Banana Bread v2.0

Here is yet another delicious banana bread recipe (the recipe that inspired mine is found here). The first one banana bread recipe I posted a few years back is made with coconut flour. This one is equally as good and healthy, and gluten free of course. My kids go bananas for it (no pun intended!) and would eat all four mini loaves in one sitting if I let them (which I don't, to their utter dismay).

This recipe will make two standard 8x4 inch loaves or 4 mini loaves, which is how I make it. You can sub shredded zucchini for the bananas if you wish (I've made it both ways).

Banana Bread v2.0

Wet ingredients:

3 ripe bananas (or 1 1/2 cups shredded zucchini)
4 eggs
1/3 cup melted coconut oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
20-30 drops liquid stevia

Dry ingredients:
1 cup sprouted brown rice flour
1 cup almond flour
1/2 cup sucanat or coconut palm sugar
1/4 cup shredded coconut
1 teaspoon baking soda
1 teaspoon cinnamon
pinch salt

1/4 cup dark chocolate chips (optional)

Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans or 4 mini loaf pans with coconut oil.

In a large bowl, mash bananas with a fork until almost smooth. Add eggs and whisk. Add remaining wet ingredients and stir to combine.

In a separate bowl, mix all dry ingredients. Once mixed, add to wet ingredients and stir to combine. Add chocolate chips is using and stir once more to incorporate.

Pour batter into prepared loaf pans and bake for 45 minutes or until a toothpick inserted comes out clean. Let rest in the pans for about 15 minutes before removing and slicing.

Cinnamon Kettle Corn

We love kettle corn at my house. My kids go bananas for this stuff whenever I make it. It's so easy and I love that it has some added protein from the nut/seed butter, making this a great, balanced snack.

A great time saving tip for this recipe is to use day old popped popcorn. I will pop a big stockpot full of popcorn in coconut oil and my family enjoys it plain the first night, then I'll use the leftover popcorn to make this yummy cinnamon kettle corn the next day.

I should warn you though; this recipe has the potential to become an addiction, so it probably won't last very long! (At least it doesn't in my house!)

Cinnamon Kettle Corn

10-12 cups popped popcorn
1/4 cup coconut oil
1/4 cup nut or seed butter (peanut, almond, and sunflower seed butter all work well)
3 tablespoons honey
1 tablespoon cinnamon
15 drops liquid stevia
pinch salt

Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.

Place popped popcorn in a large bowl.

In a small saucepan, heat oil, nut butter, and honey over low heat and stir until combined. Remove from heat and add cinnamon, stevia, and salt. Stir again.

Pour mixture over popcorn and stir with a large spoon until evenly distributed on popped corn.

Spread popcorn evenly on two prepared cookie sheets.

Bake for 10 minutes. Remove from oven and cool for 10 minutes.

Store covered or in a plastic bag for up to two days.

Cranberry Orange Smoothie

Ahh... the flavors of winter. Tart, warming, citrus... I created this smoothie recipe to embody all of these  wonderful flavor sensations. I've been making smoothies like crazy these days. I love them so much because they make a great gluten-and-grain-free snack, satisfy the sweet tooth, and nourish the body with whole foods all at the same time. If you're wondering what to do with those lingering cranberries from the holidays, this recipe is for you.

Cranberry and Orange Smoothie

2 cups fresh cranberries
1 orange, peeled and quartered
1/2 cup pumpkin or squash puree, or applesauce
1/2 cup plain kefir
2 tablespoons chia seeds
2 tablespoons liquified coconut oil
2 tablespoons hot water
1/2 teaspoon powdered stevia
20 drops liquid stevia

Place all ingredients in the order listed in a Vitamix or other high powered blender. Process on high for about 30 seconds until completely pureed. Enjoy!

Pumpkin Pie Dessert Smoothie

I call this recipe a dessert smoothie because that's exactly what it tastes like to me... dessert. Though not overly sweet, it has that hit-just-the-right-spot quality that makes it seem more luscious than just your average snack.

I make it thinner like a smoothie rather than thicker like a pudding because I prefer it to be drinkable. However, it you would rather eat it with a spoon, simply omit the water in this recipe and serve it in mugs with dollops of freshly whipped cream and sprinkles of cinnamon on top. (Maybe, just maybe, this will become your new favorite Thanksgiving dessert! Say goodbye to sugar-laden, calorie-laden, grain-laden pies for this light, refreshing take on the good ole' pumpkin pie!)

