Food Recipes We're Loving

If you’re eating your way through quarantine like us, then this post is just for you. We’ve gathered our favorite recipes, as well as recipes our friends have made during this time to share with you our breakfast, lunch, dinner and dessert favorites. If you make any of these recipes, please share with us on Instagram and tag us @shopsenlis! Happy eating!

Sugar Free Paleo Banana Bread

Something I have a lot of fun with is finding healthy ways to make more traditional baked goods. This one seems to be one of the best yet! I love the simple ingredients in this banana bread and how it has no added sugar!


4 Ripe Bananas 

4 eggs

1/2 cup of almond butter

4 tablespoon coconut oil

1/2 cup almond flour

1 tbsp of cinnamon

1 tsp baking powder

1 tsp baking soda

pinch of salt


  • Mix all ingredients together except baking powder and baking soda
  • Gently fold in baking powder and baking soda to the rest of the mixture
  • Line a bread pan with coconut oil or parchment paper
  • Add in mixture and spread evenly
  • Add toppings if desired (nuts/seeds, granola)
  • Bake for 35 minutes in a 350 degrees oven


Pairs best when topped with butter, a sprinkle of cinnamon, or a bit of maple syrup or agave. 


Bon Appétit’s Dilly Beans and Peas on Ricotta Toast made by Jasmine Saie @jasmiinyasmiin 


1½ cups ricotta

1½ tsp. kosher salt, divided, plus more

1 lemon

2 Tbsp. white wine vinegar

2 tsp. Dijon mustard

1 tsp. freshly ground black pepper

½ cup extra-virgin olive oil, divided

4 scallions

8 oz. sugar snap peas

½ cup dill sprigs

1 14.5-oz can cannellini, navy, or gigante beans

4 1"-thick slices crusty bread

1 garlic clove


  • Using a spatula, mix 1½ cups ricotta and ½ tsp. salt in a medium bowl to break apart the curds until ricotta is smooth and spreadable. Don't be afraid to get aggressive. Finely grate zest of half a lemon into ricotta and stir to combine.
  • Cut lemon in half and squeeze juice into a large bowl. Whisk in 2 Tbsp. white wine vinegar, 2 tsp. Dijon mustard, 1 tsp. salt, and ¾ tsp. pepper. Whisking constantly, slowly stream in ¼ cup olive oil until dressing thickens slightly and no longer looks oily. You want to add the oil gradually so that your mixture will be creamy and emulsified.
  • Trim 4 scallions and slice thinly crosswise. Add to bowl with dressing and stir to combine.
  • Trim ends of 8 oz. sugar snap peas and pull off and discard the strings that run along their seams if they seem tough (you can use your fingers if a knife seems intimidating). Cut snap peas on a diagonal into ½" pieces (about the size of your beans) and add to bowl.
  • Finely chop ½ cup dill sprigs and add to bowl.
  • Drain and rinse 14.5 oz. cannellini, navy, or gigante beans in a fine-mesh sieve, then add to bowl with dressing. Toss until well coated. Taste and adjust seasoning, adding more salt if needed.
  • Cut 4 slices of crusty bread in half (this just makes the whole thing easier to eat). Heat 2 Tbsp. olive oil a large skillet over medium until shimmering, about 1 minute. Reduce heat to low. Cook 4 slices of bread in a single layer until golden brown and crisp on the underside, 5–7 minutes (it will seem like a while—be patient). Transfer bread fried side up to a plate so that it stays crispy. Repeat with remaining 2 Tbsp. oil and 4 slices of bread. (Why only fry one side of the bread? The side that gets the topping needs to be sturdy enough to support the cheese and vinaigrette without sogging out, but the flip-side can stay soft and easy to eat—it's the best of both worlds.)
  • Rub the fried side of each slice of bread with 1 garlic clove; season with a little more salt.
  • Divide ricotta mixture among toasts. Spoon peas and beans over. Don't leave any vinaigrette behind: Divide any leftovers among toasts.
  • Serve and enjoy!


Chia Seed Pudding by Gayle Yelon of


2 tbsp Chia Seeds

1/2 tbsp Nut Butter of choice

1/3 cup Milk of Choice

Things you’ll need:

Drinking Glass or Jar of choice


Tbsp and liquid measuring cup


  • In a drinking glass pour in 2 Tbsp Chia Seeds
  • Next, drop in your 1/2 Tbsp of chosen Nut Butter
  • Pour in 1/3 Cup of your chosen Milk
  • Whisk together until peanut butter is fully mixed in, ingredients shouldn’t be clumped together. Check bottom of glass for chia seeds caught at the bottom!
  • Refrigerate for at least 1 hour and up to 48 hours. Enjoy! 

Suggested toppings: Cinnamon, Honey, Berries, Sliced Banana, Slivered Almonds!

Favorite Combos: 

Honey, Cinnamon, Sliced Banana 

Melted Nut Butter, Cinnamon, Muddled Berries


Julia Child's Crepes


1 cup flour

2/3 cup cold milk

2/3 cup cold water

3 eggs

1/4 tsp salt

3 TB melted butter, plus more butter or oil for brushing hot pan

Optional add-ins for savory crêpes:

diced fresh herbs

Optional add-ins for sweet crêpes:

dash sweet liqueur

2 tsp sugar

2 TB cocoa powder


  • Mix all ingredients in a large bowl until smooth. In true Julia Child fashion, add a splash of orange liqueur to the batter (or to your glass 😉) .
  • Heat a skillet or nonstick pan until water drops “dance” on contact. Coat with butter, and spoon in small amount of batter, instantly lifting pan off heat and swirling batter around until all the liquid sticks to the pan. Leave on heat for another 30 seconds or so, until the underside of the crepe appears golden brown then flip. Cool another 45 seconds until browned and then fold and remove.
  • I like to finish with lemon and powdered sugar but feel free to add your own sweet or savory toppings.

Batter will keep for a few days in the fridge.

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