Gluten Free Chocolate Banana Bread *

 1 cup mashed ripe bananas (3-4 medium bananas)
1/2 cup pure maple syrup
2 eggs
1/3 cup avocado oil
2 tsp vanilla
1 tsp instant espresso powder
1 1/2 tsp ground cinnamon
1/2 cup unsweetened cocoa powder
1 cup tapioca flour
1 1/4 cups super fine almond flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup plus 1 Tbsp semi sweet chocolate chips
1/2 tsp flaky salt

Preheat oven to 350.  Line a loaf pan with parchment paper, letting it hang over sides.  Lightly mist with nonstick cooking spray.  In a large bowl, combine banana, maple syrup, eggs, avocado oil, and vanilla.  Whisk together until well combined.  Add espresso powder, cinnamon, cocoas, tapioca flour, almond flour, baking soda and salt.  Mix until well combined and lump free.  Gently fold in 1/2 cup of the chocolate chips.  Pour batter into prepared loaf pan and spread it into an even layer.  Sprinkle remaining 1 Tbsp chocolate chips over the top.  Bake until a knife can be inserted into the center of the loaf and it comes out mostly clean, 45-60 minutes.  Sprinkle loaf with flaky salt.  Let cool in pan for 20 minutes then gently remove and place on wire rack to cool completely.  

Chicken and Rice Enchilada Soup *

 1 1/2 Tbsp avocado oil
2/3 yellow onion, diced
1 green bell pepper, diced
1/4 cup diced jalapeno
3 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
4 cups chicken broth
1 jar red enchilada sauce
2 (4 oz each) cans diced green chiles
1 pound boneless skinless chicken breasts, cut into small bite sized pieces
1/2 cup basmati rice
1 1/2 Tbsp lime juice
1/4 cup chopped fresh cilantro leaves
Toppings for serving, as desired: greek yogurt, sour cream, shredded cheddar cheese, fresh cilantro, tortilla chips, cornbread, avocado, jalapeno slices, sliced green onions

Heat oil in large pot.  Add onion, bell pepper, jalapeno, garlic, salt and black pepper and cook, stirring, until the veggies are tender, about 7 minutes.  Add smoked paprika, oregano, and cumin and stir to combine, toasting the spices for 1-2 minutes.  Pour in broth, enchilada sauce, and green chiles.  Bring to a rapid simmer.  Add chicken and rice to soup and stir to combine.  Redice heat so the soup is gently simmering, med-low heat.  Cover and cook until rice is tender and chicken is cooked through, about 20 minutes.  Add the can of black beans (rinsed and drained), lime juice and cilantro.  Stir gently to combine and let simmer for 5 minutes.