Skinny Gluten Free Banana Coconut Bread

Having a good friend over for brunch tomorrow and I wanted to make some homemade goodies that were still...eh sorta good for me? I decided to make some banana bread with some bananas I had on the counter and I found this recipe! I made a couple changes from the original, seriously, YUM. These are sugar free (besides honey), gluten free and packed with great stuff for you.  I love this bread!

3/4 cup coconut oil

1 cup honey

6 egg whites

2 teaspoons vanilla extract

2 cups mashed bananas

1 1/4 cup Gluten Free AP flour *

1 cup Gluten Free Oats (rolled oats), pulsed in food processor to make an oat flour

1/2 cup vanilla protein powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 teaspoons baking soda

3/4 cup unsweetened coconut milk

1 cup unsweetened shredded coconut

1 cup mini chocolate chips

Directions:

• In a large bowl, cream the coconut oil and the honey. do not melt the coconut oil first, you want it to be solid so it acts like a butter mixing with the honey.
• Add the egg whites, vanilla and banana and mix completely. 
• Sift the flour, oats, protein powder, cinnamon, and baking soda. 
• Slowly add the flour mix, alternately with the coconut milk, to the banana mixture. Do not over mix. 
• Stir in the shredded coconut and chocolate chips by hand. Next time i make this recipe i will also add 1 cup chopped walnuts too!
• Divide the batter in the loaf pans and sprinkle with some additional mini chocolate chips.
• Bake at 350 degrees for 35 minutes. 
• Let cool in the pans before flipping out onto cooling racks. 
• Keep bread in sealed container for 5-7 days or freeze the loaves to have on hand later! Makes 4 mini loaves or 1 large loaf. 

* If you don't want to make it with Gluten Free flour, you can easily substitute 1-1 normal AP flour and rolled oats. 

Crock Pot Chicken Soup

I found this recipe on Pinterest of course, although why I didn't think of it before is beyond me. So easy. I put it together while I was cooking dinner last night, so it was perfect for a busy week night. Tasted pretty good too- comfort food without all the effort! Sorry, in all my haste to make it, I completely forgot to take pictures.

3 chicken breasts (or about 7 thighs)

1 cup carrots

1 cup onions, diced

1 cup celery, diced

1 large can of petite diced tomatoes

1, 32 oz container of chicken broth

Corn pasta

1 tablespoon oregano

2 teaspoons garlic powder

salt and pepper

1/4 cup basil, chopped

Directions: 

• Put all the veggies in the crock pot then put the chicken on top.
• Add all the seasonings, tomatoes and chicken broth, mix to incorporate. 
• Cook on low for 8 hours. 
• Options for the noodles: You are welcome to cook your noodles right in your soup, it always gives it extra flavor, BUT if you think you will have any left overs, I recommend against doing that. It will only make your noodles super soggy overnight. If you do want to cook them in the crock this is how you do it (otherwise, just boil the noodles how you normally would). 
• About 30-45 minutes before you want to eat, add your favorite noodles. I used corn penne noodles. Let cook about 30-45 minutes until al dente.
• Serve up and sprinkle with some Parmesan cheese and fresh basil!

Easy Crock Pot Turkey Breast

A friend posted a recipe for what looked like an amazing turkey breast recipe in the crock pot. Of course, when I went to make it, I couldn't find the recipe anywhere. I tried to remember everything that was in it and made this turkey recipe. Believe me, its seriously delicious! The turkey is so incredibly moist and the gravy that is makes is great - its like Thanksgiving Dinner all rolled into one.

1 (5-6 pound) turkey breast

1/4 cup orange juice

1- 14 oz can whole cranberry sauce

1- 1 ounce package of Lipton Onion Soup Mix

For gravy
2 tablespoons corn starch
2 tablespoons water

Directions:

• Let turkey breast thaw (I had mine in fridge 2 days before)
• Add turkey to the crock pot
• Mix all the other ingredients together and then pour over the turkey
• Cook on low for 8-9 hours. 
• Remove the turkey and shred or carve!
• If you want, make a BOMB gravy with the juice left in the crock pot. Simply put the juice in a pan on the stove and add 2 tablespoons of cornstarch to 2 tablespoons water to make a slurry. 
• Bring the juices to a boil and slowly add the corn start mixture. Let it cook and it will begin to thicken. 
• This gravy is great because it has a tiny bit of sweetness from the cranberry. 

Gluten Free Pumpkin Cupcakes with Vanilla Maple Frosting & Maple Bacon Crumbles

Today I really felt like baking, just one of those days where Stephen was at football, I probably should have been working out, and just felt good :) I am trying not to eat wheat or gluten (as much as possible) so I made these gluten free! I am also not supposed to be eating white sugar, but we will keep this a secret right? AAANdddd because there is bacon on them, that makes them Paleo right? :) Honestly, the ingredients list below looks really long, but these cupcakes are super simple!

