Banana Crepes

Hi All!

These past couple of weeks have flown by. I’m still researching pretty regularly at the Huntington Library, but I’ve moved away from salads and towards fajitas. You’d be surprised how well they transport.

I have also been busy with making practice cakes (not paleo) for my niece’s upcoming birthday! She wants a hippo party, and my initial attempt at creating a cake in the shape of a hippo didn’t go quite as well as I had hoped. Regardless, I think the decorations are coming along.

Lastly, before I give you my banana crepe recipe, I will be competing in my very first CF competition this Saturday! I am doing a scaled division, but I’m kind of excited, so wish me luck.

Here’s a recipe for banana crepes. The first few I made forced me to lose a couple brave crepe souls, but I was able to get the last three to work! Good luck. Be patient.

Banana Crepes
4 eggs
1 cup + 2 Tbsp of Coconut Milk
1/4 tsp sea salt
1/4 tsp ground cinnamon
1 Tbsp vanilla extract
3 Tbsp coconut flour
Fat of choice

3-5 bananas, sliced (I used three, but if you don’t mess up in your crepes like I did, you may need more bananas to make up your filling)
2 Tbsp vanilla extract
1 Tbsp ground cinnamon
1 Tbsp honey or agave nectar (optional)
About 1/4 c coconut milk (optional)
Fat of choice

In a mixing bowl, combine all of the crepe batter ingredients except for the fat of choice. It should create a thin batter.

In a sauté pan, heat your fat of choice. Once your pan is sufficiently hot, use either a ladle or a measuring cup to spoon the mixture into your hot pan.

You just want a thin layer of batter, so ladle it on thinly, or even swirl your pan a bit.

While you may get away with not flipping these, I had to. The batter wasn’t as thin as a non-paleo crepe. Here was the source of my frustration.

First attempt



2nd attempt



3rd attempt. No photo of batter, but we finally have crepe success!!


And it wasn’t just a fluke, either.


Continue with your batter until it’s gone.

Set finished crepes aside.

Onto the filling.

Using another sauté pan, heat your fat of choice.

Add bananas and the other filling ingredients except coconut milk.


Heat through and add filling to crepes.


Optional step: add coconut milk to any remnants in your filling pan. Heat through (add more cinnamon or sweetener if you’d like) then drizzle over your filled crepe.


Good luck!!

Italian Casserole

So, I know it has been a while, and I’m I sorry! I say this all the time when my schedule is hectic, but I’ve been living off of paleo “fast food” the past few weeks–salads and frittatas. If anyone tells you that eating paleo on the go is too hard, they’re neglecting to experiment with these two dishes. They’re versatile (frittata and salad combinations are seriously limitless!), easy to pack, and can be eaten cold.

Anyway, enough with my rant, here’s an Italian casserole, almost a lasagna, for you to try!

Italian Casserole
1 eggplant, peeled and sliced vertically
1 zucchini, peeled (you can leave the skin on if you want) and sliced vertically
1 bunch of spinach leaves
1 bunch of basil leaves
1 bell pepper, diced
1-2 packages of mushrooms, sliced
Meat sauce (recipe here) (I made mine in the slow cooker in advance)
Extras: olive oil, Italian seasoning, pepper

Preheat oven to 400 degrees F.

Prep your eggplant and zucchini. Dry roast them in the oven for about 5-10 minutes, then flip over. Brush with a little olive oil if you want. Remove from oven when dried out, then set oven to 350 degrees F.



Prep your other veggies.



In a casserole dish, place a layer of meat sauce (I should have used a larger dish!)

Begin to layer your roasted eggplant.


Once your eggplant is layered, add more veggies.




Add a layer of meat sauce.


Add a layer of zucchini.


Then finish it off with another layer of meat sauce.


Place dish in oven for 20-30 minutes to cook vegetables.

The finished product is a little liquidy (and not too pretty), but you can drain that out. There are a lot if big flavors in this yummy dish.


Paleo Banana Muffins

Sorry I haven’t posed lately! I’ve been eating a lot of salad.

Danny’s leaving on another trip for work, and, like always, wanted something homemade to snack on. He asked for banana bread and I decided to make a paleo variety, too.

Hope you like them!

Paleo Banana Muffins (makes 16 muffins or one average size loaf)
Wet ingredients
5 eggs
1 Tbsp. vanilla extract
1/2 can coconut milk (14 oz can, so about 7 oz)
1/2 cup coconut oil or softened, unsalted butter
2 nasty bananas, smashed
1/4-3/4 cup honey or agave nectar

Dry ingredients
1/2 cup almond meal
1/2 cup coconut flour
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. ground cinnamon

Preheat oven to 350 degrees F. Prep your muffin tin or loaf pan.

Combine dry ingredients in a small mixing bowl.


Mix together. Set aside.

In a larger bowl, combine your wet ingredients (photo taken before adding bananas and fat).


Using a whisk or handheld mixer, integrate your wet ingredients.


Add dry ingredients to wet.





Spoon mixture into prepared loaf pan or muffin tins.


Bake. I didn’t check the time, sorry! Check at about 15 minutes.