2 Overripe bananas
1 1/4 Cup certified rolled oats
2/3 Cup Chia Seeds
1/4 Cup sunflower or pumpkin seed butter
2 Tbsp coconut oil (melted)
1 Tbsp ground flaxseed
3 Tbsp chocolate chips
Pinch of sea salt
1.In a large bowl, mash bananas with a fork until soft and broken down
2.Add the rest of the ingredients and mix well.
3.Place in refrigerator 20-30 minutes to firm up
4.Scoop 1-2 tablespoons mixture and form into a ball.
5.Enjoy immediately or refrigerate leftovers.
Refrigerating will help firm dough up and make forming into balls much easier. It will also give the whole grain oats time to absorb moisture from the banana and stick together
8 slices of sandwich bread (whole wheat/multigrain)
1/2 cup cheese, grated
3/4 cup boiled corn kernels
1 1/2 cups chopped spinach
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp all purpose flour (or wheat flour)
3/4 cup milk
1 tsp oregano (or mixed herbs)
1 tsp red chili flakes
3/4 tsp black pepper
Pinch of salt, to taste
1 tbsp olive oil or regular oil
Butter for spreading on bread
1.Heat butter/olive oil and add finely chopped garlic, finely chopped onion & heat until garlic is fragrant and onions turn translucent.
2.Add chopped spinach and boiled corn kernels, fry for 4-5 minutes until the spinach wilts.
3.Now sprinkle all purpose flour (or wheat flour) over the mixture, stirring in for a minute or 2.
4.Reduce heat and add milk slowly, stirring continuously (to avoid lumps). Continue cooking until the sauce thickens. You can add 1-2 tbsp cheese to the mixture if desired.
5.Add salt, pepper, chili flakes and oregano and cook until mixture becomes thick. Switch off heat and let mixture cool.
6. Spread butter on one side of the bread and place 2-3 tbsp of stuffing and spread on bread. Sprinkle cheese on mixture and cover it with another bread slice buttered side out. Repeat for all sandwiches.
7. Heat a grill pan, or skillet on med-high heat and add 1 tbsp butter.
8.Place the prepared sandwiches on grill pan or skillet and grill/toast sandwich until golden brown, pressing with the spatula for uniform color until desired doneness is reached.
1 garlic clove peeled
1/4 cup good quality extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp kosher salt
1/8 tsp coarse ground black peppercorns
1.Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your finger. Discard the root end of the garlic.
2.Add the oil to the garlic in the dish, and mix in the remaining ingredients.
…………………………………………………………………………3. Dip crusty bread of your choice into the dipping oil.
5 tortilla, 8 inch is ideal
4 tbsp unsalted butter, divided
3/4 cup sugar, divided
3 tsp cinnamon, divided
4 Granny Smith apples, peeled, cored and chopped
1 tbsp lemon juice, fresh squeezed
1/4 cup caramel sauce, optional
whipped cream optional
1.Preheat oven to 400 degrees F. Set aside a 12-cup muffin pan.
2.Cut 4-5 circles from each tortilla using a circular cookie cutter until you have 25 total.
3.Place the piece into a large mixing bowl and add 2 tbsp melted butter, 1/4 cup sugar and 1 tsp cinnamon. Toss until coated.
4. Flip the muffin tin upside down. Place the tortilla pieces in between muffin cups according to the video. Bake 6 minutes.
5. Meanwhile, mix the chopped apples with lemon juice and the remaining sugar and cinnamon. Saute in a frying pan over medium heat with the remaining butter until soft.
6. Remove tacos from oven and spoon apple mixture into them. Then top with caramel sauce and whipped cream.
Serve and enjoy!