Thursday, September 22, 2011

Paleo Banana Bread

Hi all!

As summer ends and fall begins - everyone is looking for more "comfort food" v. the light salads that we've been enjoying throughout the summer.

One thing I remember my mother making in the fall is banana bread - with white flour, sugar and butter of course!

I've come up with a Paleo version of the household favourite. Nobody will know the difference!

Here we go...

Paleo Banana Bread



3 mashed bananas (ripe, small);
1 tsp. vanilla (alcohol free);
4 tbsp. coconut oil (melted);
3 eggs, separated; &
5 tbsp. raw honey, melted.


2 c. almond meal;
1 tsp. baking powder (aluminium free);
1 tsp. ground cinnamon


1. Preheat your oven to 350 degrees;
2. Cream the egg yolks and honey until fluffy;
3. Add the melted coconut oil, mashed banana and vanilla to the bowl, mix;
4. In another bowl - mix the almond flour, baking soda, cinnamon until combined;
5. Combine with the wet ingredients;
6. In another bowl, beat the egg whites until stiff peaks form;
7. Fold the egg whites into the mixture;
8. Lightly coat 2 loaf pans with coconut oil and pour the mixture in evenly between the two;
9. Bake for 40-45 minutes, depending on your oven.


* You can choose to add nuts to this recipe - I believe people enjoy walnuts or pecans in banana bread *

PS - Banana bread tastes better the next day.

- Courtney

Monday, September 12, 2011

Paleo Protein Bars

Hi all!

Today's post is for all of you who are on the go and can't find the time to cook all of your meals.

Most protein bars are full of sugar, grains, dairy, artificial sweeteners and many other questionable ingredients that you cannot pronounce!

I have a solution to this problem...

Paleo Protein Bars
1 c. almond meal
1 c. raw almonds
1/2 c. raw pecans
1/2 c. raw walnuts
2 c. unsweetened cranberries
4 scoops egg white protein
¼ c. unsweetened shredded coconut
1/4 tsp. sea salt


1 c. coconut milk
3 tbsp. cold pressed coconut oil
3 tbsp. raw honey
1 tbsp. pure alcohol free vanilla extract


Preheat oven to 350 degrees.

On a cookie sheet, toast nuts until golden brown.

While browning, melt coconut oil and honey in a saucepan until smooth.

Once brown, coarsely chop nuts and place in a bowl.

Add all dry ingredients to the nuts.

Add the vanilla to the coconut and honey mixture and pour into the dry ingredients and combine.

Add the coconut milk until fully combined.

Line an 8 x 9 glass baking tray with parchment paper and place

Cook for 20 minutes or until top is slightly browned.

Let cook and cut into 10-12 bars and devour!

Until next time,