Coconut Banana Bread (GF)

Coconut Banana Bread

Banana Bread is magical. This is a gluten free protein packed banana bread topped with shredded coconut. Rather than using refined sugar, I used coconut sugar and added a 1/2 cup of paleo protein powder for some extra protein. Although it was 11:00pm when I finished baking the bread, I had to have a sample.

Coconut Banana Bread (GF) (Makes 1 – 9×5 loaf pan)

  • 2 Bananas (Mashed)
  • 13cup olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose gluten-free flour (I used Bob’s Redmill)
  • 1/2 cup unflavored protein powder (I used Paleo Pro)*
  • 1/3 cup coconut sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1teaspoon salt
  • Shredded coconut (unsweetened)
  1. Preheat oven to 350.
  2. Grease or line with parchment paper a 9×5-inch non-stick loaf pan.
  3. Cream together mashed bananas, oil, coconut sugar, eggs, and vanilla in large bowl.
  4. Add flour, protein powder, xanthan gum, salt, and baking soda to egg mixture.
  5. Mix until smooth.
  6. Pour into prepared pan, cover with shredded coconut and a little coconut sugar.
  7. Bake 9×5″ loaf for 1 hour

Enjoy!

*Do not feel like using protein powder? Use 1 3/4 Cups of Gluten Free Flour

Pulled Pork Bulgogi

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I really hate leftovers but I also really like saving money and having food on hand after a busy day. I also like meal prepping. I made some pulled pork earlier in the week and had enough for another dinner but wanted to make something new and was feeling a bowl / Asian inspired meal. To turn a standard pulled pork into something else, I added another seasoning and made a sauce to go with it (this is a good trick if you’re cooking for yourself and maybe one other person). I have a lot of ladies who cook for themselves and often express the dilemma of cooking so much food for one person.

Pulled Pork Bulgogi

Chinese 5 Spice Pulled Pork

I’m refraining from measurements here, you can add the flavors to taste and it depends on how much pork you have left. We had ¾ of a pound left.

  • Pulled pork (leftovers)
  • Chinese 5 spice to taste
  • A dash Sesame Oil –only for flavor, use it sparingly.

Sweet and Sticky Sauce (adapted from Primal Palate) – Serves 4

  • ¾ Cup Coconut Aminos
  • 1/8 TSP Fish Sauce
  • 2 Cloves of Minced Garlic
  • 1/3 TSP Ground Ginger

Coconut Lime Cauli-Rice

  • Riced Cauliflower about 4 cups (I’m lazy and buy it already riced)
  • 1 tablespoon Coconut Oil
  • 1 Lime
  • Handful Shredded Coconut
  • Himalayan Salt to taste

Toppings

  • 1 or 2 Chopped Green Onions
  • Sesame Seeds for topping
  • Kimchee
  • Chili Garlic Sauce for spice

Cooking time – 30 minutes

Start the sauce first, in a sauté pan, on medium – medium high heat, add ¾ cup of coconut aminos, the fish sauce, ginger, and garlic, let bubble, reduce the heat and stir so it doesn’t stick to the pan and let it reduce about 10-15 minutes. I was hungry and mine ended up reducing to ½ cup. I’m sure I could have left it on the burner longer. When done, pour the sauce into a container so you can pour or spoon it easily on your pork.

Using the left over pulled pork, I added a little bit of sesame oil and about ½ a teaspoon – 1 teaspoon of Chinese 5 Spice to some left over pulled pork. The pork roast I bought was about 2 lbs and I had about ¾ lbs left. Add the pork to the sauté pan used to cook the sauce and let it cook. The temperature should be medium-medium high. While it’s heating up, cook the cauliflower rice. Heat the pan to medium, add a tablespoon of coconut oil to the sauce pan, add some unsweetened shredded coconut – watch it so it doesn’t burn, add the riced cauliflower, salt and stir, then add the juice of one lime. Cook the rice through.

Remove everything from the heat and plate, topping with the sauce followed by chopped green onions, red chili garlic sauce, sesame seeds and kimchee.

Enjoy!!

WTF Are These? Peanut Butter Chocolate Brownie Cookies. aka a Dream Come True.

After two margaritas and some tacos I decided it was time to bake cookies.

I’m not down with grains and refined sugar, but I am down with chocolate and peanut butter (best combo ever). I’m also down with brownies and cookies. You see where this is going. I wanted both. So I made cr-ow-nies.

