Chocolate Chip Banana Bread w/ Coconut Oil

Wandering what to do with those ripe bananas and chocolate chips? 

Banana Bread 2-2.jpg
Banana Bread-2.jpg

Ingredients:

  • 1/2 cup coconut oil (liquid)
  • 1 cup of sugar
  • 2 eggs
  • 3 ripe bananas, pulp 
  • 1 tsp vanilla extract
  • 1 1/4 cup All-purpose flour
  • 1/4 tsp salt
  • 1 tsp cinnamon 
  • 1 tsp baking soda 
  • 1/2 cup mini chocolate chips

 

Instructions: 

  1. Preheat over to 350 degrees
  2. In a bowl whisk together coconut oil and and sugar
  3. Add eggs and stir until well combined 
  4. Add banana pulp and vanilla extract and mix
  5. In a separate bowl, whisk together flour, salt, baking soda, cinnamon and chocolate chips
  6. Fill greased bread loaf pan or greased muffin tins 3/4 full 
  7. Bake bread loaf pan for 45 mins or bake muffin tins for 17-20. Check each pan with toothpick to make sure they are done and the tops are golden brown

 

This is a easy recipe that will make the whole family happy!

 

Easy Summertime Cucumber Salad

This easy salad is the perfect addition to any summertime meal, actually it's perfect for any meal! 

Cucumber Salad 1.jpg

Ingredients: 

  • 1 Cucumber, seeded and chopped

  • 1 bunches parsley

  • 1 tomato, chopped

  • 1 avocado, chopped

  • 1 can of chickpeas

  • 1 lemon, juiced

  • 2 cloves of garlic, minced 

  • pinch of crushed red pepper 

  • 1/2 tsp salt 

  • 3 tbsp olive oil

Details:

Just mix all of these yummy ingredients in a bowl and serve! Refrigerate when not eating. 

 

I love this salad. It's light and easy and I always ended up snacking it on it all day long.  

 

What's your favorite summer salad? 

 

Summertime BBQ: Herb Grilled Shrimp Skewers

Summertime is here and that means backyard bbq's, beachside bbq's and family bbq's! This year bring something a little bit different with these Herb grilled shrimp skewers. They're light and delicious. 

Grilled Shrimo-2.jpg

Ingredients: 

  • 3 garlic cloves, minced
  • 1 medium yellow onion, small-diced
  • ¼ c. fresh parsley, minced
  • ¼ c. fresh basil, minced
  • 1 tsp. dry mustard
  • 2 tsp. Dijon mustard
  • 2 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
  • Lemon, sliced for garnish
  1. Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for at least 30 minutes at room temperature.

  2. Place 4-5 shrimp per skewer.

  3. Heat a grill pan over medium high heat and brush with olive oil to prevent the shrimp from sticking.

  4. When the pan is hot, grill the shrimp for about 1-1/2 minutes on each side, until just starting to curl and has turned pink.

  5. Arrange on a platter to serve with additional sliced lemons.

The Low-down: 
This marinade is amazing. Once i've skewered up the shrimp I throw the marinade into a sauté pan and make a delicious relish .  I add little to skewers and almost everything else on the plate! 

 

Whats your favorite bbq dish? 

 


 

 

Vegan Chicken Salad

As a staunch meat eater I was a little hesitant to try this vegan chicken salad. I mean chicken salad is suppose to have chicken...right?  Well I can honestly say I'm in love. This is a great light and easy meal or snack! 

 

Ingredients: 

  • 1 can chickpeas & 1 carrot, pulsed in food processor

  • 1/4 c. sunflower seeds

  • Salt & Pepper

  • 1/2 tsp Dried Dill

  • 1/4-1/3 c. Vegannaise

Vegan Chicken Salad 2.jp.jpg

Instructions: 

  1. Pulse chickpeas and carrot in a food processor.

  2. In a bowl add chickpea mixture, sunflower seeds, dried dill, salt & pepper.

  3. Add 1/4 cup vegannaise and mix well. Add more vegannaise for desired taste. 

  4. Eat right away or refrigerate until use. 

 

Low Down: 
This recipes allows for you to add any flavors you like. I love crunch in my chicken salad so I added a little bit of red onion.

