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Lifestyle

October 19, 2012

Simple energy booster: Banana quesadilla

Jen Perry, of The Open Door’s food pantry in Gloucester, has a knack for creating fun and flavorful meals that are chock-full of seasonal fruits and vegetables.

Her recipes feature vegetables and fruits that might make some children turn away their noses. With a little creativity, Perry shows us how to make endless meals that children will want to try.

Even though it is a little out of the ordinary, this recipe for a banana and almond butter quesadilla is simple to prepare. It’s almost too simple. Just mix, spread, and toast. The beauty of most of Perry’s dishes is their simplicity.

The quesadilla is so easy to make, you may want to have your kids in the kitchen. They can help by spreading the butter on the wraps, or mixing the ingredients.

Perry believes it is important to involve children in the preparation of their food. By allowing them to prepare their own meals, children become invested in their food and are more likely to eat it. They also learn about the benefits of eating healthy, ensuring they develop a healthy relationship with a vast variety of foods.

This quesadilla is good for any meal or shared as a pick-me-up snack. The potassium in the banana will provide energy.

For those who have gluten intolerance, Perry’s recipe can easily be altered. The only ingredient that needs to be changed is the wrap. Rather than using a whole-wheat wrap, try gluten free bread. For another simple variation, try substituting almond butter for peanut butter. Either way you have a delicious snack, or dessert.

Banana Quesadilla

Ingredients

2 tablespoons almond or peanut butter

1 1/2 teaspoons honey

1/4 teaspoon cinnamon

4 ounces (half block) cream cheese

1 banana

1 whole wheat tortilla

1 tablespoon butter

Instructions

1. Mix almond or peanut butter with honey, cinnamon and cream cheese.

2. Spread a couple of tablespoons of the mixture on the tortilla wrap.

3. Peel banana and slice length wise.

4. Place bananas on half of the tortilla, then fold the other half over the banana slices.

4. Grease pan with butter, and toast the quesadilla until golden brown.

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Recipe courtesy of Jen Perry of The Open Door’s food pantry in Gloucester, MA, 2012.

 

 

 

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