Almond Flour Banana Nut Bread

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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

Roasted Veggies

On P10 you will find yourself spending a lot of quality time with your (possibly new) friend the vegetable.  This recipe is simple, quick and very tasty.  There are many different combinations you can try.  This recipe is great for all Stages of P10.

Oooohhhh....I shouldn't forget to mention that if you dice red onion up very small and toss it into the recipe, the little red onions bits crisp up and taste like....bacon bits.  At least I think so. 

This would make a great side dish - or throw them onto your salad - or dot them with goat cheese and enjoy.

Ingredients

Olive oil

Regular salt or kosher salt

Note:  try different types of seasonings, like Chinese five spice, garlic salt, soy sauce, balsamic vinegar, curry powder, thyme, cumin, etc.

3 or more cups of any kind of veggie you like or a combination: 
     asparagus (cut 1 inch off bottom)
     green beans, broccoli florets, cauliflower florets,
     Brussels sprouts (cut off bottom core and then cut in half),
     chunks of zucchini or squash,
     diced potatoes or sweet potatoes,
     onions sliced or diced
     mushrooms, clean and halved

Directions

Preheat oven to 450.

Make sure the veggies are clean and DRY. 

Drizzle about 2 tablespoons olive oil on the baking sheet.  Then spread the veggies out on the sheet and drizzle with another 2 tablespoons of olive oil and sprinkle with salt or some other seasoning.  Use your hands or utensils to toss and mix it all together and then distribute it all evenly on the baking sheet. - OR combine the veggies, oil and seasoning in a ziplock bag and go to town with it.

Roast for 15 to 20 minutes, flip the veggies over halfway through cooking.  They will be brown and crispy when they are done.  Keep an eye on them as cooking times vary.

Asparagus is great with a little squeeze of lemon juice or a sprinkling of parmesan cheese before serving.

If you have something else in the oven that needs a lower temp, this recipe will still work, just cook the veggies longer...

1/2 cup of cooked vegetables = 1 serving

Happy New You!

Exactly one year ago today, January 7, 2012 – I started The Perfect 10 Diet.  What a journey, what a time of learning and growing (mentally, not physically!) and mostly, finding out what works for me and what doesn’t. 

I’m far from done.  During 2012 I lost 28 pounds following The Perfect 10 Diet and I would like to keep losing.  No, I didn’t do it perfectly – the scale went up and down along with the rest of my life.  As you may have figured out by now, P10 is not a quick fix instant cure-all.  It took a while to put the weight on and it’ll take a while to take it back off.    BUT – this is the best, healthiest and least complicated lifestyle I’ve ever tried.  And even when you’re not 100% following P10 it’s with you in the back of your head for good – now that you know WHAT you know, it’ll stick with you.  

For those who don’t know much about me, let me share.  I’m a regular person.  I work 40+ hours a week as an Executive Assistant/Office Manager for a very small but extremely busy office.  I’m not in advertising, I’m not a dietician, a doctor or an expert on anything.  I started the blog because so many of us wanted some guidance on what to eat and what to try and how to make the P10 diet work for us.  I’m going through a serious case of ‘blog envy’ right now.  There are many bloggers I follow who are lucky enough to work at home, on their blogs, experimenting with recipes and getting extra education about nutrition and all that fun happy stuff.  Their blogs rock hardcore and I am happy that they are able to do this because they are able to find out the info that I don’t have the time or energy to do.  I really wish I could do more for all of you.  You’re just gonna have to put up with my best efforts and hang in there with me.  I'm not cooking all the time now so I don't have as much to share - so send me some recipes you'd like for me to post!

If you’re still with me, let’s review:

What have I lost?

1.  weight;

2.  midnight snacking;

3.  bad complexion;

4.  insomnia;

5.  feeling constantly exhausted;

6.  feeling continually emotional and depressed; and

7.  I’ve stopped wanting to throw rocks at skinny people.

What have I gained?

