Cinnamon Peanut Butter Date Bread w/ PB Whipped Cream

Chances are you are hung over on Spicy Chicken Wings and too much Miller Light.

Or maybe you watched Netflix all day and avoided that once of year football celebration.

Just know that today is Monday.

And we peanut butter.

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Yep, we are making healthy stuff here.

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Hearty, and slightly sweet

IMG_0462Cinnamon Peanut Butter Date Bread

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with Peanut Butter Coconut Whipped Cream.

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Because you just need whip cream in your life.

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Hey,

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I’m just here so I won’t get fined. 😉

 

Cinnamon Peanut Butter Date Bread with PB Whipped Cream
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Thick, hearty squares of peanut butter bread swirled w/ cinnamon, sweetened with dates and topped w/ a whipped coconut cream infused with more peanut butter! Gluten-free and refined sugar-free!
Ingredients
  • For the bread:
  • ½ c. Medjool dates, pitted and soaked overnight in water, drained
  • 1 c. all-natural peanut butter, I used unsalted
  • 4 large eggs
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 1 T. ground cinnamon
  • 1 t. baking soda
  • ½ t. salt
  • For the whipped cream:
  • ½ c. full-fat coconut milk, refrigerated overnight
  • ¼ c. creamy peanut butter
  • 2 T. granulated stevia
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In the bowl of a large food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, peanut butter, eggs, and stevia until smooth.
  4. Stir in the coconut flour, cinnamon, baking soda, and salt.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool slightly.
  6. For the whipped cream, combine the coconut milk, peanut butter, and stevia in a small mixing bowl, mixing until smooth.
  7. Cut the bread into 9 even squares and top each square with a good dollop of peanut butter whipped cream.
  8. Enjoy!

MANGIA!!!

Flu Fighting Tips and Cinnamon Swirl Cashew Date Mug Muffin

Is it me, or does everyone have the flu?

I feel as though the entire population of my face book friends has the flu, oh, and if they have kids, they have it too.

What gives?

I guess it’s flu “season.”

I’m not surprised given the bouts of cold weather that decided to show up round these here parts…post Christmas.

The 20-30 degree range is considered arctic temps for Texas.

I haven’t really been sick in the past couple of years.

I’m pretty sure I can’t even remember the last time it was that I had the flu.

I’m more likely to get food poisoning.

I owe my clean bill of health to my diet and exercise…it’s really not a special secret.

How we take care of ourselves truly governs our health.

Here are a few of my tips and tricks to keep the flu at bay 🙂

1. Drink Tea: 1 cup of tea/day keeps the Dr. away is my motto 🙂 Tea is packed with immunity-boosting antioxidants, which helps your cells fight off the germs which are making you sick. My favorite tea is Yogi Ginger Tea, which I have been drinking for years! It helps keep my acid-reflux at bay, aids with digestion, and helps fight off the flu. It’s a triple threat! I drink mine w/ a packet of granulated stevia and a bit of coconut milk.

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2. Spice is Nice: especially Cinnamon. Cinnamon is not only my favorite spice, but it helps with aching muscles and congestion. Because it is slightly spicy, it works wonders for a stuffy nose. Other great spices are tumeric, cloves, and ginger. Stir any of these into your oatmeal, sprinkle a dash onto your morning coffee, or stir into a cup of tea.

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3. Exercise: I mean, who would have thought…fitness is a flu-fighting remedy! I workout every single day. Now, if I worked my body to exhaustion every single day, I would probably make myself sick. However, I have a method. I usually run about 3-4 days/week and alternate with weight training and pilates, which I do on my “active rest” days. I joined the Tone It Up Community last year and loooooove their workouts. The Tone It Up girls, Karena & Katrina are absolutely amazing role models and have developed a community where women can feel comfortable sharing their struggles with body image, while workout out together. I usually do a variety of routines from their dvd’s or website, alternating strength training and HIIT workouts. I also just got the opportunity to try Class Pass and cannot wait…I love to try new fitness studios that offer something outside of my normal routine.

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4. Eat Clean: I know…pretty simple, right. Eating a variety of healthy foods gives your body the energy it needs to fight off illness. Now, when I say “eat clean,” I don’t mean depriving yourself of any and all sweets, but making healthy choices. I have no idea when the last time was that I had soda, or ate something out of a package with ingredients that I can’t pronounce. Basically, I eliminated all processed foods from my diet, and I cannot tell you how much better I feel. Salty snacks & packaged foods always made me feel bloated. I would eat 1 package of kale chips for lunch and would feel energy drained by 3 o’clock. Now, I eat fresh fruits and vegetables, lean protein, and incorporate my own recipes for paleo breads and snacks into my diet. Baking and cooking my own foods allows me to really get the proper balance of carbs, fat, protein, and sugar that I need to fuel my day. While my blog is predominantly paleo, I am not on a strict paleo diet. I have to have beans, and I would practically die without Greek yogurt in my life. Nobody is perfect. There is not one way to eat, it’s all about what is best for you! For some amazing superfood recipes to keep you in top flu fighting shape, check out Aloha!  Their recipes are not only good for you, but their photos are gorgeous! Check em’ out! Aloha also offers an amazing superfood green powder that you can add to any smoothie or recipe.

