Grain-Free Coconut Banana Bread

I’m sitting at my kitchen table typing up this recipe and polishing off the second half of this loaf. It’s THAT good! It goes really well with a cup of coffee or tea. Just saying!

This is not your standard banana bread recipe. It’s free of refined sugars, and flours, instead, it’s made with ground almonds and shredded coconut. The result is a super sweet very moist slice of cake. Because it is so moist, I recommend storing your banana bread in the fridge. You probably won’t need to though because it won’t last that long!

 

Grain-Free Coconut Banana Bread

Ingredients

  • 3 medium ripe bananas, mashed
  • 1 large egg
  • 1/4 c coconut oil, melted
  • 1/4 c maple syrup
  • 1 1/2 c almond flour
  • 1/2 c shredded coconut plus a little extra to sprinkle on top
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350. Line a 9 x 5-inch loaf pan with parchment paper and spray with coconut oil.

  2. In a large bowl mash the bananas, eggs, vanilla and maple syrup with a large whisk. Next, add the dry ingredients; almond flour baking soda, salt, and shredded coconut whisk thoroughly. Lastly, stir in the coconut oil. 

  3. Pour the batter into the prepared pan and sprinkle with a little extra coconut. Bake for 40-45minutes. When its ready the center should be firm to the touch. Insert a toothpick or the tip of a knife into the center; it will come out clean when its ready if it doesn’t put it back in the oven and bake for five more minutes. 

  4. Let the banana bread cool before trying to remove it from the pan (it’s hard to wait, I know.) Slice and enjoy! 

Coconut Almond Granola

Store bought granola is one of those foods that sounds like a healthy choice, but in reality, it’s usually packed with excess sugar and oils. Good news though, its really easy to make at home, and so much healthier! Serve with your favorite yogurt, fresh fruit, and a drizzle of honey.

Coconut Almond Granola

Ingredients

  • 1 c organic oats
  • 1 c unsweetened coconut flakes
  • 1/2 c almond meal
  • 1/2 c coconut oil
  • 1/4 c maple syrup
  • 1 tsp cinnamon
  • 3 tbs seeds: chia, flax, sesame or hemp

Instructions

  1. Pre-heat the oven to 325 degrees. Combine all ingredients in a large bowl. Mix really well, making sure everything is evenly coated with maple syrup and coconut oil. I usually use my hands to do this. 

  2. Line a large sheet tray with parchment paper and pour the granola mixture onto it in one even layer. Bake for 20 minutes, then remove the tray from the oven and stir with a wooden spoon or spatula. You will notice the corners and edges start to brown first, so make sure to move the granola around so that it does not burn. Return the tray to the oven and cook for another 10 minutes or until the granola is evenly golden brown and fragrant. 

  3. Let the granola cool completely before eating. Store in an airtight container for up to two weeks! 

Crispy Olive Oil Fried Eggs with Yogurt + Herbs

Crispy Olive Oil Fried Eggs with Yogurt and Herbs

Ingredients

  • 2 eggs
  • 1/4 c full fat greek yogurt
  • 4 tbs olive oil
  • a small handfull herbs, any that you like mint, dill, chive, or parsley
  • a few slices of cucumber and or radish
  • flakey sea salt and freshly cracked pepper
  • a pinch red pepper flakes optional

Instructions

  1. Spread the greek yogurt onto a plate with the back of a spoon. Season with salt and freshly cracked black pepper. 

  2. Heat a castiron pan on medium/high. Add three tablespoons of olive oil to the pan. Crack the eggs into the pan. Reduce the heat to low. While the egg is cooking, carefully tip the pan towards you allowing the olive oil to pool onto one side of the pan. Use a spoon to gently baste the egg with hot oil; this will help to cook any lingering runny egg white. Remove the eggs from the pan and place directly on top of the seasoned yogurt.

