Foods My Body Loves

“These are a few of my favorite things…” 

I plan to post pictures of my favorite and most used foods and recipes here.  However, right now I am completely lacking a camera.  So, until the birthday fairy comes, I will have to use my phone’s camera (Gasp!).  You would think that we would have a good camera since we have a child.  But, ours became lost months ago and my fiance has an great work camera.  So, if we absolutely needed one, we used that.  However, I am hoping I may be able to get one for my birthday or Christmas! (hint)


Cafeteria Cookie Oats

1/4 cup  old fashioned oats ( I used 365 organic) cooked in 1 cup of water and 1/4 tsp pure vanilla extract. 
I cook these for 4 minutes total in the microwave.   You will most likely  have to re-check to be sure they don’t boil over.  Just stir and cook in 1 minute intervals if need be.
Then,  add 1 frozen banana semi-defrosted.  Stir it in and cook for another 3o seconds to 1 minute.  This all depends on how mushy you prefer your banana…
I then add
About 1/2 TBS unsweetened cocoa powder…I usually use my 1/2 tsp as a “scooper” and use 3 “scoops”
Stir well!   It may take a few seconds to incorporate.
Stir in a GREAT BIG scoop of this guy!
Mmm….They taste just like the CHOCOLATE PB NO-BAKE COOKIES from my High School Cafeteria! I always loved those!
I like to top mine off  with this
Of course the yogurt is *optional*



Must Bee Delicious Oats 

1/4 cup  old fashioned oats ( I used 365 organic) cooked in 1 cup of water

1/4 tsp cinnamon

I cook these for 4 minutes total in the microwave.   You will most likely  have to re-check to be sure they don’t boil over.  Just stir and cook in 1 minute intervals if need be.

Add 1 frozen banana semi-defrosted.  Mash it up and stir it in! Microwave for another 30 seconds to one minute.


and The Star Of The Show


Stir a scoop of this deliciousness right into your oats

Then add 1/2 cup plain greek yogurt (I use Oikos but do watcha do!)

Stir as much as your prefer!


**You could use unsweetened applesauce instead of the banana.  But, in that case, the finished product will be considerable thinner.  **



Grandma Rose’s Sugar Cookies2/3 cup shortening

3/4 sugar

1 teaspoon pure vanilla extract

1 egg

4 tsp. milk (why 4 tsp. I do not know she has just always done it that way lol)

2 cups sifted all purpose un-bleached flour

1 tsp. baking powder

1/2 tsp baking soda

1/4 tsp salt

Pre-heat oven to 375 and spray cookies sheets with non-stick spray.  Sift dry ingredients into a large bowl and set aside.  With an electric hand mixer or stand mixer ( I use my Kitchen Aid), cream together shortening, sugar and vanilla.  Add milk and egg and mix until fluffy.  Add dry ingredients in small portions until incorporated. But, be careful not to over-mix.  You don’t want “tough cookies”.  Divide dough in half, wrap in wax paper and  chill for 3 hours or overnight.  (Sometimes I do that sometimes I put it in the freezer for 5 minutes.)  Roll one half of the dough onto a lightly floured surface and cut into desired shapes. 


The original recipe says to roll it to 1/4 in thickness.  I make mine a little thicker.  Place shaped cookies on sheet and bake for 8-10 minutes.  I like to underbake mine slightly.  But, that’s all preference.  Remove them from the oven and let them cool.  Frost with your favorite homemade or store bought frosting and enjoy!!



I modified a recipe from my most used cookbook


I used these to modify



Banana Bread

Prep: 25 minutes
Bake: 55 minutes


  • 2  cups all-purpose flour I used all whole wheat pastry flour
  • 1-1/2  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground cinnamon
  • 1/8  teaspoon ground nutmeg
  • 2  eggs, beaten I used cage free
  • 1-1/2  cups mashed banana (5 medium)
  • 1  cup sugar I used turbinado
  • 1/2  cup cooking oil or melted butter or margarine I used melted Earth Balance
  • 1/4  cup chopped walnuts I omitted these for Mallard
  • 1  recipe Streusel-Nut Topping (optional) I didn’t take them up on that option


1. Preheat oven to 350 degrees F.  I baked at 330 for 1 hour and 15 minutes   Grease bottom and 1/2 inch up the sides of one 9×5×3-inch or two 7-1/2×3-1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9×5×3-inch pan or 40 to 45 minutes for 7-1/2×3-1/2×2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

So we started with our bananas


and we moved right along. 

Everything was going well until I decided, after 25 minutes,  that the bread was not cooling quickly enough for me.  So, I ran a knife around the edge of the loaf and turned it upside down on a plate…rookie mistake.  I know better than to rush things.  I used to bake at least twice every week!  But, for some reason I had to hurry things along.



What did I do?  I scraped the piece from the loaf pan and replaced it on the inverted loaf.  I let it cool. I sliced it .





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One Response to “Foods My Body Loves”

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I love how you top your oats with yogurt…never thought of that! Looks super yummy!

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