Tag Archives: butter

Almond Butter Banana Healthy Paleo Fudge

Almond Butter Banana Healthy Paleo Fudge

banana paleo fudge almond butter raw honey vanilla coconut oil

Quick, creamy, healthy, paleo fudge. Just because I eat clean and healthy and poo-poo refined sugar, food coloring, chemicals, etc. doesn’t mean that I can’t have something sweet and delicious.

banana paleo fudge almond butter raw honey vanilla coconut oil

I posted a great chocolate paleo fudge a while ago that turned out amazing but sometimes I’m not in the mood for chocolate. This fudge reminds me of a creamy peanut butter banana. I prefer almond butter to peanut butter any day. While the tastes are similar, peanuts don’t have the nutrition that almonds do.

banana paleo fudge almond butter raw honey vanilla coconut oil

This recipe only has 5 ingredients which is another reason I love these. If you read most labels at the store, the list of ingredients is a mile long and most of them I can’t even pronounce. I don’t want that in my body and you don’t have to either.

I made this batch in less than 10 minutes and put them in the freezer overnight. This morning I had delicious creamy almond butter banana fudge. I used my silicone mold but you can use any baking pan that has sides. Just make sure to line it with parchment paper so you can get the fudge out easily.

banana paleo fudge almond butter raw honey vanilla coconut oil

Keep them in the freezer because the coconut oil and honey melt very easily and quickly but won’t freeze. No thawing required, soft and creamy right out of the freezer.

banana paleo fudge almond butter raw honey vanilla coconut oil

{ I always choose organics whenever available }

Almond Butter Banana Healthy Paleo Fudge
 
Prep time
Total time
 
Author:
Recipe type: Paleo, Dessert
Ingredients
  • ½ cup coconut oil
  • ½ cup creamy almond butter
  • ¼ cup of raw honey
  • ½ of a ripe banana, mashed
  • 1 - 1½ tsp vanilla extract
Instructions
  1. In a small saucepan combine all ingredients (make sure your banana is always mashed).
  2. Heat over medium heat until everything is just melted, not super hot. Just melted.
  3. Remove from heat and put everything in a food processor. I used a Nutribullet. Blend for 30 seconds or so.
  4. Pour liquid into your baking pan (with sides and parchment paper lined) or silicone molds.
  5. Put in freezer until solid.
  6. Keep leftovers in the freezer.

 

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Almond Butter Coconut Cinnamon Choco-Nana

Almond Butter Coconut Cinnamon Choco-Nana

bananafront

What immediately came to mind when I took my first bite was “you touch my banana and I will cut you”.  I felt like a kid at a carnival eating this thing because it’s so gooey chocolaty decadent, no one has to know it’s paleo, vegan, gluten-free, dairy free or healthy.

I made a little tinfoil boat for my banana to sit in while in the oven so it didn’t tip over and spill all the friggin yumminess out all over the place.

banana fruit almond butter cocoa coconut cinnamon bake protein potassium

If you have a sweet tooth and I know you do (don’t lie), you need this banana concoction in your life and more importantly, in your mouth. I cannot wait to get home from yoga tonight and devour one of these. I have 2 bananas left and if hubby plays his cards right, I might make him one because I’m certainly not going to share 🙂

bananayum

{ I always choose organics whenever available }

Almond Butter Coconut Cinnamon Choco-Nana
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Dessert, Vegan
Serves: 1
Ingredients
  • 1 banana
  • 1 tablespoon almond butter (creamy or chunky, it doesn't matter)
  • 1 teaspoon cocoa powder
  • 1 teaspoon sweetened or unsweetened coconut flakes
  • A sprinkle of cinnamon
  • Optional: Any type of nut, I used walnuts
Instructions
  1. Preheat oven to 325.
  2. Slice a little valley down the center of your banana. I used a butter knife and made 3 long slices and dug out the valley with the knife.
  3. In a small bowl mix the almond butter, cocoa powder and coconut flakes until combined.
  4. Spoon mixture into the banana valley.
  5. Top with the optional nuts.
  6. Sprinkle with cinnamon and a little more coconut flakes.
  7. Bake for 10 minutes.
  8. Eat and thank goodness you found this recipe :)

 

 

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I Love Ghee and Here’s Why

I Love Ghee and Here’s Why

In my journey and constant research on healthier living, I kept seeing this stuff called ghee while researching grass fed butter information. We started using grass fed butter but had not yet jumped on the ghee wagon.

Last weekend at our local grocery store that has the most extensive organic, healthy food section we found a jar on the shelf labeled GHEE. Did you read that? Jar on the shelf! I had to check this out for myself.

Ghee is a form of butter that is an integral part of traditional Indian cuisine. It is clarified butter, which means that the water and milk solids (mostly proteins) have been boiled off, leaving just the rich, golden butterfat. 

