Banana Pudding Love

Oh my gosh, this is the best little mini bite you'll ever shove in your mouth, seriously!

This mini tastes like fresh banana pudding and is gluten free too. If you don't want to make them gluten free, just use a traditional yellow or white cake mix instead of the gluten free version. 

Banana Pudding Minis
1 box Gluten Free Betty Crocker yellow cake
1 cup mashed banana (I like fresh banana)
1/3 cup melted butter (hemp is great)
1/3 cup water
3 eggs beaten
2 tsp vanilla (If you're gf, watch ingredients)
2 tbsp banana pudding mix 
16 gluten free vanilla wafers for crumbs plus more for topping
mini muffin tins/papers
       Banana pudding frosting + whipped topping

Combine cake mix with banana pudding and then add wet ingredients. Mix together like a traditional cake. You'll have lumps because of the banana. 

Place crumbled vanilla wafers into the bottom of each muffin cup. Fill your mini cupcakes with a little over a tablespoon of mix and shake the pan so the bubbles even out. Bake at 350°F for 10 minutes, turning the pan halfway through the baking time. Depending on where you are located, you an give it a giggle test or toothpick test and adjust your baking time. Top with your frosting after they have cooled and add a mini wafer to the top. Yay, happy banana cupcake day! 

• Pudding Frosting and Whip

I simply added the remaining pudding mix from the cupcake batter to 1 1/2 cups whipped topping and 1/4 cup milk (If you can't use milk, unfortunately almond and coconut wont work, so just use the topping or stick to a prepared vanilla frosting with your pudding mixed in for taste. 
The pudding should be cold, if your milk or frosting seems wet, place it in the fridge before you top your minis. Then top with more whipped topping and a wafer.

Nothin Beats a Paleo Breakfast...

I find breakfast to be difficult when you're gluten free. It's hard when everyone wants waffles or pancakes and yummy English muffins, but I've found out some tricks that keep me just as satisfied as all you stinkers who want fluffy sweet pastry. 

For those of you not gluten free, these recipes might just be something new to try and who knows, you might like them better.
 

Eggs Benedict on Zucchini Cakes
You will need poached eggs, tomato or canadian bacon, spinach leaves, 4 zucchini cakes and Bearnaise sauce and parsley or chives for a garnish. 

For the cake:
3 C coarsely grated zucchini
½ tsp salt
1 C fresh breadcrumbs
         (If GF, add 1/2 C c4 crumbs or gf panko, in a pinch Van's gf bread is great-1C-)
1 egg, beaten
2 green onions, thinly sliced
¼ C diced red bell pepper
1½ tsp Old Bay seasoning
1 tsp Dijon mustard
1 tsp mayonnaise

Grate your zucchini, sprinkle with salt and let sit to drain liquid. Squeeze as much liquid out as you can. Place all ingredients into a food processor or a large bowl and mash together, being careful not to overwork the cakes to much.  Divide into cakes and fry in pan with oil until golden.

Bearnaise Sauce:
1/4 C butter
1 tsp minced shallot or grated white onion
1 tbsp white wine vinegar
2 eggs yolks, beaten
2 tbsp heavy cream
1 1/2 tsp lemon juice
1 tsp dried tarragon 
1 tsp chopped fresh parsley or 1/2 tsp dried
1/4 tsp salt
1 pinch dry mustard
1 pinch cayenne or granulated red pepper  

Place butter in a medium pyrex measuring bowl, melt in the microwave about 30 seconds on high. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne and whisk. 

Return to the microwave and cook for 1 1/2 minutes or until thickened, stirring until smooth. Trust me it will get fluffy and smooth.  Keep warm. 

Poach your eggs gently in simmering water and assemble your Benedict with zucchini cake on the bottom, your sliced tomato or bacon, poached egg, avocado, and then bearnaise sauce. 

There are so many alternatives to the original eggs benedict. You can crisp up a hashbrown and place your eggs and meat on top. You can use a fried green tomato, thick sliced tomatoes or even a cauliflower crisp. The possibilities are endless. Enjoy!




