Turkey Guacamole Salad

I made a turkey.  It was a nice sized one so of course I had leftovers.  Since I seem to be obsessed with avocados lately I made guacamole with turkey.


My Basic Guacamole Recipe:
1 ripe avocado
1 tomato - chopped
garlic salt to taste
a few shakes of Penzeys Granulated Onion
juice of 1/2 lime

I added some shredded cooked turkey and mixed it together.  Then put it on top of romaine lettuce.

Banana Pancakes

I had two bananas to use up.  If I make banana bread I am usually the only one to eat it.  I don't need that!!
I am always trying to recreate fried bananas that I had as a kid when we lived in Guam.  They were so good.
I have never had anything like them since.

So today I made these.

Banana Pancakes

2 ripe bananas
1 egg
2 T tapioca starch
a dash or two of salt
1 t baking powder - I use Rumford
1/2 t freshly grated nutmeg

Mash the bananas in a bowl.
Add the egg and beat.
Add the rest of the ingredients and mix well. Let the batter sit a minute so the baking powder starts to work.

Put a few spoonfuls in a medium hot pan with a little melted ghee. You need to cook these on a lower heat because they will burn on the outside and still be raw inside.

Yield: 3-4 waffles or 8 pancakes

Boy, were these tasty!!

This is what the mixture looks like.

Yummy

I wondered how these would be if I cooked them in the waffle iron.  So I tried it.

The waffles came out well but they were not crispy.  The batter did not stick to the iron.  I had to make the second one on a lower heat setting.  I liked them!!  So sweet.  I did not have to add anything except a bit of butter!

Another cereal recipe from RealSustenance.com

This was Sophia's breakfast this morning.  She was very happy.  She was one of those kids whose breakfast was always cereal.  When we realized that we had a problem with wheat and we were going to give up wheat, that meant cereal was out!!

I found this recipe, Paleo Cookie Crisp at RealSustenance.com. Click on the link for her site to find the recipe. We made this yesterday. It was fun to make them together.

We made them very small!!

Sophia would put the mini chocolate chips on after I piped the dough on the sheet.

Fresh from the oven.

This is how many we made. I put 3 of these containers in the freezer!

These are delicious as cereal or snacks!

Paleo Cocoa Puffs Cereal by way of PaleOMG and Real Sustenance

Yesterday I was surfing on Facebook and came across this post from PaleOMG: Guest Post: Paleo Cocoa Puffs with this photo.

Here is Juli's post with the recipe. Or get it here Paleo Cocoa Puffs Cereal. (Gluten/Dairy/Refined Sugar Free) from Real Sustenance. Please look at both of these blogs.  They are fantastic!!

I said to myself, "OK, this is one recipe I have to try."  My kid loves cereal and since we are trying not to eat grains she had to give cereal up. I had all of the ingredients so I made the puffs.

 These are the "puffs" before they went into the oven.

These are baked halfway. See how much larger they got!

These are finished baking.

These taste so good!!  My daughter had some for breakfast this morning as cereal.  She only ate a little bit before she felt full.  The puffs are great as a snack too.  They get very crispy like amaretti cookies.  It got over 60 with this batch.  I put half of them in the freezer for another time.  A person COULD make a sandwich cookie with these using coconut butter as a filling.

Healing Foods from DK Publishing

Take control of your life and your health through what you eat with Healing Foods — an indispensable resource that shows you exactly what foods are best, and how to optimize their super-food potential.
With more than 200 healing foods, from carrots to clementines, and 150 easy-to-prepare recipes that heal, Healing Foods empowers readers to practice optimum nutrition, and shows how certain foods can be incorporated into daily life to target specific health issues, from the publisher.

There is some very interesting information in this book.  I appreciated the beginning of the book where they list Foods that Heal. They list everything you can think of from fruit to oils and tell the reader what is beneficial for the body and how it can help you.

Then there is a section with recipes.  I especially liked the Almond and Raspberry Cake on pages 286.

Everyone would benefit from this book.  All kinds of eating plans can use the recipes.

Pages: 351

Bacon-a-mole

I LOVE guacamole.  This is my take on the typical recipe when I am in the mood for BACON.  I like onion flavor but I do not like raw onions so I left them out.  But you could use any onions or scallions you like.

1 ripe avocado
1 tomato - chopped
garlic salt to taste
a few shakes of Penzeys Granulated Onion
juice of 1/2 lime
3-4 slices of bacon, chopped and cooked

Mix the ingredients together.  You can use this as a dip or serve as a salad over greens. OR throw it in a bowl and chow down!

Italian Style Frittata

From Wikipedia:  
Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.
The Italian word frittata derives from fritta, the feminine past participle of "to fry" (friggere),^[1] and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.
In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette".When used in this sense there are four key differences from a conventional omelette:

• There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.

• The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny^.

• The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.  (wish I had a salamander in my kitchen!!)

• Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc. 

Ingredients:
1/2 sweet onion, sliced
1/2 bell pepper  ( I used Trader Joe's frozen pepper mix)
3-4 slices Italian Dry Salame (I used Colombus brand)
2-3 slices Pepperoni
2 whole eggs
5 egg whites  (You can use all whole eggs if you wish)
salt and pepper
fat of your choice to cook

1. Heat pan and add fat, enough to cover pan over medium heat. Put eggs in medium bowl and beat.
2. Add onion.  Saute for a bit
3. Add peppers and meat. 

4. When the onions start to look cooked through add the eggs. Lower heat. Let the eggs set a little and form a thin crust.  Lift the eggs and let the raw mixture cover the pan. Add salt and pepper.
5. When the eggs are firmer, flip the frittata.  It is not an easy thing so don't be upset if it breaks.

6. You may have to flip once or twice more until the eggs are fully cooked.

Tada!!

 

You can vary your ingredients however you like.  Use different vegetables and meat.  Or even leftovers!

We had frittatas for dinner when we lived in Sicily. 

 My sister in law made a fantastic one with potatoes.