Words & Brush Weekender: Easy listening music and chat, Friday 14th August 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
By now, you know how much I love keeping dinner simple. Sheet-pan dinners are some of my favorites because everything cooks together, cleanup is easy, and there is always room to experiment with different vegetables and spices.
Sometimes the same ingredients can taste completely different depending on how they are seasoned. Here, I use cinnamon to add a subtle sweetness and warmth to the chicken and vegetables. Ceylon cinnamon, sometimes called “true cinnamon,” has a more delicate flavor, but whatever cinnamon you have on hand will work beautifully. Cinnamon contains beneficial plant compounds, although I love it most for how it adds so much flavor without needing a heavy sauce.
Sweet potatoes and broccoli work wonderfully together. Sweet potatoes provide fiber and beta-carotene, which the body converts into vitamin A, while broccoli adds fiber and vitamin C.
The boneless, skinless chicken brings lean protein to the pan, turning the vegetables into a complete and hearty meal. Protein becomes especially important as we age because it helps support and maintain muscle strength.
Yields 4 servings
Ingredients:
Preheat the oven to 200°C/400°F. Line a large baking sheet with baking paper.
Place the sweet potatoes and broccoli on the prepared baking sheet.
In a small bowl, mix together the olive oil, salt, black pepper, cinnamon, honey, and sesame seeds.
Pour half of the mixture over the vegetables and toss well to coat. Bake uncovered for 20 minutes.
Brush the remaining mixture over the chicken and keep refrigerated while the vegetables bake.
After 20 minutes, move the vegetables to both sides of the pan, leaving space in the center. Place the chicken in the center of the baking sheet.
Lower the oven temperature to 190°C/375°F and bake for another 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
 |
Enjoy!  This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG |
Words & Brush Weekender: Easy listening music and chat, Friday 7th August 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
By Henny Shor, Jerusalem Post, August 1, 2026
https://www.jpost.com/food-recipes/article-904085
I think it was about two years ago that the frozen date, banana, and peanut butter craze went viral, and I completely understand why. It is a delicious treat that takes only minutes to prepare, uses simple ingredients, and needs no added sugar.
The dates and bananas provide natural sweetness, fiber, and potassium, while the peanut butter adds protein and satisfying healthy fats. Walnuts bring extra crunch and beneficial fats, and yes, even dark chocolate has something to offer, thanks to the plant compounds found in cocoa.
What I especially love is that you can decide exactly how much chocolate to use. Cover the top with a thin layer for a richer treat, or add just a few drizzles to give it that little chocolate lift. Either way, this frozen bark is easy, satisfying, and absolutely delicious.
Yields 1 - 9x13” pan
Ingredients:
Line a baking sheet or flat tray with baking paper.
Open the dates and arrange them close together, cut-side up, to form a single layer. Press them flat with your hands or gently roll over them with a rolling pin to create a thin, even base.
Stir the natural peanut butter well before using, then spread it evenly over the flattened pitted dates. Either creamy or chunky peanut butter will work.
Slice the bananas into very thin rounds and arrange them in a single layer over the peanut butter.
Melt the dark chocolate with the coconut oil, stirring until smooth. Drizzle the chocolate over the bananas, using as much or as little as you like.
Sprinkle with chopped walnuts and a little flaky sea salt.
Freeze until firm, then cut or break into pieces. Store in the freezer until ready to serve.
|
| Enjoy! This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG |
