If it’s the End of the World…What Would You Eat?

12/21/12….the end is near!

Actually I don’t think the world is going to end.  But if it did, and you were to have one last meal – your all-time favorite meal – what would it be??

Back in the day (a year or so ago) I would’ve said pizza…or pasta…even old school Pasta Jay’s. Those were the days.  Days filled with bloat and a sick feeling after every meal.  No thanks.

I have to say my hands-down favorite meal of all time is a perfectly grilled filet – (new favorite: Whit’s Amuse Bouche’s restaurant style filet – love the blogger and the steak.  It was seriously the most perfect filet I’ve ever cooked indoors.  I used my regular old non-stick pan – just remember to wrap the handle of your pan with foil!), a loaded baked potato, and grilled romaine.  And a big ol glass of wine (or 3).

Where?  Not in some fancy restaurant, but on our deck, in the summer…which kinda conflicts with the Mayan’s prediction for Friday, but whatevs.

For dessert…I’d totally eat a dozen or so of those pumpkin cheesecake truffles I mentioned a couple posts back.  Hey, it’s the end of the world, who cares about gluten?

What’s your favorite meal of all time?

Thanksgiving Recap & a Recipe Roundup

Thanksgiving is one of those holidays that I love to love.  I enjoyed every single bite.  No guilt, just indulgence.  We go to my boyfriend’s parents house every year.  They have allllll the fixins and everyone brings something.  And knowing I was going to indulge, I wanted to make sure I had a big side of veggies to put on my plate.  I also wanted to make sure I had something to snack on before the big meal.  And I wanted a sweet treat at the end of the meal but knew I wouldn’t be able to stuff a whole slice of pie down my gullet after all that yummy food.

So here’s what I brought:

spinach artichoke dip (adapted from my vitamix cookbook)

Ingredients:

  • ½ cup mayo
  • ½ cup sour cream
  • 1 slice lemon, peeled & seeded
  • 1 large package of fresh spinach
  • a pinch of salt & pepper
  • 1 garlic clove
  • ¼ cup shredded parmesan
  • ½ cup canned artichokes, drained

Directions:

  1. Place all ingredients except artichoke hearts in vita-mix
  2. Turn it on (variable 1, increase to 4)
  3. Blend, blend, blend (took me a while to get all that spinach in there and blended up)
  4. Add artichokes and blend a little more
  5. Usually I put it in the oven on 350* for 20-25 min, but this year I brought a cute little mini warmer.  Poured that in there and gave it about 20 min to warm up, stirring every now and then.
  6. Serve with a sprinkle of parmesan on top and tortilla chips to dip.
  7. Enjoy!

No pic – it was green and not very photo-worthy.

guacamole – my boyfriend’s special secret recipe 😉  also green and not very photo-worthy.

roasted veg – the great thing about this recipe is that I cooked it in the morning and dumped it all in the crockpot to take over.  Plugged that bad boy in and set it on warm.  When it was time to put it on the table, I just took porcelain container over to the table and drizzled some balsamic on top and sprinkled it with shredded parmesan.  Voila!  Easiest dish to bring for Thanksgiving ever.

pumpkin cheesecake truffles – totally not primal or paleo or even gluten-free but VERY tasty

My plate was full of spinach salad and roasted veg, a big serving of turkey (mmm…dark meat), and a little bit of mashed potatoes, stuffing, and gravy.  And a dreamy buttered roll.  I didn’t finish it all (my plate that is, you can be damn sure I ate every bite of anything I describe as “dreamy“).  And I enjoyed every bite.  And most of all I was grateful to have a wonderful family to celebrate with.

What did you have for Thanksgiving?

Banana “Ice Cream”

Here’s a quick, easy treat that is ice-cold and dairy-free.  I know it has been posted up and down on pinterest, but here it is all the same – Banana “Ice Cream”

Ingredients:

  • Banana
  • Nutella or almond butter or strawberries or whatever your heart desires

Directions:

  1. Blend
  2. Freeze
  3. Enjoy your guilt-free dairy-free “ice cream”!

I like to keep some bananas frozen on standby to blend whenever I feel like a treat.   And apparently there’s a device out there called a yonanas that does exactly this.  I’m not really sure how it differs from my vitamix other than taking up precious storage space.  Still want one.

