Foodie Friday: Paleo Banana Bread

The most frustrating thing about buying bananas is that you can eat maybe 3 and then they start getting black spots.  Then no one touches them.  They turn black so you think you’ve wasted 2-3 bananas.  So what should you do?  Make banana bread, of course!!

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And this banana bread recipe from Gutsy by Nature is so moist!

She uses coconut flour and tapioca flour as the starch and honey as the sweetener.  Where do you get coconut flour and tapioca flour (aka tapioca starch)?  I got mine at Sprouts.  But you can also get it a Whole Foods or if you can’t find it anywhere, amazon.com is a great place to go for uncommon ingredients.

It followed the recipe exactly (except I added 1/2 cup walnuts for texture), and it came together very quickly.  I baked mine for 55 minutes, and it was perfect!  I had two pieces topped with some grass-fed butter as soon as it was cool enough to touch!

Y’all should definitely give this paleo banana bread a try!  If you don’t want those black bananas to go to waste, peel them and freeze them in a zip-loc bag.  Once you are ready to make some banana bread, let them thaw and use them like that!  Works just the same!

Let me know how you like them!

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Foodie Friday: A New Paleo Adventure + Fresh Tomato Salsa

I am starting on a new diet or as the Paleo powers-that-be call it: a new “lifestyle”.  For me, it’s not about losing weight or being super thin; it’s about just being healthy.  I have always been interested in food and cooking; but recently, I’ve been bitten by the proverbial health bug!  The Paleo diet is all about going back to basics and eating real, whole foods that our bodies were made to process and digest easily.  If you’d like to learn more about the Paleo diet visit www.realfoodliz.com authored by Liz Wolfe or www.nomnompaleo.com authored by Michelle Tam.  I have learned a lot from these two ladies over the past several weeks while researching about Paleo.

Starting on Monday, I am going to ATTEMPT, with great effort, to start the 21 day sugar detox created by Diane Sanfilippo!  They have a group starting on August 4th, and I am all in!  I am officially addicted to sugar, so I have got to quit!  I crave sweets during the day and after dinner every night, and when one piece of chocolate turns into 5, we have an issue.  So I wanted to include y’all on my adventure to let you know how amazingly awesome it’s going (because we all know, there will be no mistakes)!  Plus I am going to post a new recipe on Fridays that I have tried out during that week!  Which brings us to my fresh tomato salsa!!

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This stuff tastes like summer, especially if you can make a trip to the farmer’s market for some garden-ripe tomatoes!  It’s super quick, too!  I have made 2 batches this week because my husband can’t stop eating it!  I can always stop, because I definitely have willpower.  The great thing about this salsa, is that the ingredients are fresh so there is no blanching and peeling tomatoes whatsoever, and it doesn’t have sugar, so it’s 21dsd friendly!

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Fresh Tomato Salsa (makes 2 8 oz jars)

  • 6 ripe tomatoes
  • 1 medium onion
  • 1/2 to 1 jalapeño (depending on heat preferences)
  • small handful of fresh cilantro
  • juice from 1 lime
  • 3 cloves of garlic (may also use 2 tsp garlic powder)
  • 1 tsp black pepper
  • 2 tsp salt

Rough chop all veggies and place in a food processor (a blender will work, too, just scrape down the sides with a spatula).  Pulse until desired consistency is reached.  I usually pulse until chunks are about the size of a pencil eraser.

If you like your salsa juicy, you are done! Eat and enjoy!

If you like your salsa a bit chunkier, place a fine mesh strainer over a large bowl and pour salsa in to allow juices to drain.  I place cheesecloth over the strainer (2-3 paper towels will also work) so I don’t lose any tomato goodness.  Then I like to save the spicy tomato juice for when I make chili!  When the water has drained off, store the salsa in 8 oz glass jars.  If you don’t eat it all at first, you will want to finish this up in about 10 days since all the ingredients are fresh and not cooked.

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Hope y’all enjoy!  I am looking forward to sharing more of my new “lifestyle” adventure with y’all! Has anyone else been interested in the Paleo diet?

