Category: Gluten Free

THE Banana Bread.

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I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

  • A pastry cutter–the best banana masher!
  • Coconut oil in, stir, add the eggs!
  • Blitz in the food processor
  • “flour,” chocolate chips, and banana mixture
  • Chocolate chips look so pretty and perfect.
  • Get in my belly!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup honey (maple syrup)
  • 2 tablespoons coconut oil melted
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Jess1 Comment

Crockpot Granola

The crockpot. Under utilized at my house and I realize how much I love it every time I use it…and then I promptly put it away for another month or so. I can’t be alone on that one, right? Any who, I eat overnight oats for breakfast five or so times a week. It fills me up and makes my taste buds dance. If you’re looking for a new recipe, this recipe is my go to and mixes together in literally 5 minutes. One complaint I hear about overnight oatmeal is the lack of texture. I get it. So I like to top mine with some extra walnuts, almonds, or granola. And let me tell you, this homemade crockpot granola is the way to go!

The inspiration came from sitting with a cup of coffee at my sisters, flipping through magazines. I saw a crockpot granola recipe and I was inspired! I promptly got home and made my own take on granola, and here it is for you. It isn’t too sweet, so if you have a sweet tooth, you may want to add a little more honey or maple sugar. When mixed with vanilla Greek yogurt, it is perfect for me. Give it a try. Then personalize it to your own liking and enjoy on its own, with yogurt, or with some milk.

Your ingredients for Crockpot Granola

  • 3 cups old fashioned oats
  • 1 cup uncooked quinoa
  • 1 cup unsweetened coconut
  • 1/2 cup dried cranberries and apples (or any combination of your favorite dried fruit!)
  • 1 cup nuts of your choice (I used pecans)
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 1 teaspoon vanilla

Your Steps to Crockpot Granola

Liberally spray a crockpot with cooking spray. Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil. Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Watch closely for the last half hour as it can burn easily and who likes cleaning a burned on crockpot? Definitely not me. This recipe does make quite a lot of granola. That’s okay! Less prep later, right? As long as you keep it in an air tight container, it should keep for quite some time. Enjoy! —Jess

each in their pretty little piles
all mixed together
“baked” goodness
Atop my overnight oats, vanilla greek yogurt, with some frozen black raspberries from our garden. This picture brings me so much joy!

Crockpot Granola

Homemade granola: simple and so much better than store bought. Better than that, it is made in the crockpot to minimize the work. Big win!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American

Equipment

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 cup unsweetened coconut
  • 1/2 cup dried cranberries and apples or any combination of your favorite dried fruit!
  • 1 cup nuts of your choice
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 1 teaspoon vanilla

Instructions
 

  • Liberally spray a crockpot with cooking spray.
  • Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil.
  • Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Leave the cover slightly ajar so that moisture can escape.
  • Watch closely for the last half hour as it can burn easily.
  • Allow to cool by spreading onto a baking sheet. Store cooled granola in an airtight container.
Keyword crockpot, granola, slow cooker
Tried this recipe?Let us know how it was!

Looking for other favorite Breakfast Recipes?

Give a couple of these a try!

JessLeave a comment

Kitchen Sink Vegetable and Venison Soup

If I was told I could only eat one type of food for the rest of my life, I would ask for soup in a heart beat. It’s my favorite. Maybe it’s because I always perpetually cold. Or maybe it’s because I get to chop all the vegetables, and for reasons I don’t understand, it’s cathartic for me. All I know is soup makes my soul and tastebuds sing and this vegetable and venison soup is so good, it surprises me every time I throw it together!

We had guests this weekend and the whole New Year’s Eve timing made it hard for us to think about planning for meals. It was Friday, but it sure felt like a Tuesday and our house wasn’t even clean! Enter this recipe–I love this vegetable and venison soup because I almost always have everything on hand, there are so many beautiful colors, and the flavor is delightful! The next time you need a quick meal that will leave you with some leftovers, give this one a try! –Jess

Your ingredients:

  • 1 pound ground protein (we do our own ground venison but pick your own favorite-turkey, beef, combination of both), seasoned with salt and pepper and browned
  • 2 1/4 cups diced carrots (3 large)
  • 2 cups diced onion (2 medium)
  • 1 1/2 cups diced celery (4 stalks)
  • 3 teaspoons minced garlic
  • 1 teaspoon each pepper, salt, and basil
  • 8 cups beef stock (I love the Orrington Farms beef base to make my own! Only thing I use 😉)
  • 1 14.5 ounce can diced tomatoes (I used oregano and basil seasoned)
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 2 cups frozen corn
  • 2 cups frozen peas
  • 1/2 cup dry barley, cooked according to directions or tossed in with everything else (but you will need to simmer the soup longer if that’s the case)–optional
  • Olive oil

