mmm....Healthy Banana-Chocolate Drops

 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

Directions:

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.

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Quick Asian-Style Kung Pao Chicken

Adapted from For the Love of Cooking

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

Directions:

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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Random Quote of the Day

"Happiness is when what you think, what you say, and what you do are in harmony"

Mahatma Gandhi

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Random Quote of the Day

"Man is a complex being; he makes the deserts bloom and lakes die."

Gil Stern 

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Fall Harvest Pumpkin Cake Roll

Forgot to take a picture of my recipe...next time.

Recipe by Food Connection

3/4 cup all-purpose flour

1 cup organic sugar

1 teaspoon baking soda

2 teaspoon pumpkin pie spice

3/4 cup pumpkin (I used homemade pumpkin)

3 eggs

1 teaspoon lemon juice

2 tablespoons plus 3/4 or 1 cup powdered sugar--depending on your taste

1 (8 oz.) low fat cream cheese package, softened

1 tablespoon butter

1 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. Grease and a 9x13 inch waxed-paper lined 10-by-15-inch jelly-roll pan.  Mix first 4 ingredients (all-purpose flour, sugar, baking soda, and pumpkin pie spice) in a large bowl. Stir 3 ingredients(pumpkin puree, eggs, and lemon juice) in the flour mixture. Pour mixture into pan. Spread the mixture evenly. Bake for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with 2 tbs. powdered sugar, and turn the cake onto the towel. Carefully roll the cake up in towel and set aside to cool.  Make the icing: In a small bowl, blend the last 4 ingredients(cream cheese, butter, vanilla extract, and 3/4 cup or 1 cup powdered sugar) with electric mixer.  When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll and wrap it with wax paper. Refrigerate the cake for 1 hour. Cut the cake in slices and serve.  Enjoy!

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Best Ever Challah French Toast

Recipe by Food Connection

1 large loaf of challah

4 large eggs

1/2 cups low fat milk
1 teaspoon orange zest
1/2 teaspoons vanilla extract
1/2 teaspoons cinnamon
1 tablespoon sugar
1/4-1/2 teaspoons salt
1-2 tablespoons EVOO (extra virgin olive oil)
pure maple syrup, powdered sugar, or/and fresh fruits for topping

Directions: 
In a large shallow bowl, beat the eggs, milk, orange zest or lemon zest, vanilla extract, sugar, and salt until blended. Slice the challah in about 3/4 inches.  Add EVOO in a large skillet over medium heat. Add the soaked slices and cook until golden brown on the first side and turn and cook until golden brown on the second side.  Repeat with the remaining egg soaked slices.  Serve hot with pure maple syrup,  powdered sugar, fresh fruit, or all of the above.  Enjoy!

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Just Say No Butter & Sugar Banana Bread

Recipe by Dr. Weil Healthy Kitchen

3 very ripe bananas
1/2 cup honey, agave nectar, or maple syrup

3 tablespoons EVOO (extra virgin olive oil)

1 teaspoon vanilla extract

1 1/2 cups whole-wheat pastry flour (See note) 
1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup chopped nuts, chocolate or peanut chips, or dried fruit as per your own preferences.

Directions:

Heat the oven to 350° F. Grease loaf pan EVOO lightly.  Mash the bananas and mix with the honey, agave nectar, or maple syrup, EVOO, and vanilla extract.  Mix whole-wheat pastry flour, baking soda and salt together. Add the nuts or chocolate or peanut chips or dried fruit as per your own preferences. Blend the two mixtures and spoon into a loaf pan. Bake for 40 minutes or center is set.  Allow the bread to cool before serving.  Enjoy!

Note:  Whole-wheat pastry flour can be found at the Whole Foods Market or other natural stores.

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