First of all, you need to make this recipe ASAP, because if there’s any combo that needs recognition during quarantine season, it’s chocolate and banana. Secondly, it’s a tasty AND healthy breakfast that you can enjoy all week long.
The best thing about this recipe is that it can be made vegan and gluten-free with just a few easy swaps. If you want a gluten-free recipe – just swap the whole wheat flour for almond flour. If you want a vegan recipe – just swap the eggs for flax eggs and add vegan chocolate chips. (My fav are Enjoy Life and can be found at Walmart).
The trick is to use super ripe bananas as they get sweeter as they ripen, which makes the bread even sweeter! Start by mashing the bananas in a large bowl, add your eggs (if you’re using flax eggs, just mix 2 tbsp flax meal with 6 tbsp water) and then whisk until combined.
Next, melt the coconut oil and add to the wet ingredients with the maple syrup and vanilla. Whisk together.
* I have been asked before about why I swap other oils with coconut oil and while I still use avocado oil and olive oil in regular cooking, I do enjoy using coconut oil in all of my baking and here’s why. Many studies have tried to unveil the health benefits behind replacing other oils with coconut oil. And although there is no good evidence behind reducing cardiovascular disease risk, preventing and treating diabetes or reversing Alzheimer’s disease – there are some good studies that have shown greater satiety and higher energy expenditure in the metabolism of coconut oil.
Now it’s time to make the banana batter and the chocolate batter. Half the oat flour and whole wheat flour, separating them into two bowls. In one bowl, add the cocoa powder and mix until combined. In the other bowl, add cinnamon and mix until combined. Add the half the wet ingredients into the chocolate bowl and half into the cinnamon bowl. Fold dry ingredients into the wet ingredients and then fold chocolate chips into both bowls.
Lastly, add the batters into your loaf pan and swirl them together with a butter knife. I added a sliced banana and some chocolate chips on top and this is truly the “cherry on top”. The banana almost caramelizes and makes it super sweet. I always leave it for the last bite 🙂
Bake for 50 minutes at 350 degrees and enjoy!
Chocolate Swirl Banana Bread
- 3 ripe bananas
- 1/4 cup coconut oil
- 2 eggs
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup oat flour
- 1 cup whole wheat flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees and grease a loaf pan.
- Mash bananas in a large bowl.
- Melt coconut oil and add to large bowl with the eggs, maple syrup and vanilla.
- If making your own oat flour – blend rolled oats until they reach a powder consistency.
- Separate the oat flour and whole wheat flour in half between two medium size bowls.
- In one bowl, add cocoa powder.
- Separate half of wet ingredients into each bowl and mix.
- Fold chocolate chips into both batters.
- Add regular banana bread batter into the loaf pan, then add the chocolate batter on top and slowly swirl with a butter knife.
- Bake for 50 minutes or until you’re able to pierce with a toothpick and it comes out clean.
You guys – I got SO many responses to my IG story the other day with the sneak peek of these vegetarian enchiladas. I just couldn’t wait to share the recipe with you all!
Surprisingly, I am not a huge Mexican food fan. I think it’s because growing up we never went out to eat and anytime we did, my dad would choose La Panchanga’s. If you’re from Jefferson County, you know the place. It was good, but you know that thing where if you eat a food too much you get averted to it? I think that’s what happened. Now I’m 25 and live on my own and anytime I want to go out to eat, my BF chooses Pancho’s. *insert rolling eye emoji.* I guess you really do end up with someone like your dad.
Don’t get me wrong- street tacos and a marg are definitely a top ten for me and when he offers to buy me a marg, he knows he got his way – hook, line and sinker. But enchiladas are always my go-to when at Pancho’s, so of course I had to make a healthier version at home.
The nice thing about this recipe is that you literally just mix everything into one bowl, add it to your tortillas, pour the enchilada sauce and sprinkle cheese on top and throw it in the oven for just 20 minutes! So without further ado- Vegetarian Enchilada recipe coming up!
- 1-15 oz can of black beans, drained and rinsed
- 1/2 medium onion, diced
- 2 handfuls fresh baby spinach
- 3 mini sweet peppers, diced
- 1/4 cup cilantro
- 1 cup shredded cheese (I used the mexican blend cheese)
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp cumin
- 1 tbsp tomato paste
- 1 tbsp water
- 1 tbsp olive oil
- 1 1/2 Enchilada sauce (you can make your own or my favorite is Whole Foods Organic Enchilada sauce)
- 8 tortillas (I typically use Siete Foods cassava flour tortillas)
- Preheat oven to 375 degrees and grease a casserole dish. I used a 10.5″ x 7″.
