Grain-free Banana Pancakes
- 2 eggs
- 1 mashed banana
- 1 tsp cinnamon
- 1 tsp vanilla
Combine using a mixer, and cook on a griddle.
Combine using a mixer, and cook on a griddle.
Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.
Based on a recipe from Food.com
Salad:
Combine salad ingredients in a bowl, adjusting ammounts as desired.
Salad Dressing:
Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.
recipes from All Recipes–the salad, the dressing
Brush vegetables with oil, then brush beef tips. Season all with salt and pepper. Grill, covered, turning at least once. Meanwhile, stir together mayo, sour cream, mustard, garlic, and tarragon.
Serve beef and veggies over rice with sauce.
(adapted from Better Homes and Gardens, June 2015, Skewered Steak & Veggies)
For the apples:
For the crumble topping:
In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.
Recipe from Healthy Liv
Ingredients:
Directions:
Whisk all ingredients together in a saucepan. Warm over medium-low heat until desired temperature. Be careful not to let it boil, or you will destroy the enzymes, and thus some of its nutrients.
This recipe was shared with us by a friend. Thanks, Ruth!
Makes about 2 servings
1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt
Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.
Recipe from Eat Healthy, Eat Happy
These bars are high in iron!
Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.
This is a kid-friendly and delicious way to add kefir to your daily diet.
Puree all ingredients in a food processor. Enjoy! 🙂
Serves 2-3
Ingredients:
½ cup whole almonds
½ cup flaked coconut
½ cup graham cracker crumbs (about 4 graham crackers)–could use gluten-free
2 Tbs honey granules (or sugar)
2 Tbs maple syrup
pinch of salt
1 cup heavy whipping cream
12 oz cream cheese, softened and cut into pieces
⅔ cup honey granules (or sugar)
Juice of 2 lemons (about ½ cup)
1 tsp vanilla
Instructions:
1. Place the almonds and coconut in a food processor and chop until fine.
2. Add the remaining ingredients and process until combined.
3. Press into the base of a 8″ by 8″ dish.
4. Whip the heavy cream with an electric mixer until fluffy.
5. Add remaining ingredients and blend until smooth.
6. Pour over the crust and chill for several hours before serving.
From Blog of Joy