Gluten Free Banana Breakfast Bread

Delicious Nutritious

Breakfast Banana Bread!

So you have started your New Year off right... getting up every morning at the butt crack of dawn and dragging yourself to exercise. You go Rockstar!

Well now we are thinking of recipes to help keep you on track for your New Years healthy living goals.

Here is the recipe for a delicious Gluten Free, High Protein, Low Fat, High Fiber bread that will get you charged and ready to conquer the day.

Banana Breakfast Bread:

Dry Ingredients:

2 1/2 C Gluten Free Baking Mix ( If you don't want or need gluten free you can substite flour for the GFBaking Mix)

2 Scoops ( 68 g) Vanilla Protein Powder ( I get the stuff from Costco as it has 27 g protein per scoop)

1/4 C Flax seed meal ( amazing stuff high in fiber and Omega 3's)

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Sea Salt

Wet Ingredients:

2 1/2 C Mashed Bananas ( the older the better.. great way to use up to old to eat bananas)

4 Eggs

6 oz Greek Vanilla Yogurt

1/2 C Dolce Vita Cinnamon Honey

1/2 C Milk

1 Tsp Vanilla ( don't be cheap on this, good vanilla makes all the difference)

**Optional : For the High Spirited Folks... you can add 2 Tbsp of spiced Rum for that extra little punch :D

* Great tip if you have bananas that have passed and aren't quite ready to make bread... peel them then put them in a freezer bag or container and you can microwave and mash when your ready to use them*

Directions:

Pre heat oven to 350-375 depending on your oven. If your not sure start with the lower temp and then just add more time to cook.

Mix all your dry ingredients in a bowl then assemble the wet in a separate bowl. Be sure to mix thoroughly and mix in all the delicious Cinnamon Honey. Gradually mix your dry ingredients into your wet ingredients being sure to thoroughly incorporate.

Grease a bunt pan with cooking spray and you can dust some of the gluten free mix in the pan if you like.

Pour your mixture into your greased bunt pan and bake for 40-50 minutes or until spongy texture on top.

This bread has such a yummy moist, spongy texture and for gluten free that is amazing!!

Glazing options:

You can warm the cinnamon honey and drizzle on top

Or Greek vanilla yogurt ( strain in coffee filter over night for thicker spread) mixed with honey and lemon zest.. Makes a great low fat low calorie cheesecake icing :D

For a quick breakfast you can make the bread ahead then slice into portions and freeze. Then just grab from the freezer and microwave for a minute for hot fresh breakfast bread.

Bon Appetite :P

Chianti Cranberry Sauce

Chianti Cranberry Sauce

For a delicious quick appetizer pour Chianti Cranberry Sauce
over Cream Cheese or Brie and serve with crackers
a quick delicious appetizer that is perfect with a glass of wine.

Amaretto French Toast

Amaretto French Toast

Sliced Bread ( approximately 12 slices depending on bread)

4 eggs

1/2 C half and half ( can use milk for lower calorie option)

1tsp cinnamon

2 oz amaretto

1tsp vanilla


In a bowl beat eggs then add half and half, cinnamon, amaretto and vanilla. Heat pan on medium heat and either melt butter or
spray with non stick spray. Soak bread approximately 15 seconds on each side then place in hot greased frying pan. Cook for a few minutes on each side until toast is done.

Delicious served with syrup, DiVino's Black Mission Port Fig sauce or Caramelized bananas and pecans ( see below)

Optional caramelized banana with DiVino's cinnamon honey.
2 bananas
2 tsp Di Vino's dolcevita cinnamon honey.
1/4 C butter
( slice bananas and toss in dolcevita cinnamon honey. Melt the butter on medium heat then add bananas and cook until caramelized on both sides

Apple Strudel

APPLE STRUDEL
1/2 c. organic cane sugar

1/2 c. raisins

2 tbsp. lemon juice

2 Tbsp. Il DiVino's dolce vita cinnamon honey

1 1/2 c. toasted nuts ( walnuts or pecans)

8 Granny Smith apples

1 tbsp flour

10 sheets filo pastry, frozen type

1 stick of salted butter melted

Peel, core and slice apples into chunks. Add lemon juice, nuts ,raisins and DiVino's dolcevita cinnamon honey then sprinkle flour over the mixture and thoroughly mix together. Bake apple mixture on a greased cookie sheet for 30 minutes at 350 or until apples begin to soften. Set aside to cool and begin to prepare filo dough.

