Banana "Ice Cream" with Sweet-and-Salty Roasted Almonds

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BANANA (OR BERRY) "ICE CREAM" WITH SWEET & SALTY ALMONDS - DELICIOUS!!

Are you HOT?  But trying to be healthy and not take the family out to ice cream?  This recipe has all the rich texture of ice cream with none of the dairy or sugar!!  That, along with the crunchy topping it just might help you tolerate the heat this summer!  If you're not a fan of bananas…see the "Berry Version" below at the end of this post!

• 4 ripe bananas, peeled and sliced into thin rounds
• 1/4 cup finely chopped roasted almonds (I use raw almonds)
• 2 teaspoons plus 2 tablespoons good quality maple syrup, divided
• A pinch of sea salt
• 1/2 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract

Freeze the banana slices in a single layer on a tray or plate lined with parchment or wax paper.  Once they freeze, use them immediately and put them in a zip-top plastic bag or airtight container for up to a month.  This is from the recipe but here's my tip, it's easier…just peel the bananas and freeze them in halves.  When you use them, just slice them with a sharp knife;)

Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the salt.  Set aside.

Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of the maple syrup and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary.  Don't worry if the mixture isn't totally smooth at first - once the bananas start to break down and defrost in the food processor, the "ice cream" will start to take shape quickly.

Spoon the banana "ice cream" into bowls into bowls immediately and sprinkle each serving with a bit of the almond mixture.

Makes about 1 pint.  Hope this helps cool you off!!  It was 95 degrees here today and is going to be hotter tomorrow!  Enjoy!

This recipe is from the "It's All Good" cookbook by Gwyneth Paltrow and Julia Turshen.

BERRY VERSION...

I was looking forward to making this tonight after writing this post because it's delicious...I always keep frozen bananas in my freezer!  I was disappointed to see that I only had 2 frozen bananas!  So I wasn't going to give up…I eyeballed the "equivalent of the other two bananas" I was missing and used frozen berries in place of them.  I used about 1/4 blueberries and 3/4 raspberries and still used the frozen bananas I had.  It was AMAZING!!!

Tuscan Kale Salad

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A little over a year ago I went to Portland for a reunion with my high school girlfriends.  I hadn't seen a couple of them in many years and it was such a great time that since then, we have continued the tradition.  Our friend who was generous enough to host all of us at her house cooked an delicious meal!  She made gourmet homemade pizzas and kale salad.  (She is the "foodie" in our group and has since opened a neighborhood pub called Tabor Tavern in Portland with her husband...I have yet to get back up there to visit, but I've heard it's amazing and can't wait to eat there!)  I had never really known what to do with kale, even though it was becoming all the rage… It was so delicious that I had to ask her for the recipe.  The recipe is a True Food Kitchen restaurant exclusive which is Dr. Weil's restaurant in Phoenix, Arizona.  It's a traditional Tuscan salad made from strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pepper flakes, grated sheep's cheese, and bread crumbs.  It's bright and refreshing and the combined flavors are wonderful.

Dr. Weil uses food as medicine.  He says… "Kale is among the most nutrient-dense commonly eaten vegetables.  One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C."

It's SO delicious as is obviously, but since I'm now living a Paleo lifestyle…. I make a few "tweaks" that I'll mention below.

Ingredients:

• 4-6 cups kale, loosely packed, sliced leaves of Italian black (A.K.A. Lacinato, "dinosaur", cavolo nero) midribs removed.

This kind of kale looks like this….

Remove the midribs, by sliding it off with your hands or cutting out with a knife…wash and dry the leaves.

Take several leaves at a time, roll them up tightly and slice with a sharp knife widthwise to create thin strips…imagine how you would "chiffonade" basil, same idea...

• juice of 1 lemon
• 3-4 tablespoons extra-virgin olive oil
• 2 cloves garlic, mashed
• salt and pepper, to taste
• red pepper flakes, to taste
• 2/3 cup grated Pecorino Toscano cheese made from sheep's milk (Rosselino variety if you can find it)  I have only found this at Whole Foods.  -or other flavorful grating cheese such as Asiago or Parmesan. These work great too but I've noticed these are saltier so adjust salt when you use these. (optional...sheep dairy is still dairy...so not Whole30 approved;)
• 1/2 cup freshly made bread crumbs from lightly toasted bread.  (For Paleo, I've been substituting almond meal, still gives it great texture)

Instructions:

1. Whisk together the lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2. Pour over kale in serving bowl and toss well.  I toss it with my hands (yes, I wash them first), I know that might be weird for some of you, but I just love the feel of the kale strips between my fingers as I toss it.  If you try it you just might love it too :)
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes.  Add bread crumbs (or almond meal;), toss again, and top with remaining cheese.

