Peanut Butter Banana Cream Bites
***Note: Use high cacao content dark chocolate.
2 large bananas
1/4 cup natural peanut butter
1/2 cup chocolate chips
2 tbsp-1/4 cup milk of choice
Line a cookie sheet with waxed paper or parchment. Slice bananas into coins about 1/2–3/4 inch thick. Spread a little dollop of peanut butter on top of each one. In a small bowl, combine the chocolate chips and milk (remember, less is more). Microwave in 15 second increments until you can whisk them together. You want it to be a dipable consistency, not spreadable. Add a splash more milk if necessary. Dip the banana chunks using a fork as a little chocolate-coating forklift, dipping them into the melted chocolate. Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (3–5 hours). Remove frozen banana chunks from the sheet and store in a freezer container. Enjoy!
Ever since I saw Ilva's sumptuous Almond and Ricotta Cake I've been jonesing for something with lemon. The odd thing is- her cake doesn't even have lemon (strange the way our mind works and sweeps us away along memory traceries of scent and flavor) but I started craving a cake laced with citrus- not too sweet and not too light. A cake with character and heft.
The day I decided to bake, of course, I had no ricotta, but I did have organic plain yogurt and plenty of blanched almond flour. Inspired by Ilva's recipe, I tweaked her ingredients with those I had on hand and baked up a lovely simple cake that reminds me of a coffee cake I remember liking as a child, a bakery cake called Louisiana Ring made by Freihofer's- yet in truth, that cake featured a hint of orange rather than lemon.
There's that memory glitch again.
Some intuitive leap from taste to taste. An image, a smell can trigger a remembrance as vivid as the day you experienced it, enhanced, I imagine, by hindsight. This ability sharpens as you get older.
Time seems to condense into the senses (invoking forgotten details). You start believing the Buddha's theory about ten dimensions. You start savoring the smallest moments. Your husband hands you a mug of green tea, the steam rising in the late afternoon sun slatted through the bamboo window shade, and a loss from the past heals for a moment.
Next time I make this recipe I think I'll use oranges.
Lemon Yogurt Cake Recipe
For this recipe I used blanched almond flour which is slightly softer and more flour-like than straight almond meal processed from raw almonds. I've made cakes with both. I thought the blanched almonds worked well in this cake. The lemon peel imparts a little chewiness.
1 cup almond flour
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese (or butter or vegan margarine), softened
1/2 cup organic plain or lemon yogurt- low fat is fine
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon bourbon vanilla extract
Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
Add in the lemon juice, lemon zest and vanilla; beat to combine.
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
Cool on a wire rack; and release from the pan. Dust with powdered sugar.
Makes 10 servings.
This cake freezes well. I just ate a piece warmed slightly. It's moist and tender.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.
SKINNY BROCCOLI SALAD
(This recipe came from my Weight Watchers page of healthier recipes.)
2 stalk(s) uncooked broccoli, Chopped
1 head(s) (medium) uncooked cauliflower, Chopped
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped
1 large fresh tomato(es), chopped
1/2 large uncooked red onion(s), Chopped
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped
1/2 cup(s) low-fat shredded cheddar cheese
1 1/2 cup(s) fat free Ranch dressing (I changed the dressing to Ranch because I liked it better with Ranch.) for more recipes & tips join us! >>Journey To Health With Tonya
Total Time: 20 min
© 2015 by Karen Calandra. All rights reserved.
The content on this website is for informational purposes only. The information and any recommendations on this website are not intended to replace the advice of your qualified health care provider. Karen Calandra recognizes that no one person is the same, Your health care provider should always be consulted before beginning any new exercise, supplementation, nutritional guidance or health plan. Karen Calandra assumes no responsibility for any adverse effects arising from the suggest use or application of the information contained herein.