Monday, April 4, 2016

Grain Free Banana Bread ~ Paleo

I do make "goodies" but  .   .   .


I don't make "goodies" all the time, even though it seems like that's what I post most often.   It's easier ~
I've always worked at preparing the best that I can but frankly we do like our "goodies!" (everyone does).  Even better when it's a healthier choice over what you may typically purchase or make from a package. What I enjoy doing, is taking old recipes that you like and improving them using better / healthier ingredients.  Making meals or desserts from scratch is good, but not so good if you are using ingredients that your body has a hard time digesting.  Hence the onslaught of recent gut and other health issues.
I'm so happy with the choices that are more readily available for those with gluten, wheat and sometimes other grain intolerances.  Likewise "sugars," artificial or not, is a big problem as well.

As one trying to stand by her beliefs, eating is a very important part of that.  Realizing it can be arduous sometimes with shopping, preparation and all the other things with life you have going on - it is still doable, do what you can.   I believe what it says; that your body is a temple of the Holy Spirit (1 Corinthians 6:19) which causes me to want to do better; the best I'm able.  Just changing from packaged processed food to making it from scratch would be one of the biggest improvements you could make with the most enjoyable rewards.   And, if you have kids let them get involved with the shopping and preparations, you may find they might not be as fussy!  If they are?  Then they're simply missing out on yummy foods that are good and better for them!

Improving how I make things by changing up and remaking recipes, or looking for better recipes out there is something I do continually, (time permitting).  One example why - I don't have a gluten, wheat or grain problem though sometimes I don't feel my best if I have to much.  I do have a problem with to much sugar refined or organic - sugar is sugar.  What I noticed over the years is that it creates sinus problems for me that have lead to sinusitis before.  So, I do watch my intake or might have something in moderation.  Sugar is a problem that's not just about gaining weight or obesity either.   However, you would think it was the only issue by how it gets out to the public.  Sadly. people don't realize that it could be the very thing that's keeping them from feeling their best.  Everyday people become very ill and treated for conditions that could be helped or possibly corrected just by changing their diets.  *I'm not saying cold turkey!  Simply as you run out of things try to replace it with something better for you.  And learn what's on the labels!  Read them!  That would be a wise choice to make, knowing what is really in your foods.

LOL call me long winded!  Apparently this was on my mind at the time - totally getting away from why I was posting!

The recipe I'm sharing is a delicious grain and refined sugar free.  It is closer tasting to a traditional banana bread that everyone loves.  I wished I could take credited but that goes to Erin of Meaning Full Eats!


Grain Free - Paleo Banana Bread

Ingredients

6 eggs
1/3 cup coconut milk
1/2 cup honey  (I used less, it was to sweet for me the first time I made it).
1 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
1/2 cup almond flour
1 1/2 teaspoons cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup ripe, mashed bananas (about 2 bananas)


Instructions

Preheat oven to 350 (325 if you're using a dark or non-stick pan- I don't use these pans and set the oven at 350) and adjust the rack to the middle position. Grease a standard loaf pan I used coconut oil.
Place all the ingredients in the bowl of a food processor and process until smooth. (I do not have a food processor and mixed by hand in a medium - large bowl, you just want to make sure its well incorporated.
Bake for 40-55 minutes until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.

You can add nuts and such to this recipe.  

Optional Mix-ins: (to equal about 1 cup)

Chocolate Chips
Walnuts (I did the first time I made it - above picture)
Pecans
Blueberries
Coconut flakes


*When wanting to use better quality products as in much of the recipes I share can be costly when replacing what you are currently using.  So how I started was when I would have the money I would purchase something and started stocking up.  Coconut flour as an example you use way less than wheat flour.   By eating better "healthier;" you will find - as your intake is more nutritional your cravings will be fewer to none.  I still use wheat - but I use sprouted, organic or a non GMO flour if I can and don't use as much as one might think.  I do like King Arthur, One degree Organic sprouted (expensive but digestible), Arrowhead Mills, Bob's Red Mill - etc.  Many are out there I still want to try.  Getting back - it's totally about changing your diet and how you do things.  I've been doing this for many years - I know its doable - you have to want to.  Not always easy but doable.