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I trolled the interwebs and found two recipes that fit my vision: didn’t take forever and didn’t call for a ton of ingredients. I was able to add my spin on them and out came these sexi nuggets of pure chocolaty chunky peanut buttery goodness. When I asked my husband to try them, he chewed, went silent and said…whoa WTF. That was a good sign. I’ve also had 3 in less than 12 hours.

If you have nut allergies – look away. These are not for you. I’m sorry. The cookies are a combo of raw cashews, cocoa powder and peanut butter. If you’re full on paleo, omit the peanut butter – tahini could work (although I haven’t tried it). The best part: they take max 30 minutes, start to finish.

I used my Vitamix for these. So you get little chunks of cashews in every bite. When you’re blending, you might need to stop, push the mixture down towards the blades and blend again. Just check the mix to make sure you are good with the consistency. It’s chunky, but raw cashews are pretty soft so they break down. I’m thinking a small food processor can do the job for the wet stuff + cashews. I worked really hard for a C in chemistry, I’m not super precise in measuring things — so you’ll always see a little wiggle room / go with your gut directions.

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These make about 20, 2″cookies, I used a teaspoon. I’m sure if you are super precise you can get 24 out of the batch.

On to the baking!!!!

1 cup raw cashews

1 egg

1/3 cup cocoa powder (unsweetened)

1/3 cup maple syrup

2 tablespoons coconut oil (melted – get your MCT’s)

2 tablespoons peanut butter (try to avoid peanut butter with palm oil – environmental reasons)

1 tsp baking soda

1 tsp vanilla

handful of chocolate chips ( I use Enjoy Life)

To cook:

Pre-heat your oven to 350 F, line a baking sheet with a spilat (one of my favorite kitchen things) or parchment paper and a few sprays of olive oil or coconut oil so the cookies won’t stick, add the cashews, egg, maple syrup, melted coconut oil, and vanilla to a blender or food processor – the mix won’t be velvety smooth, blend until kind of smooth, add the cocoa powder, baking soda, blend a little more, add the peanut butter and blend a few seconds longer.  Spoon the cookies onto the baking sheet and top with the chocolate chips (I also stirred some into the mix, but found topping the cookies with the chocolate chips looked better). Bake for 10 minutes. Enjoy!

 

Banana Matcha Waffles

I’m shamelessly obsessed with waffles. It all started one day in college when I had breakfast in Ocean Beach at a little cafe where they sold bumper stickers saying: “The weather is here, wish you were beautiful.” Yes I know. So bad it’s good. Well, waffles might be delicious, crispy, sweet, and buttery — they are certainly not very good for you. I can’t be eating the OG waffles on the reg, I’d like to but let’s be serious here, that’s a ticket to Type 2 Diabetes and a host of other health issues. What’s a girl to do? Well I decided to seek out recipes that do not skimp on flavor but leave out the refined sugar and processed carbs.

So — the latest and greatest are my Banana Matcha Waffles. Using Wedo Banana flour, which is made from green bananas. Not every one has a waffle maker and these make a great pancake too. Clearly I need one in mine and if you’re going to buy one, don’t buy a cheap one, they suck and waffles come out steamed. Been there done that. Gross.

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I’m not really sure if Whole30 would consider this compliant or SWYPO; I don’t think this is SWYPO. When I eat them I’m not like, that was just okay, meh – I eat them and think, I’m never going back to the flour version. This recipe is an adaption of the recipe on the Wedo Banana Flour container, I’ve omitted the sweetner and added the matcha.

This is what you need, serves 4:

1/2 cup Wedo Banana flour

2 tablespoons of Matcha powder

1.5 teaspoons of baking powder

1/2 teaspoon of salt

1/2 cup Nut Milk (Almond or cashew – I’m sure you can use dairy milk)

3 eggs (we prefer pasture eggs, more spend but those yolks!)

1 tablespoon of vanilla

1/2 teaspoon of apple cider vinegar or lemon (I’ve done both)

2 bananas – sliced.

Ghee, coconut oil, or non-stick spray (I use olive oil) for your frying pan and waffle maker

Time to cook:

Pre-heat you waffle iron or frying pan.

Option 1 – put everything excluding the sliced bananas into a blender and blend until smooth.

Option 2 – put everything excluding the sliced bananas into a bowl and stir until smooth.

Once the mixture is smooth and silky (this is a little thinner than you’re used to) stir the sliced bananas into the mixture, I like to mash them a little bit.

Cook, the pancakes, 60 minutes each side and waffles until ready as indicated on your waffle iron.