Paleo Breakfast
2 Small Sweet Potatoes
3 Tbsp Extra Virgin Olive Oil or Coconut Oil
2 Sausages (I used JD sage sausage, but you can use anything)
1/2 Yellow Onion
4 Eggs
1/2 C Coconut Milk
1/4 tsp Sage
Sea Salt and Pepper (to taste)

Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees.
Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.
Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are soft.
Layer the sausage and onion on top of the sweet potatoes.
Put the eggs, sage, milk, 1/2 tsp of sea salt and 1/2 tsp of pepper into a blender (or cuisinart) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.

This recipe has been ripped off and traded around so much I'm not sure where it came from originally, but I'm pretty sure it was crossfit that came up with it and originally published it. It's a keeper though. 



Sour Cream Coffee Cake
1 1/2 C gluten free flour blend
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
2 eggs

Streusel topping:
1/4 C gluten free flour blend
1/4 C butter
1/2 C sugar
1 tsp cinnamon 
1-2 tbsp slivered almonds

Preheat oven to 350°F. Grease a 9×9-inch pan.
For Streusel: blend flour, butter, sugar and cinnamon until they crumble.
In a large bowl, combine and beat sour cream and eggs until smooth.
In a separate bowl, mix together flour, sugar, baking powder, baking soda, salt. Stir the dry ingredients into the egg mixture until smooth.
Pour the batter into the prepared pan. Sprinkle with streusel.
Bake for about 30-35 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.

You can also add a drizzle topping:
1 cup confectioners' sugar, 3 tablespoons maple syrup and 1 tablespoon water and mix together.

Sides Sometimes Surprise

Last Minute Thanksgiving Tips and Tricks 
                    or ideas for your Leftovers...

If you haven't already made it to the store to buy all your vittles, here are some last minute tips and tricks that can help you. 
I loved that the first step was to start with something fun!

                I got to thinking about what makes a holiday meal or gathering memorable. I remember the funny shaped veggies trays, the interesting meal ideas or new recipe additions that come when new members come into the family. My Dad fried a turkey several years ago and it was fun sitting out in the cold enjoying the funny conversations and safety tips from my Dad the fireman. What's a Thanksgiving without a butter mold shaped like a turkey or a funky jello mold?

Here's a new twist on beans...

1 1/2lbs trimmed green beans (french are best)
1/2 cup slivered almonds
5 cloves garlic, finely chopped
Two oranges imperial cut and zest from 1 orange    Instructions here
1 pomegranate seeded (I just bought the seeds in the produce dept)
2 Tbsp good olive oil or grape seed oil/coconut oil
squeeze of a lemon
1 tsp. black pepper
salt to taste 

Steam your beans until half tender. Set aside. Bring your oil to a shimmer in a saute pan, add garlic and almonds and cook until fragrant, making sure not to burn them. Add beans back into pan and saute them until they are coated with oil and nuts and garlic. Squeeze on lemon and remove from heat. Toss with oranges, zest,and pomegranates, salt and pepper.

Grain- and Gluten-free Cranberry Orange Cake if you're not gluten free, use the same amount of flour and add 2 Tbsps oil to the recipe 

2 oranges
zest of 2 other oranges
3 eggs
1 cup granulated sugar
3 cups almond meal or almond flour 
1 teaspoon gluten-free baking powder
2 cups fresh cranberries

Method

Preheat your oven to 340°F/170°C. Spray a round 8"  spring-form pan with baking spray to grease. Line the base with parchment paper.
Put the oranges in a pot and cover with cold water. They will float a little, though. Bring to a boil over medium heat and cook for 15 minutes. Drain and then cover the oranges with cold water again and boil another 15 minutes. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands. Coarsely chop the oranges and remove any seeds.
Process the orange pieces in the bowl of your food processor until smooth. Add the zest of two oranges and give it another whirl.
In a large bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder. Then fold in half of the cranberries.
Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before cutting.

