[ Whole 30 Banana Muffins. ]

These were a game-changer for me during my Whole30.  By day 16 I was craving a "bread-like" texture.  These gave it to me - and as my palette adjusted to the unsweetened taste, I've grown to love them even more.  After my Whole30, I intend on keeping these around, but adding the luxury of honey ... mmmmmmm.

Whole 30 Banana Muffins.

Ingredients:

1 cup almond butter
2 ripe bananas
2 large eggs
1 teaspoon vanilla
1/2 tsp. baking soda

Directions: 

1. Pre-heat oven to 400 degrees.

2. Blend all ingredients in a blender.
3. Grease muffin tin (I use coconut oil)
4. Pour batter into muffin tins (I use mini muffin tins - makes about 24)
5. Cook for 12 minutes (muffins should be fluffy all of the way through and should not sink or settle)

* some variations add 2tbsp of honey to the mix.   To keep it Whole 30, I did not.

** I added 2 tbsp cacao powder and a sprinkling of cacao chips for an added change.  this does NOT make it sweeter as there is no sugar in either ingredients.  there is an added health benefit tho.

[ Tawn's Whole 30 Thai Red Curry Cauliflower Soup ]

Well.  This trial-run turned out to be HEAVEN in a pot.  It's a merger of a few Whole 30 ideas ... and I'm pretty darn proud of it.  YUM.

Tawn's Whole 30 Thai Red Curry Cauliflower Soup

Ingredients:

2 med heads of cauliflower

1tbsp ghee
½ cup chopped onion
2 slices pancetta
1 cooked yam, no skin

⅔ can coconut cream ( next time, I'll try 1 can of coconut milk)

¼ tsp Thai Red Curry paste

Directions:

1. wash, chopp and steam cauliflower
2. saute onions in ghee; add finely cut pancetta.
3. add cooked yam to onions and pancetta.
4. pour coconut cream (milk) into blender.
5. add onion, pancetta and yam mixture.
6.  add cauliflower.
7.  puree.
8.  pour into soup pot.
9.  heat up; stir in Thai Red Curry paste.

*  I added strips of rotisserie chicken to the bowl.