The Best Banana Bread! Gluten/Dairy Free


Hi everyone!

Nina here. Sorry it has been a while since the last post, I assure you there won’t be that long of a break again, since I will be doing my very best to write a post every week.

Today we had some old, brown (almost black) bananas laying around, and I was feeling festive for Fall from all the pumpkins on the counter… So naturally, I made the best banana bread ever. My Pops said it’s the closest tasting to his grandmother’s that he’s had (and she made the best apparently).  Now that’s a compliment! Not only is this bread deliciously moist, sweet, and banana-y, it’s gluten free!! Yup, you heard me correctly…GLUTEN FREE! Not to mention, I didn’t use any dairy. I think the worst thing in it is the cane sugar. Anyways, go gather all your ingredients and tools to try it out for yourself, and let me know how it goes! Enjoy!!

❤ Nina

3/4 cup of cane sugar
8 tablespoons of  virgin, cold pressed coconut oil
2 large free range eggs
3 ripe bananas
1 tablespoon coconut milk
1 teaspoon ground cinnamon
1 cup of chickpea flour
1 cup of rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup of walnuts
Preheat the oven to 325 degrees F. Grease a 9 x 5 x 3 inch loaf pan with coconut oil.

Cream the sugar and coconut oil in a large mixing bowl until thoroughly mixed. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the coconut milk and cinnamon. In another bowl, mix together the flours, baking powder, baking soda and salt.

Add the banana mixture to the sugar/oil mixture and stir until combined. Add dry ingredients, a little at a time- mixing just until flour disappears. Then mix in the walnuts.

Pour batter into prepared pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

This recipe is adapted from


Tash’s Taco Soup

The weather here in NYC suddenly got pretty cold, but I’m not complaining since overall we’ve had wonderful winter weather. The briskness and my lack of weekly Chiro adjustments had made me pretty sick a couple weeks ago. I basically was on a veggie juice cleanse for 3 days then started to eat soup…and BOY did I eat soup. I made chicken noodle, tomato, lentil, miso… then on a day I finally felt better I was like ” I WANT A TACO!” but I was inspired by my soup kick and just decided to make a TACO soup! It wasn’t hard at all, it was the easiest, tastiest soup I’ve made in a long long time.


– 1 lb or a little less of organic lean ground beef OR turkey (I used beef..NOM NOM)

– 1 large clove of garlic (minced)

– 1 med – large onion (not super small, just a good chop)

– 2 long peppers (they are like hot green and long and have medium heat, if you DON’t like spicy sub in a normal bell pepper)

– 1 can of organic black beans (rinsed well so you don’t get farty..hehe)

– 1 – 14 oz. can of stewed tomatoes

– 1 – 14 oz. can of tomato sauce

– 48 oz. of organic chickenbroth (I got the ‘family sized’  one)

– 2 TBSP of cumin

– 2 Tbsp of worshchestire sauce

– 1/2 tsp. salt

– 1 tsp. cayenne

– 1 tsp. paprika

– 1 lime

– avocado (cubed to top the soup off: obvs. optional but it makes the soup creammmmyyy and yummmyyy)

– sprinkle of cheddar cheese

– crunched up tortilla chips to finish it off


So easy.. In a large pot, add 2 TBSP of olive oil and heat up on med-high heat. Add garlic, onion, peppers, meat, Worcestershire sauce, cayenne, paprika, cumin and salt and brown meat. After the meat is browned add in the tomato sauce, stewed tomatoes, broth, & beans. Bring to a boil covered, then let it simmer for like 20 minutes to make sure all ingredients meld together. Before you serve squeeze lime and add salt and pepper to taste. I dished it out then added 1.cheese 2. chips & 3. avocado chunks.

ImageIf you want to add corn too, that would probably taste good! This soup is even better the second day 🙂



Happy New Year Chiro-N-Spice!

Hello everyone! 🙂 I’ve been M.I.A. since for-ever, but I’m back and I’m going to dedicate a portion of my week to finding yummy, healthy, sort of easy (for the most part) recipes.

To kick off my new years resolution: DRUM ROLL!

Michael Symon’s Kale Salad with Shaved Beets, Feta and Toasted Almonds

Things you’ll need:

2 Bunches of Kale (stems removed sliced thin)
1 Large Golden Beet (peeled and sliced paper thin)
1 Large Red Beet (peeled and sliced paper thin)
1 Red Onion (peeled and sliced paper thin)
3 oz Red Wine Vinegar

For the dressing:                                                                                                                    6 oz Extra Virgin Olive Oil
1 Clove Garlic (minced)
2 tablespoons Fresh Dill (chopped)
1/2 cup Crumbled Feta
1/2 cup Almonds (toasted)

What to do!

Place kale, beets and onion in a large mixing bowl and season liberally with salt.  Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.)

Whisk together the oil, garlic and dill. Toss the oil mixture with the kale, beets and onion. Add feta and almonds. Mix and serve.
So obviously if you don’t have certain ingredients on hand you can sub in something else…For example I didn’t have a golden beet in my supermarket (I actually didn’t even try looking hahaha) so I just used another regular red beet. And I only had balsamic vinegar – but it still was super tasty. My biggest qualm was cutting the beets really thin (I don’t have a mandolin), so I just chopped them as thin as I could.
I give this recipe 2 thumbs up!

