Paleo Banana Bread

Sorry for all the "Paleo" posts, but I've been on a mission to find things that fit within this eating philosophy...Some friends and I are challenging one another to eat this way for the month of April (a birthday party & easter have already blown it for me, but I am still trying!! Hence, the Paleo posts :)).  This recipe calls for coconut flour which I did not have on hand. I substituted instead using my Pamela's Baking Mix which is a gluten free pre-made baking mix using a variety of wheat free flours (& fairly easy to find in a health food store). If you try this using Pamela's mix, you would omit the baking soda & powder b/c that's already in the pre-made mix, fyi.

Ingredients:
3-4 ripe bananas
4 eggs
1/2 C almond butter
4 TBS coconut oil
1/2 C coconut flour (here's where I used Pamela's Baking Mix)
1 TBS cinnamon (I thought that sounded like a lot, so I used a little less than a full TBS, but it didn't seem overpowering at all, so I might use the full TBS next time)
1 tsp baking soda (don't use if using Pamela's)
1 tsp baking powder (don't use if using Pamela's)
1 tsp vanilla
pinch of sea salt

Directions:
1. Preheat oven to 350 degrees
2. Combine bananas, eggs,  coconut oil, & almond butter in mixer & blend together
3. Add in dry ingredients and mix well
4. Grease a loaf pan (if you are using a metal pan it may bake in 35-40min so start cking at 35, to make sure middle stays moist)
5. Pour in batter & spread evenly throughout
6. Bake in oven for 55-60min or until a toothpick inserted in middle comes out clean
7. Remove & cool. Slice and serve.

One other side note! This recipe contains no "sweeteners"...therefore you might want to drizzle a little honey or agave on the slice upon eating it...it is still a really good flavor bread & very moist, even without the added sugar. I will definitely make this again!!

P.S. This came from the Civilized Caveman's recipe site

Paleo Tacos

These are a no brainer, but I'm posting them so I won't forget this easy, Paleo friendly recipe! Plus the picture from "The Paleo Mom" website helps me remember all the ingredients I will need.
Note to self: Double the amount of taco meat you would normally make for traditional tacos! Using the lettuce leaves is not as filling as a corn shell and using this as your "meal" with no beans or rice on the side, will make you consume more of the taco meat! :)

Ingredients:

2lbs ground beef (or turkey if you prefer)
taco seasoning
romaine lettuce leaves
avocados for guacamole
black olives
chopped tomatoes
salsa

Directions:

1. Cook up your taco meat how you normally would--remembering to make a little extra!
2. Wash & tear up your lettuce leaves into "shells" (they're kind of like a boat for the fillings)
3. Make guacamole
4. Set out your toppings:  black olives, tomato, onion, salsa, etc.
5. Place all ingredients inside the lettuce wrap (aka, taco shell).

Very Paleo friendly, unless you sprinkle the tiniest bit of shredded cheese on top! But who would ever do that!?! :}

Skinny Chicken & Broccoli Alfredo

I made this tonight using spaghetti squash as the pasta (follow this link to see exactly how to make spaghetti squash). This recipe uses greek yogurt to make the creamy sauce. This is now on my make frequently list!!

Ingredients:

3-4 boneless, skinless chicken breasts cooked (you can grill these or bake them in the oven, that's how I cooked mine-seasoning with sea salt, garlic & drizzled in a little olive oil)
2 C broccoli florets (you can roast these in advance, I chose to steam mine, then sautéed them in a little butter seasoning with s&p, garlic, etc)
Spaghetti Squash (or any pasta you prefer)
Olive oil
Minced garlic
2 TBS flour
1 C chicken broth
1/4 C milk
1/4 C plain Greek yogurt
3/4 C parmesan cheese
s&p

Directions:

1. Make sure that you've cooked your chicken & broccoli to your liking before tossing this all together
2. Cook up your pasta and set it aside (I highly recommend the spaghetti squash!! Tonight was the first time I've tried making it, and I will definitely be making it again, soo easy & super healthy)
3. In a skillet add a little olive oil & garlic sauteeing over medium heat--then whisk in the flour, and then gradually the chicken broth. Add in the greek yogurt, milk, a little s&p.
4. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently until the mixture thickens. Stir in the 3/4C parmesan cheese.
5. Toss your chicken & broccoli into the sauce mixture and serve it over your pasta. Top with more parmesan if desired.
Delish!!

P.S.  I am creating a Paleo label...I'm trying to find more recipes that fit this bill! I would classify this Paleo for sure if you make it with spaghetti squash...the only "cheat" would be the small amount of dairy product used! :}