Quick banana muffins for toddlers

Probably saint’s favorite banana bread recipe so far! 

Moist, mess free (bonus), and high in protein + fiber + resistant starch

2 ripe bananas-mashed

1/2 c organic green banana flour

1/2 c organic vanilla protein powder (I used just ingredients)

2 T ground organic flaxseed

3 organic local eggs

1 c nut milk of choice

1 tsp cinnamon

-Mix all ingredients together in a bowl and pour into lined muffin tins. Bake at 350°F for 16-20 minutes or until cooked through and golden brown. Makes 12. Store extra in freezer!

3 ingredient chicken nuggets

A kids’ fav made MUCH healthier and in minutes! 

These actually turned out so much better than I was expecting. A great alternative to frozen nuggets and even taste better! I give them to sainty with some sugar free primal kitchen ketchup and he’s obsessed.


How to:
10 oz free range organic canned chicken (could also do fresh cooked!)
1 pasture raised organic egg
4 tbsp shredded organic grass fed cheese

Put all ingredients in a food processor and pulse until it comes together. Form into nuggets and air fry at 350°F for 13-15 min or until golden brown. Alternatively you can bake them at 400°F for 13-15 min, flipping halfway through. 

Make extra and freeze for later!

Cinnamon sugar banana bread

The crunchy-sweet topping really did it for me!

Made with green banana flour instead of grains, which makes it naturally gluten-free & high in resistant starch, which improves gut health and helps stabilize blood sugar so you’re not experiencing high spikes from a nice sweet comfort food. The protein powder helps with this too! Green banana flour is also a great prebiotic fiber.

TO MAKE

In a blender, add:
3 large ripe bananas
1/3 cup organic grass fed ghee
2 pasture raised eggs
2/3 cup pure maple syrup
1 t of vanilla

-blend until smooth.

In a bowl, mix:
3/4 cup green banana flour
1/2 cup vanilla bean protein powder (I used just ingredients)
1 t each of sea salt, baking powder, and cinnamon

Add the wet mixture to the dry and fold until uniform. Transfer batter to a greased + lined loaf pan and top with the cinnamon sugar mixture (1/2 cup granulated date or coconut sugar + 4 t ground cinnamon). Bake @350°F for 45-50 minutes or until a toothpick comes out clean. Slice, add a little ghee to the top and eat while it’s warm.

strawberry-banana smash cake with cream cheese frosting

Sainty is ONE and this healthy strawberry-banana smash cake with cream cheese frosting was so yum! Although he didn’t end up eating it until the next day cause he was too excited to swim! So we shared a piece for breakfast (:

Preheat oven to 350°F.

In a large bowl, mix:

1/2 c tigernut flour (any flour you prefer also works here!)
1/2 c just ingredients strawberry protein powder (any protein powder works here as well. I’ve made this recipe with vanilla collagen protein and it was delicious)
1/4 t baking soda
1/4 t baking powder
1/2 t cinnamon

-mix well. 

In a blender add:
2 organic (local, pasture raised is best!) eggs
1/2 t vanilla
1/4 c melted grass fed vanilla bean ghee, (butter or coconut oil also work!)
2 very ripe bananas

-blend until smooth. Add to dry mixture and mix well.
-smooth evenly into a greased + lined cake pan (I used a small 8” one, you can double the recipe and make a bigger one!) bake for 35-40 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting: (note: I didn’t have cream cheese when I made it this time around. Check my stories highlight “sainty’s eats” for the delicious yogurt frosting I made instead!)

Beat together the following:
2 oz organic cream cheese (DF if needed. I use & love the miyokos brand which is organic and just cashews, coconut, and cultures), room temp
1 T organic vanilla bean ghee, melted
4 T vanilla collagen protein powder
Pinch of sea salt

-spread evenly on top of chilled cake and store in fridge. Top with fresh berries!

