#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.