Homemade Bread and Pudding lunch

Scrumptious bread with banana and flaxseed sun butter. 

Recipe for bread:

Scrumptious Sandwich Bread

3/4 cup creamy almond butter, at room temperature

4 large eggs

1/4 cup blanched almond flour

1/4 cup arrowroot powder

1/2 tsp sea salt

1/2 tsp baking soda

1 tablespoon ground flax meal

Preheat oven to 350. Grease a 7 by 3-inch loaf pan with grapeseed oil or butter and dust with almond flour. In

a large bowl, mix the almond butter with a handheld mixer until smooth, then blend in the eggs. In a medium

bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour

mixture into the wet ingredients until thoroughly combined. Pour the batter into the loaf pan. Bake for 40-45

minutes on the bottom rack of the oven, until a knife inserted comes out clean. Let the bread cool in the pan

for 1 hour, then serve. After bread cools, wrap bread in a paper towel, place in a resealable plastic bag, and

refrigerate. Bread will keep for up to six days.

Recipe for Pudding:

Raw Chocolate Mousse

2 avocados

2 cups dates (soaked 20 minutes); keep soaking water.

1 cups cashews (soaked 20 minutes); drain and rinse.

Grandmas brand Hummus and steamed broc and carrotts

String cheese. 

Chicken crunchy curls.

Mahi mahi

Mahi mahi - grease pan with coconut oil. Place mahi in pan pour coconut milk (can) over it. Then pour balsamic vinegar on the mahi. Drizzle shredded coconut unsweetened over the fillets. Coat good. Old bay, salt, pepper to season. Bake 450 for 15 min. Yum! 

Brussels sprouts- pan cook with grapeseed oil, salt and pepper.

Butternut squash squares. Coat with coconut oil and cinnamin. Cook 350 for 30 min.

Steamed broccoli and carrotts- steam and drizzle olive oil salt pepper on.

Beets- cooked beets from Costco. Simple and delicious.