3 Ripped Bananas
1 Cup All Natural Peanut Butter
1/2 tsp Baking Soda
1 tsp Cider Vinegar
2 Tbs Honey
Splash of Vanilla
Chocolate Chips (For Topping)
- Preheat Oven to 400 Degrees Fahrenheit and lightly grease muffin tins.
- Mash Bananas until smooth. Add all other ingredients, expect Chocolate chips. Mix well.
- Spoon batter into muffin tin. Top with Chocolate Chips.
- Bake for 15-25 min, or until muffins are fully cooked.
*Adapted From Gimme Some Oven*
2 Cups Chilled Quinoa
2 Diced Roasted Red Pepper
1 Diced Cucumber
1/2 Diced Red Onion
1/2 Cup Crumbled Feta Cheese
1 Handful Roughly Chopped Spinach
1/4 cup olive oil
2 tablespoons apple cider vinegar or red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Dried Basil
In a large bowl mix all salad ingredients together.
In a separate bowl whisk together the ingredients for the dressing. pour over salad and mix well.
8oz Rice Noodles
1/2 cup Tamari or Soya Sauce
1/4 cup Water
1/2 tsp Ground Ginger
1Ib Ground Turkey
1 Bag Coleslaw Mix
4 Chopped Green Onion
2 Cloves Minced Garlic
Cook Ground turkey In a Non Stick pan.
Soak Rice noodles according to package directions.
When Turkey is fully cooked add coleslaw mix and Green onion. Cook until Coleslaw starts to wilt. Meanwhile mix together Tamari Sauce, Water, Ginger. Add Garlic to the pan and cook for another 30 seconds. Add Eggs and allow to fully cook. When Rice Noodles are done soaking, drain and add to the pan. Add Tamari sauce and mix well. Taste and if you find the noodles are too salty from the Tamari add a bit more water.
Adapted From PrettyParcticalPantry.
1 Bunch Asparagus
6 Cups Pasta (I used a mix of Rigatoni and Penne)
1/4 Cup Sun Dried Tomatoes (Chopped)
1 Lemon (Zested and Juiced)
Green onion (Chopped)
Preheat oven to 400 Degrees Fahrenheit. Chop asparagus into 1 Inch pieces. Drizzle with Olive Oil and spread onto a prepared baking sheet. Dot with Butter and place in oven for 15 minutes.
Cook pasta and allow to cool off completely. (You can do this by running it under cool water).
Place into a large bowl. Add in Roasted Asparagus, Sun dried Tomatoes, and Green Onion. Drizzle with Olive Oil. Zest and squeeze lemon, and mix well.
*Adapted from Passion for Baking*
2 1/2 Cups Gluten Free All Purpose Flour
1/4 Cup Gluten Free Oats
2/3 Cup Brown Sugar
3/4 tsp Baking Powder
1 tsp Vanilla Extract
1 Cup Water
2 Cups melted Dark Chocolate Chips (For topping)
Preheat oven to 350 Degrees Fahrenheit. Line cookie sheet with Parchment paper.
In a large bowl mix all ingredients together (Not including the chocolate chips).
Using a table spoon, scoop cookie dough. Place in the oven for 8-10 minutes, allow to cool.
Melt Chocolate chips. spread evenly over the top of each cookie.
1 Bag Shredded Cabbage
1 Cup Quinoa (Uncooked)
1 Red Bell Pepper, Diced
1/2 Cucumber, Diced
6 Green Onion, Chopped
1 Carrot, Shredded
Juice from 3 Limes
1 Bunch Cilantro, Chopped
Cook Quinoa according to package directions.
Toss together all ingredients.
3 Cups Cooked Rice
12 oz Stir fry Vegetables
3 Boneless, Skinless Chicken Breast
2 Tbs Flour (I Used Gluten Free)
1 tsp Minced Garlic
1 tsp Ground Ginger
1/4 Cup Brown Sugar
3/4 Cup Soy Sauce
Preheat Oven to 450 Degrees Fahrenheit. Place chicken in a non stick baking dish.
Stir together 1/2 Cup water with Soy Sauce, Brown sugar, Garlic and Ginger in a small sauce pan. Bring to a boil. Meanwhile whisk together Flour and 2 Tbs of water together until smooth. Once soy Sauce comes to a boil add the flour. Lower heat and continue to stir until sauce starts to thicken. Remove from heat.
Pour one half of the sauce over the the chicken. Place chicken in the oven.
While chicken is cooking prepare the rice and the vegetable according to the package directions.
Once chicken is cooked shred into large pieces. Mix Chicken, Rice, Vegetables and the other half of the sauce together.