Creamy Brie and Apple Soup

I saw this soup on the Whole Foods recipe page and started salivating.  I loves me some Brie and it’s always good with apples – so this is right up my alley. 

picture courtesy of Whole Foods

Turn a bit of leftover Brie (that is if you actually have any leftover) into a rich and creamy fall soup with the combination of sweet Braeburn and tart Granny Smith apples.

If you can’t find Braeburn, you might substitute Jazz or Gala.  If you don't like Brie, try it with white cheddar - after all, apples and cheese are a classic combination!

This would be great to serve along with Almond Flour Biscuits or maybe some Zucchini Tots - yummy!

Creamy Brie and Apple Soup

makes 4 to 6 servings

1 tablespoon extra-virgin olive oil

1/2 medium sweet onion, chopped

2 stalks celery, chopped

2 Granny Smith apples, peeled, cored and chopped

2 Braeburn apples, peeled, cored and chopped

4 cups vegetable broth

3 ounces Brie, rind removed (1/2 cup chopped)

1/4 teaspoon coarse salt

2 teaspoons fresh thyme leaves

In a medium saucepot, heat oil over medium-high heat until hot. Add onion and celery, and cook 8 to 10 minutes or until browned and tender, stirring occasionally. Stir in apples and broth, and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes or until apples are very tender. 

Add the Brie and salt, and purée with an immersion blender (or carefully transfer mixture to a blender) and blend until smooth.

Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme.

Nutritional Info (provided by Whole Foods):

Per Serving: Serving size: about 1 cup, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 15mg cholesterol, 310mg sodium, 22g carbohydrate (3g dietary fiber, 16g sugar), 4g protein

Creamy Grape Dessert

Can you believe how FAST the year has gone by?  Geez, I sound like someone's mother (oh yeah, I am).  To be honest with everyone, this has not been a good Perfect 10 year for me but as you can tell by my continual 'keep calm and carry on' posts, I haven't given up.  And in keeping with being honest, I've gained back most of the weight I lost last year - so sorry, I sort of feel like a fraud - but there's no one else who has taken the baton and carried on with helping out all of us.  The Perfect 10 Facebook page hasn't been updated since April, I'm the only one checking and answering questions (free of charge I might add).  The Perfect 10 website hasn't been updated since 2010 I think.  Sorry to have sour grapes - but you all are the only people I can talk to about Perfect 10 - and we're scattered all over the country/world.  I'm almost considering going on Craigslist and seeing if anyone else in the county is trying to work the P10 and if they want to get together and hold meetings!  Do you guys Skype?  Is it possible to do a group Skype?   Would any of you be interested?

This has just been a really difficult year, emotionally, physically and financially.  We cut up our credit cards and are now trying to live just off of what we make - and that's TOUGH!!  
I owe apologies to all the people who have asked 'how do you do P10 Diet on a budget?' and I'd just say 'oh yeah try the farmer's market' - well, now that I'm actually really doing P10 on a budget, I can say: 

THE FOOD THAT IS CHEAP IS NOT GOOD AND
THE FOOD THAT IS GOOD IS NOT CHEAP.

Thanks for listening to me and hopefully not judging me for being a real person and not some diet/workout guru with six pack abs and no body fat.  I'm trying to do all of this without financing, without support, without a personal chef, without a personal trainer and without a net!!  (Oh hey, that's the same way you are all doing it too!!)

Now that we're done with sour grapes, let's change the subject to some sweet grapes!

This is another recipe courtesy of Gina’s Skinny Recipes, her website is www.skinnytaste.com.  You can find a lot of P10-worthy recipes.  She's a wiz at coming up with wonderful recipes that are healthy for you!  

photo courtesy of www.skinnytaste.com

Gina says - This dessert is highly addictive and hard to stop eating! Don't be fooled by the humble ingredients, this is easy to make, very refreshing, and is perfect to bring to a BBQ. This is one of those recipes you'll be making again and again and chances are you probably have all the ingredients in your kitchen. Easily doubles for more people.