Easy + healthy single serving apple crisp

Perfect balance of protein/fat/carbs for a nourishing breakfast or afternoon snack! Nut + grain free but you can sub any of the seeds for other nuts or rolled oats. I change it up every time and just use what I have on hand. That juicy sweetness in the bottom of the last pic is like warm apple syrup!!

Preheat oven/toaster oven to 375°F.

In a bowl, add:
2 T hemp seeds
2 T pumpkin seeds
1/4 c coconut flakes
2 T cacao nibs
1 T chia seeds
1/4 c vanilla protein of choice
1 T melted ghee whisked with 2 T water and a few drops of stevia or pure maple syrup to taste
1/2 t cinnamon
Pinch of nutmeg, cloves & sea salt
-mix well. 

Chop 1 organic apple into bite-sized pieces and place in the bottom of a small oven safe dish. Evenly spread mixture over top and cover and bake for 30 minutes, then uncover and let the top golden for another 5-10 minutes-watch it closely so it doesn’t burn! Cool and eat! We shared this with a jar of @thecoconutcult plain yogurt on the side for Sunday brunch.

Baked Blueberry Chia Oatmeal Squares

Haven’t posted a recipe in forever but had to share these cause they were so good!!

High protein and fiber to fuel you for hours + so chewy and delicious. Perfect for a sit-down breakfast or a snack on the go. (Especially great for you breastfeeding mamas cause it’s an easy one-hand meal when needed, plus the oats are great for milk supply!) they only take minutes to make up:

3 cups filtered water
2 cups organic oats
1/2 cup vanilla protein powder
1/4 cup unsweetened shredded coconut
3 tbsps flax Seed
3 tbsps chia seeds
Few drops of vanilla stevia
1/2 cup frozen blueberries (or fresh)
Few pinches of sea salt
2 t medicinal mushroom powder blend (optional)
1/2 t cardamom

Preheat the oven to 350°F and line a medium glass baking dish with parchment paper. In a mixing bowl, gently combine all the ingredients, folding in the blueberries last. Transfer to the baking dish and bake about 45-50 minutes. Cool, slice, and serve.
I had it with my favorite chocolate coconut yogurt, fresh blueberries, & a drizzle of pure maple!
Store in an airtight container in the fridge up to 5 days or freeze in individual containers for easy snackin!

POSTPARTUM FREEZER FOOD PREP

The breakdown:

•Butternut-mushroom bone broth soup
•Italian minestrone three bean soup
•Vegetarian chili with carrots, parsnips, and arugula
•Cooked grass fed ground beef + heart + liver
•Insta pot shredded organic free range chicken
•High protein chocolate chia pudding
•Deep chocolate banana muffins with chocolate chunks and raspberries (feeling like chocolate is going to be an important part of my postpartum. Ha!)
•Apple streusel muffins (these two muffin recipes have already been posted recently to my feed, so I won’t include them here)
•Protein + fiber + fat balls (for a quick and necessary nourishing snack while nursing)

**I tried to be very intentional about the ingredients in each of these to specifically nourish my body the way it will need postpartum + nursing (but they all can obviously be delicious + nutritious meals for the whole family whether or not you’re pregnant!). Lots of protein, fiber, and healthy fats. Mineral rich bone broth. Immuno-modulating mushrooms. And, of course, healthy treats!
**I froze each meal/snack in individual servings so they’re easy to take out the night before and thaw in the fridge.

-RECIPES-

Butternut-mushroom bone broth soup:

In a blender, add:
1 large (about 2 cups) cooked butternut squash flesh (I just stick the whole thing in the oven at 375°F until pierced easily with a fork, then pull it out, let it cool, cut in half and remove the seeds, then scoop out the flesh into your blender)
1 T medicinal mushroom powder from healthforce (this is a mix of about 10 different immuno-modulating mushrooms and it’s totally optional)
2 c organic grass fed bone broth
1/2 t sea salt
1/2 t black pepper
Dash of acv

-blend until smooth. I’ll probably eat with some sheep yogurt for added protein!
Makes 4-5 servings

•

Italian minestrone three bean soup:

