Chocolate Banana Bread Muffins
⅓ cup melted coconut oil or extra-virgin olive oil*
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice or water (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
1/4 cup dark chocolate chips
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold dark chocolate chips in now.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Enjoy 2 now and save the others for breakfast on Tuesday and Wednesday
Pear and Cheese
1 Medium Pear
1 String Cheese or non dairy cheese
Brussel Sprout Hash
2cups Brussel Sprouts finely chopped
1tbsp Extra Virgin Olive Oil
2tbsp Chopped Almonds
Chop sprouts with knife or use food processor. Add olive oil to skillet and throw in sprouts, sprinkle with salt and pepper. Let cook for 1 minute and add almonds.
Crack the eggs into opposite sides of pan. Pour in 2tbsp of water and cover with lid. Let the eggs steam for 2 minutes. Once the white of the eggs are cooked through place on top of the Brussels!
Peanut Butter Strawberry Sprouted Toast
2 slice sprouted bread, toasted
1tbsp peanut butter
1 cup strawberries sliced
Cranberry Almond Kale Salad w Salmon
Ingredients for Salad:
1tbsp Dried Cranberries
2tbsp Sliced Almonds
2tbsp Citrus Dressing
Wash Kale and rip off the stem. Either chop the kale into strips or put through a food processor. Place into bowl. Toss with the citrus dressing. Top with cranberries and almonds.
Cook Salmon at 350 for 10-12min once cooked place on top of salad
Ingredients for Citrus Dressing:
Zest of 1 Orange
Zest of 1 Lemon
Juice of One Lemon
Juice of One Orange
.24cup Extra Virgin Olive Oil
Put all dressing ingredients into a container with a lid and shake until it's well blended. Can stay in refrigerator up to 7days.