All through life we are constantly faced with many obstacles preventing us from getting to our next step in life. In my case, an obstacle like starting Saint Mary’s LEAP program (a college program for dancers) and being overwhelmed with a dance-heavy season at San…
If you are a fan of anything with pumpkin or pumpkin spiced then you’ll truly fall in love with this recipe! These Pumpkin Pie Fat Balls get their name because they are full of healthy fats, like monounsaturated and polyunsaturated fats, from nuts, seeds, and coconut and because they taste just like pumpkin pie! Well, almost.
I know what you’re thinking . . . not another banana bread recipe!
Well, if you read my last post about my Pinnertest food intolerance test results, you would know that I’m quite intolerant to egg yolks. So, even though I’m not a vegan (as of now) I wanted to try and experiment baking vegan and paleo goods without eggs! Not to mention, the weather is changing so now I have no excuse not to bake as many goodies as my heart desires! Plus, it makes the whole house smell heavenly. I mean who wouldn’t want to cuddle up by the fireplace with a nice cup of tea and a slice of warm banana bread for brunch on a weekend morning?
So, with my super over-ripened spotty bananas and fantasies of banana bread on my mind, I searched the web for the best vegan banana bread recipes and found Sweet Simple Vegan’s Vegan and Oil-Free Banana Bread! I did make some changes and some additions to the recipe. The original recipe calls for gluten-free oat flour but I used Bob’s Red Mill Paleo Baking Flour instead, which uses Almond Flour, Arrowroot Starch, Organic Coconut Flour, and Tapioca Flour. I nixed adding dates because bananas are already so sweet on their own that there was no need. Plus, instead of using any kind of nut milk, I added a bottle of Golden Chai Spice Almond Milk from Pop and Bottle just for fun (also because I’m a hardcore turmeric-golden-milk fan).
You may be wondering, how in the world can you bake banana bread without eggs?
Well, say hello to my little friend called “Flegg” (insert Tony Montana holding a banana-shaped bowl). A “flegg” is made by mixing ground flaxseed meal with water and is now one of my new favorite vegan baking/cooking substitutes requiring eggs. All you have to do is mix the flaxseed meal and water in a bowl and let that baby sit in the fridge for about 15-20 minutes, or until it has a gel-like consistency. If you don’t have flaxseed meal, simply blend flaxseeds in a food processor until it forms a fine powder. (If you don’t have flaxseeds OR flaxseed meal, chia seeds are a great alternative!) I’ve been using fleggs for quite some time now and find that it works really well! Also, the extra bananas in this recipe provide the moisture needed in place of eggs.
So, whether you’re vegan, intolerant to eggs, and/or in love with golden milk like me – this banana bread recipe is just for you!
- 2 tbsp ground flax seed powder or chia seeds
- 6 tbsp water
- 2 cups paleo baking flour (almond flour, coconut flour, arrowroot starch, and tapioca flour)
- 3 large ripe & spotty bananas, mashed
- 1 extra banana to top, if desired
- ½ cup golden almond milk from Pop and Bottle (can use regular nut or coconut milk instead)
- 1 ½-2 tsp organic vanilla extract (I used 2)
- 2 tsp cinnamon
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- 1 Tbs tigernut prebiotic smoothie mix (optional)
- 1 tsp turmeric
- 1/4 tsp ashwaghanda (optional)
- 1/4 tsp rholdiola (optional)
- splash of ginger juice (optional)
- a dash of black pepper (for turmeric absorption)
Preheat oven to 350 F and line a 9×5″ bread pan with parchment paper.
Mix flax seed meal (or chia seeds) with the water, stir well and leave it aside till gooey, about 15-20 minutes.
In a big bowl add the paleo baking flour with baking soda, baking powder, salt, cinnamon, turmeric, pepper, and adaptogens and mix well.
Add the mashed banana and flaxseed mixture and stir till it’s combined. Add the banana and flaxseed mixture to the dry mixture; stir until combined. Add in optional ingredients.
Scoop/pour mixture into prepared loaf pan. If desired, take the fourth banana, slice it in half lengthwise, and press into the top of the bread, cut side facing up.
Bake for 50-60 minutes, or until a toothpick runs clean.
Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.
Slice, Serve, and Go BANANAS (again)!
Food intolerances are different than food allergies. How my Pinnertest food intolerance test helped me identify foods I probably shouldn’t eat.
Ah, fig season! One of my favorite times of the year! Figs are very high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (promotes bone density), copper, and potassium (helps lower blood pressure), as well as vitamins K and…
I have something to admit. I may have a problem, maybe even an addiction.
I must roll out at every chance I get.
I have a roller at work (San Francisco Ballet); one in my theater case (when we are practically living at the War Memorial Opera House); one at home, and even a travel-sized one when I’m on the go! You can usually see me rolling out on one of my many rollers, after class, rehearsals, a long day at work, days off, and even on vacation — is being addicted to rolling out a thing? I have rollers of every different, size, shape, color — you name it.
