Chinese cabbage with chikn

1 head of cabbage sliced and core removed
1 package of beyond meat chikn
1 tbsp agave
1-2 tbsp white wine vinegar
1/4 tsp black pepper
1/2 tsp salt
1 tbsp soy sauce
2 tsp bran oil

Saute Chikn in pan with oil.  Once heated, add cabbage along with the rest of the ingredients. Heat until the cabbage is slightly soft.  Turn off heat and serve.

You can also saute ramen noodles in this mix, if using them put them with the chikn at the start so they are soft by the time you turn off the heat.  

Gluten-free banana bread

This recipe came out a little more complicated than perhaps I would have liked, however, the ingredients I had on hand needed a little assistance to balance the tastes.  Using flours other than wheat, can give the bread a grainy or other interesting flavors that need a bit of adjustment in some cases. It's possible that by only using sorghum flour, many of the flavor adjustments and sweeteners could be reduced.

Banana Bread:
3 mashed bananas
1/2 cup of oil
2 flax eggs (2 tbsp of ground flax seed per 3 tbsp of water for 1 egg)
1/3 cup agave
3/4 cup of garbanzo bean flour
1 cup of sorghum flour
2 tbsp of tapioca starch mixed with 1/4 cup of water
1/4 cup of whole oats
1/4 cup of sucanat ( or sugar)
1/4 cup of lucuma powder
1 T cinnamon
1/2 tsp baobab powder (optional or tamarind paste could be used)
1 tsp vinegar

Mix all of the wet ingredients together.  Mix the dry ingredients separately and then add them to the wet ingredients.  Bake at 350 F for 30-45 minutes.