Serve with sliced almonds, shredded coconut, cinnamon and ghee or go traditional with maple syrup.

Obviously it’s not a deal breaker if you don’t have matcha, you can omit it.

Enjoy!!!!

 

 

Sensational Spirulina Smoothie (vegan)

FullSizeRenderSo everyone is all about “super foods” these days – there is a new discovery each week, which is exciting because we can try some new things and get a little creative.

A year or so ago I discovered spirulina and haven’t looked back. Browsing the intrawebs one day, I read about this magical green stuff and wanted to explore. I was advised to drink this mysterious dark green powder with orange juice, otherwise it would taste like a pond. So into the Vitamix went a tablespoon of spirulina powder and the orange juice. As the juice met the spirulina powder everything turned this vibrant green color. I stopped the blender, nervously poured the mixture into a glass, took a sip and wow! – it was delicious and invigorating.

Fast forward to rushing around the house one morning a couple of months ago and needing something to sustain me until midday –into the Vitamix went a scoop of protein powder, splash of almond milk, some OJ, scoop of spirulina and a spoonful of coconut oil for healthy fats, and some ice cubes. Boom! Easy. Fast. It tasted great. Not to mention it’s full of nutrients.

1 Tbsp of Spirulina Powder

1 Scoop Protein Powder (plant based)

1 Cup Fresh Orange Juice

1 Cup Almond Milk

1 Tsp Coconut Oil (optional)

1 Cup Ice Cubes (optional)

Spirulina is one of the most nutrient dense foods out there, this super food has a lengthy list of health benefits that you can read up on anywhere on the internet. I personally like Spirulina Manna by HealthForce.

Have You Hopped on the Turmeric Train?

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If not, I suggest hopping on it and making a cup of Golden Milk, you will love it. It’s tasty, comforting and filled with all sorts of amazing benefits. This drink tastes similar to chai tea and can be enjoyed in the morning or before bed to help with sleep.

Serves Two:

  • 2 Cups of Unsweetened Plain Almond Milk or Cows Milk
  • 1 Tsp of Turmeric Powder
  • 2 Tbsp of Honey (local if possible)

Optional, add one, all or none.

  • 6-10 Peppercorns
  • 6 -10 Cardamom Pods
  • 2 Tsp Coconut Oil
  • Dash of Cinnamon
  1. Add milk, turmeric and/or optional peppercorns and/or cardamom pods to a small saucepan and allow it to simmer until all the ingredients are combined.
  2. Either, pour into a tea pot and stir in honey & coconut oil or pour into separate cups and add 1 tablespoon of honey & 1 teaspoon of coconut oil to each cup.
  3. Enjoy warm!

The benefits of turmeric are endless – turmeric is a spice that has been used over 4,000 years in Ayurvedic medicine and traditional Chinese medicine. Most commonly known to help with inflammation, according to WebMd turmeric is used with digestion, arthritis, headaches, and cancer. It can also help with symptoms of depression. I’ve been told in India, people use it to treat small wounds and bites. In an article written by the Mercola Institute, curcumin is one of active ingredients in turmeric that has been studied the most; and is what contributes to the healing properties found in turmeric. It is said when you add peppercorn to the milk it enhances the properties of curcumin by 1000%!

I like to add cardamom pods into the milk – they have a great flavor and reminds me of chai tea, plus, you’re getting the natural benefits found in cardamom. Cardamom is a natural detoxifier and is used to aid in digestive problems, such as indigestion and heartburn. Cardamom also relives nausea. In a posting on Organic Facts, cardamom is the Queen of Spices as it’s one of the top three most expensive spices. Saffron and vanilla are numbers one and two.

I’m a purist and know there are a lot of sugar substitutes out there. I’ve been slowly cutting out refined sugar from my diet and always have honey on hand. I try to have local honey, as it helps combat seasonal allergies, but I’m human and sometimes don’t have a chance to buy local honey. Honey has all sorts of natural benefits – Medical Daily wrote a great article called, “Liquid Gold” detailing the benefits found in honey. As I mentioned before, honey alleviates allergies, it can also boost your energy, boost memory, ease coughing, helps with sleep (Golden Milk is great before bed), and it treats wounds.

I like to add a little coconut oil to the mix because it thickens it up and adds richness to the flavor. Not to mention Organic Facts explains that coconut oil is great for the immune system. Studies have shown it helps with heart disease, it aides in digestion, and helps regulate blood sugar.

Enjoy a cup and let me know what you added to it.