 1 cup fresh coconut meat (or 1/2 cup coconut cream and 1/2 cup cashews) – approximate cost $2.00
  • 1 1/2 cups cashews – approximate cost $4.50
  • 1/4 cup coconut oil – approximate cost $0.75
  • 2 tablespoon agave nectar – approximate cost $0.50
  • 1 lime – juiced – approximate cost $0.50
  • 1/4 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon pure vanilla – approximate cost $0.50
  • 2 bananas, sliced – approximate cost $0.75


  1. Prepare the crust
    1. Blend the macadamia nuts, cashews, coconut, coconut oil, and sea salt in a food processor until finely chopped.
    2. Add dates slowly to mixture until the crust becomes sticky (use more or less than recommended depending on your crust).
    3. Line a cake or pie pan with plastic wrap.
    4. Press crust mixture into an even layer in the pan.
    5. Place crust in freezer and chill for at least 10 minutes.
  2. Prepare the filling
    1. Blend the cashews and sea salt in a food processor until finely chopped.
    2. Add the remaining ingredients one at a time (coconut or coconut cream, coconut oil, agave nectar, lime juice, vanilla, and banana slices)
    3. Blend all ingredients until the mixture is smooth.
  3. Prepare the banana layer
    1. Slice the bananas into bite-sized pieces.
  4. Put it all together
    1. Take crust out of the freezer and place the bananas slices evenly on top of the crust.
    2. Pour the filling on top of bananas and spread into an even layer.
    3. Place assembled cake into the freezer for 3-4 hours to set.
    4. Remove from freezer.
    5. Decorate with coconut flakes.
    6. Serve immediately.

Makes about 9 servings (approximate cost: $1.88 per serving).

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