Italian Dressing Recipe (unreal!!)

This has to be one of my favorite new recipes for the year! I actually had this at Dhamma Pakasa where I learned the Vipassana meditation technique for 10 days silently. 

The fresh crunch of the salad with all of the wholesome goodness of the fixins, what a treat! 

Italian Dressing

This makes about 8 ounces and I mix it up into a 16 wide-mouth ball jar and use one of those metal balls that come with a protein shake mixer cup to mix it. OR traditional whisking works too but the ball in the  jar really helps when you want to pour some out in a snap. 

2 1/2 tsp & a pinch - Soy Sauce or Tamari or Braggs liquid aminos

1 1/2 tsp & pinch lemon juice

2 1/2 tsp & pinch Braggs apple cider vinegar

2 1/2 tsp &  pinch balsamic vinegar

1/4 cup + 2 1/2 tsp & pinch water

1/3 tsp & pinch salt 

1/3 tsp & pinch pepper

2 1/2 tsp & pinch honey

3/4 tsp dill, dried

1/8 tsp oregano

1/8 tsp basil 

1/8 tsp mustard powder

2 1/2 tsp &  pinch tahini

1/3 cup + 1 TBS + 1/8 tsp extra virgin, olive oil

Creamy delicious dressing!! 

Creamy delicious dressing!! 

Naked salad!

Naked salad!

Eat and enjoy!!! 

Take a photo of your meal and tag us or post on our Facebook wall. #honestlivingrecipes

 

Crab ragoons DF & Egg rolls! Yum!

I have a weakness for crab ragoons but they always upset my stomach. And egg rolls...who doesn't like egg rolls?! But my main concern is never knowing what is in these 2 tasty treats. Well now I can make my own!  

These foods are not meant to be a staple but rather a treat or a once in a while food. While the wrappers are not gluten free or entirely healthy it is surely nice to know what is in them is hand selected and of quality ingredients from either New Pionner Coop in Cedar Rapids, and some from a local farm (green onion from fall, which is now just growing on our window sill in the kitchen in a small mason jar with water). I always say, if you're going to have a treat or a food that is not so nice on the waistline at least make sure it is a clean quality ingredient without added chemicals, processing or additives. 

I didn't snap any photos of the process because I wasn't sure if I would tweak it or not.  

Crab ragoons, dairy free

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8 ounces Toffuti cream cheese

2 green onion, chopped up

1/2 tsp Worchestershire sauce  

1/2 tsp soy sauce

1/8 tsp fresh ground pepper

1 clove fresh minced/pressed garlic  

8 ounces crab, chopped up  

1-2 TBS almond milk

1 package egg roll wrappers, approx 15

safflower oil or sesame oil  

Mix it all up! I added the milk to soften up the mix. 

Get a small bowl of water & pastry brush (or your fingers) and place it next to cutting board. Lay out a wrapper and place about 2 TBS mix in the center. Wet one "V" area and fold the wrapper over, pressing out bubbles and seal tightly.

Heat about 1/2 inch oil in soup pot. I turned up the heat 3/4 the way. Do one or so at a time. My pot was small, I did one at a time.  

When the oil is hot it should only take seconds. Literally. I tried to do something else and come back and the first one was burnt! So only a few seconds.  

Done! Viola!! 

 

Sweet & Sour sauce  

1/4 cup rice vinegar

4 TBS brown sugar

1 TBS ketchup

1 tsp soy sauce  

2 tsp arrowroot (healthier version of cornstarch) mixed with 4 tsp water

Mix everything in a small sauce pot, except the water mix. Bring it all to a boil. Combine in the mix and stir to thicken.  **I'm playing with this recipe to add things to make it more authentic. 

