Paleo Banana Coffee Bread

More experimenting in the kitchen! I ordered banana flour on amazon, but unfortunately, I couldn’t wait to make this bread before it came in. So stay tuned for some fun recipes in the near future!

One of my favorite things to eat is banana bread. Normally topped with peanut butter, with a side of chocolate milk, but that’s only when I get a little too crazy on the weekends 😉 This is moist, delicious, and super easy to make. I hope you enjoy it as much as I did!

banana coffee bread paleo

Just take a look at the close up of this deliciousness!

Paleo Banana Coffee Bread

Banana Bread Ingredients:

  • 3-4 brown bananas, mashed
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup + 2 TBSP coconut flour
  • 2 eggs
  • 1/4 cup nut butter (i used almond – I bet peanut butter would be amazing!)
  • 1 1/2 tsp cinnamon (optional)
  • 1/4 tsp nutmeg (optional)
  • 1/4-1/3 cup honey (or any other type of sugar)
  • mini chocolate chips (optional – i used enjoy life)

Topping Ingredients:

  • 3 tbsp almond flour
  • 1/3 cup ghee (or butter) (put in fridge so its cold!
  • 1/4 cup of honey (or any other type of sweetener)
  • 1/4 cup coffee
  • 1/3 cup crushed walnuts
  • 1/2 tsp cinnamon (optional)

Pre-heat oven to 350 degrees. Mix all dry ingredients together (spices, flour) for the banana bread & set aside. Mix wet ingredients for banana bread together, then add in the dry ingredients. Pour into a greased bread pan (or line with parchment paper). Mix the topping ingredients together (cut the dry ingredients in with the butter/ghee), then sprinkle on top of bread. [Also optional – sprinkle mini chocolate chips on top of bread before placing in oven] Bake for 60-70 minutes, or until cooked all the way through. Serve warm, topped with nut butter & chocolate chips with a side of chocolate milk. Enjoy!

paleo banana bread       banana coffee bread paleo

Paleo Skillet Sweet Potato Egg Nests

Soooo this weekend, I cooked. and cooked. There were a lot of recipes I’ve been pinning on pinterest that needed to be made… so Sunday, I made my food for the week! Roasted green beans in the over, bacon-wrapped honey mustard chicken fingers, bacon & brussel sprout hash, and the best recipe of all… Sweet potato egg nests! These are perfect to make for 2 people – and all you really need are eggs and 1 sweet potato! Recipe is below!

sweet potato eggs

Paleo Skillet Sweet Potato Egg Nests


  • 4 eggs
  • 1 sweet potato
  • oil of choice (I used coconut)
  • Salt/pepper to taste
  • added spices to taste (optional)


Peel sweet potato with a vegetable peeler (or julienne peeler) and place all peelings into a cast iron skillet. Top with 1/4 cup coconut oil (or oil of choice) and mix in with sweet potatoes, turning the heat to medium on the stove. Add in your spices. Cook the sweet potatoes until soft, about 10-12 minutes. Make 4 little “baskets,” and crack open an egg in each one. Cook for about 1 minute, until the white are cooked on the bottom. Take the skillet and place in the oven to Broil on high for 1-3 minutes, or until eggs have cooked to your liking. Remove from oven, and let cool for a few minutes. Use a spatula to scoop out – and Enjoy!

Gluten Free Lemon Poppyseed Cupcakes with White Chocolate Lemon Buttercream Icing

gluten free lemon poppyseed cupcakes

Gluten Free Lemon Poppyseed Cupcakes

  • 1/2 cup tapioca flour
  • 1 1/4 cup coconut flour
  • 1/4 cup lemon juice
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup butter (take out of fridge so it begins to come to room temperature)
  • 3/4 cup coconut sugar (can use any type of sugar)
  • 1.5 tbsp poppy seeds
  • 1.5 tsp vanilla
  • 2 eggs
  • white chocolate chips (optional)

Preheat oven to 350 F. Mix all dry ingredients together (minus the sugar) and set aside. Whip the butter, then add in the sugar. Add in the lemon juice, vanilla, and eggs, mixing until all are incorporated. Slowly add in the dry ingredients. If the batter seems a little thick there are 2 things you can do: 1), add a little bit more flour, and make cookies… or 2), add a little bit of milk (almond/coconut/etc) to the mix until the batter thins out for cupcakes!

If making cookies, place dough on greased cookie sheet and bake for 8-12 minutes, or until cooked through. Make sure to space these out a bit from each other, as the dough will spread a little bit!

If making cupcakes, pour into a lined cupcake pan. Top with white chocolate chips for some extra flavor. Bake for 20-30 minutes, or until toothpick poked in the middle of the cupcakes comes out clean.

While your baked goods are baking/cooling down, this is the time to make your icing!

White Chocolate Lemon Buttercream Icing

  • 1/2 cup butter
  • 2 cups powdered sugar
  • juice of 1/2 lemon
  • 3/4 cup white chocolate chips

Whip butter with a mixer, then add the vanilla. Slowly add in the powdered sugar. Melt the chocolate chips, making sure to stir them consistently while heating. Add in the melted chocolate chips to the rest of the ingredients and mix well.

Spread the icing on cooled cookies/cupcakes and enjoy!

gluten free lemon poppyseed cupcakes with white chocolate          gluten free lemon poppyseed cupcakes with white chocolate icing

Crockpot Adobo Chicken Lettuce Wraps w/Coconut Aminos

Adapted recipe from Marks Daily Apple!

Ginger Chicken Lettuce Wrap      Ginger Chicken Lettuce Wrap 2

Crockpot Adobo Chicken Lettuce Wraps w/Coconut Aminos


  • 1-2 lbs boneless Chicken Breast (or 2.5 – 3 pounds bone-in skinless chicken thighs (about 8 thighs) (1130 to 1350 g)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup coconut aminos (120 ml)
  • 1.5 tsp powdered ginger (or 1 3-inch piece of ginger, peeled and thinly sliced)
  • 2 tsp powdered garlic (or 4 garlic cloves, thinly sliced)
  • 2 bay leaves
  • 1 teaspoon pepper (or 1 teaspoon peppercorns (5 ml))
  • optional: onions (i left out)
  • 1-2 cups of organic brown rice
  • Head of lettuce


Mix all ingredients in crockpot except for last 2. Cook on high for 2-4 hours, or until chicken is fully cooked. Cook brown rice & prepare lettuce cups while crockpot is cooking chicken. When all food is fully prepared & cooked, top chicken with brown rice & spoon into lettuce cups. Feel free to omit rice and add veggies if on low carb diet (shredded, cooked carrots, etc). Enjoy!

Paleo Pineapple Whip with Chia Seeds

Day 6 after surgery, and I am already getting stir crazy. I also had a lot of leftover pineapple that i needed to eat before it went bad, so i decided to create something instead of laying on my butt all day. (I stocked up on pineapple because I heard it was great for inflammation) I tried to be all fancy and download a plug-in recipe app thingie for my website, but I guess I am not tech-savvy enough to understand it. So… my recipe is below. Sorry it is not all fancy and easy to read, but it’s definitely worth making!

Pineapple Whip with Chia Seeds

Paleo Pineapple Whip with Chia Seeds

  • 2 cups of frozen pineapple (I had leftover fresh chunks that I froze)
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • 1 tablespoon of soaked chia seeds (soak in 1/3 cup of water overnight)
  • optional: stevia/honey to taste
  • optional: 1/3 cup canned coconut milk for a coconutty taste/creamier texture


  1. Throw all ingredients into a blender and blend until smooth.

Pineapple Whip    Pineapple Whip w Chia Seeds

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