Food and Cocktails

EASY, fun and tasty food & cocktail recipes
Main Courses, Cocktails, Sides/Soups/Salads, Breakfast, Dessert, Easiest Recipes, Paleo/GrainFree

Microwave Blueberry Banana Oat Cakes
Ingredients:
1 ripe medium or large banana, mashed
1/2 c dry oats (or a little more if you have an especially big banana)
1/4 c brown sugar (reduce as desired, or omit entirely, or replace with stevia)
1 Tsp Cinnamon (more if you love it)
1/4 c blueberries (frozen or fresh)
Optional: Dash of Vanilla Extract, 1 Tbsp of Chia Seeds, 1 Tbsp of Coconut Flakes, 2 Tbsp of Cocoa Powder for a chocolate banana cake
Directions:
Mash the banana
Add everything else except the blueberries and stir to combine.
Then, gently fold in the blueberries.
Spray a clean bowl with cooking spray and put the batter in it
Microwave for 3.5 to 4.5 minutes.  You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.
After mircowaving, allow to rest for a couple minutes.  Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.
Top with more blueberries, syrup, jelly, agave, nut butter, raisins, nuts, seeds, dried fruit, or nothing.

Microwave Blueberry Banana Oat Cakes

Ingredients:

1 ripe medium or large banana, mashed

1/2 c dry oats (or a little more if you have an especially big banana)

1/4 c brown sugar (reduce as desired, or omit entirely, or replace with stevia)

1 Tsp Cinnamon (more if you love it)

1/4 c blueberries (frozen or fresh)

Optional: Dash of Vanilla Extract, 1 Tbsp of Chia Seeds, 1 Tbsp of Coconut Flakes, 2 Tbsp of Cocoa Powder for a chocolate banana cake

Directions:

Mash the banana

Add everything else except the blueberries and stir to combine.

Then, gently fold in the blueberries.

Spray a clean bowl with cooking spray and put the batter in it

Microwave for 3.5 to 4.5 minutes.  You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.

After mircowaving, allow to rest for a couple minutes.  Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.

Top with more blueberries, syrup, jelly, agave, nut butter, raisins, nuts, seeds, dried fruit, or nothing.


Peanut Butter Protein Ice Cream

Ingredients:
1/2 cup unsweetened almond milk (vanilla, chocolate or unflavoured)
2 heaping spoonfuls of cottage cheese
2 ice cubes
2-3 scoops of Casein protein powder
1 tablespoon NATURAL peanut butter (makes for a creamier texture; if the ingredients in your peanut butter are anything else besides peanuts, you can only eat it on a cheat day)
Instructions : Blend together until ice chunks disappear (add water if necessary). Pour into bowl and place into freezer. After 30 minutes, remove from freezer, and stir with spoon or fork. If not desired consistency, put back into freezer and check every 15 mins.

Peanut Butter Protein Ice Cream

Ingredients:

  • 1/2 cup unsweetened almond milk (vanilla, chocolate or unflavoured)
  • 2 heaping spoonfuls of cottage cheese
  • 2 ice cubes
  • 2-3 scoops of Casein protein powder
  • 1 tablespoon NATURAL peanut butter (makes for a creamier texture; if the ingredients in your peanut butter are anything else besides peanuts, you can only eat it on a cheat day)

Instructions :
Blend together until ice chunks disappear (add water if necessary). Pour into bowl and place into freezer. After 30 minutes, remove from freezer, and stir with spoon or fork. If not desired consistency, put back into freezer and check every 15 mins.


May 2nd at 1PM / tagged: other. / 0 notes

What happens to your body when you carb binge?


3 Ingredient Protein Ice Cream

1 frozen Banana (freeze without peel)
300 grams Cottage Cheese
1/2 cup (54 grams) Banana Flavored, Vanilla or Chocolate Whey Protein Powder


Directions

Using a food processor, handheld blender, or mixer, blend all ingredients together. Don’t use a whisk or spoon because the aim is to end up with a mixture that’s creamy, not lumpy.
Place the mixture in a Tupperware container and stick it in the freezer for an hour.
After an hour, remove the container and give the ice cream a good stir. You want to make sure that it freezes evenly. Think of yourself as a human ice cream machine.
Put container back in the freezer. Wait for another hour before taking it out and giving it another churn.
Repeat steps three and four until the ice cream is nicely set and ready to be munched with gusto.