In a large pot on the stove, heat 3 tablespoons extra-virgin organic avocado oil. Add one chopped onion and sauté a few minutes. Then add:
3 c organic grass fed bone broth
2 c chopped carrots
2 c chopped celery
2 c chopped kohlrabi (or other root veg of choice)
3 c arugula or chopped kale
2 c whole cherry tomatoes
1 t sea salt
1 T fresh rosemary

Bring to a boil, then cover, turn the heat down and cook for one hour on low. Remove from heat and I stirred in six jars of Jovial beans—a mix of kidney, borlotti, and cannellini. I love these beans because they are packaged in glass and soaked + pressure cooked which greatly reduces the properties that can make it difficult for our bodies to digest them. I couldn’t really eat beans before trying these, but beans are sooo nutritious especially for growing tiny humans… so I’m grateful I found a way to consume them without them hurting my stomach!
Makes 8-10 servings

•

Vegetarian chili with carrots, parsnips, and arugula:

In a large pot on the stove, heat 3 tablespoons extra-virgin organic avocado oil. Add one chopped onion and sauté a few minutes. Then add:
3 minced garlic cloves
2 c chopped carrots
2 c chopped parsnips
3 c arugula
2 c whole cherry tomatoes
3 c organic grass fed bone broth
2 t sea salt
1 T chili powder
1 T cumin
1 t smoked paprika
1 t coriander

Bring to a boil, then cover, turn heat down and cook for one hour on low. Remove from heat and I stirred in six jars of Jovial beans—a mix of kidney, borlotti, and cannellini.
(See note from previous recipe)
I will be enjoying this with plain yogurt, fresh cilantro, green onions, and my favorite healthy tortilla chips!
Makes 8-10 servings

•

(for my meats, I just cooked up a bunch of organic + grass fed meats and froze them in individual portions that I can pull out and put in soups/salads etc. when I need extra protein)

•

Single serving protein chia pudding:

(I made 4 of these to freeze in individual servings)

In a bowl, mix 3 T chia seeds with 1/2 c milk of choice (I used flax milk). Then whisk in 1/4 c protein powder (I used chocolate Just Ingredients protein powder), dash of cinnamon, ginger, and cardamom, and a few drops of stevia to taste.
Mix well and let sit covered overnight in fridge.
For breakfast the next day, mix it all up one more time and eat with your favorite yogurt, berries, tahini, and cacao nibs. 

•

Protein + fiber + fat balls:

In a large food processor add:
2 c organic chocolate protein powder (I used a mix of Just ingredients chocolate and Further Foods chocolate collagen! If chocolate isn’t your thing, vanilla would be delicious too!)
1/2 c raw organic tahini
Few drops of vanilla stevia
2 c unsweetened coconut flakes
1/2 c organic brazil nuts
1/2 c chia seeds

-blend/pulse until it all comes together well. Roll into balls and set on a parchment-lined tray. Sprinkle with flaked sea salt and set in freezer or fridge overnight. Store chilled/frozen. 

•

DEEP CHOCOLATE + BANANA MUFFINS WITH CHOCOLATE CHUNKS & RASPBERRIES

These are very brownie-like, dense, and delicious!! Made them as part of my postpartum food prep & froze 2 whole batches to enjoy after baby!

Preheat oven to 350°F

In a blender, add:
2 local pasture raised eggs
3 ripe bananas
1/3 c milk of choice (I used flax)
10-20 drops of vanilla stevia
1 t vanilla extract
1/4 t sea salt
-blend until smooth.

In a large bowl, mix:
2 c tigernut flour (almond or GF flour work too)
1/2 c organic cacao powder
2 t baking powder

Mix well, then pour in liquid and mix to combine. Stir in 1/2 c chopped cacao paste or healthy chocolate chips and scoop into a muffin pan that is greased or lined. Sprinkle tops with crushed freeze dried raspberries (fresh would be delicious too!) and bake for 25-30 minutes. Cool before removing from pan & store leftovers in fridge or freezer. 

grain-free apple streusel muffins

 

Okkkk these are actually one of the yummiest things I think I’ve made in a long time. I could easily eat 3 a day!

