Banana Marshmallow Split!

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Banana Marshmallow Split

I wasn’t going to post this on the blog, just because this is so easy to make, it barely needs directions. I made this dessert after making a fresh batch of marshmallows, I’ll post the recipe for those soon. This is a super yummy single serve dessert that isn’t involved at all. But it’s so yummy that you’ll probably want to make it all the time. Sometimes I add peanut butter to this, or almond butter and sliced almonds. You can even add sliced strawberries if you want to make it fancy.

Ingredients:
1 Banana split down the middle
1-2 squares of a good quality chocolate (chopped into small pieces) ( I used 60% organic fair trade bittersweet chocolate)
4-6 miniature marshmallows
2-3 walnuts crushed

Equipment needed:
Foil

Serves: 1

Directions:

 Place the chocolate and marshmallows inside the slit banana:

Cover with foil. Bake in a 400F degree oven for 5 minutes:

Remove the banana peel. Place in a serving bowl, top with crushed walnuts and enjoy!

Share your favorite single serving dessert recipes? I’d love to try some new ones;-)

Pineapple fruit roll-ups

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Pineapple Fruit Roll-Ups

Dried pineapple is one of my favorite low fat snacks. It’s sweet, tangy, and addicting. Like a potato chip you can’t eat just one. My daughter shares my love of dried pineapple, but dried pineapple rings are a bit harder for her to chew on her own. These fruit roll-ups are super easy for her to eat, and at the same time healthy. The added bonus of making these fruit roll-ups yourself, is that they do not contain any added sugar, additives, or preservatives, unlike the fruit leather you buy in the grocery store. This pineapple fruit roll-up is 100 percent fruit and nothing else, so they definitely are a snack that you can feel okay about giving your little ones. Start with a ripe pineapple and let your oven or dehydrator do the rest!

Here’s what you need:
1 ripe pineapple, skin removed and core disposed of. Note if you have a high powered blender like a Vitamix, you can leave the core in.

Equipment:
Blender
Parchment paper

Place pineapple in the blender, and blend until smooth:

Pour out onto parchment paper and smooth out evenly:



Place in oven on 135 degrees Fahrenheit, or the lowest setting on your oven. Let bake for 4-6 hours.

Remove from parchment paper,


 Roll, and enjoy!! If you like these try my recipe for Strawberry Fruit Roll-Up or my recipe for Tropical Punch Fruit Roll-Ups! Both are great low-fat, and low calorie snack options.

Lemon Herb Cauliflower "rice"

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Lemon Cauliflower Herb “Rice” It Paleo, Gluten free, and Low-carb

As adventurous as my daughter is when it comes to food, she still struggles with textures. A meal for her can be made, or broken, if something is not the right texture for her. I’m constantly trying to introduce her to new foods, but at the same time give them to her in a way that she will except. Many foods that I give her end up on the floor if I get it wrong. I read somewhere that people on a low carb diet substitute cauliflower for grains and potatoes. I myself have had cauliflower mash and loved it. I decided to try to do a cauliflower rice to go along with a roast chicken I was making for dinner. It turned out to be a hit with her, and my husband loved it too. I added lemon and cilantro, but just like any rice, you can add what ever flavorings suit your fancy. This is both Cauliflower rice is Paleo, Gluten free, and low carb.

Here’s what you need:
1 large cauliflower head, stems removed
1/4 cup of finely chopped onion
Zest of a lemon
 Juice of half a large lemon
1 Tablespoon of olive oil
Sea salt to taste
Tablespoon of chopped cilantro

Equipment needed:
Food processor

Directions:

Add the cauliflower florets to you’re food processor and pulse until the cauliflower looks like this:

Heat the olive oil in a sauté pan, add the onion and cook until translucent.

Add in the cauliflower and lemon juice and zest, mix well.

Cover the pan and let cook for 3 minutes. Uncover the pan and cook an additional 2-3 minutes, stirring to prevent sticking, but allowing a little browning. Turn fire off, and add the chopped cilantro and serve. I didn’t add the cilantro to her portion, again, textures.

