Plantain Apple Fritters

Prep Time: 5 to 10 minutes

Cook Time: 17 to 20 minutes

Servings: 8

Ingredients:

2 ripe plantains, peeled

1 small apple, peeled, cored, and grated

½ teaspoon ground cinnamon

2 to 4 tablespoons coconut oil

Instructions:

Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don’t overmash). Add the grated apple and cinnamon and mix to combine.

Heat 1 to 2 tablespoons of the coconut oil in a skillet over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2 to 3 inches in diameter, or about the same size as your spatula; otherwise, they can be tricky to flip. Depending on the size of your skillet, you may have to cook the fritters in batches.

Cook for 10 to 12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fritters absorb it all. If they are browning too fast, turn down the heat.

Carefully flip the fritters and cook for 7 to 8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all. Enjoy!

Tips:

Ripe plantains should be covered in black spots, if not almost completely black. The blacker the peel, the better! If cooking in batches, you can keep the finished fritters warm on a baking dish in a 200°F oven.

Overnight oats

• view/print Mango Almond Refrigerator Oatmeal recipe
• view/print Blueberry Maple Refrigerator Oatmeal recipe
• view/print Apple Cinnamon Refrigerator Oatmeal recipe
• view/print Banana Cocoa Refrigerator Oatmeal recipe

• view/print Banana Peanut Refrigerator Oatmeal recipe

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

• view/print Raspberry Vanilla Refrigerator Oatmeal recipe

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

https://www.theyummylife.com/Refrigerator_Oatmeal

Sweet Marrow Custard with Vanilla Bean

 

Ingredients

• 2 pounds beef marrow bones (or ¼ cup marrow)
• ¾ cup whole milk (or coconut milk)
• 3 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons honey
• ¼ teaspoon fine sea salt
• salted butter coconut oil or lard, (for greasing the ramekins)
• fresh fruit (to serve)

Instructions

• Bring marrow bones to a boil and let simmer for 10 minutes. While you're waiting on the marrow preheat oven to 350°F and place four ramekins in large roasting pan.
• In large bowl, whisk together egg yolks, egg, milk/coconut milk, vanilla, honey and salt.
• When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they've cooled a bit use a butter knife to extract the marrow. Place it in a small bowl. Set aside for a minute while you pour the egg mixture into the blender or get out an immersion blender.
• Spoon marrow - but not the oil that has collected at the bottom of the bowl - into the mixture and blend until smooth.
• Pour custard mixture into cups, dividing equally.
• Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 30-35 minutes. Remove from water and allow to cool for a few minutes before serving. Top with fruit, if desired.
  
  
  Afkomstig van: https://nourishedkitchen.com/sweet-marrow-custard-with-vanilla-bean/

GAPS ontbijt ideeën

Pannenkoeken (met baking soda):
http://urbanposer.blogspot.nl/2011/12/perfect-dairy-free-almond-flour.html

Appelpannenkoeken:
http://www.foodrenegade.com/grainfree-apple-pancake-rings/

Spek-ei-quiche:
http://www.againstallgrain.com/2012/01/31/breakfast-pizza/

Ontbijt ideeën zonder ei

Griekse lamsgehaktballetjes:

http://paleocolitis.blogspot.nl/2012/09/griekse-lamsgehaktballetjes.html

Kalkoen en bacon Club Salad:

http://paleocolitis.blogspot.nl/2012/09/kalkoen-en-bacon-club-salad.html

Banaan en kokos pap:

http://paleocolitis.blogspot.nl/2012/09/banaan-en-kokos-pap.html

Bacon avocado wrap:

http://paleocolitis.blogspot.nl/2012/09/bacon-avocado-wrap.html

Tapioca pannenkoeken:

http://paleocolitis.blogspot.nl/2012/09/tapioca-pannenkoeken.html

Bakbanaan pannenkoeken met kokosroom:

http://paleocolitis.blogspot.nl/2012/09/bakbanaan-pannenkoeken-met-kokosroom.html

Zelfgemaakte kokosyoghurt:

http://paleocolitis.blogspot.nl/2012/09/zelfgemaakte-kokosyoghurt.html

Pompoenpap met walnoten en rozijnen:
http://www.fitnessinanevolutionarydirection.com/2011/04/caveman-cuisine-paleo-porridge.html

Kokosnoot muesli:
http://fastpaleo.com/coconut-muesli/

Amandel bosbes pannenkoeken:
2 cups almond meal
1/2 cup finely shredded coconut
1 cup coconut milk
2 tbs. coconut oil
1 apple grated
1 cup fresh or frozen blueberries
3 tbs. cinnamon
Mix together and cook on hot griddle.

