I was really wanting something creamy, sweet and dreamy. That means research for me. I found several idea’s and that is how I come up with a lot of my recipes. I am sure this has probably been done by someone else, but I didn’t find it in my search.
The coconut milk I use is found at Walmart in the Asian section. It has no extra ingredients a 6 year old couldn’t pronounce, just coconut and water and the can is BPA free, only 1.49 per can
Banana pudding, so good I will only make this once a month, if I make it more my hips will expand! This stuff is epic!
3 very ripe bananas (turning black)
1 tsp vanilla or 1/2 vanilla bean scraped
2 egg yolks brought to room temperature
1 can full fat Golden Star coconut milk ( it’s just coconut and water BPA free can )
1 TBS coconut oil
1 TBS coconut butter
1 tsp cinnamon
Combine coconut milk, vanilla, and egg yolks to a medium sauce pan over medium heat, cook until it starts to thicken stirring all the time. Once it is thickened, remove from heat.
Place coconut oil,coconut butter slightly smashed bananas and cinnamon in medium sauce pan and cook over medium heat until the bananas start to caramelize .
Put banana and coconut mixture in a blender or food processor and blend until smooth and creamy. Place into a glass bowl or bowls and cover with plastic wrap touching the surface of pudding, this will keep a skin from forming on top. Chill well and serve with fresh banana slices on top.
I went to the store today because I got inspired on one of the face book pages I visit. I went to go get mushrooms to make a soup. I walked into the produce section and I saw the most amazing sight, local cauliflower. This head of cauliflower was no ordinary head of cauliflower, no sir. It had to weigh almost ten pounds and that is no fish story! I made a new soup and three other dishes using one head of cauliflower . It’s cold and dreary here in BIG “D” so I had soup on the brain and I am quite pleased with how it turned out. Creamy just like it had dairy, but there is no cow juice in it ;). I had to leave out onions because DH doesn’t like them, they really would have put this soup over the top!
The recipe is as follows;
1 head of cauliflower
4 cups of bone broth of your choice
2 tsp. garlic
1/8 tsp Thyme
1/2 to 1 cup coconut milk or nut milk of choice
Himalayan pink sea salt and fresh ground pepper to taste
1 pound ground grass fed beef or ground Bison
3 Portabella mushrooms
Rinse cauliflower well, remove leaves and large stems, cut into small pieces, put broth into dutch oven or soup pot and add cauliflower, cook until very tender and falling apart. Brown meat , when done remove meat from pan and add mushrooms, saute mushrooms in meat drippings. Blend cooked cauliflower and bone broth until creamy ( I use a stick/immersion blender) , add garlic,thyme,sea salt and pepper. Slowly add coconut or milk of choice to cauliflower mixture over low heat until desired consistency is reached, add cooked ground beef and mushrooms and simmer for 10 minutes. Let sit for about 15 minutes and enjoy a nice hot steamy, creamy bowl of warming soup. I did not use the whole head of this cauliflower in my soup, it weighed close to 8 pounds.
I will keep this post short. We have been out of pocket due to a death in our family. I wanted breakfast, my oven/stove is broken, that means no eggs. I have a George Foreman grill, blenders and dehydrators. I decided on home made pork sausage and a pumpkin pie smoothie.
Ingredients for the smoothie
1/2 cup pumpkin puree
1/2 c coconut milk
1 small frozen banana
1/2 c crushed ice
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
Place all ingredients into the blender, blend until smooth.
Pork breakfast sausage
1 pound ground pork
1 tsp crushed sage
1 tsp thyme
1 tsp salt
1/2 tsp ground black pepper
dash cayenne pepper
put ingredients into a bowl and mix spices into pork with your hands, form into patties. I freeze mine and pull them out as needed.
There you have a idea for a egg free breakfast.
Not only coconut oil, coconut chips, coconut flour, shredded coconut and coconut cream concentrate.
Coconut Oil: America’s Best Source for Buying Coconut Oil!.
I wanted to make a dill, lemon and caper sauce for my DH that I could enjoy as well. I used to make one pre- Paleo. I had to find a Paleo mayo. Why not make it myself? So I did. The results are amazing and I will never ever buy mayo from the store again!! Below is the recipe and instructions. It is so much easier than you can imagine!!
1 farm fresh egg at room temperature
1 tsp dry mustard
1 tsp Himalayan sea salt
1 TBS lemon juice
1 TBS Braggs apple cider vinegar
1 cup olive oil ( I used Bertolli extra light ) or a combination of Macadamia and olive oil
Put ingredients in a wide mouth pint canning jar, in the order listed above. Using an immersion blender on high speed, blend slowly pulling blender up.
It’s that easy. Only three dirty dishes and the taste is awesome!! You could add lime juice in place of lemon and add any other spices you want after the mayo is done, like dill, cilantro, cayenne pepper or whatever else sounds good to you! Below is the picture of the creamy goodness. Godiva really wanted to try it!ow
I took the monster out of the bag and rinsed it off pretty well. I pulled out my lasagna pan and put coconut oil in the bottom and on the sides. I put a roasting plate on the bottom so my monster wouldn’t overcook too fast on the cut side, which was how I placed it in the pan.
The glaze I made was 1/2 cup grade B maple syrup from Whole Foods Market ( it’s cost effective in the bulk department), 4 tablespoons of Dijon mustard and mix together very well. I may add another 2 to 4 tablespoons next time to thicken it up a bit more.
Baste your ham well and cover with a loose tent of foil, put in a pre-heated oven at 350. Baste the ham every 30 minutes for about 3 hours for the almost 8 pounds of ham I got after some trimming. Wrap a sweet potato in foil, or heck wrap a bunch and stick them in the oven for the last hour or so and you will have the moistest best-tasting baked sweet potatoes ever!
DH and I have ham for left overs for a great start to our day. Ham steak and eggs for breakfast!! Yummy!!
I wanted something hot and oatmeal like for breakfast, but no oatmeal on Paleo. So I searched high and low for something that might be close. I found several options that took up a lot of time. I needed one that was quick and partially pre-made. Well my oven was on last night from making my pork butt so I cut open a butter nut squash and roasted it. I sliced it in half, took out the seeds, slathered it in coconut oil and baked it at 350 for about 55 minutes. Then I added a tsp of maple syrup and a pat of grass fed Kerry Gold butter. When the squash cooled down I scrapped it out of the skin and put it in my fridge for the morning. This morning I pulled out my squash, put it in the sauce pan and added coconut milk, cinnamon,maple syrup, shredded coconut, vanilla and nutmeg. There you have Paleo oatmeal kinda stuff. I got the recipe idea from Real Sustenance.
I changed it up a little to suit my tastes (left some things out, different measurements, etc…) Here is the picture of my tasty breakfast 🙂