Microwave Blueberry Banana Oat Cakes
1 ripe medium or large banana, mashed
1/2 c dry oats (or a little more if you have an especially big banana)
1/4 c brown sugar (reduce as desired, or omit entirely, or replace with stevia)
1 Tsp Cinnamon (more if you love it)
1/4 c blueberries (frozen or fresh)
Optional: Dash of Vanilla Extract, 1 Tbsp of Chia Seeds, 1 Tbsp of Coconut Flakes, 2 Tbsp of Cocoa Powder for a chocolate banana cake
Mash the banana
Add everything else except the blueberries and stir to combine.
Then, gently fold in the blueberries.
Spray a clean bowl with cooking spray and put the batter in it
Microwave for 3.5 to 4.5 minutes. You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.
After mircowaving, allow to rest for a couple minutes. Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.
Top with more blueberries, syrup, jelly, agave, nut butter, raisins, nuts, seeds, dried fruit, or nothing.
Blend together until ice chunks disappear (add water if necessary). Pour into bowl and place into freezer. After 30 minutes, remove from freezer, and stir with spoon or fork. If not desired consistency, put back into freezer and check every 15 mins.
3 Ingredient Protein Ice Cream
Strawberry Honey Butter
1 pint strawberries, hulled
3 tablespoons raw organic honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted organic butter, softened
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
Coconut Chili Lime Crusted Shrimp
1lb jumbo wild caught shrimp, thawed under cold running water or in the fridge
1/3c unsweetened coconut flakes (NOT flour!): I used Let’s Do…Organic
1/4tsp cayenne pepper
1/4tsp garlic powder
1 large egg, preferably omega-3 enriched, beaten
2-4tbs unrefined coconut oil
1. If your cococnut flakes are course, then pulse them in a food processor to get them pretty fine. Mine were already finely ground so I just measured them out of the bag. Mix in your salt, cayenne, and garlic powder. Place in a large flat bowl or pie tin (something you can easily dip the shrimp in).
2. Place your beaten egg in another shallow bowl or pie tin. Add a pinch of salt here too.
3. Rinse and dry your shrimp so the egg sticks. Heat a couple of tbs of coconut oil in a large nonstick skillet over medium high heat. It’s ready when you drop a piece of coconut in the skillet and it sizzles.
4. One by one, take your shrimp, dip each side in the beaten egg, then roll evenly in the coconut mixture. Place them in the pan in a single layer. After a couple of minutes, or when they turn golden brown, carefully flip them to the other side. You may have to do these in a couple of batches depending how large your skillet is. If the pan looks dry, add more oil! As each one is golden and the shrimp is cooked through, place them on a plate. Serve hot with your favorite dipping sauce or eat them plain! Enjoy!
Cucumber Tomato Salad with Onions and Parsley Garlic Dressing Recipe
Ingredients: One cucumber, 1/4 cup onion, 1/2 a tomato, one cup parsley, two tablespoons minced garlic, five tablespoons olive oil, and salt and pepper to taste.
Method: Peel the cucumber if you don’t like the skin or don’t if you do like the skin – either way is fine. Dice up the onion, tomato, and cucumber into equally sized small chunks, put them in a bowl, and set the bowl in the fridge for now. Rinse the parsley then put it in a blender with the garlic and olive oil. Taste once well blended, then add salt and pepper. Pour the dressing over the cucumber, tomato, and onion salad then mix it all together and enjoy!
Flourless Peanut Butter Chocolate Chip Blondies
makes an 8″ pan worth of blondies