I do make "goodies" but  .   .   .


I don't make "goodies" all the time, even though it seems like that's what I post most often.   It's easier ~   aka Rambling Vik lol

Tuesday, March 29, 2016

Roasted Chicken in a Pressure Cooker!

A simple and delicious - Pressure cooked Chicken ~


In Arizona we have Sprout Farmers Market  where I purchased organic air chilled Smart chicken.  The chicken is raised with out antibiotics and growth hormones, certified organic and humane.  I believe there's to much junk in the foods we eat and want better than what is normally offered in most stores.  Pasture raised would be preferred but you do what you can, sometimes I can get them, not always.  You can taste the difference!


Ingredients

1 whole 3.5 - 4 lb. organic chicken
1 TB organic virgin coconut oil
1 tsp paprika
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1/2 tsp sea salt
1 1/2 cups Pacific Organic Chicken Bone Broth (broth or stock fine)
2 TB lemon juice
6 cloves garlic, peeled (I rough chopped a few really large cloves)

In a small bowl, combine paprika, thyme, pepper and salt.  Rub seasoning over outside of clean rinsed off bird, patted slightly dry in and outside,
Heat oil in pressure cooker using simmer - once shimmering add chicken . breast side down and cook 6 - 7 minutes.
Flip chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set cook time for 25 minutes (high).
Let the pressure cooker release naturally when done.
Remove from pressure cooker and let stand for 5 minutes before carving.

There was broth left I used a little on chicken and separated in a "separator" and will use for something else.  It can be frozen and added to soup etc.  Or make gravy.

Very easy and flavorful.  This can also be made in a roaster in the oven if you don't have a pressure cooker.  I found this recipe here at Healing Gourmet.

Friday, March 11, 2016

Irish Beef Stew ~


I found this recipe Feb. 2005 surfing the net.  It's from Gelson's Recipes, Gelson's "The Super Market," located in California.  Their version of the recipe is more of a stew and mine revised isn't as thick - I choose to double the recipe and add more broth.  So the outcome is between a thicker stew - semi soup.  I've made it both ways and the flavor is wonderful either way you choose.

Irish Beef Stew

Ingredients:

2 TB extra virgin olive oil - I used grapeseed oil
3 bay leaves
1 & 1/2 lbs lean stew meat - I cut up a 7 blade roast I found on sell
1 large yellow onion, sliced in 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme or 1 1/2 tsp fresh thyme (I used fresh)
1 tsp dried rosemary or 1 1/2 fresh rosemary (I used fresh)
1 cup beef stock homemade or purchased*
12 oz Irish Stout, I used Guinness Extra
1 TB chopped parsley
3/4 lb carrots, sliced
1 lb white potatoes, quartered - I used the small creamy whites and quartered
1/2 lb cabbage coarsely chopped (about 1/4 head)
Sea salt and fresh ground pepper to taste

1.  Heat 6 quart stove top casserole pan - add oil and bay leaves.  Cook for 30 seconds to 1 minute then add 1/2 meat.  Brown on all sides then put aside - repeating with second TB oil and the rest of the stew meat.  (I used a large skillet and brown all meat at the same time. I planned on using the pressure cooker.  If I hadn't I would have followed the same instructions though I would have used a large pot or dutch oven).

2.  Put all meat together back in pan/pot add sliced onion - cook for a few minutes until onion is translucent.  (I did took all the meat out and placed in pressure cooker - then cooked onion a bit in skillet adding flour and coating step 3).

3.  Reduce heat to medium-low and add garlic, thyme, rosemary, and flour- stirring well until ingredients are coated.  (I added all the rest of the ingredients to pressure cooker and stirred to mix setting the cooker for 30 minutes).

4.  Add stock, simmer, stirring until the stew thickens.

5.  Add remaining ingredients and cover.

*I doubled the recipe requiring 2 cups of broth - I changed that to 4 cups (32 oz) keeping the scout at 2 12 oz bottles or a little less in remembrance of Julia Childs. . . lol

This is a keeper!  The thing I noticed with this recipe the flavor is so delicious that I would use the broth and the stout to make French Onion Soup.  Yummy!!