Banana Pecan Bread

It can't get any yummier and healthy than this! This is great any time of day due to it's dose of fruit, heart healthy fats and protein. I was delighted to get to use the pecans from my father in law's pecan tree at his office. The pecans were lovingly shelled by my in laws! I hope you make this recipe and enjoy it! I just want to let you know we will be going on vacation for a week and so I will be taking a food blog hiatus. I cannot wait to be back next week, though, sharing wonderful whole food recipes with you!

BANANA PECAN BREAD

Serves: 9

1 1/2 cup almond flour

1 tsp sea salt

1 tsp baking soda

1 Tbs cinnamon

3 eggs, beaten

1/4 cup honey

3 Tbs unsweetened applesauce

2 bananas, mashed

1 tsp vanilla

1/2 cup chopped pecans

1. Mix almond flour, sea salt, baking soda and cinnamon in a large bowl. Set aside.

2. Mix honey, eggs, applesauce, vanilla and bananas in a bowl. 

3. Add banana mixture to the flour mixture. Stir. Add pecans. Stir.

4. Pour mixture into a greased 8x8 pan and bake at 325 degrees for 30 minutes. 

Paleo Shepherds Pie

Alright women, this recipe is for you to make if you want to make your man really happy. This is a man's man meal... meat and "potatoes" style. Heather, I instantly thought of Josh when I read the recipe. To give you an idea of how much they will love it I have a story to tell you. I found this recipe at www.elanaspantry.com and made it last monday. Evan raved about it instantly and ate the entire 9x13 pan within 3 days. Fast forward a few days; we were sitting around reading and sewing on sunday afternoon (2 days ago) when Evan blurts out of nowhere, "I want shepherds pie!" I started laughing. So today I am in the kitchen making it again only one week since the first time and Evan could not be happier, which I love! Ladies, do not get me wrong, you will love this dish too. It is hearty and flavorful. The topping is cauliflower instead of the traditional potatoes, and no one in your house will ever be able to tell! Extra veggies is always a plus!  It takes a while to make and is a little expensive due to all the meat, but that makes it a wonderful treat to have occasionally. I recommend you make sure to read through the recipe prior to making. It will make it easier. I hope you enjoy it as much as my family did.

PALEO SHEPHERDS PIE

adapted from www.elanaspantry.com

Serves: 6-8

2 Tbs olive oil

1 large onion, diced

1/2 lb grassfed sweet italian beef sausage

2 cups diced carrots, approx 6-7 carrots

2 cups diced celery, approx 3 large stalks

1 lb grass fed ground sirloin

1/2 lb ground turkey

1/2 tsp sea salt

1 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1 cup frozen peas

1 cup broth  (I used beef since I had it on hand)

2 large heads cauliflower

1 Tbs olive oil

Preheat oven to 350 degrees. 

1. Chop cauliflower into pieces and steam in a steamer until very soft. Set aside

2. In a large skillet, heat 2 Tbs olive oil over medium heat. Add onion and saute 5 minutes. Add sausage and cook until brown. 

3. Add carrots and celery and cook 10 minutes.

4. Add beef and turkey, crumble and cook a few minutes until brown- they do not have to be completely cooked through.

5. Add seasonings. Stir. Add broth and cook until 60% of broth is cooked out. 

6. While the broth is cooking out, Place steamed cauliflower and 1 Tbs olive oil in a food processor and blend until smooth. 

7. Put beef mixture in a glass 9x13 pan. Top with pureed cauliflower. If desired (this will make it non paleo), top with a little shredded raw organic mild cheddar cheese. 

8. Bake at 350 for 30 minutes.

Apple Cinnamon Date Bars

Okay, so the picture is not the greatest, but these bars are delicious!

APPLE CINNAMON DATE BARS

Serves: 8

1 lb pitted dates

1 cup raw walnuts

½ cup raw cashews

3 Tbs unsweetened applesauce or minced apple

1 tsp cinnamon

1. Place the dates and nuts in the bowl of a food processor. 
2. Process on medium speed for 2 1/2 minutes or until mixture becomes smooth and sticky and begins to form into a clump.
3. Add applesauce and cinnamon and process until combined, approximately 30 seconds.
4. Line an 8x8 pan with wax paper. Place mixture in plan and mash mixture into pan with hands. Cover with plastic wrap and refrigerate for 2-3 hours. 
5. Cut into 8 pieces and wrap in plastic wrap. Store in refrigerator. 