- In a skillet, heat spinach in 1 tbsp olive oil until it is wilted.
- Rinse and drain black beans and place in a large bowl with the diced onion, spinach, sweet peppers, cilantro, cheese and all the seasonings.
- Mix the tomato past and water and add to the bowl and mix until combined.
- Pour about 1/2 cup of enchilada sauce into the bottom of the greased dish and start placing tortillas into dish.
- Fill the tortillas with the black bean mixture on one side and then begin to roll tortilla, halfway through folding the sides in and then finish rolling.
- When finished rolling the enchiladas, pour about 1 cup of enchilada sauce on top (add more if needed) and then sprinkle with cheese and finish with some cilantro.
- Place in the heated oven for 20 minutes or until the cheese starts to brown.
It has been over a month now since we have eaten at an actual restaurant. And as much as I miss a perfectly cooked Atlantic salmon with a big old glass of wine, I’ve actually enjoyed cooking at home more.
Last Christmas I got an air fryer and boy it has been a GAME CHANGER. I’m a sucker for quick, easy meals and I love that I can throw chicken in for just 16 minutes and get a healthy, tasty meal.
One recipe I’ve been enjoying has been this coconut crusted chicken. With the addition of the sweet chili sauce, I just can’t get enough! If you’re looking for an easy recipe to make, I promise this one won’t disappoint!
Coconut Crusted Chicken + Sweet Chili Sauce
For coconut crusted chicken:
- 1/2 cup almond flour
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 cup shredded coconut
- 2 chicken breasts
For sweet chili sauce:
- 1/4 cup honey
- 1 tbsp siracha sauce
- 1/2 tsp red chili flakes
1. Turn air fryer on to 400 degrees.
2. Toss chicken in almond flour, then egg, then mixture of coconut and panko.
3. Spray oil into air fryer basket.
4. Place chicken in air fryer and cook for 8 minutes.
5. Flip chicken and cook for another 8 minutes.
6. While chicken is cooking, mix honey, siracha sauce and red chili flakes together in a saucepan.
7. Heat until thin.
Last week I gave you guys my five ways to practice self-care. My #5 favorite way was to try a new recipe. There are tons of recipes out there, but this one is a must-try this week! If you’ve stocked up on canned goods, this is one recipe that will utilize them. Already gluten-free, full of protein and fiber and easily transformed into a vegan dessert, if needed! Continue reading “Fudgy Black Bean Brownies”
Growing up, my mom always cooked. I remember going out to restaurants and literally making myself think I was sick, just because it wasn’t my mother’s cooking. And honestly, when I think back, it’s not even the home-cooked dinners that I remember the most. It’s the weekend breakfasts! Every weekend, we woke up to a home-made breakfast. Whether it be pancakes, waffles, eggs and biscuits ‘n gravy or muffins. We always knew that weekends were for lazy mornings and good breakfasts with the family. Continue reading “Blueberry + Banana Muffins”
With these dairy free, gluten free, and COMPLETELY vegan sugar cookies, you won’t want to buy store bought sugar cookies ever again! Continue reading “Vegan + Gluten free Valentine’s Day Sugar Cookies”
Crisp apples, yellow california raisins, crunchy kale, goat cheese, and hearty pecans come together in this fresh Fall Quinoa salad. An easy and loved dinner party favorite! Add the Creamy Lemon Ginger dressing to top off the flavor.
Continue reading “Fall Quinoa Salad with Creamy Lemon Ginger Dressing”
Today I threw together a delicious pumpkin spice trail mix that has only natural sugar and is packed full of great omega 3’s.
Continue reading “Pumpkin Spice Trail Mix”
This is seriously the easiest recipe I’ve ever made. I always make the chicken up ahead of time during meal prep. So all I have to do is make my salad up, throw the chicken on, and head out the door! It takes less than five minutes to throw it all together and I never get tired of it.
This is a perfect meal for anyone who needs a quick, healthy lunch for work. 👍🏼 Continue reading “Rosemary chicken salad “
Looking for a quick, on-the-go breakfast? Well, look no further!
With Fall season here, I compiled my favorite overnight oats, so that you all can make them up ahead for a grab and go breakfast on your busy mornings. Continue reading “Pecan Pie Overnight Oats”