Low Carb Recipe

Some people sat that chile was invented in Mexico during the 1800s, some will tell you that its origin is in Tijuana, Baja California, or Ciudad Ju�rez, Chihuahua, Mexico. The Mexican theory is that it was created to be served in cantinas, for outsiders, who wanted a spicy “Mexican” dish to eat, that was free or cheap. Original chili was made with leftovers from the meals and served for free to drinking customers. The chili recipes that originated in America were in wide use in pre-Columbian Mexican culture. Any stew made using significant amounts of chilies might be seen as a forerunner of all modern chili recipes.

1/2 cup crumbs of sugar-free butter cookies
2 teaspoons canola oil
1 teaspoon butter, melted
1 large egg white
2 tablespoons honey
1 teaspoon fresh squeezed lemon juice
3 large ripe but firm bananas
Lemon wedges for garnish
Mint sprigs for garnish

1. Preheat your oven to 450 degs
2. Line a bakeing sheet with aluminum foil.
3. Set a baking rack on top and coat it with nonstick cooking spray.
4. In a shallow dish, combine the cookie crumbs, oil, and butter. Mix with your fingers until well blended.
5. In a medium bowl, whisk together the egg white, honey, and lemon juice.
6. Peel the bananas and trim the pointed tips. Cut the bananas crosswise into 3/4 inch pieces and dip each banana piece in the crumbs, lightly coating them.
7. Place the bananas on the baking rack
8. Bake the bananas until crisp and golden.
Serve with Vanilla Ice Cream.