Cinnamon Bun Banana Loaf

Photo 5-30-2014, 6 22 17 AM (HDR)
Ok so this recipe is insane. Cinnamon swirl, moist banana bread.. NO GUILT! I’ve made a lot of bananas bread in my day. Paleo, gluten free, whole wheat, chocolate chip, blueberry, coconut etc… but I have to say, this one might be my new favourite.

This recipe is made with coconut and almond flour (paleo friendly, grain free) so you get a good dose of healthy fats, fibre and protein and a lighter load of carbohydrates. The bananas are loaded with vitamins and good carbohydrates to give you loads of energy to get through your day! The ooey gooey filling is just like that of a cinnamon bun without the sticks of butter and heaps of brown sugar. The only added sugar you’ll find in this recipe is in that cinnamon swirl that is made up of natural coconut sugar. Coconut sugar comes from dried coconut sap that is then crystallized to create an amazing sugar alternative. It contains potassium, iron and vitamins. It has been said to even help prevent the blood sugar crashes that make you hungry. The rest of the bread is sweetened naturally with the ripe bananas and just a few drops of stevia!
Photo 5-30-2014, 5 01 41 AM (HDR) (1)Photo 5-30-2014, 5 18 12 AMPhoto 5-30-2014, 5 27 19 AM
I realized recently that I share a lot of tips, tricks and information on my Instagram (@cleaneatinggoddess) account that does not always make it to my blog. So I have made a conscious effort to now include a lot of that information into my posts. A recent tip I posted was about bananas. I use a lot of bananas in my recipes because they are good for you, naturally sweet and give amazing dairy-like texture to non-dairy recipes. They are also an amazing replacement to cut down oil in recipes as they add so much moisture without any fat. They are a key ingredient in my smoothies, pancakes and breads. The problem with bananas seems that they are either too green, not brown enough or a mushy mess whenever we need them most. Heres my tip: Buy 2 bunches of bananas at the grocery store. When they get perfectly spotted, peel and cut the bananas in chunks then place them in a freezer safe bag. Keep them in the freezer to grab and go whenever you need! If you want to make banana bread, simply defrost the bananas for at least an hour and then use them as you would normally. Frozen ripe bananas also help make your smoothies insanely creamy and sweet without the need for any added sugar. Plus, you can also throw them in your food processor and have dairy and sugar free ‘ice cream’. Add in some almond or peanut butter and you have the most delicious snack!
Photo 6-3-2014, 9 42 18 PMPhoto 6-3-2014, 9 47 22 PM

I know some people who are reading my blog are just beginning their journey for a cleaner lifestyle and I know every little bit of information counts. If you don’t have Instagram, I have made every effort to get CEG’s updates on all social media outlets. So, if you have Twitter, Pinterest, Tumblr, or Facebook you can find me on those outlets to keep yourself updated (click those buttons on the top right). You can also subscribe to my blog (just enter your email on the right sidebar) to get email updates of new posts. As some of you may know, I am an elementary school teacher and school is finally out! That gives me a lot more time to cook, bake and focus on my blog. I have so much exciting news, recipes and information coming and I can’t wait to share it with you all! Now for that cinnamon bun banana bread…
Photo 5-30-2014, 6 21 57 AM

Photo 5-30-2014, 6 22 49 AM

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 3 very ripe medium bananas (mashed very well with fork or blended) + 1 extra banana sliced in half for topping (optional)
• 1/4 cup coconut oil melted + extra for greasing
• 3/4 tsp baking soda
• 1/4 tsp liquid stevia or 1/4 cup honey/maple syrup/agave
• 4 eggs
• 1/3 cup coconut sugar
• 2 tbsp finely shredded unsweetened coconut (optional, for topping)
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• pinch of salt

Directions:

1. Preheat the oven to 350 degrees and line and grease a 8.5 x 4.5 loaf pan with coconut oil. (Don’t forget to line with parchment paper, I did and it got stuck).

2.In a medium sized bowl whisk the coconut flour, almond flour, baking soda and salt until combined.

3. In a small bowl whisk eggs,, vanilla extract, stevia or other sweetener of choice. Then add mashed banana and melted coconut oil to the egg mixture and whisk more until well combined.

4. In a small bowl mix the coconut sugar and cinnamon until combined.

5. Pour the liquid ingredients into the dry and whisk until thoroughly combined and no lumps remain.

6. Pour only half of the batter in your greased loaf pan and spread it out evenly. Pour the coconut sugar/cinnamon mixture evenly to cover the batter.Then pour remaining batter on top of the cinnamon mixture. Spread evenly with spatula.Sprinkle with unsweetened coconut and sliced banana (optional).

7.Bake for 40-45 minutes or a toothpick comes out clean from a piercing in the center.

8. Let it cool for a few minutes then carefully run a knife along the edges to make sure nothing is sticking and invert into your hand and onto a wire rack to cool for 20 minutes. (You also might want to slice a piece off while its piping hot because its almost impossible not to!)

Photo 5-30-2014, 6 24 22 AM

Pan Roasted Dijon Salmon with Herb Oil and Asparagus

Photo 3-20-2014, 8 08 36 PM (HDR)

Salmon is loaded with protein and omega-3 fatty acids to give our brains a dose of happiness and intelligence. It is also a versatile and easy to cook. Salmon is one of my go-to’s when looking for a light yet satisfying meal. Whether you eat it raw, oven roasted or pan-seared it is a great base for any seasoning or sauce your appetite desires. My rule when cooking salmon in a pan is to simply let it be. People flip it and move it around which ends up with an unattractive and overcooked meal. Follow my directions carefully for a perfectly cooked, crispy skinned salmon.

Photo 3-20-2014, 7 21 16 PM (1)

Photo 3-20-2014, 7 43 14 PM (1)
The herb oil I made with this fish is light, refreshing and super easy to make. Fresh herbs are a great way to add flavour to a meal without adding extra sauce, oil or seasoning. Dill, parsley, basil are my three favourites but you’ll see how I explore other herbs such as rosemary, thyme and oregano in future posts. Bon appetit!

2014-03-20 20.56.54

 

Serves 1 or 2

Ingredients:

• Wild caught or organic salmon
• 1 bunch asparagus
• 1 tbsp fresh lemon juice
• 1 french shallot
• 2 tbsp avocado oil
• 1 tbsp olive oil
• fresh parsley
• fresh dill
• 1 tbsp stone ground dijon mustard
• sea salt and pepper

Directions:

1. Coat salmon in 1 tbsp of avocado oil, mustard, sea salt and pepper

2. Bring a large pot of salted water to a boil (for asparagus)

3. Heat avocado oil in a heavy skillet over medium heat. When the oil begins to smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done (about 3-4 minutes depending on how pink you like it.)

4. While the salmon is cooking, finely chop up dill and parsley (about 1/4 cup worth) and add to a small bowl.

6. Finely chop one shallot and add it to herbs.

7. Add olive oil, lemon juice and more stone ground dijon mustard if you like to the herbs and shallots and whisk. Season with a pinch of salt and pepper (add more olive oil if it looks too thick).

8. Check back on your salmon!

9. Boil asparagus for five minutes and drain.

10. Plate asparagus and salmon, drizzle with herb oil. Enjoy!