Paleo Banana Nut Bread

There are so many banana bread recipes out there, but there aren’t many that are both HEALTHY & taste GOOD–I never like to compromise!

I bring to you–my PALEO BANANA NUT BREAD recipe. It’s free of gluten, dairy, and added sugar ++ it’s LOADED with all the good stuff! This loaf is made with wholesome, paleo ingredients that make it incredibly satisfying and nutritious!

This is an absolute staple in my house! It’s the first thing I make when I’m craving something sweet, and I’m always making loaves to share with friends. It’s an EASY recipe that everyone loves!

Ingredients

Wet:

3 bananas

2 eggs + 1 egg white

1/4 cup almond butter

1/4 cup maple syrup

Dry:

1 cup almond flour

1 tsp cinnamon

1 tsp baking powder

Toppings/Add-ins:

1/3 cup nuts/seeds of choice (optional)

2 tbsp chia seeds (optional)

Directions

In two separate bowls, combine wet and dry ingredients.

Then pour one into another and fold.

Add in any desired toppings/add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~ 45 minutes.

Enjoy!

Healthy Oatmeal Banana Pancakes

I’m ALLL about balance. Balance between school and sports, balance between workout and recovery, and balance between FOOD GROUPS!

Getting a balanced macronutrient meal is always a recipe for success. It ensures that you’re sufficiently fueling your body to operate at its best. But it doesn’t have to be boring! I’m here to tell ya that you can eat pancakes every day if you’re making them with the right ingredients. AKA, these HEALTHY OATMEAL BANANA PANCAKES!

Ingredients

2 eggs

1 banana

1/4 cup oats (blended to a flour)

1 tsp cinnamon

1/2 tsp baking powder

Directions

  1. In a medium sized bowl, mash a banana and whisk in 2 eggs.
  2. Blend the oats to a flour, then add in to the batter with the rest of the ingredients.
  3. Heat a non-stick skillet to medium-low, then distribute the batter into pancakes.
  4. Cook for a few minutes on each side (but don’t press down with a spatula if you want them to be fluffy!)
  5. Add any desired toppings.
  6. Enjoy!

Notes:

  • For a fluffier pancake, allow the batter to thicken for 5 minutes before cooking, and don’t press down with a spatula!
  • Customize them to your liking. You can add vanilla extract, matcha, or some chocolate chips to spice them up.

Go-To Vanilla Chia Pudding

I don’t like to label my diet. I like to eat mindfully and analyze how I feel after eating specific foods. For me, I enjoy lower carb alternatives because they don’t retain as much water, and therefore don’t cause bloat (something i’ve struggled with in the past).

I used to eat oatmeal EVERY DAY, and I loved it! But, our bodies are constantly changing, and I’ve learned since that I can no longer tolerate such large amounts of carbs.

Instead, I opt for chia pudding, an excellent alternative! Here’s what makes chia pudding so great:

– high in protein/fat
– high in fiber
– excellent source of omega-3’s
– low glycemic index

Just a jar of it is enough to fill me up for HOURS. The high protein/fat content is what makes them satiating and naturally low on the glycemic index (so they don’t spike blood sugar). The omega-3’s and the low glycemic index of chia pudding are extremely beneficial to the skin, and give you that clear, vibrant glow.

What I like the most about this superfood, however, is how sustainable it is! It’s filling and doesn’t give you an energy spike/crash, but rather some steady, stable energy that fuels you up all day long.

Ingredients

3 tbsp chia seeds
1 tbsp vanilla protein
1 tsp vanilla extract
1 tsp maple syrup (optional)
3/4 cup nut milk

Directions

  1. Combine all ingredients in a sealable jar, (whisk in chia seeds thoroughly to make sure there are no clumps), then store in the fridge overnight.
  2. Add any desired toppings.
  3. Enjoy!

Paleo Pumpkin Bread

What happens when you’re dying for a loaf of banana bread, but don’t have bananas? Well, if you’re me, you make this DELICIOUS pumpkin bread out of paleo, whole ingredients. This guy came out if the oven super soft, gooey, and heavenly. Definitely my best baked good to date!

Ingredients:

Wet:

3 eggs

1/2 cup pumpkin puree

1/2 cup cashew butter (or any nut butter)

1/4 cup maple syrup

Dry:

1/2 cup almond flour

1 tbsp chia seeds (optional)

1 tsp pumpkin spice

1 tsp baking powder

Toppings/Add-ins:

1/2 cup chocolate chips

slivered almonds

Directions:

In two bowls, combine wet and dry ingredients, then pour one into the other and fold.

Add in chocolate chips, slivered almonds, and any other desired add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~60 minutes.

Slice and store this loaf in the fridge for up to week!

Enjoy!