3 Ingredient Protein Ice Cream

  • 1 frozen Banana (freeze without peel)
  • 300 grams Cottage Cheese
  • 1/2 cup (54 grams) Banana Flavored, Vanilla or Chocolate Whey Protein Powder
Directions
  1. Using a food processor, handheld blender, or mixer, blend all ingredients together. Don’t use a whisk or spoon because the aim is to end up with a mixture that’s creamy, not lumpy.
  2. Place the mixture in a Tupperware container and stick it in the freezer for an hour.
  3. After an hour, remove the container and give the ice cream a good stir. You want to make sure that it freezes evenly. Think of yourself as a human ice cream machine.
  4. Put container back in the freezer. Wait for another hour before taking it out and giving it another churn.
  5. Repeat steps three and four until the ice cream is nicely set and ready to be munched with gusto.

May 1st at 10PM / tagged: other. leptin. / 0 notes

The role of leptin in getting lean


May 1st at 10PM / tagged: other. primal. carb refeed. / 0 notes

Primal Carb Re-feeding and Weight Loss


May 1st at 9PM / tagged: other. primal. / 0 notes

Number of Omega 3’s vs. Omega 6’s in the most popular meats and oils


May 1st at 5PM / via: youflowers / op: youflowers / tagged: side. sides. paleo. sweet. strawberry. / 3 notes
youflowers:

Strawberry Honey Butter
1 pint strawberries, hulled 3 tablespoons raw organic honey 2 teaspoons fresh lemon juice, or to taste 1 1/2 sticks (3/4 cup) unsalted organic butter, softened Method: In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

youflowers:

Strawberry Honey Butter

1 pint strawberries, hulled
3 tablespoons raw organic honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted organic butter, softened

Method:
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.


Coconut Chili Lime Crusted ShrimpIngredients: 1lb jumbo wild caught shrimp, thawed under cold running water or in the fridge 1/3c unsweetened coconut flakes (NOT flour!):  I used Let’s Do…Organic 1/4tsp salt 1/4tsp cayenne pepper 1/4tsp garlic powder 1 large egg, preferably omega-3 enriched, beaten 2-4tbs unrefined coconut oilDirections: 1. If your cococnut flakes are course, then pulse them in a food processor to get them pretty fine.  Mine were already finely ground so I just measured them out of the bag.  Mix in your salt, cayenne, and garlic powder.  Place in a large flat bowl or pie tin (something you can easily dip the shrimp in). 2. Place your beaten egg in another shallow bowl or pie tin.  Add a pinch of salt here too. 3. Rinse and dry your shrimp so the egg sticks.  Heat a couple of tbs of coconut oil in a large nonstick skillet over medium high heat.  It’s ready when you drop a piece of coconut in the skillet and it sizzles. 4. One by one, take your shrimp, dip each side in the beaten egg, then roll evenly in the coconut mixture.  Place them in the pan in a single layer.  After a couple of minutes, or when they turn golden brown, carefully flip them to the other side.  You may have to do these in a couple of batches depending how large your skillet is.  If the pan looks dry, add more oil!  As each one is golden and the shrimp is cooked through, place them on a plate.  Serve hot with your favorite dipping sauce or eat them plain!  Enjoy!

Coconut Chili Lime Crusted Shrimp

Ingredients:

1lb jumbo wild caught shrimp, thawed under cold running water or in the fridge
1/3c unsweetened coconut flakes (NOT flour!):  I used Let’s Do…Organic
1/4tsp salt
1/4tsp cayenne pepper
1/4tsp garlic powder
1 large egg, preferably omega-3 enriched, beaten
2-4tbs unrefined coconut oil

Directions:
1. If your cococnut flakes are course, then pulse them in a food processor to get them pretty fine.  Mine were already finely ground so I just measured them out of the bag.  Mix in your salt, cayenne, and garlic powder.  Place in a large flat bowl or pie tin (something you can easily dip the shrimp in).
2. Place your beaten egg in another shallow bowl or pie tin.  Add a pinch of salt here too.
3. Rinse and dry your shrimp so the egg sticks.  Heat a couple of tbs of coconut oil in a large nonstick skillet over medium high heat.  It’s ready when you drop a piece of coconut in the skillet and it sizzles.
4. One by one, take your shrimp, dip each side in the beaten egg, then roll evenly in the coconut mixture.  Place them in the pan in a single layer.  After a couple of minutes, or when they turn golden brown, carefully flip them to the other side.  You may have to do these in a couple of batches depending how large your skillet is.  If the pan looks dry, add more oil!  As each one is golden and the shrimp is cooked through, place them on a plate.  Serve hot with your favorite dipping sauce or eat them plain!  Enjoy!


