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 (preferably organic, such as Bob's Red Mill)
1/2 tsp sea salt
2 tsp baking powder
1 tsp baking soda
3 tbsp. chilled CF margarine
2 tbsp. 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.

Prep and Cook Time: 30 minutes

2½ cups fresh orange juice
1 Tbsp fresh lemon juice
1 tsp finely minced lemon zest
¼ cup honey or agave
¾ cup coarsely chopped walnuts
15 pitted prunes
10 dried apricots cut in half
¼ tsp cinnamon
1 cup polenta
4 cups lightly salted water

1. Combine the orange juice, lemon juice, zest, cinnamon and honey in a medium sized saucepan and stir. Bring to a simmer on high heat and add prunes and apricots.

2. Turn the heat to lowest level. Simmer gently for about 10 minutes. Don't let prunes get too soggy. While prunes are simmering start cooking polenta by bringing lightly salted water to a boil in a medium saucepan.

3. Slowly add polenta to boiling water, stirring constantly. Reduce heat to low and cook for about 15 minutes, stirring to make sure it doesn't get lumpy. If it starts to get too thick add a little more hot water. You want it soft.

4. Remove fruit from sauce with a slotted spoon to a shallow bowl and turn the heat to high. Reduce the liquid to about half. Return fruit to the sauce, add walnuts, and serve over bowl of polenta.

Serves 4

When making polenta, be sure to allow yourself the time to stir it almost constantly. Otherwise, it will get lumpy. Cook on low temperature to ensure that it doesn't get too thick before it has had a chance to get fully cooked. The sauce in this recipe needs to reduce by half for a rich, full flavor. Otherwise, it can taste too weak. Just taste it as it reduces until it is the way you like it in sweetness and flavor.

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.