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!

salmon curry salad

Seemed like the perfect fall transition lunch!

12 oz cooked wild caught salmon 
1 c halved organic grapes
1/4 c organic apricot kernels 
1/2 c plain yogurt (I used @thecoconutcult you can use another but it may not be as dreamy!!)
1 t curry powder
S + P to taste
1/2 c chopped organic carrots
1/2 c chopped organic celery
Dash of pure maple syrup + coconut aminos + acv

-mix everything but the grapes and apricot kernels (or almonds work too!) well, then mix them in and eat with crackers or on toast! And eat again for lunch tomorrow 

(Protein packed) Fudge pops

Like a chocolate creamy but a whole lot better for you!

Saint is getting his last teeth and in a lot of pain (which also means we don’t sleep much) so we have some sort of popsicle multiple times a day right now!

Blend:
1 can full fat organic unsweetened coconut milk (no guar gum)
1-2 scoops chocolate protein (I used paleo valley bone broth protein-my fav right now)
1/2 c melted chocolate (I used an organic cacao bar sweetened with monk fruit. Choose minimal ingredient chocolate! I love @evolvedchocolate)
Dash of vanilla
Pinch of sea salt

Pour into popsicle mold and place in freezer overnight.

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.

gut nourishing chicken soup

Quick & easy gut nourishing chicken soup--make extra & freeze for a chilly day!

Throw everything in an instant pot:

4-5 organic pasture raised chicken breasts (frozen. If thawed, reduce cooking time)
2 c celery, chopped
2 c carrots, chopped
3 cloves minced garlic
1 large onion, chopped
Big chunk of grated ginger
Big chunk of grated turmeric (I just watch and grate these-no peeling needed!)
3 T 100% grass fed organic ghee
5-6 c organic grass fed bone broth
Sea salt & pepper to taste
3 T acv

-set to cook on high pressure for 35 minutes and let pressure release naturally. 
-shred chicken in pot and mix in 3 c arugula or baby kale while still hot. Cool a bit & serve!
Tip: babies/toddlers love the chicken + soft carrots!

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!