?” The answer is—when you want to.
Bananas are a great source of potassium, one of the key electrolytes in our body that helps maintain good hydration and keep us from cramping and muscle spasms. And banana flavonoids also give them their characteristic yellowish-orange hue, which we love. When shopping for bananas, look for ones that feel firm and heavy; if they feel mushy or soft when you press on them with your finger, then they likely won’t ripen properly over time (so don’t buy any). It can take up to three weeks for a ripe banana to turn brown so be patient!
LUNCH: PIZZA BREAD WITH TOMATOES AND RED ONION SALAD
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1 cup pizza dough ([>]) or 1 pound prepared whole wheat pizza crusts cut into 2-inch squares
3 red onions, thinly sliced crosswise
5 large tomatoes, halved lengthwise and each half quartered horizontally almost through the stem end but leaving bottom intact so it doesn’t fall apart too much on its own as it cooks in the oven—you should have about 5 cups tomato mixture after slicing all onion pieces into bite-size pieces an inch wide by ¼ inch thick including some small leftovers piece(s) of remaining red onion slices (about ½ teaspoon diced red onion per serving) plus fresh basil leaves chopped finely enough