Chocolate chip banana bars

Ingredients:
5 ripe bananas
3/4 cup brown sugar
1/4 cup coconut oil
1/4 cup milk
2 eggs
1 3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup chocolate chips

Directions:
1. oven to 350
2. mash bananas.  stir in sugar, oil, milk and eggs.
3. add dry ingredients and stir.  fold in chocolate chips
4. spread the batter in 8x10 pan.  Bake for 18-22 min.

Blueberry Oatmeal muffins

Ingredients:
2.5 cups oats
1.5 cups almond milk
1 egg, lightly beaten
1/3 cup maple syrup
2 Tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup blueberries

Directions:
1. Combine oats and milk in large bowl.  Cover and let soak in refridgerator for 8-12 hours.
2. Preheat oven 375
3. Stir remaining ingredients into bowl of oats.
4.  Bake for 25-30 minutes, until they spring back when touched.

Chicken curry with green beans

Ingredients:

• 1 Tbsp oil
• 2 lbs chicken thighs
• 1.5 tsp salt, divided
• 1/4 tsp pepper
• 1 large onion, thinly sliced into half moons
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 2 Tbsp curry powder
• 1/2 crushed red pepper flakes
• 1/4 cup chicken broth
• 1 can coconut milk
• 1 28 oz. diced tomatoes
• 1 lb green beans, trimmed
• 1/4 cup chopped cilantro

Directions
1. Heat oil in pot with a lid.  Season the chicken with 1/2 tsp salt and pepper.  Place half the chicken in the pot and cook until lightly golden,  3 min per side.  Transfer to a plate and repeat with the remaining chicken.
2. Lower the heat to medium, add onion and cook until translucent.  Add ginger, garlic, curry, red pepper flakes and remaining salt.  Cook until fragrant, about 30 seconds to 1 min
3. Add broth and coconut milk and stir to loosen any browned bits.  Return the chicken to the pot, add tomatoes with juice and green beans and bring to a boil.  lower the heat to medium-low, cover and simmer until chicken is tender and cooked through, stirring once or twice, about 45 minutes.  garnish with cilantro.