1.  a new respect for food and what’s in it;

2.  an appreciation for working out and how necessary it is to do;

3.  a great night’s sleep;

4.  energy to get stuff done and energy leftover to do fun stuff;

5.  a new appreciation for taking care of myself;

6.  a steady, calm positive attitude; and

7.  bruises from having strangers throwing rocks at me (what’s that all about?)

So…Happy New Me!   Happy New You!  - HAPPY NEW US!

If you get started now you can look back in a year and say ‘look how far I’ve come’.

On my cell phone I have a picture I took on the evening of January 6, 2012…I told myself that would be the last picture in which I’d ever look like that.  I look at it once in a while and remember what it felt like and I don’t want to feel like that ever again. 

The Perfect 10 Diet won’t make you a supermodel, you won’t magically grow cornrows and look like Bo Derek – but you WILL, you WILL, you WILL feel better – and it is very much worth it to keep going, get back on it and try again. 

ONE MORE THING – something else I’ve gained while following The Perfect 10 Diet – getting to know and work together with all of you!  Thanks for your questions and discussions and hanging in there with me as we go through this together.

So, leave a comment – HOW FAR HAVE YOU COME on your P10 journey? 

And don’t forget to join us on The Perfect 10 Diet Recipes Facebook Page.

Holiday Stress

Sorry I haven't been around for a while.  I've been working 12 hour days, planning holiday parties and functions and toy drives and I've just been missing my dad an awful lot - so whenever I'm not frantically busy I'm collapsing.  Thanks again to everyone for their kind words and prayers.  I really wish we could get together sometime!

It’s that time of year again – except that for most of us who’ve only been on P10 since (or after) January – it’s a whole different type of stress.

A week or so ago I was all pumped up to ‘lose 10 by year end’ but I’ll tell you I’m more likely to lose my mind instead of 10 lbs.  Have you noticed that every time you get going on P10, life happens?  Too bad we don’t get together and exercise instead of eating sweets and treats but we can all try to get through this together.

Christine writes ‘My husband and I just started the P10 diet the day after Thanksgiving and are anticipating holiday parties with some nervousness.  Any advice to get through them successfully?’

 

Here's some advice:

Before you go to a party, eat a P10 light meal or big snack to curb your appetite

OR try to get in a workout before you get ready to go, which will also curb your appetite



I made one of these for a work party
and everyone loved it!



If you're asked to bring a dish, bring something you'll be able to eat.

Scope out the snack table for fruit, veggies and nuts and cheese.

Keep some water bottles with you in case all there is to drink is booze, soda or more booze (that happened to me at a party, I was losing my mind, they didn't have anything else to drink!)

Don't don't don't beat yourself up.  Eat right, eat light but if you're going to die without a small brownie or cookie, have a bit of it so you don't feel like your night wasn't any fun.

A NEW TV GAME!  You know that drinking game where you’re watching a show (let’s say Top Chef) and every time they say certain key words like ‘passion, style, method’ instead of downing a shot, do five sit-ups, push-ups or arm curls with weights. 

Try to take some time to work out or walk it off or relax – just because you may not be eating as well doesn’t mean you need to let everything else slip.  The continual exercise will help you keep on track.  And now that it’s cold you have to keep moving to keep warm!

It's easy for me to say!  It's not so easy to do....let's all share ideas on how to get through the holidays together.

Almond Butter Freezer Fudge

Are you totally addicted to almond butter?  I am.  I like it in so many things.  And what's funny is I was never a huge peanut butter fan (well I was huge but that's a different story).  

OMG the other day I saw pictures of myself from last Christmas and cried my eyes out...I kept asking Bubba "is that me?"  I was mortified - all I could focus on was that giant caboose wearing my clothes.  Maybe we should all take out some old pics or clothes and see how far we've come. 

By the way, when I rule the world I will outlaw 'Carol of the Bells'...it makes me nutso - which is a good segue into our recipe - nuts and all...

