from Michelle Gill - www.rebornjoy.com
Ingredients:
2 cups almond flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3 bananas
2 Tbsp. raw honey
2 eggs, beaten
5 Tbsp. butter, melted
Crumbs:
3 Tbsp. almond flour
1/2 tsp. ground cinnamon
2 Tbsp. melted butter
1/4 cup of walnut pieces
Instructions:
Preheat the oven at 350 degree.
Mix dry then add wet ingredients.
Spoon into a dozen muffin pan (spray or use muffin cups).
Add crumb mix on top of each.
Bake for 18 minutes or until tops turn golden brown.
Makes 12 muffins.
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Monday, October 27, 2014
Teriyaki Beef Stir Fry
from Daniel Plan (download all recipes free)
The Daniel Plan Cookbook includes more than 100 delicious, healthy recipes from breakfast to dessert. Go to www.danielplan.com to order.
Ingredients:
½ cup water
⅓ cup low-sodium soy or tamari sauce
2 Tbsp. raw honey
¼ cup fresh orange juice (or pineapple)
4 garlic cloves, minced
1 Tbsp. fresh ginger, cut into long thin strips
1 Tbsp. fresh ginger, minced
1 pound flank steak, cut against the grain into thin strips
2 tsp. coconut oil
4 cups broccoli florets
1 medium onion, chopped
1 ½ tsp. cornstarch
2 cups brown rice
Preparation:
In a small bowl, combine the first six ingredients. Pour 1/2 cup of this mixture into a plastic bag; add beef. Seal bag, and turn to coat. Refrigerate for at least one hour. Cover and refrigerate remaining marinade.
Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove and keep warm.
Add broccoli and onion to pan; stir-fry for 4 minutes, or until vegetables are tender.
Return beef to the pan. Whisk cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over brown rice if desired.
* Tip from Michelle: One of my best purchases was a rice cooker. I add a little more water to brown rice so it will be as fluffy as white rice. This way my daughter, who is seven, will eat brown rice instead of white and enjoy it. A rice cooker also saves me time. I bought mine at Big Lots for less than $15.
The Daniel Plan Cookbook includes more than 100 delicious, healthy recipes from breakfast to dessert. Go to www.danielplan.com to order.
Ingredients:
½ cup water
⅓ cup low-sodium soy or tamari sauce
2 Tbsp. raw honey
¼ cup fresh orange juice (or pineapple)
4 garlic cloves, minced
1 Tbsp. fresh ginger, cut into long thin strips
1 Tbsp. fresh ginger, minced
1 pound flank steak, cut against the grain into thin strips
2 tsp. coconut oil
4 cups broccoli florets
1 medium onion, chopped
1 ½ tsp. cornstarch
2 cups brown rice
Preparation:
In a small bowl, combine the first six ingredients. Pour 1/2 cup of this mixture into a plastic bag; add beef. Seal bag, and turn to coat. Refrigerate for at least one hour. Cover and refrigerate remaining marinade.
Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove and keep warm.
Add broccoli and onion to pan; stir-fry for 4 minutes, or until vegetables are tender.
Return beef to the pan. Whisk cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over brown rice if desired.
* Tip from Michelle: One of my best purchases was a rice cooker. I add a little more water to brown rice so it will be as fluffy as white rice. This way my daughter, who is seven, will eat brown rice instead of white and enjoy it. A rice cooker also saves me time. I bought mine at Big Lots for less than $15.
Thursday, October 23, 2014
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