Posts in Category: Paleo
Or all the ways, basically. You can put whatever fruit you want in this loaf recipe. You can add cacao or not. Versatile, moist and fluffy … this is a recipe that I played around with a LOT in my little test kitchen until I perfected something that rivaled my old Betty Ctocker banana bread recipe chock full of grains and white sugar.
Not only is it versatile in how you may choose to mix up a batch (or double batch as it were, since I never bake in single batches hence not ever posting single batch recipes when it comes to baked goods), but there are so many ways you can eat it too! Plain is always a good start. We’ve also played around with smearing some almond butter on it with sliced strawberries or slicing the loaf lengthwise, three times, to layer with coconut whipped bream and fresh berries. Last night I brought a loaf to a BBQ and halved and sliced it up to serve with some fresh cherries for dessert.
Banana bread is a quintessential anytime food. Breakfast, snackage or dessert … it hits the spot. I have yet to try it topped or wrapped with bacon. I don’t want to hear about it if you decide to do that. Blasphemy.
My Top 3 Ways Are …
→ With (2 c.) seasonal fresh or frozen fruit added and poured into muffins trays instead of loaf pans
→ Loaves topped with a maple sugar, himalayan pink sea salt nut and dried fruit crumble (walnuts or peacans with dried cherries and a little bit of maple or coconut sugar)
→The addition of raw cacao to make dark chocolate banana loaves! (Add 1/2 c. of raw cacao powder to the double batch recipe below and remove a 1/2 c. of the almond flour.)
As my paleo baking adventures evolve I’m discovering that most cakes, breads, muffins and other such niceties taste better when left alone for a few hours. Never straight out of the oven. There’s just something about that magical science of baking wherein all of the ingredients really bond and cuddle up to one another to create the perfect texture. This bread in particular is best the next day! I’ve gotten into the habit of whipping up a double batch at night, whenever I have enough brown bananas, for everyone to enjoy in the morning …
This of for those of you who like healthy tasting things. I’m not trying to sell this style of eating to those who have no desire or respect for it. Kind of maxed out with that right now. So. If you’ve clicked here, it’s becasue this looks damn tasty to you.
So first, I’d like to smugly congratulate you on having a developed palette. For being a human that is deeply connected to respecting the vessels that are but two which we are given in this life: your body. Your mind.
Plus … these include bacon. Those succulent strips of pure heaven make anything taste good so even if this image has you turning up towards the sky, g’won and give this a try. Maybe, just maybe, you’ll like it.
When I first laid eyes upon Yotam Ottolenghi’s latest cookbook, ‘Plenty More’, I knew I had to have it. Cookbooks, in general are the one type of book I splurge on. Usually I suss books out at the library, loan them out and then buy them if I really love the read and plan on revisiting it. Or if I simply want it for my collection. Collecting books is a beautiful, somewhat lost art, what with the internet and kindles and whatever other devices you millenials use.
Myself? I am every bit the techie, for the most part.
But when it comes to books, there is nothing that can replace the feel and smell of a book. Flipping through the pages, stacking them up on my nightside table, tyring to find the last page I was on, falling asleep with that warm, smokey paper smell … it’s a ritual really, one that I savour.
Cookbooks though, that’s a whole other entity. They are meant to be revisted repeatedly, until pages curl and covers become worn and splattered with all previous endeavours and adaptations of favourite recipes. When Trevor got diagnosed with gout, being the holistic wellness seeking bio-hacker that I am (say that three times fast!), I of course went on a mission to learn everything I could about vegetarian cooking. I’ve dabbled with it of couse and my love for vegetables is vast. However vegetables were never the regular highlight of our meals, especially since I went *soft* Paleo. (As in eating right for my body type and avoiding the onset of diabetes with foods that land high on the glycemic index.) Clearly, meat was. Happy meat, yes – but purine laden meat none-the-less.
