Banana Nut Muffins

Mmmmmmmmmm Muffins!

Ingredients:

3 Cups Almond Flour

1/2 tsp baking powder

1/2 tsp cinnamon

pinch of salt

1 cup pecans, roughly chopped

1/3 Cup Honey

1/2 Cup Applesauce

1/4 Cup Butter, softened

1 Large Ripe banana (or 1 1/2 of the little ones)
1/2 tsp vanilla

3 eggs

1. Preheat the oven to 350 F

2. Combine the first 5 ingredients in a small bowl

3. Combine the remaining ingredients in a blender or food processor. Blend until well mixed and a little foamy.

4. Pour the wet ingredients into a large bowl. Slowly incorporate the dry ingredients and mix well

5. Grease a muffin tin or use silicon cup liners (awesome!). Fill each cup evenly with the batter. Sprinkle the tops with a little extra cinnamon.

6. Bake for 18-20 mins. When they're done the edges should be slighly brown and a knife inserted in the middle should come out clean.

This makes about 3 dozen mini muffins or 18 regular size.

Waldorf Salad Wraps

Per Serving:

1/4 apple, cored but not necessarily peeled

1/2 stalk celery

1 slice of onion (if you're into that sort of thing)

2 TB walnuts

1/2 cup cooked chicken (aprx 2 oz)

1-2 TB olive oil mayo

Roughly chop everything together or lightly pulse in a food processor/magic bullet. Waldorf salad also usually has grapes too, which I didn't include, but would probably be a tasty addition.

Serve wrapped up in one of the delicious Basic Crepes/Wraps.

Best lunch ever. Yum!

Tuna Wraps

Another yummy lunch idea...

Tuna with mayo topped with
Cheddar cheese (David still eats cheese)
Tomatoes
Spinach
and folded up in one of the Basic Crepes/Wraps

Basic Crepes/Wraps

This is a wonderfully delicious, yet neutral flavored base that works just as well with sweet toppings like jam, fruit, honey, or syrup as it does with savory flavors for lunchtime wraps.

Ingredients:

5 eggs

1/2 Cup + 2 TB almond flour

2 tsp honey (warmed)

pinch of salt

butter, for the pan to cook the crepes

1. Whisk the first 4 ingredients together.

2. Put in the fridge to chill for 10-15 mins

3. Heat an 8" pan (or crepe maker if you have one) on Med-Low.

4. Brush the pan with butter and pour in about 1/3 cup of the mixture. Tilt the pan around until it makes a thin layer

5. Watch closely as it will only take a short time for the bottom of the crepe to brown. Gently loosen the edges with a spatula and flip

6. Cool on a rack and enjoy! This recipe made 4 crepes.