Orange Banana Spiced Breakfast Muffins (Paleo)

Good evening, ladies and gentlemen! What an eventful weekend.

The weekend started out pretty intense – a few friends and I dedicated an evening to belief clearing through muscle testing, and that was followed by my Level I Reiki class and certification the next day. An interesting thing, doing all of that healing in a very condensed timeframe… I turned into a bit of a crazy person for the next 48 hours. A lot of intense releasing of negative energy, beliefs, etc, down to a molecular level. But that’s a story for another time. On a side note, my crystals have been EVERYWHERE. Including some in the below picture. I love them, don’t judge.

I was on a baking FRENZY this weekend! I bought bananas, which is never a good idea. I waste fruit, too often. When I was food prepping very strictly when I thought I wanted to do a physique show, I really limited my fruit intake. I think I’ve convinced myself I don’t want, need or like fruit, which is a bummer. Nevertheless, I bought a bunch of bananas and let them fester on the counter until I absolutely had to do something with them. These babies were born.

I think I could probably add some dark chocolate chunks to them to make them a little more indulgent, but I’ll save that for when I know I can give some away (so that I don’t eat all of them). I hope you like them! 🙂

Orange Banana Spiced Breakfast Muffins (Paleo)

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Prep time: 10 min

Cook time: 25 min

Makes 12 muffins

Ingredients:

  • 3 large ripe bananas, mashed
  • 2 large eggs
  • 1 tsp orange zest
  • 1/8 cup unsweetened vanilla almond milk (unflavored is fine)
  • 1 tbsp pure vanilla extract
  • 3 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/8 tsp sea salt

Directions:

  1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with your preferred cooking fat.
  2. In a large mixing bowl, mash your bananas with a fork. Whisk in your egg, orange zest, vanilla extract, maple syrup and almond milk until smooth.
  3. Next, mix in your cinnamon, allspice, baking powder, sea salt and almond flour.
  4. Since almond flour doesn’t immediately absorb the liquids, I like to allow my batter to rest for about 5 minutes before moving it into my muffin tin.
  5. Once the mixture has absorbed a little, divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
  6. Bake for 18-22 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

Optional: if you’re feeling extra indulgent, spread a little ghee over them. Otherwise – I wrap them individually and take them for breakfast 🙂

Enjoy!

-S

Zesty Southwestern Egg Salad with Avocado (Paleo)

This week has been a great lesson in attitudes.

The last few days/weeks have brought nearly unbearable cold to not only the Northeast, but to pretty much the entire country. We’ve also had some incredible fodder to fuel our griping, if we’re looking for it. Iguanas and turtles are cold-stunned in the south, cities in the north are flooding and then freezing, and any time spent on the internet gets you incredibly upset, whether you’re looking at the news, Hollywood, or social media with people’s ridiculous antics.

If you’re like me, you’re thinking…

…So where am I supposed to go for some enjoyment? Good question.

I don’t really watch TV, but I’ll be darned if I don’t know who’s being chastised for taking misstep in attempting to stand for women’s’ rights in Hollywood. (I still like you, Justin)

I try not to watch the news unless it’s the weather, but wouldn’t you know it, The Trumpet is all about his fancy words and superior intellect… as is everyone critiquing him. (Not saying this is undeserved…)

I try to stay in my lane on Instagram and Facebook, but everyone’s either sick, depressed, or complaining. (I feel you, I do). Where to turn?

Well, I guess the easy answer is to unplug and ignore, but that’s a lot easier said than done… so I’ve adopted a different approach. It’s an unfavorable one, because it requires work on your own part rather than everyone else’s. It’s called an attitude adjustment, and I’ve been working on mine all year. Go me!

What do I really mean by this? I suppose you could take from it whatever you wanted, but it’s as simple as it sounds. Of course it’s easy to complain about how cold it is outside, but essentially, your complaining won’t raise the temperature. It won’t make you warmer, it won’t lower your heating bill, and it won’t make your friends happier by telling them you’re angry at the weather. Instead, make an active effort of something positive, such as “Wow! I’m really cold. At least I have this warm coat, though!” Sounds cheesy, yes? That’s because you haven’t looked at the positive enough recently to recognize that it’s always there.

Real life example… let’s say you’ve come across a cute video of a puppy and a parrot playing together on someone’s kitchen floor. They’re gently sparring and giving each other doe eyes, and suddenly your bubble is popped by the droves of comments from internet experts whose expertise seemingly includes canine and avian behavior, human social psychology, and they are also apparently attorneys when met with conflicting thought? If you can get over the surprise of how qualified these folk are in life and lucky you are to hear their riveting opinions and commentary, realize this: you’ve not yet stoked the fire in this conversation, and you have no investment in it. You’re lucky enough that their small actions have not genuinely impacted you, so keep on scrolling. I know very few people that actually get involved in these intellectual and emotional internet mud puddles, but don’t take it to heart what goes on. Make an impact in person, and make it a point that your next outward act stems from kindness and positivity.