 

Egg rolls

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2 cloves garlic, minced  

2 tsp fresh ginger, shredded on small side of cheese grater

2 cups mushrooms, sliced thinly  

2 medium carrots, shredded on large side of cheese grater 

3 medium green onions, diced 

1/2 head of cabbage, chopped, semi-fine, remove core

1/2 block of Japanese tofu, the shelf stable kind, chop into strips about pencil width

1/4 cup soy sauce

1/2 TBS arrowroot  

Sesame oil

(safflower oil from crab ragoons) 

1 package egg rolls wrappers

First prep vegetables & put in individual bowls.  

Heat large skillet with about 2 TBS oil. Add onion, garlic, & ginger for 1-2 minutes. Mushrooms until softened, approx 5 minutes. Add tofu & carrot, 1 minute. Add cabbage until it has reduced in size by half. 

Dissolve arrowroot in soy sauce, pour over skillet mix. The heat will thicken it up. Pour about 1 TBS more oil onto mix. Transfer to a bowl to cool.  

Place small bowl with water & pastry brush (or fingers) next to cutting board. Place wrapper onto board and brush water onto 3 sides, put about 1/3-1/4 cup mix onto the side that was not brushed. Begin rolling from this area, tucking the wrap in as you go. 

Have oil heating in soup pan as you roll. I cooked one at a time because I used a small pot, thus less oil. Egg rolls cooked up so fast, only about 15 seconds. I only cooked up 4 though. The rest I will freeze then wrap it up later. 

 

Enjoy!! Make sure to come back and view my healthy takes on recipes and fun foods! I'll also be highlighting foods for athletes soon! 

Subscribe below! 

 

Butternut Squash & Black Bean Enchiladas and the health benefits!

This is an incredibly tasty and easy recipe for a full flavor Mexican dish. By using a plant based protein we cut down on things like cholesterol, fat and excess weight, not to mention it's more sustainable and ethical. Here is the recipe and photos to guide you. Enjoy!

Make sure to read further in the blog about the benefits of these natural whole foods!

Butternut Squash and Black Bean Enchiladas

Servings: 8, size: 1 enchilada

Ingredients

1 cup red enchilada sauce, I made my own and have the recipe below

1 tsp olive oil

2-3 cups peeled butternut squash, cut into small chunks 1/2 inch diameter (to peel use a vegetable peeler and cut off ends then scoop out seeds with spoon)

1 small onion, diced

3 cloves garlic, minced

1 jalapeno, seeded and diced 

10 oz can of diced tomatoes with green chilies, I realized too late that we only had a can of stewed tomatoes so I used those! 

1 1/2 cups reduced sodium canned black beans, rinsed and drained (1 can approx)

1/2 cup fresh cilantro, diced

1 tsp cumin

1/2 tsp chili powder

1/4 cup water, this may be less or more

8 tortillas of your choice, we use whole grain or chia seed variety

*optional 2 TBS chopped scallions, for garnish

Directions: Preheat oven to 400 degrees, place 1/4 cup sauce onto bottom on large baking dish. 

Heat olive oil over medium-high heat in large skillet, add onions, garlic and jalapeno and cook 2-3 minutes until onions are translucent and garlic is fragrant. Add cubbed squash, tomatoes, beans, cilantro, cumin and chili powder and season with salt and pepper to taste. If there is already plenty of liquid then cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. If more liquid is needed to soften this all up then add more slowly. Remember, the lid being on will create moisture of it's own. It is easier to start out with less and add moisture then to have to turn up the heat to reduce the moisture thus over cooking. 

Lay out one tortilla at a time and fill it with a generous 1/3 cup of the mix in the skillet. Repeat with remaining tortillas and place them all into the baking dish, I used a 9x11 glass dish. Pour over remaining sauce and cover dish with foil and cook for about 10 minutes. 

Serve and enjoy! 

I also free-styled some salsa out of some cherry tomatoes, red onions, garlic, onion salt, garlic powder and cumin for topping. 

