We finally had a break in the crummy weather here in Portland, and were blessed with not one, but two 80-degree days in a row! It’s been a rough spring (and winter) here with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!
Anyway, I think the sun inspired me to whip up this tropical treat (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy. I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).
Cheers and enjoy!
2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
3/4 cup full-fat coconut milk (I like this brand, which has no gums)
Whew, I’m back! Jury duty bogged me down the past couple days and as interesting as it was, I’m glad to have my time back. There was a lot of waiting, but I did get chosen as a juror for a criminal case and it ended up being kinda fun. I enjoyed sitting as a juror for an actual trial, but the process in getting there was a little cumbersome. Anyway, I’m good for another two years now and that first experience is over.
As some of you know from my photo on Facebook last week, I received a pack of Paleo Wraps to test and review. I’m not sharing my full review yet, but thought I’d share my experience thus far.
I’ve only eaten two of the wraps so far, in the form of this recipe and let me tell you, it is amazing — the wrap and all! The sweetness of the banana, the spice of the curry, the creaminess of the sunflower seed butter and the fresh flavor of the chard combine beautifully. And, the wrap is the perfect vehicle for all the ingredients and holds together well. There’s a slight crispness and crunch from the wrap and the chard, but the softness of the banana and sunflower seed butter complement it nicely. In a nutshell, this wrap is downright rad! Jesse agreed on its yum factor as well.
*Note, if you don’t have access to Paleo Wraps, you can simply wrap the banana strips, sunflower seed butter, curry and sea salt together inside a whole, stemmed chard leaf.
Wow, what a morning it’s been. I’m already whooped and the day continues! I woke up tired from a poor night’s sleep, ate breakfast, studied a little and then dropped our cat, Mila, off at the vet just after 7 this morning for a procedure. After seeing her off and getting the lowdown from the vet tech, I drove straight to school for two challenging back-to-back finals. I felt really bad leaving Mila, especially because she was crying, scared and hungry (we couldn’t feed her after 8 p.m. last night), but it’s for her best interest. Jesse will pick her up later this evening. Poor little dear.
Now, I need to pack for my trip home to Michigan, nap (hopefully) and go to work. My flight is at 12:55 a.m. tonight, well technically tomorrow morning, so I’m going to try and sleep briefly again tonight, before going to the airport. Then, I’ll get a few hours of crummy sleep on the flight, have a 4-hour layover in Minneapolis (yuck) and then a 2-hour flight directly into my hometown of Alpena. It exhausts me just thinking about everything, but it’s only one day and I’ll make it through. Plus, I get to see my family, attend my wedding shower and not think about school since I’m officially on spring break. It’s all good stuff and the pros outweigh the cons.
Meanwhile, here’s a good, carb-y side dish for you all. Jesse and I ate it with chicken breasts and sauteed kale for dinner, which was a great combo. It’d be awesome with some eggs and bacon or sausage too. For an extra dash of yum, drizzle with coconut butter…mmm!
2 medium bananas, thinly sliced (use just-ripened bananas that are yellow, but have no or few brown spots)
Cinnamon to taste
Dash of cayenne
Dash of sea salt
3 Tbsp unsweetened pineapple or orange juice
Preheat oven to 375.
Place squash cubes on a baking sheet and toss with the coconut oil, cinnamon, cayenne and sea salt. Add the bananas and pour pineapple or orange juice over everything. Toss again, gently, so as to not mash up the bananas. Sprinkle with more cinnamon, if desired.
The pumpkin saga continues. It’s just that time of year when there’s literally pumpkin everything (I even tried pumpkin burgers last night, compliments of Civilized Caveman — they were awesome!). Being the pumpkin lover that I am, I’m okay with that. Sometimes I don’t know why I decide to do stuff at the last second. Like yesterday evening, about 30 minutes before I had to be at the gym to help coach class, I decided to whip together these cookies. I didn’t think they’d bake as long as they did, and literally walked out the door one or two minutes after taking them out of the oven. Yes, I ate one on my way out the door too because I can’t resist a warm cookie, fresh from the oven. My kind self even grabbed one for Jesse since he was at the gym (we coached together last night). He was pleasantly surprised when I handed him a warm cookie upon my arrival. What’s even better is that he enjoyed it, despite the fact that it didn’t contain chocolate (have I told you that he’s a dark chocoholic? Well, he is. Hardcore). *Inspiration for this recipe came from What Runs Lori.
