Thanksgiving is over, but there are more holidays coming.

Stay on the healthy path, without losing the taste with these recipes:

Lets start with Breakfast:

Sugar and Gluten Free Banana Bread
Banana bread made with your choice of natural sweetener: honey, agave, or maple syrup. Tastes absolutely wonderful and has a perfect texture!

Oh – as an added bonus there is no oil in this recipe, either!

Minutes to Prepare: 10
Minutes to Cook: 55
Number of Servings: 10
Ingredients
Combine:
1 c brown rice flower
1 c corn flour (not cornmeal) or brown rice flour
2 Tbsp starch (tapioca starch or corn starch)
—-[alternatively use 2 cups of your favorite GF flour blend]
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp gluten-free baking powder

Combine separately:
4 med-lg very ripe bananas – mashed
2 eggs
1/3 c honey, maple syrup, or agave nectar
1/2 c milk or substitute
2 tsp vanilla
*1/2 – 1 tsp freshly grated lemon zest or 1 tsp lemon juice

*Optional – fold in one or all:
1/2 c chopped wallnuts or pecans
1/3 c – 1/2 c dark chocolate peices or chips
1/2 c chopped dates, apricots or other dried fruit

Directions
Mix wet and dry until just incorporated. If adding nuts/chocolate/fruit, fold it into batter. Pour into a generously greased and dusted loaf pan (I use a glass pan). Bake at 350 for about 15 minutes, then lower the oven to 325 and/or loosely cover the top of the loaf with some foil before finishing for 40 more minutes – a toothpick inserted in center should come out clean.

Number of Servings: 10

For any meal

Collard Greens with Tomatoes, Onions and Peppers, adapted from Dr. Dean Ornish’s cook book.

2 bunches of collard greens or kale
2 small bell peppers, seeds and ribs removed, in 1/4 inch-wide strips
1 cup diced onion
2 garlic cloves, minced
3 cups canned diced tomato
1 teaspoon balsamic vinegar
salt and pepper
1 tbs olive oil

Remove tough ribs and stems from greens and discard. Bring a large pot of salted water to a boil and high heat. Add collard leaves and boil until tender, about 5 mins. Drain, refresh under cold running water, and drain again well. Chop coarsely.
In a large skillet, heat oil, then combine bell peppers, onion, garlic, and 1/4 cup water. Bring to a simmer and simmer until water evaporates and onion is softened, about 5 minutes. Add tomato and simmer 10 minutes. Stir in chopped collards and cook 1 minute. Add vinegar and season to taste with salt and pepper.

Now its snack time:

Ants on log roll:
2 sheets of Nori
2 stalks of celery sliced into 4 long ways and then chopped into 2 inch chunks
2 Tbs Sun nut butter (or almond or peanut)
Boiled collards (destemed and sliced)
Raisons (optional)
Spread 1 TBS of nut butter on one side of the nori sheet
make rows of celery from along the sun nut better
add raisons as desired and then sprinkle with collard greens
Roll up and moisten one end of nori to seal
slice in 1 inch bites. enjoy!

And lets just go to dessert:

Raw “sugar” pie crust or cookies

1 cup of pecans, cashews or walnuts
1 cup of unsweetened shredded coconut
2 tbs warmed coconut oil
1 cup ground almonds
6 large soaked dates (or heated in water to soften)
1 tsp cinnamon
pinch of salt
1 tbs of agave or honey
1 tsp vanilla
chocolate chips or cacao (optional)
Pulse nuts and shredded coconut in food processor. Then add rest of ingredients except chocolate chips or cacao. Blend well. Press into a pie pan and then add pie filling. Or mix in chocolate chips or cacao, roll into 1 inch balls, place on parchment paper in rows with 1 inch spaces. Press and shape using another sheet of parchment paper on top. Enjoy!