The magic of a food processor is that there’s barely any clean-up and everything comes together in minutes. Imagine if you could throw homework in there and it would be finished in minutes. Plus there would be no clean up (you know, the usual blood sweat and tears that go into each study sesh? Just me maybe). Anyway I’m home for a few days and my family has stockpiled a massive pile of ripe bananas so I’m working my way through them. Here’s a winner from the process.
Grain-free Chocolate Chip Banana Bread:
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup maple syrup
1 ripe banana
pinch of baking soda
3/4 cup chocolate chips
1/2 cup chopped walnuts
Place all ingredients in a food processor and blend until smooth. Pulse in half of the chocolate chips and walnuts. Pour into a parchment paper lined loaf pan. Top the batter with the remaining chocolate chips and walnuts. Bake at 350 for about 40 minutes.
I’ve been going through full fat coconut milk like it’s water, except it’s anything like water because it’s unbelievably rich and creamy and everything I’ve ever aspired to be. I guess. Anyway, here’s yet another cozy bowl for this season of comfort because I literally don’t have enough in my arsenal. Inspired by my undying love for Indian food and my excitement when I found tandoori seasoning at Whole Foods yesterday.
Sauté the onion in olive oil and spices. One soft toss in carrots and cook until soft. After a few minutes add in the red curry paste and mix around. Pour in the coconut milk, vegetable stock, peas, broccoli, and chickpeas. Bring heat to high and bring to a boil. Once boiling lower to a simmer and cook for about 30-40 minutes half covered with stirring every 10 minutes (you’re cooking down the liquid until i’ts mostly absorbed. Cook until thick and continue to add spices as needed!
I’m not big into boxed mixes, but this chocolate chip cookie mix from Simple Mills is quite literally everything I’d throw into a homemade batter, plus it saves time, AND it’s delicious. That’s the content I’m here for. I threw in some goodies of my own and in under 20 minutes, these cookies were in front of me. And in under 10, more than half were gone…Being that I made these pretty large (not a bite-sized kinda person), I got 8 cookies from this batter. If you want more for the same amount of ingredients roll the batter smaller before baking!
Follow instructions on the box and fold in hazelnuts at the end. Roll into balls and place on a parchment paper lined cookie sheet. Bake for 10-12 minutes at 350.
1 cup chocolate chunks
1/3 cup coconut oil
Melt these two together over stovetop until thick and smooth. Once cookies have cooled, dunk half in the mixture or drizzle over top (I did both). Let harden in the fridge for at least a half hour until set!
For this loaded bowl I used my personal protein blend from gainful (which was customized for me after completing a questionnaire about my intended uses for protein, intolerances, etc). I used it to make a batch of homemade granola with quinoa instead of oats and it came out so yummy! Piled high on the thickest chia pudding, this bowl kept me energized and full for hours! Use the code “healthful” for 20% off your first order with gainful!
Plant-Based Protein Packed Granola:
1 cup steamed quinoa
1/2 cup chopped raw nuts (almonds / hazelnuts)
2 tablespoons chia seeds
1/2 cup maple syrup
1 scoop @gainful vegan protein blend
toss the quinoa, nuts, chia seeds, and salt together. then sprinkle the protein powder over. pour the maple syrup onto the mix and toss around. spread mix onto a parchment paper lined cookie sheet, forming some clusters. bake at 300 for 20 minutes!
I’m crushing on all things hearty, filling, and healing lately. Drinking ginger tea every night has my stomach singing with digestive joy, and it’s inspired me to incorporate more gut-loving spices to my meals. And thus, a stew was born.
Hearty Lentl Healing stew
1 cup steamed lentils
1 red bell pepper, chopped into small pieces
1/2 cup chopped carrots
1 can full fat coconut milk
1/2 cup vegetable broth
1/4 cup leeks
spices (turmeric, ginger, cumin, curry powder, black pepper)
1/4 cup maplesyrup
sautee chopped onion and leeks in olive oil, sea salt, and spices until soft. toss in peppers and carrots with a splash more oil and cook down until soft. add in lentils, coconut milk, and vegetable broth. turn heat to high until mix boils, then turn down to medium low and let simmer, stirring every 10 minutes for about a half hour.
When I was little my mall had a Bananas smoothie booth in the food court and my mom would go every week to buy their yogurt chocolate chip muffins. I used to think it was such a strange concept. Then I made my paleo bread with blueberry yogurt and shut up because it is, in fact, not strange at all. It’s delicious.
Blueberry Yogurt Breakfast Bread
1 1/2 cups almond flour
1/4 cup ground flax
2 tablespoons coconut flour
1 container blueberry Lavva yogurt
1/4 cup pure maple syrup
1/2 cup blueberries
handful of pumpkin seeds
mix the dry and wet ingredients separately then combine the two batters, adding half of the blueberries in at the end. line a loaf pan with parchment paper and pour batter into the pan. top with the rest of the blueberries and pumpkin seeds and bake at 375 for about 40 minutes