recipe – xoxo, Susel

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YOU GUYS. This banana bread recipe is insane. I didn’t add any type of sweetener- no sugar, agave, maple syrup, honey, NONE OF THAT, but it was still sweet enough and oh so delicious! I could’ve probably eaten the whole pan but I had some sort of self control 😅 Who said banana bread couldn’t be healthy?? So without further adieu, here’s your new favorite banana bread recipe 😜

Ingredients:

2-3 ripe bananas, mashed
3 tablespoons chia pudding (2 tbsp chia seeds soaked in 3 tbsp water or almond milk)
3/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup of your favorite nut butter
1 cup oat flour ( I made my own by using 1 cup of Trader Joes GF oats and making it into a flour using my magic bullet)
1 tsp baking powder
1/4 cup of walnuts (optional)

Instructions:

Preheat oven 350 °
Mix all ingredients except walnuts in a bowl
Pour mixture into a 9 inch banana bread pan
Top with walnuts if adding
Bake for 50 mins
ENJOY and try not to eat the whole pan in one sitting 😝

Let me know if you make this recipe!

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Did you know that Ratatouille is a super simple but super delicious french recipe and not just the name of the Pixar movie? If not, it’s your lucky day! This is such an easy recipe and I feel like everyone, meat or non meat eaters alike will enjoy!

I was first introduced to this recipe by my french husband (oui oui!) and it’s been one of my favorite recipes to make and eat ever since. For this recipe, I paired it with cilantro cauliflower rice but you can eat it by itself, with a baguette, with quinoa, with rice, whatever you prefer!

Without further ado, here’s the recipe!

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Ingredients:

1 onion, chopped
2 zucchinis, peeled and diced
1 medium eggplant, peeled and diced
1 red pepper, chopped
1 green pepper, chopped
5 tomatoes, chopped coarse
3 tbsp of olive oil
salt and pepper
cilantro
1 cup of cauliflower rice (I bought my bag from Trader Joe’s)

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Instructions:

In a large skillet, heat the olive oil over low-medium heat.
Add the onion, stirring occasionally, until the onion has softened.
Add the peppers and cook for 2-3 minutes
Add the zucchinis and eggplant and cook for another 2-3 mins
Add the tomatoes, stir all the vegetables together. Bring to a gentle boil then reduce the heat to low.
Cover the skillet and let all the ingredients marinate together for 30 minutes.
While the ratatouille is cooking, heat 1 tbsp of olive oil over medium heat
Add the cauliflower rice and roughly chopped cilantro to the pan, stirring occasionally, let it cook for 5-10 mins
Sprinkle the ratatouille with salt and pepper. Serve with the cauliflower rice.
Enjoy!