Ghee is a simple word for ‘clarified butter’ actually. If you have ever ordered lobster or crab legs at a reputable restaurant, you were most likely served a little cup of clarified butter. That very golden, translucent and rich butter in a cup. So guess what, you’ve probably had ghee before but just didn’t know it.

Ok so we know what it is but why should you care? Read below for the Top 10 Reasons to get to Know Ghee.

I bought the exact brand below, Purity Farms. It’s paleo, lactose and casein free, kosher, non GMO, organic, pasture raised (grass fed) and salt free.

ghee grass fed butter good fat paleo clarified organic

I found this great post by lahealthyliving.com about ghee and what makes it’s so awesome. Here are their Top 10 Reasons To Get To Know Ghee

  1. Outstanding Cooking Oil. Ghee’s smoke point is 485°F which makes it an excellent cooking oil.  Unlike butter, ghee can tolerate high temperatures.
  2. Supreme Taste.  Ghee has a more creamy texture and nutty flavor than butter since most of the liquid is skimmed off during the clarification process.
  3. Long Shelf life. Because of its low oxidation rate, ghee can be kept unrefrigerated for a long time.
  4. Easy to Digest. Ghee aids in a healthy digestive process as it stimulates the secretion of stomach acids thus increasing the absorption of nutrients.
  5. Boosts the Immune System. Modern research found that ghee also contains phenolic antioxidants which boosts the immune system.
  6. Lowers cholesterol. CLA ( conjugated linolenic acid) contained in ghee, not only lowers cholesterol, but also reduces total cholesterol (low-density lipoprotein) and triglycerides. (source)
  7. Improves Eyesight. According to Ayurveda practitioner, Dr. Vasant Lad,  eye disorders such as glaucoma, can benefit from adding ghee into the diet. Ghee improves our vision by helping our bodies properly digest fat-soluble vitamins such as Vitamin A.
  8. Body Detox. Ghee is the perfect tool for body detox. Ghee penetrates the body tissues dissolving any toxins found in them. Then it gets rid of the toxins in the body through the intestines.
  9. Anti-inflammatory. Ghee has been proven to reduce leukotriene secretion and reduce prostaglandin which are both responsible for  inflammation.
  10. Aids in weight loss. Due to the conjugated linolenic acid contained in Ghee, it aids in weight loss (especially belly fat). Being easily digestible, it helps to develop a faster metabolism.

So now we have an opened jar of ghee sitting on our counter. I love cooking with it. It gives foods a richer taste. I also cook veggies in it and because of the properties, allows the body to absorb more of the goodness of the organic vegetables we eat.

ghee grass fed butter good fat paleo clarified organic

Our eating philosophy is to consume as much “whole foods” as possible into our diet. Seems like every week we are finding a food in a more natural state and incorporating it into our lives. Why don’t more people use this and why aren’t people talking about it, constantly?

Well I say “WELCOME TO FAMILY, GHEE”.

 

 

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Homemade Mini Bread and Butter Pickles

Homemade Mini Bread and Butter Pickles

cucumber vegetable pickle bread butter homemade vinegar salt onion

Bread and butter pickles are my most favorite of all pickles except for sweet gherkins. Regardless, I like a sweet pickle. So when I saw mini-cucumbers at the grocery store the other day I wanted to try my hand at making my own bread and butter pickles.

cucumber vegetable pickle bread butter homemade vinegar salt onion

I never realized how easy it was to make your own pickles or to pickle any vegetable for that matter. The only thing that I wasn’t super thrilled with was that this recipe required a cup of sugar. I hardly ever consume white sugar so considering I wasn’t going to be eating the whole cup at one time and I used organic sugar, I allowed myself to be ok with it this time.

cucumber vegetable pickle bread butter homemade vinegar salt onion

So I got out my handy dandy little wavy veggie slicer and cut up my teeny tiny cucs into cute little wavey slices. Put them in a dish and sprinkled them with salt, covered them and put them in the fridge for about an hour and a half.

cucumber vegetable pickle bread butter homemade vinegar salt onion

After an hour and a half or so I rinsed the salt off of the cucumbers with cold water and drained.  Then combined the onions and cucumbers and put aside while I made the hot vinegar mixture to pour over everything.

Luckily my hoarding of big jars with lids came in handy and I didn’t have to purchase a special one just for my pickles. I ended up using 2 jars but that’s cool because now I have a jar of pickles to give to my mom.

