Paleo Mang Banana Bread

These are AMAZING!!!! This bread contains all my favorite fruits in one delicious marriage. I didn't not make the mini loafs but rather just a normal size loaf pan and it worked out great!

MANGO-BANANA TROPICAL MINI LOAFS

Ingredients, 5 mini loafs

• 1 1/2 cups grounds almonds/almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 eggs, beaten
• 1/4 cup raw honey
• 1 ripe banana, mashed
• 1 tablespoon coconut flour
• 1 medium mango, peeled and cut into small squares
• olive oil

Process

1. Preheat oven to 180C (350F). Grease the mini loaf pans with some olive oil or grease of choice.
2. Combine all the ingredients, except the mango, and with a hand mixer beat until fully combined and smooth, about 1-2 minutes. Add the mango and beat again to incorporate.
3. Pour the mixture into the loaf pans. Bake for 15-20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before drizzling with icing.

You can also pour into cupcake molds or double the recipe for a cake. For the cake, you’ll have to adjust the baking time.

Coconut-Honey Icing

Ingredients

• 1 to 1 1/2 tablespoons coconut oil, melted
• 2 tablespoons coconut milk
• 1-2 teaspoons raw honey (to taste)
• dessicated coconut flakes

(For the coconut oil: place a can of coconut milk in the fridge overnight. When you open it, the fatty/oil portion will be on the top, whilst the milk will be below. Scoop out the fat/oil that you need and mix the rest in with the milk.)

In a small bowl, mix all the ingredients, except the flakes, together with a whisk until smooth. Place in the fridge for about 10 minutes for the mixture to set. Then drizzle over the mini loafs/cupcakes and sprinkle with coconut flakes as garnish.

Sweet Potato Hash

This recipe is sooo yummy and tastes like fall in a skillet. My favorite way to eat it is with some scrambled egg whites or poached eggs on top !!

Skillet Sweet Potato, Sausage, and Spinach Hash

Recipe From: Multiply Delicious

2 small to medium sweet potatoes, peeled and diced (or one large)

1 apple, peeled cored and diced

2 tablespoon coconut oil, divided

1/4 teaspoon cinnamon, optional

(definitely put in the cinnamon, it totally makes the dish!)

2 Mild Italian chicken sausages, removed from casing

(I used fully-cooked chicken apple sausage, and I opted not to remove them from the casings...I just chopped them in to small cubes!)

2 to 3 large cups of baby spinach

(I used 3 large handfuls, but I think you could definitely double the spinach as it cooks down so much)

1/3 cup sweet yellow onion, diced

salt and pepper to taste

Instructions:

In a large nonstick skillet heat 1 tablespoon coconut oil over medium-high heat. Once heated, add diced sweet potatoes and apples. Add a pinch or two of sea salt and cinnamon to the pan. Cook sweet potatoes and apples until cooked and softened. I prefer my sweet potatoes to be slightly browned.

While the sweet potatoes are cooking, heat a large skillet with 1 tablespoon coconut oil over medium heat. Add to skillet the chicken (or pork) sausage and onion making sure to break the sausage up in small pieces while it cooks. Once the chicken is no longer pink in color and completely cooked add spinach to the skillet. Don’t worry the spinach will wilt down when cooked. The spinach should wilt down within 1 to 2 minutes. Once spinach is cooked add the sweet potato apple mixture to pan and stir to combine all. Serve warm.