Sunbutter Chocolate Chip Cookies

Happy Halloween y'all!!

These cookies are so healthy, delicious, and so simple to make!  You only need 7 ingredients and one bowl to make these! Sunbutter is sunflower seed butter, a great peanut butter replacement. It honestly taste just as good, if not better than peanut butter! These cookies are full of protein, so they're a great post-workout snack!

Speaking of workouts, I made up my own workout routine yesterday morning; it was SO intense, but so much fun! I'm always switching up my routines to keep exercising fun and challenging! I did burpees, planks, tricep dips, seated rows, scissor kicks and more! 

Onto the recipe! 

Sunbutter Chocolate Chip Cookies-- Makes 2 dozen cookies

• 2 cups sunbutter
• 1 cup coconut sugar
• 2 eggs
• 1/2 cup wedo banana flour
• 1 tsp baking powder
• 1 cup dark chocolate chips
• 2 tablespoons melted kerrygold butter

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Combine sunbutter, coconut sugar, eggs, banana flour, baking powder and butter in large bowl. Fold in chocolate chips.

Drop tablespoon rounded spoonfuls on baking sheet and bake for 13 minutes, or until golden brown on edges. Repeat until all cookies are baked. Devour! 

-Juliet 

Green Bean & Mushroom Casserole topped with Banana Flour Fried Onion Strings

Banana flour is seriously amazing! You won't be able to tell that these are gluten-free; they are crisp and flavorful, just like non-gluten free onion strings!! Along with topping my casserole with these onion strings, you can top your burger with them, or just eat them by the handful! They're so good! 

Since we are almost into November, I figured I would start posting some of my favorite Thanksgiving recipes! Green bean casserole is a classic Thanksgiving dish that is so yummy, but not so healthy. I use coconut milk instead of heavy cream and banana flour instead of normal flour to make this classic dish lighter. This casserole is so delicious and full of flavor, no one will ever know it's healthy!! 

Let's get to cooking! 

Green Bean & Mushroom Casserole topped with Banana Flour Fried Onion Strings

Green Bean & Mushroom Casserole Ingredients:

• 36 ounces string beans, ends trimmed off
• 1 cup coconut milk
• 8 ounces sliced baby bella mushrooms
• 2 garlic cloves, minced
• 1 cup grass-fed cheddar cheese
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• pinch of salt
• 1 tablespoon kerrygold butter
• 1/2 tablespoon banana flour 

Banana Flour Fried Onion String Ingredients:

• 2 red onions, sliced very thin
• 1 cup banana flour
• 1/4 cup all-purpose gluten free flour blend (I used Namaste) 
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups coconut oil (to fry) 

Preheat your oven to 350 degrees. Add sliced onions to a bowl with buttermilk and let soak.

We are going to make the green bean mushroom casserole first. Bring a pot of water to a boil. Once boiling, boil string beans for about 3 minutes, or until somewhat soft. Drain and set aside.
Heat butter in a pan over medium heat. Add banana flour to make rue. Then add mushrooms and cook until softened. Once mushrooms are softened, add coconut milk and bring to a boil. Stir in cheese and spices, and reduce heat to medium-low. Let sauce thicken and come to a boil. Turn off heat and pour string beans into pan and stir until well combined. Pour mixture into an 8*11 pan.

Time to make the onion strings! Whisk together banana flour, AP blend, salt, and paprika.
Heat coconut oil in a large pot over medium heat. Once oil is melted and hot, toss onions slices in flour mixture and drop into the oil. Let fry until golden-brown and crisp! Remove onion strings with a slotted spoon and place on a paper towel lined baking sheet. Repeat until all onion slices are fried and delicious!

Top casserole with onion strings and place in oven for about 30 minutes. Enjoy!!!

-Juliet

No-Bake Pumpkin Cheesecake

I love cheesecake. It's one of my favorite desserts! It's always hard to not order cheesecake when I see it listed on a restaurant's menu. Creamy, perfectly sweet, light, fluffy, and SO good; just like my No-Bake Pumpkin Cheesecake!!

I use coconut whipped cream in this cheesecake, it gives it an amazing fluffy texture! The coconut whipped cream doesn't give it any coconut flavor. This cheesecake is not dairy free, because I use some organic cream cheese in it; but you can definitely use a dairy free cream cheese instead to make it completely dairy free! 

Now I'm hungry for cheesecake and it's only ten in the morning!! Onto the recipe!

No-Bake Pumpkin Cheesecake

• 8 ounces coconut whipped cream
• 8 ounces organic cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• pinch of salt
• 1 gluten free pie crust (pre-made or homemade)
• optional: my pumpkin spice roasted pecans to top

Whip together cream cheese, coconut whipped cream, coconut sugar, and maple syrup in a stand mixer until well combined and fluffy. Add in pumpkin puree, pumpkin pie spice, salt and mix until combined for about 2 minutes.

