Gout Friendly Banana Bread
Directions: Preheat the oven at 350 degrees. In mixing bowl combine dry ingredients (Almond flour, coconut flour, spices, baking soda and sea salt). In another bowl combine wet ingredients (eggs, honey, coconut oil, vanilla extract). Add wet ingredients to dry ingredients and stir until combined. Add mashed bananas and mix together. Place in a greased (non stick cooking spray 9x5 loaf pan) and bake 40-45 min depending on oven.  

Ingredients:

• 2 cups almond flour                              2 tablespoons coconut flour
• 2 whisked eggs (include yolk)               3 mashed ripe bananas 
• 1/4 cup melted raw honey                    1/4 cup melted coconut oil 
• 1 teaspoon vanilla extract                     1 teaspoon cinnamon 
• 3/4 teaspoon baking soda                    1/2 teaspoon sea salt

Gout Friendly Banana Bread
Directions: Preheat the oven at 350 degrees. In mixing bowl combine dry ingredients (Almond flour, coconut flour, spices, baking soda and sea salt). In another bowl combine wet ingredients (eggs, honey, coconut oil, vanilla extract). Add wet ingredients to dry ingredients and stir until combined. Add mashed bananas and mix together. Place in a greased (non stick cooking spray 9x5loaf pan) and bake 40-45 min depending on oven.

• 2 cups almond flour
• 2 tablespoons coconut flour
• 2 whisked eggs (include yolk)
• 3 mashed ripe bananas 
• 1/4 cup melted raw honey                    

• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt

• 1 (20 ounce) jar salsa
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 3 cloves crushed garlic

Mexican Chicken
Directions:  Preheat oven to 400 degrees.  Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish.  Combine the salsa, red pepper, cumin, lemon Juice, chili powder and garlic.  Pour the black beans on top and cover.  Bake in the preheated oven for 1 to 1 1/2 hours.

Ingredients:  

• 6 skinless, boneless chicken breast halves 
• 1large red bell pepper, chopped
• 2 tablespoons lemon juice
• (15 ounce) cans black beans, rinsed and drained

• 1 (20 ounce) jar salsa
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 3 cloves crushed garlic

Cherry Tomatoes Filled with Goat Cheese
Directions: In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.  

Ingredients:

• 1I4 pound goat cheese
• 1I2 teaspoon salt 
• 24 cherry tomatoes

• 1I4 cup minced fresh basil

• 1I2 teaspoon freshly ground black pepper

• 1I4 pound goat cheese
• 1I2 teaspoon salt 
• 24 cherry tomatoes

• 1I4 cup minced fresh basil

• 1I2 teaspoon freshly ground black pepper