Cinnamon Swirl Banana Bread

It never fails, when I buy bananas, and I eat one, I think, “God, how good is this?” But by the time I go to eat another (usually the next day and especially in FL,) they went brown. Can you relate?

But, to be honest, as delicious and fresh as a good yellow banana is, I LOVE to use “old” bananas to cook with. Whether it’s trying out a new recipe or throwing them into a protein shake, browned bananas are my jam. And this banana bread recipe? You will love how easy it is and how great it tastes!

Cinnamon Swirl Banana Bread

  • 2 eggs, whisked
  • 1 1/2 tablespoons avocado oil
  • 1/2 cup almond milkIMG_20180308_153653
  • 2 ripe bananas, smashed
  • 1/4 cup honey
  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • pinch of salt

Cinnamon Swirl Sauce

  • 4 tablespoons avocado oil
  • 4 tablespoons coconut sugar
  • 2 teaspoons cinnamon

In a large bowl, add the eggs and whisk. Next, add the avocado oil and almond milk. Add in the bananas and smash until mixed and incorporated. Stir in the honey. Add in the flour, baking soda, and salt. Mix together to incorporate.

For the cinnamon swirl sauce, mix the ingredients together in a separate small bowl.

In a glass bread pan, greased with avocado oil, add half of the bread mixture. Then, add half of the cinnamon swirl sauce. Finish by adding the rest of the bread mixture and remainder of the sauce on top.

Bake at 350 degrees for about 55 minutes or until you can stick a skewer in and it comes out clean.

This was my first time making banana bread with rice flour and it turned out so yummy! I’m glad I tried this new recipe and I hope you enjoy it as much as we did.

So, when life gives you overripe bananas, make Cinnamon Swirl Banana Bread=)

Like this recipe? Check out my other books=)

Want a paperback copy? Reply in the comments and I’ll send you one.

Paleo Swedish Meatballs

Who loves Swedish meatballs? I do, I do! And these are so good, really easy and one of my all time favorites!

I eat them alone. Nick likes them with noodles or rice. Heck, you could even make a Swedish meatball sub sandwich with them if you wanted to! I hope you love these as much as me, they are truly a comfort food and the flavor is just scrumptious.

Paleo Swedish Meatballs

  • 1 tablespoon avocado oilIMG_20180225_104118
  • 1 pound ground beef
  • 2 cloves garlic, chopped
  • 1/2 onion, minced
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup Almond Flour (or breadcrumbs of choice)
  • 1 tablespoon parsley
  • 1/2 teaspoon ground allspice
  • 1/3 cup almond milk (or milk of choice)

In a large skillet pan, add the avocado oil and heat on medium. Mix the ingredients together with your hands, in a bowl, and add small, equal-sized meatballs to the pan. You want to give each meatball its own space, so that it can brown up. You will finish cooking them in the sauce so brown the outsides for about 5 minutes and remove from the heat. Set aside. Do not remove the grease from the bottom of the pan!

Sauce

  • 2 tablespoons tapioca starch
  • 1 cup almond milk (or milk of choice)
  • 1 cup beef stock
  • 1 teaspoon parsley
  • pinch of salt and pepper

Using the leftover grease from the bottom of the pan, whisk in the tapioca starch. Heat for 2 minutes and then add the rest of the ingredients. Heat 5 minutes before adding the meatballs back into the pan. Once you add the meatballs back in, simmer together 10 minutes and serve.

Love this recipe? Check out my other books, too=)

Want a paperback copy? Reply in the comments and I’ll send you one!

Honey Chicken Chinese Dinner

I love homemade Chinese food. It’s easy and quick to pull together and healthier and more fulfilling than take out. Plus, if you don’t have good Chinese near you (we def don’t,) than not only is this the best option, but the only option.

But, honestly, this recipe is so good. I made it, I ate it and it was awesome. Nick thought so, too, and so will you. Enjoy!

