INGREDIENTS: 2 cups whole wheat flour1 teaspoon baking soda1/4 teaspoon sea salt1/2 cup pure coconut oil1 cup brown sugar2 tablespoons of Chia Seed mixed into 6 tablespoons of water (it’s the equivalent of 2 eggs)1/3 cup coconut yogurt or other dairy-free yogurt options2 cups mashed bananas or 4 large ripe bananas1 tablespoon pure vanilla extract3/4 cup chopped walnuts (optional) INSTRUCTIONS: Set oven to 350 degrees. Grease a 9×5” loaf pan with nonstick spray or coconut

GINGER-MINT LEMONADE Dine With 9 Catering’s ginger-mint lemonade recipe is one of signature menu items.  Clients love it as an add-on for lunch and for cocktail parties where we spike it with either rum or vodka. It’s so refreshing and wholesome, you’ll want to bottle it up and take it home. Our chefs prepare this recipe fresh the day before an event, so the flavor is intense. We thought about bottling it up for sale,

Coconut Curry Kabocha Squash INGREDIENTS: 2 tablespoons coconut oil 1 medium Maui onion, medium dice 1 1/2 teaspoons sea salt, plus more for seasoning 2 medium red bell peppers, seeds and ribs removed and cut into 1/4-inch strips 4 medium garlic cloves, finely chopped 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece) 3 tablespoons Thai red curry paste 2 (13- to 14-ounce) can coconut milk 1/2 cup water 1 tablespoon