Banana Bread with Coconut and Walnuts (Greek Yogurt too)

Banana Bread with Coconut and Walnuts

Ingredients:              (*) see below for changes

1 1/2 cups whole-wheat flour (*)

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 cup sugar (*)

2 large eggs

2 tablespoons vegetable oil (*)

1 1/2 cups coarsely mashed ripe bananas (about 3)

1/2 cup 2% plain Greek yogurt

1 teaspoon vanilla extract

1/2 cup coconut flakes

1/2 cup walnut halves

(*) My changes to match my new way of eating:

flour à  1 c. Oat flour, ¼ c. tapioca starch, ¼ c. almond flour

sugar à 1/2 cup 100% apple concentrate, 1/2 cup Stevia

Oil à grapeseed or Olive oil 

(Note: do not change this oil to applesauce - you need this oil; the greek yogurt already cuts the oil amount down as much as possible)

How to Make It

Step 1- Preheat oven to 350°F. 

Step 2- In a bowl, whisk together first 4 ingredients. 

Step 3- In a large bowl, beat sugar and eggs until thick. Stir in oil, bananas, yogurt and vanilla. Fold in flour mix, coconut and walnuts.

Step 4- Pour into greased (*) 9-by 5-inch pan. Bake for 75 minutes. Let cool on rack. Cut and enjoy!

Cooking tip: Tent the loaf with foil if it gets too dark before it's cooked.

(*) Use coconut oil to grease pans

Nutritional Information (for original)

Calories per serving 224

Fat per serving 7.4g

Saturated fat per serving 1.8g

Monounsaturated fat per serving 1.3g

Polyunsaturated fat per serving 3.8g

Protein per serving 5g

Carbohydrate per serving 37g

Fiber per serving 3g

Cholesterol per serving 32mg

Iron per serving 1mg

Sodium per serving 171mg

Calcium per serving 23mg

https://www.health.com/health/recipe/0,,50400000127163,00.html

Balsamic Chicken Avocado Caprese Salad

Chicken Avocado Caprese Salad

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

Servings: 4 people

Calories: 426 

Author: Karina

Ingredients

Marinade/Dressing:

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar (*)
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls (*)
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

Instructions

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

See more at https://cafedelites.com/chicken-avocado-caprese-salad/  

Recipe Notes *Boneless, skinless breasts can be used instead of thighs

My changes (*) Use Stevia and no cheese

Nutrition Facts

Chicken Avocado Caprese Salad

Amount Per Serving

Calories 426Calories from Fat 288

% Daily Value*

Total Fat 32g49%

Saturated Fat 7g35%

Cholesterol 115mg38%

Sodium 692mg29%

Potassium 726mg21%

Total Carbohydrates 10g3%

Dietary Fiber 5g20%

Sugars 6g

Protein 22g44%

Vitamin A113.4%

Vitamin C15.9%

Calcium9.5%

Iron11.6%

* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Broccoli to try

Szechuan Shrimp and Broccoli

This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!

PREP TIME 10 MINUTES

COOK TIME 10 MINUTES

TOTAL TIME 20 MINUTES

SERVINGS 2 SERVINGS

AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients

• 1/4 cup sweet chili sauce
• 2 TBSP reduced-sodium GF soy sauce
• 2 TBSP seasoned rice vinegar
• 2 cloves garlic minced (approx. 1 tsp)
• 2 tsp cornstarch (sub:tapioca starch or pearls)
• 1 tsp Sriracha
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp freshly grated ginger
• 1-2 tsp sesame oil for stir-frying
• 1 lb peeled and cleaned shrimp (I cook mine tail-on)
• 1/2 lb chopped broccoli
• 1/4 cup chopped green onion
• 1 tsp sesame seeds

Instructions

1. Thaw shrimp if using frozen.
2. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
3. Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
4. Add broccoli and stir fry for a few minutes until tender.
5. Next add shrimp and cook for about 2-3 minutes.
6. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
7. Once fully cooked, shrimp will be pink, opaque and curled.
8. Top with chopped green onion and sesame seeds.
9. Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste. You can even add an optional drizzle of Sriracha to kick things up a notch or two!

Recipe Notes

In a pinch you can absolutely use a pre-made Szechuan sauce if desired. The homemade sauce is just SO easy and SO good that I prefer to make my own! I also love having control over what goes into the sauce. Plus it's deeeeeeelish!

