Cycling Foodie

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I started the day with an awesome cup of coffee, made with Insight Coffee Roaster beans (http://insightcoffee.com/). Wow! I just discovered that roasting company yesterday on an impromptu trip to Sacramento.

I grabbed some toast with almond butter and honey, and headed out on a ride, hoping to beat the heat and wind. I rode from Davis to Winters, then up over Cantelow Road, back to Winters, then Davis – just over 55 miles. I had planned to ride up Cardiac Hill, also, but it just got too darn hot. I know; I wimped out. But, I rode pretty strong and each time I take on Cantelow it seems to be a little less challenging. Next thing you know, I’ll be riding my second Tour de Cure Century – just 2 weeks from TODAY!

Tonight I cooked dinner for my friend. We had a salad with heirloom cherry tomatoes, avocado, fresh basil, fresh mozzarella, and extra virgin olive oil, served with grilled bread.  It was simultaneously rich and delicious, light and refreshing.

Brown rice and vegetables ... Steamed brussel sprouts, asparagus, broccolette, tomato, and short grain brown rice

Grilled Bread

To make the grilled bread, I sliced a Trader Joe’s mini Pain Pascal, spread a small amount of extra virgin olive oil on each side, and placed on my George Foreman grill. I started the grill on high, then turned it down to medium-low. You really only need a small amount of olive oil to give it a little flavor, so be careful to not soak the bread too much (although it can taste good that way, too, if that’s what you want!)

The chicken … we used the Rocky chicken breasts again (http://www.petalumapoultry.com/). I went very simple tonight, just a little salt and pepper and then onto the George Foreman grill. Remember – cook chicken to 165 degrees.

Chicken Breasts, ready to grill!

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Whole Wheat Banana Bread

Preheat oven to 400 degrees farenheit
Prepare pans (I used mini loaf pans & sprayed with a bit of non-stick vegetable oil spray)

2 cups whole wheat flour
1 teaspoon baking soda
1/4 tsp salt
1/2 cup oil
1/2 cup brown sugar
2 eggs
4 ripe bananas (about 2 cups of pulp)
1 tablespoon instant espresso
1/2 cup chopped walnuts
1/2 cup dark chocolate chips

Measure flour, soda, and salt in to a bowl. Stir to combine and set aside.

With an electric mixer, combine oil, sugar, eggs, banana pulp, and espresso.

Gradually add flour mixture to banana mixture. Do not overmix or the bread will be tough. Fold in the nuts and chocolate.

Scoop batter into prepared pans and bake until a toothpick or cake tester inserted in the middle comes out clean. For mini loaves like this, it took about 20 minutes.

This recipe is adapted from The Tassajara Bread Book, revised edition 1986. I love this banana bread recipe because it’s not overly sweet and gooey (for lack of better word at the moment!), like so many banana bread recipes.

If this bread is too whole grain and dense for your liking, then you can substitute some unbleached white flour for the whole wheat. That will lighten it up a bit.

After consulting with some vegan friends, this recipe could easily be made vegan (no eggs & make sure the chocolate you use is vegan). Some ideas posed were to substitute unsweetened applesauce for the eggs, use agave nectar, molasses, or other more liquid sweetener. Flax seed (I’m thinking ground) would be a great addition, too. Another possible vegan substitution for the egg is 3 tablespoons water and 1 tablespoon flaxseed oil. (Thanks Shanna & Meeta!)

I was thinking honey, but then remembered that honey is not vegan! But, it would still be yummy to substitute for the sugar and would add some sweetness and moisture.

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… would be a perfect day to stay home and make bread …

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Homemade banana bread with walnuts and dark chocolate chips
… a festive twist on a healthy, whole wheat banana bread.