This recipe serves 4-6.  It has over 41 grams of fiber!

This kale salad is delicious alongside anything you make but last night I added chicken right to it and made a meal out of it!  Kale doesn't wilt once the dressing is on either…so it keeps in the fridge for later…if there's any left!

My "sidekick" while I'm cooking…. :)  Ever get that feeling someone's watching you?  I look over and this is what I see, made me laugh...

Egg Cups

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Yesterday we were invited over to one of our favorite couple's house for kind of a "non-Mothers Day"… her and I don't have children of our own, so we decided it was a good excuse to all spend the day together for some great food and great company!  She served a beautiful brunch with egg cups that I just have to share with all of you because it was a real hit!  The presentation took "eggs" to a whole new level because it was just so darn pretty!

Here's what she said she did...

Preheat oven to 350.  Grease a "large size" muffin tin.  Line the bottoms with a nice quality slice of ham to form a "cup".  Next, layer a slice of sweet potato/yam (she had pre-cooked these to make it super easy), then a slice of goat cheese brie, next sprinkle some dried shallots and green onions, next crack 2 eggs into it, add another slice of goat cheese and top it all off with some bacon crumbles (she had pre-made these also).  Depending on how you like the eggs, runny or hard, will depend on your cook time…so you might need to experiment a little depending on your oven.  She recommended as a guideline, about 15 mins for runny yolks, and 25 mins for hard yolks.  I like mine runny :)

She served the egg cups with Paleo-friendly Banana Bread and fresh berries!  This was very tasty, fancy, and would be great for guests or a Sunday brunch.  I will definitely be making these in the near future!  Our husbands had seconds :)  Have fun with it…you can't really mess this up, add or subtract any ingredients you want!  Enjoy!

Paleo Banana Bread

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This Banana Bread is absolutely delicious.  It has NO white sugar, NO white flour, and is husband and kid approved!

Makes 1 loaf

Paleo Banana Bread

Recipe Type : Bread
Author: Happy WifeStyle
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 1 loaf

This Paleo-friendly Banana Bread is so delicious!

Ingredients

• 2 Tbsp coconut oil, melted, plus more for greasing the pan
• 4 large eggs
• 3 Tbsp raw honey
• 1 tsp pure vanilla extract
• 1/2 tsp apple cider vinegar
• 1/2 cup coconut flour, sifted
• 1/4 cup blanched almond flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup coconut milk
• 3 large ripe bananas (make sure they have brown spots for the most sweetness)
• optional add-ins: 1/4 cup dairy free chocolate chips, walnuts, dried cranberries, or raisins

Instructions

1. Preheat oven to 350.
2. Grease sides and bottom of an 8 1/2-by-4 1/2 inch loaf pan, then place a piece of parchment paper on the bottom.
3. Place the 2 Tbsp coconut oil, eggs, honey, vanilla, and vinegar in the bowl of a stand mixer and beat on high for 30 seconds.
4. Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
5. Place the coconut milk and bananas in a separate bowl and mash until the mixture resembles baby food.
6. Add the banana mixture to the batter and beat on medium until thoroughly combined.
7. Mix in the optional add-ins, if desired.
8. Pour the batter into the prepared loaf pan and bake for 40-45 mins, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and allow the loaf to cool in the pan for 15 mins. Remove loaf and cool completely on a wire rack.

Note:  I always keep whole ripe frozen bananas that have gone black in my freezer!  That way, anytime I want to make this bread, I just pull out 3 frozen bananas and thaw them on the counter (they thaw quick).  I snip off one end of the peel and the banana slips right out!

-This Banana Bread is from the cookbook "Against All Grain" by Danielle Walker.

How I make my Chili …carrying on a tradition

My mom is a great cook and there are two things that stick out in my mind that she made over the years…they were SO good that I continue to make them today.  One thing was her tacos, they were the absolute BEST.  Growing up me and any my brother's friends would come from far and wide on "taco night".  The first time I made them for my stepsons, the older one ate twelve.  True story.  But now that I've gone Paleo, I don't make them that often… with the fried shells anyway.

