BananaCado Sammy

BananaCado

 

 

Sounds strange, tastes good. Ok, I’ll elaborate.

So, my latest obsession is the Food Sense app for iPhones. (Here’s a review). However, you totally do NOT need to have an iPhone, or any phone to come up with the same answers this app offers. It will just take a bit more effort on your part.

Food Sense helps track what is called a pulse test. Dr. Arthur Coca wrote a book called The Pulse Test, “…his classic bestseller shows readers how to find their personal allergies and avoid illness. The Pulse Test shows readers step-by-step how to discover their pulse pattern and test themselves to find out what foods and/or inhalants cause their pulse to work beyond its regular capacity.”

Basically, testing your pulse will help you discover possible allergies and sensitivities. Both of which cause inflammation. Which is basically the path to h-e-double-hockey-sticks.

You start the test by measuring your heart rate while still lying in bed, first thing in the morning. This is going to set the bar for the rest of the day.
Then, you’ll take your pulse one minute before sitting down to eat. Once you are done eating, you’ll wait thirty minutes until you track your pulse again, then sixty minutes and then ninety minutes. Any sensitivity can show up as a raised pulse up to ninety minutes after eating.

Dr. Coca discovered that a pulse rate 16 or more beats higher than that first pulse reading of the day, means there is a sensitivity or possibility of allergy. How cool is that?

Aaaaaand, what does that have to do with an BananaCado Sammy?

Well, as I’ve known in my own head, long before the iPhone came around, I have a major sensitivity to sugar. I just can’t handle it like everyone else. Which totally makes me wonder if that’s why I can have one glass of wine and look like I’ve been cast in the movie The Hangover?

tumblr_lxaib3zOwi1qk0gvbo1_500

 

I’m also off the charts with tomatoes, which I have never, ever known about. And pasta, but…duh on that one.

Anyhow, I made the BananaCado Sammy in hopes of creating a dessert that needs no added sugar. Which always means fruit, which usually means boring. I tried the final product out on my parents and husband and all approved. My dad suggested I’d might want to sprinkle some sugar on top. I totally inherited my sugar intolerance from him, I’m sure! He just doesn’t know it yet.

My mom is full aware I blame her for my cereal weakness. Some girls get their hips from their mother, I get an undying love for cereal.

BananaCado Sammy
 
Prep time
Cook time
Total time
 
Don't skip the butter, just make sure it is organic, from a grass-fed cow. It makes a huge difference!
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • 1 Banana
  • ½ Avocado
  • 1 T. Butter
  • ½ Square of Matzo
  • Sea Salt
Instructions
  1. Melt butter over medium-high heat in a medium skillet. Saute' banana until golden and a bit crispy.
  2. Spread avocado gently over Matzo and spoon bananas over top. Sprinkle generously with some sea salt and enjoy!
 

oatmeal chocolate chip cookies

Oatmeal Chocolate Chip Chunky Chookies

What I really want to call these babies are chookies. Chunky cookies.

They started out as an attempt to make a yummy gluten-free cookie and it is really good that I didn’t offer one to my good friend who suffers from Celiac, because they are NOT! I grabbed a small bag that looks like all the other bags I buy from Sprouts. Tapioca starch? Nah. Rice flour? Nah. Graham flour, perfect! Graham flour is another form of wheat flour, so major gf fail there.

Chookies are really thick cookies that could also be considered a big, fat granola ball, minus the super-crunch.

cchipcookies

 

Before I pass on the recipe, I want to take this chance to talk to you. Because…you are an adult. Also because, you don’t need me to wipe you.

*Disclaimer: If you do need me to wipe you, you’ll need to get on the waiting list. 

I’ve been busy playing camp counselor/mom/swim coach/cook/you-get-the-idea, while school is out. While yes, it is fun, it’s also so, so constant. Every day is a new field trip or playdate or experience. I’m ready for a real vacation. I have been away from both kids for one night. Like, never. Like…mama goin’ crazy. Ready for a girl’s trip kind of crazy.

I’m not a big party girl though, I’d love to go to Vegas for some restaurants, gambling, museums and shopping. Translation: Don’t have me plan your bachelorette party. 

Can we talk about my kids (again) for just one minute? I’ll keep it short, promise.

My oldest son, Dallas loves to give me “helpful hints”. When I talk about or try to work on my ebook, he wants me to hear all of his ideas. Every word of his ten thousand sentence paragraph. And, here’s what every idea sounds like:

Me: “I’m trying to work on a Harry Potter recipe.”

 

“Oh, Mom, I know! You could make a thing with pudding and then….

Me: “Hang on Dallas, I’m working on a recipe for E.T.”

“Mom, I have an idea. You just get some pudding…

Me: “Let me just take this picture of this drink for Curious George.”

“Oh! Mom! You know what would be awesome? If you took pudding…

I don’t have a transition here. It’s just pudding, pudding, pudding and on to the next topic.

 

We’ve seen the kid movies that have all come out. While I loved Turbo, I’m extra looking forward to Cloudy With A Chance of Meatballs 2 in September. My kids are just looking forward to more Red Vines and popcorn.

