INGREDIENTS:
1/4 cup 100% Maple Syrup
1 Tbsp Lime Juice
2 Tbsp Dijon Mustard
1 Large Clove Garlic Minced
1/4 tsp black pepper
3 Tbsp Fresh Chopped Flat Leaf Parsley
5 -5oz Salmon Filets
Cooking Spray
DIRECTIONS
Whisk the syrup, mustard, lime juice, garlic and pepper in a bowl and marinade the salmon in the fridge for at least 30 min. Using cookie sheet that has been greased with cooking spray. Assemble the marinated filets, sprinkle with parsley and Broil on high for 7-10 min. Enjoy!
DIRECTIONS:
Place all ingredients in food processor. Blend high until mixture is uniform consistency. Store it in an airtight container or jar for up to 1 month in the refrigerator. ENJOY!
Using a deep skillet with lid. Heat oil. Saute onions until almost tender. Add tomatoes. 1/4tsp salt. Stir. Saute until tomatoes give off juices approx 2 min. Add potatoes, rest of the salt and pepper. Stir. Cook covered for 10 min. Stir add turmeric, and paprika. Stir again and cook for another 20 min on med-low heat. Make room for 2 eggs. Crack eggs in spaces along with the whites. Cover and cook for another 3 min. Turn heat off. Sprinkle with cheese and serve.
These are the yummiest Banana muffins ever!!!! They do not require any dairy or fat and are a perfect chocolate lover’s snack-GUILT FREE!!! My husband can consume 3 of these in one sitting without thinking twice if im not looking…hahahaha! 😛
INGREDIENTS:
3 large very ripe bananas
2/3 cups cane or coconut sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups semi-sweet chocolate chips
DIRECTIONS:
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Fill the batter into 9 muffin cups (fill them all the way to the top, mine didn’t rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of fat free milk or unsweetened almond milk.
9 Servings