Pecans & Cream Cheese Banana Bread

Pecans & Cream Cheese Banana Bread

Did you know that over 110 million tons of bananas are grown and sold every year.

That’s a lot of banana bread.

Yep, bananas aren’t just for monkeys. In fact, among humans, they’re one of the most popular fruits in the world .

They’re delicious, inexpensive, and they even come in their own convenient packaging.

Making a banana bread doesn’t require exclusive items the likes of which a souffle or tart would.

Simple pantry items like flour, milk, eggs and baking powder found in most pantries are and can be combined with over ripened bananas to make a sweet bread or banana bread.

Good Things About Bananas

The banana is a nutritional powerhouse, packed with energy-giving carbohydrates and heart-healthy potassium.

Bananas contain sugar in the form of sucrose, fructose and glucose in combination with fibre, this allows them to supply an instant yet sustained boost of energy.

A medium banana has 3 grams of fiber.

Bananas contain resistant starch, a type of fiber that is a prebiotic.

Prebiotics escape digestion and end up in your large intestine, where they become food for the beneficial bacteria in your gut.

Read more here about How to Make Really Moist Banana Bread

Pecan & Cream Cheese Banana Bread

Banana Bread

½ cup unsalted butter, melted

½ cup light brown sugar

1 egg

¼ cup sour cream

¼ cup white sugar

1 teaspoon vanilla extract

2 ripe bananas

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Cream Cheese Filling

4 ounce cream cheese, softened

1 egg

¼ cup white sugar

3 tablespoons all-purpose flour

1 cup pecans, chopped

1/2 cup Heath bar pieces

sliced Pecans & Cream Cheese Banana Bread

Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9×5-inch loaf pan.

Combine butter, brown sugar, 1 egg, sour cream, 1/4 cup white sugar, and vanilla extract in a large bowl. Mix until smooth.

Mash in bananas using a fork. Whisk in 1 cup flour, baking soda, baking powder, and salt until just combined.

In a small bowl mix together cream cheese, 1 egg, 1/4 cup white sugar, 3 tablespoons flour, pecans, and Heath bar pieces.

Pour half of the banana mixture into the prepared loaf pan. Spread cream cheese mixture evenly on top. Pour remaining banana mixture over cream cheese mixture.

Bake in the preheated oven until top is firm, about 50 minutes. Cool in the pan, about 5 minutes.

Pecans & Cream Cheese Banana Bread

Another deliciously yummy banana bread –

Pecan Buttermilk Banana Bread

You can also bake some bananas right into this scrumptious good to the last bite Sour Cream Blueberry Banana Cheesecake.


Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Why make your own salad dressing?

Because – Homemade tastes better!

Store brands are often watered down with, well, water, and other cheap ingredients, like corn syrup, thickeners, and other ingredients called fillers – and that is exactly what they do – they don’t even add flavor but are added just to fill the extra space in the jar.

Salad dressing or a vinaigrette can easily be brought together in a matter of minutes with ingredients you likely already have in your pantry.


More Homemade

Who doesn’t love…

Burritos With Homemade Flour Tortillas

Homemade Mayonnaise with Avocado Oil

Leafy Green Salads With Homemade Cheese


Having on hand in the kitchen a bottle of different vinegars such as balsamic, red wine, apple cider, distilled white and rice, is plenty for a variety of homemade salad dressings and vinaigrettes.

Depending on the dressing or vinaigrette you want to maker only requires one of the vinegars above with some olive oil and other fresh ingredients.

Such as fresh herbs, sour cream, buttermilk, and even fresh fruit. among many others.

Remember, a homemade salad dressing is easy and comes together in minutes! It tastes delicious and avoids the additives in store-bought dressings.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

3 cups romaine lettuce, chopped

1 red apple, cored and sliced thinly with skin

2 tablespoons dried cranberries

2 tablespoons pecans, cut each half pecan in half

3 tablespoons crumbled goat cheese (can also use feta or sharp white cheddar cheese)


Do you know the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Maple-Apple Vinaigrette Dressing

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1//4 teaspoon ground black pepper

Add ingredients to a jar, screw on lid and shake till well combined.

In a salad bowl, add prepared vinaigrette.

Next add leafy greens, apples slices, dried cranberries, pecans and goat cheese, toss until well combined. Plate and enjoy.

Try these salads with a homemade salad dressing…

Fresh Basil Raspberry and Goat Cheese Salad

Citrus Fennel and Avocado Salad

Baja Citrus Chicken Bowl


Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you don’t like Brussels sprout you’ll love them in this recipe.