Saute ground beef, banana, and spinach (or similar greens) for breakfast. I often add cinnamon and turmeric.

Sliced banana with coconut and almond butter on top, if I go to the beach I'll add blueberries and rasperries too.

Almond butter, coconut, cocoa, coconut milk - sometimes I add a banana.

Coconut milk/butter or water, half a banana, handful of spinach, handful of frozen blackberries, 1/2 avocado, spoonful of each: maca powder, raw cacao, hemp seeds. That's generally my breakfast. I'll throw in other things too like a carrot, ginger, etc. If I feel I need a bit more I add some maca powder, bee pollen and tsp honey!

Fry some bacon in a lot of fat (butter or coconut oil are great for this 'recipe'), add some fruits (apple, pear, banana, ...), add cinnamon, quite liberally.

Een lijst met 15 paleo ontbijtideeën zonder ei van:
http://balancedbites.com/2012/08/15-egg-free-paleo-breakfast-ideas.html

1. Mustard glazed chicken thighs*, baked sweet potato or green vegetable, raw sauerkraut*
2. Italian Sausage Patties* (home made from ground pork or other meat plus spice blend), Swiss Chard, Avocado, raw sauerkraut*
3. Ground beef with curry spice and cinnamon, butternut squash
4. Bacon wrapped chicken thighs* make the recipe linked without red pepper spices, plantains in coconut oil or steamed spinach
5. Ground lamb with Moroccan spices and baked sweet potato, sweet potato hash or greens, raw sauerkraut*
6. Wild canned salmon with chopped avocado, olives, and lemon juice
7. Ground beef cooked with chopped bacon (cook with with sea salt, black pepper, garlic powder, onion powder, and cinnamon) and spaghetti squash
8. Baked acorn squash with coconut butter and cinnamon*, bacon or breakfast sausage
9. Lemon rosemary broiled salmon* with baked asparagus or steamed spinach
10. Baked chicken thighs with curry powder and cinnamon spice, green apple, Swiss chard, raw sauerkraut*
11. Greek style lamb meatballs with Mashed Faux-Tatoes* (cauliflower puree) or steamed cauliflower
12. Smoked salmon nori (seaweed) hand roll* – with avocado, cucumber, and chives or green onions
13. Sweet potato hash with ground pork or beef, onions, garlic, rosemary, raw sauerkraut*
14. Baked chicken (with rosemary, sea salt, and black pepper) with Garlic & Dill Vegetables, raw sauerkraut*
15. Turkey and bacon club salad

Zelfgemaakte kokosyoghurt

Ingredients:
Milk Kefir Grains
1 can full-fat Coconut Milk or a double batch of Homemade Coconut Milk

Equipment:
A glass jar or two
Metal Sieve
One of the following: Cheesecloth, muslin, linen, Yogurt Cheese Strainer.
Alternately, you could use a Kefir Cheese Strainer

