Happy Monday and happy 1 week till Christmas (if you celebrate)! I think whether you celebrate a holiday or not, this time of year is really just pretty and fun. I love all of the lights, I haven’t started to hate the snow yet (mainly because it’s still pretty and white, not dirty slushy gross stuff), and you get time off of work! I took the whole week between Christmas and New Years off this year and I am PUMPED. I never take time off to just do stuff around home, if I take time off, it’s because I’m traveling somewhere. And as much as I LOVE traveling, it comes with it’s own group of stressors that often prevent it from being relaxing. Fun, but not relaxing. So I am totally looking forward to sleeping until whenever my body wants to get up each morning, getting in lots of awesome workouts because I’ll be so rested, cleaning my house finally, and just doing whatever I want! So pumped.
In other news – I’ve talked about tracking my macros on my instagram. I started tracking about 3 weeks ago, but really I’ve really only been hitting my goals consistently for about 2 weeks. I’m tracking because I want to change my body composition – lose some of the “fluff” around my middle, gain more muscle definition, and perform better in workouts. You can read my full explanation on my post here. In the last 2 weeks I’ve lost some weight, but that’s not really my focus. I would be totally ok with maintaining my weight and shifting my body composition (more muscle, less fat). But I’ve also lost 1/2 inch from pretty much everywhere – off my chest, waist, “navel”, hips, and thighs. And in that time my lifts have only gotten heavier, which is great news – measurements are going down, strength is going up (or at least stable). I think I’ve finally found a good macro amount that keeps me feeling satisfied and energized, I’m not scrambling to try to eat a million grams of protein, and I’m not limiting fat so much that I’m starving 24/7. I’ll continue monitoring my progress week-to-week, and I may have to shift things in the future if it’s no longer working or I’m plateauing. But for now I’m feeling really great about my nutrition! And so I wanted to ask my readers – do you track macros? And would you like if I added macro information to my recipes? Let me know!
Now on to this Paleo Cranberry Spice Banana Bread…
I’ve shared my recipe for my regular Paleo Banana Bread before and I’m not kidding when I say that recipe alone is the best paleo banana bread you’ll ever eat. I had tried so many other paleo banana bread recipes before and they were always horribly disappointing. So I set out to make an actually delicious paleo banana bread by adjusting my Grandma’s recipe to be paleo, and it came out SO GOOD. My mom actually said my recipe was better than the original, which is b-a-n-a-n-a-s (get it?). I saw a few holiday nanner breads floating around this year and decided I wanted to make one of my own! And so I give you my Cranberry Spice Banana Bread. Sweet, delicious banana bread baked with tart fresh cranberries and a blend of spices that will definitely put you in the holiday spirit! This would be awesome to serve friends or family on Christmas morning, or any other winter morning. The spices just give you that warm, cozy feel. This could even be a great option for a holiday dessert!
- ½ cup coconut oil (or softened butter)
- ½ cup coconut sugar
- 3 large eggs
- 3 very ripe bananas, mashed
- 8 oz fresh cranberries
- 2 cups Simple Mills pancake mix
- 1 tsp cinnamon
- ¾ tsp cardamom
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- ½ tsp salt
- Preheat oven to 350F.
- Place the cranberries in a food processor and pulse until finely chopped, but not pureed.
- In a mixing bowl, cream together coconut oil (or butter), eggs, and coconut sugar. Add the mashed bananas and vanilla extract, and mix everything well.
- Mix together all of the dry ingredients, then slowly add the dry ingredients to the wet, until everything is smooth and combined.
- Fold in the chopped cranberries with a rubber spatula.
- Pour batter into a bread pan and bake for 60-75 minutes, checking on it after an hour, until an inserted toothpick comes out clean.
- Allow the loaf to cool for at least 15 minutes before serving. Enjoy!