Preheat oven to 350°F (180°C) and line a cupcake tray with liners.
Combine the flours, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.
In a separate bowl combine the banana, buttermilk, oil, and vanilla.
Using a rubber spatula add the wet mixture to the dry ingredients and fold, being careful not to over mix.
Portion batter into cupcake tin and bake for 20-25 min, or until a toothpick inserted into the center comes out clean.
Gather all ingredients and equipment.
Preheat an oven to 400°F(200°C).
Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.
Place a large pan on the stove over medium-high heat and add the oil. Heat the pan so it’s hot but the oil is not smoking.
Carefully add the chicken to the pan skin side down. The meat should sizzle when you add it. If it doesn’t then the oil is not hot enough and you should remove the chicken from the pan and wait for the oil to heat up more.
Cook the chicken on one side until it is a deep golden brown color. You can flip the chicken when it easily releases from the pan. If the meat is sticking to the pan then it is not ready, do not force it.
Place the pan with the chicken in the oven and cook for an additional 10-12 minutes or until the chicken has reached an internal temperature of 165°F (74°C).
Remove the pan from the oven. Allow the chicken to cool for about 5 minutes, then transfer the chicken from the pan to a plate and serve.
Gather all ingredients and equipment.
Toss the eggplant with the salt, place the eggplant in a colander and let drain for 20 minutes.
Meanwhile, place a large pan over medium-high heat and add the olive oil.
Add the red pepper flakes, onion and bell pepper to the pan. Sauté for 4-5 minutes then add the garlic. Sauté for an additional minute.
Add the zucchini and drained eggplant, sauté for 7-8 minutes or until the eggplant and zucchini are tender.
Add the remaining ingredients and continue to cook for 2-3 minutes. Remove from the pan and serve.
In a medium bowl, combine oats and buttermilk*.
Allow mixture to sit for 10 minutes.
Add the egg, oil, and vanilla.
Whisk to combine.
Combine all remaining ingredients in a separate small bowl and stir to combine.
Combine the dry ingredients into the wet and use a rubber spatula to mix until just combined. Do not overmix!
Coat a medium sauté pan or griddle with pan spray and place over medium heat.
Once hot, pour approximately 1/4 cup of batter for each pancake.
Flip pancakes when bubbles rise to the surface.
Cook until golden brown on each side.
Serve warm.
*Buttermilk substitute – place 2 teaspoons of fresh squeezed lemon juice or white vinegar in a liquid measuring cup add milk to the cup to reach 1 cup. Let sit 2-3 minutes then whisk and use in place of buttermilk. (This method will work for soy and almond milks)
Preheat oven to 325°F. Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl whisk together the applesauce, maple syrup, and canola oil.
Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes.
Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
To serve, top 1/2 cup of yogurt with 1/4 cup granola and 1/2 cup of fresh fruit.
Preheat oven to 375°F (190°C).
Line muffin tins with paper muffin cups or grease muffin tins.
Sift the flours, salt, baking powder, and spices into a large mixing bowl.
In a separate bowl, mash the banana with a fork or potato masher.
Add the egg, vanilla, oil, syrup, and milk to the mashed banana and whisk together until smooth.
Add flour mixture to the bowl with the banana mixture.
Use a rubber spatula to fold together until just combined. Do not over-mix. The batter should be lumpy: mix until the dry ingredients are just barely incorporated.
Gently fold in pecans.
Scoop batter into the individual muffin tins. Each muffin should be about 3/4 full.
Bake 15 to 20 minutes or until golden brown.
Place all ingredients in a blender and puree until smooth.
Serve immediately.
Place all ingredients in a blender and puree until smooth.
If too thick, add milk or water 2 tablespoons at a time until desired consistency is reached.
Serve immediately.
Preheat oven to 350°F (180°C)
Line a muffin tin with 12 muffin liners or spray with oil.
Place a skillet over medium heat and add the butter and oil.
When hot, add the onions and sauté for about 3 minutes, stirring frequently, until onions are lightly browned.
Add the red peppers and sauté for 1 to 2 minutes or until soft.
Allow the mixture to cool slightly.
While the vegetables are cooking, crack the eggs into a medium mixing bowl and add the water.
Whisk until well combined.
Mix in the parmesan cheese, oregano, salt and spinach.
Set aside.
Add the cooked onions and peppers to the bowl.
Fold together until well blended.
Using a ladle, pour the egg mixture into the muffin tins to 3/4 of the way.
Sprinkle the top of egg mixture with feta cheese.
Place the muffin tins into the oven and cook for about 20 to 25 minutes, until egg is firm.
Allow frittata to rest for 5 minutes, and then scoop the individual muffins out onto a platter.
Serve warm or cold and enjoy!
Heat the olive oil in a medium-large pot over medium heat.
Add the onion and sauté until translucent, about 3 to 4 minutes.
Add the garlic, cayenne, red pepper flakes, and bay leaf and continue to sauté for another minute, stirring often.
Add the diced tomatoes, wine, and stock.
Increase heat and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 20 minutes.
Add the fish and beans and cover with a lid.
Reduce heat to low and cook for about 5 minutes, or until fish is tender and reaches an internal temperature of 145°F.
Add the spinach, basil, oregano, salt, and pepper and stir.
Turn off the heat and allow to sit for 2 minutes, uncovered.
Serve.