Cooking Light's Classic Roast Chicken

This roast chicken has so much flavor. I usually roast a chicken about every other week so it is nice to have a recipe to mix it up from just salt and pepper. This is a great one! It comes from Cooking Light Magazine's March 2011 issue. I did find in my oven I had to increase the cooking time so if you are unsure of your oven make sure to use a meat thermometer.

CLASSIC ROAST CHICKEN
Serves: 6-8

1 (4lb) whole roasting chicken
2 tsp unsalted butter, softenend
1 1/2 tsp minced fresh thyme
1 tsp paprika
1 tsp ground coriander
2 tsp extra virgin olive oil
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
2 garlic cloves, minced
1/2 small onion, peeled and quartered
3 fresh thyme sprigs
1 lemon, quartered

1. Preheat oven to 350 degrees
2. Discard giblets from chicken. Loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh of meat. Rub rest of mixture over top of skin. Tie ends of legs together with twine. Life wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack in a roasting pan. Place onion, thyme sprigs and lemon in cavity of chicken.
4. Bake at 350 degrees for one hour. Increase oven temperature to 450 degrees (do not remove chicken); bake at 450 degrees for 15 minutes or until thermometer inserted inserted in meaty part of leg registers 165 degrees. Remove chicken from oven and cover entire pan with foil. Allow chicken to rest 10 minutes. Carve chicken and eat!!

Lentil Potato Soup

Since it is finally cold around here I have to try to squeeze in a few more soup recipes before spring officially comes! I made this lentil soup back in january and have made it twice already since then. It is that yummy! This is simple, cheap cooking at it's best with the bonus of it tasting amazing. I will say, the lentils have a lot of fiber and so you need to drink a large glass of water with this soup, especially if you are not used to eating much fiber. Lentils are a dried bean and can be found with dried beans in your local grocer. I hope you make this recipe and enjoy it as much as I have!

LENTIL POTATO SOUP

Serves: 6

1 Tbs coconut oil

1 medium onion, diced

2 celery stalks, sliced

3 carrots, diced

1 Tbs minced garlic (2 cloves)

1 tsp freshly ground black pepper

1/2 tsp sea salt

1/2 tsp ground thyme

1/4 tsp ground cumin

3 small yukon gold potatoes, diced

5 cups homemade chicken stock

2 cups lentils (I used green lentils)

1. Heat a large soup pot over medium heat. Add oil. Add onion, celery and carrots. Cook 10 minutes, stirring occasionally. 

2. Add garlic. Cook 1 minute. Add spices and cook 30 seconds, stirring. 

3. Add potatoes and stock. Bring to a simmer and cook 20 minutes. 

4. Add lentils and simmer 30 more minutes or until lentils are tender.

5. Serve garnished with fresh chopped green onions.

Chocolate Zucchini Cake

If you have not gone onto honeville grain's website and bought almond meal/flour yet.... you need to so you can make this recipe! There is absolutely no reason to feel guilty about eating this delicious chocolate cake. It is made of healthy almonds, eggs, cocoa powder and vegetables to name a few of the good for you ingredients. It also has no artificial sweeteners. I hope you make it and love it as much as we do!

CHOCOLATE ZUCCHINI CAKE

Serves: 9-12

1 1/2 cups almond flour

1 tsp salt

1 tsp baking soda

4 tsp unsweetened cocoa powder

3 eggs, beaten

1/4 cup amber agave nectar or honey

3 Tbs unsweetened applesauce

1 cup zucchini, grated (about 1 large zucchini)

1 tsp vanilla

1. Combine flour, salt, baking soda and cocoa powder in a large bowl. Set aside.

2. Combine the rest of the ingredients in a medium bowl. 

3. Add the wet ingredients to the large bowl of dry ingredients. Stir just until incorporated.

4. Spoon batter into a greased 8x8 pan. 

5. Bake at 325 degrees for 25-30 minutes or until knife inserted into center of cake comes out clean.

You can see the yummy vegetable in the picture below! No one will ever know:)