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Sweet Apple Smoothie for digestive health maintenance…

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The last smoothie I made (using greens) didn’t go well, but this one tastes great! For anyone looking to add more probioitics into their diet, natural yogurt can be helpful. The yogurt that most people buy from a grocery store is full of harmful ingredients such as high fructose corn syrup, artificial dyes and flavoring, etc. Kellogg’s yogurt contains BHT & High Fructose Corn Syrup, Chobani contains added flavors and concentrates, many of Dannon’s yogurts contain artificial flavors, potassium sorbate, & other harmful additives.

I personally cannot stand the flavor of natural yogurt – it’s too sour/bitter/blah for me…so I prefer to mix it in with other foods like a meat dish, or in this case – a smoothie. Do NOT cook the yogurt – it will kill the good probiotics – add it in afterward. The ingredients I used:

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  1. 1/2 cup prune juice (just natural pune juice, no concentrate, no added sugar, etc)
  2. 1 banana
  3. 1 medium apple
  4. 1/4 cup yogurt (use the most natural/organic yogurt you can get)
  5. 1 serving cup of natural, unsweetened/unflavored applesauce
  6. 1/4 cup of coconut water
  7. 3-5 ice cubes

Put all ingredients into a blender and blend until smooth. This recipe almost filled 2 red solo cups – makes plenty for you to have one now and put the other one in the fridge for later or share with a friend. You could easily add other ingredients such as ginger, coconut, parsley, cinnamon, etc.

Specific brands I used:

Yogurt: White Mountain Bulgarian Yogurt (I think it’s made in Austin, I bought it at HEB – it’s the best I can find near me)

Coconut juice: VitaCoco 100% Pure Coconut Water

Unsweetened applesauce: HEB Unsweetened Applesauce 6pk

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A fail post…don’t ever, ever, ever mix these things together…

99% of the time, I can toss a smoothie together and it tastes great. Once in awhile I make something gross and this is one of those times! This thing tastes like sour grass! This is what I used: bok choy, baby kale, pineapple, a tomato, and a squeeze of real lemon. Greens + citrus (in this case) did not = delicious. It looks like something from a horror movie:

badsmoothie

On a side note, try cooking bok choy or kale (they taste similar) with mushrooms + meat (chicken, beef, etc). <<< tastes great!

If you make a smoothie with citrus fruit or berries, it’s always a good idea to use a banana to neutralize the strong flavors.


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How to make ice cream in a coffee can

No ice cream maker? No problem! You can make ice cream in a tin can, a jar, or even a ziploc baggie.

PALEO ICE CREAM RECIPES

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Coffee Can Ice Cream How To:

http://theysayitsmylife.blogspot.com/2012/09/tin-can-ice-cream.html (step by step pix)

http://meinmykitchen.blogspot.com/2011/07/tin-can-ice-cream.html

http://recipes.slides.kaboose.com/303-easy-fun-homemade-ice-cream/4

http://chewnews.com/originals/how-to-make-ziploc-bag-or-coffee-can-ice-cream/

Jar Ice Cream How To:

http://www.instructables.com/id/How-to-save-your-sanity-with-single-serving-coffee/?ALLSTEPS (lots of pix)

Ziploc Bag Ice Cream How To:

http://debbidoesdinnerhealthy.blogspot.com/2010/08/ice-cream-in-baggie-kids-project.html

 


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Paleo Ice Cream: French Vanilla, Pralines and Cream, Maple Walnut, & more!

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French Vanilla Ice cream

Ingredients :

–  3 egg yolks
–  16 ounces of heavy cream or canned coconut milk
–  1/2 a cup of maple syrup, honey or coconut sugar
–  1 teaspoon vanilla

Directions :

–  Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly.  You don’t want any lumps
–  Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
–  Pour the cooked custard into an ice cream maker and run following directions.
–  Put the finished ice cream into a container and store in your freezer.

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Once you have your basic ice cream, you can make lots of variations such as :

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Pralines and Cream

While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter.  When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.

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ice cream mint

Chocolate Mint

Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
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Double Chocolate

Add 2 tablespoons of cocoa to the ingredients when you make your custard base.  Follow the directions above.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
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ice cream maple

Maple Walnut

 Use maple syrup as your sweetener and add a tablespoon of maple extract to your custard base.  Follow the directions for Pralines and Cream, but use chopped walnuts instead of pecans.
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Chocolate Sundae

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One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream.  This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.

This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year.  But when you really want to indulge, it’s much, much better for you than anything you can buy.

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ice cream straw

Basic Fruit Ice cream

3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla

Put all the ingredients into your blender or processor and process until pureed.  Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.

The variations on this are endless.

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Peach Melba

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Once you have peach ice cream in your freezer,  you are just a few steps away from having a great summer dessert – Peach Melba.  To make this – slice a peach, top with peach ice cream, and then top that with a raspberry puree which you can make by processing a cup of raspberries in your blender.
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Coconut Pistachio & Vanilla Ice Cream

 Ingredients
– 400 ml(about 1 3/4 cup) coconut milk
– 1 vanilla pod
– 2 egg yolks
– 1-2 tbsp honey
– 1 tbsp colza oil
– a pinch of salt
– 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.

Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.

Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.

Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.

Serve with a bunch of pistachios and enjoy!

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Easiest Paleo “Ice Cream”

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

  • 3 bananas*
  • 1/2 c coconut milk
  • 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

Thanks to: http://www.health-bent.com/treats/easiest-paleo-ice-cream

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Chocolate Coconut Ice Cream

Recipe Source: A Couple Cooks (adapted)
What You Need

14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt

What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine(Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!