Cupcakes
1 cup Gluten Free AP flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs at room temp
1 cup pumpkin puree 
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil

Frosting
8 ounces cream cheese at room temp
4 tablespoons butter at room tempvanilla beans removed from 2 pods

1/2 teaspoon vanilla extract (I used my homemade extract)
1/2 teaspoon imitation maple flavor (NOT maple syrup)
2 cups sifted powdered sugar

Topping
1/2 pound crumbled Maple Bacon

Directions:

• Preheat the oven to 350 degrees. Line your cupcake tins with liners (This recipe makes approx 18 medium sized cupcakes)
• Into a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• In a larger bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
• Divide the batter among the prepared tins and bake for 20-25 minutes until a toothpick comes out clean. Set aside and cool.
• Before cooking, cut up bacon into small pieces then fry up. Set aside and cool completely
• Make the maple frosting by using an electric mixer with the paddle attachment, cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the powdered sugar and mix until smooth.

Adapted from Ina Garten

Ancho Chipotle Chicken Fajitas

Fajitas are a go-to meal for us. Low in carbs, great flavor and so easy. I found some pre-marinated Ancho chicken at Vons over the weekend and thought it would make perfect fajitas. I was right- so delicious. They came out a little watery with the marinade, but just drain before adding to your corn tortilla and it will be fine. I had a corn tortilla for one, but then just put the mix over fresh baby spinach. It was perfect!

1 package of Ancho Chipotle Chicken *

2 pasilla peppers

1 red pepper 

1 tablespoon olive oil

1 onion

salt and pepper

Directions:

• In a dutch oven or normal pan, add olive oil and onions cut into thin long pieces and saute for about 4 minutes. 
• Add peppers and mix all together. Then add salt and pepper to your preference.
• Add chicken thighs and get them all mixed in with the veggies. 
• Cover the dutch oven and let cook about 15-20 minutes. 
• Remove the chicken and cut into strips, then add back to the veggies and stir. 
• Serve it up on your favorite warmed corn tortilla or over a bed of spinach!

* I am not sure if the chicken is only available and Vons and Safeway. If you don't have or can't find the pre-marinated chicken, from eating the chicken, I think the following would be a good substitute for the marinade. Mix 1 tablespoons ancho chili powder, 1/2 cup chili sauce, 5 garlic cloves, 2 tablespoons coffee and the zest of 1 orange.

Taco Soup

Stephen requested this meal after he had it at one of the coaches houses after a game last week. Super easy, kind of like my Pantry Chili but a little more like a soup and less like a chili- if that makes sense? Stephen actually found all the ingredients for the Taco Soup and was going to make it for me... but I kind of took over. Sorry Stephen! It was really good - I give him all the credit :)

1 lb of ground turkey

2 cans of corn

1 can of black beans

1 can of white beans

1 medium size can of hominy

1 large yellow onion

1 can of green chilies

2 cans vegetable or chicken broth

1/2 cup jar jalapenos (we didn't have this but thought it would be a good addition)

Optional ingredients to add when you serve: 

cilantro

Green onion

more yellow onion

cheese 

Seasoning mix (or you can use store bought taco seasoning):

2 tablespoons chili powder

2 teaspoons garlic powder

salt and pepper

1 teaspoon cumin

1 teaspoon oregano

Directions: 

• In a large pot, cook turkey and add seasoning mix.
• Add onion and saute until it starts to get tender. 
• Add the vegetable broth and scrape the bottom of the pan to get all of the little bits off- that is all flavor! 
• Dump in all the other ingredients and let it cook about 20 minutes for all of the flavors to join together.
• Serve up and top with your favorite toppings!

Chicken & Sweet Potato Hash

Had some chicken in the fridge I needed to use and some sweet potatoes that were definitely in need of preparing since they had been sitting on the counter forever. This was a great dish that was super filling and satisfying... not to mention SUPER easy! This is a perfect dish for dinner, but could also be served up for breakfast too. This dish could easily serve 4 people, or 2 with some leftovers.

2 chicken breasts

2 sweet potatoes

1 yellow onion

3 cloves of garlic

1/2 tablespoon olive oil 

4 eggs (2 eggs per person)

salt and pepper
1/4 teaspoon curry powder

garlic powder

oregano

Isn't the prettiest dish, but sure tastes amazing!

Directions: 

• Dice up the chicken into small cubes. 
• Dice up the sweet potatoes into cubes, about the same size as the chicken (1/2 inch pieces roughly)
• Dice up the onion and garlic. 
• Start by sauteing the onion in oil for about 2-3 minutes. 
• Then add garlic and sweet potatoes and cook about 5-8 minutes. The sweet potatoes will just start to get tender. Season with a little salt and pepper and garlic powder. 
• Season the chicken with some salt and pepper, oregano and garlic powder. Then add to the pans!
• Add the curry powder to the hash and cook until the chicken is browned and cooked all the way through and the sweet potatoes are tender but still have some firmness (you can also substitute whatever you favorite seasonings are here, but the curry surprisingly added something great)
• In a separate pan, fry up an egg (however you like it - I recommend over-easy)
• Place your cooked hash on a plate and serve the egg over the top!