Brussel Salad 

Recipe and Photo Courtesy of http://www.saveur.com/

Serves 4
1 lb. brussels sprouts
2 cups toasted walnut halves
⅓ cup grated pecorino, plus more for garnish
¼ cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and coarsely ground black pepper
 
1. Working over a large bowl, shave brussels sprouts into very thin slices on a mandoline, starting from each sprouts top while holding it between thumb and forefinger by its stem. Discard stems.
2. Add walnuts, pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.
3. Toss with a spoon until just combined and divide salad between 4 bowls or small plates. Using a peeler, shave more pecorino over the top; drizzle with more olive oil and add more pepper to taste.


Wild Rice Pilaf 
It's better to use real rice for this, not the cultivated variety, for this salad; it takes longer to cook but has more flavor and a better texture. You can actually find quick cooking wild rice in the grocery store on the upper shelf and it's great. It's in a small box.

1⁄2 cup wild rice
5 cups gluten free chicken stock
4 slices bacon, coarsely chopped
3⁄4 cup dried sour cherries
1 rib celery, diced
1 scallion, trimmed and chopped
1/4 cup toasted almonds
Leaves with 5 sprigs parsley, chopped
2 tbsp. red wine vinegar
Salt and freshly ground black pepper

1. Put rice into a medium pot, cover with water, and swish around with your hand. Drain; repeat process until water is clear, 3-4 more times. Drain rice; return to pot. Add stock and bring to a boil over high heat. Stir rice once or twice and reduce heat to medium-low. Partially cover pot and cook rice until grains are swollen and tender but not blossomed, 50-60 minutes. Drain rice in a colander and let rest, undisturbed, for 10 minutes. Transfer rice to a large bowl to let cool.
2. Cook bacon in a medium skillet over medium heat until crisp, about 5 minutes. Transfer bacon and 2 tbsp. of the rendered bacon fat to bowl with rice. Add dried cherries, celery, scallions, parsley and vinegar and toss well. Season to taste with salt and pepper. Garnish salad with a sprig of parsley, if you like, and serve at room temperature.
 

 I picked up some tri-color carrots at Trader Joe's the other day, I wasn't quite sure what to do with them. I made carrots salad with half of them and roasted a couple for dinner one night. They are delicious.




Tri Color Carrot Salad  with Pomegranate & Raisins
1 lb carrots, peeled and shredded
1 cup crushed pineapple
1/2 cup golden raisins
1 Tbsp honey
2 Tbsp mayonnaise
1/4 cup pomegranate seeds
1/2 tart apple diced
1 small squeeze lemon juice

Combine and refrigerate. I shredded my carrots in my Cuisinart. You can also purchase carrots already shredded.

Persimmon Sauce
2 persimmons
1/2 tsp vanilla extract
1/2 cup sugar in the raw (you can use regular sugar or a mix of brown and white)
1 sweet apple
1 cup water
1 cinnamon stick

Peel persimmons and apple. Cut them in small pieces. In a saucepan, combine all ingredients, except the vanilla and cook on medium until the apple begins to break down. Once the sauce begins to mash up, add vanilla and use an immersion blender to make more smooth or crush with a spoon or fork until it is your desired consistency. This sauce is really good cold as well as hot. Serve it on your turkey or even mixes into your mashed potatoes, on a roll...or spooned onto a cracker with some cream cheese. Oh so good!

1 1/2 pounds of green beans, ends trimmed

1/2 cup slivered almonds

5 cloves garlic, finely chopped

two oranges

1 pomegranate

2 tablespoons olive oil.

1 tsp black pepper

salt, to taste

- See more at: http://www.pacificmerchants.com/blog/category/acaciaware#sthash.g8Le7RAu.dpuf

1 1/2 pounds of green beans, ends trimmed

1/2 cup slivered almonds

5 cloves garlic, finely chopped

two oranges

1 pomegranate

2 tablespoons olive oil.

