Paleo 'Nanner Bread & Raw Berry Jam

This bread is a fan fave when I run/cater fitness retreats in North America! Coconut flour is surprisingly expensive to buy in Costa Rica, and making my own can be time consuming. SO I love whipping up this loaf when I am in the US and Canada where the coco commodity is plentiful! This recipe is high protein, gluten free, and absolutely divine!

Ingredients

3 medium ripe bananas

4 organic, free-range eggs

1/3 cup unrefined coconut oil

1 teaspoon vanilla extract

1/3 cup coconut flour

3 tablespoons nutritional yeast

1 tablespoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 350F degrees.

Line a standard loaf pan with parchment paper.

In food processor or Vitamix, add bananas, eggs, oil, & vanilla. Process until well combined.

In large bowl, add all the dry ingredients and mix.

Pour in the banana mixture and fold to combine wet & dry.

Pour the mixture into lined pan. Bake for 45-55 mins until browned, fluffy and a fork comes out clean when inserted into the middle of the bread.

Serve with raw jam.

Jam

1 cup fresh berries (raspberry, strawberry, blueberry, etc)

2 pitted dates

Add all to jug of high powered blender.

Blend on high until dates are completely broken down and jam is thick.

Keeps in the fridge for up to 5 days.

Green Jolt Juice

Green Jolt Juice

This is a real energizer!

2 green apples, cored

1 orange (peeled)

1 whole cucumber

1/4 lemon (peeled)

Big Handful of spinach or kale

Juice! Drink. Be energized!

Vanilla Bean Chia Parfait

Vanilla Bean Berry Chia Pudding - serves 2

A perfect light snack! It’s parfait!

1 cup coconut milk, plus more if desired

1 banana

1/4 large vanilla bean, seed scraped + pods reserved

1 teaspoon vanilla extract

1 T coconut sugar or brown sugar

pinch of salt

3 T chia seeds

1 T unsweetened coconut

1 T slivered almonds or granola

1/4 C fresh red berries or mango or other fruit of choice.

In blender, combine first 6 ingredients.

In large mixing bowl, add chia, and then pour liquid mixture over top, whisking as you do so.

Allow chia to rest for 15 minutes in refrigerator. To serve, pour 1/4 chia into bottom of serving glass/take-away container, add 1/4 of the coconut, berries, and almonds. Top with 1/4 more of the chia, and add a last layer of berries, almonds, coconut. Serve.

Chia keeps for up to 3 days in sealed glass container in refrigerator (do not layer until ready to serve)