Monkey Butter

• 5 med sized ripe bananas
• 20oz can crushed pineapple
• 1/4 c coconut, ground
• 3 c white sugar
• 3 tbsp lemon juice

Peel and slice bananas, then add all ingredients to a heavy saucepan.  Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick.  As the mixture thickens, stir constantly until desired thickness is achieved.
 
Store in air tight containers in the refrigerator for up to 3 months.

Banana Cream Waffles w/Vanilla Syrup

Waffles

• 2 c flour
• 3 tsp baking powder
• 1 tsp salt
• 2 eggs
• 2 c milk
• ⅓ c vegetable oil
• 2½ tsp McCormick Banana Cream Baking Flavor

Vanilla Syrup

• 1 c sugar
• 2 tbsp cornstarch
• ¼ c butter
• ¼ tsp salt
• 1 tbsp vanilla
• 2 c water

For the Syrup
In medium size pot bring water to a boil. Once boiling add in the sugar and cornstarch. Stir constantly for 3-5 minutes.
 
Remove from heat. Add in butter, salt, and vanilla. Stir until butter is completely melted. Allow to cool prior to using.

 

For the Waffles

In medium size mixing bowl combine the flour, salt, and baking powder. Set aside.
 
In another medium size bowl beat the eggs. Add in the milk, vegetable oil, and Banana Cream flavoring. Stir to combine.
 
in the flour mixture. Stir to completely combine.
 
Cook in waffle maker until golden brown.  Serve with butter, additional banana slices and vanilla syrup.

Broiled Grapefruit

• 1 red or yellow grapefruit, cut in half 
  
• 2 tsp brown sugar
• dash of cinnamon

Cut 1/4 inch off the bottom of each half of grapefruit, so they don't wobble. Using a sharp paring knife, cut around the edges of the fruit, where the fruit meets the rind. Then gently cut inside the grapefruit, along the edges of the segments. Don't cut all the way through the grapefruit, just to the rind.

Line a broiling or roasting pan with foil. Place the grapefruit halves, cut side up in the pan. Spread brown sugar over the top of the exposed fruit (not the rind), about 1 teaspoons of brown sugar per half.  Sprinkle with cinnamon.

Place under a broiler for 3 to 5 minutes, until the brown sugar is bubbly and beginning to brown and caramelize. Remove from oven. Let cool for a minute. Eat while still warm.

Peanut Butter Banana Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 c freeze-dried bananas (not chips)
• 1 tbsp peanut butter or peanut butter powder

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, bananas and peanut butter.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Banana Mocha Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 c freeze-dried bananas (not dried chips)
• 2 tsp cocoa powder

Combine wheat germ through the nutmeg  in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, bananas and cocoa.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Peach Macadamia Nut Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried peaches, chopped
• 1 tbsp chopped macadamia nuts

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, peaches and macadamia nuts.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Pineapple Coconut Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried pineapple
• 1 tbsp dried coconut

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, pineapple and coconut.  Stir to combine.
To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Apricot Ginger Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried apricots
• 1 tsp minced crystallized ginger

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, apricots and ginger.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Cranberry Orange Pecan Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried cranberries
• 1 tsp dried orange peel
• 1 tbsp chopped pecans

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, cranberries, orange and pecans.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Cherry Almond Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried cherries
• 1 tbsp slivered almonds

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, cherries and almonds.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Apple Cinnamon Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 c dried apple pieces

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats,  and apple.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Maple Brown Sugar Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp maple flavoring
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Lentils & Fried Eggs

• 3 tbsp butter
• 4 lg shallots, finely chopped
• 3 stalks celery, finely chopped
• 3 sprigs thyme
• Kosher salt
• 1/4 c red wine vinegar
• 1 1/2 tsp sugar
• 14 oz can diced fire-roasted tomatoes
• 1lb dried brown lentils
• 2 tsp dijon mustard
• Freshly ground pepper
• 2 tbsp chopped fresh parsley
• 4 lg eggs

Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes.

Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley. Cover to keep warm.

Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. 

Scrambled Eggs w/Kale & Swiss

• 1 tbsp olive oil
• 1/4 c onion, chopped 
• Pinch of red pepper flakes
• 1 c kale,thinly sliced
• 4 eggs, beaten
• 1/2 c of grated Swiss or mozzarella cheese
• 1/2 tsp Italian seasoning
• Salt and ground black pepper to taste

Heat olive oil in a non stickpan on medium high heat. When the oil is hot, add the onion and red pepper flakes, cooking for one minute.

Add the kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is wilted.

Reduce heat to medium. Add the eggs to the pan. Stir until the eggs begin to set. Then stir in the cheese and Italian seasoning.  Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.