BANANA WALNUT BREAD WITH ALMOND FLOUR

This is the most forgiving, tasty banana bread we have ever had.  When I say forgiving I mean this recipe is super adaptable.  I have made it using 2 eggs, 1 egg, less oil, 1 less banana, less sugar, no flax meal, and it always turns out great.  I adapted my Banana Cherry Walnut Loaf by using Almond flour - so moist and nutrient dense plus a healthy alternative all the way around.

1 rounded cup blanched almond flour

1/2 cup tapioca starch

1 tsp. baking soda

1 tsp GF baking powder

2 Tblsp. ground flax meal (optional)

3/4 tsp. Xanthan Gum

2 large eggs

1/2 cup coconut sugar

3 Tblsp. Avocado Oil

1 tsp. vanilla

3 ripe bananas mashed with a fork - large or small whatever you have on hand

2/3 cup chopped walnuts

Lightly grease a loaf pan with butter, and preheat the oven to 350 degrees.  In a medium size bowl whisk together:  almond flour, tapioca starch, baking soda, baking powder, flax meal, xanthan gum then set aside.

In another bowl whisk the eggs until frothy.  Whisk in the sugar, oil, vanilla and mashed bananas until well combined.  Add to the dry ingredients, lightly mixing then add in the walnuts to combine.  Pour into the prepared pan and bake 1 hour.

Great as a mid afternoon snack, great for breakfast or as a part of lunch served with sliced cheese and raw veggies.

 

 

 

 

 

 

This was an easy tasty salad - a perfect side dish to any summer meal.  This recipe was great for 2 for a couple of days, but can easily be doubled.  Might be the simplest salad there is!  Fresh green beans are a must for this recipe, and any good quality store bought pickled beets will work nicely.

2 cups green beans ends trimmed cut in half

1 cup pickled beets, chopped

1 round wedge of red onion - rinse well in cold water, then slice into 1 inch lengths

juice of a small lemon wedge

2 Tblsp. Extra Virgin Olive Oil

Salt and Pepper to taste

Crumbled feta cheese

Bring a pot of water to a high boil.  Have an ice water bath ready.  Add the beans to the boiling water, and once back to a high boil, blanch the beans for 1.5 minutes, lid on medium high, drain and put into the ice bath to stop the cooking, and once cool, drain and place onto a paper towel.

Add to a bowl with the pickled beets, red onion, juice of the lemon, EVOO,  salt and pepper.  Mix well and add crumbled feta cheese.  Serve along side any main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Such an old school recipe but one that never gets old and it is mighty tasty too.  Any gluten free pasta style of macaroni or small pasta shape will work in this recipe.  A quick and easy lunch or dinner.

8 oz. Gluten Free Pasta Shells

1  184 gram canned chunky white tuna

1 1/4 c. 2 % milk (we use lactose free)

2 1/2 Tblsp. butter

1/4 cup diced onion, 1 minced garlic clove

1/2 a celery stalk, minced

1/4 finely chopped red pepper

1/2 tsp. dried mustard, 1 tsp. paprika, 1/2 tsp. garlic powder, salt and pepper to taste

1 1/2 Tblsp. potato starch

1 cup aged cheddar cheese

Heat up a sauce pan on low medium heat.  Add the butter, and once melted add in the onion, garlic, celery and chopped red pepper.  Season with the spices and saute a good 6-7 minutes or until the veggies are soft.  Sprinkle in the potato starch and whisk allowing to cook for a minute or two.  Slowly add in the milk, whisking well until there are no lumps.  Add in the cheddar cheese again stirring to melt.  Check and adjust for any seasonings, turning down to minimum heat.  Then add in the chunky tuna and mix to incorporate.

Cook pasta as per directions and drain well in a colander.  Add to the tuna cheese sauce and gently fold in pasta until well combined.  At this point you could top with gluten free bread crumbs and pop in a 350 degree oven to lightly toast or have as is.

Yes - an all Vegan Potato Salad that was surprisingly delicious!  We had tried this at a local deli and I thought I would give it a try at home, never believing potato salad could taste this good with Vegan mayonnaise.  Simple to make and with a creamy texture just like the potato salad with eggs.

