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Topic: Healthy Eats-Along 2012  (Read 78681 times)
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« Reply #330 on: February 17, 2012 10:33:21 PM »

So my friend shared an AWESOME guilt-free treat idea yesterday, and I knew I just had to pass it on to you guys.

Peel a banana. Freeze the banana. Blend. = Awesome banana "ice cream"

She said it has the same consistency of ice cream, but the only thing in it is banana! I haven't tried it myself yet, but I think I'm just going to have to.

Yah, it's good! The only thing bad that happened when I made it was that it wouldn't blend well (maybe it was the food processor I used, or the fact that the bananas were in the freezer for weeks). But, I added some peanut butter and that made it fantastic!
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« Reply #331 on: February 18, 2012 06:07:09 AM »

The kids beg me for banana "ice cream" all the time, lol. They know it's just banana but they find it totally irresistable. I have a single auger type juicer that homogenizes stuff (so I can make nut butter, bean paste, etc) that I use for this. I've tried all kinds of frozen fruit and it all turns out like perfect soft serve with this machine. Good thing too, I absolutely loathe all things banana myself.
I also make a chocolate sauce to drizzle over top, it's just melted coconut oil, maple syrup and cocoa powder. I served this at one of the kid's bday parties and Everybody thought it was really ice cream, lol. Gotta love that.

We all prefer thicker yogurt but I was thinking we could make lassi with the thinner consistency stuff that comes out of the crock pot. Have you had it? I would leave out the sugar myself, I find it sweet enough with just the fruit. Here's a recipe for mango lassi.
http://www.marthastewart.com/349158/mango-cardamom-lassi


This is similar to the juicer I've got, it's awesome for juicing greens too.
http://www.juicers2health.com/product_images/f/492/solostar-two-single-auger-juicer__59849_zoom.jpg
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« Reply #332 on: February 18, 2012 08:45:19 AM »

So I made the cauliflower poppers, but the recipe called for, in my opinion, too much salt.  They were very good, but next time, I'll definitely cut back on the salt.  The problem may have also been that I added a salty cheese...which was a tasty addition.  Next time, I'll keep the cheese and halve the salt.
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« Reply #333 on: February 18, 2012 11:45:25 AM »

I thought my nephews would love the frozen banana ice cream because they love bananas and love ice cream...but they wouldn't have anything to do with it! Lil weirdos. There is actually machine out now to blend your frozen fruit--it's called Yonanas!
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« Reply #334 on: February 18, 2012 05:15:07 PM »

This week I've been cleaning out the fridge and freezer - I didn't even have to go shopping! The final "bottom of the barrel" meal is tonight, and I will be making blackened tofu with a remoulade of sorts (mustard, ketchup, spices, relish, garlic, onions) over top, sauteed chard, and cucumber salad, which is the easiest thing ever.

Cut a cucumber into thin slices, put in bowl and drizzle with a mild, clear vinegar (I used rice vinegar, but a champagne or other mild white wine vinegar would work too). Season with salt and pepper, let sit at least 10 minutes before serving. Too easy. Add more flavor with fresh herbs (rosemary is nice, but you can seriously use just about anything). If it is to vinegary, just add a sprinkle of sugar.  A great palate cleanser!

Also, I had a weird variety of citrus rolling around (2 limes, 2 blood oranges, 1 regular orange, 2 meyer lemons), so I juiced them all together and froze the juice into ice cube trays - just drop a cube or two in sparkling water or club soda for a non-sugary, non-alcoholic beverage. (Would also be good with Vodka for a non-sugary-but-still-fruity cocktail.)
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« Reply #335 on: February 20, 2012 03:44:13 AM »

Thanks for the tortilla advice guys, sounds like I need to practice. I have never had a tamale, anyone got a good starter recipe?

I am back on the healthy eating wagon after an indulgence in chip butties yesterday (ie thick cut french fries in a sandwich, tomato ketchup and thick, buttered white bread...with a bucket of hot tea....so yummy...so bad!)

to compensate, I am going to share how we make pancakes in Ireland as it is pancake tuesday tomorrow. I don't measure anything, We make thinner, less puffy pancakes here, so that they can be sprinkled with fresh lemon juice and sugar..although in this house we have totally embraced them US style with bacon and maple syrup.

One egg per person, a small handful of plain flour per person ( you can make this healthier and use spelt, or half and half wholemeal flour) about 1/2 tsp baking powder and enough milk to make a thinnish batter, if you want thick pancakes rather than crepes, just increase the amount of flour. This recipe is very forgiving, it is all about texture. To make it healthier I add a good handful of seeds to the batter, make it a little thicker and eat them straight from the pan. I love them spread with nutella and fresh banana chopped on top, ie cook the pancake on one side, turn over, then spread with nutella in the pan, add banana and fold in half

enjoy. I like pancakes because any leftovers can be reheated in a pan or in the microwave in seconds..(there is a left over one from yesterday calling me now)
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« Reply #336 on: February 20, 2012 03:47:03 AM »

And a healthy low cal, low fat sorbet-type thing.

Take about 200g fresh strawberries (about 7-8 oz) add approx 1/4 teaspoon of stevia, or other (healthy!) sweetener. About a cup of water and a little lime or lemon juice, (optional) put in a blender or processer-i use a stick blender- and zuzz until smooth, into a container and freeze until solid.

To eat, you kinda need to chop it into shards so it has a granita texture, it is delicious, fat free, very healthy and doesn't feel like you are depriving yourself at all.
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« Reply #337 on: February 20, 2012 08:04:42 AM »

Sounds good edel! I experimented with an oat flour crepe off of a blog I follow and it turned out pretty good. 1 egg, 1/2 cup oat flour (just blend old fashioned oats in a coffee grinder until powder) and 1/2 cup almond milk (or whatever milk). Blend in blender and then cook in medium sized saucepan over medium heat. As long as you butter the pan and keep them pretty thin they're yummy! The thicker ones weren't as good, the texture was a bit odd.

Also, someone from the WW yahoo group I was in helped me find the recipe I was thinking of. The recipe was for arepas, and I think if made with masa flour, it would come out like corncakes, but since we made them with coarse cornmeal they were different. I'll probably just have to make some and take a pic to show you what I mean. But yeah, basically thick corn tortillas made with cornmeal instead of masa.


Arepas (Tortillas)

Servings:

1 person

1/4 cup white corn meal (I use yellow)

1/4 cup boiling water

1 tbsp olive oil

Salt to taste

Bring water to a boil and add it to the corn meal, stirring thoroughly

Add the oil and salt to taste. Wet hands and form into several little balls, flat tortillas and roast over a low charcoal fire; on a wire rack over the burner of the stove; or hot grill on a stove

Serve hot with I Cant Believe Its Not Butter or fat free cheddar. Top it with tuna salad, chicken, ham and cheese, sauted tomatoes and onions, beef.
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« Reply #338 on: February 20, 2012 09:17:23 AM »

Tortillas are super easy to make if you have a tortilla press. I bought one at Target after trying to make them by hand, which resulted in masa dough all over the kitchen (ceiling and everything), and a lot of frustration. Now I never, ever buy tortillas!

Those arepas look delicious! I'm totally trying those one of these days.
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« Reply #339 on: February 20, 2012 09:28:35 AM »

I have to say that my arepas never formed any kind of dough, I just poured them into a pan and when the water cooked off and they crisped up it was delicious.
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