As I work on a business plan for a potential food business (no, it's not the brick and mortar of han's bananas...yet) and write a paper on pastrami, bagels, bialys, and babkas, I am counting down the days until I am officially a Master in Public Health (Nutrition).
May 15th can't come faster.
But in the meantime, I'd like to start sharing some of my health and wellness principles and fun food facts with the yummy recipes I make. This post we'll focus on the amazing cashew.
Man, it has been a week. Thankfully class is off this week and I'll get to catch up on work, terrible TV shows, and cooking (maybe).
For the past few months I've been cooking up roasted veggie bowls with fish burgers for dinner. At the beginning of the week I'll roast a whole bunch of veggies, rehear them and add them to w bowl with fish, spinach, and hummus.
Confession: I made these muffins and then ate them all myself in the span of three days. (Yes, they are the bomb.com).
Either way, this was an exciting week in the life of a public health nutrition nerd. This past week was NEDA (National Eating Disorder Association) week and kicked-off national nutrition month. It's amazing to see how much more awareness around food and its related conditions has become a point of discussion and no longer swept under the rug.
It might sound like an insane mixture, but it's totally a party in your mouth.
While on vacation in Houston, TX, I of course had to visit my favorite spot- Benjy's. While there we had amazing brussel sprouts and this crazy shishito pepper hummus. I knew instantly I wanted to try my hand at this since I love both shishitos and hummus- they're weekend food staples.
This week in one of my classes we discussed the thoughts behind a concept called "Culinary Tourism." In a nutshell, the term means almost exactly what you think- exploring through food- whether this be your own culture or other's.
Well, it's been a hot second since I last shared a drool-worthy recipe. Adjusting back to managing, school, work, and everything else in between has sure been a balance. I've been learning how to create a wellness program for a diverse population- and applying what I learn in school to real-life, is actually pretty cool.
On the academic side, I've been exploring food, history and anthropology and learning about food entrepreneurship- because hey, you never know when hannah's bananas will become a store-front.
Well, that is certainly a mouthful- but one full of flavor and deliciousness!
I'm back from vacation from New Orleans, or more properly Naw'leans, and am full with food and recipe inspiration. Expect some Cajun and Creole inspired recipes that will make your say "BAM." (Yes, a total reference to Emeril, who is a huge influence in NOLA).
Writing in from Houston, Texas- I am super excited to share this babka recipe with you! After having a gathering of friends for the holidays, I found myself with a large carton of eggnog and no idea what to do with it.
With the holidays, work has been slow, therefore creating more time to bake! I had some truffles and chocolate laying around, so naturally I wanted to repurpose them into a sweet bite rather than staring at the whole bag until I gave in and ate them all.
It's been a bit of a crazy week and half, but it definitely calls for happy hour, or a good cocktail.
With all the holiday craziness, the office and school has been insane. I finished my last paper on food waste (which is fascinating to read about!) and found out I was being given a new opportunity at work- YAY!
It's finals week, the holidays are coming, I'm avoiding wearing my real winter coat, and stress-baking is in the air. I guess its good I like to bake when stressed since this holiday season cookies galore will be gifts to friends and co-workers.
For the past few weeks I have been debating what kind of cake to make myself for my birthday. As much as I enjoy baking, I am super particular with what sweets I'll actually eat. But this year I think I nailed it. Bringing in some seasonal flavors like sweet potato and ginger bread, this mini cakes are a great treat to serve to a crowd. Enjoy these little gems!
Weeks turn into weekends and before you know it, it's Sunday night and you've got the blues. It seems the weekend goes by too fast- faster than you can actually take that time to relax and reset. Whether needing a day off from work, brain usage, exercise, or recuperating from a night out of drinking, it never seems enough.
I have a huge sweet tooth and love to end every day with something sweet. In the colder months, I'm a sucker for a chai latte or a good homemade dairy-free hot chocolate. But recently I have discovered chocolate hummus. I found a delicious one in my grocery store and the idea popped into my head- why not make my own flavors of dessert hummus? From snickerdoodle, peanut butter, to peanut butter chocolate, the sweet flavor combinations could be endless.
