1 c natural Peanut butter (no added sugar)
2 medium RIPE bananas
2 large eggs
1 scoop protein powder (I use chocolate flavor)
1/2 tsp baking soda
2 TB Unsweetened Almond Milk (more if seems too dry)
1 tsp apple cider vinegar
1 TB Honey
1 tsp vanilla flavoring
-Preheat oven to 400.
-Put all ingredients into a blender (or food processor) and blend until mixed well. If you over-blend it WILL become sticky, so be careful.
-Pour batter into either an 8 x 8 pan or into 9 muffin cups.
-Bake for 12-14 minutes for muffins or longer for the pan bread. Muffins/bread will rise, but you’ll find they settle quite a bit after cooling.
-Store any leftovers in the fridge.
-I like this recipe better the next day after it’s cooled.
*We prefer to underbake ours a bit, make ours in an 8 x 8 pan, and like it best the next day. It’s smooth and creamy- kind of like eating cookie dough sometimes! I sprinkle miniature chocolate chips on half of the pan for my kids, and then my husband and I eat ours plain. SO GOOD!
2 TB Oil of Choice, Divided
1 c. thin sliced carrots
2 heads broccoli cut into florets
1.5 lbs chicken breast cut into small pieces
1 TB minced garlic
¼ c chicken broth
¼ c soy sauce (can sub liquid aminos or coconut aminos if desired).
3 TB Honey
1.5 TB Cornstarch (or thickener of choice- can use xantham gum, arrowroot powder or Glucomannan powder)
Salt and Pepper
-Heat 1 TB oil in large skillet (I use the biggest one I have)
-Add broccoli and carrots and cook until partly tender (not all the way as they will continue cooking more later)
-Remove veggies from pan.
-Add 1 TB oil and then add chicken pieces in single layer.
-Season with salt and pepper and cook until completely done.
-Add garlic and cook around 1 minute, then add your veggies and heat through.
-Meanwhile, whisk together in separate bowl the broth, honey, and soy sauce.
-In another bowl, stir the cornstarch (or thickener of choice) into 1 TB cold water and stir well.
-Add the honey/soy sauce mixture to the chicken and veggies and heat through.
-Stir in the cornstarch mixture and bring to a boil. Boil for 1 minute or until the sauce begins to thicken.
This recipe is from the Grace-Filled Guide to Healthy Eating.