Pour batter into pie crust and freeze for 6 hours. Let thaw for 30 minutes before serving. Top with my pumpkin spice roasted pecans. Devour!!

-Juliet

Cajun Fried Catfish with Sauteed Bok Choy & Cajun Aioli

I absolutely love catfish! I always keep an eye out for it whenever I go to my local fish market. Whenever I see that they have it, I grab it! Catfish taste great grilled, baked, or fried, like in this recipe! 

I use banana flour to make the fry batter, it works amazingly well! Since banana flour has no banana flavor, it is very versatile; I use it in all different types of recipes! It works just like wheat flour!

Let's get to cooking! 

Cajun Fried Catfish with Sauteed Bok Choy & Cajun Aioli

Fish Ingredients:

• 2 pounds catfish fillets
• 1 teaspoon cajun seasoning
• salt & pepper
• 1/2 cup banana flour
• 1 cup water
• avocado oil, to coat pan

Bok Choy Ingredients:

• 1 bunch bok choy, halved
• 3 garlic cloves, minced
• 2 teaspoons fresh ginger
• 1/2 tablespoon sesame oil

Cajun Aioli Ingredients:

• 1/3 cup mayonnaise
• juice from 1 lemon 
• 1 teaspoon dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon cajun seasoning

Pat catfish fillets dry and season with salt and pepper.

Whisk together mayonnaise, lemon juice, dijon mustard, garlic and cajun seasoning in a small bowl. Set aside.

In a large bowl, whisk together banana flour, water,  cajun seasoning, salt and pepper.

Heat oil in a large pan over medium-high heat. Dip each catfish fillet in batter and fry in pan for about 4 minutes per side, or until fish is fully cooked and tender.

While the fish fillets are frying, we are going to make the bok choy! Heat oil in a wok pan over medium heat. Once hot, add garlic and minced ginger and saute for about 2 minutes. Add bok choy and saute for another 3 minutes.

Plate dishes and enjoy!!

-Juliet

Gluten-Free S'mores Cookies

Happy Friday y'all!!!

I think every weekend should start out with cookies; so, since today is Friday, I figured it's the perfect day to share one of my favorite cookie recipes!! Drum roll please.....S'mores cookies! They're SO good!! I love s'mores and cookies, so these are the best of both worlds! 

I've made multiple batches of these cookies for family and friends, and everybody loves them! You won't be able to tell that these cookies are gluten free! These are hands down, the BEST cookies ever!! 

Onto the recipe!!

Gluten-Free S'mores Cookies (yields 2 dozen cookies)

• 1 cup banana flour
• 2/3 cup oat flour
• 1 teaspoon baking soda
• 1 cup raw cane sugar
• 1/4 cup honey
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 2 eggs
• 1 cup gluten-free graham crackers, crushed into crumbs
• 1 cup corn-syrup free mini marshmallows
• 2/3 cup dark chocolate chips

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk together banana flour, oat flour, cinnamon, baking soda, and graham cracker crumbs in a large bowl.

Place softened butter, sugar, and honey in a stand mixer. Beat until well combined. Add in eggs and vanilla extract. Then, slowly pour in flour mixture and combine well. Turn off mixer and fold in mini marshmallows and chocolate chips. 

Take about one tablespoon of cookie dough, roll into a ball and place on baking sheet. Bake cookies for about 11 minutes, or until golden and delicious looking!!

Enjoy!

-Juliet

Three-Cheese Chicken, Spinach, & Tomato Stuffed Spaghetti Squashes

Hey there! Happy Wednesday!

My Three-Cheese Chicken, Spinach, & Tomato Stuffed Spaghetti Squashes taste so yummy!!! The taste reminds me of a lasagna! It's cheesy and full of yummy flavors! If you are a cheese lover (like me,) you will definitely love this recipe!!

Spaghetti squash is a great low calorie pasta replacement! 1 cup of spaghetti squash contains only 40 calories , while normal pasta can contain 150 calories! After you cook spaghetti squash in the oven, you pull out pasta-like strands using a fork! It is very similar to pasta, but much healthier! And super tasty too!! 

Let's get to cooking! 

Three-Cheese Chicken, Spinach, & Tomato Stuffed Spaghetti Squashes (serves 4)

• 1 lb chicken thighs, cubed
• 2 medium spaghetti squashes, cut in half lengthwise
• 1 cup cherry tomatoes, sliced in half
• 2 cups spinach
• 4 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup mozzarella cheese
• 1/2 cup ricotta cheese
• 4 slices provolone cheese
• 2 tablespoons olive oil
• salt & pepper, to taste
• 2 teaspoons Italian seasoning 
• 1 teaspoon chopped basil

Preheat oven to 400 degrees. Brush spaghetti squash halves with olive oil. Season with salt and pepper. Bake for about an hour.