1.5 lb. summer new potatoes

1/4 cup green onion, chopped

1/4 cup diced celery

3 Tblsp. finely diced red pepper

1 small finely diced sweet gherkin pickle

Dressing:

1/2 - 2/3 cup Vegan Mayonnaise (based on taste)

2 tsp. Dijon Mustard

1-2 tsp. fresh lemon juice

1 tsp. garlic powder

1 tsp. paprika

salt and fresh cracked pepper to taste

Cook the potatoes in salted water until fork tender.  Drain and allow to cool.  Once cooled, take off any extra peel, and cut into chunks.  Add to a bowl with the green onions, gherkin pickle, celery, and red pepper - season with salt and pepper.

Mix up the dressing and add to the potato mixture, gently stirring to combine.  Check for seasonings and adjust if necessary.  A great summer side dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

This was a quick and easy marinated beet salad - cooking was the only lengthy process.  Rather than steaming up beets for a side dish,  I thought I would make this simple marinade and turn it into a salad.  This is also delicious on top of a garden salad.

In this dish I used 3 medium sized beets - but you could certainly increase all the amounts here to have the next day or to serve a crowd.  This is best made early in the day and refrigerated 4-6 hours so the flavors develop.

3 medium sized beets, red stocks trimmed off, then wash well leaving the skin on and the beets whole

2 sliced "rounds" of red onion, rinse well in cold water, then slice to 1 1/2 inch pieces

1 Tblsp. Apple Cider Vinegar

3 Tblsp. Extra Virgin Olive Oil

2 Tblsp. reserved beet water

salt to taste.

Add the clean beets to a pot and cover well with water.  Bring to a boil, then turn down to medium, lid cracked slightly.  Cook 45 min. or longer until tender.  Reserve 2 Tblsp. of the beet water and place into a bowl.  Once the beets have cooled, take off the peels, and cut into even sized chunks.

Rinse the red onion well under cold water, then slice into 1 1/2 inch slices.  Add the beets and onions to a bowl.

In the bowl with the beet water, add the EVOO, Apple Cider vinegar and salt whisking well.  Pour over the beets and red onion mixing well.

Refrigerate 4-6 hours before serving as a side dish or on top of a garden salad.  After this post a new VEGAN POTATO SALAD THAT IS YUMMY!

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe might hands down be one of the best curry dishes I have ever made!  Recently, my daughter and I went to a restaurant that is farm sourced, organic, with African roots - it was the first time we have ever had Jollaf Rice.  Wow, wow, wow, it was so good.  I found a recipe here which is divine.  That said, I did make a few modifications based on my own diet/restrictions.

I halved the recipe, omitted the black pepper, chili powder and sugar. If you read my blog you know we are serious wimps when it comes to heat.  For the red pepper I used a quarter of a large red pepper - peeled.  While I do love peppers, my body does not, and lessening the amount, and peeling them is a great help!

I also added 2 fresh chopped garlic scapes only because I had them on hand - they have such a short window and they were a lovely addition to this dish.  Then I used 1 red and 1 yellow roma tomatoes.  See how pretty?

 

The original recipe did say to add more stock/liquid if necessary - and yes I did add extra chicken stock near the end.

I can not say enough about this lovely Jollaf Rice Recipe - thank you Chef Valentine Moyo - this was amazing food!

Then we paired this amazing Jollaf Rice with a simple Crock Pot Curry Chicken dish - recipe below.  Easy delicious food worth making again and again.  Next time I will double the recipes!

1 lb. boneless, skinless chicken thighs cut into 1 inch pieces

14 oz. can diced tomatoes drained, but keep about 1/4 cup liquid to add to the crock pot

1 Tblsp. tomato paste

2/3 cup Greek yogurt

1 Tblsp. Madras curry powder

1 tsp. salt

1/2 a large onion, diced

1 minced garlic clove

1 tsp. Garam Masala

2 Tblsp. Avocado Oil

Salt to taste

fresh minced cilantro

1/4 - 1/2 cup Lactose free cream

In a bowl, add the cut up chicken yogurt, salt, and curry powder mixing to combine and set aside.  Heat up a frying pan on low medium heat with the Avocado oil and add the onion, minced garlic clove, and Garam Masala.  Saute until fragrant then add in the drained tomatoes and tomato paste stirring well and cook about 4- 5 minutes, then remove from heat.