Creamy Grape Dessert

Recipe courtesy of Gina’s Skinny Recipes

makes 8 servings

1 lb green seedless grapes, washed and dried well

1 lb red seedless grapes, washed and dried well

8 oz Greek yogurt, full fat

4 oz cream cheese, softened

1/4 cup agave

1 teaspoon vanilla extract

Topping:

2 tablespoons coconut sugar, packed

1/2 cup chopped walnuts (or pecans)

Directions:

Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine coconut sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.

Strawberry Lassi

Whole Foods - that's where you'll find me every weekend most of the time.  It's the only place I can find my full fat Fage Total Greek yogurt (highly recommend!) and my mom likes to go up and down EVERY SINGLE AISLE just in case she might have missed something from last week...

Anywho - the Whole Foods website has tons of great recipes, many of which are P10 compatible or can be adjusted for P10.   I think using Greek yogurt in this will really bump up the protein.  I'm torn between labeling this as a treat, a dessert, a smoothie or even breakfast!  Guess I'll use them all.  You could totally get your kids to partake of the lovely healthy yogurt without their knowledge!   :D

Ice-cold, yogurt-based lassi is a favorite refresher in India. Sometimes made with fresh mango, this delicious version uses strawberries

 

Strawberry Lassi

makes 2 servings

1 cup plain or Greek yogurt

2 cups roughly chopped strawberries

2 tablespoons honey or agave nectar

1 cup ice cubes

1/2 cup milk (regular or almond)

Few pinches ground cardamom (could sub cinnamon or nutmeg)

 

Combine yogurt, strawberries and honey in a blender and pulse until strawberries are pureed. Add ice and milk and blend until smooth. Pour into 2 tall glasses and garnish each with cardamom.

Liquid Salad

What the heck is a liquid salad? 

Some might prefer to call it a green smoothie.

Lately, my brother and baby sister have been all gung ho about juicing – and they are feeling healthier and losing weight.  But it can be a difficult lifestyle to maintain indefinitely.  My brother let me borrow his Vitamix and I did some experimenting with that (and then he took it back!)  Then, my mom hopped on the bandwagon and got a Nutribullet – and now the family is crazy about smoothies.  This weekend us gals went together to WalMart and my other sister and I both got Nutribullets.  Then, we all went to Whole Foods and loaded up on some good stuff to use in them.  Instead of lasagna, I think we’ll do smoothies for my birthday party in May…

On Easter when the family was together, I remembered that my mom hadn’t seen the movie Fat, Sick and Nearly Dead, so I brought it up on my Netflix and we all watched it together.  My niece thought juicing/green smoothies were gross but I told her ‘would you rather sit and eat that giant salad on the TV, or turn it into juice and drink it down?’ – and that made sense to her.  And it really does.  Not all of us stay awake at night dreaming of greens and veggies and how much we really really really love them. 

So there’s no law that says you have to drink the green smoothies 24/7 – some people do if they are desperate to kick off a weight loss or detox (like the guys in the movie).  So how about ONE A DAY?  Just one.  And you can choose which meal as well.  Baby steps – and you will see a difference!

My mom is 66 and she has her normal breakfast and then uses her Nutribullet to make a green smoothie for lunch each day.  And she can feel the difference already – and her doctor can see it.  And it shows on her scale too (and it hadn’t budged much for a while).  Can you sit down and think about doing a green smoothie once a day?  

I love breakfast, it’s my favorite meal of the day and I like a nice warm filling breakfast so I’ll go ahead and keep that one.  I had a green smoothie for dinner tonight.

You could blend up a smoothie and

• take it to work in a travel mug for later; or
• make extra, pour them into bags and freeze them for later use; or
• take the frozen smoothies to work and remember to defrost one each day for lunch;

It tastes better than it looks.  You use greens, some fruit and some boost along with some liquid and there you go.  And you can make the combinations yourself and use what you like best.  You can either blend it all up and drink it down or sit there with a plate of greens and fruit and take your sweet time chowing it all down.

