Flourless Chocolate Banana Cake (Gluten Free)
3 large eggs, separated
¼ teaspoon celtic sea salt
½ cup agave nectar
¼ cup grapeseed oil
1 cup mashed ripe bananas (about 2 bananas)
½ cup cocoa powder
3 large eggs, separated
¼ teaspoon celtic sea salt
½ cup agave nectar
¼ cup grapeseed oil
1 cup mashed ripe bananas (about 2 bananas)
½ cup cocoa powder
- In a vita-mix, whip egg yolks, agave and salt on medium for 1-2 minutes
- Add grapeseed oil and mashed banana and blend for another minute or two
- Blend in cocoa powder
- In a bowl, whip egg whites to stiff peaks
- Gently fold contents of vita-mix into bowl with egg whites
- Grease a 9-inch springform pan and pour batter into pan
- Bake at 350° for 25-30 minutes
Breakfast:
- 2 pumpkin almond flour pancakes
- smoothie - frozen cherries, 1 apple, handful spinach, flax seeds, ice cubes, water
Lunch:
- 1 can Campbell's Southwestern Vegetable soup (I've gotten really lazy about making my food lately...I just don't have the motivation, energy, or memory to actually pack a lunch the night before. Soo...basically, I wake up, realize I have no lunch, and throw a can of soup and a bowl in my car. EPICFAIL.
Snack:
- apple with sunflower seed butter
Dinner:
- 1 basa filet pan-fried in Annie's pomegranate dressing and Ken's Asian Sesame dressing mixed
- spinach salad with walnuts, pear, raspberries, and dressing of fig vinaigrette
- 1/2 cup rice pasta
- Chocolate banana cake!
Snack:
- 1 fried organic egg
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