Banana Pancake with Almond Flour

Recently I’ve been watching my carb intake so I have been on the lookout for low carb recipes. I discovered almond flour which gives the pancake texture without carbs or gluten.

I’ve been making them for breakfast and for a snack before the gym. So yummy!

Banana Pancake with Almond Flour

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 banana
  • 1 egg
  • 1/2 tsp baking powder
  • 1/4 cup almond flour
  • Coconut oil spray

Directions:

  • In a bowl, mash the banana with a fork
  • Add egg
  • Add baking powder
  • Add almond flour
  • Heat a non stick pan and spray with coconut oil (or butter)
  • Pour half the mixture into pan
  • Cook on low heat until browned on each side. (be careful to flip as the mixture will still be runny)
  • Serve hot

 

Gluten Free Rigatoni with Organic Pink Turkey Sauce

This is one of my daughters favorite dinners. I make it once every few weeks to keep her happy. Recently I found this fresh gluten free pasta at the market and its become a staple in our house. My daughter does not like red sauce so I make a pink sauce instead and put lots of veggies in it. Like most of my recipes, I just make it in my head, its rare I follow any recipe unless I’m baking. For this recipe you can take out most of anything you don’t like or add whatever you want in that sounds good to you. It’s very simple.

Gluten Free Rigatoni with a Pink Turkey Sauce

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 box of fresh gluten free pasta
  • 1 package of organic dark ground turkey meat
  • 5-10 button mushrooms
  • 1 handful of spinach (chopped)
  • 1 handful of fresh basil (chopped)
  • 1 28 oz can of crushed tomatoes
  • 1/4 cup whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup heavy cream or half and half
  • 2 cloves garlic (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tablespoon olive oil
  • Salt and Pepper

 

Directions:

  • In a large pot add olive oil, onions and garlic. Cook until translucent.
  • Add ground turkey and cook until no longer pink
  • Add mushrooms, basil and tomatoes
  • Cook on medium heat for 10 minutes
  • Add spinach and continue to cook for another 5 minutes
  • Add ricotta cheese, cream and parmesan cheese
  • Add salt and pepper to taste
  • Serve over fresh pasta
  • Sprinkle grated parmesan on top

 

Pasta Fagioli

The other night I went to dinner at the Olive Garden. I haven’t been there for over 15 years. I ordered the salad and soup (pasta fagioli). It was delicious! I wanted to recreate that soup but with better ingredients and of course, organic. Everything I make I try to use all organic no hormone meat and vegetables.  I also used a turkey Italian sausage instead of pork. This is a great easy affordable dinner!

Pasta Fagioli

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic (chopped)
  • 1 medium sweet white onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 1 can of white cannelloni beans
  • 1 can (14 oz) of high quality tomatoes (chopped)
  • 1 package of organic hot Italian turkey sausage (no casings)
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon crush red pepper
  • salt and pepper
  • 32 oz organic chicken stock
  • 1 cup of water
  • 1 1/2 cup of salad macaroni or Ditalini pasta (uncooked)

Directions:

  • In a large pot add olive oil and onions stir until translucent
  • Add turkey sausage and cook thoroughly
  • Add garlic, carrots, celery, all herbs and stir for 1-2 minutes
  • Add chicken stock and bring to a boil
  • Add beans and tomatoes
  • Cook on medium high heat for 20 minutes until carrots are soft
  • Add 1 cup water and bring back to a boil
  • Add pasta and cook for 7-8 minutes until pasta is cooked
  • Remove from heat and let sit for 10 minutes to let pasta absorb liquid
  • Serve with grated parmesan cheese and bread or cornbread