Feeds:
Posts
Comments

Chocolate ice cream

2 – 3 bananas
9-12 dates
1/2 cup half and half
1/4 cup of cocoa
1/4 cup whey protein

Blend in nutra-bullet, good quality blender, Or food processor
Freeze solid and enjoy

Note: we usually freeze our bananas first but that only works if you use the nuto-bullet. 

Teriyaki sauce

I used the basic recipe from Dani Meyer and adjusted it for my own tastes.

Ingredients:
2 tablespoons butter or sesame oil
1/4 cup soy sauce
1/2 cup pineapple juice
2 tablespoons of arrowroot
1 tablespoon grated or minced ginger
1 large clove of garlic minced
3-5 tablespoons of honey

Optional:  diced onions or crushed pineapple

Directions:
Heat oil
Whisk in arrowroot
Add soy, pineapple juice, honey, garlic and ginger
Reduce until desired thickness

Uses:
Thin it can be used as a marinade
Thicker as a glaze

Tabouli Salad

Ingredients:
Parsley
Kale
Garlic
Onion
Cashews
Tomato (Roma)
Cucumber
Lemon
Olive oil
Salt & Pepper to taste
Feta cheese (optional)

Directions:
In the food processor Pulse the Parsley and kale until finely chopped.  Add to the bowl.
Next, Pulse the onion and garlic until finely chopped.  add to the bowl and mix well.
Next, Pulse the Cashews  and add to the bowl.  add to the bowl and mix well.
Seed the Tomatoes and skin the cucumber and chop fine by hand
Mix well,

Add Olive oil, Lemon Juice (better to be the juice of one lemon, but concentrate will do in a pinch) and salt and pepper to taste.
I had finely chopped feta cheese to the mixture for my own tastes.

Let sit over night (my own preference) to let the flavors blend.

I have found this new flour.  It’s a little pricey to start with but its certified organic,  raw, and NonGMO.  To me that’s worth the price.

Look at it Here.

On the back of the bag is a recipe for cookies.   The original recipe is pretty good.  It is vegetarian, flourless and eggless.

I altered the recipe a little – because that’s what I do.

Ingredients:

2 TBL water
1 TBL flax
1/2 cup  TigerNut flour
1 tsp Baking powder
1/2 cup Tahini
1 TBL Almond butter
1 TBL Honey
pinch Salt
Chocolate Chips

Directions:

Preheat oven to 350

Mix the flax and water and place in fridge for 5 minutes (until the flax absorbs the water)

Place TigerNut flour into a mixing bowl
add Baking powder and salt –  mix well
Fold in the 1/2 cup of Tahini
Fold in the Almond butter
Fold in the Honey
Fold in the Chocolate chips

I found that these burn directly on the cookie sheet but do very well baking in ramekins – so that’s what I use now.

Bake for 10-15 minutes,

Happy Fathers Day

To all fathers:  biological fathers, step fathers, guardians, foster fathers, and single parents.

To those who provide and protect.

To big brothers, uncles, friends of the family, to the military, firefighters and police.

Thank you for being role models and taking an interest in our lives.

This is a new site for me, so I’ll spend some time looking around.  I saw this recipe and we are going to try it this weekend!  Glowing Skin Chocolate Bars

 

It sounds really easy, really good,  and except for melting the butter and oils it doesn’t heat up the kitchen!  Win-Win-Win.

I’ll let you know how it all comes out.

 

 

I got the original recipe from Paleo mom blog.  here
and it is wonderful!  I love her posts.

Ingredients:

  • 2 large green plantains (about 2 cups pureed)
  • 4 eggs
  • 2 tsp vanilla
  • 3-5 dates
  • 3 Tbsp melted butter
  • 1/8 tsp salt
  • ½ tsp baking soda
  • Extra oil/butter for the pan
  1. Peel plantains and cut into chunks and place pieces in your food processor .  add in pitted dates and Blend to form a smooth batter
  2. Add in Eggs, vanilla, melted butter and blend in.
  3. Add the rest of the ingredients and process on high for an additional minute or two to get a smooth batter.
  4. Cook as you would with a normal pancake.  About 1-2 minutes per side.  Look for the bubbles before you flip.
  5. dress with maple syrup or eat plain.  the dates add a bit of sweetness to the pancake itself.
Follow

Get every new post delivered to your Inbox.

Join 25 other followers