- 3 mashed bananas (ripe)
- 1/3 cup apple sauce
- 2 cups uncooked quick-cooking oats
- 1/4 cup skim milk
- 1/2 cup raisins (or any other dried fruit you want to add)
- 1 tsp vanilla
- 1 tsp cinnamon
(1 tbsp sugar or other sweetener, if you really want it sweeter, but I think it’s sweet enough)
Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool.
Variations: Add chopped nuts, and substitute dried cranberries for raisins, if you don’t like raisins. Cardamom fans may want to substitute that spice for the cinnamon.
· 2 tablespoons unsalted butter
· 1 teaspoon fresh garlic, grated
· 1 teaspoon fresh ginger, grated
· 1/2 teaspoon crushed red pepper flakes
· 1/2 teaspoon kosher salt
· 1/2 cup fresh pineapple, diced
· 1/2 pound medium raw shrimp, cleaned
· 2 tablespoons fresh lemon juice
· 2 fresh thyme sprigs, leaves only
· Couscous, for serving
Melt the butter in a large sauce pan over medium heat, add the garlic and ginger and cook until soft and fragrant, then add the pepper flakes and sauté for 1 more minute. Turn the heat to medium-high and add the pineapple, cook for 10 minutes, until the pineapple starts to break down. Add the shrimp and sauté until they’re pink and just cooked through, about 6 minutes. Remove from the heat and toss with lemon juice. Sprinkle the thyme leaves over each portion and serve immediately over couscous.