Sugar-free Flaxseed-Mango Bread!

What to do when it’s raining heavily with major storms outside? Why, bake, of course!

Last night a good friend gave me a dozen, yes, 12 juicy and ripe mangos that begged to be used in a new recipe, so I took to chopping early this morning 3 mangos, pureeing one of them with just a little bit of carbonated water.

In one bowl went the dry ingredients, a cup of flaxseed and one of organic coconut flour, as well as a healthy portion of powdered cinnamon and ginger, baking soda and powder, and in another bowl 2 eggs were beaten with 3/4 melted unsalted butter. Then the dry ingredients went into the bowl with the wet ingredients mixing in a third of a cup of almond milk, and last but not least, a cup of chopped mango into the mix! After 50 minutes, voila…..a lovely bread to share with friends.

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Adam’s Testament – Dove Foundation Film Winner

“Adam’s Testament” was written by Jason Barbeck and Rafael Kalamat, a 118 page script, which took just a bit under a month to film in eight different locations in Toronto with 30 cast members. Miracle? No…..just defined and focused hard work to bring to completion a movie which showcases the spiritual war between good and evil. It makes you wonder…it makes you think…it makes you stop and realize that we live in a spiritual world, way beyond what we can conceive or physically see.

This past May at the ICFF, Jason explained to me that he had been attending the International Christian Film and Music Festival in Orlando for a few years when he realized that there was nothing quite like that in Canada. He created the Canadian International Faith and Family Film Festival in Toronto, which will take place this September 13-15, 2019 for its third consecutive year at Innis College, University of Toronto, which features two state of the art cinemas, world class cinema studies programs and learning facilities.

Put it on your calendars, as this year it will be beyond exciting!

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Banana Bread…..made with Green Banana Flour!

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There’s just something about making banana bread that makes me think of comfort food.  Decided to make this as healthy as possible, so used one cup of green banana flour and one cup of coconut flour, as well as 2 tsp. of baking soda, 1/2 cup of raw turbinado sugar, 1/2 cup of coconut sugar, 8 oz. of melted unsalted butter, 1 chorrito of vanilla extract, and 2 eggs. Mashed 4 small bananas together and then mixed it all together, some dry, some wet ingredients, mixed them and did the same till all ingredients were well integrated. At the end I took two large handfuls of walnuts and mixed it in with a fork.  After spraying a pan with baking spray, in went this mix to a 350 degree oven for 55 minutes.

It came out crunchy, but real good with a hot cup of coffee with almond milk….mmmmmm

 

Baking on a Rainy Sunday – It’s Mango Bread Time!

Aldi’s had a sale on mangoes, just $.49/each, so I chose 3. So what to do on a rainy Sunday afternoon? Why, bake of course! Sliced and chopped the mango into small pieces, and in one bowl went the dry ingredients, 2 cups of all purpose flour with 2 teaspoons baking soda, and a nice large teaspoon of cinnamon and ginger, with a dash of salt; and the other bowl was used to beat together 3 eggs, coconut sugar and 1/2 cup of coconut oil.  Then mixed the wet with the dry ingredients, and finally integrated the fresh mango in the mix. This went into a 355 degree oven for 50 minutes….and out came this terribly delicious mango bread….as we say in Spanish, “Un manjar!”

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20 Minute Green Lunch!

What happens when I’m hungry, want a light lunch and it needs to be healthy, green and quick?

I run to the freezer! I knew I had chicken breast strips, but also pulled out a bag of frozen spinach, riced cauliflower with garlic, and another of broccoli.

Cooked the chicken stovetop with the freshly squeezed juice of 3 lemons, cracked peppercorn and sea salt, and then mixed together the spinach, cauliflower and broccoli with 1/2 cup freshly grated parmesan cheese and Voila! After chopping the chicken and allowing it to hang out with the veggies, I had my light green healthy lunch finished and ready in 20 minutes!

The great part about this meal is that it will keep well in the fridge or freezer.  If you make a larger amount, you could actually portion it out for your lunch for the week or dinners, with a nice green salad.