So moist and perfectly sweet, yet perfectly healthy enough to enjoy any time of the day!

You’ll need:

3 eggs

1 finely grated organic apple

2 c tigernut flour (almond or gluten free flour works too)

1 T lemon juice

1/4 c 100% pure maple syrup (lakanto syrup to keep these low sugar)

2 T melted organic vanilla bean ghee

1/2 t baking soda

1/2 t sea salt

1 t cinnamon

Preheat oven to 350°F. In a large bowl, whisk eggs well. Add apple, lemon juice, maple syrup, and ghee and whisk to combine, then add the rest of the ingredients and mix well.

Streusel:

1/2 c sliced tigernuts (or gluten free rolled oats)

3 T room temp vanilla bean ghee

Dash of cinnamon + sea salt

1/4 c organic coconut sugar or monk fruit

Mix all ingredients until combined (use hands if needed).

Line a 12 muffin tin with paper liners and add batter, then a spoonful of streusel to top. Bake for 20-25 minutes & cool before eating.

Store in fridge up to 4 days.

roasted salad with dreamy tahini dressing

Roasted local carrots in a little ghee + sea salt & black pepper until soft + crispy.

For dressing:

1 T raw tahini

1 T acv

1 T lemon juice

1 T liquid aminos

2 T nutritional yeast

1 small garlic clove

Dash of pure maple syrup

-blend until very smooth

Toss local micro greens with leftover salmon (chicken or beans for your protein would be yummy too), chopped apple, roasted carrots, + dressing.

Sprinkle with sprouted pumpkin seeds & dried cherries or cranberries.

 

Warming spiced carrot pudding

I’ve been so into these deeply nourishing, traditional recipes lately. They feel so good in my body! This one is usually made with almonds and whole milk, but I don’t do well with dairy or almonds, so I substituted & it was delicious!

You’ll need:

3 c washed & chopped organic carrots

3 T ghee

1 t cardamom

1 t cinnamon

A few drops of stevia or dash of pure maple syrup

1 c milk of choice (I used a creamy walnut milk)

Pinch of sea salt

1/4 c soaked & rinsed organic brazil nuts

How to:

In a large saucepan, heat ghee and spices until fragrant. Add the rest of the ingredients and bring to a gentle simmer. Cover and cook until the liquid is absorbed. Add to a blender and blend until smooth. Taste for sweetness and add more sweetener if needed. 

Serve in bowls sprinkled with cinnamon.

HOMEMADE HEALTHY BAGLES

Gluten free

Vegan

5 easy ingredients

Free of all allergens, binders, and crap (:

These actually taste wayyy better than they look (maybe cause I made them during a bout of insomnia at 4 am) and are definitely worth making!

I ate one savory for lunch with miyokos DF cream cheese, local microgreens & tomatoes + flaked sea salt!

You’ll need:

1 c sprouted buckwheat flour (or regular gluten free flour)

1 c tigernut flour (or almond flour)

2 T baking powder

2 c thick coconut yogurt (I used plain culina, but thick organic Greek yogurt works too)

1 t sea salt

How to:

Preheat oven to 400°F & line a baking tray with parchment.

In a large bowl, whisk together dry ingredients. With a wooden spoon, mix in coconut yogurt.

Flour your hands a bit and knead the dough with your hands until it’s well formed.

Transfer dough to a lightly floured parchment paper and cut into 8 equal pieces.

Roll each piece into a ball, and then into a rope and form a bagel shape with the rope.

Place each bagel on the lined pan and brush with a bit of plant based milk + sprinkle with seasoning of choice (I did half savory/herbed & half sea salt + black sesame seeds).

Bake for 45 minutes, then turn the oven off and leave the bagels in for another 15 minutes. Cool completely before cutting.

Store in a sealed container in the fridge for up to 4 days.

Another favorite way we have enjoyed them is toasted with the same DF cream cheese + homemade jam.