Going Bananas!

7 ways with…
1. Mash into a cheesecake. Jamie Oliver’s banoffee cheesecake is a good recipe to try!
2. The tried and true banana muffins, bread and cake
3. Smoothies
4. Add to pancakes, waffles, custard
5. poori (puri) (Indian deep fried bread)
6. Wrap banana in foil, put in the freezer. Then you can dip in chocolate later and re-freeze for a frozen desert treat
7. Or wrap the banana in foil and do the opposite; halve the banana. after adding some chocolate in the middle bake in the oven


Replacing the refined sugar rush

Instead of sugar…
I’m going to be helpful and write a post about replacing refined sugar after the post about sugar just in case limiting sugar intake is your goal. You can find most of these products in the health food section of the supermarket or in a health food stores if you don’t want to use refined sugar. I found this information on http://www.taste.com.au when I searched with how to use {…} unless I have given another website link instead
o Golden syrup: Baked goods- biscuits cakes, very sticky, slightly runny, drizzle over sweet such as pancakes or mix with savoury such as beans, dressings, marinades
o Agave nectar and syrup: dissolves well- drinks hot or cold, topping for sweet dishes such as pancakes
o Maple syrup: mix with savoury products, eg marinade, or drizzle over pancakes or cook with bacon
o Rice malt syrup: baking, deserts, smoothies
o Honey: marinade meat and veggies, deserts, smoothies
o Coconut palm sugar: ratio 1:1 with sugar. Use as you would use sugar
o Rapadura (panela): unrefined sugar
References and inspiration
Good websites to peruse for more info
Cooking with sugar alternatives
These pages give good advice when you want to use a sugar alternatives because the alternatives may react differently to sugar in some recipes

Sweet Stuff

If you don’t mind the occasional sugar treat here’s a handy guide to just some of the different sugar products out there. If you’re trying to kick the sugar habit or have already done so, there’s always sugar replacements.

Here’s a list (a general and not limited to this list, list) of different types of sugars and when to use them


There are many other specialty sugars such as for jam or coffee, low G.I or mixes with sugar alternatives. The main thing to learn from this list is that brown or raw type sugars will give a stronger caramel like flavour than white varieties to your cooking.
references for this post:


Chia seeds

They’ve been popular for a long time now and it seems for their tiny tinyness these seeds pack in a lot of nutrition. This post can give you a starting point if you’ve never tried chia before. I took some notes from a book by Barrie Rogers and Debbie Dooly- cooking with chia for dummies- yep that’s what it called!

  • Just remember when cooking with chia they thicken up foods- good for soups for example.
  • When you’re baking with chia the mixture will be heavier/ have more bulk/ become denser.
  • My last tip is to cook with plenty of liquid- it’ll get absorbed really well by these water lovin’ seeds.

Your challenge this week should you choose to accept it, if you haven’t already give these seeds a go. Thanks for reading!