Banana Nut Bread.......

Hey look, someone found Cousin It from the Adams Family!!
Kellie, here is the long overdue Banana Nut Recipe you've been wanting! Now, I know you won't bake it yourself, so I should probably apologize to Kyra for posting this beacause she is the one who will become the kitchen slave for you!

Ingredients:
2 Cups Almond Meal
1/2 tsp. Baking Soda (I use the aluminum free stuff)
1/2 tsp. Baking Powder
(I've actually made this w/o the baking powder, just didn't rise as much)
1/2 tsp. Cinnamon
2 Large Eggs (cage free, of course!)
2 Medium ripe Bananas
1/4 Cup of Honey (melted, raw)
1 tsp. Organic Vanilla Extract
1/2 Cup of Walnuts (I've use Pecans also, very good!)
1/2 tsp. Cocnut oil (or whatever you use to grease the pan)

Pre-heat oven to 350 degrees
Using Coconut oil, grease bread pan
In a mixing bowl, smash Bananas until no longer lumpy.
Add in all other ingredients, except nuts, mix well by hand
Add nuts, stir well
Pour into Bread pan and bake 45 -60 minutes, checking at 45 minutes with a toothpick insterted in the middle of the bread, if toothpick comes out clean, it's done.
Allow to cool before removing from the pan.

Definitely satisfies any cravings for baked goods!! Yum!!

Lynn's Sultry Seviche........

Lynn and Chuck have become dedicated
Crossfitters over the last 6 months or so.
They fit right in with the rest of us
competitive freaks!





1 ½ Pounds of firm white fish cubed
Juice of 3 limes
¼ tsp. salt
¼ tsp. fresh ground black pepper
2 tsp. Oregano, crushed using a mortar and pestle
1 large Onion finely chopped
3 large tomatoes, diced and peeled
1 can (4ounces) diced green chilies, drained
1 jar (2 ounces) pimentos, diced and undrained
½ cup of Salsa or Taco sauce
Salt and Fresh Ground Pepper

Place cubed fish in glass, dish and squeeze lime juice on
it. Sprinkle with garlic salt and freshly ground black
pepper. Cover and refrigerate overnight.
Add all remaining ingredients, with seasoning to taste.
Mix well and refrigerate 3 more hours before serving.
Serve as a first course as you would serve a seafood
Cocktail, use as an hors d'oeuvre with tortilla chips for
Dipping, or serve as a cold seafood salad on cold, crisp
Lettuce leaves on chilled plates. Makes 6 to 8 servings.

Forgive me Paleo, for I have sinned............

Forgive me Paleo, for I have sinned! It has been a few weeks since I fell off the Paleo wagon, well not completely, but close! Amazing how life happens, schedules get changed and before you know it, old habits come back into play! For the most part, we stuck with Paleo on a daily basis until a few weeks ago. A visit to see old friends in Arizona was the beginning.....Then the was New Orleans, Jazzfest....there my friends, is the ultimate temptation of ALL things BAD! Too much good food NON paleo friendly food! Binguet's (those doughy powdered sugared evil little monsters!)Then there's jambalaya, gumbo, craw fish ettouffe (probably spelled that wrong)..the list goes on and on, not to mention Alcohol! No shortage of that in N'awlins!!!
Needless to say, here I sit, paying my penance with 5 extra pounds gained, bloating, irritability (poor Steve) and wanting to kick myself for letting this happen! But today, is a new day! Today, I make a stand, step back up on the Paleo wagon, strap myself in and prepare to enjoy the ride.......it can only get better!
Tonight is "Recipe" night at Oceanside Crossfit. We will be participating in another Paleo challenge, this one 30 days, starting 5/17 and ending 6/17. Tonight the congregation will meet and we will share our success' our failures (I will hang my head in shame appropriately) and then we will exchange recipes, take note of who says they are committing to the challenge and then spend the next week preparing and purging. Be ready to see some great new recipes posted! I looking forward getting back to normal! Stay tuned.........