Banana Sugar Free Cake

2 bananas
1/2 c yogurt
3/4 c rice milk
1/2 c applesauce
3 eggs
1 t vanilla
2 c whole grain flour
2 t baking powder
1 t baking soda
1 t cinnamon

combine all ingredients and bake at 350 for 30 min.  Try to find original recipe, since my notes on this are vague.

Chicken Tortilla Soup

1 red pepper, diced
1 green pepper, diced
1 onion, diced
3 cloves garlic, minced
2 T oil
2 cans cooked chicken breast
4 c cooked beans
1 can rotel
2 c corn kernels
3 T corn meal
4 c chicken broth
3 c water
3 tortillas, torn in pieces
1/2 t salt
1 1/2 t cumin
1 t chili powder

Saute peppers, onion and garlic with oil over medium heat.  Combine all ingredients in pot and simmer for a few hours.

Lemon Chia Cake

Ingredients:
2 bananas, mashed
2 cups vanilla almond milk
2 teaspoons vanilla
2 tablespoons chia seeds
1/2 cup fresh lemon juice
Zest of 2 small lemons
2 scoops stevia
1 cup whole grain flour
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons corn starch
1 teaspoon cinnamon

Directions:
Preheat the oven to 350 degrees. Use coconut oil to grease 2 9-inch pie plates. In a medium bowl, mix mashed banana, almond milk, vanilla extract, chia seeds, lemon juice, lemon zest, and stevia. (Do wet ingredients first so it gives chia seeds time to soften up.) In a separate medium bowl, whisk flour, baking powder, baking soda, corn starch, and cinnamon. Combine wet ingredients with dry ingredients and pour into the pie plates. Bake for 30 minutes.

Cream Cheese Frosting - sugar free
(use for Lemon Chia Cake)

8 oz cream cheese, softened
1/2 c butter
1/2 T vanilla
2 T cream
4 T rice milk
1/8 t stevia, plus a few scoops to achieve desired taste

Mix with hand mixer until well blended.

Zucchini, Tomatoes, and Onions

1 T oil
4 medium zucchini, sliced
4 tomatoes, sliced
2 onions, diced
1 avocado, diced
basil
salt and pepper

In an oiled casserole dish, combine the zucchini, tomatoes, and onions in layers.  Sprinkle with olive oil, salt and pepper.  Bake at 375 for about 30 minutes, until zucchini is cooked.  Top with avocado and sprinkle with dried basil. 

Salmon with Onion Marmalade

adapted from Dr. Hyman

2-3 medium red onions, diced
2 T avocado or olive oil
1 T apple cider vinegar
1 lb wild-caught salmon
6 c arugula
lemon juice
salt and pepper
olive oil

Combine the onions, vinegar, and oil in a pan and sauté until the onions are transparent.  While the onions are cooking, cut the salmon into 1" strips.  Brush with olive oil and sprinkle with salt and pepper.  Cook the fillet strips in an oiled sautéing pan, flipping every 2 minutes until fish is cooked through.  Serve the salmon over a bed of arugula.  Drizzle with lemon juice as desired, then top with a generous scoop of cooked onions.

Simple Chicken Soup

1 14 oz can cooked chicken
3-4 c diced carrots
4 celery stalks, diced
2 medium onions, diced
4 c chicken broth
1 c chopped parsley
salt and pepper

Combine all ingredients, except parsley, in a crock pot and cook on low heat for 4 or more hours.  Stir in parsley 5-10 minutes before serving.  Sprinkle with salt and pepper if desired.