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| this was one banana, a perfect single serving |
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| with organic chocolate syrup...not as yummy |
Tuesday, September 14, 2010
I am LOVING this!
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One ingredient ice cream. So easy, so delicious. More delicious then you would think. When you first start the food processor you don't think it's actually going to look like the picture, and then all of the sudden it does. The one change I recommend is that I think you need to freeze the bananas longer than two hours. I added some chocolate syrup on top thinking it would be even more fabulous, but no, it was actually much better on it's own. It's gluten free, grain free, dairy free, egg free and sugar free. But definitely not taste free and very much like eating ice cream. Enjoy!
I am not a chef, I am a nutritionist.
But I am slowly and surely becoming a better cook every year. It's all about starting. I grew up cooking Shake-n-Bake, Spaghetti O's and the blue box of mac & cheese. In my 20's I tried simple chicken dishes (mostly seasoned with Italian bread crumbs and a variety of sauces or cheese), some homemade pasta dishes and perhaps a steak. I shied away from fish, any vegetable I didn't recognize or roasting a whole chicken (gasp! boneless, skinless breast please!)
Since becoming a Holistic Nutritionist I have dared to venture into some previously scary territory. I must give credit to my two biggest chef influences: my sister and my husband. They have inspired me over the years with their own inventive cooking styles. Both were self taught, influenced by old cookbooks, great restaurants and cooking shows. Now I have taken to my own creativity in front of the stove and I am happy to report it's not so scary after all. In fact, now I enjoy creating new recipes, making a mess and stepping outside my comfort zone in the kitchen.
On this blog I simply plan to quickly type out what I made for dinner. I cannot promise precise measurements, accurate times, exact temperatures or perfect grammar. I can promise, that if you just try... get in the kitchen and begin... you too, will become your own chef. And you will be healthier for it! Diets don't work and eating out can bust your budget (and your waistline). Knowing exactly what's in the food you and your family eat is one of the best things you can do for your health. My recipes are simple and somewhat quick. In less time than it takes you to go to the drive thru, visit your doctor to hear the bad news about your high triglycerides and return home, you could have a delicious and healthful, homemade dinner on the table. And don't forget leftovers... having them for lunch is another great way to stretch a buck. Now get that apron on, grab your wooden spoon and COOK!
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Cook's Notes
Whether I write it or not, you should always assume my first choice for the ingredients is Local or Organic, both if available. As far as sea salt, unrefined (look for gray or pink in color). Extra virgin olive oil should be cold-pressed. Your dairy should be organic and grass fed (super important!) And your fish should be wild-caught.