INGREDIENTS

• three whole bananas, peels on (See Note)
• three large eggs
• 3 tablespoons ghee (clarified butter)
• one teaspoon pure vanilla extract
• 1/4 cup of unsweetened almond milk
• One Cup all-purpose gluten free flour
• 4th a cup of chopped walnuts
• two heaping tablespoons bone broth collagen protein powder
• 2 teaspoons granulated stevia
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1/3 cup plus 2 tablespoons dark chocolate chips (70% or more unsweetened cacao)

• NOTE: Leaving the peels on makes this banana bread extra moist ad jam-packed with essential nutrients! Trust me, you’ll want to double the batch and maybe add more chocolate. Learn more at SAVE THE PEELS.

DIRECTIONS

1. Preheat the oven to 375F degrees. Line a 4-cup load pan (8” x 4” x 2 ½”) with parchment paper.
2. In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
3. In a large bowl, stir together the flour, walnuts, protein...

Here’s a fun recipe you can make for your Easter Sunday Brunch!

I call them Avocado Angel Eggs and they’ve got yummy avocado in them. Give ’em a try!

But before you do, I’ve got one quick avocado health fact for you:

Avocado is loaded with heart-healthy monounsaturated fatty acids. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.

Avocado Angel Eggs

Ingredients:

12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)