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Plantain Tarts

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  Plantain Tarts : Dough: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup cold oil or butter, diced  5-6 Tablespoons ice-cold water (just enough to form a dough) Filling: 2-3 very ripe black plantains, peeled 1 cup water 2 Tablespoons oil or butter 1/2 cup white sugar 4 Tablespoons vanilla extract 1 tsp grated nutmeg 1 tsp cinnamon powder Egg Wash: 1 egg, beaten 1 teaspoon water INSTRUCTIONS Prepare the pastry by combining the flour and salt in a bowl. Dice butter in cubes and add to the flour until incorporated, and the mixture takes on a breadcrumbs look. Add water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 2 hours in the refrigerator. As the dough chills, peel plantains and cut them into thirds. Place into a small pot with water. As soon as it starts to boil and is soft, pour out the water (or boil until water evaporates), and mash plantains with butter, sugar, vanilla, and nutmeg. Set asi
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Mediterranean Chicken

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  Mediterranean Chicken : 1/3 cup balsamic vinegar 2 Tbsp. honey2 Tbsp. olive oil 1 tsp. Italian seasoning 1/2 tsp. minced garlic 1 Tbsp. mustard 2 Chicken Breasts 2 Tablespoons olive oil 2 tomatoes, sliced 1/4 cucumber, sliced 1/4 cup mozzarella cheese chunks 3-5 leaves fresh basil, chopped Salt and pepper In a bowl, whisk together vinegar, honey, oil, seasonings, and mustard. Set aside. Preheat oven to 400 degrees F. In a large oven-safe skillet, heat oil over medium-high heat. Cut chicken into quarters, and season with salt and pepper. Cook in hot oil for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce and bring it to a simmer. Immediately remove the pan from the heat and add tomatoes, cucumbers, mozzarella, and basil over the chicken. Season with salt and pepper, to taste.   Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165°F. Remove from the oven and rest for 5 minutes before servi
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Baked Berry French Toast

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  Baked Berry French Toast : 4 eggs, beaten 3/4 cup milk A splash of maple syrup A splash of vanilla A sprinkle of cinnamon Salt and pepper 4-6 bread slices Frozen mixed berries Mix together first 6 ingredients. Layer bread in greased baking pan. Pour egg mixture over bread. Sprinkle berries on top. Cover and put in refrigerator overnight. Bake (uncovered) at 350°F for 1 hour.
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Neapolitan Milkshake

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  Neapolitan Milkshake : 1 cup  milk (any variety) 1-2  ripe frozen bananas 2- 3  cups frozen strawberries 2 Tbsp  cacao powder 1 Tbsp  pure maple syrup 2 – 3  Tbsp chocolate chips Optional:  1 Tbsp  almond or peanut butter 1 scoop protein powder Dash of cinnamon Splash of vanilla
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Sweet Potato Pasta Bake

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Sweet Potato Pasta Bake : 8 oz gluten-free spiral pasta, uncooked 2 tablespoons olive oil 8 oz smoked sausage, cut into 1/4 inch slices 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes 1/2 bell pepper, chopped 1/2 onion, chopped 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes, undrained 1 can (13.5 oz) coconut milk Salt & pepper to taste (about 1/4 teaspoon each) (Optional: 1 cup shredded cheddar cheese) 1. In a large cast iron (oven safe) skillet, cook the sausage, sweet potatoes, bell pepper, onion, and garlic in oil over medium heat for 5 minutes or until vegetables are tender. 2. While vegetables are cooking, cook pasta. 3. Add the tomatoes, coconut milk, salt and pepper. Bring to a boil; remove from the heat.  4. Drain pasta; stir into sausage mixture. (Optional: Sprinkle with cheese.) 5. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
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Muffin Tin Burger Bites

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Muffin Tin Burger Bites : Divide sourdough into small chunks and place in greased muffin cups. Add toppings: Hamburger, browned//Hotdogs, sliced Ketchup Mustard Cheese Bake at 350°F for 25-35 minutes.
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Dairy-Free Brownies (Optional Muffins)

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Dairy-Free Brownies : (Optional Brownie Muffins) 1   cup   coconut oil, melted 1/2   cup   granulated sugar 1  cup  brown sugar 4   large eggs 1   tablespoon   pure vanilla extract 1   cup   all-purpose flour 1   cup  unsweetened cocoa powder 1  teaspoon   sea salt   Preheat oven to 350ºF. Mix coconut oil, sugars, eggs, and vanilla. Add the sifted dry ingredients: flour, cocoa powder, salt and baking powder. Pour batter into greased 9x13 pan, OR Divide batter evenly between 12 greased  or paper-lined muffin cups. Bake for 20-30 minutes, until brownie consistency. Let cool on a wire rack.
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