Pumpkin Pie Dessert Smoothie

1 1/2 cups whole milk yogurt
1 cup pureed pumpkin or other winter squash
1 cup water
2 tablespoons almond butter
2 teaspoons honey
1 teaspoon vanilla
1 teaspoon cinnamon
pinch of nutmeg, cloves, and ginger

Place all ingredients in a Vitamix and blend until creamy consistency.

Pour into glasses and drink as is for a refreshing smoothie. Or for a thicker dessert option, omit the water from the recipe and pour into small mugs, then top with whipped cream and cinnamon.

Chocolate Chip (or Raisin) Cookies- Grain Free/GAPS Option

We've been in GAPS mode for a few weeks now, after having completed the GAPS intro diet for 7 days. I'm loving this diet! It's completely free of grains and sugar, with the exception of honey, and the food on the diet is just so nourishing. My skin is loving it too. I don't think my face has ever been so soft as it was after the intro diet.

We began it as a way to jumpstart the renewing of our bodies through nutrition, to clean out our guts, and to hopefully just feel better overall. I can say that both my husband and I do feel better, lighter. For a few years now, I've been in and out of a grain-free phase and I seem to keep coming back to it time and time again. Using my body as my guide, it tells me that I do better on a meat-and-veggies-diet more than anything else, so for now, that is what I am going with.

The GAPS community is growing too. Any google search will prove that. I think more and more people are realizing the connection of nutrition and health and it is exciting to read about the amazing results people are having when they truly commit to healing their bodies through nutrition!

While the bulk of the GAPS program is bone broth-based meals, including meat and veggies, there are GAPS "legal" ways of getting to enjoy the occasional treat, such as these cookies. They are so good, it's hard to believe they are so good for you. My husband actual words were "so phenomenal" (a high praise for a no-holds-barred critic of my cooking!). So whether you are following a GAPS, grain free, paleo, primal, etc. diet or lifestyle or just want a tasty, healthy, high protein treat, these cookies are for you!

Chocolate Chip (or Raisin) Cookies- Grain Free/GAPS Option

Dry Ingredients:
1 1/2 cups blanched almond flour
2 tablespoons coconut flour
2 tablespoons shredded coconut
1 teaspoon cinnamon
1/2 teaspoon baking soda
pinch salt

Wet Ingredients:
1/3 cup coconut oil
1/4 cup honey
1 teaspoon vanilla
10 drops liquid stevia

1/4 cup mini chocolate chips or raisins for GAPS option

Preheat oven to 350 degrees. Line one extra large or two small cookie sheets with parchment paper.

In a large bowl, mix together all dry ingredients. In a separate, smaller bowl, melt coconut oil and add honey. Stir. Add vanilla and stevia and stir again. Add wet ingredients to dry and stir until just combined. Add in chocolate chips (or raisins for GAPS option) and stir until fully incorporated.

Using you hands, shape dough into small rounds about an inch in diameter, place on prepared cookie sheets and flatten slightly with your palm. Repeat with remaining dough. You should have approximately 14 cookies.

Bake in preheated oven for 10-12 minutes. Cool on a wire rack for about 10 minutes before eating.

Chocolate Cupcakes (with Beets)

I have young ones, and don't all young ones love cupcakes? Well, mine do at least. They've been asking me to make cupcakes for a while now, and happily, I obliged them with this healthful version of the iconic kids dessert.

This recipe brings me back to the Deceptively Delicious days, when I was putting pureed veggies into nearly everything I cooked. I'm out of that phase now, mostly because I currently don't have any babies eating pureed foods. My focus now is on getting my children to eat veggies- whole- and this proud mama must say that they are really good veggie eaters. (Of course some days they still refuse, but I keep trying!)

But with these cupcakes, there's no need to coerce anyone to eat their veggies, as you can't even tell they're in here. The beet puree lends these cakes to their nice moist consistency (and added nutritional value). As noted, you can also use a squash or pumpkin puree in its place, or a combination of any of the three, without notice to the overall taste.

Cupcakes they may be, but indulge my friends, completely guilt-free, as these babies are so good for you!

Chocolate Cupcakes (with Beets)

Wet ingredients:
1 1/4 cups beet, squash, or pumpkin puree (or a combination of these)
1 cup dates, pitted
1/2 cup coconut oil, melted
4 eggs
1 tablespoon apple cider vinegar
1 teaspoon vanilla


Dry ingredients:
1/2 cup coconut flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon stevia powder
pinch salt

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper or silicone liners.

Add all wet ingredients in the order listed in a Vitamix or other high powered blender. Blend until completely smooth.

