Soooo since I’m on a roll with the vegan recipes, I thought I would try out another one. Honest truth about this one, it takes a looooonnnnng time to make, like I’m talking from start to finish about 3 hours. I did it in stages which I actually think it made it feel longer because I was constantly in the kitchen. However, it was completely worth it, it was absolutely delicious and even tasted like cheese, so much so that my 4 year old said “I really like the cheese” (haha – little did he know it was tofu). If you’ve got the time, check out the recipe here – it’s well worth it, I promise. I added a layer of eggplant to give it that meaty texture. I sliced the eggplant and lightly cooked it in olive oil before putting it in the lasagna.
My husband has decided to try the paleo diet, which is all great, minus the fact that I’m 8 months pregnant and all I want is carbs, carbs and more of them! In all honesty though I am enjoying trying out the recipes and came across this little gem the other day. Paleo Chocolate Muffins INGREDIENTS 2 ripe bananas, mashed (about 1 cup) 2 eggs 1 teaspoon vanilla extract 1/3 cup coconut oil – melted 1 tablespoon maple syrup 1/3 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/3 cup dark chocolate, finely chopped (85% cacao and higher) Combine wet ingredients then add the dry ingredients. Place heaping spoonfuls in muffins cups and bake for 20 mins at 350.