Very Banana Banana Bread

Hello my fellow travellers,

Today’s recipe was requested by my sister-in-law who had left over ripened bananas. She dropped them off at my house so I could whip up a quick bread. Suffice to say, the house smells amazing after the bread comes out of the oven.

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The key is to have very ripe bananas and very soft butter for the recipe. That means leave the butter out the night before if you have to (as long as it won’t melt). Another key factor is to NOT over mix the batter while adding flour otherwise you’ll end up with a brick of bread not a moist loaf of banana goodness.

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Cauliflower Rice [Grain-free]

Hello my fellow travellers,

I know what you must be thinking, “what in the world is cauliflower rice?!?”

Well, its a delicious, grain-free substitute for rice. You can eat anything with this rice: baked chicken, meatballs, or even spinach curry.

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I snagged this recipe from Nom Nom Paleo but adapted the spices to my liking. I essentially replaced all the spices the recipe used with what I had on hand.

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Definitely something new in my kitchen but worth a try since its super easy!

Ingredients

1 cauliflower head, large

1 tbsp coconut oil

1-2 tsp sea salt

1 small onion, chopped

2-3 cloves garlic, minced

1 tsp oregano

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

Method

  1. Cut cauliflower into florets and throw into a food processor. Pulse until the cauliflower resembles small rice grains.
  2. Fry onions and garlic in coconut oil in a skillet/large pan until translucent and then add cauliflower. Add all the spices and mix well.
  3. Cover the pan and cook the cauliflower for 5-10 minutes until softened.
  4. Serve hot with sauteed vegetables, chicken, or whatever you have on hand.

Enjoy!