This is a recipe a friend of mine gave me. The recipe called for sweet cherries but I have changed it to strawberries per her recommendation. She also made waffles instead of pancakes. After I make these, I will post pictures and a review later. My friend said they were delicious and can't wait to try them again.
Strawberry Chocolate Chip Pancakes (or Waffles)
Ingredients:
2 cups of Strawberries
2 Bananas
2 cups of Almond Butter
2 tbsp Arrowroot Powder
2 tbsp Vanilla
4 eggs
1 cup Dark Chocolate Chunks
Instructions:
-Puree Strawberries & Bananas until smooth.
-Add Almond Butter and puree until smooth.
-Add all remaining ingredients (except chocolate chips) and mix.
-Stir in chocolate chips.
-Heat skillet to med/high, add a little coconut oil to pan. (You can find a spray coconut oil spray at Trader Joes.)
-Cook pancakes as you normally would (about 2-3 mins each side.
-If you opt for waffles, cook in waffle maker instead of skillet.
Note: if you choose to use sweet cherries, be sure to pit them before pureeing.
Wednesday, May 1, 2013
Pepper Stuffed Portabella Burger - Paleo Style
Here is another recipe from epaleocookbooks space that I found on Pinterest that will no longer be available by the end of the month. I have not found a new link to these recipes from this site yet. I have not tried this recipe but plan to next week. I will post pictures as soon as we make it and update with a review.
Pepper Stuffed Portabella Burger
Ingredients:
1 lb lean ground beef (grass-fed, of course)
3 large portabella mushroom caps
5-6 small sweet peppers, diced
salt and pepper
Divide your ground beef into 1/3 lb patties. Flatten your patties as much as possible and add evenly divide your diced peppers between them, spooning them into the center of the patty. Fold the patty around the peppers to enclose them and pat down.
Heat your grill to med-high. Season both sides of each patty with salt and pepper and place on top of a portabella cap. Lay burger-side down on the grill and cook for 3-4 minutes. Flip and continue cooking for 3-4 more minutes. If the mushroom side of the burger patty is still pink, you may want to remove from the mushroom cap and grill directly for 2-3 minutes before replacing onto the mushroom.
Remove from heat. Allow to rest for 5 minutes and serve, mushroom side down.
Pepper Stuffed Portabella Burger
Ingredients:
1 lb lean ground beef (grass-fed, of course)
3 large portabella mushroom caps
5-6 small sweet peppers, diced
salt and pepper
Divide your ground beef into 1/3 lb patties. Flatten your patties as much as possible and add evenly divide your diced peppers between them, spooning them into the center of the patty. Fold the patty around the peppers to enclose them and pat down.
Heat your grill to med-high. Season both sides of each patty with salt and pepper and place on top of a portabella cap. Lay burger-side down on the grill and cook for 3-4 minutes. Flip and continue cooking for 3-4 more minutes. If the mushroom side of the burger patty is still pink, you may want to remove from the mushroom cap and grill directly for 2-3 minutes before replacing onto the mushroom.
Remove from heat. Allow to rest for 5 minutes and serve, mushroom side down.
Italian Stuffed Bell Peppers - Paleo Style
For various health reasons, I've decided to try a Paleo diet for a month and see how it helps both Dustin and I. I've read and heard great things about this lifestyle and am excited to give it a go. I have found several recipes online from Pinterest. I'm posting several recipes here because one site said it will only be available until the end of the month. (I have not tried this recipe yet but plan to next week and will post pictures and a review after we try it.)
Italian Stuffed Bell Peppers - Paleo Style
Ingredients:
4 green bell peppers, top removed and hollowed out
1 lb ground beef
1/2 yellow onion, diced
1 egg
2 jalapenos, seeds removed and diced fine
1 ten oz can of petite diced tomatoes (I like the garlic, oregano and basil flavored), drained of excess fluid
salt and pepper
Preheat oven to 375 and arrange bell peppers on a baking sheet, cut side up.
In a medium sized bowl, combine meat, onion, jalapeno, tomatoes and egg until mixed thoroughly. Season with salt and pepper. Fill bell pepper "cups" with meat mixture. If there's any left over, you can form patties and bake them on your baking sheet.
Bake at 375 for 35-40 minutes.
A note from the original blogger:
Typically, stuffed bell peppers have rice or breadcrumbs in them to bind the meat together. Mine does not, obviously, so while the egg helps, I typically serve mine by placing the bell pepper over a bed of vegetables. Then I slice it open and just mix the meat, pepper and veggies together before I eat it. It's just as good.
Italian Stuffed Bell Peppers - Paleo Style
4 green bell peppers, top removed and hollowed out
1 lb ground beef
1/2 yellow onion, diced
1 egg
2 jalapenos, seeds removed and diced fine
1 ten oz can of petite diced tomatoes (I like the garlic, oregano and basil flavored), drained of excess fluid
salt and pepper
Preheat oven to 375 and arrange bell peppers on a baking sheet, cut side up.
In a medium sized bowl, combine meat, onion, jalapeno, tomatoes and egg until mixed thoroughly. Season with salt and pepper. Fill bell pepper "cups" with meat mixture. If there's any left over, you can form patties and bake them on your baking sheet.
Bake at 375 for 35-40 minutes.
A note from the original blogger:
Typically, stuffed bell peppers have rice or breadcrumbs in them to bind the meat together. Mine does not, obviously, so while the egg helps, I typically serve mine by placing the bell pepper over a bed of vegetables. Then I slice it open and just mix the meat, pepper and veggies together before I eat it. It's just as good.
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