Honey Chicken

  • 2 chicken breasts, cut up into 1 inch piecesIMG_20180216_142624
  • 2 tablespoons coconut oil for frying
  • 2 tablespoons tapioca flour
  • Pinch of salt and pepper
  • 1 cup matchstick carrots
  • 1 scallion, chopped (to sprinkle at the end of cooking)
  • sesame seeds (optional)

Sauce

  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • Pinch of salt
  • 3 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1 cup chicken stock
  • 1 teaspoon tapioca flour

In a medium-sized bowl, mix your chopped chicken, 2 tablespoons tapioca starch and a pinch of salt and pepper. Heat a medium skillet on medium heat with the avocado oil and add the chicken to the pan. Cook about 5 minutes on each side or until the chicken is browned and cooked through. Add the carrots and cook an additional 2 minutes.

In a separate pan, add the sauce ingredients together and whisk to combine. Add the sauce to the chicken and carrots and let cook about five minutes or until the sauce thickens a bit. Sprinkle with green onions and sesame seeds. 

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

 

Homemade Western Dressing

If you know me, you know I love soup and salad. You also know I stay away from gluten and I don’t like soy. You know what else I don’t like? Store salad dressings. So, what to do?

Of course, I want to make my own. Like everything else, I figure, why not make a dressing exactly how I love it and also homemade and healthy. (Which is so different from the stuff you buy at the store!)

Also because, as a Midwest girl living on the east coast, with a BFF that lives on the west coast, I can tell you it is very hard to find the delicious, rich western dressing that I grew up loving. But, alas, you don’t have to look for it any longer because now you can make it. It’s so easy, so good and takes only a couple of minutes.

Homemade Western DressingIMG_20180223_084656

  • 2/3 cup organic ketchup
  • 1/4 cup avocado oil
  • 1/3 cup honey
  • 1/2 tsp coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Pinch pepper

Just mix everything together and chill.

The taste is spot on, and there’s no soy, no high fructose corn syrup and no chemicals! If you like western, this will be your new fave. I hope you love it as much as I do.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

 

Homemade Sugar-Free Blueberry Coconut Syrup

Everyone has that favorite fruit they love to put on everything. What’s yours? For Nick, it’s blueberries. Fresh, dried or warmed, he loves them.

This syrup is so yummy, I truly had no idea how amazing it would turn out. And, because the recipe calls for frozen blueberries, this topping can be made year around.

I love that it would be so good on almost anything from pancakes to ice cream. Enjoy!

Homemade Sugar-Free Blueberry Coconut Syrupblueberry sauce

  • 1 cup blueberries, frozen
  • 1/2 lemon, juiced
  • 1/3 cup coconut shavings
  • 1/3 cup honey

Use a small saucepan on medium heat and add all the ingredients. Heat until the blueberries are warmed and serve immediately.

Like this recipe? Check out my books=)

Want a paperback copy? Reply in the comments and I’ll send you one.

Honey Maple BBQ Pulled Pork with Walnut Toffee Whiskey

When it comes to dinners, I love to try new things and mix and match delicious flavors! Do you, too? I know I’m not the only one!

We got this whiskey at a food festival but I’ve seen it online, too. It adds something awesome and as a slow cooker recipe, this meal doesn’t get much easier!

Honey Maple BBQ Pulled Pork with Toffee WhiskeypicMonkey0.9961351692377659 (1)

  • 4 pound pork loin (fat trimmed and cut into 4 equal pieces)
  • 1/2 cup Walnut Toffee whiskey
  • salt and pepper
  • 1 onion, sliced
  • 3 cloves garlic, diced
  • 2 cups Honey Maple BBQ sauce

Add everything, except the BBQ sauce, to a crock pot. Turn on high for 4 hours, or low for 8 hours. In the last 30 minutes, add the BBQ sauce. After time, shred and it’s ready!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Greek-Inspired Lentil Soup

Living in Panama City, Panama was easily one of the craziest things I’ve done in life thus far. It’s up there with sky-diving and straddling the side of a fjord in Norway. What crazy things do you like to do?

Needless to say, I love to travel and do crazy things. You know what else I love to do? Cook. It’s one of my favorite things to do! And it doesn’t matter if we’re in FL, back home in WI or on the road, I want to be cooking then, too.