IMG_3358

These are my kids.  They are children who have yet to learn that the movie snacks and treats cost more than the film’s budget. Popcorn, two drinks and some candy? Yeah, that will run you about $12 mil.

Alright, back to the chookies. This recipe is a bit funky. No white sugar, no white flour, but it tastes better than you’d expect. I’m gonna go out on a limb and say they taste better than whitened up cookies!

Oatmeal Chocolate Chip Chunky Chookies
 
Prep time
Cook time
Total time
 
Dates should be soft. If they are cold or hard, let them soak in very warm water for 10 minutes+ to soften.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 150 grams or 5+ ounces of dates
  • ⅓ cup coconut sugar
  • ½ cup butter (1 stick) - softened
  • 2 eggs
  • 1 tsp vanilla

  • 3 cups oats
  • ½ cup graham flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1½ - 2 cups of chocolate chips (depending on desired level of chocolate-ness!)

Instructions
  1. In food processor, work together dates, coconut sugar and butter to create a creamy consistency. Transfer to a large bowl and mix in eggs and vanilla. In a smaller bowl, mix graham flour, baking powder, salt and cinnamon.

  2. Gently stir oats into the wet mixture in large bowl. Add the remaining dry ingredients, followed by chocolate chips.

  3. Work dough into little balls and gently press the balls down with your palm, onto a greased cookie sheet.

  4. Bake at 350° for 12 minutes. Let cool completely!
 

The New Recipe Page

checkit

 

Take a peek at the new menu on the top of the FoFo homepage. You can find an archive of all the recipes (well, the ones that taste good) on the recipe page. There are ten categories, each with recipes listed in alphabetical order. The best part is that the archive will constantly update itself.

I know you are probably not anywhere near as excited about this as I am, but thanks for pretending!

Start Your Own Food Blog!

Or beer blog, or dessert blog, or healthy eating blog or Vegan blog!

grilledchicken photo (16)

If you look back at my first year of posts, you’ll notice a serious difference. My blog design is all over the place. I don’t have a program in place to keep all recipes looking the same, with a print option. My widgets were limited, my photo sizes were off the charts and my lighting needed some serious help.

2011-11-17DSC03507 

Long story short, I went to blogging school! I had planned (if you remember) to go to a food blogger conference this year. I was all set to go to Seattle in September, until I found Food Blogger Pro!

After holding off for a couple months, I jumped in and went to food blogging school and was amazed. I shouldn’t have waited so long. For $25, I had a month’s worth of blogging videos and tutorials at my fingertips. By this time, I was two years into food blogging and figured I knew most of what I needed to know. By month three, I still hadn’t done all I had wanted to and couldn’t wait to watch more blogging tutorials!

If you are thinking of starting a blog, Food Blogger Pro will take you from the very first step to your blogging goals. Seriously worth a look!

Learn how to start and grow your food blog with Food Blogger Pro.

Peanut Butter Chickpeas

Peanut Butter & Chocolate Chickpeas

Our heat wave has called it quits for a bit and gave me a chance to turn on the oven and get to roasting. So, I have to confess that I set out to make this snack for my kids, but that didn’t pan out. Uh, I kinda ate them all before my kids even woke up.

This snack is easy to make, healthy (minus the optional chocolate chips) and satisfying. You just need the secret ingredient, powdered peanut butter.

Don’t close your browser! Give me a chance!

Powdered peanut butter is peanuts, with the fat all pressed out. You are basically left with a flour like consistency of peanut butter. The most popular brand is PB2, but I found another type at Sprouts. This brand has organic peanuts, organic coconut sugar and sea salt and that’s it. Here’s the reason why you’d want to buy this stuff, 1.5 grams of fat instead of 16 to 18. This means way fewer calories. 45 for two tablespoons!

20130711-140419.jpgNow, I LURVE peanut butter, so I am not brave enough to take the suggestion on the jar of mixing the powder with water to create a spreadable butter. I’d put it in smoothies, baked goods or yogurt instead.

And, I’d put it on chickpeas!

Peanut Butter Chickpeas

PB & Chocolate Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 2-3
Ingredients
  • 15 oz. can garbanzo beans, drained
  • 2 T. powdered peanut butter
  • 1 T. cinnamon
  • 2 T. honey or stevia if preferred
  • 1½ tsp. sea salt
  • 1 T. olive oil
  • ½ cup mini chocolate chips
Instructions
  1. In a medium bowl, mix drained beans with all ingredients, other than chocolate chips. Roast mixture at 375° for 75 minutes, or until crunchy. Let chickpeas rest for a minimum of 10 minutes. Mix in chocolate chips. Go to town, Charlie Brown.
My computer is dying a slow death, so I’m uploading our whole life onto different backup type things, which I believe is the totally technical term.

Hope your summer is going great! Now that we are home from back to back trips, I’m ready to get cookin’! I whipped up the recipe that will go along with the Curious George movie for the ebook. Ya-hum. So, so yum.

Happy Thursday friends! It’s my hot power yoga night and I’m ready to sweat the grumps out.