Last month we made Homemade Chocolate in a very similar way to this recipe and since the holidays are coming up and everyone else is eating all kinds of yummy things, we need a few P10 approved recipes on our list.

That way, when you end up taking a dish to a holiday party, you can take this and eat it and watch others eat it and say 'hey I like that' and they have no idea it's healthy for them!  Don't make this as gifts unless you know it will go right into the fridge or freezer....it will melt...(*sadness*)

Dude - you know what would ROCK?  Next time made the Homemade Chocolate and this at the same time and either layer or swirl them together before freezing...

Almond Butter Freezer Fudge

2 cups raw creamy or crunchy almond butter (unsalted)

1/2 cup coconut oil, softened

3 tablespoons agave

1 teaspoon fine sea salt

Mix all the room temperature ingredients together until smooth and creamy.

Line a 8x8 square baking dish or container with parchment or wax paper, then smooth the mixture in with a spatula, and freeze until solid (about an hour).

Lift the paper to free your yummy treat, then cut into squares and serve immediately.

Store leftover fudge in the fridge or freezer since the oil may melt and de-fudgify your lovely fudge.

Pork Green Chili

G

Do you view Foodgawker?  www.foodgawker.com

It's a heavenly site that shows different posts of various blogs throughout the day.  For some reason, I can't get it to post any of mine, it doesn't like the pictures.  I'm a bit technically challenged. 

Anywhoo, I found this link to She Makes and Bakes and this lovely green chili recipe.

This is not a sauce. It's a chili. You can heap it in a bowl and top it with some cheese and sour cream along with a tortilla.  You could also pour it over a bowl of beans too. This was great on eggs the next day.

I use canned mild green chilies in this, and I thought it had a kick to it so go easy if you don’t like spicy foods.  And go overboard with lots of spices if you do!

If you accidentally spice it up too much, add sour cream on top of your serving to cool it down.

This makes a great warm dinner that cooks up in an hour OR you can put it in the crockpot and drive your family crazy with the smell.

There is some white flour in this recipe, not a whole lot, so I’m going to green light it for Stage 1.

Pork Green Chili

makes 4 servings

1 pound lean pork, cubed

2 tablespoons butter, divided

small white onion, diced

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

3-4 cloves garlic, minced

2 cups chicken broth

2 cans (7 ounces each) mild diced green chilies

1 can (14.5 ounces) diced tomatoes

1-2 teaspoons cumin

Salt and pepper to taste

Dash red pepper flakes (optional)

1/2 teaspoon chili powder

1 tablespoon dried oregano

Combine the 1/2 teaspoons of salt and pepper with the 1/4 cup flour. Dredge the cubed pork through the seasoned flour.

In a large saucepan, melt one tablespoon of butter over medium heat. Place the diced onion in the pan and cook for 8-10 minutes until soft. Remove the onion to a bowl. Melt the other tablespoon of butter and add the flour-covered pork to the pan. Let sit for three minutes to brown. Stir and let brown for another 2-3 minutes. Stir in the garlic and cook for about 30 seconds until fragrant. Add in the chicken broth and scrape the bottom of the pot. Add rest of the ingredients and let simmer for one hour.

Or, carefully pour everything into the crock pot and cook on low for 6-8 hours.

If the chili is too thin, dissolve some cornstarch in water and stir into to the pot. Bring to a boil (for crockpot, mix in well and warm it up).

Adjust the seasonings to your preference.

Serve warm with cheddar cheese, sour cream, and tortillas.

Handle with Care

Happy Monday!

With the holidays upon us, things are starting to get out of control very quickly - parties, drinks, SWEETS, treats, shopping, shipping, wigging and tripping about Christmas (and/or your applicable holiday events). 

So while we are hanging on by our fingernails trying to follow P10, let's not forget to take care of ourselves as best we can - please click on this link and go back and re-read this post from February 2012.

Handle with Care