1 tsp black pepper

salt, to taste

- See more at: http://www.pacificmerchants.com/blog/category/acaciaware#sthash.g8Le7RAu.dpuf

1 1/2 pounds of green beans, ends trimmed

1/2 cup slivered almonds

5 cloves garlic, finely chopped

two oranges

1 pomegranate

2 tablespoons olive oil.

1 tsp black pepper

salt, to taste

- See more at: http://www.pacificmerchants.com/blog/category/acaciaware#sthash.g8Le7RAu.dpuf

1 1/2 pounds of green beans, ends trimmed

1/2 cup slivered almonds

5 cloves garlic, finely chopped

two oranges

1 pomegranate

2 tablespoons olive oil.

1 tsp black pepper

salt, to taste

- See more at: http://www.pacificmerchants.com/blog/category/acaciaware#sthash.g8Le7RAu.dpuf

Peppermint Dreams

I have yet to meet someone who doesn't like peppermint. I love brushing up against it in the garden and smelling it's powerful fragrance permeate the hot summer air. In the summer I use mint in beverages, to give a little kick to vegetables and salads and grilled meats and who doesn't love a peppermint stick in the cold winter air or stirring up some hot chocolate with some shaved peppermint. I never looked at peppermint as a complex ingredient or something overly special. It tastes good that is for sure, but never showed it much attention. I went looking for some more information and I was pleasantly surprised at how amazing this plant is. 

There are over 25 different species of mints. Peppermint is the only hybrid, crossing watermint and spearmint. Peppermint is highly nutritious. Peppermint is chock full of vitamins and minerals such as potassium, calcium, copper, manganese, omega-3 fatty acids, vitamins A, B2 and C. It also contains high levels of iron and it's menthol has been used for thousands of years for medicinal use. We find peppermint in our bath products, shampoos, soap, air deodorizers, moisturizers and lip balms. It's as good for the outside of our bodies as it is our insides. 
In just 3 tablespoons of peppermint you'll have 48 calories, 4.8 g of protein, 2 g of fiber, 200mg of calcium, 15.6 mg of iron and gobs of folic acid.

The health benefits are endless and can be used to take care of the most serious and simple of ailments.  Peppermint oil is used in more than 67% of your household products. Whether it's for first aid, hygiene items and household cleaning products.

Peppermint can be served as a fresh garnish on pies and ice cream, shredded into soups, especially cold soups or tossed into fresh fruit or drinks to enhance flavor. 

Fresh mint can be bought from your local supermarket and should be stored in the refrigerator for the best freshness. If you buy a bunch of mint, it should be placed in a container of water, stems down, with a plastic bag loosely covering the top. Ideally change the water every two days and the mint should stay fresh for up to a week.  

Easy Dreamy Peppermint Cake

1 cup cake or pastry flour sifted

1 3/4 cup sugar

12 egg whites, at room temp

1 tsp cream of tartar

1/4 tsp salt

1 tsp vanilla extract

1 tsp almond extract

8 oz. peppermint candy canes

2 cups heavy whipping cream

Preheat oven to 325*. Sift together flour, 3/4 cup sugar. Set aside. In a large bowl or stand mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla extract and almond extract. continue until egg whites are firm but not dry. 

Add flour-sugar mixture onto the egg whites. With a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 9X13 pan and bake until browned and firm to the touch, about 50 minutes. 

When it's cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.(this is optional) What I did was cut the cake in half, remove it from the pan, frost the center add some crushed candy in the middle, stack the next half of cake and top with frosting and crumbled candy.  Put candy canes in a large sealable plastic bag. Crush them into small pieces. You don't want the candy dust, just the small peppermint candy chunks. You can save the candy dust for another use. 

In a large bowl, beat whipping cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. Serve immediately and refrigerate the remaining cake. 

Minty, Asparagus Pesto Pasta photo and recipe courtesy of easygreens

This recipe is really delicious. I served it at a baby shower and everyone asked for the recipe. It's fresh and clean tasting and filled with so much vitamins, fiber and good oils. 

