March 2012 archive

Strawberry-Banana Cream Cakes (w/ Coconut Whipped Cream)

On my way home from DC, I picked up a Food Network Magazine for a little inspiration.  There was a recipe for strawberry corn cakes that look uh-mazing…I mean, how can you not want something warm, sweet, and smothered in strawberry compote and cream??

Well, I kind’ve shelved the idea until I saw this recipe on How Sweet It Is, I took it as a sign to get off my lazy ass and do something with those sorry-looking bananas sitting on the counter.

I suppose you could just as easily call these nuggets of love “muffins,” but calling them “cakes” is so much more sophisticated, right?  Oh, and there’s no sugar–other than from the strawberries and bananas.  Look at me go!  Sweet and delicious without making your body hate you.  You’re welcome!

They’re great without the cream or compote, too, so don’t get too overwhelmed if it seems like a lot of work.  However, I have to stress that the cool, juicy strawberries and rich cream on top really make life worth living.  A note on the coconut cream, though…you have to use the full fat stuff to get proper consistency.  I don’t know why anyone would use lite coconut milk for anything anyway, but this time, I mean it.




(Makes 18)

3/4 c Coconut Flour

1/2 c Ground Flaxseed

1 t Salt

2 t Baking Soda

8 Eggs

3/4 c Coconut Milk

1 T Vanilla

4 Bananas, mashed

1 c Strawberries, sliced and diced

Strawberry Compote:

1 Pint Strawberries, sliced and diced

Coconut Cream

1 can Coconut Milk (FULL FAT!!)


Preheat the oven to 350 degrees.

Combine dry ingredients and whisk together.  In a separate bowl, whisk the eggs with the coconut milk and vanilla, then add the mashed bananas.  Pour the egg mixture into the dry mix and whisk together until smooth.  Fold in the strawberries.  Spoon into muffin cups and bake for 30-35 minutes, or until they pass the toothpick test.

To make the compote, heat the strawberries over medium-low heat.  Cook for about 10-15 minutes until the berries are soft and the liquid simmers, stirring constantly to ensure they don’t burn.

To make the coconut cream, place the whole can of coconut milk in the refrigerator for at least 3 hours.  Open the can and spoon out the thick layer of coconut cream into a bowl (leave the coconut water on the bottom).  Beat the cream with an electric mixer until it reaches the consistency of whipped cream.

Assemble the cakes for proper presentation (I’m so professional like that…) by topping a cake with a spoonful of compote, then topping with a spoonful of cream.  People will think you’re a culinary genius.  Enjoy!

Gratuitous Happy Husky pic…

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Shrimp ‘n’ Eggs

After Thursday’s Box-Stravaganza, my kitchen is a little lacking.  I mean, who’da thunk these people would take EVERYTHING?  Seriously, they even got Ross’s laptop because it wasn’t properly marked as something to leave out.  As far as my kitchen goes, let’s just say it’s been an adventure in learning how to get eggs out of a pan with a tablespoon.  Literally.  Because it didn’t cross my mind to hold on to a spatula.  STUPID.

Thankfully for you, the eggs made it on the plate and I got some shrimp cooked up perfectly to go on top.  I know, I’ve never had shrimp with eggs, either, but I really needed to use up what I had leftover from Monday.  And yes, shrimp with eggs is fracking delicious.  And quick…oh, so many thanks, little shrimpies for being so quick to cook…


(Serves 2-3)

2 T Olive Oil

1/2 lb Shrimp, shelled and de-veined

1/4 c Fresh Cilantro

1 Clove Garlic, minced

1/4 t Sea Salt

1/4 t Black Pepper

1/4 t Oregano

1/2 c Shrimp Stock

8 Eggs

1/4 c Coconut Milk

Salt and Pepper to taste


Place shrimp in a bowl with stock, salt, pepper, oregano, and cilantro.  Set aside.

Heat olive oil in a saucepan over medium heat.  Add the garlic and saute until soft.  Add the shrimp mixture and cover for about 3-4 minutes until cooked through.  Reserve 2 T of liquid to flavor the scrambled eggs.

Beat eggs together with coconut milk, salt and pepper, and shrimp juice.  Scramble over medium-high heat.  Top with shrimp and enjoy!

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Sausage-Kale Egg Bake

So the movers are here TODAY…and we have stuff everywhere.  Yeah, no.  Not feeling a cross-country move so much anymore.  Biggest-Pain-in-the-Ass of 2012, right here!

