Bananas Foster

Here's the thing about eating healthy: You can even have dessert for breakfast! Yesterday I made my Vanilla Pudding (below) and this morning I walked into the kitchen, saw the bananas were ripe, and said to myself, "I'll make my bananas foster for breakfast!" It's a little different from the one they serve in restaurants (there's no sugar, alcohol, casein or lactose), but it's just as delicious - I promise! 

Bananas Foster:

Preheat pan on medium heat for just as long as it takes to:

Cut a banana into half inch pieces (if the pieces are too thin they may fall apart or turn to mush)

Add to the pan a teaspoon of coconut oil and a teaspoon of ghee

(or two teaspoons of either, but ghee gives it that buttery flavor, minus the casein and lactose) 

Fry on each side for a couple of minutes so they get nicely browned

Sprinkle with a pinch of celtic salt, and a few pinches of xylitol

Add to bowl of Vanilla Pudding

Eat slowly with eyes half closed :-)
Gluten-free, casein-free & sugar-free

Vanilla Pudding:

Gluten-free, casein-free & sugar-free

Add to food processor

1/2 cup cashews, soaked for at least three hours, rinsed and drained

1/2 cup liquified coconut oil

Process for a few minutes, or until it looks like nut butter

Add -

1/4 cup agave

1 tbs vanilla extract

1/2 to 3/4 cup whole coconut milk ( This depends on your desired thickness. The less you put the thicker it will become. )

Process for a couple minutes

Pour into dish and refrigerate for at least 5 hours

(Or freeze in ice cube trays for making smoothies and shakes)