1 cup mint leaves, stripped of their stem

1 8oz container of ricotta cheese

1/4 cup parmesan cheese (make sure it's good and real or it will taste terrible)

1 package farfalle pasta

1 bunch of asparagus

2 T. olive oil

2 tsp. pinolli nuts (pine nuts)

Add a smidgen of parsley leaves for an herby flavor. 

Cook your pasta in a large stock pot with salted water according to package directions. In the last 3 minutes, add your asparagus and continue until tender and the pasta is done. Add all remaining ingredients in to your food processor and pulse until the sauce it combined and seems creamy. Taste and adjust seasoning. 

Watermelon, Spinach & Feta with Mint Dressing

You'll need:

Spinach, washed and dried

1 1/2-2 cups watermelon cubed

1 cup green grapes, washed and sliced in half

1/2 cup feta cheese crumbles

Combine these ingredients in a bowl and set back in fridge while you make the dressing. 

Dressing:

1 T. red wine vinegar

2 tsp. agave (find this in the specialty section near the sugars or ask your grocer)

2 T. chopped fresh mint leaves

zest of 1 lemon

1 T. extra-virgin olive oil

salt and pepper to taste

Stir the dressing in a bowl, then top the greens and toss.

Minty Brownie Bars recipe courtesy of my friend Nancy

6 T. unsalted butter, plus a dap for the pan

6 oz coarsely chopped semisweet chocolate

1/4 cup cocoa powder

3/4 cup all purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1 cup sugar

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 350*. Line a half sheet pan with parchment paper and rub with a butter. Put butter, chocolate, and cocoa in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate ar melted. Let cool slightly. 

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with whisk attachment. Beat on medium speed until pale, about 4 min. Add chocolate mixture; beat until combined. Add flour mixture and beat, scraping down sides of bowl, until well incorporated. 

Pour batter into prepared pan; smooth top with spatula and bake until a cake tester inserted into brownies come out with a few crumbs but is not wet, about 35 minutes. Let cool, about 15min. Slice half of the brownies and remove to your serving tray. Make your frosting with the following ingredients.

1 cup butter, softened

2 16oz packages powdered sugar

1/4 tsp salt

1 tsp. peppermint extract

1/2 tsp. vanilla extract

1/4 cup milk

Beat butter at medium speed with mixer until creamy. Gradually ad one-fourth powdered sugar. Add peppermint and vanilla extract and alternate milk and sugar. Add salt. Beat at medium speed until it is creamy and combined. Frost the inside of your brownie layer and then add the second brownie layer on top. If you have more frosting left over, put it on the top too. 

Blood Orange & Mint Limeade

1 handful fresh mint leaves1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves; cool) 1/2 cup fresh lime juice1/2 cup fresh blood orange juice1 cup sparkling water4 cups crushed iceBlood orange segments and fresh mint sprigs, for garnish

Put the mint leaves into a small bowl and press them with the back of a spoon until the oils are released (you will smell the mint). Pour the simple syrup into a large pitcher. Add lime juice and blood orange juice and stir vigorously. Add the crushed mint and the sparkling water. Divide the ice among 4 glasses or cups. Pour the limeade mixture into each glass and garnish with blood oranges and fresh mint sprigs.

Here are a couple of handy ideas:

• Add chopped mint to sauces for red meat particularly lamb.
• Add several sprigs of mint to peas, green beans or new potatoes whilst boiling.
• Use as a garnish for cool drinks and fruit desserts.
• Use dried peppermint leaves, added to boiling water to make a refreshing and digestive tea.
• Make a yogurt dressing with chopped mint leaves, natural yogurt, garlic and salt and pepper for salads especially cucumber salad.
• Add to cold soups or hot tomato soups.
• Add it to curry to freshen it up and help lesson the spice
• Use mint to flavor cakes, meringues and biscuits.
• Use to make a marinade for lamb.
• Quick Tip: Tabbouleh contains mint, Bulgar, parsley, red onions, tomato and lemon juice.
• Add chopped mint to rice, chickpea, couscous or bean dishes.

* Please note that if you're allergic to basil or oregano, you'll be allergic to the whole mint family of herbs.