Perfect Paleo Banana Bread

This is THE MOST moist and delicious paleo bread I’ve had yet! I made it on a whim and was absolutely amazed at how good it was…Here’s what I did:

  • 3 Ripe Bananas
  • 4 Eggs
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla
  • 1/4 tsp. Salt
  • 4 Tbs. Honey
  • 1 Cup Almond Meal
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrow Root
  • Palm Shortening to grease pan

Preheat oven to 350 degrees and grease the bread/loaf pan with palm shortening.

In my food processor, I put the bananas, eggs, vanilla and honey and blended until smooth. I transferred the mixture into a medium-sized bowl and added all remaining ingredients and ,mixed well. I poured the batter into my loaf pan and baked for 45 minutes.

Remove, allow to cool slightly and slice. Enjoy warm with a cup of coffee:)

Mini Paleo Fig Muffins With Vanilla Frosting

These are THE YUMMIEST muffins ever!! I got the great idea from “Eat Drink Paleo”

I made a few modifications, but didn’t use their topping recipe at all. I wanted something creamy and less sweet, so I made the paleo frosting, which is SO good and makes these muffins a real treat for dessert or with a cup of coffee in the morning (I did both:)

MUFFINS:

  • Palm Shortening to grease the muffin tins
  • 1/2 Cup Water (to soften figs)
  • 6 ounces of dried figs (about 3/4 cup or 10-12 figs)
  • 1 1/2 Ripe Banana
  • 3 Tbs. Coconut Flour
  • 2 Eggs
  • 1 Tbs. Vanilla Extract
  • 1/2 tsp. Baking Powder

Preheat oven to 365. Grease your muffin tins with the palm shortening. Cut the little stems off of the figs and put them in a small pan with the water. Heat on medium until they begin to enlarge and soften while you prepare the rest of your ingredients (stir occasionally).

In your food processor, combine the eggs, bananas, coconut flour, vanilla and baking powder. Blend on high until completely smooth. Remove the figs from the heat, take them out of the water and add to the other mixture in the food processor. Pulse on high again a few times until the figs are blended evenly in the batter.

Pour the batter in 6 of the cupcake holders (I add water in the empty holders). Bake for 22 minutes and allow to cool.

FROSTING:

  • 1/2 Cup Palm Shortening
  • 1/4 Cup Honey
  • 1 tsp. Vanilla Extract
  • 2 Tbs. Arrowroot Powder
  • 2 Tbs. Coconut Flour
  • 1/8th tsp. Salt (I used pink Himalayan sea salt)
  • 2 Tbs. Melted Coconut Oil
  • 2 tsp. Cashew Milk

In your mixing bowl, combine all ingredients except for the coconut oil and cashew milk. Blend on high speed until the batter becomes thick, like frosting. Turn the mixer to low and slowly add the coconut oil and cashew milk until blended completely.

Once the muffins have cooled a little bit (you don’t want the frosting to melt off) lather your preferred amount of frosting on each.

If you want to get REAL crazy in the morning, enjoy these with a mimosa, minus the O.J.

Chunky Turkey Chili

Ok, so this was SO delicious and again, one of my “just throw some in there” kind of recipe, but I’ll tell you what I did:

  • l lb. Lean Ground Turkey Meat
  • 1/2 Yellow Onion
  • 3 Cloves Garlic
  • 1/2 Jalapeno (with seeds)
  • 1/2 Cherry Chili Pepper (with seeds)
  • 1/2 Chili Pepper (with seeds)
  • 1 Green Bell Pepper
  • S&P
  • Chili Powder
  • Smoked Paprika
  • Grape Seed Oil or Olive Oil)
  • 15 oz. Can Garbonzo Beans (un-drained)
  • 15 oz. Can Kidney Beans (un-drained)
  • 7.5 ounces Cannellini Beans (drained)
  • 2 (14 oz.) Cans Diced Tomatoes (un-drained)

I started with a large soup pot on medium heat and added a little oil. I chopped my onion and allowed it to cook for about 2-3 minutes and then added the chopped garlic cloves. After a few minutes, while stirring occasionally so the garlic didn’t burn, added the chopped peppers (green, jalapeno and both chili peppers) and allowed them all to cook for a few minutes. I then added the turkey meat and broke it all apart. I let that cook, mixing occasionally until the meat was almost all brown. I added my seasonings, mixed and let the turkey brown with all the flavors. I then added all the beans and tomatoes, mixed, covered and lowered the heat down to a simmer. I let this all cook together for about a half hour and topped with a little shredded cheddar cheese and sprig of cilantro!

I enjoyed this chili with a couple glasses of Jacob’s Creek Shiraz, which went perfectly!

Yes, the bottle is now empty.

Paleo Plantain Honey Bread

If you’re dieting or trying to eat better in general, you may be missing that “starch” in your diet. I know when I’m trying not to eat many carbs or starchy foods like breads and pastas, I feel like I’m being deprived and never really feel full or satisfied.

This bread was really delicious in the morning, toasted with organic peanut butter and a cup of coffee. You can have my pasta but leave me my coffee!

Here’s what I did:

  • 3 Green Plantains
  • 5 Eggs
  • 1/3 Cup Coconut Oil (plus extra to grease pan)
  • 2 Tbs. Coconut Flour
  • 1/2 tsp. Baking Powder
  • 1 Tbs. Raw Honey

Preheat Oven to 350 degrees. Grease your bread loaf pan with a little coconut oil. Peel and cut the plantains and put in your food processor and pulse on high until completely blended. Add the eggs, honey and coconut oil and blend again. Finally add the coconut flour and baking powder and mix one last time.

