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Happy post-Easter week, everyone! I hope you all had a fantastic Easter weekend! Hubby had to work this weekend, so the kiddos and I took a spontaneous trip to visit my parents. Between Easter egg hunts, getting together with family and friends, and lots and lots of candy, we had a great time! I will admit that I’m glad to be getting back into the swing of our normal routine though. Let me just say that travelling alone with three little ones was probably not the best idea I’ve ever had. lol!
I debated about what my after Easter post would be, but when I started cleaning out and re-stocking the fridge, I decided I would do a post on lettuce. I know, you’re probably thinking, Seriously? Lettuce? Well, several months ago, I remember asking on my facebook if anybody had good ideas for making lettuce keep longer. I kept running into the problem of having to toss nearly half a head of lettuce, because we weren’t eating it fast enough. That can be such a waste! Several people suggested different ideas. But, the general consensus was that nobody really had an idea that made lettuce last super long, and many of them said to let them know if I found a solution.
Well, I am here to say that I have indeed found a solution to the lettuce-going-bad-too-early problem!
With the season of pumpkin-y things upon us, I’m always hankering for a new pumpkin creation to try. Well, during one of my down times between kiddos, making buy lasix cheap online, running errands and going insane, I had an epiphany! I’ve always been a lover of Muddy Buddies (Puppy Chow, as some of you like to call it), and I thought, “Hey, what about a pumpkin version?!”
I immediately started brainstorming and rummaged through my pantry for possible ingredients. I never expected the first batch to come out the way it did.
Usually creating recipes is all about trial and error. But, the result was pretty amazing! My husband was the first one to try it, and this is what happened after he started chowing down . . .
He thought that hiding in the closet would help keep anyone else from being able to eat it. Sorry, hon, I can still see you.
My husband is a very picky eater, so when he reacted that way, I knew it had to be good. Then, my boys and I tried it and let’s just say, it didn’t last very long. Not trying to toot my own horn, but it is yummmmy!
I love Larabars, because most of them are Paleo-approved. But, they are just so doggone expensive, especially if you’re buying them from a regular grocery store. You’re looking at paying more than a dollar per bar at a health foods or grocery store.
So, I did some investigating and decided to create my own Larabar recipe. I never expected to land a tasty recipe on the first try.
This homemade recipe is so yummy and hits the hunger spot incredibly well! To make it even better, my two-year old loves them! I would be selfish if I didn’t share the recipe.
This recipe is pretty rich, so cutting it into smaller bars would be better. Store in the refrigerator to maintain freshness.
If you remember one of my posts from the past, then you remember my insane love for banana bread (especially my mom’s). Well, going Paleo almost made me depressed, in that regards. I was about to go into mourning over my not being able to have my banana bread fix, until I started googling Paleo version recipes. It was an epic FAIL! It wasn’t because of my inability to follow a recipe. No no no; it was simply because the recipe was N-A-S-T-Y. No offense to the person who created it, but the texture was like sandpaper, and it tasted nothing like banana bread. It honestly tasted like a really horrible version of pumpkin bread, and I LOVE pumpkin bread. But, come on, banana bread is not supposed to taste like pumpkin bread! So, my miserable first experience forced me to create my own. Using the bare bones of my mother’s recipe, I came up with an amazing alternative. Yes, I am tooting my own horn. You know why? This is possibly the very first recipe that I have created all on my own. Well, the very first successful one, that is. Since I am still breastfeeding and still require to have some grain in my diet, I decided not to make this an all-out Paleo recipe. But, there is hardly anything non-Paleo, so it isn’t fair to call it anything else. Because of the use of mostly non-grain flours, this particular recipe is a little heavier. Non-grain flours are more dense, so that’s expected. But, it is oh so moist and super delicious. The banana flavor isn’t overpowering but it doesn’t leave your tastebuds wondering what they just ate. Without further ado, feast your eyes on these pictures, and then I will post the recipe at the bottom. 🙂
Gluten-Free, Paleo Style, Chocolate Chip Banana Bread Recipe 1/2 cup + 1 Tbsp organic honey 5 Tbsp unsweetened applesauce 3 Tbsp coconut oil, melted 2 eggs, beaten 3 mashed ripe bananas 2/3 cup gluten-free all purpose flour 2/3 cup almond flour 1/2 cup coconut flour 1/4 cup tapioca flour/starch 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 3 Tbsp coconut milk 1/2 tsp vanilla 1/3 cup Enjoy Life semi-sweet chocolate chips (optional) ~ Preheat oven to 350 degrees. ~ Beat honey, applesauce, and oil together. ~ Add eggs and bananas, and beat well. ~ Gradually stir in sifted dry ingredients, and then beat for about 10 seconds. ~ Add coconut milk and vanilla, and beat well. ~ Stir in chocolate chips. ~ Pour into greased and floured loaf pan (large size). ~ Bake for about an hour. (The time can depend on your oven. Just keep an eye on it and take it out when you poke it with a toothpick and it comes out dry, or when you’re able to wiggle it loose from the sides of the pan.) ~ Let cool, and then enjoy!