Blender – You’re going to need something powerful enough to blend up the greens, chunks of apple, etc.  If you don’t have something you could use, check on Amazon to see what’s within your budget and has the power to handle the job.  Also, if your credit cards have ‘points’, use them on Amazon to purchase the blender or check the card’s points program to see if they have a blender you could get for free.  I’m using the Nutribullet right now and it’s easy to operate and clean and works great. 

Greens – start with spinach, it’s milder and blends up easily.  You can work your way up to kale and collard greens and such.  Or you can add some kale in with the spinach gradually.

Fruit – on P10 we not supposed to go overboard with the fruit so keep it to a single banana or around a cup of berries or about a dozen grapes.  If you wash, cut up the fruit and then freeze them in pieces you can get a colder creamier smoothie.   Bananas end up being kind of bland so you’ll want to use something with a kick to it once you start drinking more smoothies.  

Boost – now is the time to toss in some of those ‘superfoods’ we hear so much about.  I’m partial to chia gel.  You could also use goji berries, maca powder, raw almonds, cacao nibs, acai berries, etc.  More on those later.  I need to have some info for future posts!

Liquid – in the past I’ve been a big fan of almond milk and you could use that if you’d like.  Nothing wrong with trying some nice clean water or even some coconut water if you’d like to have that extra ‘oomph’.  I’m guessing about 1 1/2 to 2 cups of liquid, less for thicker, more for thinner – you choose.

Basic Beginner’s Smoothie

1 banana

2 cups spinach

1/4 cup chia gel

1 1/2 cups water

Combine until smooth and enjoy.

Makes one very large serving or two regular servings

Overnight Oatmeal

Just a heads up - this recipe is for STAGES 2 and 3 ONLY - sorry Stage 1 peeps...but, if this is something that would work well for your family feel free to go ahead and run with it.

I’m testing ‘grab and go’ or make-ahead items for those who want a good breakfast but don’t always have time to make them.   This recipe is a simple 'stop, drop and scoop' and then out the door. 

This was pretty good but Bubba (my hubby) and I thought the lemon zest was a little heavy, so I’ve scaled that back for you.  And feel free to use whatever fruit you would like, peaches, apples, bananas, berries, etc.  The original recipe says ‘serves 4’ – which in real life terms is 6 normal people or 2 teenage boys.  This fills you up fast!

I didn’t have rolled oats; I used steel cut oats and it was a little chewy and nutty tasting but we liked that better than soft mushy oatmeal.  I think you would too.

Overnight Oatmeal

serves 6

This affordable, healthy breakfast provides protein, whole grains and fruit to help you start your morning right.  The twist is that it virtually prepares itself while you’re sleeping — simply serve in the morning, straight from the fridge or warmed if you prefer.

2 cups uncooked rolled oats (not instant or quick cooking)

2 cups unsweetened almond milk

1/2 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

Toppings:

chopped pecans, walnuts or almonds

Your choice of fruit, peeled and chopped

agave nectar

Combine oats, milk, vanilla and zest in a bowl, cover and refrigerate overnight.

The next morning, scoop oatmeal into bowls and top with nuts and fruit.  Add butter or a drizzle of agave nectar if you’d like.  You can eat this hot or cold.

1/2 cup of this oatmeal is 1 serving of grains and 1/2 serving of fat.  Remember to count whatever toppings you use as well.

Almond Flour Banana Nut Bread

Like the background?

I would like to give a big THANK YOU to Trena H. for this recipe. 

The biggest problem you will have with these is hiding them from your family.  If you make extra, freeze a few to stash in your freezer and defrost for breakfast another time.

Almond flour is okay for Stage 1.

Almond Flour Banana Nut Bread

3 cups almond flour (I used Bob's Red Mill)

1 tsp. baking soda

1/2 tsp. sea salt or kosher salt

1/2 tsp. baking powder

3 eggs

2-3 very ripe medium bananas, mashed

1/2 cup agave

1/4 cup coconut oil

1 T. vanilla extract

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Grease either a 12-cup muffin tin or a loaf pan with butter.

