Banana Bread Pancakes (Gluten free and Paleo)

These Banana Bread pancakes are like making yourself a guilt free little treat for Breakfast!....There is nothing bad for you in these and they are so easy to make....and you probably have everything on hand to make them!.....I used coconut flour when I made them but I am sure Almond flour would be fine too....This recipe makes about 4 nice size cakes so you can double or triple the recipe easily if needed.....Just remember it would be one egg per banana and conform the rest of the ingredients for making recipe larger! And go ahead and add some nuts if you really want them to taste like banana bread and you can top with some Maple syrup also!....Here is what I did....Enjoy!

 

INGREDIENTS

(for 4 pancakes)

 

1 Banana (mashed)

1 Egg

1 Tablespoon Honey

1/3 teaspoon Cinnamon

1 Tablespoon Coconut flour

1/2 teaspoon Baking Soda

Nuts (optional)

 

DIRECTIONS

 

Add the banana to a bowl and mash it.....add beaten egg and then the Honey, and Cinnamon

add the flour and then the Baking soda

 

Once you have your batter (if it seems a little runny you can add a sprinkle more of coconut flour), heat a skillet up until  hot add a little butter then add the batter by large spoonful

 

Let the pancakes cook on one side until firm enough to flip (it can be a little tricky!) then let cook the rest of the way, serve with butter and Maple syrup if you like!

 

 

 

 

 

Almond Flour Chocolate Chip Coconut Bars

Being Gluten free sometimes its hard to find something to satisfy my sweet tooth!....Well these coconut bars did the trick for me!...They are made with Almond flour which I have been using a lot lately.....I also added almond butter but you could use peanut butter if you like and if you don't want to use an egg you can replace with applesauce!.....Here is what I did....Enjoy!

 

INGREDIENTS

 

1 Cup Almond flour

1/4 teaspoon salt

1/2 teaspoon Baking powder

2 Tablespoons Flax meal

1/2 Cup Pecans (chopped)

1/2 cup Mini Chocolate chips

1 egg

1/4 Cup Honey

1/2 Cup Almond or Peanut Butter

 

TOPPING

 

Coconut

Mini Chocolate Chips

 

DIRECTIONS

 

Add all of the dry ingredients to a Mixing bowl and give it a stir

Add egg, honey and nut butter and stir until combined

 

add mixture to a 8x8 pan that is lined with a piece of parchment (for easy lifting) that is sprayed with cooking spray

pat the mixture down evenly in pan

Then top with coconut and Mini chips pressing it into batter

 

Bake at 350 for 25 minutes

let cool and lift out of pan and slice as you like!

 

Italian Meatloaf

I have to admit, I do love meatloaf!......But as I was thinking about making meatballs I thought why not make that mixture but make it in a loaf!....So this meatloaf is actually a huge Meatball!......After it was done cooking I topped it with pasta sauce, Parmesan cheese and then shredded Mozzarella. Also I tried something different when cooking it...Instead of making it in a loaf pan, which tends to collect all of the extra oils. I formed this loaf on a broiler pan so all of the oils could run off and it turned out really well...Here is what I did....Enjoy!

 

 

INGREDIENTS

 

1 1/2 of Lean Ground Sirloin

1 shallot (diced)

1 egg

1/2 Cup milk

1 Tablespoon Dry Parsley

1 teaspoon salt

 

TOPPING

Pasta sauce

Parmesan cheese

Shredded Mozzarella

 

DIRECTIONS

 

 

Add beef to a mixing bowl

 

Add the rest of the ingredients and gently mix with your hands

Take the mixture and form into a loaf on your broiler pan

 

Bake in a 350 degree oven for 45-50 minutes

 

 

Top with sauce then parmesan cheese and then top with Mozzarella continue baking until

cheese is melted....Transfer to a platter and let rest a few minutes before slicing

Serve with extra sauce and Parmesan

 

Almond Shortbread Cookies (gluten free)

Shortbread cookies are one of my favorites...I have also been using almond flour a lot lately....so this cookie is perfect and this recipe uses very little ingredients... this is such an easy cookie to make when you need a little something quick.....I literally threw these together in like 10 minutes!...I may even try to make thumbprint cookies with this dough.....Here is what I did....Enjoy!

 

INGREDIENTS

 

1 Cup Almond Flour

3 Tablespoons Confectioners Sugar

3 Tablespoons Soft Butter

1/8 teaspoon Salt

1/2 teaspoon Vanilla

 

DIRECTIONS

 

Add all of the ingredients to a bowl

I just mixed well with a fork, but you could mix in you mixer if you like.

