Peanut, Peanut Butter and…….
Banana? Grilled? Say what? Being a picky eater, I had my reservations when I saw this recipe. I’m the kind of person that cannot have any foods touch on my plate, there will be no “mixing” things together, and rarely do I ever “throw something together” for a meal. My meals are scripted and there will be no deviating from the plan!
I happened upon my discovery of the Grilled Banana sandwich when I was researching foods for runners. I am in training for the San Jose Rock-n-Roll Half Marathon coming up and I need to change my diet. So, here I was looking at www.runnersworld.com and I came across a training guide for “30 Best Food for Runners”. I see the Grilled Banana sandwich and it is oozing with peanut butter. I see the picture and think “Hmm, well, I like bananas and I like peanut butter, so why not?” I decide to try it this weekend. I invited my brother and his family over for brunch (it’s always good to try new recipes with family!). I’m not going to brag…. But my new discovery received some pretty good reviews!
Once approved by my 8 year old son & 2 year old nephew, I thought I would share:
- 1 large banana
- 1 ½ T peanut butter
- 1 ½ T whipped light cream cheese
- 1 T honey
- Pinch of salt
- 4 slices of wheat bread
- Cut off ¼ of the banana and mash in a bowl. Add peanut butter, cream cheese, honey and salt.
- Spread on 2 slices of bread
- Coat large skillet with cooking spray. Cut remaining banana lengthwise or in small slices. Add to skillet until caramelized. Remove from skillet and place on top or spread. Top with remaining 2 slices of bread.
- Wipe skillet & add more cooking spray. Place sandwiches in skillet and cook until both sides are brown.
- Cut into 4 wedges and serve warm.
Note *** – You may substitute butter for cooking spray. It is not the healthiest alternative, but it adds more flavor to the grilled sandwich.
Below are a few more traditional brunch ideas we found for you:
Mushroom Basil Scramble
My favorite brunch foods are fresh local fruits and vegetables with eggs and breakfast breads. I like to serve the recipe below with sliced fresh summer tomatoes from the garden, fresh local fruit in season, and scones, muffins, or zucchini bread along with my apricot jam.
My husband and I first tasted this scramble at the restaurant, Seabright Café, in Santa Cruz while staying at Jill and Ken Woodward’s home. We recreated it ourselves and make it often for weekend brunch.
- 6 Comfort Coop eggs
- 1 teaspoon olive oil
- ¼ cup chopped onions
- 1 or 2 garlic cloves, minced
- 1 ½ cup sliced fresh mushrooms
- 2 cups loosely packed fresh basil leaves
- Salt and freshly ground pepper to taste
- Cheese (optional)
- Saute onions and mushrooms in a skillet in olive oil over medium heat until lightly brown, approximately 5 minutes. Lightly season with salt and pepper.
- Mix eggs until well beaten in a mixing bowl, add salt and pepper.
- Reduce heat to medium-low. Add garlic to skillet and cook 30 to 60 seconds, add basil leaves and cook until wilted.
- Add eggs and let cook until slightly set, about 1 minute. Use spatula and stir eggs gently, slipping spatula under eggs at side of pan and folding mixture. Don’t over-stir. Cook to desired “doneness”, add additional pepper if desired and serve.
Mini Omelet Muffins
Original Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=83358
This recipe has become my favorite recently. My wife found this recipe on Pinterest and modified it with our favorite ingredients.
- 8 – Emma’s Comfort Coop Eggs
- 1 cup – 1% Low Fat Milk
- 1/8 cup – Chopped Ham
- 1/8 cup – Zucchini
- 1/8 cup – Yellow Squash
- 1/8 cup – Yellow Onion
- 1/8 cup – Red Bell Pepper
- 3 oz – Cheddar Cheese
- Preheat oven to 350F. Prepare a 12 cup standard sized muffin tin with non-stick spray. Set aside.
- Saute chopped vegetables over medium-low heat until caramelized. Set aside to cool for at least 10 minutes.
- Beat eggs and milk together. Stir in the vegetables, ham and shredded cheese and mix well. Pour mixture in 1/2 cup portions into the prepared muffin tins. Cook at 350F for 15 minutes. Remove from oven and let the carry over cook the eggs the rest of the way.
- If eating immediately, serve warm.
To freeze for a quick weekday omelet breakfast:
- Let mini-omelets cool in the muffin tin for at least 1/2 an hour. Remove individual omelets and freeze on a plastic film covered plate or sheet in the freezer until hard. Remove from the plate and store in a baggie.
- To reheat, remove individual omelets from baggie and heat for microwave for 1:30 on 70% power.