GF Banana Chocolate Chip Muffins

1 2/3 cup gluten free flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coconut sugar

2 eggs

1/2 cup olive oil

3 large bananas or 4 smaller medium sized bananas, ripe and mashed

2 tablespoons yogurt

1 teaspoon vanilla extract

3/4 cup chocolate chips

Preheat the oven to 350 degrees F. Line a muffin tin with baking paper cups. In a large bowl combine flour, baking soda, salt and sugar and mix until combine. In another bowl mix together eggs, butter or oil, bananas, and vanilla. Fold in the chocolate chips. Pour batter evenly into the muffin tins and baked for about 18 to 20 minutes or until a toothpick inserted into the center comes out slightly crumbly but not wet.

GINGER Garlic Chicken Donabe

1.5 lbs boneless chicken thighs or breasts, cut into chunks

  • 2 cups chicken broth

  • 2 cups napa cabbage, chopped

  • 1 cup daikon or any radish , sliced ½-inch thick

  • 2 carrots carrots, sliced

  • 1 cup bok choy, chopped

  • 3 scallions (green parts), cut into 2 inch pieces

  • 2- 2 inch pieces of ginger whole plus 2 tbsp fresh ginger, chopped/grated

  • 3 garlic cloves, minced

  • 1 medium onion, chopped

  • 1/4 cup coconut aminos

  • 1 tbsp oil or fat

  • Sesame oil, for garnish

  • Salt & pepper to taste

Heat oil in a large pot over medium heat. Add chicken and sear lightly, about 3 minutes and remove to a plate. Add garlic and onion and sauté 1 minute. Add in the ginger nubs, chicken and vegetables. Pour in broth and coconut aminos. Add in grated ginger, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes on medium low heat or until the chicken is cooked through and the veggies are tender. Add scallion and served with sesame oil.

The Bok Choy Salad

  • 4 cups bok choy, thinly sliced

  • 1 carrot, grated or peeled to strips

  • 1 daikon, grated or peeled to strips

  • 1/4 red cabbage thinly sliced

  • 1 cucumber, thinly sliced

  • 2 scallions (green part), sliced

  • 1/4 cup cilantro

  • 1/4 mint

Brittle:

  • 1/2 cup sesame seeds

  • 1/4 cup crushed macadamia nuts

  • 1/4 cup pumpkin seeds

  • 1/4 cup coconut sugar

  • 2 tablespoons vegan butter

  • 1 tablespoon coconut aminos

  • Pinch of Salt

Serve with coconut ranch!

About 30 minutes before serving the salad make the brittle. In a pan add the butter and sugar and let cook for a few minutes until bubbling, making sure not to burn the butter. Add in the coconut aminos and cook for another few seconds. Add in all of the seeds, nuts and a pinch of salt. Stir to combine. Cook for another minute and then remove from heat and pour onto a parchment lined baking sheet and spread into an even, thin layer. Place in the freezer to firm up. Combine all salad ingredients in a large bowl. Add the vegan ranch and toss the salad ;) , add the brittle on top and flaky sea salt and serve immediately.