A while back I got the opportunity to partner with one my favorites, The National Mango Board, to work on a recipe for their new cookbook which launched at BlogHer Food in Miami a few weeks ago. I got to get a little creative and come up with a fun recipe using one of my favorite ingredients, the ever popular mango! I love, love, love mango salsa and updated a recipe I have used before to make this one. I wanted something that would capture the tropical spirit of Miami and add a little heat (hello jerk spice!) that would be perfect to serve year round. After doing a little research and calling on some chef friends, the conclusion I came to was that it’s really not that hard to make your own jerk seasoning and chances are you probably already have most of the spices hanging around in your kitchen. I love the flavor combination of spicy and coconut, it is one of my go to’s. It only seemed fitting for this recipe adventure to include them both! You can find my recipe online here, or you can enter to win a copy of the National Mango Board Cookbook! All you have to do is follow my blog on Facebook. Just click here to like my page! Already a fan? You can enter by signing up via email (on the right sidebar) or following me on Instagram, it’s up to you! The contest starts now and ends at 11:59pm on Friday June 13th!
I’ve been changing up my morning routines the past few weeks and that definitely includes breakfast. So naturally, I was pumped to share to my newest creation with you all.
It’s kinda like a grilled cheese but for breakfast… and without cheese. But still delicious. Plus, the coconut adds a little something tropical to your morning!
2 slices multigrain bread (or other thick bread)
2 tablespoons of peanut butter
6-7 slices of banana
1 tablespoon of coconut oil
I have to admit I’ve been resisting the coconut oil train for quite sometime. Not sure why… maybe because the first time I tried to buy some I realized that it wasnt actually oil but a wax-y substance and that really creeped me out for some reason.
Not to fear though, I’ve gotten over that and today dove into my first jar. I decided to keep it simple, since I’m a first timer and all.
Scoop half a tablespoon of coconut oil on to a pan. Let it melt just a touch. It’s so fragrant!
Then place the bread over the oil. I smeared it around a little to make sure it was evenly coated.
Add another half tablespoon of coconut oil and the bread slice with the peanut butter and bananas to the pan. Let the coconut oil gently toast the bread.
Then put the sandwich together and serve! It’s a super quick breakfast. Pretty sure I made this sandwich and took pictures of it in less than 15 minutes.
The coconut oil adds a nice touch to the traditional peanut butter and banana sando.
What’s your favorite breakfast sandwich?
Disclaimer: The coconut oil was gifted to me by HEB but all opinions are my own.