I have been having a lot of fun cooking with plantains as they offer a great alternative to all the almond and coconut flours you often see in paleo cooking.
When cooking with plantain recipes make sure you note the color that is called for. A green plantain offers a totally different consistency (more for chips/crackers) than a ripe one –the darker the sweeter, softer and more desert like. In this recipe a ripe or an almost ripe would work best.
Kugel is a traditional Jewish comfort food –often containing noodles, cinnamon and creamy dairy . Sounds delish right? But I really wanted a healthy alternative that would not put me to sleep or make me feel awful after.
To me this really tasted like a kugel–though not nearly as sweet. You may want to add raisins, vanilla or a little honey/maple syrup.
And with that I give you Plantain and Spaghetti Squash Paleo Kugel:
2 ripe plantains
1-2 cups cooked spaghetti squash
2 tablespoons coconut oil, very soft or melted
1 tablespoon coconut flour
1 small apple, grated
1 tablespoon cinnamon
Preheat oven to 350
Combine plantains and coconut oil in a blender or nutribullet. You can also mix with the back of a fork if plantains are very ripe.
When the weather heats up I find myself craving frozen yogurt (or fro-yo as my sister called it in the 80’s and probably still does). I don’t do well with the sugar not to mention all the preservatives they put in there. Even almond milk ice cream is loaded with additives that give me a headache. Well here is an all natural alternative: this is fruit only ice cream. And it actually tastes like ice cream–or close enough!
To make this recipe you must use a food processor–a blender or vitamix will not work. The night before break up bananas into chunks and freeze. Make sure they are are ripe with at least a few brown spots. I used strawberries in this recipe–but we are going to try other flavor combinations such as mint/chocolate chip and cherry/rosewater.
Two frozen bananas in chunks
3-4 frozen strawberries
Combine fruit in food processor and pulse for 1-2 minutes
These delicious, easy to make mug muffins or (“mug-fins” as we have been calling them) have been a huge hit at my house since I created this recipe.
My daughter wanted to start a “mug-fin” club right after having one and my husband (man of few words) reported that they were good and “tasted like a muffin”. Success!
My daughter loves them with chocolate chips (I used Enjoy Life which are dairy and soy free). I like a “mug-fin” with blueberries and walnuts. They can also be made with coconut flour–just use two tablespoons instead of three.
Enjoy this healthy treat!
Three tablespoons almond flour
1/4 teaspoon baking powder
Tablespoon (or less) maple syrup
Tablespoon coconut oil
Pumpkin pie spice or cinnamon
Chocolate chips, walnuts or blueberries
Smash banana and coconut oil with back of a fork until combined
Add in almond flour, baking powder, salt, spices and maple syrup
This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. It is very mild in flavor and full of medicinal benefits.
2 1/2 cups water
3 tablespoons corn meal
Sweet potato, peeled and cubed
2 carrots peeled and diced
Burdock root, thinly sliced
Ginger, crushed through garlic press
Slice of lemon
Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.