It feels good to eat well (and healthy)!
Flourless Banana Pancakes
1 very ripe banana
1/4 teaspoon vanilla extract
2 tablespoons flax seed or chia seed (optional but increases the nutritional value)
Ground cinnamon to taste
2 tablespoons coconut oil
Topping: berries or almond butter (optional but increases the nutritional value)
Mix banana and eggs together in a bowl until smooth. Add ground flax seeds or chia seeds and vanilla extract; mix batter well.
Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.
Serve with berries, almond butter, or other desired topping.
Easy Bean Soup
1 can each black beans, kidney beans, garbanzo beans (BPA free)
4 celery stalks
2 medium carrots
1 small onion
2 cloves minced garlic
2 tablespoons extra virgin olive oil
1 quart organic chicken stock
Salt, black pepper, and parsley to taste
1. Heat olive oil in dutch oven and lightly saute' onion and garlic.
2. When onion and garlic are tender add carrots, and celery and cook until tender.
3. Then add in drained and rinsed beans, organic chicken stock., salt, pepper and parsley to taste. 4. 4. Add extra water if consistency is too thick for your liking.
5. Cook until beans are soft and everything is heated through.
6. If you like a creamier consistency use an immersion blender to lightly blend, stopping while there are still whole beans.
Easy Chicken Piccata
2 skinless and boneless organic chicken breast
Sea salt and fresh ground black pepper
Chickpea (Garbanzo Bean) flour
3-5 tablespoons extra virgin olive oil
1/3 cup fresh or bottled organic lemon juice
1 quarter cup capers
Pound out chicken to flatten or butterfly and cut in half.
Season chicken with salt and pepper. Dredge chicken in chickpea flour and shake off excess. Use a zip type baggie to make this easier.
In a large skillet over medium high heat, melt 3 tablespoons olive oil. When oil becomes hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. If you have butterflied the chicken use two more tablespoons of olive oil and repeat with the second two pieces. Remove pan from heat and put on a plate.
Into the pan add the lemon juice, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add a little chickpea flour to thicken sauce if needed. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley if desired.