mmm....Healthy Banana-Chocolate Drops

>> Thursday, November 12, 2009

 Adapted from 101 Cookbooks

3 large, ripe bananas, well-mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup EVOO (Extra Virgin Olive Oil)
2 cups old fashioned roll oats
2/3 cups almond meal (See note)
1/3 cups shredded coconut
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 teaspoon baking powder
6 ounces of chocolate bar, chopped


Preheat oven to 350 degrees, racks in the top third.  In a large bowl, combine the bananas, vanilla extract, and EVOO.  Set aside.  In another bowl, whisk together the rolled oats, almond meal, shredded coconut, cinnamon, sea salt, and baking powder.  Add the dry ingredients to the wet ingredients and stir until combined.  Fold in the chocolate chunks.  The dough is a bit loose than a standard cookie dough.  Drop dollops of the dough, an inch apart, onto a parchment baking sheet.  Bake for 12-14 minutes or until the edges of the cookies are golden brown.  Allow the cookies to cool before serving.  Enjoy! 

NOTE:  How to make almond meal:  Your can make your own almond meal by pulsating almonds in a food processor until it is the texture of sand.  Almond meal can be purchased at natural stores, i.e. Whole Foods Market or Trader Joe's.


Quick Asian-Style Kung Pao Chicken

1 pound skinless, boneless chicken breast, cut into bite sized cubes
1 tablespoon cornstarch
2 teaspoons sesame oil
4 green onions, chopped
3 garlic cloves, minced
1-2 teaspoon fresh ginger, grated
1 teaspoon crushed red pepper flakes (more or less depending on your taste)
4 tablespoons soy sauce
4 tablespoons rice vinegar
1-2 teaspoons organic sugar
3/4 cup roasted peanuts

Combine chicken and cornstarch in a bowl and toss until coated. Combine soy sauce, rice vinegar, sugar in another bowl and stir to dissolve sugar. Set aside. Heat a wok with sesame oil over medium heat. Once the wok is heated to the point of smoking, add the chicken and stir fry until no longer pink inside. Remove the chicken from the wok and set aside.

Add the garlic, ginger, red pepper and green onions to the wok and stir fry for 30 seconds, stirring constantly.  Add the soy sauce, vinegar, and sugar mixture to the wok along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat on low thoroughly. Serve over white rice or fried rice.  Enjoy!


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