First let me start by saying, we do not eat breakfast cookies very often for breakfast. However, there are moments when we will be in a hurry and I’ll make a batch the road. I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast. I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo. For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case. My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.
The base to this recipe is a plantain. If the plantain is green, it is more like a potato when cooking it…hard and lacking taste. As it ripens and becomes brown, it takes on more of a sweet banana taste and texture. The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you. The darker the peel, the sweeter the plantain will be. Plantains are a favorite in our house from chocolate chip cookies to pancakes.
Two things I want to make note on this recipe. First, this recipe is egg free because of the gelatin. However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process. It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool. Second, you will noticed I have listen organic raisins. I pick and choose what I eat organic and there is a reason for everything. I pick organic raisins because they are sulfate free. That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.
Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans! Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step. This all happened with the annual Caveman Love Muffin Exchange. I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa. I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers! Although you did not receive my muffins at your doorstep, you too can have them in your house! And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)
Chunky Monkey Banana Muffins
Makes 12 muffins
3/4 cup coconut flour
2 bananas smashed
1/2 cup coconut oil (melted)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
3 tsp vanilla
1/3 cup honey
1/2 cup ENJOY chocolate chips
1/4 cup chopped pecans
Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
Add the dry ingredients in with the wet ingredients.
Use a whisk to eliminate any bumps from the dry ingredients.
Fold the chocolate chips and pecans into the batter.
Pour into cupcake holders or into a bread pan.
Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.
Well it seems winter is here is Michigan now. The snow is falling from the sky and the Weather Channel has issued an advisory, only to end it early. I’ve come to realize if snow is going to fall from the sky, we will get some sort of advisory. Seems a few snow flakes can’t fall without an advisory being issued. Not really sure what the purpose is for an advisory if they are going to be issuing them constantly, kinda like the little boy who cried wolf.
With cold weather brings a desire to eat comforting food. I loved oatmeal growing up as a kid. My dad use to make it on Saturday’s and fill it with green apples, raisins and sugar. This recipe is very versatile and can be used as a base to lots of great toppings! As I have grown up, I come to love adding dark cherries to mine. The options really are endless…
When I got the cookbook, Without Grain by Hayley Barisa Ryczek (who blogs over at Health Starts in the Kitchen) I was participating in the 21 day sugar detox. I browsed the cookbook, but knew I would have to wait to start cooking from it. Well, my mother always said, “Good things come to those who wait”. Needless to say, she hit the nail on the head…this cookbook is OFF DA CHAIN! Now, I’ve tried to make several bagel recipes, but they lack the texture I desire. I want the dough texture I miss and yet the taste of chewiness too! Hayley’s recipe for bagels on page 50 is the best I have ever found! I say this because I forget I’m not eating a grain free, gluten free, wheat free bagel. This bagel is legit and will have you jumping for joy because it will taste just as you recall bagels do! Oh..did I mention Hayley is AWESOME and letting me share her recipe with you? Now if this recipe doesn’t make you run and buy her cookbook for more awesome ones, I’m not sure what will!
A little secret I’m going to let you in. See the bottom left corner bagel? It my was first attempt at creating the shape. I did not use enough tapioca flour on my hands to create the shape. I was too nervous I would ruin the bagel with too much, do not be nervous like me! I found the flour stuck when needed to and the rest dusted off my hands onto the mat. Another trick, I used a slotted spoon and did one bagel at a time. I rested the slotted spoon under the bagel until it started to float and then lifted the spotted spoon up and out came the bagel, which slid right onto my baking mat. The baking was easy and I followed all her directions, step by step.
Let me talk for a second about Hayley’s cookbook, Without Grain. I have made three recipes from her cookbook, first was the bagels (they got me hooked). Then I followed with her classic meatloaf (it got two thumbs up from the husband). However, her Indian Butter Chicken also received two thumbs up from my husband! Needless to say, her cookbook is easy to follow and develops amazing recipes!
Five days out of the week, I create a great protein coffee drink. However, those two other days….I love to spend more time making an amazing breakfast! We love bacon, eggs and hash on those days. Cabbage hash is one of our favorites. I love adding different items to a cabbage hash ‘base’. Often we add fresh mint to create a great taste in your mouth as you chew it. The mint also leaves behind a great small hint of the taste. Normally we have a later morning breakfast, a decent afternoon snack and then a great meal on Saturday and Sunday’s. I guess when time is not consumed with responsibilities, one has more freedom to decide what they want to do and eat.
Completing day 13 of the 21 day sugar detox. I must say, I’m enjoying this journey and feeling healthier from the inside out. I know my system is very sensitive to sugar. Unfortunately, my body retains an obscene amount of water (about 4lbs) for 48 hours when I indulge with a sweet treat. My body needed a chance to recover for longer than the work week and heal. I decided to go one phase 3, which is no dairy. I have always admitted I’m 80/20 Paleo. I allow for the occasionally dairy items as treats when we go outside our house for parties or dinners.
Recently in the mail, I received the Down South Paleo cookbook from Jennifer Robins of Predominantly Paleo. This cookbook is stuffed full of delectable southern recipes from blondes to fried chicken to grits. Browsing through the cookbook, I got stuck within the desert section. Something about her blondes caught my eye and next thing I knew, I am in the kitchen creating a pan. Keep in mind this happened after a long week of travel and pure exhaustion. However, whipping up a batch was simple and easy…not to mention the pure satisfaction of sitting on my sofa enjoying one catching up on my Hallmark Channel DVR movie!
I’ve decided to share the Ranchero Sauce from her cookbook because it is easy to create and tastes amazing. I think often we forget eggs can be used within a meal outside of breakfast. We have created this sauce a few times, first as a breakfast creation and then as a dinner option. I love the heat the sauce provides (not too much but not too little). I have even made a batch of sauce to take on our camping trip and stored it in the color over night for a great Saturday morning treat!
Jennifer recommends creating the sauce, placing it on top of eggs and tostadas/lettuce. We have also placed the eggs on top of tostones. Any option is amazing because the sauce is what makes the meal!
This cookbook is great for the novice to experienced chef cook. She takes many meals which I thought were off limits due to dietary restrictions (gluten/dairy) and makes them with all natural nutrient foods. Interested on getting your hands on this amazing cookbook? Not only is Jennifer’s cookbook awesome, so is she! Jennifer is going to send one lucky winner a copy of her cookbook. Follow along on my Instagram page for the giveaway (running 8/22-8/23) details.