Oh man, if you subscribe via email you must be so sick of me this week! I hope, though, that the recipe’s you’re getting every day will work their way into your menus and hopefully make your day a little easier. We’re two weeks in to the WLC – crazy how time flies, so you should be starting to get into the routine. OR you’re starting to freak out because it’s not over yet. Either way, having something easy that you can grab to have with you on the run is so important. The hardest thing about WLC is making sure you have an option when life happens. I try to always have a small cooler (I love the IsoBag. Yes, it’s a little pricey for a friggin color, but I use it so much and it has saved me countless times so it’s well worth it).

In my cooler at all times:

LaraBars or other compliant snack bars
Coconut Milk (in a mason jar or other bottle)
Whatever to-go item I’ve made that week (bar, muffin, etc)
A quick meal (this could be hardboiled eggs and some veg, prosciutto with some nuts, avocado and salad, just something that if I’m really in a pinch I can have)

Even if at the end of the day I get home and put everything back in the fridge, at least I would’ve been ready. When I do need it, which is often, it’s invaluable.

A good muffin recipe is an essential to have in your back pocket during the Whole Life Challenge. It is inspired by the Banana Bread recipe from Primal Palate’s Make it Paleo, but tweaked to be made compliant  This one can be made with or without nuts and here’s the kicker – you only dirty one bowl! I hate having to use two bowls every time I make a damn baking recipe. Wet, dry, blah blah, it all goes to the same place.


Banana Walnut Muffins
(makes 12)

2 ripe bananas
6 eggs
1 tbsp vanilla (can be omitted or subbed with the insides of a vanilla bean)
1/4 cup date puree
1/4 coconut flour (1/2 cup if omitting walnuts)
1/4 walnut flour (ground up walnuts)
1 tsp baking soda
1/2 tsp cinnamon
pinch salt
2 tbsp unsalted butter (melted*)
2 tbsp coconut oil (melted*)
* melt the two together, don’t create an extra step for yourself

Preheat oven to 350 F

1. In your medium mixing bowl, use a hand mixer on a low setting to blend bananas, eggs, and vanilla until fully mixed and slightly airy (3 min or so).

2. Add date puree and beat on low until incorporated. Now add the dry ingredients: walnut, coconut flour, baking soda, salt, cinnamon and mix for about a minute until it’s one, consistent batter.

3. Lastly, add in the melting butter/coconut oil and give it one last blitz. Let it sit for a minute while you prep the pan to let the coconut flour soak up some liquid.

4. Line a muffin tin with liners, and fill each one with 1/4 cup batter (should be about 3/4 of the way full).

5. Bake for 40-45 minutes, until a toothpick comes out of the center cleanly. Allow to cool on a wire rack. Nosh.
***Oven temps can very and mine is old and kinda jenky. Check your muffins after 25 and 30 min to see how they’re doing.