Protein Packed Banana Bread

I have posted a banana bread recipe in the past that used coconut flour, and it's super tasty, but a friend of mine from Symon's Family Chiropractic shared this protein packed version with almond flour. It was so quick and easy, and I did part as muffins and part in mini-loaves and both were tasty and simple!

1.5 Cups Blanched Almond Flour (Target, Whole Foods, Valley Natural, Cub)
1 scoop Mila Chia Seed
1/4 tsp. sea salt
1/4 tsp. baking soda (xanthan gum also works)
2 eggs
2-3 mashed bananas
1/4 cup grapeseed or olive oil
1/4 cup raw pure honey (agave would also work)
1/4 cup 70% or darker chocolate chips

Mix dry ingredients, then mix wet ingredients. Combine well and pour into oiled pan or lined muffin tin (I did two mini-loaves and 6 muffins so I could try both). Bake at 350 degrees for about 20 minutes, loaves may take longer, or until toothpick comes out clean. Enjoy!

Try them both and let me know which one you like better!

BBQ Beef Brisket

Okay, so this isn't a very creative, authentic BBQ recipe but it sure was tasty! We have had a very busy Fall so far and I am loving my crockpot!

4-5 lb grass-fed beef brisket roast, fat trimmed
1 bottle Organicville BBQ sauce (sweetened with agave, not sugar)
2 tsp. raw maple syrup
1 tsp. garlic powder
1 tsp. seasoning salt (msg-free)
1 tsp. sea salt
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1 tsp. ground black pepper
1 tsp. chipotle powder

1. Combine all sauce and seasonings well and pour on top of brisket. Marinate overnight to absorb flavors.
2. After marinating overnight, place in crockpot on low for 8-10 hours.
3. Slice or shred meat before serving.

This would be great on a bun or tortilla or even over rice, but we just ate in plain with some steamed vegetables! Enjoy!