Help Petition Against Monsanto

Help us meet our World Food Day 2011 goals!
– 1,000,000 Petition Signatures
– 435 Local Chapters
– Hundreds of World Food Day Events
This October there are a number of ways, big to small, to help the OCA celebrate World Food Day and take action against the forces that are disrupting and polluting our food system. From hosting a small potluck at your home to organizing a Right2Know Rally, here are some ideas for possible events in your area.

1,000,000 Petition Signatures
When asked, up to 90% of US consumers say they’d like to see labels on genetically engineered food, but the Millions Against Monsanto campaign hasn’t reached 1,000,000 supporters yet.
Why? Because only about a quarter of the population is aware that as much as 80% of food sold in grocery stores contains genetically engineered ingredients. We’re not going to have labels on genetically engineered food until more people know about it.
This World Food Day, October 16, 2011, you can help spread the word by gathering signatures on the Millions Against Monsanto petition.
If each of our supporters recruited just one more, we could easily jump from 600,000 to 1,000,000 strong.
Take the petition to your farmers market or grocery store and ask folks, “Do you think genetically engineered foods should be labeled?” Nine out of ten people will sign the petition. All we need to do is ask.
Please help us reach our goal of 1,000,000 petition signatures by World Food Day, October 16, 2011.
Taken from "Organic Bytes" Newsletter


Smokey Minestrone with Toretellini and Pesto

This is  a recipe I found on, it’s a tortellini soup, which is always a favorite of mine, but this one looks like they add a little basil pesto to it. Yummm, i love pesto. We have our own recipe in one of the earlier posts. I have yet to make this but I’m posting it so I’ll remember to make this soon 🙂

Serves 6-8


Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto:

Chop, chop, and chop the basil or parsley some more by hand until it’s very fine…when you do this, you’ll reduce it down to about 1/4 cup.

As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.

Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

Hurricane Cous Cous

Hi my long lost food blog! I’ve been so busy with the NYC move I’ve neglected to write entries on all the tasty food I’ve made/eaten, and I apologize. Welp, as everyone knows, hurricane Irene is supposed to be hitting NYC in T-minus 12 hours. It’s been rainy all day but nothing extraordinary – yet. This morning it was projected to hit us with 75-80 mph winds, and now it’s projected to be 45 mph winds…yeah hurricanes weaken as they hit land – duh. Anyways, in true ‘New York CIty’ – “ENd of the World” fashion, every store closed at 2 p.m. because of the panic. Tommy waited in line at the grocery store for an hour just to get a cucumber, tomato, hummus, and crackers. He said there was almost a fight between a line skipper and an impatient customer.

Anyways, because of us just moving in 2 days ago, hurricane Irene, and the lack of ingredients in our fridge, I had to make up a dish for dinner based on what we had in the pantry/refridge. This is what I came up with and it was actually pretty yummy!


-box of cous cous



-can of chick peas

-2 bell peppers

– 1 tsp of tumeric

-1 tsp of dill

– 2 cloves of garlic

-3 Tbsp of olive oil

– pepper & sea salt

Fist cook your cous cous – according to the directions on the box…then in a small frying pan add the olive oil and heat , then add the diced garlic and fry until golden brown. Turn off heat and set aside, keep the olive oil. Chop up all the veggies into cubes, drain the chick peas and rinse, and add to a big bowl. When the cous cous is cooked, fluffy with a fork and add to the bowl with all the veggies. Add the toasted garlic and the oil, add the tumeric, pepper, couple pinches of salt, and the dill. Stir well so everything is mixed up evenly, and tadaaaa! Hurricane Cous Cous.*Add a little extra olive oil if it seems dry.

Eat as a side dish, or a main course – it’s totally vegetarian and the toasty garlic and dill really add good flavor.



Garlic Chipotle Kale Chips

Over the weekend I watched this cool documentary called Fat Sick and Nearly Dead it was about a named Joe who had fallen into bad lifestyle choices and finally – after being sick of course – that he needed to change to heal his body. He goes on a juice fast for 60 days! While doing this he travels across America and changes the lives of others as well as his own. It was def. inspiring and very cool to watch him transform. If you have netflix you can rent it for free – that’s how I saw it. Anyways I went to him website and blog and found these Chipotle Garlic Kale Chips – which sound really easy and yummy. For people who have never heard of making Kale chips, they are actually very good and they get crunchy too, so don’t think it’s like biting a piece of rubbery lettuce. Pick up these instead of those greasy potato chips! FOR YOUR HEALTH!

Makes 6 servings

1 large bunch fresh kale (any variety)
1/4 teaspoon chipotle seasoning
2 cloves garlic, finely chopped or minced
1 Tbsp olive oil


Preheat oven to 350 degrees
Wash kale well then rip off stems in large pieces
Mix olive oil, garlic and chipotle in a large bowl
Add kale to bowl and drench with oil spice mixture

Pour kale onto baking sheet

Bake for ~12 minutes. (note cooking times vary depending on oven. start checking at 10 minutes to prevent over cooking).

Kale chips are ready when crisp

Nutrition per serving:
Calories: 56 kcal
Protein: 2 g
Fiber: 1.5 g