Skip to main content

Featured

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
Post a Comment
Read More...

Panko Crusted Tilapia

WOW this was GOOD!

I bought this fish from Costco. I used some and froze the rest. I had 4 big pieces to use up tonight and I wanted something different, so I went Googling to see what I could find.

My kids ate this like it was their last meal. The loved it! Of course, by the time I fed the kids and got to eat mine (and take pictures), it was cold. I'm used to eating cold food. This is nothing new for me and I've learned to accept it!



Panko Crusted Tilapia
Adapted from tilapiarecipes.ca
Makes 4 servings

Ingredients
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup dried parsley flakes
  • 1/3 cup mustard (I used regular yellow, but you could use Dijon)
  • 1/3 cup mayonnaise
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 4 tilapia fillets
  • butter and oil for frying
Directions
  1. In a dish, combine bread crumbs and parsley flakes.
  2. In another dish, combine mustard, mayo and spices.
  3. Coat the fish with the mustard mixture then coat with the breadcrumbs.
  4. Heat a little butter and olive oil in a nonstick pan over medium high heat. I fried 2 pieces of fish at a time, but it'll depend on the size of your fish and the size of your pan. Cook the fish for about 4 minutes on one side then flip it (add more butter and oil if needed) and cook on the other side for another 4 minutes or until cooked through. It'll flake easily with a fork.
  5. Serve with rice and yogurt.

Email Post

Comments

Post a Comment

Popular Posts