Well folks, my birthday happened. Ugh. They just keep coming! Depressing yet awesome because my husband spoiled me with a beautiful halo ring. What a guy!!
I figured I would share the phenomenal banana cupcakes I made for my birthday supper! If you know me, you know that I love all things "real" banana flavour. (Don't even talk to me about fake banana flavour *gags*). Our HUGE wedding cake was banana, my hubby's breakfast muffins are banana...point is... I heart banana!
This recipe is moist and fooled even the grain eaters at the supper! And they disappeared!! It was like you were at a cupcake nightclub and there was a two cupcake minimum. Okay, I'm starting to go all weird but my point is...people gobbled them up!
I went all out with a real buttercream frosting (normally avoid dairy), but you could easily replace that with a coconut cream-based frosting!! You'll have more than enough time to decide your frosting needs because these are so quick and easy to make!!!
1/2 cup finely ground flax seed
1/2 teaspoon nutmeg
1. Preheat oven to 350 degrees.
2. Dump everything into a blender and blend for two minutes (ish). Batter should be smooth and light!
3. Line muffin tin with paper liners and fill each muffin cup with 1/3 cup of batter.
4. Bake for 22 minutes until a toothpick comes out clean.
1 cup salted, pastured, butter (make sure it's salted!!)
4 cups icing sugar
Braised Red Cabbage
Wait... Wait! Come back! Forget all that cabbage soup diet nonsense and just let me say my peace.
Cabbage is amazing! Not only is if easy on the wallet, but it's delicious and versatile! It's full of fiber and antioxidants. It also belongs to the same family, and carries the same anti-cancer properties, as the oh-so-pretentious kale...it's just too humble to brag about it!
And I'm pairing it with bacon!!! Who doesn't like bacon?!?
6 cups finely shredded red cabbage
3 slices nitrate-free bacon
1 onions, chopped
3 tablespoons really good balsamic vinegar
1 cup bone broth
2 tablespoons avocado oil
Sea salt, to taste
1. Add oil and bacon to a large skillet (that has a cover).
2. Sauté, over medium heat, until bacon is brown and then add the onions.
3. Once onions are translucent, add your cabbage and stir to even coat the cabbage in the fat.
4. Sauté for 2-3 minutes until the cabbage begins to wilt.
5. Add in your balsamic and bone broth. Bring to a bubble, reduce heat to low, and cover.
6. Simmer until cabbage is tender and the liquid has evaporated.
7. Serve with your favourite meat and enjoy!!