I’ve never made baked eggs before, but had an idea and ran with it. Boy, am I glad I did because baked eggs are delicious! Why did I wait so long to try this? You can do so many variations and combinations (sweet, savory, veggie-loaded, meat-loaded, etc.) and it’s a nice switch from my usual sunny-side up or over easy eggs in the morning. I will definitely be playing with baked eggs some more.
I decided on the tropical flavors because well, my mind is two months ahead of me … in Hawaii. Jesse and I are going to Oahu in December, right after I finish finals and I am so excited. He told me to settle down because it’s still two months away, but I figure there’s nothing wrong with being a little giddy, right? I especially can’t wait now that rainy season has kicked in here. Ahead lies many gray days, crazy winds and wet weather. On these days, a little touch of tropical in my breakfast is nice and can at least make me feel warm inside.
Feel free to double or triple this recipe to fill more ramekins. I only made it for myself, so stuck with a single serving.
2 pastured eggs
2-3 Tbsp unsweetened coconut shreds
1/4 of a banana, sliced in quarters (don’t use a green banana)
Pinch of sea salt
Splash of full-fat coconut milk
Coconut oil, for greasing ramekin
Preheat oven to 375 degrees F.
Grease a ramekin with coconut oil. Sprinkle the coconut shreds on the bottom and sides of the ramekin. The oil will help it stick.
Gently crack two eggs into the ramekin and top with a pinch of sea salt. Put your quartered banana slices around the edge of the ramekin and add the dollop of milk (probably 1/2 – 1 Tbsp). Add a little bit more coconut shreds around the edge, on top of the banana.
Place ramekin inside pan and fill with water. Carefully place in oven, being careful not to spill the water!
Bake for 15 – 20 minutes. If you don’t like your yolk runny, bake for longer to your desired doneness. I served mine with a little homemade granola on top and extra banana sprinkled with cinnamon. Sausage or bacon would pair well with this too, and you could dip it in the runny yolks!
Ah, a relaxing Sunday afternoon of baking. It felt good to get a little project going and not only that, it produced a tasty batch of cookies. I wish I could share smells with you all because these smelled so wonderful while baking, but hopefully you can imagine it or recreate the recipe for yourself and gather your own smells.
These cookies are soft and nutty with a slight sweetness from ripe banana. The best part is that they’re healthy, grain-free (of course), quick and there’s no added sugar. Inspired by Everyday Paleo once again, I made a slight twist on her nutty cookies recipe, and cut it in half. (Seriously if you don’t have the Everyday Paleo cookbook, get it or see if it’s available at your local library!). I bet kids would love these cookies and there’s truly no shame in letting them indulge in these anytime.
1 ripe banana, mashed
5 Tbsp coconut flour
1/4 tsp baking soda
1/4 C unsweetened applesauce
1/4 C unsweetened coconut flakes
1/4 C plus 2 Tbsp almond butter
1/2 Tbsp cinnamon
5 Tbsp coconut milk
1/4 C sliced almonds
Preheat oven to 350 degrees F.
Mash banana in large bowl with a fork. Add coconut flour, baking soda and almond butter; mix thoroughly.
Add remaining ingredients and stir.
Drop by tablespoonfuls on a baking sheet lined with parchment. Bake for 25 minutes.
I have a love affair with bananas, and that’s no exaggeration. I recently decided to cut back my consumption because it had become far too frequent and consistent. Not that I was eating five a day or anything (I’d occasionally have two in a day), but I came to the realization that I had eaten one nearly every day since October! I can’t help it … I love eating ’em mashed up in 24-hour yogurt, eating slices with coconut butter spread on top, and using bananas to make pancakes (so easy – mashed ripe banana, two eggs, cinnamon and sometimes 1 or 2 Tbsp of almond butter mixed in or spread on top). You may remember my ice cream that had banana in it too. So anyway, I’ve been giving my system a little bit of a banana detox, and after going a couple weeks of not eating bananas at all, I may now have one or two in a week’s time. I think this is much more reasonable.
Most recently, I chose to meet my weekly banana quota by way of a delectable, moist, subtly sweet banana cake. Basically, it’s like banana bread in the shape of a round cake instead of a loaf. I like to eat it with fresh Oregon strawberries and a dollop of my homemade 24-hour yogurt. Coconut whipped cream would also be wonderful.