Every year I host Thanksgiving at our house.  I am already starting starting on preparing what I can freeze until Thanksgiving.  I've learned it's best to do as much ahead that you can, that way if it doesn't turn out no big deal, you can try again or just buy it pre-made.  Yesterday I started with Sweet Potato Biscuits.  I made Martha Stewart's last year and served them with a honey cinnamon compound butter spread.  And they turned out fabulous, the only problem was I made them too big (considering all the food everyone eats on Thanksgiving), so this year I made them smaller.  I doubled the recipe (why not make more since you can freeze them for later), and I altered the original recipe to have healthier fat, less carbs, no sugar., and I added cinnamon to help stabilize blood sugar.  They still turned out great.  I greatly reduced the grains in this recipe so it's lower gluten but not gluten free, if you have a guest for thanksgiving that is sensitive to gluten you could try using all coconut flour instead.  The only reason I didn't is I don't like to take a recipe to far from the original recipe the first time around. Also do not reduce the amount of fat in this recipe.  I have tried this ( I reduced to 9 tablespoons of fat) and it was a bit dry.  So I instead replaced half the fat with coconut oil, which is a very healthy fat that is baking stable.

These freeze great so don't be afraid to make to many!  I make these a week ahead for Thanksgiving and enjoy some fresh the day I bake it and freeze the rest.  I take it out the night before Thanksgiving to defrost and warm it up in the oven (for about 5 -10 min on warm) just before I serve everything.  They come out perfect like I just baked them!

About 4 months ago I changed my diet to a low carb diet.  I am doing this for health reasons (see my post about how I lost 15lbs in 3 months by increasing my insulin and leptin sensitivity), but I do believe it is a good ideal for most (but maybe not necessary for all) people.  I still have been making bread for my husband's lunches even though I haven't had any in months.  I took last month off and bought some, since it was so hot!  It seems weird to bake when we had a heat index of 110 degrees!  I might have found a way around that...can you say crock pot bread? That will be my next experiment,  look for a post to come on that.  I'm so hoping that will work.

So this isn't really health food, but it is a healthier version of a great combo.   Chocolate, peanut butter, and bananas, were so meant to be together.  My husband loves this so much he requested it for his birthday in place of cake! Can't get much of a better compliment than that!  I bet kids would love this too!

I love pumpkin bread for a snack or breakfast in the fall.  Try this with pumpkin spiced coffee or Trader Joe's harvest blend herbal tea (naturally caffeine free only available in the fall).

We are no longer buying our bread from the store anymore.  It's so nice to know what's in our bread and to have fresh baked bread.  I also don't have to make trips to the store because we are almost out of bread.  Sounds nice but I don't have the time?  Just double the recipe below (and make 4 loaves) and freeze the other 3.   When you defrost it just set it out on the counter the day before you want to eat it and it'll still be fresh!