Flax Crackers – Grain Free
In order to save money on my grain-free/ Plant Paradox way of eating, I decided to make as many things I can myself. I make my own tortillas, bread, crackers etc. and only buy items I cannot make at home or aren’t too […]
Tag: grain free
Empanadas: grain-free, lectin-free, delicious!
Sometimes, on the Plant Paradox (lectin-free) way of eating, it can be a bit daunting to try and serve dinner to your family. I found a great recipe for grain free tortillas online and was inspired to create something new with them. One night I […]
New Year, New Way of Eating! Plant Paradox book review
For many years, I have struggled with being ‘mysteriously’ ill from foods I have eaten. It took me a long time to figure out that bell peppers and gluten were making me really sick. After I had a baby, dairy seemed to be a new culprit. So, I started on a journey of better health, which began with a new outlook on foods. (And my blogging career started) Even though I avoided my ‘trigger’ allergen foods, I would still feel ill. Along my journey to better health I watched documentaries, read various articles online and attempted different healthy “diets” and cleanses. But still, I would suffer from illness even with my new-found knowledge. Then, I found the Plant Paradox.
A few months ago I was recommended a book about health, called “The Plant Paradox” by Dr. Steven R. Gundry, MD. I read it and it was eye-opening! I learned about things called “lectins” that are present in certain foods that can trigger digestive upset and various other issues. This book connected many different ideas about health that I knew to be true but seemed un-related. Once I started following the healthy eating guidelines in the book I was “sold”! I highly-recommend this book to anyone. The information in this book is like a owner’s manual for your body. It is amazing!
Now, just to be clear, I was in no way paid to review this book. (my blog does not get that many viewers) I just want to share this information with everyone as a way of helping others who may have similar issues as I did.
Following the healthy way of eating, outlined by Dr. Gundry is not easy at first. Part of the change you will be making is breaking yourself of a carb/grain/sugar addiction and realigning your body’s healthy bacteria to take charge. Once you have achieved this, your body will start losing weight (or gaining weight if you’re under weight) and feeling better. With this way of eating, I lost 15 lbs and improved my fitness. Since having a baby, 4 years ago, I began running as a way of getting fit. But, I was struggling. Now, I am consistently running faster and with greater ease.
So, moving forward, I will be sharing recipes that are inspired by the Plant Paradox diet and my new way of life. I have also purchased a Crock Pot Multi-Cooker to play with! I hope that by sharing my experience, I can help others to become healthier and live a better life as a result.
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Peanut Butter Blossoms – Gluten, Dairy and Grain Free!
I would rather bake my own cookies than buy anything from the store when it comes to gluten and dairy free eating. I have been disappointed far too many times by the grocery store offerings. Plus if you make the cookies yourself you know […]
Pumpkin Pie Spice Muffins – Gluten, Dairy and Grain Free! (Freezer-friendly)
There is just something about Fall and the smell of pumpkin pie baking. I love to eat pumpkin pie, but is not so easy to find a dairy and gluten free version. So, why not just make something a whole lot easier and spend the […]
The Best Banana Bread – Gluten and Dairy Free (Grain Free)
I remember my mom making banana bread almost every week when I was a kid. Of course it would be gone about half a day later, my family loved it! Being gluten and lactose intolerant, I missed banana bread! I have tried a lot of banana bread recipes that were gluten free but had a lot of butter or milk, so, I always had to take dairy pills every time I ate it. I think the worst part of trying to find a good gluten and dairy free banana bread recipe is that the texture is usually not that great. (A lot of trial and error was involved in converting this recipe to Gluten and Dairy free!) Rest assured, this recipe is great, both for flavor and texture without the dairy or wheat flour.
The gluten free flour I used was coconut flour. I also replaced the traditional butter and milk with coconut oil and coconut cream. I like it because these ingredients lend a tropical sort of twist to your standard banana bread, however, the main flavor is still banana. I am confident that if you served this to someone without telling them it’s gluten and dairy free, I think they wouldn’t know anything was “missing”. So, enjoy your banana bread!
Banana Bread
½ Cup Melted Coconut Oil
2 Large Eggs
1 ½ Cup Coconut Flour
½ teaspoon Xanthan Gum
½ teaspoon Sea Salt
1 Cup Granulated Sugar
1 teaspoon Vanilla Extract (gluten free)
1 teaspoon Baking Soda
½ Cup Coconut Cream
3 Very Ripe Bananas (sliced)
Instructions
Preheat the oven to 350 Degrees F, grease a 9”x5” loaf pan and set aside
In a large bowl, combine the oil, sugar, eggs and vanilla extract. Mix well, then set aside.
In a smaller bowl, combine the flour, baking soda, salt, xanthan gum and stir until smooth. Add the dry mixture to the wet mixture and mix until combined. Stir/fold-in the banana slices and coconut cream. It will be a thick dough.
Put the mixture in the greased loaf pan, using a spatula, smooth the top and shape the sides to be more rounded at the edges of the pan. This will ensure the shape is less square when it is done baking.
Bake for about 45 minutes (or until a toothpick inserted at the center comes out clean). Cool in the loaf pan for 15 minutes then finish cooling on a wire rack.
Enjoy!
Adapted from allrecipes.com “Janet’s Rich Banana Bread” by vjonsson