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Clockwise from top: Salad, Vegan Banana Bread, Pears and Fried Rice.

Seriously, I got the Fried Rice thing down pat!!  The Banana Bread was ALMOST too old….but, it was still good.  The pears were really yummy, too. 


Clockwise from top: Salad, Spinach Roll Up, Grapes and Coconut Twice-Baked Sweet Potatoes.

The Spinach Roll Ups were too “tangy” – – I took one bite and that was it…YUCK!!  Not even gonna share the recipe.  The sweet potatoes were pretty good – – but, they could have used more spice.

Coconut Twice-Baked Sweet Potatoes

3 to 4 Medium Sweet Potatoes
1/2 Cup Coconut Milk
1 Tbl. Maple Syrup
1 tsp. minced fresh gingerroot
1 tsp. adobo sauce (I did not have this on hand)
1/2 tsp. Salt
Spices, to Taste: Nutmeg and Cinnamon

1/4 Cup Chopped Pecans
1/4 Cup Flaked Coconut

Scrub and pierce potatoes.  Microwave for 10 to 12 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise.  Scoop out the pulp, leaving a thin shells.  In a large bowl, mash the pulp with the milk.  Stir in the remaining ingredients (except the pecans and flaked coconut.)  Spoon into potato shell. 
Place on baking sheet.  Sprinkle with pecans and coconut.  Bake at 350 degrees for 20 to 30 minutes or until heated through. 

1 Half Potato equals:
137 Calories, 7g Fat, 0 Cholesterol, 175mg Sodium, 18g Carbohydrates, 2g Fiber, 2g Protein.  Diebetic Exchange: 1 Starch and 1 Fat

Recipe was from Taste of Home Magazine

I also tried the Glutten Free and Dairy Free Roasted Banana Pumpkin Rum Pie at http://craftycookery.wordpress.com/2010/10/31/gf-df-roasted-banana-pumpkin-rum-pie/
We did not like it.  😦 
We thought it was to Banana-y and had a weird flavor.  Glad I tried it….but, won’t be doing that again!

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Clockwise from top: Salad, Fried Rice, Cantelope and Strawberries with cinnamon.

 This has become a staple meal in our house (and it is one of my easier meals)…I have pretty much perfected the way we like the fried rice (I will add my recipe below). It is an adaptation from the way I was taught to make it by a friend.

As I do use eggs and milk in this recipe, it is vegetarian; however, if you choose to omit the scrambled eggs, it would be a vegan meal.

Fried Rice

Ingredients:
6 eggs
¼ to ½ cup Milk (I haven’t tried with a milk substitute)
½ tsp. Salt
¼ tsp. To ½ t. pepper
4 Tbl. Margarine

6 servings of instant white rice, cooked (You can use whatever rice you want…I just like the speed/texture of the instant white rice.)

½ to 1 C. filtered water
½ bag of frozen petite baby peas*
¼ bag julienned carrots, cut a bit smaller*

3 green onions, sliced small

To taste: curry powder, soy sauce, salt, pepper

Directions:
In a medium pot, cook instant rice according to directions.
In a medium bowl, combine the eggs, milk, salt and pepper, stir well. In a large pot, put in the margarine and allow to melt. Add the egg mixture and cook until done. Clean out the mixing bowl. When the eggs are done, return them to the mixing bowl until needed. Rinse out the pot. In the now rinsed pot, put in ¼ C. filtered water and frozen peas, cook on medium high heat for 5 minutes. Add carrots (and more water if needed) and cook through about 3 to 5 minutes. Adjust heat to low. Add rice to mixture (continue to add water as needed…you don’t want the mixture to stick to the pot). Add curry powder and soy sauce…there will be a lot added…just keep tasting it until it reaches your desired flavor. Add salt and pepper if you feel it needs it. Add in the cooked egg, stir to combine. You can either add the green onion and stir or you can just add it as a topping once the fried rice is on your plate.

* You can adjust amount of veges to your taste.

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