First let me start by saying, we do not eat breakfast cookies very often for breakfast. However, there are moments when we will be in a hurry and I’ll make a batch the road. I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast. I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo. For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case. My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.
The base to this recipe is a plantain. If the plantain is green, it is more like a potato when cooking it…hard and lacking taste. As it ripens and becomes brown, it takes on more of a sweet banana taste and texture. The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you. The darker the peel, the sweeter the plantain will be. Plantains are a favorite in our house from chocolate chip cookies to pancakes.
Two things I want to make note on this recipe. First, this recipe is egg free because of the gelatin. However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process. It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool. Second, you will noticed I have listen organic raisins. I pick and choose what I eat organic and there is a reason for everything. I pick organic raisins because they are sulfate free. That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.
Are you ever looking for an easy meal to make with only one dish to clean? If so, my Creamy Sun Dried Chicken Skillet is for you! It’s easy to make and gets gobbled up in our house. The key to this recipe is allowing the ingredients to simmer (step 8). When we cook meals with chicken, we use dark meat. This is because it is cheaper and also juicer. However, you can make this recipe with breast meat and it will taste just as amazing! Love when easy and yummy go hand in hand! I’m also loving this meal because it does not heat up our house when it’s already HOT outside! The less head I can provide, the better!!
Yields: 6 servings
6 slices of bacon
1/2 cup chopped onions
3 cloves of garlic minced
1 lb chicken meat sliced into cubes
1 tsp dried basil
8 oz sun dried tomatoes
1 cup coconut milk (from can)
salt and pepper to taste
In a large skillet, pan fry bacon over medium heat until golden brown.
Remove bacon from pan.
Leave 2 tablespoons of bacon fat in the pan.
Add in the onions, garlic and sun dried tomatoes. Cook until onions become translucent, about 5-8 minutes.
Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
Sprinkle the basil over the pan and allow the heat from the pan to start releasing the flavor for a minute, prior to mixing the basil into the dish.
Pour the coconut milk into the pan and mix in.
Allow flavors to mix over low heat for 8-10 minutes.
Crumble up the bacon.
Sprinkle the bacon on top of the dish and serve warm.
It’s starting to get warm around Michigan!! That said, I love cold fruit on a hot day. Now take some cold fruit and add chocolate you get me excited BUT add bacon to it too and I’m jumping over the moon! That’s how my dark chocolate pineapple bacon lollipops were created. As though I’m not getting enough exercise lately walking the dog daily and cross-fitting, I decided to start jumping over the moon too! This recipe needs to be refrigerated from when you assemble it until when you serve it. However, if you have a short drive to your destination and the humidity is not too high, they will survive and your friends will be jumping to the moon with you…nothing like a buddy system to hold you accountable for your daily exercise.
This recipe works best if the pineapple squares have been refrigerated. This helps the chocolate shell to form when rolling the bacon onto it and harden quicker. I’ve only done this recipe with cold pineapple because it comes out perfect and I have not wanted to mess with perfection!
Dark Chocolate Pineapple Bacon Lollipops
One pineapple cut into square pieces (refrigerate for one hour)
I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.
Life is crazy! I just realized I’m behind on posting recipes. However, I will am still getting into the grind after spring break. I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post. With that said, below is a great appetizer to serve or enjoy it as a lunch!!
Pear and Pancetta Crostini’s will have your guests screaming for more! The salt and sweet tastes from the pear and pancetta will have your taste buds content. However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode. Have you had this experience?!? The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).
If you are unfamiliar with yucca dough, please go visit read my quick way here. I use this dough for several dish creations with endless options. I love having a dough made of a root vegetable.
Plantain Pancakes have become a staple to our Saturday mornings. You may catch them often on my Instagram account because they are my ‘splurge’. I love how simple they are with only two ingredients, plantains and gelatin. The trick to this recipe is to have ripe plantains. I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies. When you mash-up a plantain, it will look like a banana mashed up. You want to eliminate any bumps and have it almost to a liquid. However, when you pour the batter on to the pan, it sets better than a banana. The key is to let the pancakes cook until golden brown before flipping. If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).
After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!