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Below is the perfect flu fighting recipe with a combination of super foods to keep you healthy and energized.

Creamy cashew butter

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does a little smash bang with protein powder & date puree.

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Then, the whole thing gets a swirl of cinnamon.

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Top it with coconut butter and you are good to go!

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Oh, and this is a single serving mug muffin.

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Oh, oh, and the best part…it takes less than 3 minutes to make.

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Mhhhhhm.

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It also looks like a giant cinnamon roll.

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Flu-fighting foods for the win! 🙂

Cinnamon Swirl Cashew Date Mug Muffin
Author: 
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A fluffy muffin made w/ creamy cashew butter, sweetened with dates, and swirled with cinnamon for a heart-warming breakfast treat that you can feel good about. Gluten-free, paleo, refined sugar-free.
Ingredients
  • ¼ c. Medjool dates, pitted, soaked in water overnight
  • 2 T. cashew butter
  • 1 large egg
  • ½ t. pure vanilla extract
  • 1.5 T. unsweetened, vanilla protein powder (I used hemp seed protein)
  • ½ t. baking powder
  • ¼ t. ground cinnamon
  • melted coconut butter, for topping, optional
Instructions
  1. Grease a coffee mug with cooking spray.
  2. Drain the dates and place them in a food processor.
  3. Puree the dates until a thick, smooth paste forms.
  4. In a small mixing bowl, combine the cashew butter, 2 tablespoons of the date puree, egg, and vanilla until smooth.
  5. Stir in the protein powder and baking powder.
  6. Pour the batter into the coffee mug.
  7. Place the ground cinnamon on top of the batter and use a fork or toothpick to make a "swirl" pattern throughout the batter.
  8. Microwave for 2-3 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffin cool slightly, turn out of the coffee mug using a knife, and drizzle with coconut butter.

MANGIA!!!

Mini Cinnamon Pecan Pies

 Oh, let Thanksgiving begin.

My baby seester called me for pie advice this week.

I sent her some recipes for paleo pecan pie that she could bring to her office Thanksgiving potluck.

She thanked me with two words: love you!

I just love giving food advice.

Especially pie advice.

Have I ever mentioned that I’m a pie girl?

Yes, I love my cake and my cookies…but pie, I’ll eat it all day everyday.

I guess you know why Thanksgiving is my favorite holiday.

Give me pie, or give me death!

😉

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My pie has to have a crisp crust.

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Heck, I could just eat an entire thing of crispy pie crust.

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But then there’s this filling.

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It’s naturally sweetened w/ bananas and dates and stuffed w/ chopped pecans in every bite.

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No added sugar, you say?

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You won’t miss it, trust me.

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Did I mention these are mini sized pecan pies?

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Yep, you can thank me later.

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5.0 from 1 reviews
Mini Cinnamon Pecan Pies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A crisp, nutty, almond crust filled with a naturally sweetened, creamy date, banana, pecan filling. Gluten-free, paleo, vegan.
Ingredients
  • For the crust:
  • 1¾ c. almond flour
  • 1 T. ground flaxseed meal + 3 T. warm water (flax egg: let sit for 5 minutes)
  • 1 T. extra-virgin olive oil
  • ½ t. arrowroot powder
  • ¼ t. coarse sea salt
  • For the filling:
  • 1 c. pitted Medjool dates, soaked in water overnight
  • 1 small, very ripe banana
  • ½ c. unsweetened coconut milk
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 2 t. ground flaxseed meal
  • 1 t. arrowroot powder
  • 1 c. pecans, plus more for topping
Instructions
  1. For the crust, preheat the oven to 350 degrees F. Grease 6 small tart pans (or pie pans) with cooking spray.
  2. Combine all of the crust ingredients in a large food processor, processing on high until the crust forms a large ball.
  3. Press the crust evenly into each of the prepared tart pans.
  4. Bake the pie crusts for 10-12 minutes or until slightly golden.
  5. For the filling, place the medjool dates, banana, coconut milk, cinnamon, vanilla, flaxseed meal, and arrowroot into a food processor and process on high until smooth.
  6. Pulse in 1 c. of pecans and process until pecans are chopped finely.
  7. Divide the filling evenly into each pie crust.
  8. Arrange whole pecan halves in a circular design on top of each pie filling.
  9. Bake for an additional 20-25 minutes, or until the filing is cooked through.
  10. Let cool slightly and then devour.

 

Choices

Sometimes being an adult is tough.

I just want my parents to make life decisions for me.

Ya know, I want my mom to make me a pb & j, burn the toast, and cut them into 4 separate triangles.

I want to not have to think about what effect my choices will have on my future.

I just want to rock some navy blue keds w/ a plaid scrunchie and blast Spice Girl’s and Wilson Phillips…sing at the top of my lungs, and eat as much pizza as I want.

I want to have my cake and eat it too.

If that makes sense.

