Coconut Milk Banana Ice Cream

This recipe is sooo easy if you have an ice cream maker, and so good. The one I use is an older version of this one and it has lasted nearly 17 years! I added some grassfed gelatin to this because it helps it not get so icy after freezing. Enjoy!

1 can full fat coconut milk

1/4 cup organic cane sugar

3/4 cup frozen banana slices

1 tablespoon vanilla

1/4 tsp sea salt

1/4 tsp almond extract

1/2 tsp coconut extract

1 tablespoon grassfed gelatin

Blend all ingredients in a high speed blender until creamy, two or three minutes. Pour into ice cream maker and let it run until frozen. Store in airtight freezer safe container.

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Brussels Sprouts With Sweet Roasted Glaze

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.

Ingredients:

  • 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
  • 4 tablespoons white wine vinegar
  • 2 tablespoons course organic sugar (regular or brown will also work)
  • Salt and pepper to taste
  • Steak seasoning, to taste
  • 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)

Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.

Chicken chili—an easy, one-pot dinner idea

This recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. I’ve been down with terrible allergy symptoms since planting my garden last weekend and needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end. We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!

Ingredients (makes 4 large servings):

  • Three medium sized chicken breasts, thawed (they can still be partially frozen if you are pressed for time)
  • One 4 oz can of green chilis
  • One 15 oz can of fire roasted tomatoes (click here for the ones I love)
  • One can cannellini beans, drained and rinsed
  • One onion, diced
  • 2 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper
  • 2 tsp smoked pimenton (paprika)
  • A handful of your favorite chopped herbs (I used a spicy oregano and cilantro from my garden)

Directions: Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla (I like this kind, which are gluten-free and paleo).

Coconut milk tapioca pudding (with fruit purée)

It’s been a wild week here in Texas—some were without power, some lost water to their homes, some are still boiling water before they drink it. We were fortunate to have no major issues, other than being cold and having limited access to groceries. We had enough food in the house to make it, but the usual things I would have purchased in the middle of the week were unavailable, so I found myself digging deep into the cabinets for recipe ideas. Tapioca is one of those things I always plan to make but rarely do, so when I saw that I had some I went to work. This recipe has fruit, and you can sub it for any type or omit it completely. You can also add spices like cinnamon or nutmeg if you like.

Ingredients :

  • 1/3 cup tapioca pearls (I used this kind)
  • 3/4 cup water
  • 1 can full fat coconut milk
  • 1 tablespoon grassfed gelatin plus four tablespoons water
  • 1 cup frozen or fresh peaches
  • 1 cup frozen or fresh strawberries
  • 1/3 cup sugar
  • 1 tsp. Vanilla extract
  • Two eggs, separated
  • 2 tablespoons butter

Directions:

Add the tapioca, water and coconut milk to a sauce pan. Let the pearls soak for 30 minutes. Meanwhile, set the fruit (defrosted) in a bowl with the sugar and let them sit for a few minutes. Beat your egg whites until they are stiff. Then, add four tablespoons of water to your gelatin and stir it up a bit to dissolve. Let it bloom for five minutes.

Purée the fruit mixture, either with an immersion blender or a regular blender. Set aside.

Once the 30 minutes is up, turn your burner to medium heat and start whisking the tapioca mixture. Before it gets hot, add the egg yolks and whisk them in. Add the gelatin and whisk it really well so no gelatin pieces remain. You’ll bring the mixture to a simmer, while constantly whisking. Don’t let it fully boil or it will scald. This process takes about ten minutes. Add the butter and stir until it melts.

Turn the heat off and add the puréed fruit, folding it in to combine. Add the vanilla, and allow the mixture to cool about ten minutes.

Add about 1/3 cup of it to the egg white and stir to temper them (so they don’t cook when you add them to the pudding). Fold this mixture into the pan and whisk until completely combined. Serve and enjoy!

Sweet roasted Brussels sprouts

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.

Ingredients:

  • 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
  • 4 tablespoons white wine vinegar
  • 2 tablespoons course organic sugar (regular or brown will also work)
  • Salt and pepper to taste
  • Steak seasoning, to taste
  • 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)

Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.

Cranberry Custard Pie

I have a little trick at the holidays. I am sensitive to gluten and dairy, which is easy to avoid on main dishes like turkey. But for dessert it’s a little more dicey, so I always bring one of my own. I’ve had this recipe rolling around in my head for awhile and finally decided to try it out. It’s gluten free and has all of the holiday flavors you want. I didn’t re-invent the wheel on the crust–I use this recipe. (Note this crust does have butter but can be subbed with a non-dairy dupe!)

For the custard:

  • 1 can of organic coconut milk, or for thicker custard, 2 cans refrigerated, just skimming off the cream.
  • 4 egg yolks (save the whites for a merengue or omelette later!)
  • 2 tablespoons gelatin (grass fed if you can find it!)
  • 2 tablespoons arrowroot flour
  • 1 teaspoon vanilla
  • 1/2 cup raw, local honey

For the cranberries:

  • 1 bag or about 3.5 cups fresh cranberries
  • 1 cup boiling water
  • 1/2 cup raw, local honey
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla

First, boil the cup of water in a small sauce pan. When it comes to a boil, drop in the cranberries. When they start to make that beautiful “pop” sound, add the honey, vanilla and spices.

Give it a stir and let it simmer on low for about ten minutes, or until it has the consistency of a slightly drippy cranberry sauce. Before it cools, strain the juice into a bowl, and let it sit.

Put the tablespoon of gelatin in a small bowl with about 3 tablespoons of water to let it bloom. In another sauce pan, add the coconut milk and egg yolks and begin to whisk over high heat. When a little bit of foam begins to form, add the honey and turn the heat to medium-low. You don’t want to bring this to an actual boil. Add the gelatin and arrowroot powder and whisk vigorously. When it seems just about to boil, turn off the heat.

You should have a bowl of strained cranberry sauce by now. Whisk it into the custard mix.

Let that mixture sit to cool while you prepare the pie crust, linked above. I like this crust, because unlike some other gluten free crusts it rolls and handles just like regular flour.

I separated my crust into two pie pans, but you could make one larger one. It sets up quicker if you make two smaller pies. Once you’ve lined your pans with the crust, pour the custard mix in. Place the pie(s) into the oven and bake at 350 for ten minutes. Let the pies cool for about 20 minutes, or until room temp.

Gently drop small spoonfulls of the cranberries onto the pie, so there will be cranberry in each bite.

Last but not least, roll out the last bit of dough and cut it into simple leaf shapes, dropping them onto the top of the pie in a circle. Bake at 400 degrees for 20 minutes. Allow to cool thoroughly, at least two hours before slicing.