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Recipe Blog

Fall Vibes Easy Banana Nut Bread

Melanie Mineau

Melanie Mineau Banana Nut Bread.jpeg
Melanie Mineau Banana Nut Bread 1.jpeg

There are quite a few things that are synonymous with fall: crunchy leaves, pumpkin spice lattes, pumpkin patches, knee-high boots… the list goes on and on. When it comes to fall-inspired foods though, I have a few specific things that come to mind. I always think of banana nut bread and pumpkin pie. The smell of them cooking in the oven radiates fall throughout your home. It’s like living in a Yankee Candle. I absolutely love it.

True story: I once thought I’d be super Martha Stewart-esque and bake a pumpkin pie from scratch. Move over Libby’s can, I thought to myself, I was headed straight to the source to get my ingredients! So, I went to the pumpkin patch and picked out a pumpkin. A pumpkin, that in my mind, I was going to gut and use to make my Pinterest-worthy pumpkin pie. Only thing was, who knew that the pumpkins at the patch are not the same as the ones you use for baking? I found that out the hard way.

I removed the pie from the oven and was so proud of myself. I must’ve made my boyfriend come over at least 5 times to admire it as it cooled. The admiration quickly turned to laughter though, as I went to slice into the pie. We cut into it and as we pulled the first slice upwards, the entire rest of the pie filling came up with it. It was like a massive mound of pumpkin spider webs.

“You left the stringy things from the pumpkin in there?” I remember my boyfriend asking. Yes, yes I did, because it was my first time baking a pumpkin pie. A pumpkin pie from scratch, dammit. I had no idea that the strings wouldn’t melt, or that furthermore, they weren’t supposed to even be in there in the first place. I can tell you one thing now though, I usually just stick to the tried and true Libby’s recipe. Of course, every time I make a pumpkin pie, my boyfriend (now fiancé) can’t help but reminisce about my first pumpkin pie aka my “pumpkin try.”

So, without further ado, here’s my yummy banana nut bread recipe. No pumpkin strings attached.

PREP TIME

10 minutes

COOK TIME

1 hour and 10 minutes

TOTAL TIME

1 hour and 20 minutes

YEILDS

16 servings (8 slices and then slice in half)

WHAT YOU NEED

I Can’t Believe It’s Not Butter

Coconut Sugar

Vanilla Extract

Cinnamon

Eggs

Frozen Ripe Bananas

Almond Milk

Unbleached All-Purpose Flour

Salt

Baking Soda

Chopped Pecans

Coconut Oil Spray

INGREDIENTS

  • 1/2 cup I can’t believe it’s not butter

  • 1 1/4 cups coconut sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 2 eggs (beat them)

  • 3-4 overripe bananas (freeze them the night before, thaw them for 2 hours at room temp., then peel and mash them)

  • 1/4 cup almond milk

  • 2 cups unbleached all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup walnuts (chopped)

  • Coconut oil spray

INSTRUCTIONS

Prior to starting the recipe, freeze 3-4 overripe bananas (the peel should be black). Before you plan to make this recipe, take the frozen bananas out of the freezer, let them thaw at room temperature, then peel and mash them. This takes about 2 hours, so keep that in mind. Freezing the bananas will add sweetness to the banana bread and make the flavor better overall.

Pre-heat oven to 350

1.     Mix butter and sugar. It helps if you soften the butter first

2.     Add in vanilla, cinnamon and eggs

3.     Mix all of your dry ingredients together in a separate bowl. Then switch back and forth between adding a scoop of the mashed bananas (include any extra banana liquid too) and then a little of the almond milk. Continue this rhythm until they’re all mixed together

4.     Add in nuts (or leave them out if you prefer)

5.     Mix all of the ingredients together

6.     Spray coconut oil generously on the inside of a small bread pan

7.     Pour all of your ingredients into the bread pan

8.     Bake at 350 for 1 hour (check around the 1 hour mark and if it needs longer, keep it in an additional 10-15 minutes). You can test if it’s ready by placing a toothpick in it. If you take the toothpick out and it comes out clean, it’s ready

9.   Enjoy!

I’d love to hear if you end up trying this recipe and what you think. So, let me know and be sure to tag me on Instagram @melaniemineau!

Avocado Toast Deviled Eggs

Melanie Mineau

Avocado Toast Deviled Eggs.jpg

These little babies are not only delicious, they're also really easy to make! This recipe is healthier than classic deviled eggs, but will leave you and your guests just as satisfied. This recipe contains no mayo...aka less guilt. They're also the perfect appetizer and are sure to impress at any party.

