Spicy garlic shrimp fettuccine with sun dried tomatoes & arugula : @cappellos almond flour fettuccine tossed with spicy garlic @sizzlefishfit wild shrimp (I seasoned it it with cajun seasoning, then sautéed it in garlic ghee), @primalkitchenfoods avocado oil, roasted garlic, sundried tomatoes, sautéed arugula, and parmesan cheese.

Super moist, super soft, super fluffy, super fudgy and delightfully delicious with your third cup of coffee (because let’s be honest: Mondays call for that kind of liquid courage. Only 8 ingredients (9 if you add the optional chocolate chips — and you should). - FLOURLESS CHOCOLATE PEANUT BUTTER PUMPKIN BLENDER MUFFINS 3/4 cup pumpkin purée 1/2 cup peanut butter (can sub any nut butter) 1 egg 5 tablespoons cocoa powder 6 tablespoons honey or maple syrup 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 cup chocolate chips + more for tops - 1. In a blender or food processor, combine all ingredients except chocolate chips. Blend for 30-45 seconds, or until smooth. Fold in chocolate chips. 2. Pour batter into 9 greased muffin cups. Dot tops with additional chocolate chips (optional) Bake at 375 for 15-18 minutes.

#whatsinmybowl: @eatbanza chickpea pasta shells tossed in CREAMY CASHEW BUTTERNUT SAGE SAUCE , There’s actually *no cream* in this sauce, so if you’re #dairyfree or vegan, this one gets a green light : 3 cups roasted butternut squash (you can prepare this however you want but just ensure the squash is tender) • 1/2 onion diced + 1 garlic clove, sautéed in 1 tsp. oil until tender • 1 cup raw cashews • 3 cups unsweetened cashew milk (or almond milk) • 1/4 tsp. cayenne pepper • 1/2 tsp. dried sage • 1/4 tsp. salt + fresh pepper to taste • Blend ingredients until smooth + sautéed garlicky spinach. Peanut Butter Honey Walnut Banana Bread (grain-free, gluten free, paleo-friendly) This loaf is irresistibly soft, fluffy, and moist — all the banana bread prerequisites - 2 large overripe bananas 1/4 cup coconut oil 1/4 cup creamy peanut butter (sub cashew butter or almond butter for paleo) 2 Tbsp. honey 1 tsp. vanilla 2 eggs 1/4 cup almond flour 1/4 cup coconut flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 cup chopped walnuts - - 1) Preheat oven to 350F. Grease an 8” loaf pan (or, alternatively, line it with parchment paper). 2) In a small bowl, combine coconut flour, almond flour, baking powder, baking soda, salt, and cinnamon; set aside 3) In a large bowl, melt coconut oil and peanut butter in a microwave, approx. 1 minute). Add mashed bananas, honey, vanilla, and eggs; mix well. 4) Add dry ingredients to wet and stir until well combined. 6) Pour batter into prepared pan and bake 30-40 minutes, or until a toothpick comes out clean.

Got spotty bananas? I don’t — and I rarely do because bananas have a verrryyy short lifespan in my house — but if I did, I’d bake a loaf of this OG PEANUT BUTTER HONEY WALNUT BANANA BREAD. Peanut Butter Honey Walnut Banana Bread (grain-free, gluten free, paleo-friendly) This loaf is irresistibly soft, fluffy, and moist — all the banana bread prerequisites - 2 large overripe bananas 1/4 cup coconut oil 1/4 cup creamy peanut butter (sub cashew butter or almond butter for paleo) 2 Tbsp. honey 1 tsp. vanilla 2 eggs 1/4 cup almond flour 1/4 cup coconut flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 cup chopped walnuts - - 1) Preheat oven to 350F. Grease an 8” loaf pan (or, alternatively, line it with parchment paper). 2) In a small bowl, combine coconut flour, almond flour, baking powder, baking soda, salt, and cinnamon; set aside 3) In a large bowl, melt coconut oil and peanut butter in a microwave, approx. 1 minute). Add mashed bananas, honey, vanilla, and eggs; mix well. 4) Add dry ingredients to wet and stir until well combined. 6) Pour batter into prepared pan and bake 30-40 minutes, or until a toothpick comes out clean.