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While making another one of my favorite smoothies, seeing a bunch of ripe bananas in the kitchen gave me the urge to bake some banana bread. Then a light went off — why not combine a smoothie recipe with banana bread to make banana smoothie muffins?

Made with pureed banana, spinach, and strawberries, these muffins came out even more deliciously sweet and moist than anticipated. Skeptics might be turned off by the greenish hue, but just like green eggs and ham, "try them, try them," and this might become your new favorite banana bread recipe.

From Jenny Sugar, POPSUGAR Fitness

Banana Smoothie Muffins

Recipe Notes

These muffins taste best freshly baked, with the edges slightly crispy. Store leftovers in an airtight container.

Ingredients

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Puree the bananas, spinach, and strawberries in a blender.
3. In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the bowl and mix well.
5. Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
6. Spoon the batter, filling each cup about three quarters full.
7. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool on a rack and enjoy!

Makes 14 muffins. Here's the nutritional information for one muffin.

Source: Calorie Count

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While the original gimlet, from 1930's The Savoy Cocktail Book, was made with equal parts Rose's lime juice (sweetened, concentrated lime juice) and gin, today's palates prefer a stiffer drink.

Shaken and served straight up, the light green gimlet is still surprisingly sweet and easy to drink, which is why we think it's Mad Men character Betty Draper's go-to cocktail.

The herbaceous gin and syrupy Rose's lime juice combine for a classy cocktail that you'd be happy to drink either noon or night.

Keep reading for the recipe.

It's been wet and chilly in San Francisco — quite the departure from our recent stay in Miami, where we were in town for the South Beach Wine and Food Festival.

While I was more than happy to return to my element in the City by the Bay, two weeks later, I'm seriously missing the sun, the sand, and the tropical temperatures. I'm dreaming of a weekend spent poolside at the National Hotel, where we stayed, with a trashy novella in one hand and a thirst-quenching cocktail in another.

I can't replicate that without a six-hour plane ride, but throwing back a few of these forager's martinis should help cure a bit of my climate envy. Don't skip the St. George Spirits Terroir gin in this drink; its sage-like notes combined with the rosemary garnish make for resoundingly earthy undertones. If you absolutely can't locate it, try boosting those flavors by replacing classic simple syrup with a rosemary-flavored version.

Keep reading to see the recipe.

Running low on new lunch ideas for your kids? Transform a breakfast favorite into a fun lunch that kids love with this easy and healthy waffle sandwich recipe from Amy Klein.

Klein specializes in finding fresh ways to serve kids healthy foods; she's the executive chef of Revolution Foods, a San Francisco Bay area company that is bringing nutritious lunches to more than 100,000 kids a day across the country.

Keep reading for the recipe.

There is more to the mighty chickpea than hummus or as a healthy salad topping, and this cookie dough recipe is proof. Vegan and gluten-free, this simple dip is an excellent source of fiber and protein in one sweet, healthy snack. While you shouldn't bake it in the oven, it's a tasty alternative to raw cookie dough.

Forget the unhealthy days of chowing down on the prepackaged stuff, and try this easy recipe instead.

We may still be in the throes of wool coat and tights weather, but I'm already eagerly anticipating warmer days for one frivolous but fantastic reason: with Spring weather comes picnic season. Generally, these blissful afternoons spent relaxing in the park are fueled by a stop at my favorite specialty foods shop to pick up some cheese, bread, wine, and fruit, but occasionally I prepare a slightly more involved, less spontaneous spread. Often this centers around a portable, low-fuss, room-temperature-friendly, and — most importantly — delicious dish: the frittata.

This bulked-up, bacon-studded iteration will be no exception. I can already picture it: me, a few friends, a bottle of rosé, hearty slices of this frittata, a basket of berries, and, ultimately, sun-drenched bliss. Until then I'll have to satisfy my craving table-side, but hey, with a dish as lovely as the one at hand, I'm hardly complaining.

Keep reading for the picnic- and brunch-friendly recipe.

During Winter months, I feel particularly uninspired by salads. I need my starch — and my steak, too. That's what led me to create this Asian noodle salad with flank steak: it's hearty enough to keep you satisfied, even on the coldest of nights, but it's a nice departure from a warming but heavy meat-and-potatoes meal.

The star of the show is the flank steak, which can be substituted with ahi tuna or tofu if you want to avoid red meat. The key to making fantastic, umami-rich steak is to give it enough time to marinate: the beef soaks up the salty, gingery flavors, plus fibers in the meat make room for ginger, garlic, and coriander. Pair the beef with al dente rice noodles and fresh lettuce and herbs, and there's no chance of walking away from this salad hungry.

Keep reading for the recipe.

What do the hurricane, bourbon milk punch, and the Ramos gin fizz all have in common? They all hail from the great cocktail town of New Orleans, and are all good options for celebrating Fat Tuesday in style. But if you're a sucker for classic, spirit-forward cocktails like I am, then there's only one way to celebrate Mardi Gras: with a classic Sazerac.

I've enjoyed Sazeracs in many iterations: served on the rocks or straight up in a martini glass, with the Sazerac brand of whiskey, and even with fruit infusions. Mark my words, though: the most perfect version of a Sazerac is this minimalist one from my friend Sam Treadway, bartender at Boston's Backbar.

I reached out to Sam to find out what makes his Sazerac so memorable. As it turns out, the Big Easy cocktail has a special place in his heart, so he gives it plenty of due attention. "It needs nothing too fancy," he told me. "Just lots of love, because it's my favorite drink."

See his recipe when you keep reading.

Pumpkin isn't just for Thanksgiving, and if you're a fan of pumpkin pie, then these cookies are a real treat. Soft, chewy, and only 86 calories per serving, the recipe is vegan and also grain-free. If the cold weather inspires you to head to the kitchen for some baking, then give this easy recipe a try. Bonus: since they contain no eggs, you can lick the bowl clean!

Learn how to make these cookies after the break!

Chia seeds are a great source of protein, fiber, calcium, and omega-3s and have been shown to help some individuals with weight loss. They're also an easy ingredient to throw into a baking recipe, like these gluten-free blueberry muffins.

Adapted from The Dr. Oz Show

Blueberry Chia Muffins

Recipe Notes

If you are not familiar with xanthan gum, it's used in this recipe to keep the muffins moist. If you opt for wheat flour, this is one ingredient you can skip.

Ingredients

1 tablespoon chia seeds
1 1/2 cups gluten-free baking flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sweet potato puree
1 cup unsweetened applesauce
2 egg whites
1/2 cup agave syrup
2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon vanilla extract
1/2 cup blueberries

Directions

1. Preheat oven to 350˚F.
2. Mix together dry ingredients. In a separate bowl, mix wet ingredients; fold wet ingredients into dry ingredients.
3. Scoop mixture into muffin pan and bake for 15-20 minutes.

Serves 12.

Source: Calorie Count

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