Banana Oat Bars

I don’t know if you are like me in this way, but I always have great intentions when I buy bananas for the week. I typically buy about 4-6 of them in hopes that my kids will pack one for lunch, or snack on one after school. I typically use half of one for my morning smoothie, but towards the end of the week I notice the rest of them are uneaten. That’s when I take measures into my own hands and typically knock out a great banana bread (which the kids love), but this time I decided to make some delicious banana oat bars.

Banana Oat Bars Recipe
Banana Oat Bars Recipe

This recipe is super easy to make and yields a nice tray of oat bars.

Let’s get started.

Ingredients:

  • 2 ripe bananas, mashed
  • 2 cups of oats
  • 1/4 cup of maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 pinch of cloves
  • 3 tbsp chopped walnuts

Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.

Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.

Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.

These were a perfect use of ripened bananas and were a nice snack when heading out to work and school. Hope you enjoy!

Banana Oat Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 ripe bananas, mashed
  • 2 cups of oats
  • ¼ cup of maple syrup
  • ½ tsp salt
  • 1 tsp cinnamon powder
  • 1 pinch of cloves
  • 3 tbsp chopped walnuts
Instructions
  1. Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.
  2. Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.
  3. Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.

 

Breakfast BLT

I’ve been laid up lately hence why I have not had time to do much cooking. I recently went in for what I thought was going to be a quick dermatology appointment, of which turned into the doctor cutting my neck open, and laying me up at home for an entire week. To say the least it has not been pretty. I had a hard time eating as my face and neck were wrapped up in bandages, but on Thursday afternoon everything was cleared and now I am able to wear a bandage on my neck. Again, not pretty, but now I am finally feeling human again, plus I am now able to open my mouth to finally eat!

With that said, I decided I was going to make a great breakfast sandwich, and one that was somewhat healthy (yes, there’s bacon). First I thought I was going just make my Denver breakfast sandwich as my wife and I really loved that one, but then I decided that I wanted a BLT, but as it was getting a bit late in the morning, I decided I would take my ultimate BLT and turn it into a breakfast BLT. What’s not to love about that, right?

Breakfast BLT Recipe
Breakfast BLT Recipe

Let’s get started.

Ingredients:

  • 2 slices of bread, toasted
  • 1 whole roma tomato, sliced
  • Your favorite bacon, cooked
  • 1 whole avocado, lightly smashed
  • Your favorite green lettuce, washed, and torn
  • 1 whole egg, cooked sunny side up
  • 2 tbsp mayonnaise
  • 1 tbsp unsalted butter

Make sure you have prepared all of your ingredients ahead of time.

Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.

To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.

Add the torn lettuce, slices of tomatoes, and top with the cooked egg.

How to make a breakfast BLT
How to make a breakfast BLT

To the other piece of toasted bread, spread on the avocado.

Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

As I made my wife’s sandwich first, I kept asking her ‘how is it?’. Her response was ‘this is so awesome, I cannot put it down!’. I knew this would be a great sandwich, and an awesome one to start of the day.

If you are looking for a great breakfast sandwich, give this one a try, it was a real winner in my opinion. Hope you enjoy!

Breakfast BLT
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 slices of bread, toasted
  • 1 whole roma tomato, sliced
  • Your favorite bacon, cooked
  • 1 whole avocado, lightly smashed
  • Your favorite green lettuce, washed, and torn
  • 1 whole egg, cooked sunny side up
  • 2 tbsp mayonnaise
  • 1 tbsp unsalted butter
Instructions
  1. Make sure you have prepared all of your ingredients ahead of time.
  2. Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.
  3. To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.
  4. Add the torn lettuce, slices of tomatoes, and top with the cooked egg.
  5. To the other piece of toasted bread, spread on the avocado.
  6. Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

 

Mexican Chorizo Egg McMuffin

One of my favorite breakfast sandwiches is probably the egg McMuffin, and I make them at home all of the time. I’ve made everything from a corned beef mcmuffin, my son’s favorite sausage and egg mcmuffin, and my favorite, the classic egg mcmuffin. But then came along this one, the Mexican chorizo egg mcmufffin. See another one of my favorite breakfasts is chorizo and eggs, mixed together and served with warm tortillas. To me that is a very comforting and filling breakfast, and hence why I came up with this recipe.

