PB + Banana Sandwich

With honey and cinnamon. Yes! That would have been a very long title wouldn't it?

Sure there's always the classic PB+J but I'm a bit of a sucker for this one. Although to honest with you, if it's got nut butter on it or in it I'll love it.

This is a childhood favourite with a few additions.

1. Cinnamon (one of the best spices ever!)

2. Honey (local of course)

...not just any honey either...creamed honey! The texture is just so smooth and silky it puts this sandwich over the top.

Of course there is no wrong way to make a peanut butter sandwich. Whether you like it crunchy or smooth (hey peanut butter choice is a very personal issue), let's just get one thing straight; don't be stingy with it. Am I right? This sandwich is all about the balance of flavor and texture. Two tablespoons will do the job well. 

You can have it for breakfast or lunch. Take it on a hike. On thing is for certain... if you have a peanut butter craving, this will cure it.

Are you getting hungry yet?

PB + Banana Sandwich with Cinnamon & Honey (gluten free option) serves 1

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Ingredients:

• 2 slices whole grain bread (or GF bread)
• 2 tbsp smooth natural peanut butter
• 1 tbsp unpasturized creamed honey
• 1/2 ripe banana
• ground cinnamon for sprinkling

Directions:

1. Spread peanut butter evenly on both slices of bread. Gently spread creamed honey over the peanut butter of one slice of bread.
2. Slice banana in 3/4-inch slices and place on the other piece of bread with peanut butter. Make sure the banana slices are close together and completely cover the slice of bread.
3. Sprinkle both sides well with cinnamon. Place the slices togeter, cut and serve.

*Tip* This is also great toasted up in a panini press or grill.

I think it's effectively cold enough now that it's time to break out the pumpkin.

Homemade Pizza

I don't care how many pumpkin recipes are already starting to show up, or how the leaves have already started changing colour, or how a select few grocery stores have already started pushing halloween...

... It's still summer!

As much as I love fall, I don't want to say goodbye to summer. Not just yet anyway. We've had some beautiful warm weather this week and I'm holding onto what's left of it. So today I'm tempting you with a pizza that is brimming with fresh summer flavour.

Homegrown tomatoes. Check.

Homegrown bell peppers. Check.

Homemade marinara sauce made with homegrown tomatoes. Double check!

The base of this pizza uses my recipe for 100% whole grain pizza dough, which can be thrown together in a matter of minutes and it only takes 30 minutes to rise. The real star of this meal is the homemade marinara sauce. I admit it takes a bit more work to make, but believe me it's worth it! Especially if you are using your own tomatoes grown from your backyard.

Spread it over your pizza dough, top with more summer fresh tomatoes and mozzarella, and dinner is served.

You can change the toppings to your own liking. The sky's the limit. But I personally like this combination of caramelized onions, roasted bell pepper, spinach and sliced tomatoes. Just remember the fresher the better!

Homemade Pizza with Homemade Marinara Sauce makes 2-14 inch pizza's

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Ingredients:

• 1 batch whole grain pizza dough
• 2 tbsp yellow cornmeal
• 1 cup marinara sauce
• baby spinach
• 1 red bell pepper, roasted + peeled, thinly sliced
• 1 small onion, caramelized
• 1/4 cup goat cheese
• 1 cup mozzarella cheese
• fresh basil to top

Directions:

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500˚ (keep pizza stone or baking sheet in oven as it preheats).
2. Cut the prepared pizza dough into 2 even pieces. Roll dough out to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Evenly sprinkle about 1 tbsp cornmeal over pizza stone; place dough on pizza stone. Spread marinara sauce over dough leaving a 1/2-inch border. Top first with a thin layer of spinach leaves, 1/2 of the roasted peppers and onions. Then sprinkle 1/2 of the goat cheese on top of the veggies. Sprinkle evenly with 1/2 cup of mozzarella. 
3. Bake at 500˚ for 12 minutes or until crust and cheese are browned. Top with a few leaves of chopped fresh basil. Cut pizza into 8 slices.

Now go make some pizza; fall is just around the corner.