Gluten Free Chocolate Chip Banana Cake

Lisi from Lisi Luscious Desserts shares this cake recipe that is gluten and dairy free…protein packed, and very tasty. This is a quick cake recipe, perfect for a breakfast treat or dessert!
3 cups blanched almond flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup grapeseed oil
1/4 cup agave nectar
3 large eggs
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate (she suggests 73 percent – but again for kids or for sweeter flavor go semi-sweet)
1 cup (2 to 3) very ripe bananas (mashed)
Preheat oven to 350 degrees. Grease a 9 inch pan with grape seed oil and dust with almond flour – or use a parchment or foil liner. In a large bowl, combine the almond flour, baking soda, and salt. In a medium bowl whisk together the grape seed oil, agave nectar, eggs and vanilla extract. Pour the wet ingredients into the dry and gently stir to combine. Fold in the chocolate and mashed bananas and then pour into prepared pan. Bake for 33-43 minutes – but check often and try not to over bake as usual! Let the cake cool in the pan then serve.
(adapted from The Gluten Free Almond Flour Cookbook by Elana Amsterdam)

Gluten-Free Chicken Scallopine with Meyer Lemon Sauce

Lemon-Chicken1This week we’re sharing Jeanette’s gluten-free, lighter tribute to a traditional favorite Italian American recipe. Jeanette chose Meyer Lemons for the sauce, which she feels are more fragrant than other lemons but conventional lemons will do as well. Please enjoy this seasonally-apropos lighter take on Chicken Scallopine.
Gluten-Free Chicken Scallopine with Meyer Lemon Sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8
This is a lighter version of a favorite Italian American recipe.
3 large eggs
3 tablespoons organic milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds thin sliced antibiotic-free chicken breast cutlets
3-4 tablespoons olive oil
2 tablespoons organic butter
1 Meyer lemon, cut into thin slices, pits removed
1/2 cup dry white wine
juice of 1 Meyer lemon
2 cups low-sodium chicken broth fresh minced parsley
Whisk together eggs, milk, salt and pepper in a bowl. Dredge chicken breast cutlets in cornstarch. Heat oil in a large skillet over medium heat. Dip cutlets into egg batter and let excess drip back into bowl; place in skillet and cook until golden brown on both sides, about 4 minutes. Adjust heat as needed to keep cutlets from browning too quickly. Drain cutlets on paper towel lined baking sheet. Continue until all cutlets are cooked. Pour off oil and wipe pan clean with paper towel. Add butter and melt; place lemon slices in pan and cook until just golden, about 3 minutes. Remove lemon slices and set aside. Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes. Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes. Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce. Remove to serving platter along with sauce, and sprinkle with minced parsley. Notes Adapted from Lidia’s Italian-American Kitchen
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here.

Gluten Free Pear Apple Crisp recipe

Gluten Free Pear Apple CrispWith many of us concerned about the amount of gluten in our diet, Jeanette Chen is sharing this easy-to-make, Pear Apple Crisp recipe. An added bonus is the pears, which are in season locally right now. Pears are considered a ‘Power Food.’ Did you know that a medium pear has nearly 6 grams of fiber? That’s 22% of your daily requirement for fiber. We would have never guessed that from the juicy flesh. Pears are also good sources of vitamin C, vitamin K and potassium. Here at Stewart’s there are so many varieties of pears to choose from – crunchy Bosc pears, juicy Bartlett (local CT) and Comice pears, small Forelle and Seckel pears, to name a few!
Gluten-Free Pear Apple Crisp
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 6-8 Ingredients
Crisp Filling 
3 pears, peeled and sliced (Jeanette used Bartlett)
3 apples, peeled and sliced (Jeanette used Macoun)
1/4 cup maple syrup
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch salt
1 teaspoon vanilla
Crisp Topping 
1 1/2 cups gluten-free rolled oats
1/4 cup olive oil
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, toss together Crisp Filling ingredients. Spoon into a pie dish or 8″ squash dish. In a medium bowl, toss together Crisp Topping ingredients. Spoon on top of Crisp Filling. Bake for 1 hour until fruit is cooked through and topping is lightly browned.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living.  She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
See more by clicking here 

Featured Recipe – Gluten-free Quinoa Porridge

OatmealGluten-free recipes have been in the media a lot recently. Lisa Corrado, a nutritionist living here in New Canaan, has responded with healthy and delicious recipes to address this dietary concern. “We are seeing more clients who are sensitive to gluten and this breakfast alternative helps them start their day off right.” Lisa is the author of A Moment in a Busy Life blog Busy Life blog  and owner of Lisa Corrado Nutrition.
Quinoa Porridge
Try this in place of oatmeal. Quinoa (say keen-wa) is a wheat-free grain that’s high in protein. The energy boost you’ll get from this breakfast will power you through your day.
Makes 1 serving, easily multiplied
1 cup cooked quinoa
½ cup unsweetened almond milk
¼ cup raisins
¼ cup dried cranberries
¼ cup chopped walnuts
¼ cup pumpkin seeds
1 tablespoon maple syrup
Combine cooked quinoa and almond milk in a small saucepan. Cook over medium heat, stirring frequently, until the quinoa has absorbed some of the milk and you’ve reached a porridge-like consistency. Stir in raisins, cranberries, walnuts and pumpkin seeds.
Spoon into a bowl, drizzle with maple syrup and savor every last bite.
Here is her handy downloadable recipe for shopping! []