While the spaghetti squash halves are baking, heat olive oil in a large pan over medium-high heat. Once pan is hot, add onion and garlic and saute until translucent. 

Add cubed chicken thighs to pan and cook for about 7 minutes or until fully cooked. Add cherry tomatoes and spinach to chicken and continue sauteing until spinach and tomatoes are soft and wilted. Season with salt, pepper, and Italian seasoning.

Once spaghetti squashes are finished baking and cool enough to handle, pull out pasta-like strands using a fork. Place pasta in a large bowl. Add chicken, spinach, and tomatoes to bowl and combine. Then stir in ricotta and mozzarella cheese. Season with Italian seasoning and chopped basil. 

Stuff  all four spaghetti squash halves with filling and top with a slice of provolone cheese. Place in oven and bake for another 12 minutes, or until cheese is bubbly and golden.

Devour!! 

Pumpkin Spice Cupcakes topped with a Maple-Pumpkin Mascarpone Frosting

These cupcakes are SO good!!! The texture is perfect (thanks to banana flour!) and they taste amazing. You won't be able to tell that these are gluten free and grain free!  

I love baked goods like cupcakes, cakes, pastries, etc, but I don't like when they are super sweet. I'm usually not a fan of frosting because most of the time they taste way too sweet..Well, this frosting has the perfect amount of sweetness! The cinnamon, nutmeg, spicy ginger and cloves go perfectly with maple syrup and creamy mascarpone cheese! 

Onto the recipe!! :) 

Pumpkin Spice Cupcakes topped with a Maple-Pumpkin Mascarpone Frosting

Cupcake Ingredients:

• 1/2 cup banana flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice (nutmeg, ginger, cinnamon, cloves)
• 1 teaspoon xanthan gum
• pinch of salt
• 1 large egg
• 1 cup pumpkin almond milk (or any other milk)
• 1 packet yeast
• 1 tablespoon grass-fed butter
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/2 cup pumpkin butter
• 1/4 cup pumpkin puree

Frosting Ingredients:

• 8 ounces mascarpone cheese, softened
• 6 ounces coconut whip (coconut milk whipped cream)
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice 
• 1/4 cup organic powdered sugar
• 2 tablespoons maple syrup

Preheat your oven to 350 degrees. Microwave almond milk and butter in a microwave safe bowl. Once melted, add packet of yeast and coconut sugar and set aside to proof.

Whisk together banana flour, potato starch, tapioca starch, almond flour, baking soda, baking powder, spices, xanthan gum, and salt in a large bowl.

Beat egg and oil in a stand mixer. Then, add yeast mixture and pumpkin butter and mix until thoroughly combined. Slowly pour in dry ingredients and mix until combined. 

Using an ice cream scoop, scoop batter into muffin tins and bake for 15 minutes or until a toothpick comes out clean. While the cupcakes are cooling, we are going to make the frosting!

Beat mascarpone cheese and coconut whip in a stand mixer on medium high speed until fluffy. Add pumpkin puree, maple syrup, powdered sugar, and pumpkin pie spice. Beat again, for about 2 minutes, or until everything is combined and looks delicious! 

Once cupcakes are cooled, pipe on frosting and devour! Enjoy! :)

-Juliet

Coconut-Sesame Crispy Chicken Drumsticks & Shiitake Mushroom Fried Rice

Hey there! Happy Sunday!!

I always love Sundays, because I get to relax and hang out with my family & pets, and go food shopping!! I love going food shopping! I always try to get to the grocery store on the weekend, so I have food to make during the week! 

The sauce that I made for the drumsticks is sweet, slightly spicy, and full of flavor! One ingredient I use in this recipe to make the sauce is coconut aminos; Coconut aminos is a super yummy sauce made from coconut sap! It tastes like soy sauce, but is free of soy and gluten! The only ingredients in coconut aminos is coconut sap and sea salt. It's the perfect soy sauce replacement!  

Onto the recipe!!

Coconut-Sesame Crispy Chicken Drumsticks & Shiitake Mushroom Fried Rice (serves 4)

Chicken Ingredients:

• 12 chicken drumsticks
• 1/2 cup coconut aminos
• 1/4 cup honey
• 1 tablespoon ponzu sauce
• 1 teaspoon sriracha sauce
• 2 cloves garlic, minced
• 2 tablespoons sesame seeds
• salt & pepper, to taste
• 1 tablespoon sesame oil

Shiitake Mushroom Fried Rice Ingredients:

• 1 cup dry white rice
• 1 cup sliced shiitake mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons coconut aminos
• 3 eggs
• 1/2 teaspoon red pepper flakes
• salt & pepper, to taste

Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Bring 2 cups of water in a saucepan to a boil.  

