Spreading the love one person at a time

Bananas and Cinnamon February 2, 2013

Filed under: Snacks — mwelker42 @ 2:02 am
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Cinnamon Banana

Cinnamon Banana

This is a easy fast recipe. Some days I want a little something sweet to eat without a lot of work. There are not a lot of measurements because I did not use any, I really did just shake some cinnamon on the bananas. Sometimes you just need to feed the need for something sweet and you don’t care what you use to get there. You need bananas that are just right, very little to no green on the peel, and little to no brown spots. Too green and they taste bitter when fried, to brown and they turn to mush, not that banana mush doesn’t taste good but its more of a breakfast thing.

1 or 2 bananas depending on your hunger and size skillet
some butter, just to get things started
honey  — Not too much or it will be too sweet. ( As if you can get too sweet)

Place your skillet on the cooktop and set it to just below medium. Peel the bananas and slice them in half lengthwise. Place a little bit of butter in the skillet, thicker than a butter shaving and WAY less than a chunk of butter.  No pressure on the amount of butter you just don’t want to deep fat fry them. Put the bananas in the skillet and sprinkle very little honey over the bananas, then shake on cinnamon. Not enough that it covers the bananas. Let them cook for 2-3 minutes then flip them over. Drizzle with honey and sprinkle with cinnamon.  Let it cook for a 1-2 minutes more. The bananas are done when you lift one side of the banana and it is doing its best noodle impression.

Put them on the plate, cashews are optional, but they do dress it up a little.  Enjoy.


This batch was a little heavy on the honey. ( At least Susan thought so) Note they are not fried brown when you flip them.

banana 1banana 2


Lemon treats September 9, 2012

Filed under: Snacks — mwelker42 @ 6:38 pm
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Wholefoods is a great place to find SCD recipes. I did not have to make any modifications to this recipe. I used small flake coconut and it comes out just like on the recipe. This should have a fairly long refrigerator life, if you can keep them in there that long. There are no raw eggs or food that may go bad, just keep it in the refrigerator to keep it firm. The recipe can be found here. http://www.wholefoodsmarket.com/recipes/846

Lemon Treats

Nutritional Info:

Per Serving:

  • Serving size: 1 lemon treat
  • 140 calories (100 from fat)
  • 11g total fat
  • 2.5g saturated fat
  • 0mg cholesterol
  • 5mg sodium
  • 10g carbohydrate (3g dietary fiber, 7g sugar)
  • 4g protein


  • 1  cup chopped pitted dates
  • 1  cup raw walnuts
  • 1  cup sesame seeds
  • 1/4 cup lemon juice
  • 2  teaspoons freshly grated lemon zest
  • 1/2 cup unsweetened dried coconut flakes


Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.


Kale chips

Filed under: Snacks — mwelker42 @ 4:00 pm
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Had some issues in July and august ( not SCD related) and I just did not have the energy to blog. But I am back now, I hope to bring you something new every week.

Kales chips are fantastic for those times that you miss potato chips. They are really easy to make and taste fantastic. several people have variations with chili pepper, salt, and other favorite seasonings, but I love salt the best. You can make Kale chips from red or green kale. Kale has a lot of good nutritional value, and lots of fiber so don’t eat the whole batch at once. This sounds funny because you think you would never eat an entire bunch of kale. But be careful you can do it with kale chips.


1 bunch of kale

dash of kosher salt ( or whatever flavoring you wish)

Sprinkle of olive oil

You need to take the kale off of the stems. See the kale photo and the leftover photo next to it. I hold the kale by the stem and gently pull off the leaves from the stem. Then you rinse off the kale and spin it in a salad spinner, or dry with a towel.  Let it stand for awhile to let more of the water evaporate.  I find something else to do for a 1/2 hr to 1 hr. Turn the oven on to 250° F.Spread the kale out on a baking sheet and lightly sprinkle with olive oil. Do not use too much oil or it will make the chips soggy. Think teaspoon not tablespoon. Sprinkle with salt or your favorite seasoning. put in the oven for 30 minutes.  Turn the oven off. and let the kale sit in the warm oven for about another 1/2hr. I have forgotten them all day once and they were fine. When you remove the tray from the oven I use a thin spatula ( pancake) to loosen them from the pan. They will be crispy and a little fragile.