Mix dry ingredients in a large bowl; mix wet ingredients in a medium bowl (in the order listed). Add wet mixture to dry mixture; stir in nuts. Transfer to prepared pan.

Bake muffins for about 20-25 minutes or bake the loaf for about 35-40 minutes. Let cool in pan for about 5-10 minutes. Remove from pan and cool on wire rack.

 

So what do you think? 
I'd say 1/2 serving of fruit and 1 serving of fat per muffin. 
But I'm totally guessing here.

Print this recipe:  Almond Flour Banana Nut Bread

'PB&J' Snack

Are any of you as crazy about almond butter as I am?  I love it in everything!

How cute is this idea for a quick treat or light snack? 

You could also spread this on a MIM-Muffin in a Minute or stir in into Greek yogurt.

PB&J Snack

makes 1 serving

1/4 cup berries (fresh or frozen)

2 tablespoons almond butter

Mix together in a bowl and enjoy.

Dark Chocolate and Coconut Dessert Sauce



Sliced apples and bananas with
Dark Chocolate and Coconut Dessert Sauce

 This is a recipe I found on the Whole Foods website.  And this is good timing too, because lately I just seem to need an extra bit of chocolate...sometimes life is like that!  And, oh yes, it was totally worth it.

Don't be fooled by 'makes one cup' because I cut up a plate full of apples and bananas and we still have plenty left over....I also think this would be awesome over pancakes.  How about serving it along with either Orange Cake or Mexican Chocolate Coffee Cake...oh let's just face it.  I'd probably put this on vegetables if I thought my family wouldn't stage an intervention.  I think I'll try this over Greek yogurt.

Notes and stuff: 

use at least 60% cacao dark chocolate - I used dark chocolate chips

Double boiler - no need for fancy equipment, just use a saucepan with boiling water and set a glass/ceramic bowl on top (like Corell - remember that?)  I still have one:

Dark Chocolate and Coconut Dessert Sauce

Makes about 1 cup

8 ounces dark chocolate (at least 60% cacao), roughly chopped

1 cup coconut milk, canned

Gently melt chocolate in the top of a double boiler until smooth; remove from the heat. Meanwhile, put coconut milk into a small pot over medium heat and keep stirring it in the pan until it steams, don't let it boil.  Remove from the heat immediately and let it cool for a few minutes. Then slowly and gently mix the milk into the bowl of chocolate until smooth and well combined.  

If you are going to use it shortly, set the bowl back on top of the warm water in the saucepan to keep the sauce warm and drizzly.

Store in an airtight container in the refrigerator for up to two weeks.

Let it cool before putting in the fridge.

To reheat, gently stir the sauce on low heat gently until it is warm and serve.

Nutrition:  per serving (about 2 Tbsp): 90 calories (70 from fat), 7g total fat, 5g saturated fat, 1g protein, 9g total carbohydrate (1g dietary fiber, 8g sugar), 0mg cholesterol, 5mg sodium

So good...so warm...so lovely....

Orange Cake

Look at me trying to be all fancy n stuff!

I was teasing y'all about this the other day on Facebook and let me tell you, it was really good and your family will like it too!  I ended up making a cream cheese vanilla frosting to top it off (recipe later).  Other suggested whipped cream or an orange glaze.  You could even do a chocolate drizzle if that's your thang.

Please make sure you use medium sized oranges, I used large ones and the cake was very orangey....Bubba saw me putting the entire oranges in the blender and he was like....'ummmm hon...the peel's still on there....'

This recipe is courtesy of Elana's Pantry, which like I mentioned before, is a great blog and has a lot of dessert recipes, many of which are P10 compatible.

Print Elana's recipe for Orange Cake.

Orange Cake

courtesy of Elana's Pantry

makes 6-8 servings

2 medium oranges

4 eggs

3/4 cup agave nectar

2 cups blanched almond flour

1/2 teaspoon Celtic sea salt

1 teaspoon baking soda

Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft.