Whisk together coconut aminos, honey, ponzu sauce, sriracha, garlic and sesame seeds in a small bowl.

Once water is boiling in sauce pan, add white rice, stir,  reduce heat to low, and cover and cook for about 30 minutes. Stir every so often to prevent rice sticking to bottom of the pan.

Drizzle drumsticks with sesame oil, season with salt & pepper and place in oven for about an hour, flipping halfway through. 

Once the chicken is fully cooked and crispy, remove from oven and place in bowl. Toss chicken with sauce and place back on baking sheet and put back in oven for 10 minutes.

As the chicken is finishing in the oven, heat sesame oil in a wok pan over medium heat. Once hot, add garlic and onion. Saute until translucent. Add in shiitake mushrooms. Once shiitake mushrooms are softened, add in rice, coconut aminos, red pepper flakes and salt and pepper. Crack in each egg one at a time and mix into rice. 

Plate dishes and eat!

-Juliet 

The Best Gluten-Free Biscuits

Happy Friday y'all!!!

These are seriously the best gluten-free biscuits ever! And today is the perfect day to post my recipe for these biscuits, because every weekend should start with biscuits & gravy!! My favorite show, Junk Gypsies, had new episodes this past season air on every Friday night, so I would of course make these biscuits!! Biscuits & gravy are a necessity for a JG watch party! 

You won't be able to tell that these biscuits are healthy and gluten free! I used banana flour to make these biscuits, which made them so fluffy and delicious!

Lets start cooking!

The Best Gluten-Free Biscuits

•  2 cups of my all-purpose GF flour blend (1 cup amaranth flour, 1/2 cup banana flour, 1 cup potato starch, 1 cup tapioca starch)
• 1 1/2 teaspoon xatham gum 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons raw cane sugar
• 1/2 teaspoon sea salt
• 5 tablespoons grassfed butter
• 1 cup non-dairy milk (coconut, almond, etc.)
• 1 tablespoon apple cider vinegar

Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.

 In a medium sized bowl, whisk together all dry ingredients. With a pastry blender, or a back of a fork, cut in the butter into dry ingredients until it turns into crumbs. Stir in the nondairy milk and vinegar until well combined.

Place dough on your counter lined with parchment paper and dusted with flour and roll into a ball. Press dough into a circle about 1" high and 8" in diameter. Cut out biscuits using a biscuit cutter (yields about 8 biscuits) and place onto your baking sheet. 

Bake for 12-15 minutes or until lightly browned on top and delicious looking! Top with gravy if desired. 

Dig in! :) 

-Juliet

S'mores Banana Flour Cupcakes

These cupcakes are SO delicious! I love s'mores everything, so I decided why not make s'mores cupcakes?! You don't need a campfire to make this treat! These cupcakes are a very healthy alternative to traditional s'mores. These are gluten free, grain free, and even dairy free!

I topped these chocolate cupcakes with a meringue topping that is supposed to mimic marshmallow fluff. Don't be intimidated to make meringue, it is super simple and so delicious! The only ingredients you need for the meringue are egg whites, honey, and vanilla extract. That's it!

S'mores Banana Flour Cupcakes

• 1/4 cup wedo banana flour
• 1/4 cup almond flour
• 1/2 cup tapioca flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon xatham gum
• 2 tablespoons raw cane sugar
• 1/4 cup raw honey
• 2 eggs, whisked
• 3/4 cup full-fat coconut milk
• 1/4 cup olive oil
• 1/4 cup gluten-free graham cracker crumbs
• 1/4 cup chocolate chips

Meringue Topping 

• 3 egg whites
• 1/2 teaspoon cream of tarter
• 1/2 cup raw honey
• 1/4 teaspoon vanilla extract

Preheat your oven to 350 degrees. Spray mini muffin pan with olive oil.

Whisk together banana flour, almond flour, tapioca flour, cocoa powder, xatham gum, and raw cane sugar in a large bowl. In a separate bowl, beat together whisked eggs, raw honey, coconut milk and olive oil. Add wet ingredients to dry and mix thoroughly until well combined.

Fill mini muffin tins about 3/4 full of batter and place in oven for about 12 minutes or until a toothpick comes out clean.

While the cupcakes are cooling, beat egg whites with cream of tarter in a stand mixer. While the egg whites are beating, heat honey in a small saucepan over low heat until it reaches a slow boil. Once soft peaks form, add honey and vanilla extract and beat until fluffy!

Time to dress up the cupcakes! Top each cupcake with about a tablespoon of meringue and then sprinkle with graham cracker crumbs and chocolate chips.

