Grilled bananas with chocolate


 And for an easy camping desert, bananas with chocolate:

  • Cut in to the top of the banana, making sure not to cut through.
  • Use 1 row of fine quality semi dark or milk chocolate (Lindt is excellent) and push the single pieces into the top of the banana
  • Wrap in a rectangle of aluminium foil: Place banana in the center, flip the foil up on both sides and fold down twice, then fold in ends
  • Place on a hot grill until bananas are tender and yield gently to the touch, about 10 to 15 minutes (depends on the heat of the embers)
  • Carefully open packets, and eat with a spoon. Careful very hot!!

Waking up to sunlight…

image…and some lovely scenery from the kayak cockpit!


Looking up through the rocks at where we will end up, after the uphill hike. And of course I had brought some Trail mix Granola Bars!

imageSunset Rock, overlooking North South Lake. You can’t see it from here, (I know this from the map) out of sight, off to the left there, are the Kaaterskill Falls, the lake water drains over the rocks into a fantastic multi level waterfall

© 2012 SimpleHealthyHomemade

Burgers (or what to do with all those chives)


The last two nights I had to cover up my garden and my two berry bushes with sheets and table cloths for lack of anything more fitting. They looked kinda like awkward ghosts in the morning sun. But they called for freezing and frost and what not, and since the warm weather made the currants burst into flower, I needed to protect them or they will be done and no berries for me this year. Red currants(and black or Cassis currants for that matter) are pretty hard to come by in these parts of the world and so I am wiling to go through all kinds of trouble to save them, including digging them up at my old house and transporting them in a pot, (poor things they lived in that pot for almost a year) or turning them into ghosts. This morning it was soooo cold inside I had to turn my fireplace on to stay warm (I did turn the heat off, it’s almost May after all, and I am keeping it that way, period.) Yes I will wear a fleece in my house, if need be. And need was definitely there this morning. Then this afternoon it heated up to the point where I removed half my clothes before my run for which I left the house seriously bundled up. AND I had dinner outside, on my deck.

imageWhat do you want? I had to make sure they were good, I watch out for you guys 😉

I had been looking to make use of the chives chive bush that erupted in my garden this spring. So when I just had to put something on the grill, I knew what to try. The try was successful and filled my tummy with super deliciousness!


I snip the chives with scissors, I find that the easiest way to go about it

Makes 6 burgers

You will need:

  • 1 1/4 lb ground meat (1 lb venison and 1/4 lb beef mixed, or all beef)
  • 1/2 cup chives, chopped
  • 2 small shallots, finely diced
  • 1 tbsp mustard
  • 2 tbsp tamari or soy sauce
  • 1 egg
  • Fresh ground pepper to taste
  • 3-6 burger buns (preferably sprouted grain such as these)

Serve with

Guilt Free Yogurt Chive Sauce and Mango Sweet Pepper Salsa



  1. In a bowl break up the ground meat using a fork.
  2. Add mustard, tamari, shallots, egg, ground pepper and chives and stir gently until all mixed up (I did not include any salt here, since the tamari or soy sauce is pretty salty)
  3. With your hands, form into 6 balls then flatten out to make a burger patty, set aside.image
  4. Preheat your grill
  5. Grill the burgers to desired done-ness, flipping only once.
  6. Serve on a toasted bun, or half of one, if you like


Copyright © 2012 Simple Healthy Homemade. All rights reserved