Enchilada sauce

3TBS olive oil

1 TBS flour, I used coconut

1/4 cup chili powder

2 cups vegetable stock

10 ounces tomato paste, however I used a small can which was 6 ounces (kind of thought it a waste to open up a second can when I wouldn't be using it all)

1 tsp dried oregano

1 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp onion salt

In medium sauce pan heat oil, add flour, smooth and stir with wooden spoon. Cook for 1 minute. Add chili powder and cook for seconds. Add stock, paste and spices. Stir to combine. Bring to a boil, reduce heat to low and cook approx. 15 minutes until it is thick and smooth. Adjust seasonings to your liking. 

*Freeze some and save it for later!

Benefits of Black Beans

Black beans were first domesticated thousands of years ago in Peru, and quickly became a staple of the South American diet. They first came to Europe when explorers came home with them in the 1500s.

They are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans make a complete protein when paired with brown rice, which is often why they are so commonly included in a vegetarian diet.

Digestive Tract Benefits

The high quantity of both protein and fiber in black beans help to move food through the stomach to the large intestine at a healthier pace. This keeps any one part of the digestive tract from having to work too hard and supports the ideal balance of chemicals and populations of microorganisms required for a healthy digestive system.

Blood Sugar Regulation

The steady movement of protein and fiber through the digestive system allows for a measured breakdown of food into its component parts. This even breakdown of food helps to curtail extremes regarding simple sugar uptake from the digestive tract. An excess of simple sugar uptake all at once can produce an unwanted blood sugar spike. A lack of simple sugar uptake may produce a rapid blood sugar drop. Either extreme can upset blood sugar balance. The quantity of fiber and protein in black beans helps avoid both extremes.

Cardiovascular Health

Black beans are abundant in soluble fiber, which is specifically the type of fiber that has been found very helpful in lowering blood cholesterol levels. Lowered risks of coronary heart disease and heart attack have both been associated with increased consumption of soluble fiber, particularly from legumes.

Black beans also contain a wide variety of both antioxidant and anti-inflammatory properties, which combat cardiovascular disease. Antioxidant and anti-inflammatory protection is particularly important for the cardiovascular system. When blood vessels are exposed to excessive oxidative stress or inflammation, risk for disease development is considerably higher. The prevention of oxidative stress and inflammation lowers risk of acquiring most cardiovascular diseases.

Black beans are also high in folate and magnesium, both nutrients highly associated with preservation of cardiovascular health, and the antioxidant minerals zinc and manganese.

Cancer Prevention

Considering that black beans contain at least 8 different flavonoids with enormous antioxidant potential, and their high content of phytochemicals, it's hardly surprising that studies have connected black bean consumption with reduced risk of certain cancers. Recent studies have suggested considerable effectiveness against colon adenoma, a non-cancerous tumor that can progress into colon cancer.

Nervous System Health

Folate, or vitamin B6, is particularly abundant in black beans. The nervous system relies on folate to produce the amino acids it needs to function. For pregnant women a deficiency in folate can cause the improper development of the fetus's brain and spinal cord. The high iron content of black beans is also particularly beneficial to pregnant women.

Rich in Molybdenum

Black beans are an extremely rich source of the trace mineral molybdenum. Molybdenum serves the useful purpose of breaking down and detoxifying sulfites found in foods like salads and wines. Many people are sensitive to sulfites, and may they cause rapid heartbeat, headache or disorientation when consumed. Studies also suggest that molybdenum deficiencies can result in impotence in older men.

*from healthdiaries.com

Benefits of Butternut Squash

Lowering and preventing high blood pressure

Getting enough potassium in your diet is just as important as lowering your sodium intake when it comes to maintaining a healthy blood pressure.2 According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4,700 mg recommendation.3

Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.3

Preventing asthma

The risks for developing asthma are lower in people who consume a high amount of beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments. Look for other orange plant foods like papaya, apricots, broccoli, cantaloupe, pumpkin and carrots to increase your beta-carotene intake.6

Lowering cancer risk

Beta-carotene has also been shown to have an inverse association with the development of colon cancer in the Japanese population.4

Among younger men, diets rich in beta-carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition.5

Managing diabetes

Type 1 diabetics who consume high-fiber diets have lower overall blood sugar levels, while type 2 diabetics have improved blood sugar, lipids and insulin levels. One cup of butternut squash provides about 6.6 grams of fiber out of the recommended 21-25 g/day for women and 30-38 g/day for men.

