Banana Nice Cream

I have been reading around on some raw and whole food foodie blogs about the miracles of frozen banana ice cream.  Apparently bananas have some sort of bizarro-land properties to them that make them turn into the texture of soft serve if you prep them right.  I didn't believe it.  Then I did it for myself. Holy crap, it really does.

The trick is to cut your banana into chunks, and freeze them ahead of time.  In the food processor, blend the frozen chunks for about 3 minutes.  You will need to open the top and scrape down the edges every 30 seconds or so.  At first. the chunks will knock around, then it becomes a powder almost; when it starts to melt is when the magic happens and the substance comes together. It really is like soft serve.

The first time I made this, I did 2 bananas, and covered the top with a tablespoon of almond butter (about 300 cals), but the almond flavor was lost in the pure banana goodness.

Tonight, I did 1 banana, and after I went through the process and it was in ice cream form, I added 2/3 cup of frozen pineapple, and 2 oz. of frozen plain non-fat Greek yogurt and blended for a bit longer.  I think I have died and gone to heaven.  Over the top I spooned on 1.5 tablespoons of coconut butter, which hardened up on the cold surface, so it was like having Magic Shell

Calories on this bowl of fun were 341.

Gratuitous food-porn closeup shot:

Grilled Baby Artichokes with Caper Vinaigrette

This is an excellent side dish that would go excellently with some nice steaks thrown on the 'que next to them.   Most of the work is in the prep.


Grilled Baby Artichokes with Caper Vinaigrette
12 baby artichokes
for the vinaigrette:
2 lemons
2 TBS Dijon Mustard
2 TBS Capers
salt
pepper

Pre-heat your grill to med-high heat.

Prepping the artichokes: Snap off the outer leaves at the base.  Keep snapping off leaves until the inner ones are green on the top and fade to yellow towards the bottom.  Cut off the top 1/3 of the chokes, making sure you get rid of all the purple. Cut off the stems.  Slice the chokes in half.  Rub all cuts with half of one of the lemons right away to avoid discoloration.  Boil the chokes in well-salted water for 10 minutes.  After 10 minutes, pull the chokes out of the water immediately, and put into a cold water bath to stop the cooking.

Lightly spray the chokes with cooking spray.  Place on the grill, cut side down and grill for 5 mins, flip, and grill another 4-5. 

Combine the vinaigrette ingredients and whisk.  Toss the grilled chokes with the vinaigrette.  Tastes great right away, and better an hour or two later.

About 20 calories per half choke.

Eric's Dinner: I made him burgers on the grill.  On sliced white bread.  With Cheddar. And nothing else.

Easy Peasy Lemon Squeezy Broiled Cod

This is super delicious, terribly easy-to-the-point-of-criminal recipe.


Easy Peasy Lemon Squeezy Broiled Cod
skin on deboned cod fillets, about 4 oz each
for the marinade:
juice of 1 lemon
2-3 TBS soy sauce
1 tsp salt
1 tsp pepper

Put everything in a gallon zip lock bag for 2-3 hours. Spray a pan with non-stick cooking spray.  Lay your cod skin side down in the pan.  Dispose of left-over sauce. Broil under high heat, 6-8 inches from the flame for 10-15 minutes.  Eat.  Yes, it is that simple.

Cod is a mere 30 cals per cooked ounce if you don't eat the skin, and the marinade is about 0. Eat up.

Eric's dinner: Box of mac 'n' cheese.

Whatevs BBQ Veg Salad over Black Beans

This is one of my go-to meals.  Use whatever you have in your veggie drawer and follow the general idea here.  This particular mix is super good as is though!

BBQ Veg Salad over Black Beans

1 medium squash, sliced into 1/4 inch slices

2 large red bell peppers, large slices

2 Japanese eggplants, cut the long way into 1/4 inch slices

1 oz non-fat feta

for the vinaigrette:

1 TBS olive oil

3 TBS red wine vinegar

juice of 1/2 lemon

1 TBS Dijon mustard

3 cloves of garlic, minced

1 tsp salt

1 tsp black pepper

Combine your vinaigrette in a large bowl, whisking ingredients thoroughly.   Toss your sliced veggies in the vinaigrette. Reserving the remainder of the dressing one you remove them, BBQ your veggies over medium heat for about 15 minutes, turning after 10. Veggies will be slightly blackened when done.  Allow to cool, then chop into 1/4 inch pieces.  Return veggies to reserved vinaigrette, toss with feta.

Served over warmed black beans seasoned with garlic, salt, and pepper.

Calories will vary with veg used, but you are looking at about 110 per cup, not including beans.

 

Eric's Dinner: Juice.