Plantain Bread with Raw Strawberry Rhubarb Jam

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Continuing on with my recent rhubarb prescription…

Today I adapted two recipes, and together they are super ultra delicious.  The plantain bread is an adaptation of zenbellyblog’s Plantain Tortillas.  I had ripe plantains, but wanted something fluffier than a tortilla.  I added a few more ingredients to make the finished product the consistency of corn bread.  The plantain makes this a little on the sweet side, so I whipped up something sour to go on top.  I’d been meaning to try Thankful Expressions’ Strawberry-Rhubarb Refrigerator Jam after a wild rhubarb search on Pinterest.  I added more rhubarb and strawberries, and swapped out the honey for dates.  The refrigerator jam is meant to set up overnight, which a patient person could definitely do.  I ate mine immediately, and see no reason to subject yourself to that amount of waiting.  Especially if you are hungry, and want your jam right this instant.

I think this might technically be SWYPO.  If you’re not familiar with Whole30, SWYPO (Sex With Your Pants On.  No, really.) is a term for making healthy dishes that mimic junk food.  The idea is that the healthy imitation isn’t as good as the real thing, so eventually you’ll just eat the real thing.  I decided to take it easy on myself though, and made it anyway.  Hey, someone has to look out for your best interest right?  And today my best interest was using up the rhubarb in my fridge, and eating something that tasted good when I ate it.  Easy decision as far as I’m concerned.

Bread Ingredients:

  • 1 ripe plantain
  • juice of 1 lime
  • 1 egg
  • 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 Tbsp avocado oil (olive or coconut oil would also work)

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Blend all ingredients in a blender or food processor.  Spread evenly on greased baking sheet.  You could also bake this in a 8×8 baking dish to make it thicker, in that case I would double the recipe.  Bake at 350 for between 15-20 minutes or until the bottom starts browning. This serves 4.  I only wish I had more plantains at the moment so I could make more!  I ate 2 servings back to back.  That’s probably why you shouldn’t SWYPO.  Very rarely am I like, ‘GIVE ME SEVERAL HELPINGS OF THAT RAW VEGETABLE!’  But that’s just me.

The jam is very easy to make.  You can do it while the bread is baking.  Combine all ingredients in a blender or food processor.  And that’s it!  Slather over the plantain bread with some pasture butter or ghee, and try to contain yourself.

Jam Ingredients:

  • 1 c chopped rhubarb
  • 1 1/3 c strawberries
  • 2 Tbsp chia seeds
  • 2 dates

Skillet Apple Bake

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Phew!  What a week (or two).  The baby finally came, as much as I truly believed I would be the first woman to be diagnosed with permanent pregnancy.  I could see the headlines and everything.  Having a newborn in the house hasn’t left me a lot of time for cooking, blogging, sleeping…  And it’s really made me realize how much better I feel when I eat healthy foods.  We’ve felt so much support from family and friends through dinners and their general willingness to help.  It’s made me very grateful!  That being said, I’m really looking forward to getting back to my clean eating routine.  Especially with this strangely shaped post baby body.

I threw this together one morning before the wee one was born.  It’s so easy to prepare and really yummy.  You can almost convince yourself you’re eating an apple Danish.  Well, almost.  I guess it depends on how long it’s been since you’ve had a Danish!

Ingredients:

  • One thinly sliced apple (I used a Pink Lady, and left the skin on)
  • 2 Tbsp. Coconut Flour
  • 1 Tbsp. Hemp Seeds
  • 1 Tbsp Chia Seeds
  • 1/4 c. chopped Pecans
  • 2 tsp. Raw Organic Honey
  • 1 tsp. Cinnamon
  • Dash of Salt

Cover the bottom of your skillet with coconut oil.  Slice apple and spread in an even layer in the bottom of the skillet.  Mix coconut flour, seeds, pecans, cinnamon and salt in a small bowl.  Spread over the apple slices.  Pour honey evenly over the top.  Bake at 350 degrees for about 15 minutes.  Then, eat it!  You could eat this with yogurt or OOH! on top of pancakes.  I think I’ll try that next.

Raw ‘Oats’

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This is currently my favorite breakfast recipe.  And I’m really into breakfast.

I’ve seen some different versions of it online, but this is the one I like best.  It’s quick and easy, my two favorite recipe adjectives.  It tastes really fresh, and has everything my breakfast needs – protein, healthy fats, fiber, you get the idea.  I’ve tried it with different kinds of apples.  I prefer Granny Smith, but I like things a little on the sour side. In fact, I like my food to be just shy of pucker inducing.  Also, I have a Grandma Smith…which now that I think about it is entirely unrelated.  

Anyway.  I soak the date in hot water for about 10 minutes before adding it to the blender.  I don’t have a super fancy blender, so this method helps a lot with the date dispersion.  You could use any kind of nuts you have lying around.  I’ve done a walnut/almond combination that was just divine!  This recipe makes 2 servings, one of which I occasionally find myself eating later the same day.  It’s just too good, y’all.  

1 Apple, chopped

1/4 c Pecans 

1/4 c Coconut Flakes (unsweetened)

1 Date, softened

Pinch of Cinnamon

Pinch of Salt

2 Tbsp Hemp Seeds

1 Tbsp Chia Seeds

Juice of 1/2 Lime

Once the date has softened, throw all your delicious ingredients into the blender.  I would advise adding the lime juice after you’ve tasted the finished product.  You may or may not need it, depending on the apple and your taste preference.  Blend until all ingredients are chopped into small pieces.  Be careful not to blend too much or you’ll have an unappetizing paste on your hands.  You want it to be about the consistency of oatmeal.  

What’s your favorite breakfast recipe right now?