Bread (any will work, although thicker, heartier breads are better for soups so they don't soften up too fast)
Cube the bread. Toss in a bowl with olive oil until lightly coated. Sprinkle with garlic, onion and parsley and toss to coat. Put on baking sheet at 400 degrees for 10-15 minutes or until lightly browned. Let cool, enjoy!
Since we had some very ripe bananas, and my friend Susan just gave me a new banana bread recipe (and since it was a cold, rainy day), I decided it had to be banana bread time! Here's the recipe, it turned out fabulously!
* Nonstick cooking spray
* 1 1/2 c. whole wheat pastry flour
* 1 1/4 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. ground cinnamon (I used a lot more than this, because I love cinnamon!)
* 2 slightly beaten egg whites
* 1 c. mashed ripe bananas (3 medium or 2 large)
* 1/2 c. honey
* 1/4 c. coconut oil
* A pinch of sea salt (1/16 tsp.)
1. Coat an 8×4x2-inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine whole wheat pastry flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
2. In a large bowl combine egg whites, banana, agave nectar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
3. Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. The toothpick should come out clean.
4. Cool in pan on a wire rack for approximately 10 minutes. Remove bread from pan and cool completely on the wire rack.