Healthy looking skin and hair

Butternut squash is also great for your skin because it of its extremely high vitamin A content, which is needed for sebum production that keeps hair moisturized. Vitamin A plays an important role in the growth of all bodily tissues, including skin and hair.

As an added bonus, one serving of butternut squash provides over 50% of the required vitamin C intake for the day, which is needed for the building and maintenance of collagen that provides structure to skin and hair.

Promoting regularity

Maintaining a high fiber diet helps to prevent constipation and promote a healthy digestive tract.

Recent studies have shown that dietary fiber may even decrease inflammation and improve immune function, consequently decreasing the risk of inflammation-related conditions such as cardiovascular disease, diabetes, cancer, and obesity. Increased fiber intakes have also been shown to lower blood pressure and cholesterol levels and enhance weight loss for obese individuals.

Boosting immune function

Plant foods like butternut squash that are high in both vitamin C and beta-carotene offer an immunity boost from their powerful combination of nutrients. Some studies have shown that high-fiber foods may also offer improved immune function.

*from medicalnewstoday.com

Thank you for reading today! Share this and make your own at home! Tag us at #honteslivingathome

Enjoy!

 

I am Pho real! Quick recipe guide for a home favorite.

Pho! 

10 cups rich vegetable stock
5 limes
2 tablespoons Vietnamese fish sauce, comes in a jar or bottle
2 star anise seeds (optional)
1 package vermicelli, this is a rice noodle I get at the Asian grocery in Cedar Rapids called Saigon Market on 2nd Ave near the new fire station, they are very helpful for any questions you might have
1 1/2 cup bean sprouts, make sure you look for the freshest container, dates should be posted
6 green onions
1/2 bunch cilantro, try growing some in the kitchen!
1 pound local farm raised chicken breast
1 cup basil leaves, grow these at home too
2 jalapenos
OR
4 serrano chilies
Additional fish sauce
Sriracha or other Asian chili sauce

Bring stock to a boil in a large stock pot with the juice of 3 of the limes, fish sauce, and star anise if using. Let stock boil for 15 minutes. 

In a separate pot, bring water to a boil and cook noodles according to package directions. Drain noodles. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice chicken into as thin a slice as possible with a very sharp knife. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chilies and arrange on serving platter. 

 

 

Place platter on table with fish sauce and chili sauce. Serve noodles into bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with chicken. Remove star anise from stock. Ladle hot stock over each bowl of noodles and chicken. This should cook the chicken due to the temperature and the thin slices. If you prefer cooking before this step you can put it into it's own pot of bowling water then add to this bowl with noodles. Serve immediately. 

 

Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce. 

Slow Cooker Quinoa and Squash

Slow Cooker Quinoa and Squash

As this layered slow ­cooker squash casserole recipe cooks, the liquid from the tangy tomatillo salsa and summer squash is absorbed by the quinoa, adding tons of flavor to the final dish.

Yield: 10 servings Active Time: 30 Total Time: 240

Ingredients

12 ounces tomatillos, husked, rinsed and chopped

1 pint cherry tomatoes, chopped (I subbed in my very own steamed tomatoes, 1 32 ounce jar)

1 poblano or bell pepper, chopped

1/2 cup finely chopped white onion

1 cup vegetable stock

1 tablespoon lime juice

1 teaspoon salt

1 cup quinoa

1 cup kidney beans

2 pounds small yellow summer squash, cut into 1/4­inch slices

2 tablespoons chopped fresh oregano

Preparation

  1. Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.

