Plantains a la "Gloria"

I probably shouldn't talk about how my husband and I ate the entire pan of these - inhaled! The other inhabitants of our home were only slightly "put out". 

When I lived in Guatemala, I fell in LOVE with plantains, or platanos as we called them. It didn't matter how they were cooked...we would be walking down the street and we would catch wafts of air, full of sweet platains. Then, we would have plantains on the mind. Mmmmmm

Baked, fried, boiled, microwaved, black & moldy (which makes them super sweet), green or in between - it doesn't matter how you cook them, plantains are super versatile and delicious! 

This plantain recipe is a knock off of a treat Guatemalan friends made for me while I lived there - with a couple of my own twists. 

For this recipe, you will want ripe plantains. If you can't find ripe ones, you'll have to be patient. You can put them in a brown paper bag and in a cupboard for several days (or weeks) so that they can ripen. 

To test for ripeness, they should be soft to touch, almost to the extent of a banana that you would throw out for being too soft - almost. 

They may also be black and a little moldy on the outside - this is okay, softness is the key indicator (just depending on how they have ripened, they may get black, and they may not). 

4-6 medium to large plantains

1/2 cup coconut milk

1-2 Tablespoons coconut sugar, or 100% maple syrup

Salt

Cinnamon

Ground Cardamon

Trim both ends of the plantains, then run a knife along the length of one side. Use this slice, to open and peel plantain. 

Slice into slight diagonals just shy of 1/2" slices. 

Place in the bottom of a baking dish.

Sprinkle with salt - think of salted caramel, the salt makes the sweet "pop".

Sprinkle with cinnamon, and ground cardamon.

Pour coconut milk over, then sprinkle with coconut sugar. 

Cover with foil, and bake at 350* for 30 minutes. 

Remove foil and allow to cook for an additional 10 minutes. 

*Fresh pear slices can also be added to this treat 

"Souped Up" Hearty Multi Grain Pancakes

My family loves hot pancakes for breakfast, however I'm not a fan of premade "just add water" pancake mixes. I like the fluffy thick made from scratch pancakes - but they are a tougher sale at my house as time is a commodity in the mornings.

So, I've come to a compromise - we use the mix, but I get to add "healthy things" to the pancakes, and to make up for it, I'll usually throw in some blueberries or chocolate chips to make sure the kids will actually eat them.  It's a vicious cycle.

I'm on a huge omega 3 oils kick right now, and anywhere I can throw them in, they are included. These are full of protien, and fiber, and the omega 3 oils - so they are healthy, and they fill you up and keep you going.   I've also been adding freshly grated and toasted coconut to everything.  As in, I use my machete to break it open, and then put it into the food processor to shred, then toast in the oven.  It isn't sweet, but I feel like it is important and it isn't noticeable.   

1 Tablespoon amaranth seeds - lightly toasted or popped 

2 Tablespoons flax seed

2 Tablespoons chia seed

1 Tablespoon natural coconut - shredded and toasted (unsweetened)

1/4 cup oats

1 teaspoon cinnamon

dash of nutmeg

dash of cardamom

Mix ingredients together, then add 2 cups of pancake mix, and water to reach desired consistency.  Allow to sit for a few minutes so that the oats soften, and the flax and chia will begin to thicken.    

Stir, then pour onto hot griddle, and add berries or chocolate chips if desired.  Turn once bubbles appear and begin to pop. Serve immediately, with a pat of butter, and 100% maple syrup or my Blueberry Syrup.
 

  

Superfood Orange and Date Protein Power Bars - Gluten free

(Photos coming once they've cooled)

I am so excited about this recipe for protein/power bars!  

Besides being super yummy, they are rich in super foods/nutrients, (google flax, chia, quinoa, sesame, anise, and amaranth), 100% natural (no processed ingredients), and gluten free - yay! Made from nuts and seeds and so full of those healthy Omega 3's that we all need more of, but rarely get. I'm a proponent of 'made from scratch', and love that these are made with home ground nut butter, and my own shredded and toasted coconut. And did I mention that they are yummy?  

Filling and perfect for a morning when you don't have time for breakfast (I have a lot of those), after a run or bike ride, or as an afternoon snack for the kids after school.  Crunchy, nutty goodness, and totally versatile for whatever you might have in your pantry, to suit your taste.   

Heat oven to 350*

Mix the following together, spread on a cookie sheet, and toast in oven for 15 minutes - stirring occasionally. 

1 c. uncooked quinoa

1 c. uncooked oats

1 c. uncooked amaranth seeds

1/2 c. flax seeds

1/2 c. chia seeds

1 T. sesame seeds

1 T. anise seeds

Remove from oven, and place mixture in a large mixing bowl.

Add following fruit and nuts to mixing bowl with cooled grains: 

17-20 chopped (pitted) medijool dates (or any dried fruit - raisins, cranberries, blueberries, cherries)

3-5 chopped dried figs

1 c. shredded, unsweetened, lightly toasted coconut 

(Shred whole coconut, and toast in oven for 60 minutes at *225)

1/2 c. cashews

1 T. chia

Grate zest from 2 valencia oranges into a small bowl, and set aside. 

Binding mixture: 

1 c. unfiltered raw honey

Juice from 2 valencia oranges

2/3 c. nut butter (peanut, almond, or cashew)

(blend 3/4 c. raw nuts in high power blender until it turns to paste)

1 t. kosher salt

1.5 T. coconut oil

Heat honey in saucepan, over low heat.  Add orange juice and bring to a boil. Allow to boil for a few minutes so that it reaches a syrup like consistency. Stir in nut butter and whisk until smooth. Add salt and coconut oil.  Stir constantly and bring mixture to a boil.  Allow to boil for 1-2 minutes. Remove from heat before this reaches a nougat like consistency.  

Immediately pour over grain/nuts/fruit mixture, add grated orange zest, and quickly mix together. Pour into a lightly greased 9x13 pan.  Use hands or spatula to compress, and smooth down, and bake at 350* for 20 minutes. 

Remove from oven and allow to cool for 2 hours.  

Cut into bars. 

Optional - Melt 1 cup semi sweet chocolate chips with 1 T. coconut oil.  Dip bottom of power bars into chocolate, and allow to cool on parchment paper. 

Individually wrap in plastic wrap.  

These store well in the cupboard, or refrigerate or freeze.