Stop the presses! You don't ever have to search for a good Banana Nut Muffin recipe again. Ever. It's right here and it's the last one you'll need...I'm that confident. My daughter walked in from school today and the conversation went something like this... "What's that smell...are you making muffins?" I was like, "Yes, banana nut!". As I predicted, she responded, "Are they paleo?" And much to her dismay, my answer was "Yes". In her mind, any baked paleo treat is crumbly, tasteless and bland and definitely not worth her time. But these smelled so wonderful and came out hot and fresh. To no one in particular, she said, "OK, fine, I'll try it." After her first bite, she asked if they were really paleo. "They're really good Mom!" And it was then I knew that I found the perfect recipe. Believe me, I've made my fair share of muffin recipes and have a whole folder of paleo banana nut breads, muffins, cookies, and pancakes. I feel like the Bubba Gump of bananas. But this one is so much better than the rest. The combo of almond flour AND coconut flour, along with a few added dates and ripe bananas give these a good texture and the right amount of sweetness. You must try.
2 cups almond flour
1/3 cup coconut flour
1 t. baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1 cup chopped pecans
1/3 cup dates (or raisins if you prefer)
3 ripe bananas
1 T. vanilla (I prefer Mexican vanilla)
1/4 cup honey
3 T. coconut oil melted
2 T. almond butter
Preheat oven to 350 degrees. (In a non stick pan, roast pecans on medium heat until fragrant tossing gently as they roast. This step is not a must but it adds another level of flavor and complexity to the muffin.) Set aside.
Mash bananas with a whisk or fork, and add honey and almond butter. Beat eggs and add to banana mixture. Add oil and vanilla and blend well. In a separate bowl, mix all dry ingredients, including pecans. Mix wet with dry ingredients. Spoon batter into lined muffin cups or a non stick muffin pan. (I love my non stick muffin pan from Sur la Table. NOTHING sticks to this and it's so easy to clean.) Bake 15-20 minutes. Makes 12-15 muffins.
One of my favorite places to go to lunch is a Vietnamese restaurant called Pho Long on Olive. Their mein ga is a delicious chicken soup with rice noodles served up with a plate of bean sprouts, thai basil, cilantro, limes and jalapenos. The broth is rich and savory and I've tried to recreate that flavor at home. I make mine without noodles, which just makes more room for all the other goodies I put in the bowl. Part of the trick is simmering the chicken on low for
a few hours which adds richness to the broth. You will love this soup!
1 Whole Chicken (preferably free range or organic)
10 cloves of garlic, smashed
2 large yellow onions
salt and pepper
1 bunch green onions
2-3 cups bamboo shoots
1 bunch thai basil
1 bunch cilantro
1 lime cut up
Place chicken in a large stock pot and add about 4 quarts water. Peel garlic. Set garlic piece on cutting board and place broad side of knife over it. Place your palm on the flat side of the blade and press down on garlic, smashing it. Throw smashed piece into the pot with the chicken and water. Continue with all the garlic pieces. Smashing it releases the flavor. Slice an onion into quarters and add to pot along with 2-3 t. salt. Bring to a boil and then reduce heat to low and cover. Simmer on very low for about 2-3 hours. Simmering on low helps keep the broth clear. When cooked, strain the broth into another container. When the chicken is cool enough to handle, pick the meat from the bones. Return all broth and meat back into stockpot. Slice another onion into thin rounds and add to pot. Slice up green onions into small rounds halfway up to the green part. Add to soup pot. Taste broth and season with more salt and pepper. Simmer on low until onions are soft and clear.
Here is where you will find all my favorite, go to recipes. Whether you are looking for a weeknight staple or a "once in a while" treat, these are my tried and trues.