Add the chicken mixture to a 4 quart crock pot, then add the onion tomato mixture - mix well, set on high and cook for 4 hrs. total time.  At the 2 hour mark, give the chicken curry a good stir, crack the lid and turn the crock pot to low lid slightly cracked.  At the 4 hour mark, turn off the crock pot, stir in the lactose free cream.  Serve with fresh minced cilantro, and the Jollaf Rice.  We ended up mixing the two dishes together - absolute heaven!

 

 

 

 

 

 

 

 

 

We have been in a heat wave...very unusual for our area.  We ended up the first day BBQ'ing chicken and hence the above salad to accompany it.  To nite we will thankfully be having cold leftovers.  So, this all dressed potato salad is yummy served warm or cold.

1 1/2 - 2 lbs. new potatoes (scrub well, chop, and cook till fork tender)

2 large green onions, finely chopped

1 tsp. dried dill

1 tsp. garlic powder

salt and pepper to taste

1 1/2 tsp mustard Dijon is best but here I used regular which was good too

2 Tblsp. Wine Vinegar (mine looks more rose colored so white or red should be fine)

3 Tblsp. Extra Virgin Olive Oil

handful of minced Italian flat leaf parsley

good sprinkling of Parmesan cheese

paprika to sprinkle over top

Once the potatoes are cooked, drain well and set aside.  Chop the green onions and parsley and set aside.  Mix the dill, garlic powder, salt and pepper, wine vinegar, mustard and EVOO in a small bowl whisking well to combine.  Pour over the potatoes and toss, then add the green onions, parsley, and Parmesan cheese mix gently to combine, then sprinkle the top with a bit of extra flat leaf Italian parsley and top with a good sprinkle of paprika.  Serve along side any other dishes.

 

 

 

 

 

 

 

 

 

With this easy dish we originally had the black bean chili over rice for dinner one nite.  Then the next day we turned it into a wrap style or quesadilla - even tastier!  The chili recipe with rice made plenty with leftovers to have wraps or quesadilla's for a few lunches - a quick easy meal that turned into two recipes.

RECIPE:

2 Tblsp. Extra Virgin Olive Oil

1 small onion, diced

3 minced garlic cloves

1/2 a celery stalk, diced

1 cup chopped butternut squash (I used frozen but fresh works too)

1/2 cup frozen corn

1 cup chopped fresh zucchini

14 oz. can diced tomatoes with juice plus 1/2 can water

14 oz. can drained and rinsed black beans

1/4 cup minced fresh cilantro

salt to taste

3/4 Tblsp. chili powder

1 tsp cumin

1/2 tsp. smoked paprika

grated extra old cheddar cheese

Heat up a pot on low medium heat with the EVOO.  Add the onion, garlic, and celery, saute about 5 min.  Add in the seasonings and butternut squash sauteing for 5 minutes, then pour in the tomatoes and water stirring well.  Simmer for 15 min. lid off on low heat.  Then add in the zucchini, corn and cilantro - taste to adjust any seasonings, lid on and simmer another 15 min.  Serve over rice with grated cheddar cheese.

For the wraps/quesadillas we found these gluten free wraps (sorry for the poor picture quality!) and they are delicious.

I heated the chili and rice on low heat in a pot on the stove to reheat.  Then using a cast iron frying pan on medium heat add the tortilla then turn over about 25 seconds, and cook another 25 seconds on the other side.

Place on a plate, add the black bean chili and rice, followed by grated cheddar cheese, salsa, chopped lettuce.  Roll up and cut into a wrap or fold over half as a quesadilla.  It is always great to have 1 recipe with leftovers to make another recipe/meal the next day especially a super easy one!

 

 

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