  3. To serve; top the eggs with the fresh herbs, tearing them into small pieces with your hands. Add a few slices of radish and cucumber. Lastly, season everything with a drizzle of olive oil, salt, pepper and chili flakes ( optional.) Serve with toasted bread and enjoy immediately! 

Maple-Brown Butter Roasted Squash

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Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I love to toss it with maple syrup and olive oil. The maple syrup enhances the sweetness and caramelizes nicely when roasted. The other best part of this dish… brown butter, ugh it’s heaven! If you haven’t browned butter before do so carefully because it can turn to burnt butter really fast! This recipe is perfect for your Thanksgiving menu, enjoy!

Maple-Brown Butter Delicata Squash

Ingredients

  • 2 large delicata squash
  • 1/2 c butter
  • 3 tbs maple syrup
  • 3 tbs chopped parsely
  • flakey sea salt
  • 1 tbs olive oil

Instructions

  1. Pre-heat the oven to 400. Slice the delicata squash into half-inch rounds and scrape out the seeds with a small paring knife. Place the squash in a  large bowl and toss with the maple syrup, olive oil, and sea salt. Lay them out on a parchment lined sheet tray, making sure there is plenty of space and the pieces are not overlapping. Bake for 15-30mins flipping the squash halfway through the baking process. 

  2. Meanwhile, make the brown butter; put the butter in a small saucepan and begin to melt it over medium heat. As the butter melts, it will start to foam and then brown. Watch it carefully because it can go from perfectly browned, to burnt to hell real quick! The butter is ready when it smells nutty, and the color is like caramel. Just before serving, add the chopped parsley. 

  3. To serve; arrange the squash on a platter or large plate. Spoon the brown butter and parsley over the plate. Sprinkle with a pinch of flakey sea salt and dig in! 

Cold + Flu Tonic

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Sick or not I’m sipping on this five-ingredient tea all winter long! Turmeric, ginger, lemon, and honey are powerhouse ingredients for battling cold and flu season, and luckily they all blend together into a delicious tonic. Click here to read more about their immune boosting properties!

Cold + Flu Tonic

Ingredients

  • 1/4 lemon
  • 1tbs high quality, raw makuna honey
  • 1/2 inch piece of ginger, peeled
  • 1/2 inch turmeric, peeled
  • 1 c water

Instructions

  1. Place the honey, turmeric, and ginger into the bottom of a mug. Squeeze the lemon over top and drop that in too. 

  2. Boil the water and pour into the mug. Let steep for 2-3mins and start sipping! 

Short Rib Ragu with Pappardelle

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Short Rib Ragu with Pappardelle

Ingredients

  • 3 lbs bone in short ribs
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 4 cloves garlic, finely chopped
  • 3 tbs tomato paste
  • 3 sprigs thyme
  • 1 c red wine
  • 1 qt chicken stock
  • 3 tbs mascarpone cheese
  • 1 lb pappardelle
  • 1/2 c parmesan

Instructions

  1. Pre-heat a large dutch oven or pot with a lid to medium-high heat. Season the short ribs with salt and pepper, add a splash of oil to the pan, then sear on all four sides until golden brown and crispy, about two minutes on each side. Remove the short ribs from the pan and set aside.

  2. Turn the heat down to medium and saute the carrots, onions and garlic until soft, no need to caramelize. Stir in the tomato paste, cook for 2mins, then deglaze with the wine. Let the wine reduce by about half.

  3. Add the short ribs back into the pan along with the chicken stock and thyme. The short ribs should be covered about 2/3 with the liquid in the pot, depending on the size of your pot you may need to add more chicken stock.  Bring everything to a simmer then cover. 

  4. Let the ribs slowly simmer on the stove top, or in a preheated 350-degree oven for 3-4 hours. I like to check them every hour or so, stirring the bottom of the pot to ensure the braising liquid isn't scorching. You will know they are done when the bones are falling out and the meat is fork tender. 

  5. When the ribs are done remove them from the pot and let cool. Remove and discard the bones, then shred the meat with your hands or two forks and add it back into the braising liquid. If the sauce is too watery, let it reduce a bit more. 