Take 8 to 10 filo sheets. Place on damp cloth. Brush each layer with butter and chose a few layers to brush with the dolcevita cinnamon honey. Be careful for they are thin and delicate. After you have placed the last layer of filo dough, put the cooled filling on the filo sheets.

Spread evenly. Roll up with the towel carefully. (Do not roll the towel in the filo sheets. The towel is merely used to assist in rolling.)

Bake at 375°F. for 10 minutes. Remove from oven. Put slits on top with a knife about every inch. Put in oven for 30 minutes. Every 10 minutes dot with butter. Garnish with vanilla bean ice cream or whipped cream for a delightfully delicious dessert.

Stuffed Acorn Squash

Stuffed Acorn Squash

2 acorn squash

2 bags instant brown rice

1 tbsp olive oil

1 small yellow onion- chopped

16 oz sage sausage ( if you can't find sage sausage use regular pork sausage with 2 tsp poultry seasoning)

1/2 C dried cranberries

1 tsp salt

1 tsp pepper

2 oz DiVino's Chianti Cranberry Sauce

1/2 C pecans ( optional)

Carefully cut the acorn squash in half so you have 4 "bowls" turn face down in a cake pan or baking sheet with a layer of water in the bottom. Bake at 350 for about 40 minutes. While the squash are cooking chop the onion. Then over medium heat, start to cook the onion with the olive oil in a large skillet until onions begin to brown to give a delicious added caramel note to the dish. Then add the sausage and cook thoroughly. Prepare instant brown rice per directions on the box and when ready add to the onion sausage mixture. Remove from heat and Salt and Pepper to taste. You can even add some cayenne or red pepper flakes for a spicier version. Next mix in the 2 oz DiVino's Chianti Cranberry sauce, add the dried cranberries and pecans ( reserve extra sauce and nuts for decorative topping)

When the squash is cooked remove from oven and turn over to create bowls with the squash. Fill the squash with 1/2 of the sausage stuffing and top with DiVino's Chianti Cranberry Sauce and chopped pecans.

This is a delicious one dish meal as you get fruits, veggies, meat and grains all in one dish.
and best enjoyed with your favorite Chianti wine.

Puff Pastry Entree

Puff Pastry Entree



These are a great smaller size entree and can be made in either Chicken or Salmon Puff Pastry Pillow


Chicken Puff Pastry

Ingredients:

• 4 pieces Boneless skinless chicken breast 8 oz each piece (Free range organic tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine (a white wine that you would drink)
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Adriatic Port Fig Sauce
• 8~ 1 oz slices Fontina cheese. The cheese should be slice into ½ inch thickness
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Cut each chicken breast in half giving you 8 equal sized portions of chicken ( approximately 4 oz each) Season the Chicken with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Chicken and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Chicken on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Chicken on each pastry square and top with spoonful of Il DiVino’s Adriatic Port Fig Sauce. Place the 1 oz slices of Fontina on top ( this will more than likely be a few ½ inch pieces to make up 1 oz) Pinch and seal the dough up and over the chicken and cheese, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Salmon Puff Pastry

Ingredients:

• 8 pieces Salmon 4 oz each piece (Coho or wild caught tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Chianti Cranberry Sauce
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Season the Salmon with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Salmon and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Salmon on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Salmon on each pastry square and top with spoonful of Il DiVino’s Chianti Cranberry Sauce. Pinch and seal the dough up and over the Salmon, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Il DiVino's