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Just made this tonight- my husband and I both LOVED it! It was delicious, and I loved not feeling guilty eating it, as I am watching my carb. and fat intake. We didn't have spinach, so we will definitely try it again with that!
ReplyDeleteThanks for sharing. :)
-Jessica from Pittsburgh, PA
Hey Jessica,
DeleteWhich recipe did you try?
Have you ever done this as a parmagiana, ie added ham before the cheese? It's what I am thinking of trying this week
ReplyDeleteHi there, I'm guessing you're talking about the Chicken Parmesan bake? You could definitely add ham! Either mix through some chopped up ham through the bake, or add a layer on top like an actual Chicken Parmigiana.
DeleteLet me know how you go! And if you take a photo of it, send it through so I can add it to our reader showcase! :)
Sorry, I didn't realise that you wouldn't see where the comment came from. Yes, I mean the Chicken parmesan bake. I have decided to try a parma type thing and will let you know the outcome and will try my best to take a photo for you. I wrote a bit about you in this weeks meal plan blog. I hope you don't mind. It's here if you want to approve it: http://runcookrunrepeat.blogspot.com.au/2013/06/meal-plan_23.html
DeleteIf you want me to remove anything please do let me know. (If you do want me to change it can you comment on the meal plan or you can send me a facebook message (either Run Cook Run or Jen Craig Strong) as I probably will forget to check this reply
No need to be sorry! It's silly how you can't comment on the recipage page! I definitely don't mind! Thank you for linking! Xx
DeleteThis is the best banana bread recipe ever! I added dark chocolate chips and made it in a cake pan and loved it - so moist.
ReplyDeleteHey Katy, which banana bread recipe did you try? If you happened to take a picture, be sure to send it through to me so I can add it to our reader showcase!
DeletePizza dough please
DeleteI'll definitely try this, it sounds do delicious, I already wrote it down and now i will tell my mom to make it for me :)
ReplyDeleteHey Laura, which recipe did you like?
DeleteThis sounds and looks delicious! I'm always on the look out for easy healthy recipes and this is perfect. Adding it to my meal plan for next week!
ReplyDeleteEnjoy, Helen!
DeleteKristy, I have literally spent hours going through all of your recipes. I printed over twenty to try, and though I haven't tried a single one yet, I wanted to thank you for taking the time to share. You have given me a lot of ideas on converting my own old recipes now that I am totally gluten free (for 13 months now). I especially liked that your ideas are not the same ole same ole recipes that keep getting repeated from one sight to the next. Very creative, unique and original. Thanks again for sharing. I will post again once I have tried these. Cathy in NM, USA
ReplyDeleteHi Cathy,
DeleteI am so glad that you love the blog and our recipes! Your comment put a huge smile on my face and I'm so glad I've given you some ideas for converting your own recipes!
Enjoy your cooking and baking endeavors! I can't wait to hear what you think! xx
I made this recipe for the second time today and love it! I actually used a silicone muffin pan and they baked up nicely. My first try was plain and the second time I added golden raisins. I also added almond butter spread and topped with fresh peaches - Yum! And my twins devoured these for breakfast :)
ReplyDeleteHi Misha,
DeleteWhich recipe did you try? Whatever it was I'm so glad you and your twins loved it! xx
CAN I SUB APPLE SAUCE INSTEAD OF OIL ?
ReplyDeleteHi there, which recipe are you referring to?
DeleteHey for the caramel sauce could you just use milk? Because i dislike coconut milk?
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DeleteOh yay! I am so glad you loved them, Anne - and I am so glad you love the blog! Thank you so much for your sweet comment! xx
DeleteHi Have made baked banana ricotta cups twice now.
ReplyDeleteTurned out well.
First lot I greased muffin tray well, then lightly greased inside of muffin patty pans (foil outer, paper inner type). Second time used same type of patty pans without greasing. Food comes out of paper inner case easily, but foil outer stuck to tray (pulled all off eventually without damaging cakes), even though no mixture spilt.
Second lot I made 10 from double mixture (2 bananas, 500g ricotta, 2 eggs). My bananas had been frozen, so I drained out a little "water", mashed with fork, but still little chunky, so whizzed with stab blender (immersion / hand held blender), added ricotta and whizzed again. Made foam like consistency. Folded in lightly beaten eggs.
(First lot I made was with triple mixture using fresh bananas, think got about 15 from that lot, just used wire whisk to mix.)
Needed full hour to cook first time; perfect. Second time I gave full hour and shouldn't have - still edible but definitely overcooked (dark brown over most of tops). Recommend check at 40 minutes, then every 10 minutes until cooked.
Delicious (and my six year old thought they were the best cupcake ever). Is an unusual taste - may not be universally liked - ripe cooked banana flavour is quite strong. Sweet because of bananas (no sugar).
I will make again, but might invest in silicone muffin pans, or use mini patty pans with my existing silicone mini muffin pans.
For a three ingredient gluten free simple recipe - it is definitely worth trying out.
Enjoy.
Hi there, I'm glad to hear you enjoyed the Banana Ricotta Cups! They definitely work best in silicone muffin pans as they make it super easy to get them out!
DeleteCan you recommend a sub for the peanuts in the raw cookie dough bites? Kid allergies... Thank you!
ReplyDeleteThis nomato sauce is brilliant. I wish I had it when I was suffering from a nightshade allergy. (It went away with pregnancy.) I just used carrots alone, but it was not bad.
ReplyDeleteHey Bethery, I am so glad you liked the recipe! Definitely try out the original recipe one day if you get a chance as it's so delicious! We constantly have a jar in our fridge :) xo
DeleteKristy, the only reason I'm posting as "anonymous" is that i don't want to take the time to log in to one of my other accounts. Sorry. My name is Colleen.
ReplyDeleteOn the Cinnamon Roll Muffins, I notice there are no eggs? Is that correct?
Thanks.
Hi Colleen,
DeleteYes, the recipe is correct - the cinnamon roll muffins don't have any eggs as it's a vegan recipe! :) xo
I love carrot cake but never made before. I will try to make at home!! Thanks for your recipe too!
ReplyDeleteI have made your pumpkin, spinach & zucchini muffins so many times, thank you! I also noticed one of your photos featured a GF Oats pack, which we love! My son is gluten and dairy intolerant so I'm always looking for new recipes, so I'm looking forward to exploring your recipes. Liz
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