Mix until dough forms

roll into small balls and place on silpat or parchment lined baking sheet and then mark with a fork each way

 

Bake at 350 for 8 minutes

 

This recipe makes about 15 cookies

 

Chicken Rockafeller

My husband and I just love Oysters Rockafeller, the only problem is they are not always in season. While we were in Florida enjoying an order, we thought we would try it with Shrimp when we got back home. So we got to work to come up with  recipe and tried it with Shrimp...they were very good and a big hit....So I thought I would try the mixture with Chicken Breast also...And this is what we came up with....So you can use the recipe with your choice of Chicken or Shrimp or both at the same time! ...Here is what we did...Enjoy!

 

INGREDIENTS

 

4-6 Chicken Breasts (slice half through)

 

2 Tablespoons Butter

1 small shallot (diced

1 clove garlic (minced

5 ounces (1/2 bag) Spinach (chopped)

1 Tablespoon dry parsley

1/4 Cup white wine

1/3 teaspoon salt

1/2 Cup Panko breadcrumbs (I used gluten free)

2 Tablespoons Parmesan Cheese

1 Tablespoon Lemon Juice

2 Strips Bacon (cooked crispy and crumbled)

3/4 Cup Half and Half

Parmesan and shredded mozzarella for topping

 

DIRECTIONS

 

Melt butter in pan and add shallot...cook until translucent...add garlic simmer about 1 minute

Add spinach and cook until soft...add parsley and salt and then the wine....

 

and Lemon Juice.....add the Panko and cheese then the Bacon and stir until incorporated.

At the end add the Half and Half and stir. This is your mixture to add over your Chicken or shrimp.

 

For Chicken Breast Preparation take the breast and make slices half way through and place in a baking dish

Add the mixture placing in the slits and over top.

 

Cover and Bake at 350 for 55-60 minutes When done sprinkle with parmesan cheese and then Shredded Mozzarella and return to oven until melted

 

Here is how we did the Shrimp version...In individual Ramekin dishes

 

 

Butterfly and saute Shrimp in butter

add shrimp to Ramekin ...top with mixture and then Parmesan and Mozzarella and bake until cheese is melted

 

 

One Pot Cheesy Tuna Noodle Casserole

Well this recipe is another one pot meal ...which I Love!....It's not that Tuna Noodle casserole is anything new and exciting, but the fact that this can be made so quickly makes it nice....You add the  (raw) noodles and other ingredients all together in your pot, except the cheeses at the end. This recipe is really easy and everyone really enjoyed it! Here is what I did....Enjoy!

 

INGREDIENTS

 

12 ounce bag of Egg Noodles

1-32 ounce box Chicken Broth

2 cups Milk

2 cans Tuna (albacore)

1-1/2 cups frozen peas (thawed)

1 Shallot (diced)

1 Tablespoon dried parsley

1/2 teaspoon salt

 

1 Cup Sharp shredded cheddar cheese

2 ounces (1/4 of a brick) Cream Cheese

3 Tablespoons grated Parmesan cheese

Ritz Crackers (crushed for garnish)

 

 

Add (to a covered Dutch oven or heavy pot) the Noodles, Broth, Milk, Tuna

Onion, peas and spices

 

Give it a stir, and cook  uncovered on medium heat until it comes to a boil

Once it comes to a boil, stir, cover and simmer for 20 minutes until most liquid is absorbed

Add the cheeses and stir until combined

 

 

Garnish servings with Crushed Ritz Crackers if you like!

 

 

 

 

Chicken and Dumplings (gluten free)

I have never made dumplings before, but have always wanted to try them...especially if they can be gluten free!....You can make these with regular flour if you like. You can also use your own chicken soup recipe, but I will show you how I did mine. I used the meat off of a rotisserie chicken for this. And I used 8 cups of broth....1 32 ounce box plus 2 cubes of Knorr chicken cubes with 4 cups of water....I just like the flavor Knorr boullion has so I like adding it, but you can use your favorite broth....I have also been buying dehydrated parsley, but you could use dry or fresh.....Here is what I did ....Enjoy!

SOUP INGREDIENTS

2 Tablespoon oil

1 onion chopped

4-5 carrots diced

4-5 celery ribs sliced

2 bay leaves

1/2 teaspoon ground thyme

1 Tablespoon dry parsley

1 rotisserie chicken (meat)

8 cups  chicken broth

salt and pepper to taste

DUMPLINGS

2 1/2 cups all purpose or gluten free flour (I used Bob's Red Mill)

2 teaspoons baking powder

1/2 teaspoon xanthum gum (omit if using regular flour)

1 tablespoon dry parsley

1/2 teaspoon salt

1 cup chicken broth

2 eggs beaten

DIRECTIONS

Add oil to pot with onion carrot and celery and saute until soft

Add the rest of soup ingredients and bring to boil and then simmer

For Dumplings add all dry ingredients to a bowl and then add eggs and broth

stir with a fork until combined....Dough should be thick and sticky

When soup is done to your liking...Drop the dough into pot with a Tablespoon until gone

Cover pot and simmer for 20 minutes