Monday, June 16, 2014

Paleo Banana Bread

Throughout the year my mom use to always make banana but bread for our family. Not to mention my mom hates bananas, however somehow she managed to make "THE BEST" banana bread!!! Since the better homes recipe is not as healthy as I would like it to be, I decided to make a healthier version for my babies.

The kids absolutely love it! They think it's cake! I cannot complain if they want to eat it either because it's healthy and sugar free!!!

If my picky son will eat it, it's definitely a winner!!!

4-5 bananas, ripe and mashed
1 cup coconut flour 
6 eggs 
6 tablespoons coconut oil or coconut butter, melted
1/3 cup Greek yogurt (I used fagé)
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
dash of sea salt

Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan.

Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.

Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean. Allow bread to set and cool slightly before removing from pan. Slice and enjoy topped with a dollop of sweet & creamy maple nut butter!


Monday, June 9, 2014

Vegetarian Enchiladas

My hubby has been in heaven lately with all this Mexican food I've been cooking. Mexican food is his favorite and we've eaten it about 4 times in the last week. 

Even though I've been using vegan meat, he's been very pleased. 

I was a little nervous about these because there is no cheese in these, but they didn't even need cheese. They came out great and the entire family loved them. I topped mine with a sour cream I made with fagé yogurt and garlic powder. 

I was surprised the kids ate them, but the kids love beans so they were happy campers.

This was probably the easiest version of enchiladas I've ever made, and the healthiest....

2 8-ounce cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
salt to taste

Casserole Ingredients:

1 can black beans

1 lbs meatless ground beef

2 tbs chili powder

1 tbs cumin

10 whole wheat or 16 corn tortillas

Optional Ingredients:

guacamole or sliced avocado




diced onion

Sour cream or fagé (plain Greek Yogurt)


Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.

Preheat oven to 350ºF.

To assemble casserole, place the beans in a large bowl. Add the meatless ground meat, chili powder and cumin. Mix gently until well combined. Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. 

Bake for 35 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.

Moo Shu Tofu

Growing up, I always loved Chinese food. My all time favorite dish was Moo Shu Pork and since I'm no longer eating animal meat, I wanted to try a vegetarian version of my favorite dish. It came out absolutely amazing! I will definitely be cooking this dish again.

This was fairly simple to make. The thing that took the longest was the prep work of all the yummy vegetables. If you're a Chinese food lover like I am, I definitely recommend trying this dish out.

  • 1/2 oz. dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; I found these pretty easily at my local Asian market)
  • Tofu. Patted dry and cut into strips
  • 3 Tbsp. coconut or soy aminos
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. Shaohsing rice wine
  • 2 Tbsp. sugar or honey
  • 1 tsp. Asian toasted sesame oil
  • 4 large egg whites, lightly beaten
  • 1 tsp. fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1/4 tsp. ground white pepper
  • 4 scallions (white and green parts), thinly sliced on diagonal
  • 10 oz. Napa cabbage, shredded
  • 4 oz. fresh shiitake mushrooms, stems discarded and caps thinly sliced
  • moo shu pork wrappers (you can find these at your local Asian market)
  • Additional hoisin sauce, for serving

To Prepare the Stir-Fry
In large bowl, toss together the tofu, 2 Tbsp. aminos, 3 Tbsp. rice wine, white pepper, and cornstarch. Let marinate 30 minutes.
Meanwhile, combine dried black mushrooms and enough boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and slice mushroom caps. Set aside
In another small bowl, stir together the 3 Tbsp. soy sauce, remaining 1 Tbsp. rice wine, 2 Tbsp. hoisin sauce, and sugar. Set aside. (I whisked in a little cornstarch to this mixture because I was cooking it separately from the pork, which had cornstarch on it to thicken the sauce.)
In small sauté pan over moderate heat, heat the 1 tsp. of sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
To Cook the Moo-Shu
In wok or heavy large sauté pan over moderately high heat, heat the peanut oil until hot but not smoking.
Add ginger, garlic, half of scallions (reserve remainder for garnish), and stir-fry until vegetables are soft. Add black mushrooms, cabbage, and shiitake mushrooms and stir-fry until vegetables are tender.  Add eggs, tofu and aminos-rice wine-hoisin sauce mixture and stir-fry until heated through, about 1 minute.
Toss in the remaining scallions at the end and transfer to a serving bowl.
Serve with the warm pancakes and additional hoisin sauce.