Tag: Paleo

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Banana nut bread is one of my favorite indulgences. The flavor and aroma of sweet baked banana in every bite is irresistible. I knew I had to turn this classic into a healthy, guilt-free version. The traditional quick bread gets a makeover using gluten-free and grain-free blanched almond flour. This is a great bread option for anyone who suffers from gluten allergies or if you happen to be following a Paleo diet lifestyle.

To curb the amount of fat and oil used, mashed ripe bananas step in without sacrificing any moisture. Because the bananas are naturally very sweet, there’s no need to add heaps of sugar. I opted to use pure maple syrup for its deep signature flavor that pairs oh-so-perfectly with bananas. You can also use high-quality honey if you prefer. The result is a chewy dessert or breakfast bread that can stand on its own or be topped with a scoop of vanilla ice cream or a smear of grass-fed butter. Save this recipe, because it will be one you use again and again–I know I will!

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Maple Pecan Banana Bread (Paleo • Gluten-Free)

15 minutes

65 minutes

1 hour, 20 minutes

Yield: 10-12 slices

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 2 large eggs
  • 2 medium very ripe bananas, mashed (plus 1 extra banana sliced lengthwise for decorating)
  • 2 tbsp butter or ghee, melted
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350ºF and line a loaf pan with parchment paper overlapping sides. In a medium mixing bowl whisk together eggs, mashed banana, melted ghee, maple syrup and vanilla extract. In a separate bowl, whisk together almond flour, cinnamon, baking powder, sea salt and pecans.
  2. Gradually stir wet ingredients into dry. Pour into pan. Decorate the top with additional sliced bananas if desired. Bake for 60-65 minutes or until knife inserted in center comes out mostly clean. Allow bread to cook in pan 10 minutes. Lift parchment paper and place bread on a cooling rack. Cool 20 minutes longer before slicing.
http://freshandfit.org/maple-pecan-banana-bread-paleo-%e2%80%a2-gluten-free/

Citrus Tequila Chicken with Pineapple Salsa Fresca

Citrus Tequila Chicken
The warm weather is in full swing in our neck of the woods. That means it’s time to fire up the grill and give the oven some vacation time. I am sharing this easy and awesome recipe for ‘Citrus Tequila Chicken with Pineapple Salsa Fresca.’ Juicy pineapple salsa compliments the smokey flavors in the chicken marinade. A bright and beautiful dish worth sharing, and the best part; it is a dish that won’t sabotage your fitness goals. I love a recipe that is so full of flavor guests don’t realize how healthy it is.


Recipe yields 4 servings

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Citrus Tequila Chicken with Pineapple Salsa Fresca

Citrus Tequila Chicken with Pineapple Salsa Fresca

Ingredients

  • For Chicken Marinade
  • 4 chicken breasts
  • 1/2 c tequila
  • 1/2 c olive oil
  • Juice of 1 lime
  • Juice of 1 clementine or small orange
  • 1 tbsp cumin
  • 1 tbsp garlic
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne powder
  • 1/2 tsp sea salt
  • For Salsa
  • 1 c pineapple, diced
  • 1/2 c red onion, minced
  • Juice of 1 lime
  • 1 handful cilantro, chopped
  • 1 c cherry tomatoes, quartered
  • 1/2 tsp red pepper flakes

Instructions

  1. Whisk together juices, tequila and olive oil.
  2. Add seasonings and whisk again. Reserve 1/2 a cup of marinade to glaze chicken while cooking.
  3. Pour marinade over chicken breasts. Refrigerate 4-8 hrs.
  4. Heat grill to medium heat. CAREFULLY add chicken (flames may increase due to alcohol) and cook 20 minutes flipping once and glaze with reserved marinade once.
  5. Combine salsa ingredients and refrigerate until serving.
http://freshandfit.org/citrus-tequila-chicken-pineapple-salsa-fresca/

Toasted Coconut and Lemon Truffles

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This recipe for toasted coconut and lemon truffles is a no bake treat that will be a breath of fresh air after the holidays. Let’s face it, the oven could use a break. They have no added sugar, just the natural sweetness of dates. This sweet treat also will help you ease into that new years resolution while still being able to enjoy a dessert that is good for you.

1/2 cup almonds
1/2 cup shredded unsweetened coconut
1 cup pitted dates
1 tbsp lemon zest
1 tbsp coconut oil

Toast almonds over medium heat for 4-5 minutes. Move them around every so often so they don’t burn. Remove almonds from pan and set aside.

Add coconut to pan. Toast 1-2 minutes. Coconut will burn quickly so don’t walk away. Immediately remove coconut from pan and set aside in a small bowl.

Add dates to blender. Pulse until a gritty texture forms. Pour dates into a mixing bowl.

Next, pulse toasted almonds until coarsely chopped. Add to bowl with dates. Add 1/2 of the toasted coconut, all lemon zest, and coconut oil.

Mix ingredients with hands until well combined and coconut oil melts.

Form into small balls and roll in reserved toasted coconut. Chill for one hour to set.

Holiday Paleo Cranberry Pecan Glazed Pizza

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*Gluten Free *Grain Free *Soy Free *Paleo *Low Glycemic

This is a wonderful dessert to share at holiday parties and convert any Paleo naysayers into Paleo lovers. The ingredients are simple and feature whole natural foods. Nothing artificial.  It is surprisingly low in sugar for as sweet as it is. I use only 1/3 cup of coconut palm sugar in the crust (naturally low glycemic) and 1/3 cup of honey in the glaze. You could get by using even less coconut palm sugar and honey, so adjust it to your taste.
You can use the same recipe to make muffins – just omit the topping. This would also be delicious to serve Christmas morning and make your house smell festive. You could also top this crust with mini dark chocolate chips to please the chocolate lovers in your life! Fa la la la flavor!

For the crust:

2 C Almond Meal
2 Tbsp Tapioca Starch
2 Eggs
2/3 C Unsweetened Almond Milk
1/3 C Coconut Palm Sugar
1/3 C Dried Cranberries, unsweetened if you can find them.
1/2 C Chopped Pecans
1/2 tsp Nutmeg
1 tsp Cinnamon

.Preheat oven to 400
.Grease pizza pan
.Mix all ingredients and pour evenly into pan
. Bake 20 minutes, edges should be golden brown

For Glaze Topping

1 C Pecans, toasted and chopped
6 Tbsp Kerry Gold Butter, or any grass-fed butter
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 C Dried Cranberries
1/3 C Honey

.Melt butter
. Add honey, cranberries, pecans, cinnamon and nutmeg, stir well.
.Pour evenly on top of crust
.Slice into triangles.

Enjoy!