Palate Pleaser ~ Cherry Coconut Banana Ice Cream

Along with my new diet came the need to satisfy my monstrous sweet tooth. The beast has yet to truly be quieted. That is until I discovered making Banana ice cream. Yes blending frozen Bananas.

I’ve tried various versions. Peanut butter was good but my favorite as of late is Cherry Coconut. Give it a whirl. I promise you won’t be disappointed and the sweet tooth will be happy.

So without further ado……..

Coconut Cherry Banana Ice Cream

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Ingredients:

  • 1 frozen Banana
  • 3-4 frozen Cherries
  • 1 heaping Tablespoon Cashew Butter
  • 1/4 cup Coconut Milk

Directions:

  1. Throw all ingredients in blender
  2. Blend and serve
  3. Delight in the goodness.

This is so simple and so delightful. You won’t be sorry. I use this coconut milk (Aroyo-D) as it has no gums or carageen. Feel free to add as much or as little of the ingredients. I tend to eye it all. I always have frozen sliced bananas on hand. Vital ingredient for smoothies and ice cream- both are staples of my new diet.

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Sunday Chores, Laundering money and a Palate Pleaser 3

Sunday’s are chore days. I sorted my darks and lights then loaded the washer. Per usual I waited until the last possible moment to do laundry i.e. I’m out of clean underwear. I’ve even been known to go so far as wearing my bikini bottoms in a real pinch. I wish I could tell you this only happened once. And I cannot confirm nor deny whether commando has ever been a consequence of my procrastination.

Next I began a recipe I’ve been dying to duplicate since scarfing it down at a restaurant. I chopped cauliflower florets, added almond slices, tossed them in olive oil and salt & Pepper. Then put them into the oven to roast.

When my load of laundry was finished I flipped it over to the dryer. At which point I discovered I’d laundered my money. When I was a little girl growing up outside Philly in Mafia country I believed this is what laundering money meant. That if mullah was washed it lost its serial numbers or became suddenly untraceable. I worried that if I forgot to empty my allowance from my jean pockets I could go to jail.

Of course today I know this is not true. But I’d left $50 in my pants. That is just irresponsible. I also left a X-mas check inside the book it was gifted with forgetting to deposit it. The giver had to ask me if I’d lost it. Oy! I am definitely not doing justice to the fact that I work in the Financial Investment Field.

Now it was time to finish my recipe. I pulled the roasted cauliflower out of the oven. I roasted extra to use for cauliflower rice with the remainder of my leftover Arrabiata Bolognese with spinach and carrot for dinner tonight. I tossed the roasted cauliflower and almonds with golden raisins and the juice of a Meyer lemon. Hummuna hummuna.

I am not a fan of coconut water. But I took the squeezed Meyer lemon rind, placed it in a cup and filled it with water. Then I added just a Tablespoon of coconut water to the mix. This was yummy. Give it a try for something refreshing and make sure to make your own…..

Roasted Cauliflower in Meyer Lemon  Oil

Roasted Cauliflower in MLemon

Ingredients:

  • 1 Heads of Cauliflower
  • 1/2 cup blanched almond slivers
  • 1/2 cup Golden Raisins
  • 1 Meyer Lemon
  • 1 Tablespoon Olive Oil (any cooking oil or ghee will work)
  • 1/4 Teaspoon Sea salt
  • White pepper to taste

Directions:

  1. Preheat oven to 400 degrees> Line a rimmed baking sheet with parchment paper. (Makes for easy clean-up too)
  2. Place Cauliflower, almond slivers, oil, salt and pepper in a large bowl and toss until coated.
  3. Spread out the cauliflower mix onto prepared baking sheet. Roast for 15-20 minutes until edges begin to brown and cauliflower is tender when pierced.
  4. Let the cauliflower cool for a few minutes then place back into the bowl you used to toss it originally. Add raisins and lemon juice. Toss it till mixed. Serve.