Pour mixture into your greased pan and bake for 40-45 minutes. Allow to cool, slice and enjoy with some peanut butter and coffee:)20160206_225023.jpg20160206_232823.jpg

Healthy, Gluten-Free Chicken Carbonara

So, as you probably know by now, I LOVE to eat! If food is involved, I’m there. If I ate the way I want to eat, I’d be extremely unhealthy and I’d be concerned with my blood pressure and cholesterol. That’s why I re-create these recipes so I can enjoy everything I WANT to eat without consuming an absurd amount of calories and fat.

I was so completely satisfied with this dish, even without the pasta! I poured the cabonara over mashed cauliflower and thin zucchini noodles, which turned out to be the perfect combo.

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No dish is complete without a glass (or bottle) of wine, in my professional wine-drinking opinion, which is why I decided on the chardonnay, pinot grigio blend. I wanted the buttery flavor of the chardonnay with the light/crisp taste of the pinot grigio.  Let me tell you, Villa Cerrina knows their stuff!

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Here’s What I Did:

  • 1 1/2-2 lbs. Boneless, skinless chicken breast
  • 1/4 Onion
  • 4 Slices uncured turkey bacon
  • 1 tsp. oil (I used grape seed oil, but you can use olive oil or other)
  • 1/4 Cup chicken broth
  • 1/2 Cup half and half
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 Tbs. arrow root
  • 1 Tbs. butter
  • 1/2 Tbs. lemon juice
  • S&P to taste
  • 3/4 Cup steamed, cut green beans

 

In a large skillet, heat the oil over medium heat and add the onion, chopped. Allow it to cook alone for a couple minutes while stirring occasionally. Once the onion begins to soften, slice the turkey bacon into small, 1/4 inch pieces and add to the onion. Let this combo cook for about 3-5 minutes, stirring occasionally. Add the chicken, cut into cubes, and sprinkle all seasonings including S&P.

Once the chicken has cooked 1/2 way through, add the chicken broth and lemon juice and allow to simmer for about 10 minutes. Add the half and half, butter and arrow root, mixing well. Turn heat to medium/low, cover, and let simmer for about 15-20 minutes or until the chicken is thoroughly cooked and sauce has thickened.

I cut and steamed the green beans at the end and tossed them into the mixture so they were a little crisp.

For the cauliflower, I literally just steamed the crowns, drained and pulsed on high in my food processor. You really don’t need any seasonings or fillers in this because you want to enjoy the flavor and sauce from the carbonara.

For the zucchini noodles, I peeled the zucchini with a potato peeler on 4 sides until I hit the seeds. I put the noodles in a small skillet with a tiny bit of oil and tossed around frequently with a little salt and pepper. These noodles cooked very briefly because you don’t want them to get soggy, which they will very quickly.

Pour your mixture over the cauliflower and place the zucchini around the outside. Pour yourself a MUCH deserved glass of wine WHILE you cook AND while enjoying this delicious light version of a favorite dish!

 

If You Have A Spoiled Husband…

Homemade BBQ Sauce…Hand-rolled honey wheat AND white pizza dough (for the spoiled husband)20160201_203207.jpg BBQ Chicken Pizza!!!

Because I love my husband…(and don’t feel like listening to him whine) I made him his own “white” pizza, while I enjoyed my honey wheat bbq pizza and here’s what I did:

(Same bbq sauce recipe from the paleo chicken bbq dish, but doubled this for 2 pizzas):

  • 6 oz. Can Organic Tomato Paste
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Water
  • 1/4 Cup 100% Maple Syrup
  • 2 Tbs. Honey
  • 2 Tbs. Molasses
  • 1 Tbs. Grape Seed Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Minced Onion
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Cayenne Pepper
  • 1/8 tsp. 21 Season Salute (Trader Joe’s)
  • 1/8 tsp. Ground Cloves

For Honey Wheat Pizza Dough (same recipe as the pizza I made with veggies)

  • 1 lb. Boneless, Skinless Chicken Breast
  • BBQ Sauce (from above)
  • 2 Cups Whole Wheat Flour (plus extra for kneading)
  • 1/4 oz. Pizza Crust Yeast (“Fast and Easy”)
  • 2 tsp. Honey
  • 2/3 Cup Hot Water
  • 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
  • 1/8th Purple Onion (sliced)
  • 1 1/2 Cup Shredded Mozzarella Cheese (part skim)
  • Cilantro (for garnish)

In a small sauce pan, combine all ingredients for BBQ sauce, step by step, mixing as you go on medium/low-medium heat. You want the contents to simmer but not boil. Allow this to simmer, mixing occasionally, for about 10 minutes.

Cut the chicken into strips and cook in a skillet with a little oil over medium-medium/high heat, mixing occasionally to cook evenly. Once the chicken is about 3/4 way cooked through, remove from heat.

Preheat oven to 425 degrees. Grease your baking sheet (mine was 17 x 12 1/2). In a large mixing bowl, combine the flour, yeast and honey and mix together. Slowly add the how water and mix until it forms a “sticky ball”. Remove from bowl and place on a cleaned surface, dusted with flour. Begin to knead the dough, adding more flour as you need so the dough doesn’t stick. Once the dough has been kneaded for about 4 minutes, or until it becomes “elastic”, begin to roll out into a rectangular form. Place on the greased cookie sheet and begin to press down and into the edges (I brush a little oil around the edges).

Bake the dough for 5 minutes. Remove from oven and pour scoops of the BBQ sauce to evenly spread, leaving a little room for the crust. Sprinkle the cheese, then the chicken strips and onion. Bake again for another 10-13 minutes. Remove from oven and sprinkle cilantro to garnish. Slice and serve!

We enjoyed this with Blue Fin Petite Sirah!