Banana Muffins (Whole30, Paleo)

We are in week 3 of Whole30 and feeling great! I’m not going to say that I still don’t really want a Reese cup or have a desire to have a piece of stuffed crust pepperoni pizza, BUT we are feeling good and seeing the difference that it is already making in the way we feel.

This week I decided to make a new recipe for banana muffins. I made these in the oven and in the Instant Pot. I wanted to try out both ways of cooking to see if one was better or easier over the other.

The difference in the two:
The Instant Pot: The muffins were good and moist, but my husband and I both felt like something was missing.
Oven: This was perfect for us. The muffins were still moist but had a crisper outside.

Check out the recipe below and let me know what you think!


Whole 30 Banana Muffins

Prep Time: 10 minutes
Cook Time: Instant Pot: 8 minutes; Oven: 20 minutesIMG_1297

Ingredients:
– 2 ripe bananas
– 1/2 cup apple sauce: I made me own apple sauce, you can find the recipe here
– 1/4 cup coconut oil
– 3 eggs
– 2 cups almond flour
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tbsp cinnamon

Instructions:
1. Add all ingredients into your KitchenAid, or a bowl to mix with your hand-held mixer.

Instant Pot:
2. Add all ingredients into your silicone tray
3. Cover with Foil
4. Place 1 cup of water and trivet to the bottom of your instant pot.
5. Put silicone tray in Instant Pot
6. Set to manual high pressure for 8 minutes. Then QR. Enjoy!

Oven:
3. Preheat Oven to 350ºF
4. Line muffin tin with liners
5. Add mixture evenly in liners
6. Bake for 20 minutes. Enjoy!


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Cinnamon Apples: Instant Pot

Another quick and delicious recipe for a healthy snack or desert. It has helped fill our sweet tooth since being on Whole30. The great thing about this recipe is you can use it not only for cinnamon apple dessert but you can also make your own homemade cinnamon apple sauce.


Cinnamon Apples:
Prep Time: 5 Minutes Cook Time: 2 Minutes

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Ingredients:
– 5 Apples ( I used Fuji and Granny Smith)
– Cinnamon
– Honey (If you are on Whole30 OMIT honey)
– Water

Directions:
1. Core and Slice your apples. ( I choose to leave the skin on the apples for a better taste)
2. Put all of your apples in the Instant Pot and cover with Cinnamon, Stir.
3. If you ARE NOT on Whole 30 you can add 2 tbsp of honey.
4. Add 1/2 cup of water
5. Set Instant Pot to manual high pressure for 2 minutes
6. Quick Release and Serve
↑ If you choose to make apple sauce, do a natural release for 5 minutes and then mix apples, you can use hand-held mixer or a KitchenAid. Mix until the consistency your happy with for your apple sauce.

 


 

I hope you enjoy this recipe as much as we have! Let me know if you try it out and look out for my next blog post on Friday! Happy Monday!

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The ease of the Instant Pot

Every time I use my Instant Pot to cook something new, I love it even more than when I first got it. What could you not love about a Pot that does EVERYTHING. You can read why I love it so much here. But I am going to show you 2 things that I cook regularly that the Instant Pot has made that much easier for me.

Titus and I both love sweet potatoes, we could both share one every night. So Instead of spending the time prepping them for the oven or having to cook them for an hour, I can put them in my Instant Pot.

Instructions:

  1. Clean Sweet Potatoes
  2. Place 1 cup of water into your Instant Pot
  3. You can either put sweet potatoes on Instant Pot Trivet or if you have a steam basket you can use that
  4. Set for manual high pressure for 15 minutes
  5. Slow Release for 20 minutes once it’s finished cooking

 

I’ve always loved to make recipes with spaghetti squash. I love the taste and it does make me feel like I am eating spaghetti. Nathan on the other hand hates it. But I’ve always looked for easier ways to cook a spaghetti squash. Most recipes tell you to cut it in half and bake, or poke holes in it and bake/microwave. I don’t know if you have ever tried to do either of these, but it is not easy to cut or poke holes in a whole spaghetti squash. So the Instant Pot has made it even easier for you. Doing this you can literally peel the skin off, cut it in half, and then remove the seeds. I am loving this new way to prepare mine!

Instructions:

  1. Place 1 cup of water into your Instant Pot
  2. Place trivet in pot and place spaghetti squash onto trivet
  3. Set for manual high pressure for 30 minutes
  4. Quick release once its done cooking
  5. Your spaghetti squash should be ready to peel off the skin; cut in half and remove seeds

 

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First meals of Whole30

HAPPY NEW YEAR!