Eat up!


-Juliet

Pumpkin Spice Roasted Pecans

So this morning, I did a ton of cardio and strength training, which of course caused me to become hungry, so I wanted a healthy yummy snack. I noticed a bag of pecans, and it made me think of those bags of roasted almonds & pecans that you get at festivals/fairs; SO GOOD. So I experimented in the kitchen this afternoon and these pecans turned out amazing!

The workout I did this morning consisted of a walk/run for about an hour, plank with row, push ups, tricep dips, burpees, windmills, dumbbell squats and more. Do those moves 15 times each and then repeat another four times. You will definitely feel it! And then you will become hungry and want a snack. Which is why you should make my Pumpkin Spice Roasted Pecans! Perfect fall morning/afternoon/evening snack!

Pumpkin Spice Roasted Pecans

• 2 pounds pecan halves
• 2 egg whites
• 1/4 cup maple syrup
• 1/2 cup raw cane sugar/or maple sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Preheat your oven to 250 degrees. Line a baking sheet with parchment paper.

Whip egg whites in a stand mixer. Once frothy, whip in maple syrup and mix until thoroughly combined.

In a large mixing bowl, mix raw cane sugar, cinnamon and pumpkin pie spice together. Add pecan halves and egg white mixture. Mix together until all pecans are coated and look amazing.

Spread pecans evenly on sheet and place in oven for about an hour, stirring every 20 minutes or so.

Dig in! These pecans taste delicious right after they come out of the oven!

-Juliet 

Spaghetti Squash Mac & Cheese

Hey there! Hope y'all are having a great Saturday!! So sorry I didn't post a recipe yesterday, I was really busy and didn't get to writing up a recipe post. But I'll make it up to you by posting this delicious recipe!

My spaghetti squash mac and cheese is SO GOOD. My whole family loved it! Spaghetti squash is an awesome pasta replacement! The texture is a lot like pasta, but it's low carb and low in calories! If you really love cheese, then you will absolutely LOVE this recipe! This recipes uses grass-fed cheddar, mozzarella, and parmesan cheese!

Now I'm hungry for this mac and cheese!! Onto the recipe!! 

Spaghetti Squash Mac & Cheese

• 1 large spaghetti squash, cut in half
• 1 tablespoon ghee
• 1 tablespoon banana flour
• 1 cup coconut milk
• 1/2 cup grass-fed cheddar
• 1/2 cup parmesan cheese 
• 1/4 cup mozzarella cheese
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder
• 1 teaspoon red pepper 
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Preheat your oven to 350 degrees.

Brush olive oil on both squash halves and season with salt and pepper. Roast for 45-50 minutes, or until tender.

While the squash is roasting, heat ghee in a large saucepan over medium heat. Whisk in banana flour. Add in coconut milk and whisk immediately. Add all three cheeses and stir until melted and cheesy. Stir in spices.

Once the squash is done cooking and is cooled, use a fork and pull out the pasta-like shreds. Add spaghetti squash to sauce and combine. Enjoy!!


-Juliet

Mocha Coconut-Banana Resistant Starch Morning Smoothie

Good morning! Happy Thursday! I hope your day is off to a great start! 

This smoothie is SO delicious! I'm usually not a fan of smoothies, but I love this one!! The creamy coconut and fresh banana tastes amazing with some strong coffee! One of the ingredients in this smoothie is Molokai Coconut Bai5. Bai5 drinks are antioxidant infused and only has five calories per serving! 

I also use WEDO Banana Flour in this smoothie. One of the many health benefits of banana flour is that it is a resistant starch. Resistant starch is found in unripe green bananas. Resistant starch helps keep you full and burning more fat everyday! It also helps to lower blood glucose levels. More reasons to make this smoothie for breakfast or a snack today!! 

Mocha Coconut-Banana Resistant Starch Morning Smoothie

Ingredients:

• 1 cup Molokai Coconut Bai5
• 1/2 cup lite coconut milk
• 1/4 cup coffee
• 1 large banana
• 2 teaspoons honey
• 1 tablespoon banana flour
• 1 tablespoon cocoa powder
• 2 handfuls of ice

Blend all ingredients in a blender until everything is combined. Garnish with a sliced banana and more cocoa powder! Enjoy!!

-Juliet 

Banana Flour Pumpkin Crumb Cake with a Sweet Vanilla Glaze!

One of the many reasons I love Fall is baking desserts using pumpkin! I love pumpkin pie, pumpkin coffee, pumpkin cheesecake, and of course this pumpkin crumb cake! Best of all, this pumpkin crumb cake is gluten-free!! Nobody will ever know that this pumpkin crumb cake is gluten-free, it is SO tasty!! 

Another plus to this recipe is how easy it is! All you need is about an hour and three bowls!