Roasted Brussels sprouts taste great when combined with classic Autumn flavors.

Butternut squash with cinnamon and real maple syrup provides a nice, sweeter contrast to the Brussels sprouts.

Oh, and there’s that bit of crunch from the toasted pecans and more sweetness from dried cranberries.

With all of that flavor in a mouth full of this deliciousness , you won’t even notice the Brussels sprouts.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels sprouts

3 cups Brussels sprouts ends trimmed, yellow leaves removed

3 tablespoons olive oil

¼ teaspoon Salt to taste

Roasted Butternut Squash:

4 cups (1 1/2 pound squash) butternut squash peeled, seeded, and cubed into 1-inch cubes.

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Additional Ingredients

2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup optional

Roasting Brussels sprouts

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts  and remove yellow leaves. 

Then, slice all Brussels sprouts in half. 

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt to taste, and toss to combine.

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasting Butternut Squash

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Toasting The Pecans

Toasting pecans in the oven, stove, or microwave will intensify their flavor and make them extra crunchy.

If you are toasting the nuts without additional flavorings (as the case with this recipe) over toasting them (usually beyond 7 minutes) will burn out all the flavor and turn them black.

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 – 7 minutes in the preheated oven at 350 F until they get darker in color.

Pecans can burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Bringing It All Together

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

For extra sweetness, add 2 or 4 tablespoons of maple syrup. Start with a tablespoon at a time mixing in. Add more, if desired, and toss with the salad ingredients to combine.

Pecan Praline Bar Cookies

According to Wikipedia’s research, praline is is a form of confection containing at a minimum culinary nuts, usually almonds and hazelnuts, and sugar. Cream is also a common third ingredient.

Homemade Praline with Chopped Pecans

There are three types:

  • Belgian
  • French
  • American
Belgian Praline Sweets

Praline is prepared and used as a filling in chocolates and other sweets.

A praline cookie is usually a cookie base topped with praline and nuts.

Pecan Praline Cookiephoto source: the view from great island

Preparing and Baking Pecan Praline Cookie Bars

The same as a cookie but only in a bar. The cookie or bars have a shortbread base.

1 1/4 cups unsalted butter

 2 cups flour

 1 1/2 cups light brown sugar

1/2 tsp salt

 1/3 cup honey

2 Tbsp heavy whipping cream

 2 cups pecan pieces

Baking Instructions

Heat oven to 350°F.

To prepare crust place flour, 3/4 cup butter, and 1/2 cup brown sugar in food processor and pulse until mixture forms small lumps.

Place in a 9 x 13-inch baking pan and pat crust mixture evenly across bottom of baking dish.

Bake 20 minutes or until light golden. Remove from oven.

While crust bakes, melt remaining butter in a heavy 2-quart saucepan over medium heat.

Stir in honey and cream, then dissolve remaining brown sugar. Bring to a boil.

Cook 1 minute, remove from heat and stir in pecans.

Pour topping evenly over hot crust.

Return to oven and bake 20 minutes longer or until topping is browned and bubbling.

Let cool for about 15-20 minutes – than cut into squares and serve.

Optional to serve with vanilla ice cream.

Coconut Pecan Sugar Cookies

Originally, cookies had one purpose in the kitchen as bakers used them to test the oven by baking small amounts of cake batter before baking an entire cake.

Since then, these “small cakes” have evolved and now hundreds of recipes for cookies are available today – which includes the Sugar Cookie.

The Sugar Cookie made its debut in the 1700’s by German settlers to Pennsylvania (USA) and the cookies were an instant success.

Since that time, sugar cookies have become popular at Christmas and Halloween time and including Arbor Day and Groundhog Day in the U.S.

GROUNDHOG DAY COOKIES – Photo Credit: Fork and Beans

Sugar cookie dough is easy to work with (usually just 3 or 4 ingredients) as the dough holds its shape during the baking process. It is also a great cookie recipe to work with because it contains no baking soda.

Although they are frequently eaten straight from the oven, the sugar cookie can be frosted, sprinkled, and cut into any shape for added eating fun.

Though sugar cookies are about 2 to 3 round, you can also make them bite sized.

And that is what we did with this recipe, Coconut Pecan Sugar Cookies – sandwich style. They are topped with pecan bits and powdered sugar. And between the two cookies are shredded coconut, Heath bar bits and sweet milk.

Making Coconut Pecan Sugar Cookies

You will need:

1 (17 ½ oz.) sugar cookie mix
1 cup shredded coconut 1/4 cup Heath bar bites
1/2 cup pecan halves, finely chopped
1/3 cup butter, melted
1 egg
1 can 14 oz. sweetened condensed milk

In a large bowl add the cookie mix, butter and egg. Mix until dough thickens.

