Banana cobbler

Banana Cobbler


Ingredients:
1 cup gluten free flour ( 1/2 c rice flour & 1/2 c coconut flour) 
1 tsp cinnamon
1/2 tsp nutmeg
1 cup sugar
1 cup milk
1/2 cup melted butter or margarine
1 tablespoon baking powder
3 medium sliced bananas 

Directions:
Pour melted butter into an 8 inch baking dish. Mix all ingredients except bananas in a bowl. Pour mixture over melted butter or marg. Slice bananas and drop into batter. Bake 45 min. at 350 degrees F until top is brown. Sprinkle with cinnamon and sugar (if desired). 


** You could use half banana's and half any other fruit.  (peaches, apples, blueberries)

Banana Bread

Banana Bread  no egg or no oil

Ingredients

•                2 cups Gluten Free all-purpose flour

•                1 1/4 cups walnuts, coarsely chopped (optional)

•                3/4 cup sugar

•                3/4 teaspoon baking soda

•                1/2 teaspoon salt

•                3 very ripe bananas mashed well (about 1 1/2 cups)

•                1/2 cup plain yogurt (I used strawberry yogurt)
•                2 tablespoons flaxseed ground mixed with 6 table spoons water or (2 large eggs)

•                3/4 unsweetened applesauce

•                1 teaspoon vanilla extract

Directions 

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with sugar, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl.

4. Mix the mashed bananas, yogurt, flaxseed mix, applesauce, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Banana Chocolate No-Bakes

Banana No-Bakes

Ingredients

3 Bananas sliced or smashed
1 cup Sugar
1/4 cup Cocoa powder
1/2 cup Butter
1/2 cup 2% Milk
1/2 cup Peanut butter (I like chunky)
3 cups Quick cook oatmeal
2 cups chopped Walnuts
1 tsp. Vanilla extract
1/2 tsp. Kosher salt

Instructions

Combine first six ingredients in sauce pan and bring to a boil. Stir frequently with whisk until mixture has a smooth consistency. Remove from stove and stir in the remaining ingredients. Divide batter into 18-20 cookies, place on wax paper and let cool completely, then refrigerate for 1 hour. Store in an air-tight container.

Peanut Butter Protein Bars

Peanut Butter Protein Bars


1/2 cup Oats
1/2 cup Rice Krispies
1/2 cup natural Peanut Butter chunky
1/4 cup Honey
1-2 scoops Protein powder  (I use Jillian Michaels vanilla Protein powder)
1/8 cup Almond Breeze drink (Almond Milk)



I mixed the dry ingredients
I put peanut butter and honey in microwave for 10 seconds
then I mixed it all together then I added the milk slowly until all the powder was mixed in.
Shape them into 6 bars and enjoy.

Play with this recipe.

I will add more protein next time.  I will use Chocolate powder at some point.  You could add cocoa.
I also want to try it with my granola at some point.  You could add nuts, almonds, cashews, or any nut or seed you want...

Homemade Ranch Dip

NOTE:  I am still working on this so if you try it let me know how it works for you.....

Ranch dip or dressing

• 8 teaspoons dried minced onion
• 1 tablespoon dried parsley flakes
• 2 1/2 teaspoons paprika
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 1/2 teaspoons garlic powder

For Dip

3-4 cups Fat free sour cream 

For Dressing

2 cups sour cream 

1 cup buttermilk

or

1 cup FF sour Cream

1 cup Mayonnaise

1 cup buttermilk.

Mix it all together and chill for at least an hour.

I have only used Fat Free Sour Cream...  It just has less calories..

 I just use the dip.

 

Quinoa Polenta Lasanga

Quinoa Polenta Lasanga

• 1 package quinoa polenta
• 2 small zucchini
• 3 carrots
• 2 celery stalks
• 1 or 2 onions  (use what you like)
• 2 cloves garlic
• 1 package of mushrooms
• 1 lb sausage  or whatever meat you like or no meat??
• 1 package baby spinach or frozen
• 1 jar of your favorite marinara sauce or make your sauce (check blog for recipe for homemade sauce)
• 1 bag of mozzarella cheese  (you can also layer with Ricotta cheese)

Directions:

• Preheat oven to 350 degrees.
• Wash veggies and chop into bite sized pieces.  (Thaw and drain spinach if frozen)
• While your meat is cooking
• Cut the polenta roll into about 20 to 24 pieces.
•  Put in a pan onion, carrots, celery and sauté with the garlic in olive oil over medium heat.
• Add the mushrooms and sauté for about 4 minutes then add the zucchini and sauté for about 3 minutes or until all are tinder.
• Begin layering your baking dish with polenta slices cover with a layer of veggies and meat (if using) then cover the veggies with more polenta slices top with the jar of marinara sauce and cover with  cheese.
• Bake at 350 for 30 minutes

Enjoy a wonderful dish.

I'll add a picture the next time I make it.

Zucchini Quinoa Lasanga

Zucchini Quinoa Lasagna

Serves 4-6

• 2 large zucchini, cut into 12 thin, 1/4 in. thick slices
• salt
• 1 c. quinoa, rinsed
• 2 c. vegetable broth
• 1/2 c. tomato sauce
• 1/4 c. minced onion
• 1 t. dried oregano
• 1/4 c. fresh basil, chopped
• 1/4 c. fresh parsley, chopped
• 2 T. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional)
• salt and pepper to taste
• 1 jar organic marinara sauce
• 1/2 c. organic or non-dairy cheese, i.e. Daiya (optional)

Preheat oven to 400.

To prepare zucchini, cut a strip off of one side to make a flat base.

Then, thinly slice zucchini into “noodles.”  You’ll want 12 noodles in total.

Place noodles in a colander and sprinkle with salt, layering between paper towels.

Let this sit and absorb moisture while preparing the quinoa.

Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.

Cover and lower heat, simmering for 20 minutes.

When quinoa has absorbed all the liquid, fold in cream cheese and herbs.

Add salt and pepper to taste, and try not to eat the whole pot.

Believe it or not, it gets better.

Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom.  Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.

Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.

Repeat with another layer of quinoa, sauce and zucchini.

Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using cheese.

Bake lasagna for 30 minutes, until heated through and zucchini is tender.

Enjoy a wonderful meal....

Feel free to add any meat you like.  Shredded chicken would be good as well as Italian 

Play with it.  Use Ricotta instead of cream cheese