Pancakes – Banana Oat

  • 1 ripe banana
  • 1/4 cup GF oats
  • pinch of salt
  • pinch of cinnamon?
  • Instead of 2 eggs, try the following and double it:
    o 1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda = 1 egg
    o 1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg

Instructions

  • Mash the banana with a fork. Whisk in the egg substitute, oats, salt and cinnamon until smooth.
  • Heat a tablespoon or so of coconut oil in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
  • Serve with bananas and maple syrup. Enjoy!

Banana, Oat, Applesauce Cookies

  • 3 Mashed Bananas
  • 1/3 cup Cinnamon Applesauce
  • 1 tsp Vanilla
  • 1/4 cup Oat Milk or Almond Milk
  • 2 cups Gluten Free Old Fashioned Oats
  • 1/2 cup GF chocolate chips or Raisins

Instructions

  • Preheat oven to 350 degrees.
  • Peel and mash bananas into a mixing bowl.
  • Add all ingredients except chocolate chips and stir well.
  • Stir in chocolate chips or raisins.
  • Drop onto an ungreased cookie sheet. I like to use silicone lined cookie sheets.
  • I used a small cookie scoop for my cookies.
  • Bake for 15-20 minutes.
  • Cool on wire racks.
Notes
I store these in the refrigerator in an airtight container or freezer for longer storage. Let the frozen cookie sit for a few minutes before eating because they are a bit “icy” when completely frozen, unlike some cookies.

Mango Sticky Rice (Thai)

The original recipe called for a special kind of rice and preparation.  I just used jasmine rice and this was delicious!

  • 2 cups cooked jasmine rice
  • 1 can full-fat coconut milk 13.5 oz
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 tsps. cornstarch (optional and I didn’t use it)
  • 2 to 3 ripe mangoes, peeled and sliced

If you are reheating the rice, an easy tip is to put a wet paper towel on top of the rice and then re-warm it in the microwave

SAUCE: Combine the coconut milk, sugar and salt in a saucepan. Cook over medium low heat until the mixture is hot and the sugar is melted.  Do not bring to a boil. Let it cool to room temperature to serve.

OPTIONAL: You could combine the cornstarch and 4 Tbsp. of water in a small bowl and stir.  Add half the slurry to the sauce and stir immediately to thicken.  I didn’t think this was necessary.

SERVE:  Combine rice and sauce. Serve in 1/3 cup servings with mango on top or on the side.

February 2025 – Loved it!

Reference:  https://omnivorescookbook.com/mango-sticky-rice/

Chia Seed Pudding

  • 2 Tbsp, Chia Seeds
  • 1/2 cup Oat Milk
  • 1 tsp. of vanilla

Add the chia seeds to the oat milk and stir well.  Let it sit out for about half an hour and stir again.  Then refrigerate overnight.

To make chocolate chia seed pudding, add 2 Tbsp. cacao powder.

 

Waffles

Pannycakes

Chicken – Pot Pie

Oriental Salad

Pasta – Linguine With Clam Sauce

LINGUINE WITH CLAM SAUCE

  • 1 pound linguine
  • 1 jar Doxsee clam juice (8 oz.) (now substitute chicken broth)
  • 3 cans Chicken of the Sea minced clams (or whatever brand you like).  Sometimes I use 2 cans minced clams plus one can regular clams.  Found near the tuna fish in the grocery store
  • 1 small yellow onion chopped fine
  • 1/2 green pepper chopped fine (optional)
  • 1 stick butter—could use less!
  • garlic powder—used 1 clove of garlic minced fine in blender w/water
  • salt
  • pepper
  • 3/4 tsp. sugar
  • 2 Tablespoon flour.  Mix with 1 cup of clam juice, add last before clams—also added 2 Tablespoon cornstarch—really thickened it good.
  • sweet basil—great with fresh sweet basil. Dried is fine. Just make sure it is “sweet” basil, there is a big difference

Melt butter in saucepan.  Cook onion and green pepper in butter until the onion is translucent.  Add the clam juice and seasonings (except the cornstarch).  Once your pasta is just about ready, add the clams.  The clams really only need to cook until they are heated through.  You don’t want to over-cook them–definitely don’t let it boil.  Add the flower mixture slowly toward the end to thicken the mixture.

Pour over cooked linguine.

Pasta – Tomato Sauce