Thanks be to gaaaaaaawd that I can make decisions when it comes to food.

Hello, banana bread.

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 This one has good for you stuff in it.

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Like a chocolate chip cinnamon swirl.

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It’s totally got a coconut cinnamon glaze on top too!

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Oh, and it’s got coffee flavored protein powder in it too!

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Because, ya know…a little protein never hurt anybody.

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So, this bread has got to be healthy, riggggggght?

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Mhhhhhm.

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Exactly.

Chocolate Cinnamon Swirled Protein Banana Bread
Author: 
Recipe type: Bread, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A fluffy, cake-like banana bread with a rich chocolate cinnamon swirled throughout. Topped w/ a coconut butter cinnamon glaze and packed with a coffee flavored protein powder for a bread you can feel healthier about. Gluten-free, paleo,
Ingredients
  • For the bread:
  • 2 large, very ripe bananas, mashed
  • 2 large eggs, at room temperature
  • ¼ c. unsalted, roasted cashew butter
  • 2 T. melted coconut butter
  • ¼ c. granulated stevia
  • 2 T. coffee flavored protein powder (I used Garden of Life Raw Protein brand)
  • 2 T. coconut flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. pure vanilla extract
  • pinch of salt
  • For the swirl:
  • 2 T. coconut butter
  • 1 T. ground cinnamon
  • 1 T. pure maple syrup
  • ¼ c. vegan mini chocolate chips (I used Enjoy Life brand)
  • For the glaze:
  • 2 T. slightly melted coconut butter (I used Artisan brand for this)
  • pinch of ground cinnamon
Instructions
  1. For the bread, preheat the oven to 350 degrees F.
  2. Grease an 8x8 square baking dish with cooking spray.
  3. In a large bowl, combine the bananas, eggs, cashew butter, coconut butter, and stevia until smooth.
  4. Stir in the protein powder, coconut flour, baking powder, baking soda, vanilla, and salt.
  5. Pour the batter into the prepared baking dish.
  6. For the swirl, combine all of the ingredients in a small mixing bowl, and melt gradually in the microwave, stirring until smooth and completely melted (10-12 minute intervals).
  7. Pour the swirl mixture on top of the batter and use a knife to swirl the chocolate throughout the baking dish.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. Let cool completely, cut into squares.
  10. For the glaze, combine both ingredients in a small mixing bowl, mixing until smooth.
  11. Drizzle the glaze over each square of banana bread.

MANGIA!!!

Cinna-mini

 Being sick is no fun.

ESPECIALLY when I miss work.

I needs me some monies.

Duh.

The only thing about being sick that is worth it…is sick food.

You know, because when you are sick…carbs really don’t count.

Calories really don’t count either.

 I’m pretty sure I had a whole sleeve of Ritz crackers in a bowl of chicken soup, 5 bowls of oatmeal + honey, and about 12 bananas w/ peanut butter & I didn’t gain a pound.

I mean, did I even use a banana as a vehicle for the peanut butter?

Probs not.

Nope, used a spoon.

Let’s be real here.

I crave comfort food when I’m sick.

Once I ordered an entire roasted turkey from boston market, spread pumpkin on each slice, and rolled them up one by one.

It’s the only thing I could stand when I came down with food poisoning last year.

Taco Cabana…rest in peace.

There are comforting aromas that are reminiscent of my sick days as a child.

My mom used to burn cinnamon candles throughout the house and make sure I was loaded up w/ campbell’s chicken noodle + sprite.

So, naturally, when I’m sick, all I can think about is this cinnamon smell.

But I want to eat it, not necessarily smell a scented candle burning beside my bed.

So, I got crafty.

Let’s make cinnamon roll mini muffins.

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There’s 18 in a batch.

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If you’re sick for two days that means you get to eat 9 per day.

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Plus, you will work off all those calories during sleep.

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Go with me here.

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😉

5.0 from 1 reviews
Mini Cinnamon Roll Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
All the flavors of a warm, gooey, cinnamon roll packed into a fluffy, mini muffin. Paleo, gluten-free, refined sugar-free, nut-free.
Ingredients
  • For the muffins:
  • ¼ c. + 2 T. light coconut milk
  • 2 large eggs
  • 1 T. pure maple syrup
  • 1 T. extra-virgin olive oil
  • 3 T. coconut sugar
  • ¼ c. coconut flour
  • 1 t. pure ground cinnamon
  • 1 t. baking powder
  • For the frosting:
  • ¼ c. slightly melted coconut butter
  • 1 T. pure maple syrup
Instructions
  1. For the muffins, preheat the oven to 350 degrees F.
  2. Spray a mini muffin pan with cooking spray and set aside.
  3. In a large mixing bowl, combine the coconut milk, eggs, maple syrup, evoo, and coconut sugar.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Divide the batter evenly into each mini muffin cup.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool slightly before removing from the pan.
  8. For the frosting, whisk both ingredients together in a small mixing bowl until smooth.
  9. Place a dollop of frosting on each muffin.
  10. Devour.

MANGIA!!!