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Dandelion Greens with Sautéed Mushrooms

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Have you ever gone to the farmers market, and laid eyes on a vegetable and thought “that looks interesting let me try it?” We’ll that’s what happened to me this Sunday. I walked up to my favorite herb stand to get my usual arsenal of fresh herbs, and I stumbled upon some fresh dandelion greens. Sometimes I get so inspired by fresh veggies at the farmers market. I love trying new things. My love of trying new things can result in an amazing dish, as in this one, or a not so amazing dish. I had heard of dandelion greens before, but I had no clue how to cook them. So once the excitement of using this new leaf wore off, I was left to figure out what to do with these dandelion greens. I tasted the raw leaves…Big mistake! They are as my daughter would say “super duper, bitter.” They almost remind me of bitter gourd/melon.  But even these greens are not as bitter as bitter melon. I Googled them and found that dandelion leaves are actually weeds. You know those weeds that are growing in your vegetable garden? Yes those weeds, they’re edible…who knew? I decided I wanted to mellow out the bitterness, the best way to do that is to cook them. I got out some Crimini mushrooms, because mushrooms always make greens better, and some garlic and started my journey. I had no idea where I was going with this, but I can tell you that I ended up in taste bud heaven at the end of it all. Every element of this salad adds an additional flavor profile. This dish is filling, and gratifying on so many levels. I could eat it every day! If you can’t find dandelion greens, try substituting a hearty bitter green like beet greens, turnip greens or chard.

Here’s what you need:
1 bunch of organic Dandelion leaves, cut with bottom stems removed
10 ounces of Crimini Mushrooms sliced
2 Large cloves of garlic chopped finely
Handful of walnuts, toasted
1/2 cup of fresh cherry tomatoes sliced in half, I used fresh tomatoes from my garden
1/3 cup of goat cheese, or more if you are so inclined
1 teaspoon of butter
1 teaspoon of balsamic vinegar
Juice of 1/2 of a small lemon
2tablespoons of olive oil
Sea salt and pepper to taste

Directions:
Warm the olive oil and garlic in a sauté pan:

Once you can smell the garlic (20 seconds), add in the mushrooms:

Salt the mushrooms and allow to cook until just before the water from the mushrooms evaporates(5-7 minutes). Add in the tab of butter, and allow the mushrooms to brown and take on a bit of color. This step is important don’t skip it! Browning releases Unami flavor.

After the mushrooms have taken on some color add in the dandelion greens.

Sauté until wilted, then add in the balsamic vinegar and lemon juice:

Mix well, add in the tomatoes, toss for about a minute, turn off the fire:

Add in walnuts, and cheese, toss, season with salt and pepper and serve. This would also be good cold, but served warm this salad is super comforting and satisfying!

What have been some interesting farmers market finds for you?

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Crab cakes with Mango Coulis! Gluten free and Paleo

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Nothing grates my nerves more than a crab cake that has everything in it but crab. I can’t tell you how many times I’ve ordered a crab cake at a restaurant and been disappointed when I’m served a bread cake instead. I want crab in my crab cakes, and not just a little lump meat here and there! This recipe for crab cakes is for those of us who love crab, and not the breading you find in most crab cake recipes. This is a gluten free crab cake recipe. I use vegan mayo instead of regular to reduce the fat, but feel free to use your brand of mayo.

Here’s what you need:
1.5 lbs of fresh crabmeat
Zest of half a lemon
2 Tablespoons of Veganaise or the best-quality mayonnaise you can find
5 tablespoons of coconut flour
1 egg beaten
1 Tablespoon of lemon juice
1.5 teaspoons of Worcester sauce
1/4 teaspoon of chili pepper flakes
1/4 cup of green onion sliced thinly
1/4 cup of green or red bell pepper, finely chopped
Sea salt and black pepper to taste
2-3 Tablespoons of oil, or butter for frying cakes

Mango coulis
1 large ripe mango,  cut and cubed
1/3 cup of water or more if you like it thinner

Directions for mango coulis:
Add mango to a blender. Blend while adding water until smooth and desired thickness has been reached. Set aside.

Directions:
In a large mixing bowl add all the ingredients, except the oil, and mix lightly until ingredients come together. Form patties.

