Day 3: Unprocessed the slacker way

Weekdays can be hectic, and I get unmotivated/too hungry to cook when I get home. Luckily, I live in a major city with access to lots of really awesome places to eat quality food. So yesterday I went out to lunch and ordered in for dinner.

Lunch @ Uncommon ground on Devon, supposedly the "world's greenest restaurant" in 2011 anyway. I had some lovely perch tacos and a green salad.

Dinner from Sultan's Market on Clark, Tasty, fresh falafel and spinach pie.

I suppose I don't 100% for sure know that everything was 100% unprocessed, but I'm willing to give them the benefit of the doubt. Also frankly, the other realistic dinner option was decidedly processed.

But to make up for the lack of interesting things in this article, I will include the aforementioned banana bread recipe from my mother in law. 

Banana bread:

3 ripe bananas
1 c. sugar
1/2 c. applesauce
2 eggs
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
2 c. flour (i use one cup white, one cup whole wheat)

Place bananas in large bowl and mash with electric mixer. Stir in the sugar and let stand 15 minutes. Add the apple sauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly. Pour into a 9 x 5-inch loaf pan that has been coated with nonstick spray.

Bake at 350°F for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from the pan.

Makes 1 loaf.

The recipe is super versatile. I have added walnuts, chocolate chips, dried cherries, chopped rhubarb cinnamon. I've also subbed ripe pears for the bananas. I'm willing to bet most fruits would go well in here. My fav. combo was pear bread with dried cherries, but banana rhubarb comes in a close second.

Also, it occurs to me that i never checked the apple sauce jar for preservative content. Damn you unprocessed October!