Banana Flour Pumpkin Crumb Cake

Cake Ingredients:

• 3/4 cup WEDO banana flour
• 3/4 cup all-purpose gluten free flour blend
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup coconut sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/3 cup coconut milk
• 1/2 cup coconut oil, melted
• 1 large egg, whisked

Crumb Topping Ingredients:

• 1/3 cup WEDO banana flour
• 1/4 cup grassfed butter
• 1/3 cup coconut sugar
• pinch of salt
• 1 tsp cinnamon

Sweet Vanilla Glaze Ingredients:

• 1/4 cup organic powdered sugar
• 1/2 tablespoon coconut milk
• 1/4 teaspoon vanilla extract 

Preheat oven to 350 degrees. Line 8*8 baking pan with parchment paper.

We are going to start making the cake batter. Whisk together banana flour, AP flour, baking soda, baking powder, coconut sugar, pumpkin pie spice and cinnamon in a large bowl.

In a separate bowl, whisk together egg, pumpkin puree, maple syrup, coconut milk, and coconut oil.

Add wet ingredients to dry ingredients and mix until thoroughly combined. Pour into baking pan.

Time for the crumb topping! Combine banana flour, grassfed butter, coconut sugar, salt, and cinnamon in a small bowl until ingredients turn into crumbs.

Pour crumbs on top of cake and press into cake using another sheet of parchment paper.

Bake for about 30-35 minutes or until a toothpick comes out clean.

Once the cake is out of oven and cooled, combine powdered sugar, coconut milk, and vanilla extract. Drizzle over cake. Devour!!

-Juliet 

Banana Flour Pizza Crust (topped with Goat Cheese, Pesto & Arugula)

So this afternoon, I decided I wanted pizza for lunch, so I started experimenting in the kitchen. I've bought frozen gluten-free pizza at the supermarket in the past, but I've never really loved the taste and texture of the crust. The crust was either too hard like a cracker, or too dry. Well, today I made the BEST gluten-free pizza crust ever!! Trust me, it is seriously amazing!! The ingredient that makes it so perfect in texture and taste is banana flour!!!!

Another plus to this pizza crust I made is that it is not only gluten free, but also grain free and dairy free! Many gluten free pizza crusts contain corn and rice flour. I topped my pizza with goat cheese, pesto and arugula, but you can make this completely dairy free by not using the goat cheese!

Banana Flour Pizza Crust (topped with Goat Cheese, Pesto & Arugula) 


Crust Ingredients: 

• 2 cups tapioca flour
• 1/3 cup banana flour
• 1/2 tablespoon baking powder
• 1/2 tsp salt
• 2 eggs, whisked 
• 1/2 cup full-fat coconut milk
• 1/4 cup olive oil

Topping Ingredients:

• 1/4 cup lemon pesto
• 4 ounces goat cheese
• 2 ounces raw cheese
• 1/2 cup arugula
• salt & pepper, to taste

Place pizza stone in oven and preheat to 350 degrees.

Whisk together tapioca flour, banana flour, baking powder, and salt in a large mixing bowl.

In a separate bowl, whisk together eggs, olive oil and coconut milk.

Add wet ingredients to dry ingredients and combine until everything is combined and smooth. The dough will be like pancake batter, but don't worry, it will turn out amazing!

Pour dough onto parchment lined pizza stone, smooth out into a 10 inch circle and bake for about 12 minutes. After 12 minutes it will be fluffy and ready to top ingredients!

Spread on lemon pesto, then sprinkle on raw cheese, then add arugula towards the center of the pizza, and then sprinkle on goat cheese crumbles. Season with salt and fresh pepper. Place back in oven for about 8 minutes until cheese is melted!

Enjoy this delicious pizza!!

SO FLUFFY!

-Juliet 

Turkey Burgers topped with Banana Flour Fried Onion Rings & Gouda Cheese

Crispy, light & tasty onion rings that contain no gluten; perfect to top on your burger tonight! I think onion rings complete burgers. They add the perfect crunch to go with the juicy turkey burger and creamy gouda cheese! 

So, if you guys haven't noticed, I don't tend to post or share recipes on here or on my social media pages lately using mammal meats; the reasoning is because my brother, Harrison, discovered recently that he has a mammal meat allergy. Whenever he would eat steak, beef burgers, pork or any mammal meats, he would get sick. After almost three years of getting sick from eating mammal meat, he discovered why he would get sick; he got bit by a Lonestar tick when he was paint balling about three years ago! Lonestar ticks carry a sugar called Alpha-gal. Alpha gal is found in red meat. When the Alpha-gal gets into a your bloodstream, your body produces antibodies to fight off the sugar, which causes an allergic reaction.