Heat oil in a skillet, add crab cakes, cook until brown on both sides, about 3-4 minutes on each side,

Remove and serve with mango coulis and enjoy!

What does your favorite crab cake recipe have in it? Share, I’d love to try it!

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Chai vanilla latte ice cream

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It’s National ice cream day! Celebrate with a scoop or two of this delicious chai vanilla latte tea ice cream. This ice cream recipe is inspired by my love of chai tea lattes and ice cream. If you want to know how to make ice cream without an ice cream maker check out this Link. Homemade ice cream is so much better than store bought, you can control how much sugar is added and what type of sugar is added, so it is also healthier. If this flavor of ice cream doesn’t interest you check out my ice cream recipe for Homemade Lavender infused vanilla bean ice cream. It’s a big hit in my house, and I’m always making it. I use the base of that ice cream recipe to make other ice cream recipes. I just add what ever flavorings I want to use at the end.

Here’s what you need:
8 egg yolks
2 cups heavy organic cream
1 1/2 cups of whole fat organicmilk
1 teaspoon of organic vanilla extract
3 earl grey tea bags
10 organic cardomom pods
1 organic clove
3/4 cup of organic maple sugar, (can use agave, maple syrup or any sweetener you choose)
2 organic cinnamon sticks, or 1/2 teaspoon of ground cinnamon

Directions:
Add the milk, tea bags, clove, cinnamon, to a sauce pan, bring to a boil, then turn off heat and let steep for 10 minutes:

 Add 1 cup of heavy cream to the warm milk mixture, turn the fire back on low and heat to just before it simmers, then turn off heat, and let it steep for 5 minutes. Then strain mixture.
In a mixing bowl beat egg yolks and sugar, until light an creamy:

Take one cup of the warm milk and cream mixture and while whisking, slowly add it to the egg and sugar mixture. Be careful to go slowly, you don’t want scrambled eggs! Once the eggs have been tempered, slowly add the tempered egg mixture to the remaining warm milk and cream mixture in the sauce pan. Turn on fire, add the last cup of heavy cream, and stir with a wooden spoon until the mixture thickens enough to coat the back of a wooden spoon.

Turn off heat and immediately pour the hot mixture into a large bowl. Allow mixture to cool to room temperature, then either place in an air tight container and refrigerate overnight so that the flavors can meld, or freeze according to your ice cream makers instructions.

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Gluten free Fried Chicken

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I don’t fry chicken very often maybe once or twice a year. Fried chicken really isn’t something I want to make a main stay in my family’s daily diet, if you know what I mean. If I have a craving for fried chicken I usually make my “Tofu fried chicken”.  However, anyone who’s ever had fried chicken, (is there anyone who hasn’t?), knows how delicious and addicting real fried chicken can be. When we travel outside the United Staes, it’s always interesting to see the sheer number of fast food fried chicken restaurants there are. Besides McDonalds, KFC and Churches chicken seem to have a solid hold on the worlds fast food dollars, and they seem to be everywhere! Is there a healthy way to fry chicken, um…probably not! But there are ways to make fried chicken healthier. Baking fried chicken, is one option, but then again that’s not really “fried chicken.” Removing the skin is another option, but I have to admit it’s one of my favorite parts of fried chicken, a crispy skin is everything! This particular recipe has no skin, it’s gluten free, and Paleo because I use coconut flour, and it’s super duper yummy. Frying it in coconut oil adds another delicious flavor profile, trust me when I say that you want to try this recipe. It is beyond delicious!  My daughter isn’t a big meat eater, but one bite of one of these golden nuggets and she was a chicken convert. She kept asking for, more, and more, and “more of that chi-ken.”

Here’s what you need:
1lb of boneless skinless chicken thighs, cut into 2 inch chunks
Sea salt to taste
Black pepper to taste
1/2 cup of Coconut flour
1/2 cup of coconut oil

Directions:
Heat coconut oil in a cast iron skillet over medium high heat. Add coconut flour to a small bowl. Season chicken with sea salt and black pepper:

Dredge the chicken in the coconut flour:

Add Chicken to the hot coconut oil. Cook for about 10-15 minutes, flipping the chicken half way through, to brown on both sides:


Once chicken is cooked through, Remove from the oil and place on paper towels to absorb any extra oil, then enjoy!

