Almond Banana Pancakes

June 27, 2010

Banana’s are amazing considering I use them in roughly 90% of my recipes.

Here’s a little primer on banana’s (quote from Marks Daily Apple):

”Did you know that the banana plant is not a tree? It looks like a tree, acts like a tree, and smells like a tree, but it is actually the world’s largest herb! (Herbs are defined as seed-bearing plants without stems, which die down after flowering.) Everyone knows that potassium is found in abundance in the banana. But so are seeds! Yep, seeds are embedded inside this fruit in the wild. That’s why we humans prefer cultivated bananas. The banana has had a rather political history: see banana republics.”

Moving on to the recipe:

Almond Banana Pancakes:

Ingredients:

  • 2 Bananas
  • 1 Egg
  • 1 Tablespoon Almond Butter

Yet again, simplicity. I also add cinnamon and vanilla occasionally.

Instructions:

  • Combine all ingredients together (Blender or mash and mix. The latter is a bit thicker)
  • Pour onto hot stove in smaller-than-normal pancake shapes (otherwise flipping will be a bitch)
  • Cook until you can flip it (usually, bubbles on the top of the pancake will be present when it’s flippable)
  • Flip over and continue cooking for a couple minutes. Use your judgment for when you need to remove them

Pro-tip: Medium-Low heat if you have the patience. The pancakes cook much smoother but obviously it takes longer.

It’s too early for humor #11:30AM

Primal Banana Bread

June 22, 2010

The cake bread is a lie. It’s more like a muffin but alliteration takes the cake bread.

By request,

Primal Banana Bread

Ingredients:

  • 1/2 Cup shredding coconut
  • 1 Tablespoon ground almonds
  • 1 Egg
  • 1/4 Cup chopped walnuts
  • 1 teaspoon paleo oil (coconut, walnut, olive, ect)
  • 1 Tablespoon almond butter
  • 2 medium bananas
  • 1 Tablespoon maple syrup (or honey)

Instructions:

  • Put all ingredients into a large bowl and mix thoroughly.
  • Pour onto NON-STICK muffin tins or use muffin casings (otherwise its a bitch to remove)
  • Bake at 375 for roughly 20 minutes, or until you can stick a knife in and it comes out clean

This is not necessarily the best Primal item, but its crazy delicious and helps newbie Cavemen (and women) stay Primal.

Don’t add the maple syrup/honey if you want a muffin with less sugar content.

You won’t need a spoon.

What’s a caveman with a craving for fried chicken to do?

Enter Coconut Encrusted Chicken

Disclaimer: This does not have the same consistency as fried chicken skin, but it’s way more delicious (and healthy).

Coconut Encrusted Chicken

Ingredients:

  • Chicken (I used breast) Make as much chicken as you want (I used 2 large breasts for 3 people)
  • 1/2 Coconut Flakes (I used ultra-shredded)
  • 1/2 Almond Flour/Coconut Flour
  • 2 Eggs
  • Oil (Any olive oil or Coconut – I used extra virgin olive oil)

Instructions:

  • Grab a big-ass pan and heat it to about medium-high heat
  • Oil the pan thoroughly
  • Mix thoroughly the flour (almond or coconut) and coconut flakes into another shallow bowl
  • Crack the 2 eggs and empty into a shallow bowl
  • Slice chicken into strips (1/2 inch thick is the best – mine were upwards of an inch and took too long to cook)

  • Grab a chicken strip and cover it in the egg, then roll it in the flour/coconut flake mixture until covered
  • Place strip on pan to cook
  • Repeat steps 6-7 for other strips, making sure to flip the chicken to avoid burning of one side

Came out really well, and my kitchen smells like someone sprayed coconut febreeze, minus the carcinogens. Yum.

I completely forgot to take a picture of the finished product, because well, we ate it too quickly. For your enjoyment: A Finished Plate

We put the chicken on top of a salad, composed of lettuce, kale, onions, tomato, and sprinkled coconut flakes.

Warning: Kale is bitter. Not for the weak taste-budded.

When Water Waits…

June 16, 2010

Alliteration is a tool. A tool for greatness.

Basically, tonight after dinner (which was a great spaghetti-substitute dish — thats for another post), I was thirsty.

My mom was in the process of making some Banana Ice Cream and I decided that hot cocoa would go perfectly with that.

Hot Cocoa

Ingredients:

  1. 1 teaspoon Cocoa Powder
  2. 4 Tablespoons Coconut milk/Almond milk (I used some vanilla coconut milk) or regular milks if you’re going dairy

Instructions:

  1. Pour cocoa powder into mug and break up any lumps. Lumps are evil. You do not want lumps
  2. Pour in a little hot, but not boiling water, into the mug. Make sure the cocoa blends well before adding milk
  3. Add the milk
  4. Finish adding water to desired height

Magically delicious. Except its better than lucky charms.


Banana Ice Cream

June 14, 2010

My dad grilled some delicious chicken breasts, as well as a bunch of zucchini, squash, and portabello mushrooms for dinner.

I’m still getting over my carb cravings, and post-dinner was terrible. I was aching for something sweet. My mom, being the angel she is, had suggested we make Banana Ice Cream.

Banana Ice Cream

Ingredients:

  1. Frozen Banana

Thats it. Surprised me too

Instructions:

  1. Slice bananas into sections to allow for easier food processing
  2. Place bananas into freezer until frozen (they shouldn’t feel mushy at all)
  3. Once bananas are thoroughly frozen, place them in a food processor
  4. Process and enjoy!

I used three bananas total for the batch I made, and I had to use 1/4 a cup of almond milk to help the bananas blend better. It was more than enough for my mom and I.

Its the simple recipes like this that make Paleo so amazing. This is as sweet as most Ice Cream yet dairy free, without any added sugar.

The recipe doesn’t end there though – you can add tons of things to make it even more delicious.

  • Cocoa powder
  • Vanilla
  • Berries
  • Cinnamon

You get the drift. Here’s my finished product which included a tablespoon of cocoa powder, 2 teaspoons vanilla, and a healthy amount of cinnamon.