Place whole oranges (peel and all) in a food processor and blend until smooth.

Process in eggs, agave, almond flour, salt and baking soda until well blended.

Pour batter into a greased 9-inch round cake pan.

Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean.

Cool in the pan for 2 hours

Serve.

Shrimp and Mango Stir Fry

This sweet and pungent combination of mango, shrimp, chilies and cumin is quick to put together as a stir-fry, alongside Cauliflower Rice or as a topping to a fresh plate of salad greens.  You could also put it on corn tortillas and use it for tacos (Stages 2-3 and complaining family members only).

Once again, feel free to adjust the spiciness according to your tastes and what you have on hand.

Shrimp and Mango Stir Fry

makes 4 servings


2 tablespoons olive oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice

Heat a large, heavy skillet or wok over medium-high heat, and add the oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.

Serve immediately.

Whipped Cream

Making your own whipped cream is easy, and the flavor and texture leaves the store-bought stuff in the dust (that stuff is usually neither whipped nor cream). Here's how to make delicious homemade whipped cream.

Don't stress if you don't have a mixer or beaters, you can do this with good old fashioned muscles - both methods are shown.

For Pete’s sake, read the tips first, that’s why they’re at the top of the post.  They’re important to know. 

Tips

• Cream that's a few days old actually whips better than ultra-fresh cream.
• Ultra-pasteurized cream is harder to whip, and the texture isn't the same, but it can be done.
• The cream should always remain smooth, and the wires of the whisk should leave a "track" as they pass through. If the cream stiffens and appears grainy, stop whisking immediately - you're halfway to butter.
• Refrigerate whipped cream and anything you make with it.
• Whipped cream will stay whipped for a few hours in the refrigerator, then it will slowly break down. It can be refreshed by re-whipping but after three days, throw it out.

Whipped Cream

makes 2 cups of whipped cream, approx. 16 servings

1 cup of heavy cream or heavy whipping cream

1 to 2 teaspoons of vanilla extract

1 to 2 tablespoons of sweetener to taste (liquid or powdered)

Optional:  other extracts or flavorings (such as mint or chocolate)

Start by chilling a clean stainless steel bowl, the whisk/whisk attachments, and the cream in the refrigerator for 20 minutes. Let them get nice and cold - cream is easier to whip when cold.

Mixer method:

Pour the chilled cream, sweetener and flavorings in the bowl and start whisking with an electric hand mixer or a standing mixer fitted with a whisk attachment.   Start at a slow speed or you'll have cream all over the place.  Set the mixer so it goes as fast as possible without splashing.

As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk.

Now is the time to taste it and adjust the sweetener and flavorings, if desired.

As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

Hand whisk method:  (it helps to set the timer as you start to help you keep track)

Pour the chilled cream, sweetener and flavorings in the bowl and start whisking. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder.

Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions.

Alternate between circular motions and straight ones. Switch hands to lessen fatigue.

It will take 3 or 4 minutes to whip a cup of cream. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build.  The peak should bend over at the top when you remove the whisk.

Now is the time to taste it and adjust the sweetener and flavorings, if desired.

As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

What will you use your Whipped Cream with?  Tune in tomorrow to see a great dessert recipe to try with it.

And stop giggling - because if you innocently Google "whipped cream pictures" to use on your blog you will see what people are using it with!

Banana Nice Cream

This is another recipe courtesy of the Whole Foods website.  If I've said it once, I'll say it again - check out their great recipes, many are P10 compatible or are easy enough to modify.





This was really good BUT remember folks, in the blender it’s a quick ZIP ZIP and done or else you’ll be SIP SIPPING this with a straw.  (Yep, once again - don't be like me!) It’s still good that way though, especially if you were one of those kids who stirred their ice cream into a liquid and slurped it anyway.  And it really satisfied my sweet tooth, even without chocolate.  But I bet you could add some really great things to this to get some great flavors. 

