Maraschino Cherry Almond Bread

As you know, if you have been reading my other posts, I am trying to make healthier foods for optimal knee joint health. This is not exactly a healthy recipe-but it wasn't for me. I made this for a dear co-worker whose husband passed away last week. When she returned to work, she thanked me for it again and commented on how good it was. So...here's the recipe:

Maraschino Cherry Almond Bread

(Adapted from Taste of Home)

10 oz. maraschino cherries

1/2 c. butter

3/4 c. sugar

2 eggs

1 t. vanilla

2 c. flour

1 t. baking powder

1/2 t. salt

1/2 c. almonds, chopped

Makes 1 loaf

Preheat oven to 350 degrees F. Coarsely chop the cherries. Reserve 1/2 c. of the cherry juice, adding water if necessary. Cream the butter and sugar. Beat in the eggs and vanilla. In a separate bowl, mix the dry ingredients. Add the dry ingredients and the cherry juice alternately to the creamed mixture. Stir in the cherries and almonds. Spread into a greased loaf pan. Bake 50 to 60 minutes. Let cool 10 minutes before removing from pan to cool on a wire rack.

 

 

Whole Wheat Flaxseed Banana Nut Bread

I love banana bread-don't you? I have a collection of three or four recipes I alternate whenever I feel the urge for some bread. This recipe is by far the healthiest of the three! It should be noted that I enjoy the whole grain flavor of this bread, while my husband prefers my "Gift of the Magi Bread." It is a sweet banana bread chock full of maraschino cherries, chocolate chips, coconut, mandarin oranges, and dates. However.... 

As I mentioned on my last post, after my injury, I researched healthy foods for joints. One of the recommended foods was flaxseed. Also, baked goods and white bread were discouraged. So, I tried to make my whole wheat banana bread recipe a little better for me by adding flaxseed meal. I tried this two ways: The loaf on the left was made by replacing 1/4 of the white flour with flaxseed. The loaf on the right was made by replacing the egg with 1 T flaxseed and 3 T water. As you can see, the loaf on the left turned out best. So, I'm going to give you that recipe-you're welcome.

Whole Wheat Flaxseed Banana Nut Bread

1/2  c. butter

1 c. brown sugar

1 egg

1 t. vanilla

1 c. whole wheat flour

1/4 c. flaxseed meal

3/4 c. all purpose flour

1/2 t. salt

3/4 t. cinnamon

1/2 t. nutmeg

1/8 t. cloves

1 1/4 c. ripe bananas

2 T. milk
1/4 c. walnuts, chopped

Preheat the oven to 350. Cream the butter and sugar in a large bowl. Beat in egg and vanilla. In a separate bowl, mix together the dry ingredients. In another small bowl, whisk the banana and milk together. Alternate adding the dry ingredients with the banana to the creamed butter/sugar mixture. Spoon into greased loaf pan. Sprinkle with nuts. Bake 55 to 60 min. After removing from oven, let sit 10 minutes before removing to a cooling rack.

Sweet Lemon Salmon with Dill Carrots and Apple Broccoli Salad

This meal was one of my first attempts at making joint healthy meals. I injured my knee over spring break by landing wrong from a fall. Unfortunately, knee injuries are known to cause increased risk of arthritis. Add to that my family history of arthritis, and I decided that I couldn't be too careful when it came to eating the right foods for healthy joints as I age. I started focusing on anti-inflammatory foods-hence the salmon and walnuts. The broccoli, apples, craisins, and carrots are all good choices because of their vitamins and minerals. This is my favorite salmon recipe, so I plan to make it a lot since I have an excuse to make it frequently! 

The wonderful thing about this salmon recipe is the short preparation time. I love how quickly the recipe goes together! So, chop your salad veggies and fruit first. Mix the dressing into the salad and refrigerate until you are ready to serve it. Then, start the salmon and boil water in preparation for the carrots. When you put the salmon into the oven, drop the carrots into the water. The carrots should be done just as the timer dings for the salmon. Since the salad is all ready to go in the fridge-dinner is served!

Sweet Lemon Salmon

(Adapted from Rachael Ray)

3 T. brown sugar

4 T. lemon juice, divided

2 T. vegetable oil

4 6 oz. salmon fillets

Preheat the oven to 400 degrees F. Mix brown sugar and 3 T. lemon juice. Preheat a skillet over medium-high heat with 2 T canola oil. Season the salmon fillets with salt, pepper, and lemon juice. Cook for 3 to 4 minutes on the first side. Flip it over and place in baking dish. Cover with sugar and lemon mixture. Bake 5 to 8 minutes in the oven, or until done. (If you have an ovenproof skillet, by all means, flip your salmon in the pan, pour over the sauce, and pop it into the oven. That's what Rachael does!)

Dill Carrots

(Adapted from Rachael Ray)

1 18 oz. bag of baby carrots

2 T. butter

1 T. dill weed

Bring a medium pot of water to boil. Drop the carrots into the boiling water. Simmer the carrots 3 to 4 minutes, or until tender. Turn off the burner and drain the carrots. Return the carrots to the warm pot, adding the butter and dill weed. Stir until butter melts.

Apple Broccoli Salad

3 c. chopped broccoli

1 large apple, chopped

1/2 c. dried cranberries

1/4 c. chopped walnuts
6 T. miracle whip

1 T. vinegar

4 T. honey

Mix together the miracle whip, vinegar, and honey. Place remaining ingredients in medium bowl. Pour dressing on top and mix well. Allow to chill before eating to blend flavors.