It’s been a few months now since Trevor’s (finally) diagnosis, and he’s back to eating meat about three time a week TOTAL, which is still is HUGE cut-back for Mr. Meat & Potatoes. So I thought I was onto something when I discovered this caulitflower bread recipe that I made serious test kitchen designs on. I knew I could make it paleo and (thought) it was something that we could eat! Sadly, this beauty bread isn’t the best for Trevor, since cauliflower is high in purines. Purines are what cause a person’s uric acid levels to sky-rocket (if you’re a person with gout), and all horrid that uric acid gathers around joints and crystalizes to cause seriously painful and debilitating flare-ups.
Now that we have things under better control over here regarding his flare-ups, we might get adventurous and try this out again, caultiflower used to be a staple in our house, we used to enjoy it so many different ways, so. When I have time, I cook it still, however I want to while also preparing an alternative for him, but that’s rare, becasue LIFE. No time for that tom foolery on the regular.
Gout, in case you haven’t gleaned by now, sucks the big one. However this bread/cake does not! I fact, I think I’ll make it and bring with me for my weekend away for a dear friend’s birthday. Having healthy, tasty options on hand is always a must when travelling. Onto this recipe already, right?
Almond butter is sexy. I don’t have to think hard about a descriptive for it … this is immediately what comes to mind. Maybe it comes from the making of it, prior to the consuming of it. For its simple generosity and various uses. The way it coats ones mouth so that you are invited to let your tongue roll around its thick, creamy texture, luxuriating in the mouthy feel of it.
The satisfaction that it brings as a vehicle to many a slice of fruit, vegetable, chocolate chip and spoon. Spooning is mandatory. I’ve become rather smitten with making my own, you see, because I can. Because it’s cheaper than purchasing, especially in raw, organic form. I reject all other forms unless it involves coconut oil, a dash of sea salt and maple syrup. I like it how I like it.
I also prefer to soak my nuts prior to roasting them (which is a whole other post, this soaking of the nuts and seeds thing), which isn’t for everyone. So feel free to skip this step. It’s not an absolute thing. Neither is adding the coconut oil and you could also sweeten it with stevia, dates or nothing it all! It doesn’t need much, whichever you choose.
Almond butter has become a popular choice with the kiddos around here too, bye bye sugar laden peanut butter. I’ve also started making sunflower seed butter so that Wyndham can take it to school to dip his fruit and veggies as he pleases.
Clearly the COOK-TIME for these is not 20 minutes (in case you were wondering why it falls under the 20 Minute Dinners category), but the prep-time is stellar. A bit less than 20 minutes if you’re on your game. So. Onwards with this toddler-friendly, paleo-ISH (100% paleo if you leave out the shredded, cheese) quick-prep week-night worthy meal. The crock-pot is my friend and during the busy days of back-to-school, it should be yours too. Eating healthy doesn’t always have to be time-consuming.
In looking at the past 3 recipes I’ve posted on here…it would seem that we have a chocolate situation going on. Which, spanning over the course of more than a few months, isn’t really a big deal. Soon…soon I shall get back to posting some savoury recipes too. In the meantime, let us get on with this horrid chocolate business. These suckers (in ball or bar form), are a great afternoon snack, source of protein and hit of energy! Toddler approved.
If I can make something healthy in keeping it still taste absolutely delicious, you bet I’m going to do it. Because why wouldn’t I? Since discovering that I’m dancing with the onset of diabetes (Genetically predisposed out the ying yang), I did a lot of research and discovered that no wheat, grains (therefore gluten), legumes, dairy or refined sugar for this girl would be a smart choice for me. A paleo diet all the way. The paleo way of eating is the best kind of diet to manage/treat diabetes through treating food as medicine. It was hard at first and I still have my cravings and I ‘cheat’ a couple times a month — but for the most part I feel the best I have since, well…pretty much ever.
The added bonus is that we’ve been refined sugar-free for a couple years now, (again — there are still treats the kids consume now and then outside the home – we’re not zealots about it). I’ve always felt good about the food I dish up for my family and I’m in love with raw desserts these days. The least amount of time that the oven is turned on this summer — the better. BBQ grilling action and raw food/desserts all the way.
