Banana CocoNutella Crepes - GF

Almost three years ago I spent a month in Europe. One of the most amazing adventures of my life. Full of fun, education and good food! In England we have Pasties (oddly enough Curry Pasties are everywhere). In Switzerland we had Muesli. In Italy we had Pizza and Gelato. In Spain we had Paella. In Paris we had CREPES. I ate so many crepes....I couldn't stop. Sweet ones and savory ones...it didn't matter. They were all amazing! My favorite was the Banana Nutella crepe. And I do not care what anyone says, the Nutella in Europe is better than the one in the U.S. It doesn't even compare.

Yesterday I made THESE whole grain gluten free crepes by Cafe Janae. Last night I had them for dinner with berries, bananas and whipped coconut cream. Indescribable! Today I had a hankering for a Banana Nutella Crepe. Nutella is not very healthy, nor is it dairy free, so I had to make my own version.

I didn't have any hazelnuts, or any other nut that would get "creamy" enough. What to do....what to do? Then it hit me! I have been meaning to make my own coconut butter. This is different than coconut oil because it has all the "meat" from the coconut as well as the oil. I haven't ever tried coconut butter before, but everyone raves about it. They describe it as a spread, so I thought "Hey, that might just work for the base of my Nutella." It turned out amazing! I haven't had Nutella in awhile, so I can't really remember the exact taste, but with this new CocoNutella I won't even miss the real thing.

*This recipe is linked to Real Food Wednesday, Gluten-Free Wednesdays, Pennywise Platter Thursday and Allergy Friendly Friday. Go peek at the other yummy recipes and helpful info.

Banana CocoNutella Crepes

You will need:

-Batter for 8 Crepes (You can find the gluten and dairy free crepe recipe I used HERE. This recipe makes 8  8" crepes)
-CocoNutella Spread
-4 ripes bananas, sliced

1. Prepare the CocoNutella Spread. Recipe follows. Set aside.

2. Prepare the crepes. The batter is really runny, so don't worry. After you flip the crepe spread the CocoNutella on half of the crepe and place banana slices on top. Fold the crepe in half, over the spread and bananas, and then in half again. Remove to a plate and serve warm. If desired top with additional CocoNutella, bananas and Whipped Cream (recipes follow).


CocoNutella Spread
3 cups unsweetened shredded coconut
6 TB unsweetened cacao powder
4-6 TB milk/dairy alternative
4 TB raw honey
3 tsp vanilla extract
1 tsp sea salt

1. In a high-speed blender process the shredded coconut for 5 minutes, or until it becomes liquid and there are no detectable coconut shreds left. It should not be gritty, but a smooth liquid. Alternatively you can use a food processor, but you will need to process for 10 or more minutes. Be sure not to overheat your processor.

*At this point you have plain coconut butter. It will set up after about an hour. You can spread it on your toast, waffles, pancakes, etc. It does not need to be refrigerated. In fact if you do, it becomes too hard to use.

2. Add the cacao powder, honey, vanilla and salt. Turn the blender on and slowly add the milk until it reaches your desired consistency.  Store in the fridge for up to a week.

Note: This would also make a great fudge sauce or dipping chocolate.

Agave Sweetened Whipped Cream

1 cup whipping cream

1/4 cup raw agave

1 teaspoon vanilla extract

1. Beat the cream at high speed until soft peaks form. Add the agave and vanilla and beat until soft peaks form.

Agave Sweetened Whipped Coconut Cream (Dairy Free)

1 can full fat coconut milk

1 tablespoon raw agave

1 teaspoon vanilla extract

1. Refrigerate the can of coconut milk for 1 hour. Do not shake or jostle the can, you do not want the cream to mix with the milk. Open the can from the bottom. Pour off the liquid "milk" and then the cream will be at the bottom. Put the cream in a medium bowl or stand mixer bowl. Reserve the coconut milk to use in your smoothies or shakes.

2. Whip the coconut cream at high speed until soft peaks form. Add the agave and vanilla and whip until just combined. Serve immediately.

Baked Eggs with Swiss Chard and Herbs

* This recipe is linked to Gluten-Free Wednesdays and Real Food Wednesdays. If you are looking for some more great recipes go check out the recipe carnivals there.

I have never had baked eggs, but I have seen several recipes lately. I decided I would give it a try tonight for dinner. It was delicious! I can't have dairy, so I didn't do any cheese, but I can imagine that it would be even more wonderful with some good Parmesan, or even goat cheese, or gouda...Gouda is good. :) Any cheese would be yummy.

Sorry for the lack of pictures of the guts. I was in such a hurry to eat it that the pictures were unusable.