In a bowl, combine all dry ingredients. Add blended wet ingredients and stir to combine.

Pour mixture prepared muffin tin. Bake for 30 minutes, until a toothpick inserted into a cupcake comes out clean. Let set for 15-30 minutes before eating.

Zucchini Banana Bread (grain and sugar free)

I am on zucchini overload right now, as it is just flowing in from my CSA like the land of milk and honey. I love the stuff; I've been sautéing it in grass-fed butter, roasting it, grilling it, and of course, using it in zucchini bread. I've made this bread several times now, each time changing up a thing or two to get to the "perfect" consistency. And this is it!

The key to this bread is in wringing out the excess water from the shredded zucchini before adding it to the batter. Otherwise the bread becomes too soggy (although still very good) and harder to cut without it falling apart.

I'm getting back on my high protein/fiber kick, and that is where this recipe really shines. Made exclusively from blanched almond flour, it is a sure fire way of getting the muscle-building protein and digestion-pleasing fiber in, while ditching the grains altogether. And the truly amazing thing about baking with blanched almond flour is that there is no need to add xanthan gum to bind things together. For some reason, it just works without it (something very rare in gluten free baking). Some people have sensitivities to xanthan gum; I personally don't, but if you do, it's just another reason that you will love this recipe.

Zucchini Banana Bread (grain and sugar free)

Dry ingredients:

3 cups blanched almond flour
1/2 cup xylitol
2 heaping teaspoons cinnamon
2 teaspoons baking soda
1/4 teaspoon powdered stevia
pinch salt

Wet ingredients:

4 eggs
1/4 cup milk
2 teaspoons vanilla
1 ripe banana, mashed
2 heaping cups shredded zucchini

Preheat oven to 350 degrees. Lightly spray 4 mini loaf pans with coconut oil cooking spray (I use Pampered Chefs stoneware mini loaf pan).

Mix all dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then add milk, vanilla, and banana and stir. Add wet ingredients to dry and stir to combine.

With a paper towel, wring out the excess water from the shredded zucchini, then add to the batter and lightly stir a few more times to fully incorporate the zucchini.

Pour the batter into prepared loaf pans, lightly spreading the tops of the loafs with the back of a spoon to even out.

Bake for about 50 minutes, or until a toothpick inserted in the middle of the loafs come out clean. Cool in pans for at least 10 minutes before transferring to a wire rack.

The bread can be left out on the counter for the better part of a day, but thereafter wrap the loaves in a paper towel, seal in a ziplock bag, and store in the fridge.

Chocolate (Raw Milk) Milkshake

It's been hot, hot, hot here. So we've needed lots of foods that cool our bodies. My Vitamix has been getting a ton of use these days, as I've been whipping up milkshakes in the afternoon for our snacks. This is one of my favorites. It's creamy, smooth, filling, and super refreshing on a hot day. And, as with all of my snacks, contains a hefty dose of protein to keep those little bodies (and Mama's too) satisfied until dinnertime.


Chocolate (Raw Milk) Milkshake

2 cups ice
4 cups raw milk
1/4 cup almond or peanut butter
3 tablespoons cocoa powder
3 tablespoons xylitol (or sweetener of choice)
2 tablespoons chia seeds
1/2 banana

Place all ingredients in the order listed in a Vitamix or other high powered blender. Turn on high for 10-15 seconds, until completely blended. Serve immediately or store in the fridge and add more ice as desired.

Black Bean Pineapple Salsa

I'm super excited to be back blogging again. I have been out of blogging commission lately. We've had some ups and downs with our most recent home remodeling projects, and a few vacations in the mix over the last few months, all of this contributing to a schedule that has been anything but predictable. I guess with all of that going on, I sort of lost the momentum to record my recipe happenings.

Oh, but I have been busy in the kitchen! I've had a lot of inspiration as of late, with the bounty of fresh produce at my fingertips due to this amazing summer weather. My new CSA is showing a very promising harvest this year. My anticipation takes flight on Thursday afternoons when I get to pick up the week's share. The last few weeks we've had a wonderful supply of green onions, and I've been using them in darn near everything, from salads to burgers to kabobs to salsas (see below).

I had been ruminating about this black bean pineapple salsa idea for over a week, thoughtfully organizing its contents in my mind. I finally decided to put it all together the other night, and the results were even better than I expected. I mean, this is good stuff. Perfect for those summertime BBQs.