 

Foodie Friday: Hawaiian Ham & Cheese Sliders

We are in the midst of a crazy college football season, and down here in Texas, it is a very popular topic!  If you aren’t caught up, check it out here!  We are definitely in the spirit of things around here, and this Saturday is a huge game in my household!  Texas Tech (my husband’s alma mater) vs. Oklahoma (I was born and raised in Norman).  It can get a little hostile around here, and by a little, I mean ALOT!  So I figured the best way to keep a man happy is to feed him, right?  I’m going to make these babies from Navy Wife Cook.

But, I doubled the sauce recipe.  Trust the tall girls on this one…double it!!  I also would recommend lining your baking dish in foil so the bottoms of the buns won’t get too crispy.  This will be a great game-day dish!  It looks amazing!

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And 20 minutes later…we EAT!

Enjoy!

Foodie Friday: Spinach and Mushroom Crust-less Quiche

I LOVE brunch foods.  And lately, I’ve been really interested in French foods.  Maybe it’s the cheese, maybe it’s the pastries, maybe it’s the wine…who knows?  But, I was wanting to make a quiche without having to worry about fussing with a crust and all the calories that come along with it!  So, here is my recipe for a crust-less quiche!  I hope you enjoy it on a lazy Sunday morning with a hot cup of coffee!

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Spinach and Mushroom Crust-less Quiche

Ingredients:

1 cup of fresh baby spinach

1/2 cup sliced mushrooms

1 T olive oil

6 eggs

1 cup half and half (or whole milk)

1 cup of Italian blend shredded cheese (a mixture of mozzarella, parmesan, asiago)

Preparation:

Preheat oven to 375 degrees.  Spray a 9 in. ceramic or glass pie dish with cooking spray. Heat olive oil in skillet over medium heat.  Add sliced mushrooms and cook until just tender, about 3 minutes.  Add spinach to skillet and cook until just wilted, about 1 minute.  Remove from heat, then place spinach and mushrooms on a plate lined with a paper towel to absorb excess juices.

In a medium bowl, whisk eggs and half and half together until well-blended.  Stir in cheese.  Be sure that all juices are squeezed from spinach and mushrooms, then add to egg and cheese mixture.  Transfer ingredients into the greased pie dish.  Bake about 40-45 minutes.  The quiche will be raised and browned on top, then once removed it will settle back down.  Once cooled, slice into wedges and serve warm!

Your quiche will be light, fluffy and delicious!  If you want to scratch the coffee and have a mimosa instead, I won’t judge.

Spicy Salmon with Cilantro-Lime Sauce

I’m a sucker for cilantro.  Anything cilantro, I want it and more!  Did you know that to some people, cilantro tastes like soap?  The NY Times explains it here.  I’m so glad that I’m not one of those people.  Sad day for them.  Cilantro is awesome, and it makes this recipe so refreshing and light!  Y’all will love it!

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Ingredients:

  • 4 fresh salmon filets
  • 3 limes, juiced
  • 1 Tbs seasoned salt or Cajun seasoning (like Lawry’s or Tony Chachere’s)
  • 1 c cilantro, packed
  • 1 tsp minced garlic
  • 1 Tbs olive oil
  • salt and pepper to taste

For the salmon:

Squeeze juice of 1 lime over salmon filets.  Sprinkle seasoned salt or Cajun seasoning over salmon.  For a spicier salmon, rub seasoning onto filets for a thicker coating.  Let rest at room temperature while preparing dressing.

For the Dressing:

Combine remaining juice of 2 limes, cilantro, garlic, olive oil, and salt and pepper in blender.  Blend to a thin liquid.  Tranfer to a small bowl.

The salmon may be grilled or broiled.  If grilling, place on grill over medium heat about 4-5 minutes each side.  Make sure to oil grates before using.  If broiling, place in baking dish or broiler pan on high heat for 5-7 minutes.

Top with sauce and garnish with cilantro.

Enjoy!