I hope you enjoyed ringing in the new year as much as I did. Titus had his first sleepover at my sister’s house, so Nathan and I went out and had a great time with some awesome friends. We stayed out way to late, ate lots of tasty food and didn’t really get to sleep in. That’s why we decided to start Whole 30 on Tuesday instead. My plan was to get all of my groceries in the morning, cook and let you all know how wonderful my food turned out. BUT life with a kid changes plans sometimes. He decided that he wanted to be grumpy, clingy and needy. Anytime I tried to get some cooking done he wanted to go through cabinets and took out every ziplock bag out of the box and throw them on the floor. Then decided to spike a temperature, very relaxing night.

Thankfully though I was able to get a big chunk of my cooking for the week done. I have our dinners and breakfast for the entire week prepared, Whole30 approved and ready to be eaten.

  1. Breakfast muffins: I didn’t follow a recipe which is probably why I didn’t work the way I had planned. I wanted to cook them in my awesome “egg bit cups” but after talking to a friend and doing some research if you use too much almond milk in the egg bites they won’t congeal when you cook them. So I will attempt this recipe again. After I tried in my instant pot twice I just put them in the oven. So they are still super tasty, but I don’t want to write a recipe up until I tweak them to be cooked easy and perfectly in my Instant pot. That’s the great thing about this blog, I’m learning new things everyday and hopefully you get to learn from the things I mess up.

     

  2. Chicken Enchilada Soup: This recipe was super easy, to the point and tasty. I put all of the ingredients in the Instant Pot and cooked it on Manuel high for 20 minutes, quick release and then I shred my chicken in my new KitchenAid. Then it was ready to eat. You can add Avocado, put it over cauliflower rice, or eat it as is, delicious soup.

 

If you started Whole30 with me, good luck! Remember the first week is the hardest… it can only go up from there!

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Whole30 Prep

Thanksgiving and Christmas have come and gone. Merry (late)Christmas by the way! And now it’s about to be a new year which means I need to get my butt in shape. I have been eating junk food for over a month now. No joke, I am having some time of sweet, chips or soda almost every evening and eating out way more than I would like to admit.

One of my friends made the announcement that she was going to do Whole 30 and would love people to join in with her, share recipes and keep each other accountable (Thanks April for encouraging me to do Whole30 again! I need it) So that’s where I will be starting January 2nd…… eating healthy, grumpy and going through sugar withdraw I’m sure. Yes, I will be all of these things in the first 24 hours. And from past experiences of doing Whole 30 and Paleo I will probably be this way for the first 5 days. So strangers BEWARE!

I know some people are thinking, Why in the world would you even put yourself through that? But that’s exactly why I do. We shouldnt have to go through Sugar withdraw, I shouldn’t be this tired all of the time and I should eat better for the sake of myself and my family.

What is Whole 30? Whole 30 is basically a reset for your body and you only eat whole foods for 30 days. You eliminate Sugar, Dairy, Soy, Legumes, Wheat and Alcohol.

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Eliminate the most common craving-inducing, blood sugar disrupting, gut-damaging, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the reset button with your health, habits, and relationship with food, and the downstream physical and psychological effects of the food choices you’ve been making. Learn how the foods you’ve been eating are actually affecting your day-to-day life, long-term health, body composition, and feelings around food. -Whole 30 author

How I plan for Whole 30: As some of you may know from past blogs I like to be organized and have a plan for almost everything in life, this is no different. I plan 2 weeks at a time (15 days). I have a calendar, plan out my meals, and make a grocery list. I know that if I don’t plan it out and have the groceries at my house I will make excuses for not sticking with it or even starting it.

  1. Calender – I write out what we will eat for breakfast, lunch and dinner of every day. I usually stick to 1 casserole and egg bites for breakfast, and then 2 lunch and 2 dinner recipes so that I can change-up what we are eating. I don’t want to feel like we are having the same thing for dinner every day. So will 4 different options throughout the week it’s already prepared and Nathan and I don’t have to eat the same thing if we don’t want to. Print Your own Calendar here: Whole30 Calendar
  2. Grocery List – Once you have your meals planned out, write out everything you need for your meals. Print your own Grocery Check list here: Whole30 Grocery List Whole30 Prep
  3. What’s in my kitchen I check my list before I head to the grocery store. I can usually cut my grocery list in half by seeing what I already have stocked in my kitchen. Print Your own What’s in my kitchen checklist here: What’s In my kitchen checklist

Here are a few of the recipes I will be enjoying my first 2 weeks:

I hope this makes your Whole30 journey a little easier! Check back on Monday, January 1st and I’ll be posting a few videos of my meal prep. I’m going to try to make as many recipes as I can in my Instant Pot!

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