When we first found out about, I thought it was crazy that even though he only had the tick on briefly, and got it off right away, it still caused him to develop a mammal meat allergy! I'm glad he found out what caused him to get sick whenever he would eat red meats, so now he knows to avoid it! But, we also found out that the allergy symptoms could start to go away after five years; so that means he might be able to eat red meat again in two years! 

Let's start cooking!!

Turkey Burgers topped with Banana Flour Fried Onion Rings & Gouda Cheese

Ingredients:

• 1 lb ground turkey 
• 1 clove garlic, minced
• 1 tablespoon dijon mustard
• 1 teaspoon cayenne pepper
• 2 teaspoons olive oil
• salt & pepper, to taste
• 4 ounces gouda cheese
• 1/3 cup banana flour
• 1 cup gluten-free panko breadcrumbs
• 2 eggs, whisked 
• 2 onions, sliced into rings
• 2 tablespoons avocado oil, to grease pan

Combine ground turkey, minced garlic, dijon mustard, olive oil, cayenne pepper, and salt & pepper together in a large bowl. Form into four burger patties. Set aside.

Place panko breadcrumbs and banana flour in seperate bowls. Season panko breadcrumbs with salt and pepper, to taste. Start by coating each slice of onion in banana flour. Then, dip into whisked egg and then coat in breadcrumbs. Place all onion rings on a plate.

Heat one tablespoon of avocado oil in large pan over medium heat. Once hot, add each burger patty into pan and cook for about 6 minutes per side, or until completely cooked throughout.

While the burgers are cooking, add remaining avocado oil tablespoon to another pan over medium-high heat. Once hot, add onion rings and spread them all out so they evenly cook. Reduce heat to medium and fry for about 3-4 minutes per side, or until golden brown and crispy! 

Once burgers are completely cooked, top with gouda cheese, cover and let melt.

Assemble burgers and eat up!!!

-Juliet 

Banana Flour Crepes stuffed with Sunbutter & Banana Slices topped with Chocolate-Hazelnut Butter

Whew, that is a long title! But I wanted to describe the ingredients that really make the recipe in the post title! I mean, how yummy does that sound?! Sunbutter, banana and chocolate hazelnut butter are so perfect all together. Especially when it's all wrapped together in a fluffy crepe! Did I mention the crepe is grain free, gluten free and dairy free? Yes please! All thanks to banana flour!

As you only probably have noticed, I absolutely love using banana flour in my recipes! I talked all about why I love banana flour in my pumpkin spice pancake post. In a nutshell, it is the perfect gluten free all-purpose flour replacement! It doesn't dry out baked goods like some other gluten-free flours do. I use banana flour in various different ways; from savory fried fish to sweet treats like this crepe recipe! You will definitely see more of my recipes using banana flour posted here in the near future! 

Banana Flour Crepes stuffed with Sunbutter & Banana Slices topped with Chocolate-Hazelnut Butter

Ingredients:

• 1/3 cup banana flour
• 1 teaspoon baking powder
• 1 teaspoon xatham gum 
• 1 cup honey almond milk
• 3 eggs
• 1/2 tablespoon honey
• 4 tablespoons sunbutter
• 4 tablespoons chocolate hazelnut butter
• 2 medium bananas, sliced
• 1 tablespoon coconut oil, to grease pan

Add banana flour, baking powder, xatham gum, almond milk, eggs and honey to a blender and blend until thoroughly combined.
Heat coconut oil in a pan over medium heat. Once hot, add crepe batter and cook for about 2 minutes per side. Once all crepes are made, spread sunbutter in the crepes, about 1/2 tablespoon each, then stuff with sliced bananas and wrap up! After all crepes are wrapped,  drizzle the chocolate hazelnut butter on top!

Enjoy this yummy recipe!!!

-Juliet

Tostones (Fried Plantains)

Hey there! Happy Saturday! 

 I feel I have learned a lot about blogging since I've created this blog!  I'm getting the hang of navigating the website and making it look pretty. Have you guys tried any of the recipes I've posted so far? If so, let me know by commenting on here! I would love to hear feedback from all of you! 

My recipe to make Tostones is super simple and SO delicious! Tostones are fried green plantains. The taste is kind of like a starchy banana, but not really sweet at all. It kind of reminds me of a potato! They are perfect to dip in guacamole, salsa, queso dip, and even sunflower seed butter!! These are the perfect snack to make for game day! 

Oh, by the way, after you fry the plantains in the (very hot) frying pan, do NOT try to pick it up right after, with no oven mitts on your hand. Yeah, unfortunately that did happen to me! I know, I know, what was I thinking! It was not fun burning a few of my fingers....at all. Take my word!!

