Showing posts from June, 2014

Paleo Banana Bread

Throughout the year my mom use to always make banana but bread for our family. Not to mention my mom hates bananas, however somehow she managed to make "THE BEST" banana bread!!! Since the better homes recipe is not as healthy as I would like it to be, I decided to make a healthier version for my babies. The kids absolutely love it! They think it's cake! I cannot complain if they want to eat it either because it's healthy and sugar free!!! If my picky son will eat it, it's definitely a winner!!! Ingredients: 4-5 bananas, ripe and mashed 1 cup coconut flour  6 eggs  6 tablespoons  coconut oil or coconut butter , melted 1/3 cup Greek yogurt (I used fagé) 1/4 teaspoon ground nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon  vanilla extract dash of sea  salt Directions: Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan. Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow co

Vegetarian Enchiladas

My hubby has been in heaven lately with all this Mexican food I've been cooking. Mexican food is his favorite and we've eaten it about 4 times in the last week.  Even though I've been using vegan meat, he's been very pleased.  I was a little nervous about these because there is no cheese in these, but they didn't even need cheese. They came out great and the entire family loved them. I topped mine with a sour cream I made with fagé yogurt and garlic powder.  I was surprised the kids ate them, but the kids love beans so they were happy campers. This was probably the easiest version of enchiladas I've ever made, and the healthiest.... Ingredients: 2 8-ounce cans tomato sauce 3 cups water 4 tablespoons cornstarch 3 tablespoons chili powder ½ teaspoon onion powder ¼ teaspoon garlic powder salt to taste Casserole Ingredients: 1 can black beans 1 lbs meatless ground beef 2 tbs chili powder 1 tbs cumin 10 whole wheat or 16 corn tortillas Optional Ingredients: guacamole

Moo Shu Tofu

Growing up, I always loved Chinese food. My all time favorite dish was Moo Shu Pork and since I'm no longer eating animal meat, I wanted to try a vegetarian version of my favorite dish. It came out absolutely amazing! I will definitely be cooking this dish again. This was fairly simple to make. The thing that took the longest was the prep work of all the yummy vegetables. If you're a Chinese food lover like I am, I definitely recommend trying this dish out. Ingredients: 1/2 oz. dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; I found these pretty easily at my local Asian market) Tofu. Patted dry and cut into strips 3 Tbsp. coconut or soy aminos 2 Tbsp. hoisin sauce 1 Tbsp. Shaohsing rice wine 2 Tbsp. sugar or honey 1 tsp. Asian toasted sesame oil 4 large egg whites, lightly beaten 1 tsp. fresh ginger, minced 2 cloves of garlic, minced 1/4 tsp. ground white pepper 4 scallions (white and green parts), thinly sliced on diagona