LOVELIES', PLEASE NOTE

There are so many things in the works personally and with Simply Well. I have had to get real with my time, prioritize and have ultimately decided to commit only to sporadic blogging for now.

The S.W. Blog will be back on the regular soon and I really hope you will too! Xx

Mama's Day Carrot Banana Paleo Bread

Firstly,

I'll start off with the fact that I have made several attempts at clean baking and neither went very well. (womp, womp, womp)

So when I had the idea to make a homemade sweet-ish treat for Mother's Day Gifts, well part of them, I loved it.  And then I remembered that little fact above. I got supremely nervous but I really wanted to do it. I then put extra pressure on myself when I told my sister-in-law, who is an insanely amazing baker, that I would bring a loaf to Mother's Day breakfast. (holy shi-oot!) 

In my bugging' out, I thought it best that I double the recipe below, so that I could make a mini tester loaf (pictured). I ended up with one regular loaf and two mini loaves. By the way - mini bread loaf pans are THE cutest. Like I had just seen a newborn baby, everyone in the baking pan isle at Lindo's knew how smitten I was. Seriously though, I may be eating teeny loaves of anything that I can get to 'loaf' (<--not sure that even makes sense...) for the rest of my days. Every one needs a mini loaf pan!

 Lil Mini Loaf verdict - It needed more cinnamon but the little cutie-pa-tootie came out pretty well! *cue the - you're so cuuuuute*. To the bread. Not even kidding. And then my thoughts went a little like this ...

[Uh I made something with clean ingredients! It actually looks good. It actually tastes good. Ha! Call me 'Clean Baker' Crocker. Yep, thats me. Bow down clean baking gods. Maybe I should eat the whole tester loaf to be sure...no I can't, it's too cute]

 On I went to baking the main loaf!

Scroll for recipe....

Hello, my pretty...

Hello, my pretty...

Carrot Banana Bread

(Makes one regular sized loaf pan)

2 cups of Bob's Red Mill Almond Flour

1  1/2 tbsp of Bob's Red Mill Coconut Flour

1 tsp Bob's Red Mill Baking Powder

1 tsp Bob's Red Mill Baking Soda

1/4 tsp of sea salt

1 tbsp of Frontier Co-op Cinnamon

1/3 Cup of Coconut Oil (I used Dr. Bronner's Virgin, Unrefined - also whatever consistency it is at room temperature is fine)

3 Eggs

1/4 Cup of Bermuda Honey

2  Bananas (mashed, preferably with spotty skin)

1/2 Cup of Shredded Carrots (I rough diced a little smaller)

1/4 Cup of Walnuts (optional - I did not use because I forgot to get them)

 What to do with all'a that:

Preheat oven to 325.

Grease a regular loaf pan with coconut oil, butter or ghee.

In a medium sized bowl combine the coconut oil, honey, carrots and banana. Stir it up!

Add in the eggs. Mix in!

Add in the almond flour, coconut flour, salt, cinnamon, baking soda and baking powder.

Add walnuts, if you are using.

Evenly pour into the greased loaf pan.

Bake for about 35-40 minutes but be sure to check throughout. The sides will bake first. Once done a knife should come out clean from the middle and the top & sides will be a lovely, crispy golden brown. 

Let cool and remove from pan.

Last step, dance around the kitchen.

I really don't mean to keeping talking about the cute little mini loaf pan and all...okay maybe I do ...but I baked at 325 for about 25 minutes just so ya know :) 

This one will definitely be on repeat. Next time, I think I'll add a few dark chocolate chips to the top. Because, uh yum! 

....*Pulls out a bowl and all the ingredients ....*

XO

I need to get better at remembering to take photos of the process. In time!

I need to get better at remembering to take photos of the process. In time!

 

 

 

 

Getting egg-y with it

E.R.R - Egg-ceptionally Rad Reading ...

Ode to Eggs

My favorite, go-to breakfast, and/or sometimes dinner, is two eggs, sometimes three. "What? Three eggs?" .... sometimes, yeah! I make different kinds of eggs, have them with different foods, toast, adding whatever I have on hand. They keep me satisfied all morning. A balanced, protein rich breakfast is the best start to the day. It sets the tone for your day's meals. Especially if you are trying to lose, or even gain weight, you want to make sure you are having a satisfying breakfast - protein, fiber, fats, leafy greens. If you can tolerate them, whole eggs are an extremely, awesome protein and good fat choice.

Years ago they got a seriously bad rap. We were told that we should only eat the egg white because the yolk was unhealthy. It supposedly caused high cholesterol, which then would lead to heart disease, which will then inevitably lead to a heart attack and then possibly death. AH! This was all advised around the same time as the 'low fat' craze. Fat makes you fat, yolks will kill ya. RAWR! It scared the sh*t out of consumers. Never mind all the other heavily processed food we may have been consuming at the time. Bring on the low-fat, egg white omelettes!

Present day - It has been proven that whole eggs are the most nutrient dense foods on the planet. They are life, literally.  The whole egg is a complete source of protein (about 6 grams), too many vitamins and minerals to mention. Today's kicker truth - the yolk is actually the most nutritious part and now the whole egg is considered to be a near perfect food. Also, while they are high in cholesterol, they are not found to affect bad cholesterol, actually raise good cholesterol and because of this, a lower risk of heart disease. What'd ya know? All those wasted egg yolks...darnit!

The most nutritious kind of egg is made by a hen pastured, humanely raised and able to live as nature intended - outdoors, eating dirt, bugs, soaking up the sun, pooping on the land. Also, these naturally raised hens are less likely to pass salmonella onto their eggs. Here in Bermuda, my picks are our local Wadson's Farm and imported, Waitrose and Organic Valley. I have been told that there are a couple of other pastured chickens locally but I have yet to come across their eggs. This is a great thing though! I must note - that the only type of egg suitable for consumption, is cracked from a shell and not poured from a carton. This would require a whole other post! If you are interested, research the ingredients in liquid eggs sold in a pint carton. Overly processed, full of additives, preservatives .... Blegh!

Let's talk about my favorite part of an egg, the ooey, gooey yolk. 

Yolk, will you marry me?

Yolk, will you marry me?

Hard boiled or scrambled eggs are still nutritious but through heat, they do lose their nutrient profile the more cooked they are. The yolks hold the majority of the nutrients. When we cook / heat them as little as possible (some people even eat eggs raw!), then we are taking in nutrients at a whole other level. A soft runny egg yolk is a source of good fats, readily digestible and very easy on the digestive system. People with chronic health problems stemming from the gut are advised to include raw yolks during the healing process.

I cook eggs by frying them in either butter, coconut oil or ghee to get them over easy. Or the same to scramble. And this is indeed, easy. But, it has taken me a while (years) and lots of "darnits!" to perfect my soft boiled egg. Thanks in part to my hubby, I have it down. I guess I count this as one of the reasons that he is a blessing in my life. LOL! I think I'm kidding.

JVW's Perfect Soft Boiled Egg

Bring water to a boil

Put your eggs in

Set your timer on to boil and bubble for 5 minutes and 20 seconds. Yep, preciseness. 

Remove and rinse under cold water to peel. And not burn your finger prints off!

Have them over sautéed or raw greens, avocado, sauerkraut, even all of this on toast spread with butter, ghee or my new favorite, hummus. Sprinkle a little chia seed, pepper and turmeric. Jazz the nutrition up!

Enjoy the egg-y, yolk-y goodness and know that "eggs, they do a body good" and you can love them "from your head down to your legs" because they indeed are "the incredible edible egg'!

Happy Sunday!