Name: Kid Friendly Vegetarian Chili
Ingredients: 1/4 cup olive oil; 2 large onions (finely chopped); Kosher salt and black pepper; 4 cloves garlic (chopped); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 4 ounces tomato paste; One 15 ounce can kidney beans (drained); One 15 ounce can black beans (drained); One 15 ounce can pinto beans (drained); One 15 ounce can garbanzo beans (drained); One 28 ounce can diced tomatoes; 2 teaspoons Worcestershire sauce; 6 cups vegetable broth; 2 cups canned (drained or frozen corn)

Ingredients

Scale

3 ripe bananas (smashed)
¾ cup sugar
½ cup coconut oil (melted)
2 eggs (beaten)
2 cups almond flour (you can substitute all-purpose or whole wheat if you want)
1 tsp baking soda
½ teaspoon salt

Instructions

1) Preheat oven to 350 degrees. Mash ripened bananas in a bowl and set aside.
2) In a separate bowl mix together sugar, coconut oil and beaten eggs. Then add your bananas as well as your flour, baking soda and salt and mix well. Pour batter into a well greased 5×9 loaf pan and bake in oven for about 45-60 minutes. I always stick a toothpick into the loaf to see if it is done. When the toothpick comes out clean you know it’s ready.