I've been spending these past few weeks in San Diego with my family and it has been soooo nice. The last time I've spent more than 2 weeks here was last Christmas! It's been great being able to relax, work with my brothers, play with my niece, and catch up with friends and family. :) So if you've been wondering where I've been (since I haven't blogged in like FOREVER), San Diego is my answer! But I'm back on today and ready to share this scrumptious banana bread recipe that I've made 4 times already. (family's request!)
Banana Bread (paleo)
~ 3 very ripe bananas
~ 3 eggs
~ 2 teaspoons vanilla
~ 1 teaspoon almond extract
~ 1 tablespoon honey (I add an extra teaspoon or two to make it a little sweeter)
~ 1/4 cup coconut oil, melted
~ 2 cups almond meal
~ 1/2 teaspoon salt
~ 1 teaspoon baking soda
1. Preheat oven to 350 degrees. Grease loaf pan.
2. Add the banana, eggs, vanilla, almond, honey, and coconut oil and mix with a spoon or pulse in a food processor. Pulse/mix until well combined.
3. Add in flour, salt and baking soda and pulse/mix again.
4. Pour your batter into a greased loaf pan and bake in oven for 50-55min (or until toothpick inserted comes out clean!). Remove from oven and allow to cool for 5-10min. Serve with ghee or butter!
Sometimes you just have to take a break from packing (ugh, so much packing) and bake 30 mini pumpkin donut mini muffins. Because why not?
I found this recipe on Pinterest the other day and decided to change a few things to make them more paleo friendly. And if you’re wondering, they turned out SCRUMPTIOUS. So scrumptious that I’ll probably be begged to bake them for my family 100 times while I’m home visiting next month. But I won't be complaining about that! Nope. Here's my version:
2 1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 ground cloves
1/3 cup honey
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
1 teaspoon vanilla
6 tablespoons ghee (melted), or coconut oil (melted)
3/4 cup coconut sugar
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 325 degrees F. Lightly grease mini muffin tins.
2. In a large bowl, combine the almond flour, baking soda, salt and spices. Stir with a fork till combined. In a medium bowl, mix together the eggs, honey, pumpkin, oil and vanilla. Pour the egg mixture in with the dry ingredients and stir well.
3. Fill each muffin cup with about a tablespoon (or a small cookie scoop) of batter. Place in the oven and bake for 15min or until muffin test comes out clean.
4. While they’re baking, melt the ghee or coconut oil in a small bowl. In a separate small bowl, combine the coconut sugar and cinnamon.
5. When the muffins are done, place on a wired cookie sheet to cool. Once they are cooled enough to touch, drop one in the butter/oil and then into the sugar mixture till well coated. Place on your favorite serving plate and enjoy! :)
There's nothing like having a bowl of homemade soup while looking through the latest GQ mag. Talk about getting major hot-flashes! Hah, just kidding. Kinda. ;)
It's crazy to think tomorrow is October 1st! It's getting closer and closer to cooler weather here in Texas and I am just so excited. Even though the weather is still pretty warm, I wanted to get a head start on my Fall/Winter recipes. Soup is probably my favorite thing to make because it's easy and you usually have a bunch of leftovers (well, that's depending on who you're cooking for...). So here is my first Fall recipe for y'all– Lemon Chicken Veggie Soup (with brown rice)!
Lemon Chicken Veggie Soup
1 lb chicken breast
4 carrots, thinly slices
4 celery sticks, thinly sliced
1 leek, thinly sliced (or a half of a leek)
1/2 onion, diced
4 garlic cloves, minced
1/2 lemon, squeezed
32 ounces chicken stock
4-6 cups water
2 cups cooked brown rice (optional)
In a 8 quart stock pot, cook carrots, celery, leek, onion, uncooked chicken, chicken stock and water over medium heat for 1 hour. Once chicken is fully cooked, take it out and cut it into little chunks. Carefully put the chicken back into the soup along with the cooked brown rice. Add the minced garlic, tarragon, lemon juice, pepper and salt for taste. Cook for another 30min over low heat.
Serve with your favorite crackers or bread!
It’s true– I am a spin-aholic. I started taking indoor spin (aka pedaling and cycling) classes in the Spring and I have never enjoyed sweating so much in my life! I'm obsessed. If you haven’t taken a spin class before, you must try it!
1. A BIG calorie burner! They say you can burn up to at least 600-1000 calories a class (depending how hard your gear is, you’re in control of that!). Interval training style takes your heart rate up, then gives you a short break to rest and get yourself ready for another round. The instructors (like the classes I go to) even add some pushups and sit-backs to work your abs and arms at the same time giving you a full body workout in just 45min.
Note: some classes even have strobe lights! Cool, huh? It’s like you’re working out in a club. The instructors always play the best upbeat jams too so it’s never boring!
2. Extremely motivating. I have never looked forward to working out till I started spin. The instructors are always so fun and they really know how to keep you motivated from start to finish! Every instructor has a different style when they teach too. It’s fun to mix up your spin schedule so you get a new routine every day. (or however many times you plan to go!)
Note: I go to spin class 4-5 times a week! Some weeks I’ll mix in some pilate classes to work more on my strength and muscle tone.
3. Anyone can do it! That’s right, spin is for everyone. Spin is considered a low-impact exercise because it doesn’t put pressure on your joints the way other exercises like aerobics, running, and other high-impact programs can. You are in full control of how fast you go and how hard you want it to be. It’s just you and the bike! So if you’re feeling tired, go ahead and drop a few gears! No one will even know. The instructor is just there to motivate you and encourage you to keep going, but it’s up to you on how hard or easy you want to ride.
Note: always make sure you have a water bottle close by or on your bike to keep you hydrated throughout class. You will sweat... A LOT. So bring a towel too if they don’t already supply one for you!
4. It’s actually FUN! The key to working out is finding one you enjoy (or enjoy most) so you’ll make time out of your busy day to do it. If you want to see results, you must work hard and be consistent about it!
Note: don’t worry about the seat. Your booty muscles just have to accustom to it and then you won't feel a thing! But if it really bothers you, bring a seat cushion. :) But remember; no pain, no gain.
So if you’re still looking for a workout that’s fun and really gets a sweat out of you, try spin! Not only will you look great, but you’ll also feel great.
My spin routine: Class at 8:30am and a smoothie at 9:30am. ;)