There are days when I really do enjoy grocery shopping. And there are days/weeks where I can barely get home in time for dinner, yet alone thing through grocery shopping. Which is why I’ve loved my time with Door to Door Organics. The delivery service literally brings organic, fresh produce (and other groceries) to your doorstep. With a variety of “box sizes” available, you can pick what works best for you and your family. I personally have received the itty bitty box every two weeks, occasionally adding additional fruits and veggies as needed for the week(s). Honestly, the produce that I’ve had delivered are some of the best I can get locally.
The fact that every other Tuesday I can anticipate having the itty bitty box show up on my doorstep is such a life saver. I sign in to my account, see what’s included for the week, substitute as needed and create meals around the delicious foods that arrive.
I recently used some of the produce delivered to create one of my favorite breads – a raspberry chocolate chip banana bread (yum, right?!) I started making this a couple of years ago for family functions and it’s literally one of the easiest things to make and with the delicious raspberries and bananas from my itty bitty box, it’s even easier. (I found this recipe a couple of years ago on Pinterest….hence why I heart Pinterest.)
What you need:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Another way I’m going to use my Door to Door Organics subscription? With this brand new Chef Symon cookbook. I see some delicious dinners in my future.
And guess what? You can try out Door to Door Organics too. A few ways to enter to win one of three $50 subscriptions/gift cards:
- Leave a comment sharing what your favorite dish is.
- Tweet: “I want #joydelivered to my doorstep with @dtdorganics, @cacoughlin!” Leave a comment letting me know you did so – you can tweet once a day!
Winners will be selected at random on October 5th, 2015.
Good luck and get those recipes ready!
Disclosure: I was given a gift certificate in return for tweeting/blogging about Door to Door Organics. As always, all opinions are my own.