Greek Salad

 

Romaine

Cherry tomatoes

Feta

Red onion

Parsley

Cucumber

Kalamata olives

Artichokes

Dressing:

2 tbsp Red wine vinegar

1/2 tsp Dijon mustard

1/4 cup Olive oil

Dried oregano

Minced shallot

Salt, pepper 

Southwest Chicken Salad

Romaine lettuce 

Lime

Grilled chicken

Black beans

Corn

Cherry tomatoes

Feta

Red onion

Red pepper

Avocado

Whisk together:

• 3 tbsp olive oil

• Juice of 1 large lime

• 1 tsp honey

• 1 tsp Dijon mustard

• 1/2 tsp chili powder

• 1/2 tsp cumin

• Salt + pepper

Gluten Free Banana Bread Loaf

 

Gluten-Free Banana Bread (Bob’s Red Mill 1-to-1)

Moist, sliceable, kid-approved

Oven & Pan

• Oven: 350°F

• Pan: 9×5 loaf

• Line with parchment + spray

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Ingredients

Dry

• 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

Wet

• ½ cup neutral oil (canola or avocado)

• ¾ cup brown sugar (or ½ cup brown + ¼ cup white)

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1 ½ cups very ripe mashed bananas (about 3 large)

Optional

• ½–¾ cup chocolate chips or walnuts

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Instructions

1. Preheat oven to 350°F. Prep pan.

2. In a large bowl, whisk oil + sugar until smooth.

3. Whisk in eggs + vanilla, then stir in bananas.

4. Sprinkle flour, baking soda, salt, cinnamon over the bowl.

5. Stir just until combined — stop as soon as there’s no dry flour.

6. Fold in add-ins if using.

7. Pour into pan, smooth top.

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Bake

• Bake 50–60 minutes

• Start checking at 50 minutes

• Toothpick should come out with moist crumbs, not wet batter

• Tent loosely with foil if top browns early

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Cool (important for GF)

• Cool in pan 20 minutes

• Remove and cool fully before slicing
  (GF banana bread firms up as it cools — slicing early = gummy)

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🔍 Bob’s-specific success tips

• Don’t reduce sugar — it helps structure

• Don’t overmix — that’s where gumminess comes from

• If bananas are small/dry, add 1–2 tbsp milk or yogurt

Chocolate Sour Cream Loaf Cake

 

Chocolate Sour Cream Loaf Cake

(Bi-Rite–adjacent, very moist, forgiving)

Pan & Oven

• Pan: 9×5 loaf

• Prep: line with parchment, then spray

• Oven: 350°F (175°C)

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Ingredients

Dry

• 1 ½ cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 ¾ cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

Wet

• ¾ cup hot water (optional: dissolve 1-2 tsp instant coffee into this for greater chocolatey flavor)

• 1 cup full-fat sour cream

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons canola oil

Add-in

• 1 cup mini chocolate chips, tossed with 1 teaspoon flour

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Instructions

1. Preheat oven to 350°F.
   Prepare your 9×5 pan with parchment + spray.

2. In a large bowl, whisk together:
   flour, cocoa powder, sugar, baking soda, and salt.

3. In a medium bowl, whisk together:
   hot water, sour cream, eggs, vanilla, and canola oil.

4. Pour wet ingredients into dry and whisk until smooth and fully combined.
   (No mixer needed. Don’t overdo it — just smooth.)

5. Gently fold in the floured chocolate chips.

6. Pour batter into prepared pan and smooth the top.

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Bake

• Bake 50–55 minutes, checking at 45 minutes

• Toothpick should come out with moist crumbs, not wet batter

• If the top looks set early, loosely tent with foil

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Cool (important!)

• Cool in pan 20 minutes

• Lift out using parchment and cool completely on a rack

• Wait at least 45 minutes before slicing — this cake finishes setting as it cools