2 Ripe plantains* (amarillos)
1/2 cup Oil
8 tablespoons peanut butter

Peel and slice plantains into 1/2 inch slices. Fry in oil until soft, flipping to lightly brown on both sides. Drain on paper towels. Lightly salt if desired. Top with peanut butter. Serves 4.

*Plantains are a type of banana but larger and much less sweet. Wait until they are black before you open and they will be sweeter. Unripe plantains can be also fried in oil for chips.

These work best with rice flour (so rice day it is!) These are a great alternative for bread and make great Almond or Cashew butter and jelly (use preserves with NO SUGAR) sandwiches (with NO yeast!)

1 3/4 cup rice flour

1/2 tsp sea salt

2 tsp baking powder

1 tsp baking soda

3 tbsp. chilled CF margarine

2 tbsp. vegetable shortening

2/3 cup water (if batter seems too crumbly add in 1⁄4 cup more water)

2 tbsp. melted CF margarine

Sift together flour, salt, powder & soda. Cut in chilled margarine and shortening until consistency of small beads. Form a well in the center of the mixture and add water. Mix into form dough. Kneed dough for 30 seconds on a rice floured board. Rollout using rolling pin into 3/4" thickness and cut into 2” rounds. Place on ungreased cookie sheet. Brush top of biscuits with melted margarine. Bake 10 minutes until golden brown at 450 degrees. NOTE: Do not over cook, they become too hard!

5 slices bacon, cut up
5 white or red potatoes, sliced 1/4 inch thick
1/2 medium onion, sliced

Partially cook bacon before adding potatoes. Mix potatoes in well trying to coat all with bacon grease. Cover and let cook, stirring occasionally so the potatoes brown but do not burn. When potatoes are about halfway done, add onions. Cook until potatoes are lightly browned and cooked through.

2 slices bacon, cut up
4 white or red potatoes, sliced 1/4 inch thick
1/2 medium onion, sliced (if desired)

Partially cook bacon before adding potatoes. Mix potatoes in well trying to coat all with bacon grease. Cover and let cook, stirring occasionally so the potatoes brown but do not burn. When potatoes are about halfway done, add onions. Cook until potatoes are lightly browned and cooked through.

Serves 4.

1 cup Arrowhead Mills GF all purpose baking mix
1/2 cup almond flour
1 large egg or 2 small ones
1/2 cup of water
1/8 cup canola oil or safflower oil
2 tablespoons honey
1 small banana

Whisk liquid ingredients, add dry ingredients to liquid and whisk until well blended. Melt margarine on low heat, pour in batter, cover with lid and cook until soft.

Whip eggs, water or milk substitute, vanilla together. Soak bread in mixture while margarine melts in pan. Cook each side of bread until lightly golden brown. If desired, sprinkle with cinnamon when putting bread into frying pan. Note: If you undercook the bread just a little, you can cool and freeze them to reheat later.

Cook instant grits according to package instructions, add cooked bacon and thawed, drained spinach and mix.

Serves 4.

1 pound GFCF bacon
2 small onions, chopped
1 cup fresh mushrooms, sliced
4 cups frozen GFCF hash browns (shredded or cubed), thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon pepper
4 eggs
1-1/2 cups CF milk substitute

Preheat oven to 375 degrees. Grease a 9x13" pan. Cook bacon until brown and drain. Set aside. In 1 tbsp. bacon fat, fry onions and mushrooms until tender. Place potatoes in the prepared dish. Sprinkle with the seasonings. Top with onions, mushrooms and bacon. Beat eggs and milk substitute and pour over casserole. Top with cheese if desired or sprinkle with paprika. Bake uncovered for 45 minutes or until middle is set.

** I have made this in advance and baked it the next morning. It just takes a bit longer to cook.

2 8-ounce jars of macadamia nut butter (any nut butter will do, however the whiter the nut, the less allergenic)
8 eggs
1 teaspoon vanilla
4 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon baking powder
OPTIONAL: Cinnamon, Blueberries (or whatever your kids like)

Cook on a griddle over low heat (nuts burn!!). Serve with your favorite topping. Make dollar size and freeze for the whole week. Reheat in the toaster oven.

1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup CF milk substitute (optional add 1T vinegar or lemon to make buttermilk )
2 eggs
1/4 cup oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and cook on hot griddle.