PREP TIME

5 minutes

COOK TIME

15 minutes

TOTAL TIME

20 minutes

YEILDS

12 servings (12 deviled eggs)

WHAT YOU NEED

Hard Boiled Eggs

An Avocado

Yellow Mustard

A Lime

Salt & Pepper

Avocado Oil

Slice Of Ezekiel Bread

Chives

Paprika

INGREDIENTS

  • 6 eggs
  • 2 tbsp. avocado
  • 2 tsp. yellow mustard
  • 2 slices of lime
  • Salt & pepper to taste
  • 1 tsp. of avocado oil
  • 1 slice of Ezekiel bread
  • chives, to be used as a garnish
  • paprika

INSTRUCTIONS

1.     Boil a large pot of water (enough to fully submerge the eggs when you add them in)

2.     Add some baking soda to the pot in order to make de-shelling the eggs easier later

3.     Once the water is boiling, gently place your eggs into the pot, being careful not to break them

4.     Set the timer for 13 minutes

5.     Cover the pot and allow the eggs to boil in the water for 1 minute on the burner

6.     After 1 minute, remove the pot from the burner and leave covered for the remaining 12 minutes

7.     After exactly 12 minutes, take the eggs and place them into a bowl of ice water to chill

8.     Once the eggs have chilled, de-shell them and cut lengthwise

9.     Empty all the yolks from the eggs into a bowl

10.    Scoop 2 tbsp. of ripe avocado flesh and place into the bowl with the yolks

11.     Add in 2 tsp. of yellow mustard

12.    Squeeze two slices of lime into the bowl (the acidity will help the avocado from turning brown)

13.    Salt and pepper to taste (I like to add a little more salt than pepper)

14.    Add in 1 tsp. of avocado oil (add a tiny bit more if needed to make the texture smooth)

15.    Mix the contents in the bowl until smooth

16.    Take the mixture from the bowl and distribute it evenly back into the center of the hard-boiled            eggs

17.     Sprinkle paprika on top of all of the eggs

18.    Chop up your chives and then place them on top of the yolk mixture in the eggs

19.    Let the eggs chill in the fridge until you’re ready to serve them (less than 24 hours)

20.   Before serving, toast a slice of Ezekiel bread and then dice it into crouton-sized bites

21.    Place the pieces of toasted bread gently back into each of the deviled eggs’ yolk mixture

22.   Enjoy!

GARLIC SHRIMP WITH SUN DRIED TOMATOES AND ZOODLES

Melanie Mineau

GARLIC SHRIMP WITH SUN DRIED TOMATOES AND ZOODLES

I made this delicious shrimp and zoodles recipe for dinner last night and after posting it on my Instagram stories, I received several requests to share the recipe. Next time, I'll be sure to take lots of photos of the steps. This dish is super easy to make though and I used spices I already had in my pantry, which many of you will likely already have in your spice collection as well. 

I'm all about low-carb dishes these days, since I try to track my macros daily. I eat most of my carbs in the morning, whether it's toast, a luna bar, a banana, or yogurt. By the time dinner rolls around I usually don't have lots of carbs left. That's when I opt for zoodles! If you aren't tracking your carbs though or need more carbs, you can easily swap the zoodles for a healthier pasta (almond flour, veggie, etc.).

I hope you guys enjoy this recipe. If you end up trying it, let me know in the comments down below!

WHAT YOU NEED

Avocado oil

Cooking spray (I like to use coconut oil cooking spray)

Shrimp

Spiralized zucchini (I like to keep it simple and get the pre-packaged fresh spiralized zucchini)

Sundried Tomatoes

Basil

Garlic

Red pepper flakes

Fresh ground pepper

Fresh parmesan cheese

print recipe
GARLIC SHRIMP WITH SUN DRIED TOMATOES AND ZOODLES
This dish is the perfect mixture of garlic and spice. The zoodles are a great swap for traditional pasta and will leave you feeling full, without having to consume all those extra carbs! Bonus: You can cook this in under 20 minutes!
Ingredients
  • 3 tablespoons avocado oil
  • coconut cooking spray
  • 1 lb. shrimp (medium, peeled and deveined)
  • 2 containers or 2 spiralized zucchini
  • 2 teaspoons basil
  • 1 tablespoon minced garlic
  • 1 teaspoon (add more if you like it spicier) red pepper flakes
  • Sprinkle to taste fresh ground pepper
  • 2 tablespoons fresh parmesan cheese
  • 3 ounces sun-dried tomatoes
Instructions
1. In a large skillet, heat the avocado oil and garlic over medium heat2. Let the garlic cook for a few minutes until fragrant3. While the garlic is heating, place another large skillet on medium heat for the zoodles4. Add shrimp into the skillet with the garlic5. Add in the basil, red pepper flakes, sun-dried tomatoes and fresh ground pepper to the shrimp skillet6. While the shrimp are cooking (about 5 mins--you'll know they're done when they're totally pink), spray your cooking spray on the second skillet7. Add your zoodles to the second skillet that you just sprayed8. Cook the zoodles (really you're just blanching the zoodles) for 3-5 minutes9. Once zoodles are cooked al dente, place them in a pasta strainer in the sink to remove excess moisture10. Take the zoodles and place them on some folded paper towels and press lightly to get rid of additional moisture, because nobody wants watery zoodles ;)11. Divide the zoodles into 2-3 servings and top with the shrimp and sun-dried tomatoes. You can leave the oil in the pan or add to the zoodles for more flavor12. Top each serving with fresh parmesan cheese13. Enjoy while warm! 
Details
Prep time: Cook time: Total time: Yield: 3-4 servings