For those of you who don't know, ice cream is my favorite thing on Earth. Ok...that might be a slight exaggeration, but I really love it. We are in week two of a 7 week Paleo challenge and I am pretty much hating my life for having ice cream taken away in the middle of summer. Our dear friend Jamie Kimberlin gave me this recipe; I believe she got it from Health Bent.
Banana Ice Cream
Ingredients:
3-4 ripe bananas (should be starting to turn brown at minimum)
1/2 cup coconut milk (from can)
1 TBSP vanilla extract
Method:
Slice bananas into rounds and freeze over night. Combine all ingredients in food processor or blender and mix until smooth. Serve immediately.
How easy is THAT???
ZONE BLOCKS FOR ENTIRE BATCH (BASED ON 3 BANANAS USED): FAT - 7, CARBS - 9
Thursday, July 21, 2011
Tuesday, July 19, 2011
Singapore "Noodles"
I stole this recipe from an electronic Paleo cookbook and it is delightful. I made is almost as recommended, but improved it by using coconut aminos in place of soy sauce which is not Paleo. So...this version is completely Paleo! Hope you enjoy!
Singapore "Noodles"
Ingredients:
3 eggs
10 slices bacon, diced.
1 TBSP sesame oil
1 1/2 cups diced mushrooms
1/2 cup red pepper, finely diced
1 TBSP coconut aminos (found at Vitamin Cottage)
1 tsp curry posder
2 medium zucchini, sliced into long, thin noodles
chopped almonds for garnish (optional)
Method:
Place eggs into small bowl and whisk. Pour egg into frying pan lined with parchment paper on low-medium and heat for 4-5 minutes, or until cooked through. Remove from pan and place onto cutting board. Roll egg omlette and slice into thin ribbons.
Place mushrooms in a bowl filled with boiling water. Cover and leave for 2 minutes, then remove water and rain excess water from mushrooms.
Place frying pan back on heat and add oil and bacon. Cook until browned, but not crispy. Add mushrooms, pepper, coconut aminos and curry paste, combine well. Add egg ribbons then remove from heat.
Steam zucchini noodles in water for 2 minutes, drain water. Add bacon and mushroom mixture to noodles and combine well to serve!
ZONE BLOCKS: 8 PROTEIN, 9 FAT, 4 CARBS (WITHOUT CHOPPED ALMONDS).
Singapore "Noodles"
Ingredients:
3 eggs
10 slices bacon, diced.
1 TBSP sesame oil
1 1/2 cups diced mushrooms
1/2 cup red pepper, finely diced
1 TBSP coconut aminos (found at Vitamin Cottage)
1 tsp curry posder
2 medium zucchini, sliced into long, thin noodles
chopped almonds for garnish (optional)
Method:
Place eggs into small bowl and whisk. Pour egg into frying pan lined with parchment paper on low-medium and heat for 4-5 minutes, or until cooked through. Remove from pan and place onto cutting board. Roll egg omlette and slice into thin ribbons.
Place mushrooms in a bowl filled with boiling water. Cover and leave for 2 minutes, then remove water and rain excess water from mushrooms.
Place frying pan back on heat and add oil and bacon. Cook until browned, but not crispy. Add mushrooms, pepper, coconut aminos and curry paste, combine well. Add egg ribbons then remove from heat.
Steam zucchini noodles in water for 2 minutes, drain water. Add bacon and mushroom mixture to noodles and combine well to serve!
ZONE BLOCKS: 8 PROTEIN, 9 FAT, 4 CARBS (WITHOUT CHOPPED ALMONDS).
Friday, July 15, 2011
Paleo Avocado Rellanos
I'm reposting this recipe. This has become a family favorite and can easily be quadrupled and made in a baking dish for larger parties. It is quick, easy, delicious, and always a hit! I hope you enjoy.
Avocado Rellanos (serves 4 as a meal)
Ingredients:
6-8 slices bacon (real, pork bacon), chopped
2 pounds shrimp, peeled, deveined
2 ripe avocados
1 cup Pico de Gallo, quartered
Montreal Steak Seasoning (to taste)
Cilantro (optional)
Method:
Pan fry bacon over medium heat until cooked through, but not crispy. While bacon is cooking, half, seed, and peel avocados. Place each half into separate serving dish. Once bacon is cooked, drain fat, reduce heat to medium. Add shrimp and seasoning. Cook until shrimp are pink and tightly curled, but then remove from heat immediately. Divide shrimp/bacon mixture into four servings and spoon onto avocado halves. Add pico de gallo to the top, garnish with a sprig of cilantro and serve!