 

Let us know what flavors you like your chicken salad or vegan chicken salad!

Garlicky Shrimp Stir Fry w/ Shitake Mushrooms

If you’ve been following our instagram post (@gatheringtablefl) you know that I have fallen in love with our Asian Influence class. More importantly, I have fallen in love with this stir fry recipe. I love stir frys in general. The ease to be able to throw every ingredient into a pan and within a few minutes have a delicious meal gets me everytime! This is why I’m excited to share with you today this recipe. So without further ado…

Stir Fry 2 copy.jpg

Garlicky Shrimp Stir Fry w/ Shitake Mushrooms


Ingredients: 

Serving Size: 10 people

Stir Fry: 

  • 1 1/4 lb large shrimp, peeled
  • 1 tbsp cornstarch
  • 1/4 cup canola oil, divided
  • 1 lb shitake mushrooms, sliced
  • 1 pkg sugar snap peas, cut in half
  • 1/4 tsp red pepper flakes
  • 4 green onions
  • 1 tsp fresh ginger, minced 

Sauce:                                                                       

  • 1/2 Cup Soy Sauce                                                                  
    • 6 garlic cloves
  • 2 tbsp. oyster sauce
  • 2 tsp sesame oil
  • 2 tsp cornstarch
  • 1/4 cup brown sugar

Instructions:

  1. In a small bowl whisk together the soy sauce, garlic, brown sugar, oyster sauce, sesame oil and cornstarch.
  2. Pat the shrimp very dry with paper towels and add to a bowl with cornstarch and toss to coat.
  3. In a large skillet over high heat, add a couple of tablespoons of oil and swirl to coat the bottom of the pan.  Add the shrimp and cook until partially cooked, about 1 minutes.  Flip and sear the other side.  They don’t need to be cooked all the way through yet.  Remove to a bowl and set aside.
  4. Turn the heat down to medium and let the pan cool off a bit. Add the remaining oil and mushrooms.  Stir fry for 2-3 minutes before adding the green onions, ginger and crushed red pepper and stir fry for a minute until fragrant.  Add the sugar snap peas and continue to cook for 2-3 minutes while stirring.
  5. Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through and the sauce has slightly thickened. Serve immediately.

The down low- You can substitute any protein you would like. I often use pork chop or steak in place of the shrimp. In addition, you can substitute baby bella mushrooms for the shiitake. It does change the flavoring just a little. Shiitake mushrooms have a smoky, woodsy taste which enhance the stir fry flavors. Baby bellas have a neutral taste. They do add some meatiness to the dish. I only sub the baby bellas if I'm running low on time or funds. 

I really you hope you enjoy this dish as much as I do.

Let us know what you think. 

What to do with all those leftovers?

If you're like me, you have a fridge full of food after the Thanksgiving holiday. While all the food was fantastic, who wants to eat the same meal five days in a row? Not me! So today we have a Thanksgiving food roundup. Hopefully these recipes will inspire you to change up your left overs this year! Enjoy!

Cheesy-Stuffing-Cake-using-leftover-Thanksgiving-stuffing.jpg
56534c5e1700004b00e1a5ad.png
Leftover-Turkey-Harvest-Cobb-Salad.jpg

Harvest Cobb Salad from Skinny Taste

thanksgiving-turkey-panini-3.jpg

Loaded Turkey Panini from Pinch of Yum

Turkey-Pot-Pie-Soup-foodiecrush.com-15.jpg

Turkey Pot Pie from Foodie Crush. 

Turkey-Cranberry-Goat-Cheese-Stuffed-Sweet-Potatoes-Cookin-Canuck-3.jpg
Turkey-Orzo-Soup-with-Lemon-and-Parsley-the-perfect-bowl-of-warming-and-comforting-soup-for-winter-uprootfromoregon.com_-681x1024.jpg

Turkey Orzo Soup from Uproot Kitchen

Turkey-in-Gravy-3.jpg
leftover-thanksgiving-casserole-143.jpg

Thanksgiving Casserole from Life Taste Good

turkeyminestronesoup.jpg

Turkey Minestrone Soup from Feasting at Home

We hope that you enjoy these recipes!