You’d be pleasantly surprised by finding how much of a difference it can make in your life if you start by shifting your point of view on things. you’ll worry less, stress less, and won’t feel as bogged down by others’ energy. Try it out!

In the meantime, try my zesty take on an old classic — Southwest inspired (PALEO!) Egg salad. It’s got a great flavor… I hope you like it!

Zesty Southwestern Egg Salad with Avocado (Paleo)

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Prep time: 20 min

Cook time: 20 min

Serves 3-4

Ingredients

  • 6 large hard-boiled eggs
  • 1/4 cup red onion, finely minced
  • 1/2 of one large ripe avocado, peeled and mashed
  • 2 heaping tbsp of Primal Kitchen Mayonnaise
  • 1 tsp Dijon mustard
  • 1 medium jalapeño, finely chopped; ribs and seeds removed
  • 2 heaping tbsp of fresh cilantro, finely chopped
  • juice of half a lime
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • salt and pepper, to taste (I used approx. 1/4 tsp of each to start, and added more to my preference

Directions

For the hardboiled eggs:

  1. Fill a saucepan large enough to fit your eggs in a single layer. Cover with at least 1 inch of cool/room temperature water over the eggs, and bring to a rolling boil.
  2. Once eggs have boiled for approximately 30-45 seconds, cover with a secure lid and remove from heat. Let stand for 15 minutes. Once cooked, place eggs in a bowl with ice and water to stop from cooking further. Voila!

For the Salad:

  1. In a large mixing bowl, mash avocado thoroughly with a fork.
  2. Using an egg slicer (like this one*, my favorite :)!), slice the eggs in two perpendicular directions and add to the bowl.
  3. Next, add your mayonnaise, mustard, jalapeño, cilantro, lime, onion and garlic powder. Mix thoroughly.
  4. Add your salt and pepper last — sometimes the spices give enough zest where you don’t need as much salt as you think you do!

Enjoy 🙂

-S

 

 

*By clicking this link, I may receive compensation through product referral. You will not pay a different price as a result — but it would sure be great if you bought it through my recommendation! 🙂

Egg Roll Bowls Without the Roll! (Paleo, Whole30)

I woke up from a particularly unusual dream this morning. It wasn’t unusual in that it was crazy, wild, impossible… it was actually very possible. I was driving in my car on my morning commute, listening to a particular song. I was rushing, because I left my house late, and I came across a slow car in front of me. It was the Kia Soul that’s always in front of me in real life, on my morning commute (that I’ve noticed, because he has vanity plates, drives like cold molasses and I’m cursing him out, normally), and as he put-putted along the road, a giant deer jumped out in front of him. I thought to myself, “wow! had I been speeding like I normally would, I totally could’ve hit that deer.”

And then I woke up.

I have a wild imagination and have weird dreams just about every night, so I thought nothing of it. I thought nothing of how I forgot pretty much everything I needed upstairs, having to take my shoes off and run up 2 flights of stairs about 4 times and adding several minutes to my departure time. I momentarily forgot I had a dog, who needed to be let out and fed — which added even more time. I found myself rushing, throwing my things into my car, and speeding away, late. And there he was, Mr. Kia, tinkering away down the road about as fast as a sloth in an Arctic relay race (are you liking these visuals about the cold? it’s 8 degrees outside). As we’re doing about 30 in a 45, I consider passing him, because I am an asshole driver. Instead, I think better of it and stay put. Wouldn’t you know it that just then, a fairly large deer jumps across the road and is gone without a moment’s notice, several car-lengths ahead? I thought it was weird, until I remembered how my dream went almost exactly like what had happened.

One could think this is a coincidence — you can continue to think that, if you’d like. I took this as a tangible message to stop rushing through things, both literally and figuratively. The interesting thing about the universe is that you get what you give, always. If you’re into science and need proof for everything, Isaac Newton has a law that for every action taking place, there is an equal and opposite reaction. If this applies to matter that we can see, it surely shouldn’t stop there, should it?

Have you ever thought of a song, only to have it immediately come on the radio? How about thinking of an old friend who hasn’t called in years, only to have your phone ring with them on the other line? Have you ever had a “feeling” that something was going to happen, and shortly thereafter, you find yourself in the middle of that “something”? My friend, this is not just a Spidey-sense… you are manifesting what’s happening. This is very important to consider, because this can involve both positive and negative things in your life.

