Feed Me!

The Bestest Banana Bread Ever

My son Will loves to cook. It’s kind of a disaster- flour everywhere, constant tasting… you know- baking with a 4-year old! Since he loves it so much, I love to take the time to do it with him. I know it’s likely only a manner of time before I’m “annoying Mom” instead of “bestest Mom”, my current title.

One of his favorite things to make is banana bread. This recipe doesn’t have to include chocolate chips, but personally, besides the love I think that’s what makes it the bestest.


1/2 cup butter, softened

3/4 cup granulated sugar

2 eggs, beaten

3-4 bananas, mashed (the browner the better! This is the key!)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

semi-sweet chocolate chips, as many as you like!


Preheat oven to 350.

Cream together butter & sugar, then add eggs and bananas. Add flour, baking soda & salt, followed by vanilla.

Don’t overmix! Add your chocolate chips.

Bake for up to 55 minutes- I usually do less (we like our bread just a little soft). When a toothpick stuck in the middle of the loaf comes out clean, you’re good. Don’t overbake!

Slice up while hot & enjoy with your favorite tiny human.

Feed Me!

Springtime Shrimp Bowls

It’s still kind of chilly here in Colorado, so I made these springy shrimp bowls this week for a quick, colorful, healthy dinner.

I make a base of brown rice, pile on all the yummy veggies and top it with a tasty mango salsa. For an even faster salsa, you can use a salsa mix. I love Wildtree’s Fiesta Salsa Mix.


1 teaspoon garlic powder

1 teaspoon chili powder

1 Tablespoon lime juice

1/2 Tablespoon olive oil

12 ounces shrimp (peeled and deveined)

1 avocado (sliced)

4 cups spinach

1 cup shredded red cabbage

2 cups cooked brown rice

2-3 Green Onions (chopped)


  • 1 large ripe mango (diced)
  • 1/4 red onion (diced)
  • 1 Teaspoon cilantro
  • 1 Tablespoon jalapeno or red pepper
  • 1 Tablespoon lime juice
  • pinch of salt

Mix ingredients for mango salsa in a small bowl and set aside. The longer it sits the stronger the flavor will be. Chop cabbage & avocado and put in the fridge until you’re ready to eat.

Cook brown rice and set aside until you’re ready to assemble the bowls. Mix the garlic powder, chili powder, lime juice and olive oil together and add shrimp. Marinate for 30 minutes, then cook shrimp until they are pink and opaque.

Assemble bowls with a base of brown rice & shrimp. Pile on the spinach, avocado, green onion and cabbage, topping with mango salsa. Enjoy!