Black Bean Pineapple Salsa

Salsa:
1 15 oz. can or 2 cups cooked black beans, rinsed
1 cup pineapple
1/2 of a red pepper
1 whole green onion (both white and green parts)
1/2 cup cilantro

Dressing:
1 teaspoon dijon mustard
1 tablespoon lime juice
1 tablespoon raw honey or agave
salt, pepper (a couple of good cranks on the grinder)
1/4 cup extra virgin olive oil

Place black beans in a medium bowl. Chop pineapple and red pepper into bite sized pieces and add to bean bowl. Chop white bulb of onion and thinly slice green tops of onion and also add to bean bowl. Mince cilantro and sprinkle on top.

In a separate, smaller bowl, combine mustard, lime juice, honey, and salt and pepper, and whisk to combine. Slowly add EVOO in a steady stream, whisking constantly until emulsified.

Pour dressing over black bean mixture and stir to combine.

Raw Milk Hot Cocoa (sugar free)

I've been making this hot cocoa all winter long; it's such a delicious and satisfying, sugar free treat to warm those bones when the temps dip low. And today was hopefully the last day I will be making hot cocoa for many, many months. We've been having such amazing spring weather lately that I didn't think I'd be making hot cocoa again until next winter. But for some reason, my son has been asking me to make him hot cocoa for three days now. I wasn't able to make it for him until today, when our raw milk supply was replenished. I thought I'd better document this recipe now so I won't have to fidget with the ingredient ratios again next winter.

A few notes about this hot cocoa: 1) Since we're using raw milk here, be sure to heat it on the very lowest possible setting on your stovetop to preserve as many of those healthful properties in the milk as you can. It really doesn't take long to get this yummy treat warm enough to enjoy, maybe five minutes, so be patient (i.e. no microwaving!) and the payoff will be worth it. 2) I like to thin my hot cocoa out with some water to save a little money (since raw milk can be a bit pricey), but if you like yours really creamy and thick, omit the water and use 1 3/4 cup raw milk, or use some raw cream in place of the water.


Raw Milk Hot Cocoa (sugar free)

1 cup raw milk
3/4 cup water
1 tablespoon cocoa powder
12 drops liquid stevia

Put all ingredients in a small saucepan. Turn heat on low and whisk thoroughly to combine. Cook over low heat for about five minutes, until desired temperature is reached, whisking occasionally.

Ladle into mugs and enjoy.

Serves two.

Coconut Brownie Power Bites

The quest for yet more great snacks has led me to create a new power bite recipe (see my other power bite recipe here). You can't help but just love these. They're raw, refined sugar free, full of protein and fiber and omega-3's... and they will get you pumped up with energy too. These make a great pre- and post- workout treat.

Did I mention they're also super kid-friendly? My kids would eat and eat and eat these babies, all in one sitting, if I let them. Instead, I allow them the indulgence of one or two of these healthy treats for a bedtime snack, and feel no pangs of guilt whatsoever. It truly brings a smile to my face when I know my kids are eating healthy and loving it.


Coconut Brownie Power Bites

3 cups walnuts
3 cups Medjool dates
1/4 cup shredded coconut
2 tablespoons coconut oil, liquified
2 tablespoons cocoa powder
pinch cinnamon and salt

Grind walnuts to a coarse grind in a food processor. Add dates and pulse for 30 seconds to a minute, until a dough-like consistency is achieved. Add shredded coconut, coconut oil, cocoa powder, cinnamon and salt and pulse again until all ingredients are incorporated evenly.

With a small spoon, scoop out the dough and, with your hands, form into balls of desired size. Store in the refrigerator.

Did I mention my kids love these?!

Chile Spiced Seeds

It's time to post another high protein snack recipe. I'm finding myself in a snack rut these days. Now that I'm home with my kids full-time, I am on snack duty three times a day (at least). I let my kids choose their snack of choice (with some wise counsel, of course), and they are really good about incorporating some kind of vegetable or fruit and protein with each snack. I often find myself making a different snack for me as they prefer fruit to veggies (shocker, I know) and I try to limit my fruit intake much more so than is necessary for a child. And these days I am in major need of protein; my body just craves it.

So what do you do when you get sick and tired of celery with almond butter or grain free granola? Toast some spiced seeds!

Chile Spiced Seeds

1 tablespoon extra virgin olive oil
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 teaspoon chile powder
1/2 teaspoon cumin
pinch salt

Heat oil in a medium skillet over medium-low heat. Add seeds and spices; stir to coat. Cook for approximately 5 minutes, shaking the skillet frequently to move the seeds around and prevent burning. Pull skillet off the heat once the seeds start making a popping sound. Let cool and enjoy by the mouthful.