Let’s back it up for those that aren’t into the whole cosmic world unseen. Have you ever come across someone with a bad attitude that just can’t catch a break in life? What are they doing? Are they anti-social — pushing away help and resources when they need it? Are they always down on themselves, convinced nothing good will ever happen to them? As much as people don’t  want to admit, their attitude and actions within themselves is the problem — everything starts internally with this low-vibration energy.  Think about it — changing their inward thoughts about themselves and their world precipitates their external behavior. When they are kind to themselves, those around them start offering their help. The more encouragement they’re given, the more optimistic they become — and with optimism comes confidence, all of which is a significant lift in vibrational energy. Like begets like, and that’s something everyone knows. If you are putting out positive energy, you will get it back in some way, shape or form. This happens both ways.

I’ve just oversimplified this greatly, but it truly does not need to be more complicated. See for yourself — start channeling your thoughts on what you truly want or need in life as specifically as possible. Think about how it would feel to have exactly what you’re thinking of — where are you? What are you doing now that you have it? What does it feel like? What does your life look like now that you have what you have? Keep it positive, open and optimistic, and keep an eye out for messages in response to that. These messages may shift your priority, or even point you towards the realization that you don’t actually  want what you think you do. All that matters is that you do what you can to live your best life 🙂

Onto food… in the spirit of using up what I had in the kitchen and trying not to indulge in some Chinese food for lunch, I decided to make my own twist of a pork roll (without the fried shell, of course!) Try it for yourself… it’s pretty yummy.

Egg Roll Bowls (Paleo, Whole30)

Prep time: 10 min

Cook time: 30 min

Serves 5-6

Ingredients

  • 1 lb. of organic ground pork
  • 1 large red cabbage, finely sliced
  • ½ cup broccoli, roughly chopped
  • 1 large yellow onion, sliced
  • 1 cup julienned carrots (about 2-3 large carrots)
  • 2 tbsp. extra virgin coconut oil
  • 2 tbsp. sesame oil
  • 1 inch peeled ginger, grated
  • 2 large cloves garlic, grated or diced
  • 1/4 cup coconut aminos, plus more to taste

Instructions

  1. In a large skillet over medium high heat, add your coconut oil.
  2. Add your onion, and sauté until translucent – about 5-6 minutes. Add ground pork, and break apart with your spatula. Sauté until it’s fully cooked, about 10-15 minutes, continuing to stir.
  3. Next, add the cabbage, broccoli and carrots and cook until tender, stirring often- another 10 minutes. You want it cooked but not super soggy – just a bit of crunch left!
  4. Meanwhile as it cooks, whisk together your ginger, garlic, coconut aminos and sesame oil in a small bowl, and set the sauce aside.
  5. Once your main ingredients are cooked, Add the sauce and stir thoroughly but  gently.. you don’t want your sauce to muddy the veggies!
  6. Serve immediately with some hot sesame chili oil, or sriracha.

Enjoy!

-S

Crispy Crunchy Onion Rings (Paleo, Vegan)

Today is a snow day! I’m always a huge fan of snowstorms, especially when it allows me to stay home and cook new recipes in between meetings. However, today my pantry was a bit empty, and my workday was a bit busier than anticipated so I haven’t had a whole lot of time.  Still fun, though!

I woke up this AM and did some yoga since I had some extra time with not getting very far after trying to drive to work. I had a little motivation since I got a nice new YogiToes yoga towel for Christmas, but I forgot how much better you feel after doing some nice stretches and sequences. I need to make it a habit to fit more of that into my weekly routine.

On a more upbeat note, who loves bar food? I do. I love going somewhere and getting nachos. I love fries (potatoes, obvi), I love chicken tenders, and I love onion rings. Unfortunately and fortunately, I don’t really eat any of it anymore. While I treat myself to some French fries every now and again, what I really miss is onion rings. Battered, delicious, stinky…. They’re the best. And yet…. i’d feel like crap after I ate them. Tons of breading, crappy oil, weird onions… so imagine my surprise when I figured out how to make some crispy crunchy un-yun ranggss?

These are delicious plain, or with some sriracha mayo (homemade recipe for some paleo mayo here!). make them for a snack, or for a party. Enjoy!

 

Crispy Crunchy Onion Rings (Paleo, Vegan)

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prep time: 10 minutes

cook time: 20 minutes

Serves 2-3

 

Ingredients

  • one large white onion, cut into 1/2 inch thick rings
  • 1/2 cup unsweetened almond milk
  • 1/2 cup brown rice flour
  • 2 tbsp tapioca or potato starch
  • 1/3 cup almond meal
  • 1 heaping tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tbsp salt, plus more to taste
  • 1 tsp garlic powder
  • 1 pinch of paprika
  • ~2 tsp grapeseed oil, for brushing

 

Directions

  1. Preheat your oven to 425 degrees F.
  2. In a small bowl, whisk your tapioca starch and almond milk together. Set aside.
  3. In a larger bowl, mix brown rice flour, almond meal, nutritional yeast, salt and spices until completely combined.
  4. Take your first onion ring, submerge into the milk, and then place into the breading, making sure the onion is evenly coated. Place on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.