This is everything I love about both breakfast items, turned into one, and if you like chorizo, you are going to love this one as well.

Mexican Chorizo Egg McMuffin Recipe
Mexican Chorizo Egg McMuffin Recipe

Let’s get started.

Ingredients:

  • 1 whole English muffin, toasted
  • 1 slice of American cheese
  • 1 whole egg, cooked in a metal round
  • 1/4 tbsp butter
  • 1 tsp canola oil
  • 1/2 cup of Mexican chorizo (beef or pork), cooked, oil strained

Start by cooking your chorizo. To a small skillet, remove the chorizo from the casing, and cook on medium heat for about 6-8 minutes until it gets fully cooked and a bit crisp. Strain all of the oil. This is the tricky one, and trust me a lot of oil gets released when cooking Mexican chorizo. Once strained, set the chorizo to the side in a small bowl, wipe out the skillet, and let’s start cooking the egg.

One of my favorite things I purchased years ago were these round cutter sets from Amazon.  If you have these, lightly butter the inside of the round, place inside of the skillet, drizzle the oil inside of it, and crack the egg into it. Cook on medium heat, and when the edges, and top begin to cook through, take a butter knife and work your way around the inside of the round, and loosen the egg. The round may just lift up, but the knife is used just in case it does not.

Carefully flip the egg, and cook another minute or two.

How to make a Mexican chorizo  egg mcmuffin
How to make a Mexican chorizo egg mcmuffin

Now it is time to build the Mexican chorizo egg McMuffin.

Take the bottom half of the toasted English muffin and place it on your serving dish. Add the slice of American cheese, then the cooked egg, then the warm Mexican chorizo. Top with the top of the English muffin and get ready to dig in.

This is everything you love in an egg McMuffin but the real surprise is when you get that awesome smokiness from the Mexican chorizo. It is a little sloppy, I’ll admit, but not overly sloppy. Will I put this into my array of breakfast items? You bet. I hope you enjoy!

Homemade Iced Coffee

For whatever reason, I recently stopped drinking hot coffee. I guess my morning routine is not allowing me too. When I wake up, I immediately head to the gym to workout for about 30 minutes, or so, then head back home and quickly get ready for work. I guess the last thing I want to immediately pump into my system is coffee. Granted I do make a loaded fruit smoothie before heading to work, only to pump good nutrients into my system right off the bat. But I have been missing coffee, so I had to take matters into my own hands, and that’s when I started making batches of iced coffee. My colleague has been bringing in Starbucks every morning, and I’m always jealous because his iced coffee looks so good, hence what inspired me to start making my own.  It takes a long time for my body to cool down after the workout, so having a cold, refreshing iced coffee is exactly what my body has been needing on my morning commute.

Homemade Iced Coffee Recipe
Homemade Iced Coffee Recipe

This stuff is so easy to make, and it packs a great punch of caffeine, and is perfect during your morning commute, of afternoon fix. This always reminds me of Vietnamese iced coffee, one that I truly love as well.

Let’s get started.

  • 2 cups of your favorite coffee beans, grinded
  • water
  • ice cubes
  • sweetened condensed milk, to your desired sweetness
  • cheesecloth

Start by adding the coffee beans to a non-reactive jar. Fill with water, enough to cover, roughly 4 cups or so. Give this a good stir, then cover and let the water marinate in the coffee grinds for 24 hours.

Next, is to filter the coffee grinds. I use a cheesecloth for this purpose as it prevents any of the fine grinds from getting into the coffee.

Remove the lid, and take a sheet of the cheesecloth and cover the top of the container. Put a rubber band over the top if it helps you secure the cheesecloth. Pour into another container, letting all of the coffee drain. This can take a minute or two. Now you are left with this super dark, and rich coffee. Cover and place into the refrigerator until you are ready to serve.

Iced Coffee Ingredients
Iced Coffee Ingredients

When you are ready to serve, take about 3/4 cup and add it to a pint glass. Add about a tablespoon of the sweetened condensed milk, and stir. I like mine to be slightly tan in color. Add in iced cubes, and pour in cold water, just until about the top. Give another stir, and start gulping.

I would say that I have yet to have a cup of hot coffee in at least three weeks now, and have been batching out this cold brew instead. It’s not only refreshing, but it gives you that gentle boost to kick start  your day. Hope you enjoy!