On a floured surface with a roller spread dough to ¼ inch thick.

Cut out cookies with a cookie mold – about 1 to 2 inches in diameter.

Place cookies on non-stick cookie sheet 2 inches apart.

Next mix coconut and Heath bar bites with sweet milk and set aside.

Bake 7 to 10 minutes or until lightly browned around the edges. Let cool one minute on cookie sheet then remove to a wire rack until they cool completely.

To assemble the sandwiches smear 1 tsp. of coconut – sweet milk mix onto 12 cookies. On the other 12 cookies dab a little sweet milk, and then put cookies together forming a sandwich.

Top cookies with chopped pecan pieces and top that with powdered sugar. Store cookies in an air tight container.

More Recipes:

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

You may have heard of mascarpone as an Italian style cream cheese, but a softer texture, than the regular cream cheese, such as the brand name Philadelphia Cream Cheese. Mascarpone can be used in cheesecakes, and is also used to make Tiramisu. Because of its creamy texture, it makes a grand accompaniment with berries, like strawberries. The Italian style cream cheese is described in flavor as sweet, rich, and creamy-like with a mild buttery flavor.

Mascarpone was invented in southern Italy around the 16th century. It is made using the cream of cow’s milk. The name Mascarpone, pronounced  Mahs-kahr-po-nay, is thought to be related to the root word mascherare, an Italian verb meaning to “dress up” or “camouflage.”

This dressing up of the cow’s cream, relates to the way the cream cheese is made. It begins from mascarpa, which is a by-product that is extracted from the whey that is leftover from making stracchino, a semi-soft cheese made from whole cow’s milk, and once extracted from the whey, it is then coagulated with lemon juice and drained, and you have: Mascarpone.

Now for our featured recipe: Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce, and here is what you will need.

2/3 cup coconut flour

1 ripe medium banana

1 medium carrot finely grated, do not pat dry (should equal about 1 cup)

1/2 cup dried coconut, shredded and unsweetened

1/4 cup coconut sugar

1 teaspoon pure vanilla extract

2 tablespoons melted coconut butter

1/2 teaspoon Himalayan salt

1 tablespoon baking powder

2 tsp pumpkin pie spice

3 eggs

2 cups coconut milk (can also use buttermilk, milk, or almond milk)

The Orange Maple Mascarpone Sauce to follow.

Ingredients for Carrot Cake Pancakes with Orange Maple Mascarpone SauceMix all ingredients in a medium mixing bowl.

Carrot Cake Pancakes cooking in a skilletWarm a ceramic coated skillet over medium heat, and add a tablespoon of coconut butter. When butter is melted, add a ladle full of the pancake mix, and cook about 1 1/2 minutes on each side.

Before making the pancakes, in a separate small mixing bowl, make the Orange Maple Mascarpone Sauce, as follows.

Ingredients for Orange Maple Mascarpone Sauce

 

1 – 8 oz. tub of mascarpone cream cheese, room temperature

1/2 zest of an orange

1 teaspoon vanilla extract

1 tablespoon real maple syrup

1/8 teaspoon Himalayan salt

Mix all ingredients in a small mixing bowl, and set aside. If there is any leftover cream cheese sauce, save in a glass jar with a tight lid for up to 10 days in the refrigerator.

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

 

When you have finished cooking the pancakes (makes about 6 large cakes), plate them and top with the Orange Maple Mascarpone Sauce. You can also top the sauce with some grated carrot, and nuts, like pecans or walnuts. Enjoy!!

What Others Are Reading:

Making Sour Cream Pie 

Sour Cream Blueberry Pie and Sour Cream Apple PieSour cream is a dairy product that we are familiar with. It is made using fresh cream and fermenting it with lactic acid bacterium. The bacteria is either introduced deliberately or naturally to sour the cream, though it is mildly pleasant sour tasting.

The history of sour cream is believed to have developed in Eastern Europe by the Ukrainians. It was intentionally fermented and used in one of their well known food creations – Beef Stroganoff.

Our featured recipe involves sour cream. It is used in one recipe using two different types of fruit. Apples and blueberries, which by the way is not a true fruit but a berry as the name implies.

Our recipe is Sour Cream Blueberry Pie and Sour Cream Apple Pie.

First let’s make the crust. The recipe will make two portions, and here is what you will need.