  2. Coat a 5­ to 6­quart slow cooker with cooking spray. Layer quinoa, 1/3 cup cheese and

    all of the squash in the slow cooker. Top with another 1/3 cup cheese. Spread the tomatillo mixture on top, but don’t stir the ingredients together. (Refrigerate the remaining cheese to use for the topping.)

  3. Cover and cook on Low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.

Make this and let us see!! #honestlivingcooking

Apple-Banana Protein Pancakes

I love a hearty breakfast. The benefits of getting water and food in the beginning of the day are huge. In this meal we combine fruit, protein, eggs, and much more for a satisfying and delicious breakfast. The flaxseeds provide antioxidants that repair damage from free radicals.

Freeze some for a quick meal!

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1/4 cup instant oats

1/2 cup protein powder, try the brand I use at this link, click here

2 TBS ground flaxseed

1 tsp baking powder

1/2 tsp salt, I use pink Himalayan 

1 very ripe banana

2 whole eggs, I get mine from a friend in Cedar Rapids, the money goes to children in Africa

1 cup thawed frozen apples, I order mine from Iowa Valley Food Coop

2-4 TBS almond milk, I use half coconut half almond

*nutmeg and cinnamon for sprinkling, agave for drizzle

In a medium bowl, combine oats, protein powder, ground flaxseeds (ground in coffee grinder), baking powder and salt. Whisk to mix. 

Peel banana and place into a separate bowl. Mash with a fork, then stir in eggs. Add wet mix to dry, and stir until well mixed. Let stand for 5 minutes. 

Gently fold in apples. Add milk, 1 TBS at a time, to reach pourable consistency. 

Heat a griddle or large skillet, and add cooking oil. We used coconut. Check frequently as the powder will make it seem to burn. Ours came out dark but the flavor was amazing and the burn was superficial. 

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Top with more fruit or spices if desired. Makes about 4 pancakes. 

Roast Garlic Tutorial

How to Roast Garlic 

Do you like garlic more than you love it? Roasting it might be a better option for you to help ease the strong flavor of raw garlic. 

Here are some easy how to steps on roasting garlic. Save it for making sauces and putting into recipes like spaghetti sauce, spread for sandwiches, or sweet potato mash. 

Step 1: Preheat the oven to 400F. Peel off the loose skin.

Step 2: Cut off the head so the garlic is exposed at the top.

Step 3: Place a piece of tin foil underneath the garlic and drizzle about 1 tsp of olive oil on top, making sure to cover each exposed clove.

Step 4: Wrap each garlic clove in tin foil and place in a small oven-safe dish or muffin tin.

Step 5: Roast in the oven for 35-55 minutes at 400F until the cloves are golden in color.

Step 6: Allow to cool for 10-15 minutes before gently squeezing the garlic out of each skin. You can also use a paring knife to cut away the skin.

Benefits of Garlic

1. Garlic has been found to assist babies to gain weight while they are in the womb. Next time you have a baby prepare to have garlic breath. Except if you have a history of large babies in which case maybe you want to skip the extra doses? 

2. Garlic strengthens the immune system as well as helps to fight chest infections, coughs and congestion. In the winter months garlic is a great food to boost your immune system and ward off colds and flu. An old folk remedy is to eat a clove of garlic that has been dipped in honey at the first sign of a cold. Why not try it and see if it works for you? 

3. Garlic contains high levels of iodine which makes it a very effective treatment for hyperthyroid conditions. Treatment with garlic has been shown to greatly improve this condition. 

4. Scurvy is treated by vitamin C and garlic contains good levels of vitamin C too. 

5. Popular folklore says that garlic is good for more than scaring hungry vampires away! Impotency has long been thought to benefit from doses of garlic, and treatment continues in many communities to this day. Why not try treating yourself with garlic for several months before you head off to the doctor for that Viagra prescription? 

6. Cardiovascular disease can be reduced by ingesting garlic. LDL cholesterol is no friend of garlic and the aortic plaque deposits that gather on the walls of your body’s veins can be reduced with the use of garlic too. Studies have shown the amazing benefits of taking garlic in relation to heart disease. 