Tostones (Fried Plantains) 

Ingredients:

•  2 green plantains
• 3/4 cup coconut oil
• cayenne pepper, to taste
• salt and pepper, to taste 

Cut tips and ends of both plantains. After the ends are cut of, peel the skin. Slice into 1 inch slices. 

Heat coconut oil in a large frying pan over medium-high heat. Once oil is hot, add plantain slices. 

Cook for about 1 1/2 to 2 minutes per side. 

Once all plantains are flipped, remove from frying pan and place on a cutting board. Take a plate, and use the bottom of the plate to flatten the slices into Tostones! Press your hand on the top of the plate, just enough to smash the platains. Once all plaintains are flattened, place in hot oil once again and fry for about 1-2 minutes per side. 

Enjoy this yummy and super simple recipe! :) 

-Juliet 

Honey-Ginger Cherry Oatmeal Cookies

Happy Friday y'all!!! 

It is so cold and rainy outside today! It's only fifty degrees! I'm not used to the cold, I feel like summertime was just yesterday!! Craziness! But what I do love about Fall is wearing sweaters and boots, drinking pumpkin coffee, and baking cookies! 

My Honey-Ginger Cherry Oatmeal Cookies are so perfect to bake anytime of the year! The sweetness of the honey and dried cherries go along perfectly with the spicy/bitter ginger! Ginger is so delicious and has many health benefits! Ginger helps ease muscle soreness, headaches, and much more!  

You all should bake these cookies like, now, because it's Friday, and everybody should bake cookies on a Friday! 

Honey-Ginger Cherry Oatmeal Cookies

Ingredients:

• 1 cup wedo banana flour
• 1 teaspoon baking soda
• 3 cups oats
• 2 eggs
• 5 tablespoons coconut oil
• 5 tablespoons grass-fed butter, softened
• 1 1/2 cups coconut sugar
• 1/4 cup raw honey
• 3 tablespoons ginger juice 
• 1/2 cup diced candied ginger
• 1/2 cup diced dried tart cherries
• 1 tsp cinnamon

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 

Place butter, coconut oil, sugar and honey in a mixer. Beat until combined. Once combined, add in both eggs. Beat until combined. Add ginger juice and mix in. Now add banana flour, baking soda and cinnamon. Mix slowly until combined. After flour is combined, add in oats and mix. Fold in candied ginger and cherries.

Roll dough into tablespoon round balls and place on parchment paper lined baking sheet. 

Bake for 8-10 minutes. Repeat until all dough is used up.

This recipe makes 2 dozen cookies. Dig in!!! 

Mung Bean Fettuccine Thai Stir-Fry

Who else loves Thai food?! It's one of my favorite styles of cooking! If I'm not cooking one night, I always want to go grab some Thai food! I love Curries, Pad Thai, Tom Yum Gung, I could go on and on! Oh great...now I'm hungry for Thai food and it's only 10am!! 

This meal is full of veggies! I went to the supermarket the other day and picked up mung bean fettuccine noodles!! I noticed how it had 24 grams of protein and 11 grams of fiber per serving! And, it is significantly low in carbs for a pasta! It doesn't have a strong taste, so whatever sauce you make, the pasta will absorb that flavor. 

Time to start cooking!!!

Mung Bean Fettuccine Thai Stir-Fry---Serves 8

Ingredients: 

• 14 ounces Mung Bean Fettuccine (2 bags) 
• 1 lb Chicken Breasts, cubed
• 1 cup Broccoli Sprouts
• 1 1/2 cups Shredded Carrots 
• 2 cups Sliced Mushrooms
• 3 eggs
• 1/2 cup Coconut Aminos
• 1 tablespoons Ponzu Sauce
• Juice of 1 Lime
• 1/4 cup Honey
• 2 teaspoons Chili Sauce
• 2 tablespoons Sesame Oil
• 1 tablespoon WEDO Banana Flour
• Salt and Pepper, to taste
• Cilantro, for garnish

Bring a large pot of water to a boil. Whisk together aminos, ponzu, lime juice, honey, banana flour and chili sauce in a small bowl.

Add one tablespoon of sesame oil to a pan. One hot, add broccoli sprouts, mushrooms and carrots. Season with salt and pepper. After about 4 minutes, or until vegetables are somewhat softened, remove from pan and place to the side in a large bowl. 

Add remaining tablespoon of sesame oil to pan. Add cubed chicken breasts and cook for about 4 minutes per side, or until fully cooked. Add vegetables back into pan with chicken. 

Add mung bean fettuccine into boiling water and cook for 8 minutes on a low simmer. Once fettuccine is done cooking, drain and add to pan with vegetables and chicken. Pour in sauce and mix thoroughly. Fry 3 eggs and mix into pasta.

Plate and serve with sliced lime wedges and top with cilantro! Enjoy!

--Chef Juliet