No-Cook Recipes: Healthy Breakfast Banana Split

This is a fun spin on your typical fruit and yogurt dish morphed in to a mock banana split that's perfect for breakfast or dessert!

Healthy Breakfast Banana Split

Don't you just love no-cook recipes?  With busy holiday coming up a recipe that you just assemble is high on my list of things to make.  Here's a fun modification of a banana spilt turned healthy.  I found this weight watchers recipe that I just had to try and modified it just a bit.  With just a 6 ingredients you can have a healthy breakfast or dessert that tastes amazing!  

The banana is the star with toppings of sliced strawberries, a drizzle of yogurt and honey, along with a sprinkling of granola and sliced almonds.   This mock banana split is so delicious and healthy, but don't take my word for it, make it today!

Enjoy!

What Ingredients do I need?

• banana - you will need 1 banana per serving

• strawberries - buy nice ripe strawberries, or use frozen

• Greek yogurt - or your favorite yogurt

• honey 

• granola

• sliced almonds

Substitutions and Variations

• Use any type of berries you want

• Drizzle on some warmed peanut or almond butter for added protein

• Use vanilla yogurt for more flavor

• Flavored granolas will give variety

Kitchen Tips and Notes

• You can serve this in a banana split bowl or a longer plate as I did to accommodate the full size of the banana.

• Ready in 10 minutes.

• Play around with flavors and make this your own.

• This recipe is a weight watcher recipe that I modified.  WW points 4-9.

• Serve has a fun dessert or breakfast!

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Healthy Breakfast Banana Split

serves 1
WW points: 4-9

1 medium banana, halved lengthwise
2 Tablespoons Greek yogurt
drizzle of honey
3-4 sliced strawberries
1 Tablespoon granola
sprinkle of sliced almonds

Place the banana on a plate.  Scatter strawberries over and around the banana.  Using a spoon, drizzle or place drops of yogurt over the banana and strawberries.  Drizzle with honey.  Sprinkle with granola and sliced almonds. 

Summer Fresh Recipe Series: Italian Layered Picnic Sandwich

This BIG sandwich is layered with all sorts of flavor bursting ingredients making for one heck of a meal!

Here's something light and easy that requires no cooking for my 19th installment of my Summer Fresh Recipe Series.  We're making sandwiches!

Inspired by a sandwich we had down in Santa Monica at the famous "Bay Cities Italian Deli" this huge sandwich is layered to the brim with all kinds of goodies.  You can't beat a good sandwich for a light supper, lunchtime, picnic, or as a potluck item.  This sandwich is my variation of an Italian layered submarine sandwich and it is packed with flavor!

Using an uncut loaf of French bread as the starting point, you can make this sandwich ahead and take it along with you, then cut it as you serve.  Perfect for a block party or a small family reunion.  We made this one hot summer evening when it was even too hot to grill outside.  I served this with a wonderful Tangerine Salad (recipe coming) and it made a wonderful dinner.

The layers include salami, mortadella, turkey, and even chicken deli meats.  The addition of fresh basil, marinated artichokes, spinach, fresh mozzarella, and onion all add tremendous flavor and take this sandwich to new heights!  

Kids as well as adults will all love this sandwich, and the best part is there is NO COOKING involved! Gotta love that when it's even too hot to grill. So go pick up a fresh loaf of french bread, some deli items and sit back and relax with a big filing slice of heaven.

Enjoy!

Summer Fresh Recipe Series

• Spicy Grilled Eggplant
• Carrot and Almond Bulgur Salad
• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Italian Layered Picnic Sandwich

serves: 8-10 depending on the size of the loaf

1 un-sliced loaf of French Bread
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp Italian seasoning

1/4 lb cotto or hard salami, thinly sliced

6 slices fresh mozzarella

8-10 fresh basil leaves

1 1/2 roma tomatoes, thinly sliced

1/4 lb mortadella

1 6 1/2 oz jar marinated artichoke hearts, drained and quartered if whole

spinach greens

1/4 lb turkey slices

1/4 red onion, thinly sliced

1/4 lb chicken slices

kosher salt & fresh ground black pepper

Cut loaf in half horizontally.  Pull out some of the bread filling from the tops and bottoms.  Combine the olive oil and the garlic in a small bowl.  Brush tops and bottoms with oil mixture.  Sprinkle with Italian seasoning.  

Layer bottom loaf with 1/2 of each:  salami, mozarella, basil, tomatoes, mortadella, artichokes, spinach, turkey onion and chicken.  Repeat layers.  Season with salt & pepper.  Place bread tops on top.  Slice into good sized wedges.  Serve.

Fruit Salad with a Red Currant Raspberry Sauce

 Yum

Summer fruit is everywhere and what a better way to use it than in a cooling fruit salad.

This salad isn't any old fruit salad though.  No, it is one that is tossed in a wonder sauce.  Yes, a sauce that just lends another layer of fruit flavor to the mix. 

Recently I had the leisure of attending  a Cool "No Cook" Sauces cooking class taught by Phillis Carey (one of my favorite chefs) down in San Diego.  She made some fabulous sauces using oils and vinegars from Vom Fass.  I love them all but new that I would make the Red Currant Raspberry Sauce first.  She placed it on a fruit salad and I loved it so much that I kept my dish simple as well.  

We had this for Memorial Day, but guess what?  The 4th of July holiday is coming up next week and this would be the most PERFECT dish to serve at any BBQ festivities you may be having.  Perfect for a picnic, grill, potluck, outdoor concert, beachside, lakeside...you name it.  Everyone loved this fruit salad so since it was such a hit, I wanted to share it with you today.

Kitchen Notes:  This uses a Red Currant Jelly.  Bonne Maman' make a good Red Currant jelly.  You also may find it from Knott's jelly.  If you can't find the red currant use a good grape jelly.  It tastes delicious as well.  This also uses raspberry vinegar which I've seen at most major grocery stores as well as Walmart.  You can also get one here. It's also perfect in salad dressings.  The 3rd item is that she uses grapeseed oil.  This is a great base to the dish as it a healthy choice and has a clean, light mild taste which is perfect for a dish where you want the fruit flavors to shine.  This can be bought at most grocery stores, Walmart, and Trader Joe's.

This serve a crowd but you can adjust this to suit how many you are serving.  I used little ice cream cups to serve our in.  They look adorable!

Enjoy!




Fruit Salad with a Red Currant Raspberry Sauce

5 cups of mixed fruit ( I used watermelon, cantaloupe, pineapple, honeydew melons)

Sauce:
1/4 cup red currant jelly, melted and slightly cooled
2 T raspberry vinegar
1 T sugar
1/2 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp salt
1/2 cup grapeseed oil

Place the mixed fruit into a large mixing bowl.  To make the sauce, whisk together the melted jelly, vinegar, sugar, mustard, paprika and salt until well mixed.  Slowly whisk in the oil.  At this point the sauce may be chilled until serving time.  When ready to serve, pour over fruit and toss to combine.  Serve immediately or may be refrigerated up to 4 hours before serving. 

Source:  sauce if from Phillis Carey Cool 'No Cook' Sauces cooking class