Sour Cream Pie Crust

2 cups all-purpose flour

1 teaspoons of salt

2 teaspoons of sugar

2 sticks cold unsalted butter, cubed

1/2 cup sour cream, full fat

Heat oven to 400 degrees

2 sticks of cold cubed butterPlace the cubed unsalted butter in a bowl and put aside.

mix flour and adding in cold cubed butterIn a large mixing bowl, whisk together the flour, salt, and sugar.

Next add the cubes of butter into the flour mixture. Use your clean thumbs and fingers to squish the flour and butter together. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.

mixing in sour cream to pastry doughNext add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

forming pastry dough into two disksGather the pastry dough together with your hands, and form into a large ball.

Use a knife to cut the ball in half. Form into disks. Sprinkle each disk with a little flour, top and bottom. Wrap tightly with plastic wrap and chill in the refrigerator for 30 minutes. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.

rolling out pie crust to place into pie pan to pre-bakeNow sprinkle a clean flat surface with a little flour. Place one disk over the floured surface, and begin to roll flat with a rolling pin. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out pastry dough from 12 to 14 inches wide, to an even thickness.

Place the rolled pastry pie dough into a 9-inch glass pie pan. Place a piece of parchment paper over the raw pastry and then filled with pastry or pie weights. But if you don’t have these baking accessories, then dried beans can be used.

Place into a 350 degree oven for 15 minutes. Remove from oven, and remove paper and beans. Using a fork repeatedly pock the pie crust till crust surface is filled with tiny holes. This allows the steam to escape and prevents the crust from bubbling up.

Replace back into the oven for 15 minutes more. Set a side to cool.

Meantime, prepare the pie filling.

One pie filling will be a Sour Cream Blueberry filling  and the other will be a Sour Cream Apple filling. We also replaced the sugar with coconut sugar. The ratio of sugar to coconut sugar is 1:1. We also used Himalayan salt in place of regular table salt. Let’s get started.

1 cup sour cream

2 tablespoons all-purpose flour

3/4 cup sugar

1 teaspoon lemon juice

1/4 teaspoon salt

1 egg, beaten

2 1/2 cups fresh or frozen blueberries or 3 cups of peeled chopped apples

Pecan Topping (for blueberry):

4 tablespoons all-purpose flour

3 tablespoons packed brown sugar

3 tablespoons butter, softened

3 tablespoons chopped pecans

Walnut Topping (for apple):

All the same as pecan topping, but replace the pecans with chopped walnuts.

Preheat oven to 400 degrees

pie filling for blueberry and apple sour cream pies

In a mixing bowl, beat together the sour cream, flour, sugar, lemon juice, salt, and egg until smooth, about 3 to 5 minutes.

Gently fold in the blueberries or apples. Pour the mixture into the pie crust and bake at 400° for 25 minutes.

Meanwhile, combine the 4 tablespoons of flour, brown sugar, butter, and pecans or walnuts, mixing with fingers until you have a crumbly mixture.

Sprinkle the pecan or walnut mixture over the top of the pie and return to the oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.

 

You will note the pie fillings are not white in texture, as we used coconut sugar.

 

side view of Sour Cream Blueberry PieThe texture of the coconut sugar is the same as brown sugar.

The coconut sugar doesn’t resolve a clear color, and is more dominate than brown sugar, but more healthy to the blood stream.

Also when fingering to mix the dry ingredients with the butter to make a crumble, make sure the butter is cold, and do not mix it between your fingers to long. The texture will be affected by the warmth of your fingers.

You will not have a good crumbly texture, as demonstrated with the Sour Cream Apple Pie, pictured below.

Once the pie’s have cooled, plate and serve.

Sour Cream Blueberry Pie and Sour Cream Apple Pie

 

What Others Are Reading About:

Sweet Potato Pilaf with Cranberries and Pecans

Sweet Potato Pilaf with Cranberries and PecansThis rice pilaf is delectably wonderful as a side dish with just about any main dish roasted chicken or turkey.

There is about 7 grams of fiber per serving (8 ounces) in sweet potatoes. They have large amounts of potassium, beta-carotene, and are a good source of manganese.

Sweet potatoes are also anti-inflammatory, and can also improve the regulation of your blood sugar levels. The vegetable root is also antibacterial and anti-fungal.  It promotes a healthy digestion, and contains a small amount of vitamin-D, which is good for strong bones, and helps with brain function.

Getting plenty of vitamin-D can stave off heart problems, dementia, some forms of cancer too just name a few health concerns, as one ages.

