Paleo Banana Bread

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• 3 bananas (about 1 ½ cups) mashed
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• ¼ cup palm shortening
• 2 cups blanched almond flour
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda

1. Place bananas, eggs, vanilla, honey and shortening in a food processor
2. Pulse ingredients together
3. Pulse in almond flour, salt and baking soda
4. Scoop batter into a greased 7.5 x 3.5 magic line loaf pan
5. Bake at 350° for 55-65 minutes
6. Remove from oven and allow to cool

Green Monster Smoothie

The smoothie that makes your skin just glow. :) Doesn't that sound nice? I have a friend who shared this with me and she showed pictures of her before and after and her skin was more clear and she had a glow to her complexion. BEAUTIFUL! I decided that I would like to give this green monster a try. I hear its pretty darn tasty and you cant taste the spinach at all. This will also make you very regular if you know what i mean. LOL! I will update after i try it and even post pictures if i stick to it and see a change in my skin. Im hoping i get the energy boost that others have gotten too. That would be awesome!

GREEN MONSTER
2 cups of spinach (fresh or steamed)
1/2 banana
3 strawberries
1 Tablespoon of flax seed meal or chia seeds
1 scoop of protein powder
1/2 cup of milk, milk substitute such as soy or rice milk OR even orange juice will work ;)


put in your blender, you can add some ice, blend for about a minute and drink!

Banana Sour Cream Bread

INGREDIENTS:

1/4 cup white sugar 1 teaspoon ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container sour cream

2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.	In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.	Bake for 1 hour, until a toothpick inserted in center comes out clean.

Granola

10 cups old fashioned rolled oats
3/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups raw chopped or sliced almonds (optional)
1 cup unsweetened shredded coconut
1/2 t salt (I use sea salt only)
1 1/2 T ground cinnamon
3/4 cup canola oil (I use coconut, I don't use canola products)
1 cup maple syrup
1 1/2 T vanilla extract
1 1/2 t almond extract (I skip this one and used a little honey instead)
Chia Seeds

Preheat oven to 250*.  Position both racks in the upper two-thirds of the oven.

Combine oats, seeds, nuts, coconut, salt, and cinnamon in a large (LARGE) bowl.  Stir until uniformly mixed,
In a 4 cup measuring cup, whisk oil, maple syrup, extracts, and honey if using (I used about a tablespoon). Pour into dry ingredients and mix until everything is coated.

Line two large jelly-roll pans with parchment paper and spread mixture in an even layer on each pan.  Put in over and set timer for 30 minutes.  Shuffle granola and rotate pans in the oven.  Set timer for another 30 minutes.  Then shuffle and rotate pans again.  Set timer for another 30 minutes.

At the end of 90 minutes of baking, turn off the oven and leave the granola there for up to six hours.  It will harden and crisp as it cools  If you like raisins in your granola, add them just before eating, don't store the granola mixed with fruit.

Store in airtight containers at room temp for up to three weeks, or freeze for up to 6 months.  Defrost at room temp.

**Recipe from Alana Chernila's book, THE HOMEMADE PANTRY.

Sticky Buns

1/4 cup butter

1/4 cup chopped nuts (pecans, walnuts or hazelnuts)

1/4 cup firmly packed brown sugar

2 tablespoons maple syrup

8 ounce can crescent rolls

1 tablespoon sugar

1/2 teaspoon ground cinnamon or freshly grated nutmeg

Preparation:

Preheat oven to 375 degrees F. Lightly grease 9-inch round cake pan. Place butter and nuts in pan. Heat in oven for 2 minutes. Remove from oven. Stir in brown sugar and syrup. Spread mixture evenly in bottom of pan. Remove dough from can, but do not separate or unroll. With a serrated knife, cut into 6 large or 12 small slices. Combine sugar and cinnamon in shallow-sided bowl. Dip both sides of dough in sugar mixture. Evenly space rolls in pan. Sprinkle any remaining sugar over top of rolls. Bake for 17 to 20 minutes. Cool for 1 minute. Place plate upside down over pan. Invert pan and plate onto serving platter. Spoon any remaining drippings over rolls. Serve warm.

5 Ingredient Peanut Butter Granola Bars

makes 12-16 granola squares

4 cups rolled oats
2 tablespoons chia seeds (these are optional, I just love the texture they give)
1/2 cup unsalted peanuts, chopped
3/4 cup natural peanut butter, melted
1/2 cup brown rice syrup (honey works too!)

add ins:

chocolate chips
wheat germ
flaxseed
dried fruit (I made some with cherries!)
other nuts
seeds
coconut

 Preheat over to 350.
In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine.

Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time.

Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm.

If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.

Sausage Pinwheels

                        

1 pound ground pork sausage

 

1 onion, finely chopped                                                    

                    

2 stalks celery, finely chopped      

              

1 tablespoon chopped fresh parsley     

 

Black Pepper to taste

 

1/2 (17.5 ounce) package frozen puff pastry, thawed

 

Directions:

 

 

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
3. Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
4. Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm. 

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty: 3/4 cup Almond Milk about 15 ice cubes 1/2 tsp Vanilla 1-2 Tbsp unsweetened Cocoa powder 1/3 of a Banana Blend.

☆.•♥• Cinnamon Roll Swirl Cake Recipe! •♥•☆

For the batter~ 3 cup flour 1/4 tsp salt 1 cup sugar 4 tsp baking powder 1 1/2 cup milk 2 eggs 2 tsp vanilla 1/2 cup butter, melted Topping~ 1 cup butter, soft to the point of almost melted* 1 cup brown sugar 2 Tbsp flour 2 Tbsp cinnamon In a large bowl, mix all the ingredients together except for the butter. once mixed ...slowly pour in the butter. Pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-40 minutes. Glaze~ 2 cup powdered sugar 5 Tbsp milk 1 tsp vanilla While the cake is warm ~ drizzle the glaze over the cake. :)

French Toast Casserole

Grandma Jan gave me a really good recipe for french toast.

5 cups bread cubes
4 eggs
1 1/2 cup milk
1/4 cup sugar
1 tsp.vanilla
2 T butter
2 T sugar with 1 tsp. cinnamon
Sprinkle of salt

Spread bread cubes over the bottom of greased 8x8 inch pan. set aside

In bowl beat eggs, milk, 1/4 cup sugar salt and vanilla. Pour over mixture.

Dot with butter and sprinle cinnamon sugar over it. Cover and refrigerate over night.

Uncover and bake in preheated 350 degree oven for 45 minutes.

Grandma puts the pan in another pan with water in it, then it stays soft.
Had it for breakfast this morning really good.

It's a good weekend breakfast you can do the night before. You can also double the recipe and put it in a 9x13 pan.

Grain and Nut Whole Wheat Pancakes

Ingredients

1 1/2 cups old-fashioned oatmeal
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup milk
1/4 cup vegetable oil
1 egg
1/3 cup sugar
3 tablespoons chopped walnuts (optional)

Directions

1.Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.

2.In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.

3.Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Blueberry Coffee Cake

Sour Cream-Blueberry Coffee Cake
from: Southern Living

½ cup butter, softened
½ cup granulated sugar
2 large eggs
1 (8 oz.) container sour cream
1 tsp. vanilla
2 tsp. grated lemon rind

1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt

1 pt. fresh or frozen blueberries (raspberries, blackberries, etc.)
½ cup chopped pecans
¼ cup granulated sugar
1 tsp. cinnamon

1 cup powdered sugar
4 tsp. milk

1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add ½ cup granulated sugar, beating 2 to 3 minutes. Add eggs, sour cream, vanilla and grated lemon rind, beating until smooth.

2. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring form pan.

3. Combine berries, pecans, sugar and cinnamon. Sprinkle over batter.

4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.

5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.


NOTES: (Step 2) I don’t have a spring form pan – round cake pans work just fine.

(Step 3) I scoop out a handful of the cinnamon and sprinkle a layer of that first. Then I sprinkle the berries and pecans. It makes the cake look more even.

(Step 5) If I want extra lemon flavoring, I replace some (or all) of the milk with lemon juice.

Oatmeal Raspberry Bars

INGREDIENTS:

* 1/2 cup packed light brown sugar
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 3/4 cup seedless raspberry jam

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Low-fat Pumpkin Muffins

INGREDIENTS:

* 1 (18.25 ounce) package spice cake mix (or any flavor will do)
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves


DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.


NOTE: Some people like to add water to make it into more of a batter consistency, but either way is fine. You don't have to add the spices, but it adds a nice touch. : )

Cinnamon Rolls

Ingredients:
2 C whole milk
1/2 C vegetable oil
1/2 C sugar
1 tbsp active dry yeast
4 C flour
1/2 C flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt
Filling:
1 C melted butter
3/4 C sugar
1/2 C cinnamon (or more depending on preference)
Frosting:
1/2 bag powdered sugar
1/4 C milk
1 tsp vanilla
2 tbsp melted butter
pinch of salt

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it.

Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake at 400 for 15 to 18 minutes.

Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.

-The Pioneer Woman