Gluten-Free Banana Pumpkin Bread

This makes 5 mini loaves and is super moist and yummy for a gluten-free recipe. I like the walnut and craisin variation. You will LOVE this easy recipe and and it may even become a holiday favorite! Gluten-free, low fat, heart healthy.

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october-14-005

Gluten-Free Banana Pumpkin Bread

Yield: 5 mini loaves

4 ripe bananas
1.5 cups sugar
Half of a 15 oz. can pumpkin puree
½ stick butter
2 cups of Cup for Cup™ wholesome gluten-free flour
1 tablespoon aluminum free baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
OPTIONAL:
2/3 cup chopped walnuts
2/3 cup craisins (dried cranberries)

Preheat oven to 365°. Cream butter, sugar, bananas and pumpkin, add vanilla.
Whisk GF flour, spices and baking powder and add to the wet ingredients. Portion into mini loaf pans and bake till a knife comes out clean when inserted.

©2016 Aron Bradley
http://www.boomercuisine.com

Polenta with Pesto and Vegetable Medley

This is another quick-to-fix dish that has lots of color, flavor and taste and great for a meatless Monday meal. I’m using the polenta tube that you can find pre-cooked in stores. Just heat and serve. The vegetable medley is an easy stir fry. This is vegetarian, gluten-free, low-fat, diabetic friendly and delicious!

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dinner

Polenta with Pesto and Vegetable Medley

Yield: 3-4 servings

1 tube pre-cooked polenta
6 tablespoons basil pesto
2 tablespoons Romano or Parmesan cheese
MEDLEY:
½ yellow onion julienne
1 large zucchini sliced
1 bunch broccolini
4 oz. multi colored carrots matchstick
8 oz. Crimini mushrooms sliced
5 cloves of garlic chopped
2 teaspoons olive oil
Salt and pepper to taste

Clean and slice mushrooms and prep the onion, garlic, zucchini, carrots (if not purchased as matchstick) and chop the broccolini. Sauté all in a wok with olive oil. Add salt and pepper to taste. Slice polenta into half inch slices and steam or microwave to heat. Spoon pesto and sprinkle with cheese as pictured. Serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Pesto Minestrone

This is a variation on the tomato based minestrone. I have an intolerance to nightshade family ingredients so this recipe is perfect for me and very satisfying. If you love pesto, this is sure to be on your favorites list. Gluten-free, diabetic friendly, low fat, lactose free (without the cheese), vegan and heart healthy.

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minestrone

Pesto Minestrone

Yield: 10-12 servings

 8 cups water
1/2 lb. sliced baby carrots
5 ribs of celery diced
1 yellow onion diced
1 bunch Swiss chard chopped
1-10 oz. bag baby spinach
1 10 oz. bag of Italian green beans
1 white yam peeled and diced
1 zucchini diced
1 bunch fresh basil
1 cup basil pesto
1 cup of chardonnay or Chablis
2-15.5 oz. cans od garbanzo beans
1-15 oz. can of cannellini beans
1 ½ tablespoons salt
1 tablespoon Italian seasoning
1 tablespoon olive oil
5 cloves of garlic
Black pepper to taste

Sauté onions and garlic in olive oil at the bottom of a large soup or stock pot. Add wine and all the other ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
Optional: serve with a spoonful of grated Romano cheese on top as pictured.
Portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com