Your Steps to Vegetable and Venison Soup

Heat 1 tablespoon of olive oil in large saucepan. Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper. Sauté for 8-10 minutes, until soft.
Put into large soup kettle with remaining ingredients (if you are using broth base, add 10 cups of water first, heat to boiling, and stir in broth base. The add in remaining ingredients). Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle ❤️😍 Sometimes I like to mix in 1/4-1/2 cup dry barley too, cooking per directions on package. But truly, this is a great recipe to throw together even without it. Serve with some crusty bread and you’ll feel like you’re winning at life! Let me know what you think!

I seriously love chopping veggies.
Saute and bring on the great smells.
My favorite broth base. The only thing I use to season stock.
See how all the colors peek through?!

Tools of the trade

This beef base is to die for. And a cast iron Dutch oven? A must in the kitchen.

Looking for another wonderful, but totally different venison soup? Check out my root vegetable and venison soup!

Kitchen Sink Vegetable and Venison Soup

A family favorite: Full of good for you vegetables, ground protein, and a special flavor surprise in the basil. You'll be sure to come back for more!
Print Recipe Pin Recipe
Servings 12

Ingredients
  

  • 1 pound ground protein browned
  • 2 1/4 cups diced carrots 3 large
  • 2 cups diced onion 2 medium
  • 1 1/2 cups diced celery 4 stalks
  • 3 teaspoons minced garlic
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 8 cups beef stock
  • 1 14.5 ounce can diced tomatoes undrained
  • 1 15 ounce can of kidney beans drained and rinsed
  • 2 cups frozen corn
  • 2 cups frozen peas
  • Olive oil

Instructions
 

  • Heat 1 tablespoon of olive oil in large saucepan.
  • Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper.
  • Sauté for 8-10 minutes, until soft.
  • Put into large soup kettle with remaining ingredients.
  • Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle.
Tried this recipe?Let us know how it was!

Looking for other comforting recipes?

Check out some of the suggestions below!

Corn and Pancetta Chowder

JessLeave a comment

Overnight Oatmeal

I love the holidays. I love the time with family. The food. The fun. It’s all so marvelous. But my body, it gets a little annoyed with me when I over indulge for a number of days a week for a number of weeks. It’s ready for a reset: Overnight oatmeal.

Get past the big family breakfasts and back to the fuel it craves and for me, that’s overnight oatmeal (or some wheat filled cereal when I am too lazy to make another batch…It happens!) So tonight I put together 5-6 servings of overnight oatmeal for myself so I am ready for breakfast through the weekend! It’s the best! PS…When I say I am lazy, it really is out of laziness. Every time I skip making my oatmeal for a few days, I am disappointed with myself when I finally get around to making it. “Seriously, Jess, you couldn’t take 5 minutes to mix this together? Come on…”

But in all seriousness, this is a great recipe that fills you up and has all sorts of options for variations. I like to add sliced bananas or frozen raspberries with vanilla Greek yogurt. It’s perfect and easy. And if you like a hot breakfast, you can pop it in the microwave for 30 seconds to a minute there you go!

Your ingredients:

  • 2 1/2 cups old fashioned oats (I get thick cut ones from our local natural food store. They are divine!)
  • 1/4-1/2 cup chopped nuts (I use walnuts or pecans)
  • 1/4 cup unsweetened coconut
  • 1/2 tablespoon vanilla
  • 1 teaspoon cinnamon (or more if you love cinnamon)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon chia seeds
  • 2 cups unsweetened almond milk (I am sure regular milk would be great too!)

Your Steps to Overnight Oatmeal

In a brownie pan, mix oats, nuts, coconut, and cinnamon. Sprinkle with vanilla and and slowly top with honey. Stir until well-combined. THEN sprinkle with chia seeds. I find if you do this with the honey, they clump together and do weird things that texture wise, I just don’t enjoy. If you forget, it’s not the end of the world, but don’t say I didn’t warn you 🙂 Pour over the almond milk slowly to cover all the services. You can add an additional 1/2 cup if you feel like it isn’t moist enough. Cover and place in the fridge overnight. Enjoy plain or top with your favorite sliced fruit and yogurt. Sprinkling a little granola for texture is great too! I hope you enjoy it like I do! —Jess

Just some walnuts, cinnamon and oatmeal chilling
Top with some coconut (totally optional, but I love it!)
Little honey. Mix. Sprinkle some chia. Pour on the milk.
Can you say yum?! Texture, flavor, and oh so filling. AND minimal prep each morning, just top with fruit and yogurt!
Ready for my belly!