Of course as someone who cooks by eye I say add as much almonds and raisins as look good to you. Same with salt and pepper to taste. I make extra roasted cauliflower. I set the florets aside and then pulse them in a blender or hand chop them into fine rice consistency. It makes the most luscious Cauliflower rice. Try it.

Roasted Cauliflower Rice

Palate Pleasers 2 ~ Potpourri

Potpourri

 No I’m not telling you to eat floral mix, nor am I instructing how to cook up a batch to scent your home. Though for some of you it may be a good idea. (I categorically deny if I resemble that remark.) I was doing some random experimentation over the weekend and cooking some old standards.

I visited one of my old haunt restaurants on Thursday. I tried Bourbon for the first time on the rocks. It was much better than the scotch I tried last week. However there is more experimentation in the works. I ordered an incredible dish that must be duplicated Roasted Cauliflower with Almonds, golden raisins tossed in a lemon Meyer oil. OMG!

Yesterday I made deviled eggs the quick way. How’s that you ask? Well I bought already hardboiled and peeled eggs at Whole Foods. Came home and Voila! (no cost lectures please. Go ahead and prepare your own hardboiled eggs your way. For now I’ll stick with easy even if not cheap way.) After the first bite I realized I was stingy with the salt which is never good. So I added a bit to the top and problem fixed.

Next I experimented with a new dip, also the quick method. I bought the roasted red tomatoes from whole foods. (Honestly when I bought them I thought I was getting roasted red peppers so…..)They’re soaked in olive oil, garlic and spice. (Once again feel free to roast your own). I threw the mix into the blender along with two heaping Tablespoons each of cashew butter and parmesan cheese. It made a yummy dip for veggies and crackers. I purchased some garlic thins through digestive wellness. They were okay (honestly not my fav) but I’m going to experiment making my own crackers soon. I think this might make a great pizza spread. I have another crust I’ve wanted to try so another experiment in the works.

Now the melba toast from DW is really good. I have been using it as a cracker and  base for tuna at lunch. And their granola makes a good breakfast smothered in 99% lactose free Raspberry honey kefir and sliced bananas. Our local co-op has cashews dry roasted in curry. Holy Mackerel are they ever good. Go ahead and try that for a quick snack.

Finally I cooked up more arabiatta Bolognese. I browned a bit of lean beef. Then I added a can or natural arrabiatta sauce. Next I cook the spaghetti squash. I rub each half with olive oil and then bake rind up in a 1/2″ of water. This time I spooned the concoction into the squash to eat. I think next time I’m going to add some spinach, kale, and carrot sauté to my sauce. I need to increase my veggie quotient. Besides it sounds delish!

Last was my old go to favorite from weight watchers- Turkey Mango Picadillo. You can use any kind of ground meat. I use ground turkey breast though I suspect since SIBO I should try it with ground lamb. I used coconut oil not canola. I leave out the scallions and try to go easy on the mango. If you have no dietary restrictions I recommend using Santa Barbara Mango Peach Salsa. But if you a suffer from grumpy belly like me then use an all-natural salsa or make your own. I serve my Picadillo  over cauliflower rice. 

I have more food posts coming. I have been experimenting with Happy Hour and my birthday is coming so there is cake in my future. If you have any terrific SIBO friendly recipes please send them my way.

Palate Pleasers #1~ Adventures in Cooking for SIBO

I have wanted to begin sharing recipes with my readers. The problems are multifold.

One- I haven’t cooked much in years.
Two- I cook for one person.
Three- I don’t measure anything.

Okay I do if I’m baking. But cooking is an art really. I eye everything. And…..

Four- I don’t have the patience to photograph as I go and when I’m finished I just want to eat. All that said it has been difficult to share my recipes in ways they could be duplicated and shared with others.

But yesterday was my roommate’s daughter’s Birthday- everyone coming to our house to celebrate. They were having pizza and birthday cake of course. Neither of which I can partake but both of which I’ve been craving terribly.