Abby and Wyndham are especially keen on helping me create deliciousness in the kitchen, as most kids are. As long as I do the leg-work and prep things up (pre-measure, etc.) it’s less ruckus/stress and more fun for all involved. One might call this type of activity a Montessori, practical life exercise. Or a Reggio Emilia style parenting activity or a Waldorf one. I’m trying to stay away from parenting labels of recent and just call everything we do together LIVING.
Living and parenting. Having fun. Including my kids in the everyday stuff that needs to be done and not treating them like obstacles that are in my way, slowing me down. Well, for the most part. It’s not like they are helping me make dinner every night. Ain’t nobody got time for that.
What did teaching one’s child to cook get called before all of these terms and labels came along anyways? All of this from a devout lover of the Montessori and Waldorf methods/teachings. So you’ll probably still find activities of these types down the road – but just to be clear, I dig it all…minus the pretentious bull-hooey that I find tends to happen within all of the labelling. Although there are a few whom I find incredibly inspiring, living and learning by what they are inspired by — what they feel connected to. Like my friend Meghan. You should check out her blog Milkweed Montessori. Great ideas and beautiful writing from mama of a toddler and aspiring Montessori teacher.
Another key component to our summer of eating many a raw dessert is our recent acquisition of a vitamix. Oh hells yes it’s worth it. A green smoothie made in a regular blender VS. a vitamix? Night and day in consistency and taste. That horsepower motor and top notch engineering makes all the difference. I’ve blasted through numerous blenders over the years and when the last one bit the dust, I knew our next one was going to be a cadillac. With all of the nut butters, smoothies, nut flours, sauces and raw desserts I’ve been getting into – the horsepower is necessary. If you’re just making daily smoothies — maybe not, but still.
A smoothie made in a vitamix will always be smoother, creamier. Especially if you a nut and seed enthusiast. I put that shit in everything. Including our smoothies. There is no chewing through a vitamix smoothie and, no I am not getting paid to endorse the shizznit out of the vitamix, (but I should be).
They really are just THAT good.
So. When one has a vitamix, one blends avocado and ripe bananas and a bunch of other stuff with the best raw cacao and Mexican vanilla you can find to make pudding pops that would rival any of the white sugar, preservative and food coloured laden, powdered pudding variety. One might think that this is obvious from my description on the latter — but I know some peeps think that pre-fab desserts are the bomb diggs and that raw and/or paleo desserts are probably nasty. In truth, yes they sometimes can be. But once you embrace nut flours and do some of that preliminary experimentation, your mouth becomes a most willing participant and very happy body part.
This creamy pudding is versatile too. We love it chilled, as is or with fresh raspberries and mint tossed in. I can’t quite decipher if the kids like it better as the frozen pudding pops or pudding squeezee pouches. Not like they need to decide on one anyways, it’s all delicious. And all healthy. Get the recipe after the jump!
I know. Looks pretty dang delicious, right? I saw a picture of these floating around Pinterest a long time ago and then a friend recently sent me the picture on Facebook again, reminding me that I really had to make these. I’m not sure of the source, but whoever created this wheel is a genius!
This no-bake, naturally sweetened chocolate treat is one that my youngest guy and I whipped up together this morning before school. That’s how easy these are. We made some to give out to his teachers (kid has three!), and to give to a couple neighbour friends of his that he goes to school with for V-Day. Perhaps you’re not in the mood to bake something special for today, but you still wanna give your little loves something a little extra special for dessert.
Perhaps you just want to eat these yourself, any old day of the week. These are the sort of edible love tokens that you can make to enjoy any-time in a matter of minutes. I like them better frozen, Trev and the kids like them cold out of the fridge. You decide and let me know!
But why? Why on earth would I do that? Psh, you might be saying to yourself…’sure, you could make any baked good without all of those luxurious (necessary) things, but it won’t taste good.’
And after one failed attempt I might have agreed with you. But like
any glutton for punishment, home cook who has a big Holiday table to feed, including a bevy of loved ones with food allergies…I knew I had to perfect this recipe. A pumpkin pie that tastes just as decadent and creamy as it’s traditional velvet-like ancestors…