Now for our featured recipe: Sweet Potato Pilaf with Cranberries and Pecans, and here is what you will need.

ingredients-for-Sweet-potato-Pilaf-with-Cranberries-and-Pecans

1 cup brown rice, cooked
2 cups chicken broth
1 medium sweet potato, peeled, diced
1/2 tsp. salt
1/4 tsp. black pepper
5  tbsp. olive oil, divided
1/2 white onion, diced
2 cloves garlic, minced
1/2 cup dried cranberries
1/2 cup pecan pieces
1/2 to 1 tsp. pie spice

Heat oven to 400 degrees.

In a non-stick skillet, heat 3 tablespoons oil over medium-low heat. Add onion and garlic and sauté, stirring, until soft and lightly colored, 10 to 12 minutes.

Pour broth into a medium sauce pot over high heat. Pour in rice and bring to a boil; lower heat to low and cook for 45 minutes or until rice is done and tender.

While the rice is cooking, peel and dice sweet potato. Place into a large bowl with 2 tbsp. oil, salt and pepper. Stir until well combined. Line a baking pan with a piece of tin foil.

Spread coated vegetable evenly over foil. Place baking pan into heated oven and roast 20 to 25 minutes or until tender but not mushy. Remove and set aside.

saute garlic and onion In a non-stick skillet, heat 3 tbsp. oil over medium-low heat. Add onion and garlic and saute, stirring, until soft and lightly colored, 10 to 12 minutes.

step-by-step-to-mix-ingredients-for-Sweet-Potato-Pilaf-with-Cranberries-and-PecansNext add dried cranberries and pecan, stir another 3 minutes. Spoon in cooked rice and mix well. Turn off heat and add sweet potato and incorporate well. Sprinkle with pie spice and gently mix in to combine flavor with other ingredients. Let stand covered, 5 minutes.

Sweet-Potato-Pilaf-with-Cranberries-and-Pecans.jpg

Spoon rice mixture into a serving bowl and garnish with Italian parsley (optional).

Sweet Potato Pilaf with Cranberries and Pecans

Plate the Sweet Potato Pilaf with Cranberries and Pecans as a side with your main dish meat. Here we served it with roasted seasoned chicken breast.

Check out another great recipe of ours using sweet potatoes: Baked Beets and Sweet Potato Chips .

What Others are Saying About Rice and Sweet Potatoes:

Fruity and Nutty Oatmeal with a Tweast

Fruity and Nutty Oatmeal with a Tweast

The FASEB Journal reported on  a randomized, controlled, crossover trial with 48 healthy individuals, around 18 years of age. The trail was done with oatmeal and  a ready-to-eat oat-based breakfast cereal (RTEC) in random order at least a week apart.

The results were: The oatmeal suppressed the appetite of the individuals partipating in the controlled trials , and increased fullness, and reduced food intake compared to RTEC.  Food intake at lunch was lower after eating oatmeal compared to RTEC.  The finding were noted that physicochemical properties of oat fiber are important factors affecting fullness and food intake. The study was funded by PepsiCo.

We wanted to share our breakfast with you, and with the information we just shared, you may have guessed it was oatmeal.

We all know from personal experience, oatmeal is filling. It is good for lowering blood cholesterol and controlling glucose levels among other health benefits. Of cource you really only get these benefits as long as the package oats you buy have no additives to them. Like Honey Nut Cherrios does. They make the claim it is good for your heart, but the addition of other chemicals really nullifies the claim.  Note the info graph we have here from the Health News Library

honey-nut-cheerios

Click Image to Enlarge for Better Reading

Whole food is really better for your health. That is how we prepared our Fruity and Nutty Oatmeal with a Tweast.

We used Half and Half for extra creaminess, blueberries, a banana, and the tweast is the sweetness by adding Ginger syrup.

Here is what you need.

ingredients for Fruity and Nutty Oatmeal with a Tweast

1 cup half and half

1 medium banana

1/2 cup blueberries

1/4 cup chopped pecans

1/2 cup quick oats

1 to 2 tsp. organic ginger syrup (purchased at Whole Foods Market)

Heat the half and half in a small sauce pan. Add a cut up banana, then the blueberries, followed by the pecans, and oats. Stir together until well incorporated. The cooked oatmeal will be lose. If you desire you can add more oats. Next add the ginger syrup. If you can’t get ginger syrup, replace with real maple syrup.  Spoon into a bowl and serve.

The banana adds potassium, and magnesium to your diet, great for heart health and lowering blood pressure. The blueberries fight against cancer, and premature aging. The ginger aids with digestion.

 

What Others are Saying About Oatmeal:

Enhanced by Zemanta