Gluten Free Banana Apple Sauce Bread (No Sugar Added)
Organic Bananas 3-4
Organic Cinnamon Apple Sauce ¾ Cup
Raw Honey 2 TBSP
Organic Butter 1 Stick softened
Free Range Eggs 2
Vanilla Extract 1 tsp
Baking Powder 1 tsp
Gluten Free Flour Blend 2 Cups
Cinnamon on Top
Preheat oven to 350 degrees.
Mix bananas, applesauce, melted butter and honey, eggs and vanilla extract til smooth, (I use a potato masher). It helps to mix the warmed butter and raw honey together first as the honey is pretty solid. Fold in Flour and baking powder. Once well mixed, place in a greased bread pan, sprinkle cinnamon on top and bake for 45-50 minutes or until a toothpick comes out clean.
For a variation try adding shaved dark chocolate or carob chips!
2-5oz Ahi Tuna Steaks
1 Handful Baby Spinach
1 Handful Baby Kale
1/2 Orange Pepper
1/2 Red Pepper
1/3 to 1/2 Cucumber
1 Medium Size Tomato
4-6 Quartered Marinated Artichoke Hearts
2 TBSP Pumpkin Seeds
1/4 Cup Feta Cheese
Juice of 1 Lemon
2 TBSP Olive Oil
Pepper to taste
Dried Basil to Taste
Dried Oregano to Taste
Dill To Taste
Put The Spinach and Kale in a large salad bowl. Quarter and slice the Cucumber and Tomato and add. Chop the Peppers and Artichoke Hearts and add. Add the rest of the ingredients.
Combine all ingredients in a small bowl and whisk till well mixed. Pour over the salad and gently mix or toss so it is evenly distributed.
Preheat a frying pan with a TBSP of grape seed oil or bacon grease large enough for both pieces to fit in easily to medium high to high heat. Season both sides of the tuna with Lemon Pepper, Dill, Oregano, Basil, Salt if you like. Place the tuna in the hot pan and let cook on each side for approximately 45 seconds or less. You want to see that just the edge is starting to brown. Slice the tuna (using a sharp knife) into strips against the grain of the fish.
The tuna can be added on top of the salad in a bowl or next to it on a plate, (like the picture).
You could also slice an avocado and place over the salad for some extra omegas!
This is one of my recent favorites to prepare. It is very quick and easy and tastes great. I hope you enjoy! Feel free to omit or replace any of the salad ingredients. Kalamata Olives would probably be a great addition as well.
Saute the veggies in the butter for 5 minutes or until everyone notices something smells amazing. It is this point you will want to add some of the other seasoning as well. Start with a teaspoon of each.
Add water enough to cover the veggies and the chicken breast or carcass. Bring to a rapid boil stirring enough to prevent sticking on the bottom of the pot.
As that boils the, squash should be finished up. Spoon the good stuff out of the squash into a bowl. It should be soft enough to do this easily. Scrape as much from the peel as you can. Feel free to taste some as you do this. Poor the left over water from the squash pans into the soup pot. After all the squash is spooned away from the skins put it in the soup pot. Once again, add enough water to just cover everything. If you used a chicken carcass now is the time to remove it and debone it. This is also the time to add the diced Heirloom Tomato. You can remove the skin of it if you want, but not necessary.
Keep this at a medium boil for about 45 minutes. This time allows the flavors to meld and gives you time to clean up your mess in the kitchen so far. Once the mess is cleaned up lower the heat to low and add the cheese. It is best if you break it into small pieces or shred it. Keep stirring until all the cheese is melted and slowly add half of the milk while stirring. The milk smooths out the texture and lightens the color.
Now that all the ingredients are together use some sort of hand or wand mixer to emulsify the soup. This blends it all together and makes a nice smooth texture. This is also when I like to taste it and add the rest of the seasonings to taste. I find a little more salt and sage gives it a nice pop at the end. The longer you blend the smoother it gets. At this point you will want to remove it from the heat.
Portion into bowls or cups and top with a dollop of Creme Fraiche, the fresh sage and crisped shallots. To achevee the crisped shallots, slice it very thin and saute over medium heat with butter until browned. Enjoy!