1. Place room temperature coconut milk into a glass jar. Add kefir grains. Cover with paper towel or cheesecloth secured with the ring of a mason jar lid or an elastic band.
2. Let the kefir grains do their thing for 24-48 hours (tasting periodically to see if the culture has reached your desired sourness).
3. Strain the kefir culture through a metal strainer. Place the strained kefir grains into fresh milk to start the next culture.
4. Line a metal sieve, colander or funnel with 12-14 layer thick cheesecloth (alternately you could use a yogurt cheese bag, a kefir strainer, a piece of muslin cloth or a clean linen tea towel). Place sieve over a medium-sized bowl to catch the whey.
5. Pour strained kefir culture into the cheesecloth-lined sieve and place the entire bowl and sieve into the refrigerator. After 1 hour, check the liquid in the bottom of the bowl and make sure that it is mostly clear (it will have a little opaque white swirling around in it, but it should look alot like the liquidy whey from the top of a yogurt container). If it isn’t clear, dump it back into the cheese cloth and add another few layers of cheese cloth or a second nut-milk bag or even a coffee filter to strain out the whey.
6. Check how thick your yogurt is after about 4 hours. It will take anywhere between 4-24 hours to strain enough whey to have thick, creamy yogurt consistency (you can actually continue straining to make a fresh kefir cheese, although if you are going to attempt this, it’s better to strain at room temperature). Once the desired consistency is reached, scrape the yogurt into a bowl or container for storage and discard the whey (or better yet, use for another purpose). The yield is approximately 1 cup of yogurt for 1 can of coconut milk.
7. Enjoy the yogurt plain (maybe with some berries or paleo granola) or flavor with honey, vanilla and/or pureed fruit. To make a lovely vanilla yogurt, add 1 Tbsp honey and 1 tsp alcohol-free vanilla extract. For fruit yogurts, I typically add ¼ cup pureed fresh or frozen fruit to 1 cup of yogurt. Stir to incorporate and enjoy!

Note on straining kefir when using homemade coconut milk: The curd/fat layer of my kefir can be so solid when I use homemade coconut milk that the straining step can be avoided. Instead, I carefully spoon the thick top layer into my metal sieve, and push the curd through to separate out my Kefir Grains for the next batch. If the curd is really thick, I might even thin a bit with the whey that naturally separates out to the bottom (I always save this whey for smoothies). If the yogurt has a bit of a curdled texture (this can happen in a cooler kitchen), a quick blend in a blender will smooth it out. So, not only is homemade kefir “yogurt” cheaper and better tasting when made with homemade coconut milk, but it’s easier too!

Zie: http://www.thepaleomom.com/2012/04/recipe-coconut-milk-kefir-yogurt.html

Bakbanaan pannenkoeken met kokosroom

Ingredients (Toasted Walnuts):
½ cup Raw Walnuts Halves

1. Heat a skillet over medium-high heat.
2. Add walnuts to the hot skillet and cook, shaking the pan or stirring frequently to turn the pieces. Cook until walnuts start to brown and are fragrant, about 3-4 minutes.
3. Remove from the hot pan and set aside.

Ingredients (Maple Coconut Cream):
1 can full-fat Coconut Milk or equivalent amount of homemade coconut milk
2 Tbsp Maple Syrup (use Grade B syrup for the most intense flavor)

1. Let the can of coconut milk sit still at room temperature for at least 24 hours (mine are still all the time on the shelf in my cupboard; this basically just means don’t toss a can into the fridge right out of your shopping bag). Then gently (no shaking!!!!) place the can in your fridge overnight. If you are using homemade coconut milk, pour it into a jar and let it sit on the counter for 2-3 hours after making it, then carefully put it in the fridge overnight (or longer).
2. Carefully remove the can/jar and open it. Spoon out the thick cream from the top half of the can into a small bowl. Avoid getting any of the coconut water which has separated to the bottom (I like to use that coconut water in smoothies).
3. Stir the maple syrup into the coconut cream and place it back in the fridge until ready to eat.

Ingredients (Plantain Pancakes):
2 extremely ripe plantains (they should be almost entirely black)
½ tsp Ground Nutmeg
½ tsp Ground Cinnamon
½ tsp Ground Allspice (=pimentpoeder)
2-4 Tbsp extra virgin coconut oil

1. Using a fork or potato masher, mash plantain to a thick, slightly lumpy pulp (this can be a bit of a forearm workout).
2. Add spices and mash in until completely mixed in.
3. Heat 1-2 Tbsp of oil in a skillet over medium heat (use non-stick or a very well-seasoned cast iron frying pan).
4. Spoon 1/4-1/3 cup globs of mashed plantains and drop into the frying pan. Using the back of a spoon, spread them flat and about ½” thick. They should be something like 3” in diameter. I can usually fit three pancakes in a standard 12” pan so I have to cook them in batches.
5. Cook for 7-9 minutes on the first side (you should have the temperature low enough that they aren’t browning too fast; low and slow is best for these). Carefully, flip the pancakes over and cook for another 7-8 minutes on the second side.
6. If you’re going to eat them warm, then enjoy! If you are planning on eating them later, cool them on a wire rack. Add more coconut oil to the pan before cooking subsequent batches.