BONUS: Chop these little babies up and you’ve got homemade sweet relish.

cucumber vegetable pickle bread butter homemade vinegar salt onion

Homemade Mini Bread and Butter Pickles
 
Homemade Mini Bread and Butter Pickles
Author:
Recipe type: Vegan, Snack
Ingredients
  • 3 cups thinly sliced mini cucumbers
  • 1½ tablespoons sea salt
  • ½ of a thinly sliced sweet onion
  • 1 cup organic granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1½ teaspoon mustard seeds
  • ½ teaspoon celery seeds
  • ⅛ teaspoon ground turmeric
Instructions
  1. Wash and slice mini cucumbers thin. I sliced mine about a ½ of an inch thick.
  2. Place cucs in a shallow pan and sprinkle with the salt. Mix with your hands to get the cucs and salt combined well.
  3. Cover and place in fridge for an hour and a half.
  4. Remove from fridge, in a colander rinse cucs with cold water and drain.
  5. In a bowl, toss sliced onions and cucs, set aside.
  6. In a medium saucepan combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, tumeric and bring to a simmer. Stirring until sugar is dissolved completely.
  7. Place cucs/onions in jar of choice and pour hot vinegar mixture over them.
  8. Let sit on the counter for an hour.
  9. Cover and place in fridge for 24 hours.
  10. Ta-da, you made bread and butter mini pickles.

 

 

 

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OMG Sweet Potato Paleo Pancakes

OMG Sweet Potato Paleo Pancakes

paleo sweet potato pancake egg protein vitamin healthy breakfast

I’m calling these OMG Sweet Potato Paleo Pancakes because WOW Sweet Potato Paleo Pancakes just sounds silly right? I didn’t know what to call these to express how incredibly good they are.

Monday I made my Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes and had the leftover sweet potato from scooping out the innards to make room for the quinoa mixture. Not wanting it to go to waste, I found an awesome recipe to use it for.

paleo sweet potato pancake egg protein vitamin healthy breakfast

Sweet potatoes are so nutritious, full of fiber and sweet that it would be a shame not to use the extra flesh. So I stumbled on this extremely simple, I mean EXTREMELY SIMPLE sweet potato pancake recipe and went from there. Sweet potatoes are not just for Thanksgiving anymore.

I combined the cooked sweet potato, egg and a little bit of cinnamon in my food processor. I pulsed it until pureed and was ready to give it a go.

ghee butter clarified paleo Ayurveda vitamin dI melted a little ghee in a medium size frying pan and spooned 4 tiny scoops of the batter, cooked on low for a several minutes (about 5 or 6 minutes) until I could tell that the edges were getting browned. Then VERY carefully flipped the pancakes over. They are fragile so be gentle when flipping. I continued cooking them on the other side until browned (about 4 minutes). I put these little bad boys on my plate, drizzled a very little bit of organic maple syrup and could NOT believe my mouth.

paleo sweet potato pancake egg protein vitamin healthy breakfast

I was literally walking around the kitchen saying WOW…WOW…WOW. They were unbelievable good. I cannot say it enough, these are SO MUTHA LOVIN’ GOOD! I cannot believe that I didn’t try this sooner.

(Note to self: Try this with pumpkin puree? Hmmm.)

There is nothing not to love about these pancakes (unless of course you don’t like sweet potatoes). They are sweet, have fiber, lots of vitamins, protein from the eggs and Paleo. I am actually keeping this puree in my fridge so that I can have some of these little gems any time I want over the next few days. As a matter of fact I think I’m having these for dinner.

*Update: I had these for breakfast again today with the left over puree and they were just as awesome as they were yesterday!*

OMG Sweet Potato Paleo Pancakes
 
OMG Sweet Potato Paleo Pancakes
Author:
Recipe type: Paleo
Serves: 4
Ingredients
  • 2 medium sweet potato, baked and skin removed (about 10 -12 ounces)
  • 4 eggs
  • ¼ teaspoon of cinnamon
  • **This will make A LOT of little pancakes so if you are only making enough for 2 people, cut the recipe in half**
Instructions
  1. **You can bake the sweet potatoes ahead of time, cover and keep in fridge. If you don't make them ahead of time, the directions are listed below.**
  2. Preheat oven to 400.
  3. Poke several holes in sweet potatoes.
  4. Place on baking sheet and bake for 55 minutes or until very soft.
  5. Let cool for about 20 minutes so you can handle them without burning yourself.
  6. Once cooled remove skin.
  7. Put sweet potato flesh, eggs and cinnamon in a food processor and puree.
  8. In a medium frying pan, melt oil on medium heat (I used ghee but you can use any oil you prefer. If you don't have ghee, use coconut oil as both have a higher heat tolerance are are less likely to burn).
  9. Spoon small amounts of your mixture into the pan. I kept mine small so they were easy to turn since they are fragile. Plus they are a great size for little fingers if the kiddies get to enjoy these.
  10. Cook on low for around 5 – 7 minutes on the first side. You should be able to see the edges turning a little brown and they should slide around on the frying pan pretty easily.
  11. Gently turn (very gently) and cook for approximately 4 minutes.
  12. Mine turned out browner than I thought they should be but to my surprise did not taste burnt at all so don't worry if yours come out browner than you think they should be, they will still be delicious.
  13. You can drizzle with a little maple syrup if desired but these are so sweet and tasty that I barely needed any syrup at all.

 

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