I highly recommend this be served with sombreros and Robb Wolf's NorCal Margarita.
Avocado Rellanos (serves 4 as a meal)
Ingredients:
6-8 slices bacon (real, pork bacon), chopped
2 pounds shrimp, peeled, deveined
2 ripe avocados
1 cup Pico de Gallo, quartered
Montreal Steak Seasoning (to taste)
Cilantro (optional)
Method:
Pan fry bacon over medium heat until cooked through, but not crispy. While bacon is cooking, half, seed, and peel avocados. Place each half into separate serving dish. Once bacon is cooked, drain fat, reduce heat to medium. Add shrimp and seasoning. Cook until shrimp are pink and tightly curled, but then remove from heat immediately. Divide shrimp/bacon mixture into four servings and spoon onto avocado halves. Add pico de gallo to the top, garnish with a sprig of cilantro and serve!
I highly recommend this be served with sombreros and Robb Wolf's NorCal Margarita.
Thursday, July 14, 2011
Bacon Broccoli Salad
I have a whole mess of recipes to post. I've been cooking, a lot, but haven't had the time to get on here and share them. I will try to get caught up and get some of the recipes posted ASAP!
This broccoli recipe is delicious...Rex and Glenn Frank gave it to me and I've made it over and over for potlucks and bbq's and always get compliments. I am paleo-zoning, so my posted recipes will also have zone blocks calculated.
Bacon Broccoli Salad
Ingredients
1 cup homemade mayonnaise (recipe below)
2-3 TBSP raw honey or maple syrup
1-3 TBSP unfiltered apple cider vinegar
10 slices cooked bacon, cut into bite-sized pieces
2 pounds fresh broccoli (about 8-10 cups), cut into small florets
1 cup nuts, chopped (I use a combo of pecans, almonds, walnuts)
1/2 cup assorted raisins or dried fruit (I buy a berry blend)
Method:
Combine mayonnaise, honey, and vinegar in large bowl.
Add bacon, broccoli, nuts, and dried fruit and mix until evenly distributed.
Salad is best if allowed to marinate in refrigerator for a few hours or overnight. Serve cold.
EACH 1 CUP SERVING = 1 PROTEIN, 6 FAT, 2.5 CARB
Paleo Mayonnaise
1 whole egg
2-3 TBSP cider vinegar
1 tsp Dijon mustard
Dash of paprika
Pinch of salt
3/4 - 1 cup pure olive oil
Method
Place egg, vinegar, mustard, paprika, and salt in small to medium bowl. Measure 1 cup oil into container with good pouring lip. Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, slowly drizzle oil into the container in a thin, steady stream (no thicker than pencil lead).
NOTE: This mayonnaise will not be as thick as traditional mayo.
This broccoli recipe is delicious...Rex and Glenn Frank gave it to me and I've made it over and over for potlucks and bbq's and always get compliments. I am paleo-zoning, so my posted recipes will also have zone blocks calculated.
Bacon Broccoli Salad
Ingredients
1 cup homemade mayonnaise (recipe below)
2-3 TBSP raw honey or maple syrup
1-3 TBSP unfiltered apple cider vinegar
10 slices cooked bacon, cut into bite-sized pieces
2 pounds fresh broccoli (about 8-10 cups), cut into small florets
1 cup nuts, chopped (I use a combo of pecans, almonds, walnuts)
1/2 cup assorted raisins or dried fruit (I buy a berry blend)
Method:
Combine mayonnaise, honey, and vinegar in large bowl.
Add bacon, broccoli, nuts, and dried fruit and mix until evenly distributed.
Salad is best if allowed to marinate in refrigerator for a few hours or overnight. Serve cold.
EACH 1 CUP SERVING = 1 PROTEIN, 6 FAT, 2.5 CARB
Paleo Mayonnaise
1 whole egg
2-3 TBSP cider vinegar
1 tsp Dijon mustard
Dash of paprika
Pinch of salt
3/4 - 1 cup pure olive oil
Method
Place egg, vinegar, mustard, paprika, and salt in small to medium bowl. Measure 1 cup oil into container with good pouring lip. Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, slowly drizzle oil into the container in a thin, steady stream (no thicker than pencil lead).
NOTE: This mayonnaise will not be as thick as traditional mayo.
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