This nut-, gluten-, and dairy-free banana bread is what dreams are made of: moist, just sweet enough, and the ideal lunchbox treat. It’s safe for school lunches because it’s completely nut free. This bread is made with hearty and fulfilling ingredients such as coconut flour—perfect to keep little tummies satisfied.
Preheat oven to 350 F (180 C). Generously grease a standard-size loaf pan with coconut oil, or line with parchment paper.
In large bowl, combine coconut flour, brown rice flour, baking powder, baking soda, cinnamon, and nutmeg, and mix together.
In separate bowl, whisk bananas, maple syrup, oil, and eggs together. Be sure melted coconut oil isnu2019t too hot, to avoid cooking the egg when you combine everything. Add banana mixture to flour mixture and combine well. Fold in dried blueberries.
Pour mixture into loaf pan and bake for 45 to 55 minutes, until fork inserted comes out clean. You may want to cover the bread with a piece of foil for the last 10 minutes of baking to prevent it from burning.Keep in fridge for up to 1 week or freeze for up to 3 months.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.