Banana Rum Pancakes

 

 

 

 

So this isn't how I normally blog and this picture was taken with my phone this morning but these were so good and so good for you I just had to share the recipe. I bought a new kitchen appliance this week and I am in LOVE!!! We got a vitamix. That is what I used to prepare these I would assume a regular blender or a food processor would work as well.

 

 

Instructions

 

1. Put quinoa and almond milk in the blender on high for about 30 seconds.

2. Put the rest of the batter ingredients into the blender start out on a slow speed then increase speed  to high until all the ingredients are well Incorporated.

3. Use a non stick griddle or skillet to cook the pancakes I used coconut oil to make sure they didn't stick

4. Pour the batter on the hot griddle and sprinkle the fillings on each pancake.

5. Flip when bubbles start to form and cook for one minute or so on the other side.

6. top with more pineapple, walnuts, and pure maple syrup!!!

 

 

Ingredients

 

1. 3 cups almond milk

2. 1/2 cup cooked quinoa

3. 2 large eggs

4. 2 teaspoons baking powder

5. 1/2 teaspoon salt

6. 1/4 cup flax seed meal

7. 3/4 cup uncooked rolled oats

8. 1 cup almond flour

9. 1 cup buckwheat pancake mix or buckwheat flour

10. 1 teaspoon vanilla

11. 1 tablespoon dark rum

12. 1 banana

13. 1/3 cup agave

14. 2 tablespoons melted coconut oil (plus more for greasing the pan)

 

 

 

filling

1. 1 cup small diced pineapple

2. 1/2 cup chopped walnuts

3. 1/2 unsweetened toasted coconut flakes



Chili Citrus Chicken with Chimi Churri

 

 

 

Getting started

 

 

Put the Chicken in a cooking vessel that has a lid and that is oven safe.

Add the zest of an orange and the juice of 2 oranges. Add the zest and juice of a lime.

 

 

Next add the adobo, chili powder, paprika, salt, and pepper to the chicken.

 

 

Pour in the chicken stock and mix together. Put in a 350 degree oven for 30 minutes.

 

 

 

While the chicken is in the oven smash the olives with a knife and remove the pits. Julienne the poquillo peppers. After the first 30 minutes of cooking add the peppers and olives to the pan. Put the lid back on and turn the heat down to 300 and cook for another 30-45 minutes or until chicken is fall apart tender.

 

 

 

Chimi Churri

 

Gather ingredients

 



Rough chop cilantro, green onions, garlic, and pablano pepper. Then add it all to the food processor.

 





Add salt, pepper, lime zest, lime juice, and olive oil to the food processor and blend well.

 



 

 

Crispy Potatoes

 

Slice potatoes and put them in heated oil season each side with salt, pepper, and chili powder.

 



 

 

 

Ingredients

4 Boneless skinless chicken breasts

2 Oranges

1 Lime

1 Tablespoon adobo from canned chipotle peppers (the sauce)

2 Tablespoons chili powder

1 Tablespoon paprika

1 Teaspoon salt

1/2 Teaspoon pepper

2 Cups pitted olives of your choice. (I like these bright green ones the best and they have them at Fred Meyer's or whole foods)

1 Cup poquillo peppers

 

Chimi Churri

1 Bunch cilantro

1 Bunch green onions

1 Pablano pepper

1 Lime

1 Clove of garlic

1/2 Teaspoon salt or to taste

1/4 Teaspoon pepper

1/4 Cup extra virgin olive oil

(1/4 cup of water if needed to loosen sauce if to thick)

 

Potatoes

1-2 Red potatoes per person

1/2 Cup extra virgin olive oil

Salt and pepper to taste

1 Teaspoon chili powder

 





Moussaka

 

 

This is a Greek meat pie. I made It for Easter this year and my husband couldn't stop eating it!

It was delicious.

 

 

Here is what you will need to get started.

 

 

Chop onions, carrots, and garlic.

 

 

Heat olive oil in a pan then add onion and saute for a few minutes.

 

 

Add garlic let cook for a minute or just until they get a little bit of color.

 

 

Add the carrots to the pan and saute for a few minutes.

 

 

Move all of the vegetables to the outer edges of the pan.

 

 

Add the ground beef.

 

 

 

Add nutmeg, cinnamon, and the bay leaf while you are browning the meat.

 

 

Once the meat is browned add the red wine.

 

 

Stir in the kale and turn off the heat.

 

 

Grate fresh parmigiano-reggiano

 



 

Separate eggs and add the yolks to the parmigiano-reggiano . Whisk together.

  

 

Heat a pan and add butter.

 

 

Once the butter has melted whisk in the flour.

 

 

Once the flour has browned a bit whisk in the milk let cook for a few minutes whisking constantly. Now remove from heat.

 

 

Take a big spoonful of the sauce and whisk it into the egg mixture then repeat once more.

 

 

Now slowly whisk in the egg mixture until well mixed.

 

 

Add the meat mixture to a baking dish.

 

Pour the egg mixture on top of the meat and bake.

 



 

 

 

 

 

Ingredients:

 

2 tablespoons extra virgin olive oil

1/2 red onion

2 cloves garlic

1 large carrots or 2 small carrots

1 pound ground beef or lamb

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 bay leaf

1 teaspoon salt

1/2 teaspoon pepper

2 cups chopped kale

 

Custard

6 egg yolks

2 cups grated parmigiano-reggiano

6 tablespoons butter

1/2 cup flour

2 1/2 cups milk

1/8 teaspoon nutmeg

salt and pepper to taste