The other thing was her CHILI.  She has a unique story behind why she makes her chili this way, and it's pretty cute because no matter how many times you've heard it, if she's making it and you're around, you're gonna hear it again… 

A little family history before I get to the Chili Recipe… My dad was a professional sports photographer when we lived in Los Angeles.  He worked for ABC Sports, but mostly did freelance work.  He got to meet some pretty cool guys back in his day…his favorite story to tell is how he had a job in the sand dunes in Palm Springs and how Steve McQueen broke his tricked out dune buggy he was loaned for the job and how the two of them, along with James Garner tried to carry it out of there…and how James Garner bitched at Steve McQueen the whole time for getting him into that mess!  Through sports photography, my dad got to know Carroll Shelby, who's known for being an American automotive designer, race car legend and entrepreneur.  He's best known for his involvement with the AC Cobra and later the Mustang-based performance cars.  He met him originally when he was hired to photograph his cars.  After that, they became fast friends.  So what does any of this have to do with how to make Chili?….

In 1967 Carroll Shelby transformed 200,000 acres in Terlingua, Texas for the first ever chili cook-off and helped start the International Chili Society (ICS).  My dad was there documenting the events for the first few years.

As he was developing his chili spices, he showed up at my parents house to test it out!  He came with a couple of friends and my mom said he just "took over her kitchen" and taught her how he made his chili!  He used his spices that he had put together in a "kit" that was sold in a small brown paper bag.  It is still sold in grocery stores today, but now comes in a box...

My mom laughs when she tells this story because she said that Carroll Shelby started going through her cabinets looking for the "perfect sized bowls" to serve it in when it was ready…. he brought out her 100+ year old Limoge China!  My mom almost had a heart attack.  But nothing got broken and now they have a fun story to tell.  It was so good that my mom never made Chili another way again…and now I carry on that tradition.  I now have that fine China in my house and when I got it.... I was sure to have a big bowl of Chili in it 

So, now we can get to the good stuff….how to make it.

The kit is sold in all grocery stores in the spice section.  There is also a "White Chicken Chili" kit that is amazing too!.  If you read the back, you'll see what you need and all the directions. (If you don't find the box, see below.)  I use ALL the optional mix-ins.  My mom used half stew meat and half ground meat.  I happen to like all ground meat, so it's up to you, whatever you prefer.  I also have a few hunters in my life, so I usually make Elk, Venison or Buffalo Chili….super healthy.  Just make sure you get a high quality, grass fed meat.  I use one diced green pepper and 1/2 an onion and sauté them while browning the meat.  I always scan the floor for any stray onion pieces, they are toxic to dogs!  Since going Paleo, I do leave out the Masa flour packet.  It's still nice and thick without it.  I always include the cayenne pepper packet because we like spicy!  It doesn't make it too hot.

NOTE:  Can't find the package in stores?  No problem!  Here's the equivalent of what's in the box...I measured it out for you;)  Use 3/4 cup "chili spices", 1/3 teaspoon cayenne pepper (optional), and 1/2 tablespoon salt.  You also need about 1 1/2 to 2 lbs ground meat, one 8oz can tomato sauce, one 8oz can filled with water, one 14oz can or box of diced tomatoes (I like the "fire roasted" variety).  I add 1/2 to one diced onion and one diced green pepper to the meat while browning...

I brown 2 lbs ground meat and veggies in a large cast iron skillet first...

Don't forget to drain the fat if it needs it... I usually don't as game meat is so lean.

Transfer to a large pot, dutch oven and add all the other ingredients….or if I leave it for the whole day, use a Crockpot on low.  Your house will smell heavenly...

You can add rinsed kidney beans at the end and heat through.  They taste wonderful in it, but since going Paleo, I usually leave them out.  I'll add them if I'm making it for non-Paleo company.  I'll offer indulgent toppings like cheese and sour cream to my company too...kids love that.  You could offer chopped red onion and chopped fresh parsley as toppings for your Paleo friends so they don't feel left out on the toppings.

I hope you enjoyed this fun chili story….maybe you'll start serving your chili in your fine china too! :)

chili

This is fantastic served over Cauliflower Rice!

Is Alcohol Paleo? How to make "Happy Hour" Paleo-friendly!

