Paleo Banana Bread, Poached Eggs, Argula Salad, Coffee
Print Pin Add to CollectionServings: 2
Calories: 629kcal
Ingredients
Paleo Banana Bread
- 1 Banana ripe
- 2 Eggs
- 1 tsp Vanilla extract
- 2 TBSP Collagen powder
- 1 TBSP Ground flaxseed
- ½ cup Almond flour
- 1 TBSP Coconut flour
- ½ tsp Cinnamon
- ¼ tsp Salt
- ½ tsp Baking soda
- 2 TBSP Chocolate chips
- 2 TBSP Pecans chopped
Coffee
- Coffee brewed using preferred method
- Sweetener optional
- Creamer optional
Arugula & Poached Eggs
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- pinch Salt
- 4 Eggs
- Black pepper to taste
- Lemon juice optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a mini loaf pan.
- Mash banana in a medium bowl until smooth.
- Whisk in eggs and vanilla until fully combined.
- Stir in collagen powder and ground flaxseed until smooth.
- Add almond flour, coconut flour, cinnamon, salt, and baking soda. Stir just until combined.
- Fold in chocolate chips and chopped pecans.
- Transfer batter to prepared pan(s). Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5–10 minutes before slicing.
- While the banana bread bakes, brew coffee and prepare as desired.
- Portion arugula. Drizzle with olive oil and drizzle lightly with lemon juice if desired. Season with salt and pepper.
- Bring a saucepan of water to a gentle simmer. Crack the eggs into a bowl, then carefully slide into the simmering water. Poach for 3–4 minutes for runny yolks or longer if preferred.
- Remove eggs with a slotted spoon, drain briefly, and place over a bed of arugula. Season with salt and pepper.
- Serve poached eggs alongside sliced banana bread and coffee.
Nutrition
Calories: 629kcal | Carbohydrates: 36g | Protein: 32g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 493mg | Sodium: 795mg | Potassium: 542mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1266IU | Vitamin C: 8mg | Calcium: 206mg | Iron: 5mg
Paleo Banana Bread, Poached Eggs, Argula Salad, Coffee
Ingredients
Paleo Banana Bread
- 1 Banana ripe
- 2 Eggs
- 1 tsp Vanilla extract
- 2 TBSP Collagen powder
- 1 TBSP Ground flaxseed
- ½ cup Almond flour
- 1 TBSP Coconut flour
- ½ tsp Cinnamon
- ¼ tsp Salt
- ½ tsp Baking soda
- 2 TBSP Chocolate chips
- 2 TBSP Pecans chopped
Coffee
- Coffee brewed using preferred method
- Sweetener optional
- Creamer optional
Arugula & Poached Eggs
- 2 cups Arugula
- 1 tsp Extra-virgin olive oil
- pinch Salt
- 4 Eggs
- Black pepper to taste
- Lemon juice optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a mini loaf pan.
- Mash banana in a medium bowl until smooth.
- Whisk in eggs and vanilla until fully combined.
- Stir in collagen powder and ground flaxseed until smooth.
- Add almond flour, coconut flour, cinnamon, salt, and baking soda. Stir just until combined.
- Fold in chocolate chips and chopped pecans.
- Transfer batter to prepared pan(s). Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5–10 minutes before slicing.
- While the banana bread bakes, brew coffee and prepare as desired.
- Portion arugula. Drizzle with olive oil and drizzle lightly with lemon juice if desired. Season with salt and pepper.
- Bring a saucepan of water to a gentle simmer. Crack the eggs into a bowl, then carefully slide into the simmering water. Poach for 3–4 minutes for runny yolks or longer if preferred.
- Remove eggs with a slotted spoon, drain briefly, and place over a bed of arugula. Season with salt and pepper.
- Serve poached eggs alongside sliced banana bread and coffee.
Nutrition
Calories: 629kcalCarbohydrates: 36gProtein: 32gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 493mgSodium: 795mgPotassium: 542mgFiber: 9gSugar: 19gVitamin A: 1266IUVitamin C: 8mgCalcium: 206mgIron: 5mg
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