Healthy Banana Walnut Bread

IMG_6190I love banana bread. I love the smell in the house when it’s baking in the oven. And the most important thing it is very easy to make.

This recipe is healthy and delicious and you can even eat it when you are trying to loose weight( just one piece).

Ingredients:

1/4 cup +2 tbs coconut flour

2tbs ground flax seeds

3/4 cup baking stevia( I used the liquid one 10-12 drops), or other sweetener

1.5 tsp baking powder

2 tsp cinammon

1tsp ginger (optional)

3/4 cup egg whites( I used extra flax seeds. 2 tablespoons mix with hot water and let it stand for a few minutes)

3 small bananas, mashed

2tsp vanilla extract

1tsp apple cider vinegar

1/4 cup chopped walnuts+ 2 tbs for decorating

Preheat oven to 350F

Line the loaf pan with parchment paper

In a bowl mix together the dry ingredients: coconut flour, flax seeds, sweetener, baking powder, cinnamon, ginger. In a second bowl mix together the wet ingredients: egg whites( or flax eggs), mashed bananas, vanilla and apple cider vinegar.

Combine wet and dry ingredients.

Fold in 1/4 cup of walnuts

Pour batter into the lined pan and sprinkle with the rest of the walnuts.

Bake for 55-60 minutes.

Allow to cool before slicing.

Soup Day

Recently I am trying to have soup every day for lunch ( plant based), because I feel better if I eat it, my family likes it and every time I am looking for a new great recipe to try.

Because we don’t eat a lot of animal protein products, I always cook something with the other kind of protein to provide all the vitamins and minerals to us. One of the best source of plant based protein is lentil. It has around 15g of protein per serving. But it needs to be cooked with the right recipe. I tried to make it different ways before but it didn’t taste good all the time.

So today I am going to share with you the super tasty coconut lentil soup recipe( my daughter’s favorite soup). To tell you the truth she can eat it three times a day for breakfast, lunch and dinner.

It tastes delicious and very easy to make.

Coconut lentil soup.

1 onion, finely diced

1 can of coconut milk

4 cups of vegetable stock

2 cups of red lentil

1/5 tablespoon of cumin

1 tablespoon of coriander

2 tablespoons of minced ginger

1/2 tablespoon of black pepper

1/2 tablespoon of sea salt

2 tablespoons of lemon zest

juice from two lemons

cilantro and avocado for garnish (optional)

1. Toast the cumin and coriander in dry pot on medium-high heat for 2 minutes until you smell the aromas. Add a little vegetable stock, onion and pepper. Stir consistently until the onions is golden.

Add the rest of the ingredients except lemon zest, lemon juice and chopped cilantro.

2. Put on a low heat, stir well and cover. Allow to cook for about 25-30 minutes, stirring occasionally, until the lentils have melted, meaning they have lost their round shape and have softened.

3. When soup is done, add the lemon zest, lemon juice and chopped cilantro.

4. Remove from the heat and serve with avocado. ( I don’t usually use cilantro and avocado and it still tastes good).

This soup will work great in the fall for any kind of dinner as an appetizer or even can be served for Thanksgiving table.