Blend the banana, egg, and flavoring in a blender. Add the dry ingredients. Fry as normal in Pam; covering the pan while cooking on the first side.

Humus

1/2 onion, chopped
1 clove garlic crushed
1 tablespoon olive oil
dash cumin
1 teaspoon basil
1/2 teaspoon oregano
2 tablespoon parsley, chopped fine
juice of 1 lemon
1/4 cup sesame seed butter tahini (optional)
3 cups cooked garbanzo beans, mashed
salt to taste

Saute onion and garlic in oil until onion is transparent. Add cumin and cook until fragrant. Add herbs at the last moment, cooking just enough to soften parsley. Mix with the lemon and mashed beans and tahini, stirring together thoroughly. Makes about 3 cups.

Candy Carrots

1/2 pound fresh carrots
honey
chopped almonds

Cut carrots into 2 1/2x1/4 -inch strips. Place carrots in a microwave bowl. Drizzle honey over top. Sprinkle almonds. Cook on high for about 6 minutes in the microwave.

No Fuss Turkey

Clean turkey. Place in a turkey pan. Spread a bit of canola oil over the top and cover tightly with lid or foil. Cook turkey for the amount of time needed based upon the weight of the bird.

Seasoned Bulgur

To 3 cups cooked bulgur, add:
1 1/2 tablespoon vegetable broth
raisins
sunflower seeds
2 teaspoons Spike

Mix together and warm in the microwave.

Orange and Onion Salad

2 oranges
1 diced avocado (optional)
1 grapefruit
1 small red onion, thinly sliced and separated into rings
1/3 cup yogurt
2 tablespoons chopped walnuts (optional)
salad greens or spinach leaves
salt and pepper to taste

Peel and section the fruit. Cut each section into two or three pieces and put in a salad bowl. Add all the juices from the oranges and grapefruit to the onion. Add avocado. Pour yogurt over mixture, toss and chill. Sprinkle with nuts, salt and pepper and serve on salad greens.