3 Ripe bananas, mashed
2 eggs + 1 egg white
2 cups organic peanut butter ( I use the smooth style peanut butter)
1/3 cup real maple syrup ( I used Runamok Ginger Infused Maple Syrup)
2 TBS Black Mission Fig or Maple Aged Balsamic Vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup GF Oatmeal ( I use the 1 minute cooking type oatmeal)
1/4 cup dark chocolate chips – optional
Oven 385 degrees F (Pre-Heat oven)
Makes 12 muffins
Put Oats, sea salt, baking powder and soda in small bowl whisk together.
In larger bowl mash the bananas, add eggs, peanut butter, maple syrup and aged balsamic vinegar together whisk thoroughly. Then add oat mixture and whisk completely together.
Put in greased muffin holes, I grease with coconut oil. Bake approximately 15 minutes. Do the toothpick text at 13 minutes.
Enjoy these GF moist muffins high in fiber, protein and flavor!
One Pot Scrumptious Beef and Cabbage Soup
What and how to do:
Use large pot;
Sauté grass fed ground beef until browned
Add 4 TBS of a robust Extra Virgin Olive Oil ( I used Capizzano’s Picual from Spain)
Add ½ small heads of cabbage; sliced and diced red and green cabbage
Add 4 sliced carrots
Add large handful of fresh string beans, cut up in small sections
Add 1 box or jar of beef bone broth
Add 1 can of Tuttarosa crushed tomatoes
Add oregano, sweet basil, garlic, celery salt, turmeric and ground pepper to soup
Stir and cover to simmer until vegetables are crunchy tender. Shut off heat.
Just before serving add a small handful of fresh snipped cilantro into pot.
Serve with a drizzle of Capizzano’s Basil Infused Olive Oil.
A clean and nutrient packed soup with lots of flavor!
I use ground dried herbs that are nonirradiated, they have a lot of flavor and are healthier to use. You can use fresh herbs also if you have them.
Supper Bowl – Chicken, Brown Rice, Microgreens and Pineapple
Slow cooker Chicken thighs with Manzanillo UP Extra Virgin Olive Oil and Sea Salt with Mediterranean Herbs and Spices. I added 2 cups Chicken Bone Broth about an hour into the cooking process. (Note: I used the broth and the rest of the chicken for a soup with Purple carrots, fresh parsley and Napa cabbage.)
Brown Rice cooked as directed, I used organic Vegetable Broth for the liquid instead of water, adding a little more broth to make it moist. Microgreens added on top just before serving. Add fresh pineapple on the side or dice and add it to your brown rice.
Drizzle a generous amount of your favorite Olive Oil on top and serve. Deliciously Simple.
Simply Delicious add about an ounce of Capizzano’s Honey Ginger Aged ^12 Year Balsamic Vinegar to Hot Water, it is a refreshing tea that is warming and comforting. If you enjoy ginger this is a great tea any time of the day.
If you want it cold add it to sparkling mineral water. No need to add any sweeteners it is naturally sweet from the Trebbiano Grapes and a touch of honey. Low glycemic index also.
One Cup (8 ounce serving)
Add about an ounce of Capizzano’s Honey Ginger Aged White Balsamic Vinegar
Stir and enjoy.
Capizzano Olive Oils & Vinegars – Pawcatuck CT and Watch Hill RI
Tomato and Nectarine Salad with Pepitas and Scallions
1 lb. Tomatoes, sliced
1 lb. Nectarines or Peaches, pitted, wedge cut
3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)
3 TB fresh squeezed lime juice
Â½ tsp. Makai Sea Salt
5 cups Arugula
4 scallions, thinly sliced
4 TB StonyBrook Pepitas
1.Â Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.
- Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately.Â Serve with Grilled Salmon a Peach Balsamic Spritzer! Serves 8