What do you love to cook? Are you cooking lots of soups this month? I know I am. I love the warmth of them and I’m enjoying celebrating National Soup Month this January.

I first made this lentil soup when we were living in Panama. It’s so yummy and full of flavor. I love it for lunch or dinner and it’s great as leftovers, too.

Lentil SoupGreek-Inspired Lentil Soup.jpg

  • 8 ounces lentils
  • 3 1/2 cups water
  • 1 tablespoon avocado oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Heat a large saucepan over medium heat and add the lentils and enough water to cover the lentils by at least an inch. (This is water to cook the lentils, outside of the soup recipe.) Turn up the lentils and water and bring to a boil. Cook until tender, about 10 minutes. Drain the lentils and set aside.

Add the avocado oil, carrot, and onion to the pan and cook on medium heat for 5 minutes. Add the garlic and stir. Pour in the lentils, water, oregano, rosemary and bay leaves, stir. Bring to boiling and reduce the heat to low, cover, and simmer for 15 minutes.

Stir in the tomato paste, salt and pepper. Cover and simmer 45 minutes. Serve warm.

Dairy Option: Add 2 tablespoons parmesan cheese to top the soup

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

 

My Homemade Chinese Book is About to Come Out, and YOU Could Win It!

Hi fellow WordPress followers. And Happy Wednesday!

Chinese Lime Broccoli (1)
In the new book!

I want you to have a chance to win my new book, but you have to subscribe!

All you need to do is go to iwantwellness.co and wait for the bright green pop-up. Once you see it, add your email and you’re in=)

You will also snag a week long gluten-free, soy-free meal plan and other incentives via

shrimps (1)
In the new book!

 email. Not only this, but you will be entered into any and all future giveaways just for being a subscriber!

And, just for you, here’s a couple recipes from Everything’s Better with Homemade Chinese, Easy and Delicious Paleo Chinese Recipes. (Aka the new book=)

https://atomic-temporary-100964869.wpcomstaging.com/2018/02/10/egg-drop-soup/

https://atomic-temporary-100964869.wpcomstaging.com/2017/10/25/chinese-lime-broccoli/

I just know you are going to love this new book. I hope that you enjoy these recipes and make sure to subscribe for a chance to win your very own copy!

You know you’re gonna love the new book? Check out the old ones, too=)

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Flour Coconut Chocolate Chip Balls

When it comes to sweet or savory, I’m a savory fan all the way! Can anyone relate? Who else prefers a salty, snack to an indulgent, sweet treat?

I do like certain sweet combinations though, and coconut and chocolate is one of the best. These sweet no-bake balls are so easy and quick to stir together and you can make them and eat them, all in under an hour.

Almond Flour Coconut Chocolate Chip BallsAlmond Flour Coconut Chocolate Chip Balls

  • 1/4 cup almond meal/flour
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut shavings
  • 2 tablespoons chocolate chips ( I use Enjoy Life (dairy-free and soy-free)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey (or Vegan alternative)

Mix the ingredients together and form into small balls. Place into a glass pan and refrigerate for 15 minutes.

These come together in no time and they are perfect for your sweet tooth. (I used butterscotch in half the recipe for my Hubby and he said those were awesome, too!)

Recipe makes about 8 balls.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one

Egg Drop Soup

When I was younger, my mom always had things to help us feel better if we felt sick. For some it’s chicken noodle soup, for me, it was her egg drop soup. My moms version was Chicken Ramen, cooked to the package directions, with an egg dropped in. I remember this fondly and although I don’t eat Ramen anymore, her soup is what inspired this dish.

I have created a healthy, chinese-y soup that is done in under 5 minutes and so good. This soup is the easiest and quickest, you will want it all the time.

Egg Drop Soup

drop soup (1)

  • 5 cups chicken stock
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon liquid aminos
  • 5 eggs, beaten
  • large pinch of salt and pepper

Add the chicken stock to a medium-sized sauce pan, along with the sesame oil and coconut aminos. Bring to a boil. Add in the eggs and stir. Add the salt and pepper and turn off the heat. It’s done, serve immediately.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one