My rolling out obsession began during a summer intensive at Ellison Ballet in NYC a few years back. My teacher, Erin Forrest, was incessant about the importance of rolling out after dancing to maintain long lean muscles. And the rest is history.
Allow me to clarify, there are many benefits to rolling but to name a few; rolling out increases blood circulation, breaks up scar tissue, prevents injuries, decreases soreness, removes lactic acid, increases flexibility, mobility and much more! Some of the best areas to roll out are hamstrings, glutes, quads, calves, IT bands, and upper/lower back.
Disclaimer: It’s very important when you roll out start slow, never quick or rushed. Why? You want to slow it down and give your muscles enough time to relax, break up fascial adhesions to receive the full benefits.
Recently, HyperIce sent me the VYPER 2.0 Vibrating Roller to test out and I think I’m seriously in love. According to HyperIce’s promo sheet, “The VYPER is a cutting-edge fitness and recovery device that uses pressure and vibration to improve the body’s overall performance.” I couldn’t have said it better myself.
The roller is eco-friendly, rechargeable, has grooved and smooth sections, a high-intensity vibrating core, and three different speed settings. However, I’ve only used the lowest setting because it’s very powerful. The vibration loosens and relaxes the body’s soft tissue (muscles, tendons, ligaments, fascia) while maintaining flexibility and range of motion. I should mention it has become part of my night-time recovery routine.
The one feature I wish they could change about the roller is that it should be a little bit softer. It’s fine when you’re stagnant or sitting/laying on it, but when rolling, it’s a little too hard for my liking. Nonetheless, it’s a roller worth investing if maintaining muscle health is your goal. It costs $199.
Another alternative to using a roller is The Stick. Yes, it’s actually called “The Stick”. This rolling device is great for slightly gentler rolling needs like calves, quads, and hammies. I also like to use it to stretch my shoulders.
I also like to use a ball to roll out smaller muscles, like the arch of my foot, psoas, glutes, hips, and lower back.
Rollers come in all shapes and sizes; what works for me may not work for you, but finding the right one for the right area is like discovering a new show on Netflix. It’s just what you’re looking for.
Disclosure Text: I have a material connection because I received a gift or sample of a product for consideration in preparing to write this content. All opinions within this article are my own and are typically not subject to the editorial review from any 3rd party.
Smoothies are one of my favorite ways to start my morning and “break the fast” because you are loading up on a ton of nutrients, vitamins, and minerals right from the get go. Plus, your digestive system doesn’t have to work as hard to digest your food since it’s blended together! This purple power smoothie has got plant-based protein, resistant starch, healthy fats, some complex carbs, low in sugar, anti-inflammatory properties, and much more!
When it’s hot out and you’re too lazy to cut up your vegetables, this salad with oodles of (veggie) noodles is just for you. Full of all the colorful veggies, healthy fats, fiber, and fresh herbs.
When life gives you squishy, brown, spotty bananas you make banana bread of course! Plus, being my indecisive self, I couldn’t decide if I wanted to make banana bread or zucchini bread so I made it the best of both worlds.
Original recipe adapted from The Civilized Caveman’s paleo banana bread recipe with some substitutions and additions. Not only is this recipe flour, grain, and dairy-free, but it’s sweetened only with bananas! What I’ve learned about my experiences with sugar is a little goes a long way and fruit is already so sweet on its own you won’t even miss/need the sugar! Also, there’s a whole zucchini in there; anyway to sneak more veggies in. *wink*
I topped it off with Kite Hill Foods plain unsweetened almond yogurt (bomb vegan yogurt), Jem Organics cinnamon maca almond butter (my favorite nut butter of all time), Purely Elizabeth Coconut Cashew grain-free granola (highly addictive), and fresh berries from the farmers market (because berry season!).
As Gwen says…This sh*t is bananas!
Not only is this recipe for paleo banana zucchini bread flour, grain, and dairy-free, but it's sweetened only with bananas! Also, there's a whole zucchini in there; anyway to sneak more veggies in. *wink* Original recipe adapted from The Civilized Caveman's paleo banana bread recipe with some substitutions and additions.
- 3 bananas
- 3 eggs
- 1/2 cup Bob's Red Mill paleo baking flour almond flour, arrowroot starch, organic coconut flour, & tapioca flour
- 1/4 cup Jem Organics cinnamon maca sprouted almond butter
- 2 1/2 tablespoons coconut oil
- 1 grated zucchini
- 1 tsp ashwaganda
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp Organic Gemini's tigernut prebiotic smoothie mix tigernuts & pea protein
- 1/2 lemon zest
- pinch of sea salt
Preheat oven to 350℉
Combine your bananas, eggs, nut butter, shredded zucchini and coconut oil in a mixing bowl and mix well.
Then add in your paleo flour, spices/adaptogens, baking soda, baking powder, vanilla, lemon zest, sea salt, and the rest of the ingredients and mix well.
In loaf pan lined with parchment paper, pour in your batter and spread evenly.
Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and flip your bread out onto a cooling rack.
Slice, serve, and go BANANAS!