  6. When adding the mascarpone you want to temper it into the sauce. To do this, take a ladle full of sauce and put it into a small bowl. Stir the mascarpone into the bowl then add it all back into the pot. This will ensure that the mascarpone doesn't split or curdle in the ragu. 

  7. Lastly, add the cooked pappardelle to the pan and toss with the ragu. Serve immediately with shaved parmesan on top. 

Cook from the Book: Zahav

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This month’s cookbook club selection is Zahav by Michael Solomonov and Steven Cook. I’ve had this book for a little over a year and have reached for it countless times. Chef Michael shares soulful Israeli family recipes from his Philadelphia restaurant Zahav. Once you’ve made the hummus from this book, you’ll never look for another recipe again. All of Zahav’s recipes are vibrant, flavorful and reliable.

I wanted to choose a recipe to share that I haven’t made before: Fried Potatoes with Harissa Tehina. For many reasons I’m not too big on frying at home, so I decided to instead roast the potatoes until they were nice and crispy! It worked really well!

Purchase Zahav here: https://amzn.to/2PwObQ8

Roasted Potatoes with Harissa Tehina

Course Appetizer
Cuisine Mediterranean
Keyword Harissa, Tahini

Ingredients

  • 2 potatoes, russet or yukon gold
  • 1 c tehina sauce
  • 3 tbs harissa
  • 3 tbs olive oil

Harissa

  • 1/2 c Aleppo Pepper (or paprika)
  • 1 clove garlic
  • 1 1/2 tbs red wine vinegar
  • pinch ground coriander
  • pinch ground caraway
  • 1/4 tsp salt
  • 1/4 c avocado oil

Tehina Sauce

  • 1 c tehina
  • 4 cloves garlic, grated on a microplane
  • 1/4 c lemon juice
  • 1/4 tsp ground cumin
  • 1 tsp salt
  • 1/4 c water, or more as needed

Instructions

To Make the Harissa

  1. Place all the ingredients into a blender and blend on high until combined. 

To Make the Tehina

  1. Whisk together the garlic, lemon juice, cumin and tahini. The mixture will become very thick. Whisk in the water until the tahini is pourable. Season with salt. 

For the Potatoes

  1. Pre-heat oven to 400 degrees. Thinly and evenly slice the potatoes to 1/4in thick. To make it easier, you can use a mandoline. Toss the sliced potatoes in olive oil and salt, and lay on a parchment-lined sheet tray in an even layer, not overlapping. 

  2. Bake for 25-30mins until browned and crispy. 

  3. To serve: in a shallow bowl, pour the tehina and top with the harissa. I like to do a swoop with a spoon to combine the two sauces, but not fully mixing them. It looks really pretty! Serve the warm crispy potatoes on the side and let people dip into the sauce. 

Romesco Sauce

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Romesco is a Spanish sauce made with roasted peppers and almonds. Kind of like a pesto! You know I’m the queen of short-cuts and hacks, but I really think this sauce tastes better with freshly roasted peppers. If you’ve never made them before don’t worry, it’s really easy! Turn on a burner on your gas cooktop and set a pepper directly on the flame. Let the pepper completely charr on all sides, carefully turning with tongs when necessary. Remove the charred pepper from the burner and place it into a bowl and cover with plastic wrap. Let the pepper cool and steam in the bowl for 10 minutes, then rinse it under cool water, gently peeling off any, and all of the charred skin, and discarding the stem and seeds. Once you’ve peeled and seeded your peppers, you’ll end up with soft, sweet, tasty pepper flesh.

Note: If you don’t have a gas burner you can charr the pepper under your oven’s broiler.