7. Fungal and bacterial vaginal infections are toast when treated with garlic! When crushed or bruised, garlic releases Allicin which is a sulphuric compound that is a natural antibiotic. WWI soldiers even apparently used crushed garlic on infected wounds suffered in battle. If you decide to take garlic in tablet form be sure to use powdered capsules. The processes used to create garlic tablets destroy the Allicin that is present. 

8. Garlic is a great source of vitamin B6 which is needed for a healthy immune system and the efficient growth of new cells. Vitamin B6 can also assist with mood swings and improve your cheery disposition! 

9. Garlic can aid in the prevention of multiple types of cancer. Bladder cancer, prostate cancer, breast cancer, colon cancer and stomach cancer have all been shown to have their tumors reduced when treated with garlic. Vitamin B6 is said to have cancer fighting abilities. 

10. Garlic regulates blood sugar as it enhances the level of insulin in the blood. This may assist in the control of diabetes. Seek medical advice if you believe the use of garlic could help your condition. 

*from natural blaze website

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Fresh Tomato Spaghetti Sauce

This is such a popular recipe right now due to the excess tomatoes everyone has pouring from their gardens! Let me know how it goes and snap some photos! #honestcooking #freshtomatoes #spaghettisauce Post them up on Instagram, Twitter and Facebook, don't forget to tag me!

Fresh Tomato Spaghetti Sauce

Total Time: 2 hrs 10 minutes

Prep Time: 5 minutes

Cook Time: 2 hours 5 minutes


  • 4 lbs fresh tomatoes, chopped & peeled

  • 2 medium onions, chopped

  • 4 cloves garlic, chopped

  • 1/4 cup fresh basil, chopped (dried 1 TBS)

  • 1 TBS garlic powder

  • 1 TBS onion powder

  • 1 TBS dried parsley

  • 1 TBS dried oregano

  • 1/4 cup olive oil

  • 1 teaspoon salt

Directions:

  1. To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.

  2. Add onion, basil, garlic and salt.

  3. Saute until onion is tender, approximately 5 minutes.

  4. Add tomato, parsley, powders and oregano; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.

  5. Enjoy!!

Health benefits of Tomato

  • Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins. On account of their all-round qualities, dieticians and nutritionists often recommend them in cholesterol controlling and weight reduction diet-programs.

  • The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors. Total -ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367 µmol TE/100 g.

  • Lycopene, a flavonoid antioxidant, is an unique phytochemical present in the tomatoes. Red varieties are especially concentrated in this antioxidant. Together with carotenoids, lycopene may help protect cells and other structures in the human body from harmful oxygen-free radicals. Studies have shown that lycopene protects the skin from ultra-violet (UV) rays and thus offers some defence against skin cancer.

  • Zea-xanthin is another flavonoid compound present abundantly in this vegetable. Zea-xanthin helps protect eyes from "age-related macular related macular disease" (ARMD) in the elderly persons by filtering harmful ultra-violet rays.
  • The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in vision, maintain healthy mucus membranes and skin, and bone health. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from lung and oral cavity cancers.

  • Additionally, they are also good source of antioxidant vitamin-C (provide 21% of recommended daily levels per 100 g); consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.

  • Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.

  • Further, they carry average levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements.

Turn that old banana...into banana almond bread! Gluten free!!

Banana Bread GF

2 medium bananas, mashed

2 tablespoons coconut oil, melted

1 tablespoon honey

1 tablespoon vanilla extract

3 eggs

1 cup (4 oz.) almond flour

1/2 cup (2 oz.) coconut flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup chopped almonds

1 teaspoon turbinado sugar (not paleo, totally optional!)

INSTRUCTIONS


Preheat oven to 350 degrees F. Grease a 5x7-inch loaf pan.

Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.

Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.

Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.

Keep tightly wrapped for up to 3 days.