Thursday, July 18, 2013

Paleo Banana Bread

Before I start I have to say that the base of this recipe is coconut flour and if you're not use to eating it, takes some getting use to. Needless to say, it doesn't always go over well. BUT, it's really good for you and loaded with fiber. The problem with coconut flour is it's very dry...and a little pricey. So the way to get around that in this recipe is to use VERY ripe bananas. I'm talking about the pretty much black ones that are on the verge of being spoiled. The more ripe they are, the more moist they are and it compensates for the dryness of the coconut flour. With that said, the taste is the same as a typical banana bread, which means it's just as yummy! 

Another recipe I jacked off Pinterest and did it my own way.

Paleo Banana Bread

⅔ c Coconut Flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

3 ripe bananas, mashed

6 eggs

2 tsp vanilla extract

Preheat oven to 350. Mix all the dry ingredients together in a small bowl, set aside. Mash bananas in a large bowl (I used a potato masher), and add remaining wet ingredients. Mix well. Add dry ingredients to wet ingredients and mix until well blended. Pour mix into a greased bread pan and place in the oven for 45-50 mins. 

Dry ingredients
Mashed bananas
Wet ingredients with bananas

Now a yummy way to jazz this recipe up is to add a teaspoon of pumpkin spice seasoning or put a mix of turbinado and cinnamon on top of the mix prior to placing it in the oven for a really sweet crunch! This recipe wasn't a big hit in my house but only because of the coconut flour and, the other downside to it, it's grittiness. Obviously, you could sub out coconut flour for almond flour, since I really have done a good job of making coconut flour sound that appetizing. BUT then it wouldn't be Paleo! Hope you guys enjoy this one!

Wednesday, July 17, 2013

Cabbage and Chicken Soup

I know it's been forever since I've posted on here but I'M BACK! And I've changed the name of the blog too because this name is more fun and more cooler! One of my coworkers made a delicious cabbage and chicken soup (that I sampled) that is the inspiration for this recipe. What's cool about this recipe is, you can add whatever veggies you'd like. She added okra to her's, which I really liked, but totally forgot to buy. Anyways, this recipe make a lot of soup and it's really good.

Cabbage and Chicken Soup

1 package of organic chicken breast cutlets (about 3-4 cutlets)

1/2 of a small head of green cabbage

1/2 of a small vidalia onion

1 small bag of frozen corn

4 carrots peeled and cut into 1 inch pieces

1 28oz can of crushed tomatoes (I used Muir Glen Fire Roasted Tomatoes)

1 vegan bouillon cube (I used Rapunzel vegan vegetable bouillon)

Salt, black pepper and garlic powder to taste

A dash of cayenne powder

Preheat oven on broil. Season chicken to your liking and place chicken in oven to cook. This shouldn't take more than about 10 minutes MAX as these are cutlets and they aren't very thick. I seasoned my chicken with Borsari seasoned salt that I get from Whole Foods.

Cut up veggies and place in a big ass pot. Empty can of tomatoes into said big ass pot. Then fill can up with water and empty water into big ass pot as well. Throw in your bouillon cube and seasonings and put stove on medium heat. While this chicken is cooking, place lid on the pot and let it simmer.

Cut cooked chicken breasts into cubes and throw in big ass pot with everything else, when finished cooking. Leave stove on medium heat for approximately 20 minutes and then reduce to low and let simmer an additional 25 minutes or until veggies are to your desired tenderness. I like my veggies with a little crunch, so 45 minutes was exactly right for me. Longer, obviously, will yield softer veggies. 

The great thing about this soup can do whatever you want with it! Thank you Terry for inspiring me and I hope you guys enjoy this one!