Note: If you want them to have that shimmery look like they’re right out of the fryer (even though you took the healthy route :)), brush with a pinch of oil right when you remove from the oven.

 

Serve, and enjoy!

-S

Your paleo ingredient questions answered!

A quick follow up – a few of you have reached out to ask about certain ingredients I use, and I wanted to share my favorite staples I use when cooking. Most everything is available through the links to Amazon I’ve included below –  I highly recommend purchasing them as alternatives to what’s in your local grocery store. (Plus, if you purchase through these links… I may get a perk! :))

Try these items out one at a time if you’re new to substituting a healthier alternative… if you’re brave, buy them all at once. Have fun!

Coconut Aminos

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Soy sauce is often derived from wheat – this can be problematic if you’re gluten intolerant, or strict paleo. Coconut aminos is made of aged coconut sap and sea salt, and has considerably less sodium (90mg sodium while a teaspoon of soy sauce contains about 307mg… pretty good!). It’s naturally gluten-free and vegan, so it’s an easy staple for Asian dishes or anything needing a good briney flavor that falls within the Paleo realm. You can find it here.

Zoodles

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Zucchini noodles are pretty simple – spiralized zucchini made into noodle shape. Another really versatile alternative to pasta, zucchini is gluten free, grain free and egg free, because, well… it’s a vegetable. Zucchini tends to completely absorb whatever seasoning you’re putting in your dish, so you don’t need to worry about competing flavor. They don’t require extensive cook time because zucchinis are not inherently firm or tough veggies… a win/win! Considering zucchini is relatively inexpensive, a spiralizer is a worthy investment to make in your kitchen. You can get it here!

Paleo Mayo

If you’ve ever thought about what’s in normal mayo, there’s a lot of unappealing stuff like soybean oil, sugar from god knows what, calcium disodium, or sunflower oil. You could either make your own (recipe here!), or buy a few of my favorites, such as NuCo Coconut Mayo or Coconaise. (buy the two and get free shipping!)

Ghee

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Ghee is prepared by simmering butter (which is churned from cream) until it separates. Impurities are skimmed from the surface, leaving behind the clear remaining fat without any solids. The taste of ghee depends on the quality of the butter used, so I definitely don’t skimp on this. A little goes a long way. While ghee is inherently dairy, it lacks the polyunsaturated fats when reduced and clarified, making it a beneficial (but still optional) part of a Paleo diet. I like Ancient Organics, available here. (Don’t worry – this will last you a looonnggg time!)

Coconut Milk/Cream

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Honestly, I thought I hated coconut. In theory, I’ve always loved coconut — it smells tropical and beachy, is the all-around team player of the fruit world (it does it all) … I even have a teddy bear from when I was 2 years old with fur similar to shredded coconut, aptly named “Coconut”. I just don’t enjoy the coconut flavor in everything I eat, which is why I prefer this brand (it’s really mild). You can sub this for dairy, and if you play your cards right with your seasoning, you won’t even notice the coconut. Many of my recipes have it, both sweet and savory. You can get it here as a pack of 6, which I like (because I always need it on hand). If you’re looking to try a can first, you can find it at your local grocery store.

Healthy Oil Alternatives

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There are so many great alternatives to the standard canola and vegetable oils, and there’s a lot of health benefits to using different oils. There’s a lot of science behind what “fat” to choose, because some are good, some are great, and some are just bad. Saturated fats are often found in dairy and red meats — all “saturated” means is that the carbon atom of a fat molecule is inundated with hydrogen ions. Is it bad? well… too much can lead to heart disease, but moderation is key. Unsaturated fats are derived from veggies, nuts, seeds, and fish. Unsaturated, just like above, means there’s fewer hydrogen atoms surrounding the fat molecule. A few things that I like to use are saturated fats like palm oil, ghee and coconut oil, as well as unsaturated fats like avocado oil, safflower oil and olive oil.

Arrowroot Powder and Tapioca Flour

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Like any aggressive eater, I love sauce. I love gravy. I love saucy gravy covering my food, all of it. Thanksgiving is my holy grail, where I can pour gravy over my entire plate, multiple times, without judgment (or adherence to my normal eating habits). Depending on the dish, I use arrowroot powder or tapioca starch as alternatives to flour or corn starch. I find that I like the consistency of tapioca starch more with broths, and arrowroot powder tends to turn out better with things that are fruit based. Experiment with each, and see what you like! Find my favorite brand, Bob’s Red Mill, which has arrowroot powder (here) and tapioca flour (here).

Keep an eye out for more recipes! In the meantime, follow me on instagram at @thedivinekitchen 🙂