Romesco Sauce

Ingredients

  • 2 roasted red reppers fresh or jarred is fine
  • 1 garlic clove
  • 1/2 cup toasted slivered almonds
  • 2 tbs sherry vinegar
  • 1 tsp smoked paprika
  • 1/2 cup olive oil
  • 1 tsp salt

Instructions

  1. Pulse all ingredients, except for the olive oil, in a food processor until smooth.

  2. With the food processor running, slowly drizzle in the olive oil until fully incorporated. 

  3. Serve with grilled veggies, steak or chicken. Romesco is also a great addition to a crudités board and can even be spread on sandwiches! 

Tomato Galette with Whipped Goat Cheese

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Crisp pastry wrapped around roasted tomatoes and topped with tangy goat cheese. This roasted heirloom tomato tart is the perfect summer appetizer. While I don’t typically condone the use of store bought pie crust, this recipe will totally work with one.

Tomato Galette with Whipped Goat Cheese

Ingredients

  • 1 unbaked pie crust
  • 4 medium heirloom tomatoes
  • 1/4 c olive oil
  • 1 egg beaten
  • 4 oz goat cheese room temperature
  • sea salt + pepper

Instructions

  1. Preheat the oven to 400.

  2. Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a 12-inch round that's about 1/8-inch thick. It's okay if the dough isn't perfectly round. Gently transfer the crust to a baking tray lined with parchment. 

  3. Slice the tomatoes into 1/4inch slices and arrange them in the center of the pie crust, leaving a 2 inch boarder around the edges. Season the tomatoes with salt and pepper.  

  4. Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling and pleating the dough every 2 inches as you go. The great thing about this recipe is it's meant to be rustic so don't get too caught up trying to make it perfect!  

  5. Drizzle the tomatoes with 3 tbs olive oil. Brush the crust with the beaten egg. Bake for 40-45mins until golden brown. 

  6. While the galette is cooling, use a whisk to whip the goat cheese with a few drops of water until it is light and creamy. Slice the galette and serve with a  heaping dollop of goat cheese and a generous turn of fresh cracked pepper. 

Orecchiette with Broccoli Rabe and Sausage

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This quick and easy pasta recipe is a great one to have in your dinner rotation. It’s a  crowd pleaser and a great way to introduce new vegetables to kids. Broccoli rabe or rapini, tends to be really bitter. Blanching it first cuts the bitterness and sautéing it with the fat from the sausage, and a little bit of garlic, makes it wonderfully flavorful! If you can’t find broccoli rabe at your market you could substitute broccolini or a regular head of broccoli.

Orecchiette with Broccoli Rabe and Sausage

Ingredients

  • 1 lb Orecchiette
  • 1 lb Broccoli Rabe
  • 1 lb Italian Sausage, casings removed
  • 1/4 c olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 c grated parm
  • 1 tsp chili flake optional

Instructions

  1. Heat a large sauté pan to medium high heat. Add a tbs of olive oil to the pan and sauté the sausage until golden brown and fully cooked. Remove the sausage from the pan and set to drain on a paper towel. 

  2. Meanwhile, bring a large pot of water to a boil and add two heaping tbs of  salt. Blanch the broccoli rabe until bright green and tender, about 2-3mins. Use tongs or a wire mesh skimmer to remove the broccoli from the water and into an ice bath to cool. Once cool, drain on paper towels, squeeze to remove any excess water. 

  3. Cook the pasta to al dente in the same pot you just blanched the broccoli in. Reserve 1 cup of pasta water. 

  4. Give the broccoli a rough chop and then place it into the pan that you cooked the sausage in. If there is residual fat in the pan left over from the sausage then no need for extra oil. If not, add 2tbs of olive oil to the pan. Sauté for 2-3mins. Add the garlic slivers and a good pinch of salt. 

  5. Add the sausage back to the pan and then the orecchiette. Add 1/2c of pasta water. Let everything cook together for 3-4 minutes, stirring gently while reducing the liquid in the pan. Taste and add more salt if necessary, keeping in mind you'll be adding salty parmesan cheese at the end. 

  6. Divide the pasta among warmed plates or shallow bowls, top each portion with a hefty sprinkle parmesan and chili flake and serve immediately.