Fourless Banana cakelettes

The Cavewoman Cafe

I have used baking as a form of therapy since I could hold a spoon and stir. There is something so soothing and calming about it for me. It probably all started when I would sit on the counter and “help” my mother bake banana bread. My special job was mashing the bananas, which I was quite good at.

Then when the banana bread was baking, the fragrance would infuse the house with that luscious scent of love. I would be so excited to get the banana bread out of the over and spread butter on warm slices. It seemed like it took forever! But it was well worth the wait.

Since our house has turned into the Cavewoman Café the aromatic scents wafting from the oven are mostly roast beef and sweet potato fries. Every once in a while, when the woes of the world become too great, I…

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Pesto Shrimp Parmesan

I don’t have a picture of this one. It was so yummilicious, I wanted to dig in right away instead of going to get the camera. A couple weeks ago, we ate at a well-known seafood restaurant that was featuring an all-you-can-eat shrimp special. Diners can choose from 5 or 6 different variations of shrimp (cue Forrest Gump’s shrimp routine) and they keep bringing them as long as you keep putting them away.
In the words of the infamous Steve Rogers, “I can do this allll day!”

Well, not quite. I gave up after 4 helpings. I had shrimp scampi, terriyaki shrimp and their newest offering – Parmesan encrusted shrimp. Oh my heavens was that good! Pretty much it was scampi topped with Parmesan and baked to crisp the cheese topping. Garlicky, swimming in butter, cheesy … Heaven!

I’ve been hankering for it ever since. So today I was at the store and decided to get some shrimp and try my hand at it. I looked around on the web for copy cat recipes, but none really quite seemed right. But I got the basic gist of it. I then made my own variation on the theme … pesto!

So here goes … (I don’t write recipes well. It’s like I cook – a little of this, a little of that)

  • Shrimp – I used peeled, deveined, de-tailed 18-20 count raw shrimp that came frozen in a bag. About a quarter pound per person, and there’s two of us.
  • 4 tablespoons Butter. The real stuff. Not the chemical laden, artery clogging fake butter crap.
  • Generous splash of olive oil – yes, EVOO
  • Garlic. Lots. A clove or two, minced.
  • Splash of lemon juice
  • 3 or 4 tablespoons of pesto sauce. Make your own or get it from a jar. Read the label, make sure it’s just olive oil, basil, Parmesan and pine nuts. Nevermind, make your own.
  • Generous amount of Parmesan cheese. The real stuff, not that powedered junk in the green can.
  • Heavy cream – about a 1/4 cup or so

Preheat oven to 375. Melt butter in skillet over medium heat, add a couple tablespoons of olive oil. You want the shrimp to swim. Add shrimp and garlic and lemon juice and pesto. Cook until shrimp just turns pink. Leaving the oil, butter and most of the garlic in the skillet on low, with a slotted spoon, remove shrimp to a baking dish large enough so the shrimp can lie flat in a single layer. I used a cookie, lined with foil. Cover shrimp with a good amount of Parmesan. Place in oven and bake for about 15-20 minutes, or until cheese is starting to get crispy and brown around the edges. In the skillet, turn heat back up to medium, add cream and bring to a simmer. Stir frequently. By the time the shrimp is done in the oven, the sauce should reduce and thicken a little.

As we are low carb diners, we do not eat pasta (or any grains). This time I used shiritaki noodles in place of pasta. Other options would be to julienne some zucchini, or put it through the spiral slicer. Spaghetti squash is also a good option. Or steamed or sauteed vegetables. Whatever you choose, when the shrimp is done in the oven, spoon on top trying not to knock the cheese off. Spoon sauce over top all and dig in.

I’ll figure up a carb count later but eyeballing the ingredient list, I’d say it’s darn low. A low carbers don’t count calories. Delicious taste is all that counts, right?

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

From Against All Grain

This cupcake is perfectly moist with just the right amount of sweetness. There’s fresh strawberries in both the batter and the frosting, so you taste the berries with every bite. I used solely almond flour for this cake, as opposed to a mix of coconut and almond which I usually lean towards. Using a blender to mix the ingredients ensures that the almond flour is blended into an extremely fine grind, making the cake smooth and light. A little lemon juice in the batter and frosting makes the tart strawberries sing.

Visit Against All Grain for the recipe!

These are a bit carb-y for someone on a weight loss plan, but otherwise they are perfectly healthy and look absolutely yummy!

What Really Causes Heart Disease

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

 

Emphasis in original.

 

Read the rest here:
World Renown Heart Surgeon Speaks Out On What Really Causes Heart Disease

 

It is my greatest hope and prayer that this becomes common and accepted knowledge soon, so that we can stop killing ourselves with the food our government recommends we eat.

 

Beef Bowl with Spinach, Mushrooms, Onions, Black Olives & Garlic

Healthy Hamburger Helper

 

Recipe by Healthy Living How To
http://www.healthylivinghowto.com/1/post/2012/08/the-original-hamburger-helper.html

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients

  • 1 lb. Grass Fed Ground Beef
  • 1 pkg. Frozen Organic Spinach, Thawed, Drained & Squeezed
  • 1/2 c. Yellow Onion, Chopped
  • 1 Punnet Baby Portabellos, Sliced
  • 1 4 oz. Can Sliced Organic Black Olives, Drained
  • 1 Clove Garlic, Crushed
  • 1 tsp. Celtic Sea Salt

Directions

  1. In cast iron skillet crumble ground beef, then top with onions and mushrooms.
  2. Cover and cook on medium-high heat about 5-8 minutes.
  3. Uncover and turn, cooking meat until no longer pink.
  4. Add in spinach and cook until warmed through.
  5. Finally top with olives, crushed garlic and salt.
  6. Mix again and serve!

 

Fast Paleo » Zucchini Brownies – Paleo Recipe Sharing Site

Fast Paleo » Zucchini Brownies – Paleo Recipe Sharing Site.

Ingredients

  • 1 cup almond butter
  • 1 1/2 cup grated zucchini
  • 1/3 cup raw honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • i tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 cup dark chocolate chunks

Cooking Steps

1. Preheat oven to 350.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.

This actually makes 16 nice sized brownies.
I picked a few zucchini this morning, so this was a great way to use it.
I was skeptical that this would bake firm enough without any almond flour, but it turned out great. Really moist.