Mmmmm…Chocolate Chip Cookies!

I was planning on making these chocolate chip cookies from Primal Palate….but then saw this recipe from my bff Holly at Holly Would If She Could.  BTW, she does not know she is my bff, but I think it’s a realistic assumption were we to ever meet.  If you don’t read her blog, you should.  I don’t think she’s ever posted anything that I haven’t loved.  And that includes the crossfit posts – I don’t even do crossfit!  (I know, *gasp*)  But I’m always learning and loving and laughing with her over on her blog.

But back to the cookies.  I did exactly as she said, so I’m not going to repeat the recipe here.  The only thing I changed was that I used milk chocolate chips instead of semi-sweet.  Just sounded better to me when I bought them.  And oh. my. gaw.  Check out the results:

I mean – those are some regular ol’ chocolate chip cookies!  And tasted like it too!  I’m all for eating the real deal just as much as I like paleofying recipes.  And this one worked.

PS – they did NOT work when I shoved them in a ziploc at the bottom of my purse for my flight to Phoenix.  They were just a crumbly mess by the time I landed.  I think that would happen with regular chocolate chip cookies too.  My bad for not putting them in tupperware.  Duly noted for next time.  😉

Blueberry Muffins

So I had some leftover bananas and some leftover blueberries…what to do, what to do?

I saw this recipe online that led me to this recipe which is the one I followed.  I halved it (it’s hard to half 3 eggs, so I just used 2) and instead of making bars, I made muffins.  I got 11 muffins out of the halved recipe.  Cook time was only 25 min.  And the result was delish!  Grain-free and sugar/sweetener-free!

If I’ve figured out the calories correctly they are approximately 95 cal/muffin.  Enjoy!

Happy National Donut Day!

June 1st is National Donut Day!!!

Are you thinking Dunkin Donuts?  Krispy Kreme?  What about Winchells – do those even still exist?  How about good ol fashioned Hostess powdered?

Are you drooling yet?  Cuz I kinda am.

I wouldn’t say no to a Krispy Kreme one day in the future as a treat, but it simply isn’t available to me.  I live in Boulder where there are no donut shops.  None.  Nada.  Zilch.  And I’ve looked.  If there is one, do tell.  But I have not found one.  Sure there are some in Denver or some other driveable distance from me.  But I like my Boulder bubble and I’m not driving 30 min – an hour for a donut.

And let’s get real.  I’m trying to be healthy here.  Donuts just aren’t on my kinda meal plan.  They certainly aren’t paleo!

Or can they be…..?

I’m here to let you know that on National Donut Day you too can celebrate!

Go get yourself a donut pan – I got one from Target for cheap, but here’s one from Amazon.

I found this awesome recipe for donuts from Multiply Delicious and the frosting is from The Clothes Make the Girl – both are awesome blogs that I highly recommend.

The recipe below yields 6 yummy donuts.

Donut Ingredients:

  • 5 pitted medjool dates
  • 1/2 T vanilla
  • 3 eggs
  • 1/4 cup coconut flour
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 2 1/2 T cacao powder
  • 1/4 cup melted coconut oil

Directions:

  1. Preheat oven to 350*
  2. Grease donut pan w/ cooking spray (I used a coconut spray)
  3. Put pitted dates + 1 T of water in a bowl and microwave for 30 seconds
  4. Remove and add another tablespoon of water and mash it all up into a paste
  5. Mix date paste, vanilla, and eggs
  6. Add coconut flour, cinnamon, salt, baking soda, cacao powder and melted coconut oil
  7. Once it’s all smooth and combined you can pour it into the donut pan about 2/3 full
  8. Bake for 15-20 minutes
  9. Then let it cool and move on to making the frosting!

Frosting Ingredients:

  • 1/3 cup coconut butter
  • 1/2 cup coconut oil
  • 1/2 T honey
  • 1 T maple syrup
  • 1 tsp vanilla

Directions:

  1. Put coconut butter and coconut oil in a bowl and microwave – watch carefully though – you only want to soften, not melt.  I have yet to master this step, so I usually melt it and go on to step 2.
  2. Add honey, maple syrup, and vanilla
  3. Mix it all up until it’s nice and fluffy.  This usually doesn’t happen for me because I have accidentally melted the butter and oil.  So I mix it all up and either let it sit on the counter or put it in the fridge until it’s a frosting-like consistency.  You will probably have too much frosting, in which case I recommend making the delicious Paleo Pumpkin Gingerbread Cake that the frosting recipe is from….I made those for Thanksgiving last year….YUM!

