Couple Things...

Yesterday, many things happened.

#1: I tore apart my home in an attempt to organize (I know, not at ALL like my usual self)

#2: I made this amazing oatmeal banana bread:















#3: I took pictures of my pretty flowers















And finally #4: I made some dinner















Let's talk recipes now.
I hate to say it, but I'm pretty sure the oatmeal banana bread is going into the vault. You know the, wouldn't it be nice to have a bakery one day bakery secret recipe vault. But I WILL share with one of John's favorite things about banana bread, and it is:

Banana Bread French Toast:

• 4 slices (or however many) of banana bread
• 2 Tbsp melted butter (and I have totally used the 0 calorie spray butter and it works just fine)
• some dashed of cinnamon (to taste)

Now, we're not big egg fans here so even when I make "traditional" french toast, we leave them out. With sweet, delicious banana bread, I can't imagine hiding the flavor behind and egg wash! But then again, I don't like eggs...

Back to the recipe:
Melt your butter in a small dish (or spritz your bread with the fake butter spray) and stir in a few dashes of cinnamon (if using spray butter, just shake the cinnamon over each slice). Using a spoon, sparingly drizzle the melted butter across your bread (both sides).

Just remember: we don't want any heart attacks or soggy bread. Less is more. Just enough to give it something to sizzle and brown when it hits the griddle. Brown the bread lightly (or darkly if that's how you like things) on each side, dish up, and serve with your favorite toppings!

For dinner, I cooked up some Lemon Garlic Chicken and some Quinoa ("KEEN-wah", a very yummy grain).

Lemon Garlic Chicken:

• 2 chicken breasts (or about that much in tenderloins, etc)
• juice from 1 lemon
• 1 1/2 tsp minced garlic
• 2-3 Tbsp olive oil
• a dash of salt, pepper, and your favorite seasoning (like oregano or thyme or rosemary - or all of the above!)

Mix the above ingredients together in a ziploc bag and place your chicken in to marinate (4 hours is good. If you're short on time, just cut up your chicken into smaller pieces - that's what I did). Then cook/grill/etc. as desired. It's got a lot of lemon kick and is really yummy served with:

Quinoa and Tomatoes:

• 1 cup quinoa
• 2 cups water
• 2 tomatoes, chopped
• dash or 3 of cilantro
• small sprinkle of rosemary
• dash of salt
• balsamic vinegar and olive oil to taste
• chopped pecans or walnuts (optional)
• and I had buckwheat, so I cooked some up and tossed it in
• and I ALSO think that the addition of some diced red onion would be heavenly in this little creation

Bring your water to a boil and add in quinoa. Cover and simmer about 15 minutes.
Meanwhile, chop up your tomatoes (and red onion if you're brave :o). Once quinoa is done cooking, transfer to a bowl and mix in in your tomatoes (and red onions) and pecans (and buckwheat). Season with your cilantro, rosemary, and salt. Stir together and drizzle with some olive oil and balsamic! (It stores better for leftovers if you drizzle on each serving rather than the whole bowl of quinoa. 1 cup will make a LOT. More on how I used my left overs later... ;)

Phew! And there, dear readers, in addition to some laundry and a great time on the eliptical, is how I spent my yesterday. Enjoy your today!!