Holiday Probiotic Banana Cranberry Brulee Muffins or Bread Gluten Free

If you are looking for a great gluten free holiday treat.  This one is AMAZING!  Banana is the base of this recipe and combined with Organic Dried Cranberries, Pro biotic Cranberry Brulee Kefir, and filled with Toasted Coconut.  Gluten Free or not these are delicious.   The consistency is spot on and they won't make you feel guilty this holiday season!  Even better- they are super easy to make!

Ingredients
1 Box Gluten Free Pantry Muffin/Scone Mix (can't find it-use a vanilla muffin or cake mix)
2.5 bananas Mushed up- just use a fork and mush until fairly smooth
1 cup Cranberry Brulee Kefir (can't find Cranberry Brulee- use cranberry, coconut, vanilla or blueberry)
1 cup Coconut
7 Tablespoons Soft Butter ( if you want to lighten it up more you can substitute half the butter with applesauce)
2 Eggs, slightly beaten
1/2 tsp vanilla
1/4 cup powder sugar

Preheat oven 350.

Mush up banana, Soften butter (use 6 tablespoons in muffin/bread mix reserve 1 tbsn to toast coconut) eggs slightly beaten, and 1 cup cranberry brulee kefir.  Then add mix and 1/2 tpn vanilla.  Mix well until smooth and not so bumpy!

Then take coconut and 1 tablespoon butter and medium heat toast coconut and set aside.

Take muffin pan or bread pan and fill 1/4 way.  Then top with toasted coconut and fill the other 1/4 way.

Bake at 350 for 16 minutes or your toothpick comes back clean.

Top with a dried cranberry and dust with powder sugar!

Enjoy!!!!

Totally Veggie: Ratatouille over Spaghettis Squash

With all of the storms and "hunkering" down, Ratatouille has been playing on television.  Tripp and Finn really wanted to make this for dinner.  When the storm settled, we set out to the grocery store and they helped me select the ingredients.

Shopping list/Ingredients:

1 Small Eggplant diced

1 Green Pepper diced

1 Yellow Pepper diced

3 Beefsteak Tomatoes diced

1 Medium Onion diced

1 Green Zucchini diced

2 Tspn Fresh Thyme chopped

4 Leaves Fresh Basil chopped

2 tspn Fresh Parsley chopped

3 tspns Crushed Garlic

1/2 cup Olive Oil

3/4 tspn salt

1/4 cup water

Start with 1/4 Cup olive oil, 1 tspn Garlic, and Chopped onion, 1/8 tspn salt over medium heat for 5 minutes.  Add eggplant, 1/8 tspn salt and sautee for 5-7 more minutes until eggplant is soft.  Spinkle with 1 tspn Parsley. Set aside.

Then take 1/8 cup olive oil, 1 tspn garlic, and Yellow and green Peppers, sprinkle with 1/8 tspn salt Sautee for 5 minutes until peppers are soft. 

Then take 1/8 cup olive oil, 1 tspn Garlic, Chopped Tomatoes, 1/4 tspn salt, 4 leaves chopped Basil, 1 tspn chopped thyme, and 1 tspn parsley.  Simmer 7-10 minutes until tomatoes start to form a sauce.

Then Take Zucchini, 1 tspn garlic, 1/8 tspn salt, 1/4 cup water and steam zucchini, and sprinkle with 1 tspn thyme.

The kids loved making a ratatouille design as they called it with each layer.  They decided how they wanted to layer and build their ratatouille design.  However, you can toss it all together and serve. 

We served over spaghetti squash.

Spaghettis Squash

Slice in half, scoop out seeds, and cook 1 spaghetti squash for 45 minutes at 375 in the oven.  

Remove and Take fork and pull out the "spaghetti." Put in serving dish and

serve!

Enjoy!!!