Easy Gluten-Free Banana Bread
Easy Gluten-Free Banana Bread 1 1/2 cups garbanzo flour (chickpea flour) 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 3 medium ripe bananas, mashed 2 tablespoons honey 2 teaspoons vanilla extract 2 large eggs 2 tablespoons coconut oil, melted 1 teaspoon apple cider vinegar Optional: 1/2 cup chocolate chips 1/2 cup chopped raw walnuts or pecans Preheat oven to 350◦. Line a 9 x 4-inch loaf pan with parchment paper and spray with coconut
Butternut Squash Cauliflower “Risotto”
Butternut Squash Cauliflower “Risotto” 2 cups butternut squash, peeled and cut into 1″ pieces 1-2 Tbsp extra virgin olive oil 2 cups riced cauliflower 1 medium sweet onion, chopped 2 Tbsp extra virgin olive oil or ghee 3 garlic cloves, minced ¾ cup veggie broth, divided ¼ cup
Wild Smoked Salmon on Endive for the Best Fresh Appetizer
Wild Smoked Salmon on Endive4 ounces Wild Alaska Sockeye Smoked Salmon, small dice6 ounces Neufchâtel cheese (farmer cheese)Zest and juice of 1 small lemon¼ cup red onion, small dice2 tablespoons capersFresh cracked black pepper to taste2 heads Belgian endiveMicrogreens or
Spicy Cucumber and Avocado Chilled Soup
Spicy Cucumber and Avocado Chilled Soup 2 English seedless cucumbers, peeled and roughly chopped 2 firm-ripe avocados, pitted 2 garlic cloves, peeled 1 jalapeño pepper, seeded Juice from 1 lime 1 cup plain whole milk organic yogurt 1/2 teaspoon salt Fresh cracked pepper to taste Red cabbage sauerkraut to
Sizzling Summer Garden Fresh Gazpacho
Edible Garden Gazpacho 2 garlic cloves, peeled 3 ripe garden tomatoes, rough chopped 1 English cucumber, peeled 1 yellow or orange bell pepper, seeded and diced ½ sweet Vidalia onion, finely diced 3 tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar Juice of ½ of lemon ½ teaspoon