Good news, though, is my wedding is officially less than a month away!  Wait, did I say “good news”?  Because I should really rename my wedding “The Second Great Pain-in-the-Ass of 2012.”  I won’t get into it, but let’s just say I spent three figures on f*cking rose petals last night at Michaels…and everyone is coming from out of town…and I just might start a third World War with m seating plan…and MY DRESS IS TOO TIGHT.  It seems my ass inflated an entire size since I got it six months ago.  Granted it looks better than six months ago because I was kind’ve a skinny bitch when I got home from Iraq and hadn’t lifted anything heavier than a soup can at the gym since before I could drink, bit STILL.

This is why people go to Vegas, people!

But you know what’s great?  Like, really great?  Sausage…with runny eggs baked on top…chock full of sweet potato chunks and kale…oh, yeah.  Makes it all worthwhile, right here…


1 lb Ground Sausage

2 T Olive Oil

1 Onion, diced

4 Garlic Cloves, minced

1-2 Sweet Potatoes, cubed

1 Bunch Kale, torn into pieces

1 Pint Cherry Tomatoes

1 t Sea Salt

1 t Black Pepper

1/2 t Thyme

1/2 t Dried Parsley

6-8 Whole Eggs


Brown the sausage in olive oil and set aside in a mixing bowl, keeping the drippings in the pan.  Sautee the garlic and onion until soft, then add sweet potatoes and seasonings.  When the sweet potatoes are softened a bit, add the kale and cook until slightly wilted but not mushy.

Add the cooked vegetables and cherry tomatoes to the sausage, careful not to transfer too much liquid.  Stir well to combine and pour into a 2.5 QT baking dish.  Bake at 400 degrees for 15 minutes.

Remove from the oven and, using a spoon, make 6 evenly spaced indentations in the casserole.  Break a whole egg into each indentation, keeping the yolks intact, and return to the oven.  Bake for an additional 15 minutes or until the egg whites are set (you can bake a bit longer if you want the yolks cooked through and not runny).

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Peach Cilantro Chicken Salad

My standard baked chicken thigh-over-greens-and avocado has been getting OLD lately, so I decided to go cuh-RAY-zee and change it up a bit.

So, clearly, my idea of “crazy” still means I have a chicken salad, but this is what you get when you take the time to throw it in a food processor and add a bunch of other stuff to make it all colorful and spring-y.  After all, the weather and foliage (is that word OK to use in the spring?) are so lovely and refreshing it’s only natural that my lunch should be, too!


4 Large Chicken Breasts

1 c Paleo Mayonnaise

4 Peaches, diced

1/2 Sweet Onion, diced

1 t Sea Salt

1 t Black Pepper

1 T Lime Juice

3/4 c Chopped Fresh Cilantro


Bake the chicken thighs at 375 degrees for 1 hour and allow to cool completely.  Once cool, cut into chunks and place into a food processor.  Pulse until finely diced but do not puree (no baby food, people!).  Transfer chicken into a mixing bowl.

To the chicken, add the mayo, lime juice, onion, peaches, salt and pepper, and cilantro.  Mix well to combine and refrigerate at least an hour before serving to allow the flavors to marry well.  Serve over greens, stuffed in an avocado, on its own, or on some Paleo Bread!

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Baked French Toast

There’s something so comforting about sweet cinnamon-y aromas filling the house in the wee hours of the morning.  My Mom made this stuff (well, the totally non-Paleo kind) for so many Christmas and Easter mornings so the scent evokes some very potent warm-and-fuzzies.

Warm-and-fuzzies are exactly what I need, too…I’m honestly a little homesick after spending last week surrounded by friends and family, and with my Man out of town for the week I’m a little lonely, too.  Woe is me…

Oooey-gooey, carmelized-on-top, sweet baked goodness?

Yes, Please.


1 Loaf Paleo-Friendly Bread (I used banana bread…I’ll post a recipe soon)

10 Eggs

3/4 c Coconut Milk

1/2 t Salt

1 t Cinnamon

1 t Vanilla


Arrange slices of bread in a greased 2 QT baking dish.

Beat the eggs, coconut milk, and seasoning with an electric mixer until frothy.  Pour over bread, cover the dish, and place in the refrigerator for at least 3 hours or overnight.

Bake at 350 degrees for 30-40 minutes until golden brown on top.  Serve with butter and maple syrup!

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