" Healthy" Banana cookies

These are delicious and my new favorite treat! From a clean eating book! Enjoy! 

Ingredients:

2 ripe bananas, mashed

1/4 cup olive or grape seed oil

1/4 cup maple syrup

1/2 tsp vanilla

1 cup rolled oats

2/3 cup brown rice flour (wonder flour works also)

1/2 cup shredded unsweetened coconut
1/4 tsp baking powder or baking soda

pinch of sea salt

1/4 cup chocolate chips

Preheat oven to 350 degrees F

In a medium bowl combine bananas, oil, syrup, and vanilla. In separate bowl combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (don't over stir). Fold in chocolate chips

Drop batter by the teaspoon onto cookie sheet. Cook for 14-16 minutes. Place on cooling rack.

Pineapple Fried Rice from The Wild Rose

*I changed the ingredients to the sauce!

The restaurant I work at has this incredible fried rice. They serve it with Marlin- which is seared rare-which I cannot imitate (I mean where do you buy marlin?). But I did want to try and imitate the rice. So I asked Carlos for the recipe and viola! I still need to figure out how they make their sauce so sweet and savory; I'm thinking a lot more honey. But I didn't want to waste a lot of honey if it didn't work out. But here is the recipe, I am still going to try and tinker around with it more. I'll probably ask for specific instructions on how to make the bomb sauce.


Pineapple Fried Rice

cooked Rice
red bell pepper, diced
red onion, diced
green onion, diced
carrots, slivered
chopped pineapple
chopped cilantro
eggs (fry these first in EVOO)*

For the sauce:

vegetable stock (I only had miso paste for miso soup on hand, so I basically used miso soup instead of this)
soy sauce
sugar*
brown sugar*

Just heat the sauce until the sugar is completely dissolved.

Cream of Tomato Soup

I made this for Sunday dinner and it was soooo Yummy!!If you dont have a pressure cooker this is another reason to buy one!

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Completion Time: 15 minutes

Ingredients

3 medium onions, chopped
1/4 cup water
1/2 cup carrots, chopped
2 stalks celery, chopped
3 garlic cloves
3 tablespoons olive oil
6 pounds fresh tomatoes, roma work great
salt and pepper

1 stick butter
1/2 cup wonder flour or Flour
4 cups half and half

Instructions

Saute onions, carrots, celery, and garlic in olive oil in pressure cooker. Add tomatoes, 1 tablespoon each of salt and pepper and water. Pressure for 6 minutes. Let Pressure down and remove lid. Using a stick blender or blender, puree contents of pressure cooker. Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour. Toast flour slightly. Add half and half. Cook until thick. Add tomato mixture and whisk well. Enjoy.

Blueberry Kamut Pancakes with Almond Buttermilk Syrup

Blueberry Pancakes

Ingredients

4 eggs
2 cups buttermilk
1 T vanilla
3 T vegetable oil
1 T Rumfords baking powder
2 T sugar
dash salt
2 to three cups fresh ground Kamut Flour (use enough to make it pancaky)
Fresh Blueberries

Instructions

In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.

Ladle the batter onto a hot griddle and add the blueberries to the top of each pancake at this point. Flip each cake when the sides harden and the underside becomes golden brown.

Serve with the delicious almound Buttermilk Syrup over top.
Ingredients for Almond Buttermilk Syrup:

¾ cup butter
1 ½ cup sugar
¾ cup buttermilk
1 ½ t. baking soda
½ t. vanilla extract
1 T. almond extract

In sauce pan melt the butter, than add the sugar and buttermilk. Bring to a boil.
Then add in the baking soda, vanilla, and almond extract.