Banana bread is one of my favourite comfort foods. I love banana bread but am always worried about the amount of sugar in it. Bananas have natural sugar and when you combine that with refined sugar and white flour thats just TOO much sugar for me. That is why I LOVE this recipe. Its simple, low sugar and delish!

Banana Bread Recipe

1 large ripe banana

3 organic eggs

1 1/2 cups almond flour ( I have tried this with coconut flour also but the taste is too overpowering for my liking)

2 tbsp soft butter

1 tsp baking power (gluten free if possible)

1/4 sugar substitute ( I use erythritol, you can use whichever works for you)

Tiny sprinkle of salt ( optional)

1-2 tsp of cinnamon

Crushed walnuts (optional) I put some in the mixture and also add on top towards the end of baking

** tip – add a scoop of protein powder to get some extra protein in**

Baking Instructions

Preheat oven to 350

Please batter in a loaf tin ( 7 by 13) with parchment paper

Bake for 35 to 40 mins until fork comes out dry

ENJOY !

I was craving pancakes so I decided to get a little creative and I realized how easy it was to make your own low carb pancakes at home. They are actually super easy to make with minimal ingredients and time. This recipe literally took under 20 minutes to prepare and cook. My favourite mom hack – make more than you need and freeze so you have them ready to go.

Low Carb Coconut Flour Pancakes (serves 4)

• 4 large Eggs
• 4 oz Cream cheese (softened at room temperature)
• 6 tbsp coconut flour
• 4 tbsp cream
• 2 tbsp monk fruit ( or your sweetener
• 1 tsp baking powder
• 1 tsp vanilla extract

Mix all ingredients together. I used a hand mixer which worked fine but if you want a smoother consistency you can use a blender. Mix until everything is smooth.

Heat pan at medium heat and melt butter or coconut oil ( or spray). Spoon out desired amount of mix and cook each side for 2 minutes each – time may very depending on size. Once pancake is able to lift off nicely you can flip. ( I make bigger ones for myself and smaller for my son)

Bon Appetit!

Ok guys, let me tell you right now that this lasagna is AMAZING. I love it, my husband loves it, I have brought it to work and my people there love it, IT IS YUM. If your anything like me and love pasta, this totally tastes the same and satisfies the craving. In my opinion it tastes even better than a traditional pasta lasagna.

What you need

1 lb ground beef or ground chuck (cut from the shoulder)

1 flat cabbage ( I prefer flat because its easier to peel but round also works)

350g ricotta cheese

1 mozzarella ball shredded ( buy shredded if you can)

1/2 cup grated parm

1 organic egg

1 1/2 cup tomato sauce (I make my own from fresh tomato’s, if buying sauce buy low sugar)

Half a white or yellow onion

2 gloves fresh garlic ( finely chopped)

Chopped Basil

2 tbsp extra virgin olive oil

Salt and pepper to taste

Skillet

Large pot

Baking dish ( I use 13 length 9 width )

Instructions

1. Fill large pot with water and bring to a boil. Once boiling add salt
2. Gently peel the cabbage leaves apart, remove the top few leaves and discard. Once the cabbage leaves are removed add to boiling water for about 7 minutes.
3. While the cabbage is boiling you can make your cheese mixture. Add the ricotta cheese, mozzarella( save some for topping at the end) parmigiana cheese, egg, salt, pepper. Mix it all together.
4. Remove the cabbage and let it cool down. Lay cabbage out on paper towel and pat dry to ensure no water is left on the cabbage leaves.
5. Heat a large skillet with some oil and add the onion. Cook onion for 2-3 minutes and then add the beef.
6. Once beef has started to cook add the garlic ( make sure garlic is finely chopped).
7. Add salt and pepper to beef ( you can add anything else you like, if you want beef spicy add some hot pepper)
8. Add a little sauce to the beef just to give it a nice coating and throw in some basil. Once the beef is cooked remove from stove top.
9. At this point pre heat your oven to 375 degrees.
10. Ladle some sauce to the bottom of your baking dish just to coat the bottom. Then you will start layering – cabbage, meat, sauce, cheese mixture, and repeat this until you have made enough layers and you reach the top. Do not use too much sauce or your lasagna will be watery.
11. Your final layer at the top should be a layer of cabbage with a thin layer of sauce and a good amount of mozzarella cheese.
12. Cover with aluminium foil and bake for 20 minutes.
13. Remove aluminum foil and bake an additional 10 minutes so that the cheese is completely melted. ( broil is an option for extra crunchy top)
14. Remove from oven and let the lasagna sit for 15 minutes before serving.

I hope you enjoy!

•