Quick to create 5-6 servings, overnight oatmeal is full of flavor and texture, is filling, and good for you!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 6 people

Ingredients
  

  • 2 1/2 cups old fashioned oats
  • 1/4-1/2 cup chopped nuts
  • 1/4 cup unsweetened coconut optional
  • 1/2 tablespoon vanilla or almond extract if almond, do 1/2 -1 teaspoon
  • 1 teaspoon cinnamon
  • 2 tablespoons honey or maple syrup
  • 2 tablespoon chia seeds
  • 2 cups unsweetened almond milk

Instructions
 

  • In a baking dish with a cover, mix oatmeal, nuts, coconut, cinnamon, and vanilla or almond extract.
  • Top with honey and mix.
  • Sprinkle oatmeal mixture with chia seeds and mix once more.
  • Top oatmeal mixture with almond milk, making sure to hit all corners of the dish. Cover and allow to chill overnight.
  • Serve oatmeal in the morning with Greek yogurt, berries, and granola or extra chopped nuts.
Keyword Breakfast, oatmeal, overnight oats
Tried this recipe?Let us know how it was!

Jess3 Comments

Brussel Sprout and Berry Salad with PoppySeed Dressing

As spring comes into full bloom, I get slightly obsessed with a spinach salad with strawberries and poppyseed dressing. I recently went grocery shopping and picked up some berries, but no spinach. However I did get some Brussel sprouts and I got to thinking, “I like my greens to provide some resistance anyway, and spinach just doesn’t do that for me.” I threw this Brussel sprout and berry salad together and I was pleasantly surprised! It’s better than its spinach counterpart, and major perk, Brussel sprouts keep better in the refrigerator than spinach, if you can let them last that long. I don’t know about you, but once I have a salad I love, I eat it every day until I am out. But enough chat, let’s get creating!

Your Ingredients

For each Brussel Sprout and Berry Salad, you’ll need:

  • 10 Brussel sprouts, chopped (I tried grating them first; chopping is the way to go!)
  • 1/4 cup chopped strawberries
  • 1/4 cup blueberries
  • A handful of walnuts (Try toasting them in a pan over medium heat for extra crunch!)

For the dressing, whisk together:

  • 1/4 cup plain Greek yogurt
  • 1 to 1 1/2 tablespoons white vinegar
  • 4 teaspoons honey
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon poppyseeds

(This was enough dressing for six salads)

Put together your salad: Brussel sprouts, berries, and then the walnuts; Top with dressing and enjoy! If the Brussel sprouts are a bit too tough for you (I like the texture and “work” they provide), you can also sear them in a sauté pan over a high heat until they just soften. Allow to cool before creating your salad.

Be sure to store the leftover dressing in the fridge and shake or stir prior to using for future salads.

Simple, colorful, delicious!

Chop up the sprouts!
Whisk the dressing!
Serve it up! So quick and easy!

Looking for another summer time salad? Check out my Roasted Corn Tomato Basil Salad!

Brussel Sprout and Berry Salad with Poppyseed Dressing

Print Recipe Pin Recipe
Servings 1 serving

Ingredients
  

For each Brussel Sprout and Berry Salad:

  • 10 Brussel sprouts chopped
  • 1/4 cup chopped strawberries
  • 1/4 cup blueberries
  • handful of walnuts

Dressing (6 servings):

  • 1/4 cup plain Greek yogurt
  • 1 to 1 1/2 tablespoons white vinegar
  • 4 teaspoons honey
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon poppyseeds

Instructions
 

  • Whisk together dressing. Store in an airtight container like a mason jar.
  • Put together your salad: Brussel sprouts, berries, and then the walnuts.
  • Top with dressing and enjoy.

Notes

If the Brussel sprouts are a bit too tough for you (I like the texture and “work” they provide), you can also sear them in a sauté pan over a high heat until they just soften. Allow to cool before creating your salad.
Be sure to store the leftover dressing in the fridge and shake or stir prior to using for future salads.
Tried this recipe?Let us know how it was!

JessLeave a comment