You know how I jokingly referred to myself as a “grill master” after I prepared vegetables on the grill for the first time a few days ago? Well, I decided to get ambitious… a little too ambitious. I bought some lean ground turkey meat the other day and attempted to make them into turkey burgers. But of course I didn’t just form them into patties. I tried to get creative and make a new recipe even though I have never made turkey burgers before in my life. I mixed the turkey meat with some red onion, a jalapeno, white beans, corn, oats, garlic, cayenne pepper, and some other spices. It looked really good and smelled really good.
Upon the first flip, half of them started to crumble. I salvaged the crumbled pieces and cooked them on the stove top (where I am much more comfortable!). There were four burgers that survived and we ate them for our dinner along with brussel sprouts that I did [successfully] cook on the grill with a little olive oil, sea salt, and pepper.
When we finished eating, Jonny asked me what I thought of the burgers. “They were fine,” I replied. “What did you think?” I questioned back. “They were fine.” Needless to say, I have some work to do on the grill.
Even though last night’s dinner didn’t turn out quite as I had planned, I am still proud of trying and taking the first steps to become a little more proficient with the grill. Gotta start somewhere. It is important to recognize our accomplishments, and for that I’ll give myself a high-five for this week’s High Five Friday with Meg.
I did have some success with a new recipe last night. We had several overly ripe bananas that were in dire need of being used. Banana bread sounded good, so after reading many different recipes, I got started on making my own healthier version. Jonny and I were both impressed with the results. Linz: 1. Grill: 1. We’re even.
- 4 ripe bananas
- 2 cups whole wheat flour
- 1 cup old-fashioned oats
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup NuNaturals More Fiber Baking Blend
- 1/2 cup ground flaxseeds
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons Artisana coconut butter
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Mix all ingredients together in large bowl.
- Pour in sprayed 9 x 13 pan.
- Bake at 350 for 35-40 minutes.
Most recipes suggest mixing particular ingredients together in separate bowls. Not me. I mixed everything together all at once, and it still turned out. It looks like a lot of ingredients, but you probably have most items on hand. The banana bread was thick and flavorful and delicious. It is not overly sweet, but it is incredibly moist and soft. Itz perfect. There was actually no detectable coconut taste, for better or for worse, so for people who aren’t coconut fans, you could easily omit.
I had one lone banana left so I decided to really kick up the dessert factor. I sliced the banana and cooked it on the stove (clearly not the grill!) with a little coconut butter and a pinch of brown sugar.
Oh baby! The banana bread just got even better! The warm bananas reminded me of bananas foster – a treat my dad used to make when we were little. I’m already planning how many ways I’m going to eat this banana bread. Like, for breakfast, lunch, dinner, dessert, and snack. Overkill? I think not. Linz: 2. Grill: 1. Boo-yah!
*The winner of the Barlean’s Strawberry Banana Flax Oil giveaway is #54 StoriesAndSweetPotatoes! Congratulations! Please email me within 48 hours or another winner will be drawn. There is one week left of Barlean’s Omega Swirl June Giveaways! The last bottle will be given away on Monday, and just wait until I announce the flavor. It sounds beyond AMAZING! Here’s a hint: You could very well make an adult beverage with it… Any guesses?
For now… I’m off to eat more banana bread.
Fun weekend plans? I’m having a girls night tonight and a date night tomorrow with my boo! Hopefully a Farmer’s Market trip will happen, too!