MG Data

Mixed a tablespoon or so of almond butter, probably more like 2 tbsp, with a tablespoon or so of coconut flour, mix that into a dough like texture. Add about 1 tbsp maple syrup and about 1 tbsp cacao powder and about 1/4 tsp vanilla and about 1 tbsp shredded coconut. Mash this all up together and it forms a crumbly pie crust texture. Tastes kind of like a chocolate oreo cookie pie crust. Not sure how to use this really as a crust but the taste is good for one if you knew what you were doing.

I picked up a couple of unripe green plantains at the Mexican market a couple weeks ago. I never had a plantain before and didn’t know what to do with it. I let them get ripe, so now I had to figure out what to do with these ripe plantains. After looking online some, I wanted to make plantain chips. So I cut one up into a bunch of chip size pieces and fried them in coconut oil. That didn’t work too well, they came out real mushy and would burn before they would get crisp (which none of them did). I ate most of those throughout that day and threw the rest out. No wonder every website said to use green plantains for plantain chips. Now a few days later, the remaining plantain was half black. I went online again looking for what do to with a ripe plantain and found a recipe for Plátanos Maduros. I looked at a bunch of other ideas too and decided to cut the plantain into 1/2″ thick slices and cook over medium heat in 1 tablespoon of coconut oil (or a little less). I got each side golden brown and turned the heat down and cooked for about 10 minutes total. I took them out of the pan and onto a paper towel and added cinnamon and some lime juice.  This was a delicious, good looking treat and will definately be what I do next time I have more ripe plantains!

This makes a nice size serving.

2 whole eggs + 2 egg whites, scramble, cook in coconut oil.

3 collard green leaves thinly sliced (like wide noodles)

1 zucchini cut down the middle lengthwise then sliced

1/3 sweet onion, roughly chopped.

Take these and cook just till hot in coconut oil.

Add eggs back in and warm up.

Can add cheese on this if desired. Also could use other vegetables…. red pepper, mushrooms, etc.

Made this up tonight.

Defrost a salmon fillet.

Place fillet in glass cooking dish on top of a large collard green leaf turned upside down (so it holds all the juice in).

Drench salmon in melted coconut oil and rub in.

Add salt, pepper, dill weed, minced red onion, and shredded coconut to both sides of salmon.

Sprinkle 2 sliced carrots around.

Wrap another collard green leaf over the top.

Bake in oven. I did 350F for 25 minutes with the lid on the dish and it was a little overdone. Adjust as necessary. Still it was good. Serve with lots of lemon. Be sure to eat the collard greens, they are delicious with the lemon.

Also serve with peas, brown rice, and large spinach salad.

Gluten free coconut pancakes

DRY INGREDIENTS (MIX)

lentil burgers

1 cup dry lentils (green)
2 small to medium russet potatoes
1/2 yellow onion chopped
4 cloves garlic, diced
1 red seranno chili pepper
7 mushrooms, coarsly chopped
1 6oz can tomato paste
Handful of fresh spinach leaves, chopped
1/3 cup oat flour (approx)
1 tbsp raw pumpkin seed
1 tbsp flax seed
1 tbsp sunflower seed
1 tsp parsley flakes
1 tsp dried oregano
1 tsp dried basil
some black pepper
1/4 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp curry powder
1-2 tsp sriracha hot sauce
1 tbsp worchestershire sauce
Add 1 cup lentils in 3 cups water. Boil for 5 minutes uncovered, then cover and simmer for 45 minutes.
Drain water off. Pour into a large mixing bowl.

Add 2 cooked russet potatoes with skin, 1 small, 1 s-m size to lentils. (Cooked in microwave).

Mash it together with a potato masher for a while.

Add tomato paste and mash.

Add onion, garlic, red pepper, mash together.

In separate small bowl, try to mash up the seeds together.

Add seeds to lentil mix, add spices and mash up.

Add mushrooms, spinach and sauces, mash up.

Add oat flour and mash up.

Form 12 burgers and cook on george forman 5 minutes, flip and cook another 3 minutes. They did not stick.

had 3/4 cup leftover pumpkin, course my first thought is pancakes and here’s what happened. The batter was okay at first, but really thickened up after a few minutes, turning into perfect consistency for waffle batter, but not pancakes. Course with me no waffle iron, had to nearly burn them to get them to cook cause they were so thick. After that the flavor was just syrup cause I needed to use a lot.

1/2 cup quick oats

1/2 cup oat bran

1/2 cup wheat flour

1/2 cup buckwheat flour

1 heaping teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

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2 cups fat free milk

2 whole eggs + 1 more egg white

2 tablespoons honey

1 heaping teaspoon vanilla extract

1/2 cup fat free plain yogurt

3/4 cup libby’s pure canned pumpkin

In a small-medium sauce pan:

1/2 heaping cup Straus whole milk organic yogurt (vanilla flavor) european style

1/2 cup vegetable oil

1 cup evaporated cane sugar crystals

Heat this mixture on the stove, low heat, while stirring it to make a thick brown sugary cream. Heat until it’s well warmed but not hot.

Pour into a large mixing bowl. Mix with wire wisk until well blended and most of sugar is dissolved.

To this mixture add

1-2 tbsp maple syrup (grade b organic), mix in 

2 tsp pure vanilla extract, mix in

2 eggs, mix in

1 cup Libby’s 100% pure pumpkin (canned), mix in

In a medium bowl mix the dry ingredients:

2 cups 100% whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 heaping tsp cinnamon

mix the dry ingredients together.

Slowly pour the dry ingredients into the wet mixture while mixing with a wire wisk.

Mix this to a smooth texture.

Add

1 cup quick oats

Fold the oats in with a spoon.

———-

Bake at 350 deg for about 17-22 minutes.

Makes about 36 puffy, muffin-like cookies small to medium size or 30 medium to large size.