So there was only one possible option. Cook a cheesy cauliflower pizza crust I’ve been meaning to experiment with. I came across a recipe for cauliflower cheese sticks on Center Cut Cook I wanted to adapt a little. Now please note I am not lactose intolerant and will eat aged cheeses. I keep to the SCD approaved cheeses. But please substitute if necessary another alternative.

I intended to top it with Arrabiata, Italian sausage, spinach and cheese. But time constraints led to just topping with sauce and cheese. Recipe is below.

Now my go-to dessert of choice is banana ice cream with a little coconut milk. Some nights I add peanut butter or pumpkin puree even blueberries depending on my taste buds. But in lieu of Birthday cake I thought I’d make myself a quick treat. In my Vitamix I placed 1 frozen banana ( I preslice and freeze my ripe bananas to have on hand at all times.), 4 cherries (also frozen), 1 heaping spoonful of cashew butter, and a 1/4 cup of coconut milk. Blend until frozen ice cream consistency and devour. At least That’s what I do.

Cheesy Cauliflower Pizza

Ingredients

  • 4 cups cauliflower “rice”
  • 1 egg (slightly beaten)
  • 1 tablespoon garlic herb butter (optional)
  • 2-2 ½ cups Aged Cheeses (I use a mix of Parmesan, Romano and Asagio but feel free to substitute with your favorite cheeses.)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ tsp Italian Seasoning
  • Arrabiata Sauce and toppings

Method

1. First things first begin by turning 1 head of cauliflower into “rice.”  As always wash and clean your veggies. There are several ways to “rice” cauliflower. You can use a food processor, chop it by hand to “rice” consistency, or you can use a grater.  The average head of cauliflower should yield about 4 cups of “rice.”

2. Next cook the “rice”. I make my cauliflower rice ahead of time by grating it. Then I freeze or refrigerate it until needed. You can prepare the rice in various ways. Steam in a pan with 1 inch of boiling water, cover with a lid, and allow it to steam for 4-5 minutes. I place mine in a microwave safe dish and cook for 6-8 minutes until tender. Or a steamer will work. Whatever suits you best.

photo (8)

3. Preheat the oven to 400 degrees F.

4. Use a fine mesh strainer and drain the cauliflower. Allow it to cool for a few minutes. (this will come in handy on the next step.)

5. Use a clean dish towel, and then place a handful of the cauliflower “rice” inside. Create a pouch and squeeze as hard as you can to remove any excess water. Make sure you do not skip this step or burn your hands. Be careful! But it is vital in order for the cauliflower rice to have the right consistency.

6. Next dump it into a large bowl. And repeat till all cauliflower rice is rung out.

7. Add 1 cup parmesan cheese, 1/4 cup Romano cheese and 1/4 cup Asagio chees, 1 egg slightly beaten, 1 Tablespoon garlic herb butter, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon Italian Seasoning and 1/4 teaspoon salt. Stir the mixture well.

8. Line a rimmed baking sheet with parchment paper and grease lightly. I rub mine with olive oil.

9. Pour the mixture in the center of the pan and use a spatula to smooth it out as form into about an 8 1/2 x 11 inch rectangle.

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10. Place in the oven for 35-40 minutes, until the crust is golden brown and firm. Now I recommend you flip it over after about 25-30 minutes to get a crisp edge on both sides.

11. Remove the crust from the oven and allow it to cool for about 10 minutes.

photo 2

12. Now cover with sauce, toppings of choice and remainder of cheese.

13. Return the pan to the oven and bake for another 5-7 minutes, or until the cheese is melted.

14. Enjoy! No really I insist. Otherwise it is too much trouble.

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Then this morning I made another breakfast treat. First I cooked up some spicy Italian Sausage. The I added broccoli, kale, spinach and roasted butternut squash to the pan and cooked until tender. I topped my has off with a fried egg, yolk runny in order to bind all the ingredients and coat my belly. Unbelievably delish breakfast. Went perfect with my coffee with coconut milk.

Food