Thanks to: http://inthepinkandgreen.blogspot.com/2013/02/paleo-chocolate-ice-cream.html

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Slightly-Sweet-Salty-Frozen-Custard-from-PaleoParents

Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”

Ingredients for Frozen Custard

1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil

13.5 oz can full fat coconut milk
2 pastured egg yolks
1 T vanilla
1 t cardamom extract (if you don’t have it, use almond extract)
1 t ground cinnamon

Instructions

  1. Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
  2. Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
  3. Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
  4. Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
  5. Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
  6. Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.

Sweet & Salty Sugarless Snack Mix
this recipe is inspired by one of our favorite recipes of all time, Caramelized Coconut Chips by The Clothes Make the Girl as featured in Well Fed

Ingredients

1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)

Instructions

1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.

2. Toss in a bowl with remaining ingredients.

3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.

Thanks to: http://paleoparents.com/featured/the-healthiest-ice-cream-ever/

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker, Redccoorgmilk


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Tosca’s Keep-It-Tight Tilapia

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YIELD: 4 servings
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes


Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!

Ingredients

• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed

Preparation

  1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
  2. In a medium-sized bowl combine olive oil, garlic and seasonings.
  3. Dip each filet into the seasoning and place it on the baking sheet.
  4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
  5. Bake for 10 minutes.

Nutritional Value per Filet:

Calories: 183.25

Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g

Thanks to: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/tosca%E2%80%99s_keep-it-tight_tilapia.aspx#.UZw4kLWkqj8

 


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Chocolate-Strawberry Truffle Pie

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Chocolate-Strawberry Truffle Pie

  • 2.5 cups strawberries, or other berries (250g) (I used frozen)
  • 1/4 cup plus 2 tablespoons cocoa powder or cacao
  • 1.5 cups cashews (150g)
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup virgin coconut oil
  • 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
  • 1/8 tsp salt

In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust (see below), and freeze.

30-Second Chocolate Pie Crust

(gluten-free)

  • 2 tbsp cocoa powder (or cacao powder)
  • 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
  • 1/2 cup shredded coconut (unsweetened) (See nutrition link below, for substitution notes.)
  • 1/8 tsp salt
  • scant 1/2 cup pitted dates (8 small dates) (Readers have said that raisins work as well.)

Combine all ingredients in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan (as shown above). Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.

Thanks to: http://chocolatecoveredkatie.com/2012/02/16/chocolate-strawberry-truffle-pie/

 

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Paleo Dulce de Leche Cheesecake

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Prep time: 20 mins — Cook time: 30 mins — Inactive: 3 hours — Servings: 8-10

Ingredients:

CRUST
– 1 cup raw almonds
– 1/4 tsp. sea salt
– 10 medjool dates, pits removed
– 1/4 cup raw honey, melted
– 1/2 tsp. vanilla extract

CHEESECAKE
– 4 cups raw macadamia nuts or cashews
– 1/2 cup full fat coconut milk
– 2/3 cup raw honey, melted
– 1/2 cup coconut oil, melted
– 1/2 tsp. sea salt
– 1 Tbsp. vanilla extract
– 2 Tbsp. lemon juice

DULCE DE LECHE
– 2 cans full fat coconut milk (about 3 1/2 cups)
– 1 cup raw honey
– 2 tsp. vanilla extract
– 1/2 tsp. sea salt

CHOCOLATE DRIZZLE
– 2oz 100% cacao unsweetened chocolate bar
– 2 1/2 Tbsp. raw honey

Fruit for garnish (optional)

Equipment:
– 6″ to 9″ springpan
– Large saucepan
– Stirring spoon
– Large food processor or blender
– Parchment paper

Directions:

TO MAKE THE CRUST LAYER:
1. Place the almonds in food processor or blender and blend into small chunks. Add the remaining ingredients and blend until combined (you will have a thick paste).
2. Line the bottom of your springform pan with some parchment paper and place the crust ingredients on the bottom of the pan. Press the crust across the bottom of the pan using your hands (you can use another piece of parchment paper to help keep the crust from sticking to your hands). Place the pan in the freezer while you prepare the cheesecake layer

TO MAKE THE CHEESECAKE LAYER:
1. Place the macadamia nuts or cashews in or blender and blend into small chunks. Add the remaining ingredients and blend until well combined and smooth.
2. Pour the cheesecake layer into the pan on top of the crust. Place in the freezer while you prepare the dulce de leche layer.

TO MAKE THE DULCE DE LECHE LAYER:
1. Place a large saucepan over medium-high heat and add all of the dulce de leche ingredients to the pan. Stir to combine the ingredients.
2. Reduce the heat to medium and continue to stir the ingredients frequently to prevent from burning. Continue to cook the dulce de leche until the sauce is reduced by about half and has turned a light brown/caramel color. It can take up to 30 minutes for this to occur.
3. Pour the dulce de leche layer into the pan on top of the cheesecake layer. Place in the freezer for 3-4 hours to set.

TO MAKE THE CHOCOLATE DRIZZLE:
1. To make the chocolate drizzle, microwave the raw honey in a heat safe bowl for about 30 seconds to 1 minute, or until just melted. Add the chocolate and stir. The chocolate should begin to melt from the heat of the honey mixture. If it does not fully melt, you can put it back in the microwave on 50% setting and heat for another 15 second at a time until fully melted, stirring each time. Be careful not to leave the chocolate in the microwave too long or it will scorch.

TO ASSEMBLE:
1. Loosen the cheesecake by running a think knife around the inside of the pan. Remove the cheesecake from the pan and gently transfer to a plate.
2. Take a spoon and drizzle the chocolate over the top of the cheesecake. Top with fruit garnish (optional) and serve. Store any extra in the freezer and allow to thaw for about 5-10 minutes before serving.

Thanks to: http://www.paleocupboard.com/dulce-de-leche-cheesecake.html
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