Coffee Cake Banana Bread (from Paleomg.com)

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Serves: 6-8

Ingredients

• 3 brown bananas, mashed
• ¼ cup maple syrup (or coconut sugar)
• 1 teaspoon vanilla extract
• 3 eggs
• ½ cup almond butter (or other nut/seed butter)
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt

For the toppings

• 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 teaspoon cinnamon
• ¼ cup pecans, crushed

Instructions

1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
4. Pour batter into baking dish. Place on a baking sheet.
5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
6. Place chunks of the toppings all around the top of the banana bread mixture.
7. Place in oven to bake for 50 minutes.
8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.

Steamed Cod (or any white fish) on Kale

Steamed Fish on Kale

Yield 4 servings

Time 30 minutes

When you’re shopping for greens, look for young, plump, almost springy leaves, and stems that are less than a quarter-inch thick, and stay away from older, tougher leaves.

Ingredients

• 1 medium bunch kale, collards or other greens, about a pound
• 1/2 cup dry white wine (or water)
• 1 or 2 cloves garlic, peeled and lightly smashed
• 3 tablespoons butter or extra virgin olive oil
• Salt and pepper
• 1 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass

Method

• 1. Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
• 2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
• 3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.