Well, it’s almost Easter weekend yet again. For those of you who are new, Go Eat a Carrot originally formed right around this time, 3 years ago I believe. Crazy how time flies! The blog has definitely evolved, where it was originally a place for me to express any and all of my thoughts, particularly those thoughts evolving around sexuality and dating, it is now mostly used to showcase my Phallic Food Diet Recipes.
This shredded carrot salad would make a great addition to any spring-time food gathering festivities you’ve got going on. It’s also one of those interchangeable recipes, feel free to change out the chickpeas, the nuts, the dried cherries, or the herbs with whatever you have on hand that you think would work well.
Thank you for reading and I hope you enjoy this delicious and healthy carrot salad recipe!
Shred That Carrot Salad with Chickpeas and Nuts Recipe
What You Need:
2 tablespoons of Olive oil
2 teaspoon Dijon mustard
½ teaspoon Garlic powder
Juice of ½ lemon
Tablespoon of Honey
About 5 carrot, shredded (or buy pre-shredded if you so choose)
1 can of chickpeas, drained
½ cup pecans, rough chop optional
¼ cup sunflower seeds
¼ cup dried cherries
A handful of fresh basil, tore up
What You Do:
Make the dressing– in a small bowl, whisk together all of the dressing ingredients.
Make salad– in a medium-sized bowl (preferably one with a lid that you can put in the fridge), throw in the salad ingredients, stir it up a little bit, then toss the dressing over the top and stir some more until all is fully covered. Refrigerate until ready to eat. Can probably make a few hours or even a day ahead, though you can also just eat it right away if you so choose.
I had heard about pancakes made with bananas before but something about it always seemed kind of gross to me. Probably because it took me 33 years to be able to eat bananas at all. The thought of bananas smoothed out and then cooked wasn’t that appealing. BUT, I decided to give banana pancakes a whirl and I was pleasantly surprised. They have all the classic pancake traits, fluffy, moist, sweet, but with just a slight banana flavor. I think the blueberries, pecans, and syrup really help to layer on the flavor and texture.
If you have extra bananas sitting around on the verge of turning, this is a great way to use them. Quick and simple and they don’t even use flour, so you gluten-free freaks may rejoice!
The blueberries and nuts are optional and you can substitute any other topping or none at all if you so desire. You can also double or triple the batch if you have more people to feed. This recipe is ideal for two people (or two meals) or if you’re cooking a whole breakfast spread, these make a nice addition.
Your mouth deserves this banana pancake delight.
Banana Pancakes with Blue Balls and Nuts Recipe
What You Need:
1 cup rolled oats
2 medium bananas, peeled
¼ cup milk of choice
1 tablespoon of honey
A pinch salt
A handful of blueberries
A handful of pecans
What You Do:
Heat a well-greased large skillet or griddle to medium high.
Put the oats, bananas, milk, honey and salt in a blender and blend up smoothish.
Pour batter with ladle into small rounds onto the greased skillet.
Drop a couple of pecans and/or blueberries on top.
The pancakes will start creating air pocket bubbles to help you know they are cooked on the bottom. The spatula should easily slide under the pancake when ready to flip (around 2 minutes)
Once flipped over, cook an additional minute. (This recipe makes about 8 small pancakes.)
I topped mine with a sugar-free pecan syrup and more blueberries and pecans. Obviously do it your way.