So now you have some cooled down donuts to frost away and enjoy!  I like to put them in the fridge to really get the frosting to set. I’ve also frozen them to enjoy later.  Wrap them individually in aluminum foil and take them out the night before you want to eat them and store them in the fridge.  I did not have much luck microwaving them from frozen – the frosting just melted and it kinda all crumbled.  So have a little patience and thaw them out in the fridge.

And like with regular donuts – this is a treat, not something I have everyday.  So I enjoy every single bite!

Happy National Donut Day!

Almond Butter & Bananas…a Two-for-One

The lovely peeps over at Whole9 just posted on Facebook “Eating unweighed/unmeasured Paleo foods does not mean *unlimited* Paleo foods.”  So true. Which is probably why my first go at eating Paleo last year didn’t work out so well.  I thought eating Paleo meant eating as much as I wanted of anything that was considered Paleo.  Funny how you don’t really lose the lbs when you are eating your weight in bacon.

And in the last month or so as I have transitioned back to the Paleo way of eating (this time keeping track of calories), I have rediscovered almond butter – specifically Justin’s Maple Almond Butter.  It is like candy to me – so much so that I’ve put myself on restriction.  Seeing as I ate basically an entire jar in a week (I know – disgusting and yet oh so yummy at the same time), I’m now restricting myself to almond butter on weekends only.  *sigh*  It’s for the best.  One shouldn’t eat a jar of almond butter a week and expect to maintain their weight.

But with that said, I had fun finding new ways to eat my beloved almond butter!  Besides straight out of the jar or with apple slices (which were really just acting as spoons to get the almond butter in my bellay)…I have 2 yummy recipes to share.  These are *treats* and should not be eaten for breakfast, lunch, and dinner as much as you (ahem, I) want to.  🙂

First up: Paleo Pancakes!

Who doesn’t want pancakes on a lazy Saturday or Sunday morning?  I found this recipe at a new favorite blog: The Paleo Project and you can find her original recipe here.  Since I was making pancakes for 1, I adjusted her recipe as follows:

Ingredients

  • Paleo Project recommends coconut oil to grease the pan, I used butter.
  • 1 banana
  • 1 Tbsp almond butter (I used my beloved Justin’s Maple of course)
  • 1 egg

Directions:

  1. Mash up banana
  2. Add egg & almond butter
  3. Mash up real good
  4. Pour onto greased pan over medium-low heat (you don’t want the pan too hot or it will burn), carefully flipping after a couple minutes.
  5. I topped it with maple syrup but you could use fresh berries or other fruit or butter or topless (teehee, I’m 12).

I think I cooked them 2-3 min per side – this is right before I flipped it…

Final product – this recipe actually made 3 decent sized pancakes (the 3rd one was still in the pan) – this picture is of a dinner plate.  Since I cooked it in butter, it didn’t really need to be coated again.  I did drizzle some maple syrup on there, but they were pretty sweet as is and didn’t really need anything.  I figured the calories to be approximately 270 cal for all 3 pancakes.

Next up: Almond Banana Muffins (no picture – they weren’t super pretty, not that the pancakes were, and I think I was so busy eating them, I forgot to snap a pic).

This recipe is originally from Multiply Delicious Almond Banana Chocolate Chip Muffins.

Here’s what I did.

Ingredients

  • 3/4 cup almond butter (my beloved Justins Maple of course)
  • 1 cup almond flour
  • 3 bananas
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • t tsp vanilla extract
  • 1 Tbsp honey

I added the last 2 ingredients cuz they just sounded good.  Multiply Delicious adds chocolate chips which I did not have any so simply omitted.  But I bet they would be a yummy addition!

Directions:

  1. Preheat oven to 350*
  2. In bowl mash up the bananas then add the rest of the ingredients until mixed real good.
  3. Pour batter in greased muffin pan.
  4. Bake for 20 min.
  5. Enjoy!

Makes 12 yummy muffins.  I figured the calories to be approximately 150 cal/muffin.

And with that – I’m taking an almond butter break 🙂

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