Have you ever fried chicken in something other than vegetable or canola oil? How did it turn out?
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Cauliflower Hummus, It’s Paleo and Oh so delicious!

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Our staff Certified Nutritionist Justice De La Torre is back with an AMAZING recipe for Cauliflower Hummus in this weeks blog.  Justice is a strong proponent of the Paleo way of eating.  The Paleo diet, if you don’t know, is simply a diet that consists of eating as humans did in the Paleolithic era.  This means eliminating legumes of all sorts, including peanuts, which funnily enough are considered legumes, cereal grains, refined sugar, potatoes, processed foods, salt and dairy.  A lot of people mistake the paleo diet with the Low Carb diet, but the low carb diet never excluded legumes and dairy.  So there you go.  This recipe for Cauliflower hummus is so yummy.  My daughter had a taste of this Cauliflower hummus, and kept coming back for more, and more, and more!

Here’s what you need:
1 small head of Cauliflower
1/2 cup of Tahini paste
2 cloves of Garlic
1 Tablespoon of Lemon juice
2 teaspoons of cumin
Sea Salt to taste
2 tablespoons of Olive oil
Dash of red pepper flakes

Directions:
Steam your Cauliflower until you can pierce it with a fork easily.

In a separate pan, add oil, toss in your cloves of garlic and heat until you can smell the garlic, 10-30 seconds.

Add the heated garlic and the tahini to a blender and blend for 1 minute.

Add the rest of the ingredients to the blender and blend until smooth.

Let the mixture cool to room temperature, and enjoy with grilled meat, or veggie sticks, or both!

What is your favorite kind of hummus?

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Coconut Kettle Popcorn

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It’s movie night here in our house, and a snack is definitely in order. Unfortunately our cabinets are missing some key snack items, so I had to make do with what is on hand:  A bag of double organic popcorn, a new bag of organic coconut sugar, and some coconut oil. Luckily for me these ingredients make for the perfect snack and in 5 minutes! Low in fat, check! High in fiber, double check!  This coconut kettle corn is addicting so if you have multiple grubby hands in your household, as I do in mine, then make a double batch! Now that I’ve had coconut kettle corn I may never go back to the other stuff!

Here’s what you need:
1/4 cup of organic corn kernels
3 tablespoons of  organic coconut oil
1.5 teaspoons of coconut sugar
1/4 teaspoon of sea salt

Directions:
Add all of the ingredients except for the sugar to a pan with a tight lid. Place on high heat until the corn starts popping. Once the popping is active, turn off the heat and allow the corn to pop on residual heat, shaking occasionally. Once the popping stops sprinkle with the coconut sugar, shake to coat and then transfer to a bowl and enjoy!

What’s your favorite movie snack?

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Chicken with Lemon Caper Cream Sauce

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I am always trying to come up with fresh ways to make chicken. Luckily for me there are 1001 ways to make chicken.  I Love a cream sauce, and if you follow my blog you know that I love Lemon too.  This recipe comes from a love of both.  If you love something why not marry the two?  Although this is a cream sauce, it’s not heavy on the palet at all.  The Lemon really lightens this dish.  Add in some capers and some kalmata olives, and the dish becomes even lighter.

Here’s what you need:

1 Cup of heavy cream
The juice of 1 Lemon,
2 cloves of garlic
1 cup of chopped tomatoes
1/4 cup of green capers liquid drained
1/4 cup of Kalmata Olives, pits removed
2 Tablespoons of olive oil
1/2 of boneless skinless chicken cubed and seasoned with sea salt

Directions:
Add oil to the pan, once hot brown the chicken on both sides for 2-3 minutes. Remove and set aside for later.

 Add in the sliced garlic, and let cook until you smell the garlic about 10 seconds:

Add in the cream stir, then add the olives, capers, tomatoes, lemon juice, and the chicken:

Cook stirring constantly you don’t want the cream to boil over.  Once the chicken is cooked through( about 7-9 minutes) turn off the fire and serve.  I serve over a bed of sauteed spinach, but I have also served this over pasta, if I do, I add the spinach for a green.  Enjoy! What is your favorite cream sauce?

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