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Is alcohol Paleo?  Many people aren't sure how alcohol fits into a Paleo lifestyle.  I recently found a new cookbook called "Paleo Happy Hour:  Appetizers, Small Plates & Drinks" by Kelly Milton and it intrigued me because of the way my husband and I like to go out and eat.  We don't like to go out to a big fancy dinner very often because we used to come home "stuffed" afterward!  We eat at home 90% of the time because I love to cook and I like knowing what's in the food we eat.  With that said, every once in a while, we like hitting a "happy hour" early, having a drink and sharing a couple of appetizers; having a "mini date" that includes being home before all the "young" folks even think about going out!  I can remember the days of heading out in San Francisco at about 11pm….what!?  Ahhhh, to be young again!

I'm only kidding because I love my age of 42 better than any age yet!!  I wouldn't trade it in for a younger me if I could.  If you take care of yourself, you can feel better as you age, not worse.  So, what does this cookbook say about drinking alcohol?  Strict Paleo says no to alcohol.  It is also something you should avoid if you're really trying to lean out.  But other than that, the cookbook is "in defense of drinking" and so am I!  A bubbly glass of champagne just makes me smile :)  My husband and I live in the wine country and are members at Gloria Ferrer winery and love it!  With that said, I want to share some info about how to make healthier alcohol choices…because some drinks are FULL of sugar and unhealthy ingredients that can put a damper on your healthy Paleo lifestyle!  According to the book, here are some drink choices that are Paleo friendly...

Alcohol Guide:

• Best Choicesthese are not derived from grains and contain no added refined sugar:  Tequila (from the agave plant), Rum (from sugarcane), Vodka (from potatoes)
• Good Choicesthese are not derived from grains but have a higher carbohydrate content:  Wine, Gluten-free Beer, Champagne
• Acceptable Choices these are derived from grains, but are gluten-free:  Gin, Vodka, Whiskey, Scotch, Hard Cider*
• Not-So-Great Choices these are gluten-free but high in sugar:  Liqueurs, Dessert Wines (port)
• Alcohols to Avoid these may contain gluten, dairy or added sugar:  Beer, Wine Coolers, Pre-mixed cocktails (margarita, mudslide, pina colada, cosmopolitan)

*Some varieties of hard cider contain gluten and are higher in carbohydrates and sugar.

Mixers Guide:

• Best Choices:  Freshly squeezed juice (lime, lemon, orange)
• Acceptable Choices:  100% whole fruit juice (not from concentrate), Coconut milk, Coconut water, Honey (as a sweetener)
• Mixers to Avoid:  Soda (regular and diet), Fruit juice with added sugar, Grenadine and other flavored syrups, Pre-made mixers (margarita, mudslide, pina colada, cosmopolitan)

What to Order When You're "Out On the Town":

• Best Choices:  Wine, Gluten-free Beer, Dirty Martini, Champagne :) , Tequila with soda water and lime wedges

These choices are "Best" for one reason:  you can order them as is.  No special requests when the bar is crowded and loud;)

• Good Choices:  Vodka cranberry or screwdriver (ask the bartender to substitute soda water for half the juice to lower sugar content), Cosmopolitan (asks the bartender to hold the Cointreau/orange liqueur), Mojito (ask the bartender to go light on the simple syrup), Hard cider

These are healthy choices if you can bond with the bartender and you trust they will be accommodating.

• Bad Choices:  Beer, Margarita, specialty sweet drinks (pina colada, daiquiri, Long Island iced tea, rum and Coke (regular or diet)

Beer contains Gluten and these other choices are loaded with sugar.  They also can contain dairy, corn syrup, food coloring and artificial flavors.

Ok, so now you can "Cheers" to your Paleo friendly cocktail choice!  Now let's not ruin it my ordering happy hour Mozzarella Sticks!….here are some food choices that are Paleo friendly...

Look for meat or seafood…seared ahi tuna, sliders (without the buns), shrimp cocktail.  Don't be afraid to order from the full menu either…side salads (watch out for the unhealthy dressings), soups, or order a Paleo entree.

Another good tip is limit yourself to 2 drinks and drink a glass of water between the two…this will help you stay hydrated and you'll wake up feeling bright and bushy tailed the next morning… Unlike those mornings after those late nights dancing in San Francisco in my 20's!!  I'm too old for that anymore!

"Is Alcohol Paleo" is a personal decision...I hope this gives you some useful tools to use in that often "un-Paleo" world out there!! CHEERS!