May 1st at 3PM / via: in-my-mouth / op: in-my-mouth / tagged: main. salmon. fish. paleo. / 394 notes
in-my-mouth:

Baked Teriyaki Salmon

in-my-mouth:

Baked Teriyaki Salmon


May 1st at 2PM / via: foodophiles / op: smoothiesweetheart / tagged: easy. side. salad. paleo. / 62 notes
smoothiesweetheart:

Cucumber Tomato Salad with Onions and Parsley Garlic Dressing Recipe
Ingredients: One cucumber, 1/4 cup onion, 1/2 a tomato, one cup parsley, two tablespoons minced garlic, five tablespoons olive oil, and salt and pepper to taste. 
Method: Peel the cucumber if you don’t like the skin or don’t if you do like the skin – either way is fine. Dice up the onion, tomato, and cucumber into equally sized small chunks, put them in a bowl, and set the bowl in the fridge for now. Rinse the parsley then put it in a blender with the garlic and olive oil. Taste once well blended, then add salt and pepper. Pour the dressing over the cucumber, tomato, and onion salad then mix it all together and enjoy!

smoothiesweetheart:

Cucumber Tomato Salad with Onions and Parsley Garlic Dressing Recipe

Ingredients: One cucumber, 1/4 cup onion, 1/2 a tomato, one cup parsley, two tablespoons minced garlic, five tablespoons olive oil, and salt and pepper to taste.

Method: Peel the cucumber if you don’t like the skin or don’t if you do like the skin – either way is fine. Dice up the onion, tomato, and cucumber into equally sized small chunks, put them in a bowl, and set the bowl in the fridge for now. Rinse the parsley then put it in a blender with the garlic and olive oil. Taste once well blended, then add salt and pepper. Pour the dressing over the cucumber, tomato, and onion salad then mix it all together and enjoy!


Grain-Free Pumpkin Bars
Serves: 9-12
 

These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they’re grain-free— or any “healthier” than the traditional version, for that matter.

Ingredients
½ cup pumpkin puree
½ cup almond butter
⅓ cup honey
2 eggs
2 teaspoons pumpkin pie spice*
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ teaspoon baking soda


Instructions
Preheat oven to 350F and grease an 8” x 8” pan generously with coconut oil or butter.
Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
Allow to cool completely in the pan, then cut and serve!
These bars are delicious on their own, but if you’re aiming to impress, glaze these bars with my Maple Pecan Glaze. (recipe posted separately)

Notes
*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.
Grain-Free Pumpkin Bars

Serves: 9-12
 
These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they’re grain-free— or any “healthier” than the traditional version, for that matter.
Ingredients
  • ½ cup pumpkin puree
  • ½ cup almond butter
  • ⅓ cup honey
  • 2 eggs
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 350F and grease an 8” x 8” pan generously with coconut oil or butter.
  2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
  3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
  4. Allow to cool completely in the pan, then cut and serve!
  5. These bars are delicious on their own, but if you’re aiming to impress, glaze these bars with my Maple Pecan Glaze. (recipe posted separately)
Notes
*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Raspberry Chocolate Chip Muffins (Grain-free) 


Grain-free and naturally sweetened, these muffins are packed with sweet & tart flavors! A perfect breakfast or afternoon treat.


Ingredients
2 cups almond flour (store-bought or homemade)
2 whole eggs
¼ cup coconut oil, softened (butter works, too)
¼ cup honey
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
½ teaspoon baking soda
¼ teaspoon sea salt
1 cup fresh raspberries (or thawed from frozen)
½ cup chocolate chips
12 muffin liners



Instructions
Preheat oven to 350F and line a muffin tin with 12 paper liners.
Combine all the ingredients— except for the raspberries and chocolate chips— and mix well, until the batter is a uniform consistency.
Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.
Using a ¼ cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking. The final muffins should be golden brown around the edges and firm in the center.
Allow to cool in the pan for 15 minutes, then remove to cool completely.



Notes
I didn’t have any muffin liners on hand, so I greased my pan with coconut oil and hoped for the best. The result was okay, but not ideal. (The muffin bottoms stuck to the pan a bit.) Muffin liners would have made life much easier, so I highly recommend using them.
Raspberry Chocolate Chip Muffins (Grain-free)
Grain-free and naturally sweetened, these muffins are packed with sweet & tart flavors! A perfect breakfast or afternoon treat.

Ingredients
  • 2 cups almond flour (store-bought or homemade)
  • 2 whole eggs
  • ¼ cup coconut oil, softened (butter works, too)
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup fresh raspberries (or thawed from frozen)
  • ½ cup chocolate chips
  • 12 muffin liners
Instructions
  1. Preheat oven to 350F and line a muffin tin with 12 paper liners.
  2. Combine all the ingredients— except for the raspberries and chocolate chips— and mix well, until the batter is a uniform consistency.
  3. Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.
  4. Using a ¼ cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking. The final muffins should be golden brown around the edges and firm in the center.
  5. Allow to cool in the pan for 15 minutes, then remove to cool completely.

Notes
I didn’t have any muffin liners on hand, so I greased my pan with coconut oil and hoped for the best. The result was okay, but not ideal. (The muffin bottoms stuck to the pan a bit.) Muffin liners would have made life much easier, so I highly recommend using them.

Flourless Peanut Butter Chocolate Chip Blondiesmakes an 8″ pan worth of blondies
Flourless Peanut Butter Chocolate Chip Blondies


Author: Detoxinista.com

Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins

Serves: 16
 


These flourless blondies are unbelievably gooey and decadent when served straight from the oven!


Ingredients
1 cup natural creamy peanut butter (preferably organic)
⅓ cup honey
1 whole egg
¼ teaspoon sea salt (*if using unsalted peanut butter)
½ teaspoon baking soda
½ cup dark chocolate chips



Instructions
Preheat oven to 350F and grease an 8” square pan with butter or coconut oil.
In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
Pour the batter into the greased pan, and use a spatula to smooth the top.
Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
Let cool, then cut into squares and serve!

Flourless Peanut Butter Chocolate Chip Blondies
makes an 8″ pan worth of blondies

Flourless Peanut Butter Chocolate Chip Blondies
Author: Detoxinista.com
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 16
 

These flourless blondies are unbelievably gooey and decadent when served straight from the oven!
Ingredients
  • 1 cup natural creamy peanut butter (preferably organic)
  • ⅓ cup honey
  • 1 whole egg
  • ¼ teaspoon sea salt (*if using unsalted peanut butter)
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips

Instructions
  1. Preheat oven to 350F and grease an 8” square pan with butter or coconut oil.
  2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
  3. Pour the batter into the greased pan, and use a spatula to smooth the top.
  4. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
  5. Let cool, then cut into squares and serve!

Classic Raw Cheesecake

Author: Detoxinista.com

 

A surprisingly authentic tasting cheesecake, but without the unhealthy ingredients!

Ingredients
½ cup zucchini, peeled and chopped
½ cup raw cashew butter
2½ Tablespoons fresh lemon juice
2½ Tablespoons raw honey (or agave nectar, for vegans)
2 dates
½ teaspoon vanilla extract
¼ teaspoon sea salt


Instructions
In a mini food processor, blend zucchini until finely processed.
Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth.
Finally, add in the cashew butter and blend until well combined.
Pour into a spring-form pan, over a raw graham cracker crust if desired, and FREEZE OVERNIGHT until set.
Serve frozen for an authentic cheesecake texture.

Notes
You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth.
Classic Raw Cheesecake
Author: Detoxinista.com
 
A surprisingly authentic tasting cheesecake, but without the unhealthy ingredients!
Ingredients
  • ½ cup zucchini, peeled and chopped
  • ½ cup raw cashew butter
  • 2½ Tablespoons fresh lemon juice
  • 2½ Tablespoons raw honey (or agave nectar, for vegans)
  • 2 dates
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. In a mini food processor, blend zucchini until finely processed.
  2. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth.
  3. Finally, add in the cashew butter and blend until well combined.
  4. Pour into a spring-form pan, over a raw graham cracker crust if desired, and FREEZE OVERNIGHT until set.
  5. Serve frozen for an authentic cheesecake texture.
Notes
You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth.

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