After School Snack

I know, I know...whose kids eat radishes? And honestly, I can't answer that question. Mine don't - yet, but I'm hopeful that they will! If I put it in front of them enough, they will. That's my theory and I am sticking to it. So when we get home from school, I munch on the peppery radishes with sea salt and they love the creamy, lemony herbed butter and warm baguette. This is a recipe adapted from the fabulous Barefoot Contessa - Ina Garten. She is amazing and my kids love this recipe. It's the perfect snack to hold them over until dinner. Enjoy!

La Recette:

1 bunch radish, washed and trimmed
1 gluten free baguette - I like Schär
1 stick unsalted butter, room temperature
1/4 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
1 teaspoon fresh thyme - chopped
2 teaspoons fresh dill - chopped
2 teaspoons Italian parsley - chopped
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Sea salt or kosher salt for dipping the radishes

Combine the butter, zest, lemon juice, thyme, dill, parsley, 1/2 teaspoon of kosher salt, and pepper together in a medium bowl and mix until everything is incorporated. I like to warm the baguette in the oven for about 5 minutes at 400 degrees and then thinly slice. I also sprinkle about one tablespoon of sea salt on the plate to dip the radishes.

Juice - Le Jus

So I received the amazing Breville Juice Fountain Elite from my husband for our anniversary, and I have to say that I am slightly obsessed.  This is an excellent way for me to get my family to ingest more fruits and veggies!  I love it!  The first juice photo is a combination of strawberries, apples and pears I like to call Strawberry Surprise.  The "surprise" being that Mason thinks that he is just drinking strawberry juice.  The last juice photo is my personal favorite.  I call it The Green Dream.  One day Mason and Gabby will love the Green Dream as much as I do.  For now I am happy to have them drink Strawberry Surprise.  I hope you enjoy these recipes and happy juicing!  

Les Recettes:

Strawberry Surprise-
1 pint Strawberries washed
2 pears washed
1 apple washed

-Cut the pears and apples into pieces that fit into your juicer and follow your specific juicer instructions.  The Breville juicer is so easy to use, I literally dump everything in and voila - juice!
-Makes about 20 oz.

The Green Dream-
5 1/2 cups spinach washed
1.5 cups kale washed
1 lemon washed and peeled
4 cups pineapple, skin removed (and you can use the core too!)
1 orange peeled
1 -2 inch piece ginger peeled 
-Again, cut everything into pieces that will fit into your juicer and follow your juicer instructions.  
-Makes 20-25 oz.  
*If you don't have a juicer you can put everything into a blender and food processor and strain it, but having a juicer is much easier.  

Pain aux bananes

Every time I make this banana bread, it takes me back to my Nana's kitchen. When I would visit her, she would make it for me and the aroma alone conjures up so many memories. I love that I can make a gluten free version for mes petits and it always puts a smile on their faces. This photograph was taken by Joanie Schwarz, à mon avi, the best photographer in the world! I am dedicating this gluten free banana bread to Joanie. From now on, it will be called pain aux bananes de Joanie :) I make it for her in gluten free vegan version. Joanie and Maxine (my friend and cousin) inspired me to start this blog. They are amazing women, Mothers, and friends. They have given me so much support and I will never be able to thank them enough.


La Recette:

2 1/4 cups gluten free flour (I think Bisquick Baking Mix is great.  I use my own custom blend of Sugar & Spice GF flour and hopefully it will be available for purchase soon). 
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1.5 cups sugar
3 ripe bananas (they can be super ripe)
2 eggs (room temperature)
1/4 lb. room temperature UNSALTED butter
1/4 cup low fat sour cream
1 teaspoon vanilla
1.5 cups milk chocolate chips (I like Ghirardelli brand)
1 cup chopped walnuts (optional)

*If you want to make the vegan (Joanie) version substitute the eggs for 3/4 cup of unsweetened apple sauce, I replace the butter with Earth Balance sticks (same amount - 1 stick), and I don't use the sour cream. Also use dark chocolate chips instead of milk chocolate (again, same amount - 1.5 cups).

Pre-heat oven to 350 degrees. Butter and GF flour 1 loaf pan or 4 mini loaf pans.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time and then mix in the vanilla. Add the bananas and sour cream. Mix until combined.
In a separate bowl, combine the GF Flour, baking soda, kosher salt, and cinnamon. Add the chocolate chips and walnuts(optional). Make sure they are coated with the flour mixture. Slowly add the GF flour mixture to the egg mixture.
Pour mixture into the loaf pan(s) and bake for 45-50 minutes in the big loaf pan or 35-40 in the small loaf pans. Bake until the top is lightly browned and a toothpick can come out (almost) clean when inserted in the center.
*Just before placing in the oven, I sprinkle the top with cinnamon and turbinado sugar.
Let the bread cool in the pan(s) for about 15 minutes, then remove the bread and place on a wire cooling rack.
Serve warm or at room temperature.
Enjoy!