What to do with those spotted bananas. Personally they’re a bit too sweet for me to eat as is so I always look for ways to bake with them. The sweetness allows you to minimize added sugars in whatever you plan to whip up 🙂
1½ cups almond flour
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
½ teaspoon baking soda
pinch of salt
½ to ¾ cup bananas (mashed)
¼ cup coconut oil, melted
2 teaspoon vanilla extract
1 egg, room temperature
¼ cup chopped nuts (I used pecans)
Preheat oven at 350 degrees.
1. In a medium bowl mix together almond flour, flaxseeds, cinnamon, baking soda, and salt. Set aside.
2. In a separate bowl combine bananas, coconut oil, vanilla, and egg. Mix well.
3. Combine wet banana mixture to dry ingredients until batter-like consistency.
4. Fold in nuts to mixture til evenly distributed.
5. Refrigerate mixture for at least 30 minutes. Scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water.
6. Bake cookies at 350°F for about 10-15 minutes or until the edges and bottom start to brown. Let the cookies cool and enjoy!
Serving: 2 cups of guacamole
2-3 ripe avocados
1 lime, juiced
1/2 diced purple onion
3 tbs chopped fresh cilantro
1 tsp minced garlic
pinch sea salt & pepper to taste
pinch of cayenne pepper (optional)
3 dashes tabasco sauce (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper and tabasco sauce.
Great healthy snack and very simple to make.
TIP: To ripen avocados quicker, wrap them in newspaper or place them inside a closed paper bag.
1 ripe banana
1/3 cup rolled oats
1/3 sunflower seeds
1/3 cup almonds
1/3 cup pecans
1/3 cup sundried cranberries (or any dried fruits)
2 tbs almond butter
2 tbs chia seeds
1 tbs cinnamon
1. Preheat oven to 350 degrees
2. Place on wax paper and form into any shape you would like.
3. Depending on how thick you’ve formed the bar, bake for 15 – 20 minutes or until golden brown.
4. Cool for 30 mins before cutting into pieces.
I treat these as energy bars. Great for a mid-afternoon snack when you’re starting to head bob at the desk or need a boost of energy before workouts.
1/2 pound of peeled shrimps
1/2 cup unsweetened shredded coconut
1/4 cup whole wheat flour
1 egg whisked
1 tbs onion powder
1 tsp paprika
1 tsp chilli
Dash sea salt & pepper
Set up your breading station with the following:
1. Bowl of peeled shrimps
2. Bowl of whole wheat flour
3. Bowl of shredded coconut w/ seasoning mixture (paprika, chilli, salt, pepper)
Preheat oven to 400 degrees
1. Coat each shrimp with flour
2. Dip in whisked egg
3. Coat shrimp in coconut mixture
4. Lay shrimp on oven tray and bake for about 7 minutes or until coconut is crispy brown.
These shrimps are great for salads, on top of crackers or own their own!