Thursday, March 26, 2015
2 very ripe(black) medium bananas
3/4-1 cup gluten free baking mix(Betty Crocker rice blend)
2/3-1 cup So Delicious coconut milk(the 45 calorie/cup kind)
dash of vanilla and grind of salt
Put it all in a quart-size Mason jar, put it on the blender and fire it up! Preheat a 10-inch cast iron skillet, or the pancake griddle of your choice. Pour into 3-inch rounds and flip when the bubbles appear and they look a little dry. This made 22 bitty pancakes(1 WW point each) but you can make them big as you want. I ate mine with a little butter and raspberry jam.
Monday, March 2, 2015
4-5 medium zucchini, quartered and sliced 1/2 inch thick
about 3/4 pound small mushrooms, quartered
about 1.5 cups diced quorn chicken tenders
part of a bell pepper
1/2 a bag of frozen broccoli rabe(Whole Foods)
Cook in coconut oil til crisp-tender.
Add several dashes bragg's liquid aminos, garlic and onion powder, a swig of dark sesame oil, and some Asian or Indian spice of your choice.
Cook til softish.
Serve over quinoa(2 cups, cooked in 4 cups water) seasoned with lemon juice, butter, and salt.
Adapted from this: Monterrey Bay Spice Company's Herbed Macaroni and Cheese
I left out the herbs and almost doubled the cheese sauce. My noodles are the giant elbows. This was amazing!!!