Cilantro-Ginger-Garlic "Aioli" Sauce

Cilantro-Ginger-Garlic "Aioli" Sauce

 

This is my version of a dipping sauce from one of my favorite restaurants where it is paired with fried yucca.  I call it a cheat "aioli" because instead of emulsifying it myself, I just add prepared mayo.  It is absolutely to die for!  Excellent with chicken or on burgers with arugula. 

 

Ingredients:

1 bunch fresh cilantro, stems and all

1 - 2" chunk fresh ginger

4 large cloves garlic

1 T soy sauce

1 T rice vinegar

1 lime, juiced

1/3 cup mayo

 

Directions: Process cilantro, ginger, and garlic in food processor until it is all broken down.  Add remaining ingredients until smooth.  Adjust mayo to desired consistency.

 

Notes: Leftover sauce makes an excellent salad dressing.  Add extra olive oil and rice vinegar to thin the sauce into a pourable dressing!

Gluten-Free Banana Quinoa Breakfast Muffins

Gluten-Free Banana Quinoa Breakfast Muffins

I make these about once per week, as soon as the last bananas get spots and are therefor unfit for consumption.  I've only recently added the quinoa which I had leftover in the fridge and it turned out extra nutritious and chewy; you can omit the quinoa and leave everything else the same to save a step.

Wet Ingredients:
2 eggs
2 ripe bananas
1/3 C coconut sugar
1/4 C applesauce
1/4 C coconut oil
1 t vanilla

Dry Ingredients:
1/2 C gluten-free all-purpose baking flour
1/2 C almond meal
1/2 C cooked quinoa
1 t baking soda
1 t cinnamon

Directions: Process wet ingredients in the food processor until banana is smooth.  Add dry ingredients and process until combined.  Fill muffin tins 3/4 full.  Bake at 350° for exactly 25 minutes.

Notes: Yield about 10 muffins and store best in the fridge.