Flourless Banana Bread Cookies

Yields: 8 cookies

2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc

Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.

In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.

Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.

Storage: Cookies are best kept refrigerated and are freezer friendly.

Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.

Chia Oat Dragon Fruit Smoothie Bowl

Serves: 2

1/2 cup gluten free rolled oats
2 tbsp chia seeds
1 cup almond milk

Overnight soak oats and chia seeds in almond milk.

1 Pitaya plus smoothie pack (use ONE 3.5 ounces pack) or 1 raw dragon fruit
4 dates

1/2 tsp vanilla extract
1 tbsp maca powder
1 tbsp psyllium husk
1 cup spinach, packed (DO NOT add more)
1/4 cup almond milk

In the morning, blend oats, chia mixture with dragon fruit, dates, vanilla extract, maca powder, psyllium husk, spinach and almond milk.

1/2 banana / serving
1 tbsp goji berry / serving
1 tbsp hemp seeds / serving
1 tbsp almond butter / serving

Serve with your favorite toppings.

Taste Note: Tastes AWESOME

Millet Porridge

Serves: 2

1/2 cup millet, rinsed and drained in a fine mesh strainer
1 cup almond milk
2 and 1/2 cup water
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp vanilla extract
1/8 tsp salt
2 tbsp raisins

In a saucepan, combine all the above and bring to a boil. Reduce the heat to low, cover and cook at low simmer for 40 minutes, until millet is tender and translucent.

1 tbsp maple syrup / serving
1/2 banana, chopped / serving
mixed berries / mango / pomegranate / kiwi
2 tbsp chopped nuts / serving

Serve with desired toppings.

Source: fountainavenuekitchen
Taste Note: Tastes AWESOME

Polenta with Garlicky Greens

Serves: 4

Garlicky Greens

1 tbsp olive oil
1 tbsp garlic cloves, chopped
1/2 tsp red chili flakes

2 bunches swiss chard or bok choy (about 3 and 1/2 pounds), stems and leaves chopped and kept separately
3/4 tsp salt
1/3 cup water

1/4 cup raisin (MUST)

Heat oil in a pan, add garlic, red chili flakes, saute in low for 2 minutes.

Add stems, salt, water and cook for 5 minutes in medium flame.

Add leaves, close the pan and cook for 5 more minutes.

Stir in raisins and set aside.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

To Serve

1/4 cup toasted pine nuts (1 tbsp / serving)

Spoon polenta in 4 serving bowls, top with swiss chard mixture and sprinkle with toasted pine nuts.

Source: geniuskitchen
Taste Note: Tastes AWESOME

Overnight Chocolate Chia Seed Pudding 2

Serves: 1

1 cup almond milk
3 tbsp chia seeds
2 tbsp cacao powder or unsweetened cocoa powder
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
1 tbsp maple syrup

Add all the ingredients in a mixing bowl and whisk vigorously to combine.

Let rest covered in the fridge overnight.

Toppings

1 tsp cacao nibs / serving
1/2 banana, chopped / serving
mixed berries / pomegranate / mango / kiwi

Serve with desired toppings.

Source: minimalistbaker
Taste Note: Tastes AWESOME, extremely awesome.

Spaghetti Aglio E Olio

Serves: 4

water
1 tbsp salt
1 pound rice spaghetti from Trader Joe's

Bring a large pot of water to a boil, add salt, pasta and cook pasta according to package instruction. I cooked for 15 minutes.

1/4 cup olive oil
8 large garlic cloves, cut into thin slivers
1/2 + 1/8 tsp red chili flakes
1 tsp salt
1/2 cup minced parsley ( DO NOT add more than 1/2 cup)

1 and 1/2 cup pasta cooking water

Heat olive oil over medium heat, add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it!

Add red chili flakes and cook for 30 seconds more.

Carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil. Lower the heat and salt and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss with tongs.

Off the heat, add parsley and toss well.

Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.

Source: foodnetwork
Taste Note: Tastes AWESOME.

Buckwheat Banana-Walnut Cereal

1 cup nut milk
2 cup water
1/2 tsp ground cinnamon
1/2 cup cream of buckwheat cereal

Add nut milk, water, ground cinnamon to a saucepan, bring to a boil.

Add cream of buckwheat, turn the heat medium low, uncovered, simmer for 10 minutes. Stir often.

Remove from the heat and divide this into 2 serving bowls.

Yields: 1 cup / serving

1/2 large ripe banana, chopped / serving

2 tbsp walnut, chopped / serving

1 tbsp maple syrup / serving

1/4 cup nut milk / serving

Mix nut milk, add banana, walnut and maple syrup and enjoy.

1/3 cup berries / serving (optional) I had berries, didn't want to waste, so added them, but its purely optional, the recipe does not need the berries.

Taste Note: Tastes AWESOME