Tuesday, November 18, 2014

Bananas Flambe

One of my family's favorite desserts is this recreated version of Bananas Foster.  It is quick, easy, quite the show, and delicious.

WARNING: I accept no responsibility should anyone burn their house down attempting this recipe.  You don't have to ignite the dish, it's just way cooler if you do.

Bananas Flambe
Serves 4

2 barely ripe bananas, cut lengthwise and into thirds
2 TBSP coconut oil
2 TBSP honey
2 TBSP bourbon (you could also use rum)
1 tsp cinnamon
1 tsp vanilla extract
Vanilla ice cream (optional, but highly recommended)

Melt coconut oil in large skillet over medium-high heat.  Arrange bananas in skillet and brown, approximately 3 minutes per side.  While bananas are frying, mix together honey, bourbon, and vanilla extract.  When bananas are browned on both sides, sprinkle with cinnamon.  Pour sauce over bananas and, if cooking with gas, tilt pan slightly until alcohol ignites (you could also use a cooking torch or match to do this if you have an electric stove).  Let flames burn down.  Serve over ice cream, if desired.

Tuesday, April 29, 2014

Paleo BBQ Pork Meatballs - aka AMAZEBALLS

Paleo BBQ Pork Meatballs

2 lbs ground pork (don't use lean pork with this or you'll regret it.  Embrace the fat for this recipe!)
2 TBSP honey
2 TBSP tomato paste
1/2 TBSP vinegar
1 tsp sea salt
1/4 tsp liquid smoke
1/4 tsp cayenne powder
1/2 tsp garlic salt
1/2 tsp onion powder

Preheat oven to 375. Line baking sheet with foil.

Mix all ingredients in large mixing bowl. You're going to have to get your hands messy and dig in.  Form 1" balls and place on baking sheet. I got 24 large meatballs from this recipe.

Bake for 30 mins.

Tuesday, February 11, 2014

Slow Cooker Boeuf Bourguignon - Paleo Zone

Well hello!  Our gym is in the beginning of an 8 week Paleo-Zone challenge. I thought it might help if I posted some recipes I use to save time during the work week.  This Boeuf Bourguignon is hearty and delicious and made mostly in the crockpot.  Prep it in the morning and have dinner ready when you get home, or do like I do and make it AFTER you've already eaten dinner and cook it through the night so it is ready for the next night's dinner. 

This recipe is family-size plus leftovers because when I'm Zoning I don't make a single meal without room for leftovers to help cut prep times down.  If you are cooking for just two, cut it in half.


 Slow-Cooker Boeuf Bourguinon


8 slices bacon, chopped
4 lbs beef stew meat
4 large carrots, peeled and cut
1 yellow onion, sliced
1 tsp oregano
4 cloves garlic, minced
1 cup dry red wine
1 cup beef broth
2 TBSP Worcestershire sauce
1 lb sliced mushrooms (I used baby bellas)
2 TBSP arrowroot powder
Salt and pepper


Pan fry bacon until crisp.  Remove from oil and pour most of oil from skillet, leaving enough to brown beef.  Sear beef on high until browned. 
Place vegetables, beef, bacon, and remaining juices from skillet in slow cooker.
Combine liquids, oregano, salt and pepper and pour over veggies and beef. 
Cook on low for 7 hours or until beef is tender.
Remove beef and veggies from pot with slotted spoon.  Pour liquids into sauce pan and bring to a boil.  Combine arrowroot powder with 1/4 cup warm water, until dissolved.  Pour into boiling liquids while stirring.  It should thicken to a gravy immediately.  Pour over beef/veggies.
Serve over Cauliflower mashers.
Zone portioning: Each 3/4 cup serving contains 5 blocks protein.  This recipe as written makes about 12-13 servings.  Although there are some carbs and fat in the recipe, there is less than one block per serving, so I have not counted it.