Here’s a recipe from Vinny’s stash that I find myself using often. Somehow, we often end up with two or three bananas that have ripened past the point of pleasurable eating. At this point, they are perfect for banana bread.
Absolutely, don’t throw them out. Over-ripe bananas are at their healthiest… full of antioxidants to fight inflammation, plus the usual powerhouse of potassium and other nutrients. This recipe is also packed with fiber and protein to counter the ill effects of the banana’s sugar on your blood stream.
“Oww. Yikes! Moan…” said Jack, clutching the source of his agony with greasy hands… his bloated belly.
“Hey, Man,” said a worried Vinny. “What in heck did you eat this time, to cause all this grief?”
“All I had was a bite of Mama’s fish and chips. You know I don’t usually eat fried stuff, Vinny. But Mama’s fish and chips? I just couldn’t turn that down, and…” Just then another cramp hit, sending Jack into spasms of pain.
A duck walked up to a lemonade stand. And he said to the man
running the stand… “Hey…. Got any grapes?”
The man said, “No, we just sell lemonade. It’s cold and it’s fresh and it’s all home made. Can I get you a glass?” The duck said, “I’ll pass.” (waddle waddle waddle)
The big problem with kale is it’s just too good-for-you to be truly loved, except by a few die-hard health nuts.
Some of you may think I’m one of those crazy people who will eat any vile substance as long as somebody says it will banish love handles… or wrinkles… or some life-threatening disease.
Well, yes and no. If there really was a magic potion that would do those things for me safely, I’d be at the head of the table. More
Last week I posted about our Miss Hawaii, in particular, how macadamia nuts with their low omega-6 offer a treasure chest of healthy, stable fats for your dining pleasure.
Now, as promised, here is a recipe to try, featuring macadamia nuts and their oil. More
In my last post I came down pretty hard on refined white flour. I was referring to the silky white wheat flour that bakers love to use in cakes and cookies. That’s because upon contact with the acid in our stomachs, refined flour breaks down quickly into the sugar our body uses for energy.
What’s more, refined flour likes to hang out in baked foods with ordinary sugar. Thanks to refined flour plus added sugar, our favorite cakes, cookies and biscuits deliver sugar to our blood stream in double doses. More