Feeling fiery? Use extra Sriracha and red pepper flakes to amp up the heat as desired

https://peasandcrayons.com/2016/02/szechuan-shrimp-and-broccol-recipei.html 

Crock Pot Salisbury Steak recipe to try

Slow Cooker Salisbury Steaks & Gravy

Ingredients

• 2 tablespoons olive oil
• 2 lbs lean ground beef
• 2 eggs
• 1/2 cup panko breadcrumbs (or regular)
• 1/4 cup whole milk
• 1 teaspoon of adobo
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 8 ounces sliced mushrooms
• 1 large onion, sliced
• 1 1/2 cups beef broth
• 1 packet of brown gravy dry mix
• 2 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large mixing bowl, combine beef, adobo, garlic powder, onion powder, salt, pepper, eggs, breadcrumbs and milk
2. Mix until fully combined then shape into 6 thick burger shaped patties.
3. In a large saute skillet, heat the olive oil up
4. place each of the shaped patties into the oil next to each other evenly and cook on either side for about 4 minutes
5. In a medium sauce pan, add in the beef broth, dry gravy mix- cook until smooth & set aside
6. On the bottom of the slow cooker, place the mushrooms & sliced onions in the bottom then place the cooked patties on top evenly.
7. Pour the cooked gravy mix over the patties
8. Cover and cook on LOW for 4-5 hours.
9. Remove each of the patties from the slow cooker and set aside (leaving the cooked mushrooms and onions at the bottom with the gravy)
10. Combine the cornstarch with the water and pour into the slow cooker.
11. Turn the slow cooker to HIGH and cook for 5 minutes OR until sauce is thick
12. Use to pour over the patties
13. ENJOY!

https://myincrediblerecipes.com/slow-cooker-salisbury-steaks-gravy/?fbclid=IwAR1XCj6eAcUugnVLSSp5vd8eadkMfFAsDQ-FeekznWnazCfmvcBCWfohhzI  

Great holiday breakfast - Ham & Egg Cups

CRISP HAM AND EGG CUPS

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

4 slices Black Forest or Virginia ham

4 large eggs

Salt and pepper, to taste

Fresh basil, scallions or parsley, optional

DIRECTIONS:

Preheat oven to 400 degrees F.

Lightly coat 4 muffin cups with nonstick cooking spray. Fit 1 slice of ham into each muffin cup (ham will hang over edges of cups). Crack 1 egg into each cup. Bake in middle of oven until whites are cooked but yolks are still runny, about 13 minutes. Season eggs with salt and pepper and remove cups carefully. Sprinkle with chopped basil, scallions or parsley.

Enjoy!

http://www.thecomfortofcooking.com/2012/09/crisp-ham-and-egg-cups.html

I'm going to try this soon - Blueberry no sugar french toast casserole

Low Sugar Blueberry French Toast Casserole

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

This nutritious, easy to make Low Sugar French Blueberry Toast Casserole is deliciously light and fluffy and filled with fiber and fruity goodness. No need to add any toppings!

Servings: 4 people

Ingredients

• 4 small soft white rolls/buns broken up into chunks
• 1 cup frozen blueberries
• 4 eggs
• 1/2 cup semi-skimmed milk
• 2.5 tbsp butter, melted
• 2 tbsp demerara (raw) sugar
• 1.5 tbsp wheatgerm

Instructions

1. Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (approx. 6 cm deep).
2. Place the bread chunks in your oven dish (they should be nice and snug though not overlapping one another). Whisk together the eggs and milk and pour over the bread. Stir thoroughly and set aside for 5 minutes, stirring occasionally to ensure all the bread pieces have soaked up the egg mixture.
3. Pour in the frozen blueberries, tuck them in between the bread pieces, leaving some on the top. Sprinkle the wheatgerm and sugar over the whole thing, drizzle with the melted butter and bake for 30 minutes.
4. Remove from the oven and enjoy!

https://www.everydayhealthyrecipes.com/french-toast-casserole-with-blueberries 

My changes - Use Dave's Killer bread, Almond milk, Coconut cream (for butter), Stevia, and no wheatgerm.

Gluten free recipes to die for

Check out this great website!

https://www.breezybakes.com/

gluten-free-chocolate-coconut-zucchini-bread