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Paleo Banana Bread, Sunny Side Up Eggs, Arugula Salad, Coffee

Prep Time 15 minutes
Cook Time 28 minutes
Servings 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 & Eggs

  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • pinch Salt
  • 2 Eggs
  • 2 Egg whites yolk removed
  • Black pepper to taste
US Customary - Metric

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. Season with salt and pepper.
  • Heat a drizzle of oil in a nonstick pan over medium low heat. Add in the eggs and egg whites, cook for 3 - 4 minutes until the whites are set and yolk is still runny. Season with pepper.
  • Serve the 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