Zie: http://www.thepaleomom.com/2012/05/recipe-plantain-pancakes-with-maple.html
 

Tapioca pannenkoeken

This is a simple enough recipe, just mix all the ingredients together and fry it slowly. These are nice with just some lemon or lime juice and some fruit on the side or you can heat up some fruit, berries and lash over some tinned coconut milk. You can use other autoimmune friendly flour mixes if preferred and tapioca works well.

Ingredients:
1/2 cup coconut flour
1/2 cup plantain flour
1 large ripe banana
1 cup of coconut milk
1 x tbsp of honey
1 x tsp of baking power
virgin coconut oil for frying

Toppings:
I like some lightly warmed cherries, the frozen ones from the supermarket are great and cheap enough but really, any berries, frozen or fresh will do. If you want to real spoil yourself some full fat coconut milk (the tinned one) with the berries will make this indulgent enough to have as a desert.

Instructions:
lightly warm the pan and melt the virgin coconut oil
mix the flours, banana, baking power, milk and honey in a blender *
lightly fry it for around 5 minutes or till it is browned and looks tasty
let them cool for a few minutes and tuck in!

Zie: http://www.primod.co.uk/food/paleo-pancakes/

Bacon avocado wrap

The recipe is as simple as it gets; firstly fry off your bacon, I just let the bacon cook in it’s own fat, turning it occasionally until it is nice and crispy. Then arrange some washed little gem lettuce leaves on a plate and place the cooked bacon on top. Finally, arrange some sliced avocado on that and finish it off with a few sliced spring onions. All finished in a matter of minutes & truly delicious, I only wish I had some fermented ketchup in the fridge to finish it off.

Zie: http://www.primod.co.uk/paleo/bacon-and-avocado-breakfast-wraps/

Banaan en kokos pap

Ingredients:
1 ripe banana
2 tbsp coconut manna/butter
1 pinch of sea salt
1/4 tsp cinnamon

Instructions:
Mash your banana and add the Celtic sea salt and cinnamon.
Warm the coconut manna/butter in sauce pan over low heat.
When it’s runny and warm remove from the heat and scoop it into the banana mixture.
Top with your favorite toppings and enjoy!

(misschien kokosboter vervangen door kokosolie met geraspte kokos of kokosmelk?)
Zie: http://www.agirlworthsaving.net/2012/07/bananas-and-cream-paleo-oatmeal.html

Kalkoen en bacon Club Salad

Ingredients:
2 slices of bacon
2 cups mixed baby lettuces
4oz Applegate Farms Organic Roasted Turkey (or fresh if you have it!)
1/4 of an avocado, cut into chunks
thinly sliced red onion – to taste
1 Tbsp chopped fresh chives
1 Tbsp extra virgin olive oil
Juice of 1/2 a lemon

Preparation:
Cook the bacon- I normally bake mine at 375 degrees in an oven on a rack over a cookie sheet for around 30 minutes, but for the purpose of a quick lunch, I cut and then pan fried these slices.

Layer the ingredients over salad greens and serve topped with the olive oil and lemon. Add sea salt and pepper to taste.

Variations:
Try this salad with chicken or steak instead of turkey.
Add chopped or cherry tomatoes.
If you make your own homemade mayonnaise, create a creamy dressing to use over the salad with the mayo, some extra lemon juice and chives.

Zie: http://balancedbites.com/2010/12/easy-recipe-turkey-bacon-club-salad.html

Griekse lamsgehaktballetjes

Ingredients:
1 pound of ground lamb (or other ground meat)
1 large clove of garlic, minced or grated
zest of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2-3 thin slices of fresh lemon
1-2 tablespoons of Kasandrinos Imports extra virgin olive oil

Preparation:
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the ground lamb, garlic, lemon zest, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.
Form the meat into approximately 9-12 meatballs and place into an oven safe dish. Place the lemon slices into the pan on top of some of the meatballs.
Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.
Drizzle the extra virgin olive oil over the meatballs upon serving.

Zie: http://balancedbites.com/2012/07/easy-recipe-greek-style-lamb-meatballs.html