It was recently my brother's birthday and I was requested to make some cake. Instead of going for my go to combo of pretzels, chocolate, and peanut butter, I wanted to take on another classic- carrot cake. My brother loves carrot cake and I thought this would be a great opportunity to put my spin on it.
This past week the cookie monster fled the coop and went on a boy's vacation + buisness trip. To me this meant two things: a girls night and getting to starfish in the bed. While the first did happen, the second was less likely. Let's be real- my 15 lb bichon-shitzu-maltese mix pup takes up half the bed. I don't know how, but he does.
Can you even say you have enjoyed fall without a farm visit and having an apple cider doughnut? Well, not in my book! After this years visit to one of my favorite local farms, I of course picked up an abundance of apples, local apple cider, farm-grown squash varietals, and some homemade local pumpkin butter.
I absolutely love pumpkin season. Whether it is pumpkin overnight oats, pumpkin muffins, or pie- I love it all. But maybe not a PSL... I try to avoid those artificial flavors and if craving a fall sip, I'll make myself a fall spiced drink using cinnamon, nutmeg, cloves, and some allspice
While these definitely aren't a honey cake or apple cake to celebrate the Jewish New Year, Rosh HaShana, they're apple themed! A delicious cookie bite reminiscent of apple pie, without the hassle of rolling dough.
As fall begins, the weather turns crisper, and the leaves begin to change, some of my favorite produce become available. Falls foods are some of my favorite- so get excited to see some beautiful fall-flavored inspired dishes!
I'm finally joining the matcha boat and creating some baked goodies with lovely matcha. I've recently been on a matcha kick and enjoying some for an afternoon pick-me-up when a little caffeine is needed to keep my eyes open at my desk.
That's not how this recipe was started, but rather how it ended.
See cookie monster, has been eating better, and well, there aren't so many cookies. In attempt to find a snack and dish to keep on hand I came up with these gluten-free chicken tenders that are easy to make and store well in the freezer. Because let's be honest, quick and easy meals or a high protein snack is essential to have.
Originally, I wanted this recipes to be for gluten-free crackers inspired by some I had recently that were filled with nori and sesame seeds. But the oven-gods did not see that in my future, so I changed it up to be a savory granola.
I get this question a lot. I suppose it is warranted since I tend to post plant-based recipes and am more inclined to eat a plant-based diet. But in truth, I enjoy dairy (greek yogurt and ice cream), eggs, and lots of fish. I guess I'm a pescatarian, but I'm not really one for labels.
Whether eating breakfast or dessert (because those can be the same, right?), chia pudding is a great go-to. Easy to make ahead of time (hello, meal-prep!) and full of omega-3s, fiber, and protein, chia seeds are a great way to start or end your day.
I have finally made vegan ice cream- that tastes amazing. My last attempt, a year ago, was a not so successful lumpy un-tasty mess. My second ice cream attempt was a no churn method, which tasted pretty great, but was loaded with chemical ingredients. This time, thanks the the amazing team from Van Leeuwen, my ice cream came out with the perfect texture.
For the cookie monster and me, our weekend rituals include sleeping in (hoping that mr. pup doesn't wake us up) and eating breakfast while watching our newest TV obsession (this week it's Peaky Blinders). As he sautéed onions for an oversized omelette, cookie monster remarked about his secret to the tasty recipe. It's about incorporating theJewish trinity, he said.
Hannah Bertiger's personal food blog, featuring recipes, commentary, and tasty images.
Hi I’m Hannah and welcome to Hannah’s Bananas! Here you’ll find a mix of recipes from decadent sweets to healthy eats. I am pursuing a degree in Public Health Nutrition. Follow me on my cooking journey and let your taste buds go bananas!
Baked with care by the cookie monster himself. nom nom nom.