TIP:  I always keep frozen bananas in my freezer for just such an occasion as this.  They make any smoothie or treat thick, creamy and cold.  And this is great when the bananas are ripening faster than you can eat them.

Peel, then slice banana in half, then slice each half into small chunks, lay them out in groups of 1/2 banana on paper plates and put in freezer until they’re solid.  Then you can put them in baggies.

Print this recipe:  Banana Nice Cream

Banana Nice Cream

makes 2 servings

Easy as 1-2-3, this creamy, sweet and cool snack or dessert proves that added sugar and oil are not always necessary to satisfy your cravings. Keep some peeled bananas in your freezer so they'll be ready when you are.

2 bananas, sliced and frozen

1 cup unsweetened almond milk

2 tablespoons smooth almond butter or peanut butter

Put milk, almond butter and bananas into a blender (in that order-liquids always go first).

Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy.  Don't overblend or you'll get a smoothie instead of ice cream.

Pour into two bowls and serve.

Overnight Oatmeal

I made this recipe I found on the Whole Foods website with my P10 friend Trena in mind.

I’m testing ‘grab and go’ or make-ahead items for those who want a good breakfast but don’t always have time to make them.   This recipe is a simple 'stop, drop and scoop' and then out the door. 

This was pretty good but Bubba (my hubby) and I thought the lemon zest was a little heavy, so I’ve scaled that back for you.  And feel free to use whatever fruit you would like, peaches, apples, bananas, berries, etc.  The original recipe says ‘serves 4’ – which in real life terms is 6 normal people or 2 teenage boys.  This fills you up fast!

I didn’t have rolled oats; I used steel cut oats and it was a little chewy and nutty tasting but we liked that better than soft mushy oatmeal.  I think you would too.

Overnight Oatmeal

serves 6

This affordable, healthy breakfast provides protein, whole grains and fruit to help you start your morning right.  The twist is that it virtually prepares itself while you’re sleeping — simply serve in the morning, straight from the fridge or warmed if you prefer.

2 cups rolled oats (not instant or quick cooking)

2 cups unsweetened almond milk

1/2 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

Toppings:

chopped pecans, walnuts or almonds

Your choice of fruit, peeled and chopped

agave nectar

Combine oats, milk, vanilla and zest in a bowl, cover and refrigerate overnight.

The next morning, scoop oatmeal into bowls and top with nuts and fruit.  Add butter or a drizzle of agave nectar if you’d like.  You can eat this hot or cold.

1/2 cup of this oatmeal is 1 serving of grains and 1/2 serving of fat.  Remember to count whatever toppings you use as well.

Almond Flour Banana Nut Bread

Like the background?

I would like to give a big THANK YOU to Trena Henderson for this recipe. 

Once I saw it I knew I had to make it...even though it was 9:00 at night.  So, instead of 'good sleep' I stayed up a little late and baked but these turned out so good and the next morning my family was hovering and doing the 'please please' dance when they saw these.

Almond flour is fine for Stage 1 as well.

Almond Flour Banana Nut Bread

3 cups almond flour (I used Bob's Red Mill)

1 tsp. baking soda

1/2 tsp. sea salt or kosher salt

1/2 tsp. baking powder

3 eggs

2-3 very ripe medium bananas, mashed

1/2 cup agave

1/4 cup coconut oil

1 T. vanilla extract

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Grease either a 12-cup muffin tin or a loaf pan with butter.

Mix dry ingredients in a large bowl; mix wet ingredients in a medium bowl (in the order listed). Add wet mixture to dry mixture; stir in nuts. Transfer to prepared pan.

Bake muffins for about 20-25 minutes or bake the loaf for about 35-40 minutes. Let cool in pan for about 5-10 minutes. Remove from pan and cool on wire rack.

 

So what do you think? 
I'd say 1/2 serving of fruit and 1 serving of fat. 
But I'm totally guessing here.

Print this recipe:  Almond Flour Banana Nut Bread