Baked Eggs with Swiss Chard and Herbs

Serves 4

8 eggs

4 tablespoons extra-virgin olive oil, and more for coating

2 garlic cloves, finely minced

1 cup swiss chard, center stem removed, washed and cut into thin strips (you could also use spinach)

1/2 tsp fresh parsley, finely chopped

1/2 tsp fresh basil, finely chopped

salt and pepper

1 cup shredded cheese (optional)

1. Preheat oven to 400 degrees. Lightly coat four 1-cup ramekins or gratin dishes with oil and place on a baking sheet.

2. Heat the oil over medium-low heat in a small saucepan, do not let it smoke. Saute the garlic and chard for 2-3 minutes. Do not let the garlic brown. Divide the oil, garlic and chard amongst the four dishes. If using cheese, mix the parsley and the basil with the cheese and set aside.

3. One at a time, break two eggs in a small bowl, being careful not to break the yolk. Place two eggs into each dish prepared dish. Sprinkle with the herb, cheese/herb mixture.

4. Bake until the eggs are set and the cheese is melted, about 20 minutes. Sprinkle with salt and pepper and serve immediately

Steel-Cut Oat Porridge with Date Pecan Compote

Whenever possible I used steel-cut oats. Because they are the complete whole grain, they are less starchy and more nutritious then rolled oats. I always use steel-cut oats when I make oatmeal. Even though it takes longer, I believe it is worth it.

This porridge is so delicious. It resembles a rice pudding consistency. The date and nut compote is seasoned with pumpkin pie spice, which I am obsessed with. It makes everything taste better! This recipe is a little time consuming, but so worthwhile. A filling, nutritious breakfast the whole family will love.

Oatmeal

*Adapted from a recipe in The New Best Recipe Cookbook

Serves 3-4

3 C filtered water

1 C whole milk, or other dairy alternative

1 TB butter or coconut oil

1 C steel-cut oats (If you are GF and can handle oats, look for certified GF steel-cut oats)

1/4 tsp sea salt

1. Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, melt the butter/oil in a medium skillet over medium-high heat. Add the oats and and toast, stirring constantly until they become aromatic, 2-3 minutes.

2. Stir the oats into the simmering liquid and reduce the heat to medium-low. Simmer gently until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with a wooden spoon handle. Continuing simmering, stirring occasionally until all the liquid has been absorbed and the oatmeal is thick and creamy, with a pudding-like consistency, 7-10 minutes.

3. Remove from heat and let sit, uncovered for 5 minutes. Serve immediately (I like mine with a little bit of milk), with the fruit compote if desired.

*Note: This oatmeal reheats well with a little milk to loosen it up. Store the left-overs in the fridge in an air-tight container for up to a week.

Date, Nut and Spice Compote

5 dates, pitted and chopped

1/4 C pecan, roughly chopped (optional)

1 TB dark raw agave or raw honey

4 TB filtered water

1/4 tsp vanilla extract

1/2 tsp pumpkin pie spice or cinnamon

1. Combine all ingredients in a small saucepan. Bring to a simmer or medium-high heat. Reduce heat to medium-low and cook until the liquids are absorbed and the mixture becomes a thick paste, 7-10 minutes. Serve over the Oat Porridge. This stores well in an air-tight container in the fridge for up to a week.

*This recipe is linked to Allergy Free Friday, Fresh Bite Friday, Fight Back Friday and Slightly Indulgent Tuesdays.

Leek, Mushroom and Chard Tart - GF

This is a combination of a few different recipes that I have been eyeing for awhile. I had it for dinner tonight and it was filling and extraordinarily good. The crust is very....healthy tasting, in a "I know this is good for me" kind of way. It actually reminds me of a whole wheat crust.

Gluten Free Leek, Mushroom and Swiss Chard Tart

Makes 4 - 4 1/2 " tartelettes

For the Crust (this crust recipe makes a double batch, I froze half of it)

*Adapted from a recipe at La Tartine Gourmande

1/2 C almond meal flour

1/2 C quinoa or oat flour (I grind mine in a coffee grinder from quinoa flakes)

1/2 C brown rice flour

1/4 C sesame seeds, optional

1.5 tsp xantham gum

1/2 tsp salt

7 TB butter or non-hydrogenated shortening, cold, cubed

1 egg

4 TB cold water, or more as needed

1. Preheat oven to 400 degrees.

2. In a food processor combine the flours, sesame seeds, xantham gum and salt. Process for a few seconds until well combined.

3. Add the butter/shortening and pulse until it resembles crumbs.

4. Add the egg and continue to pulse for a few seconds. Add the water, one tablespoon at a time until the dough detaches from the bowl.

5. Press into the bottom and up the sides of your tart pans. Poke a few holes in the bottom with a toothpick. Set aside.

For the Filling

2 TB extra virgin olive oil

1 leek, white part only, sliced thin

1 C mushrooms, diced

1 C chopped swiss chard

3 garlic gloves, finely minced

1/4 tsp fresh thyme

salt and pepper

pinch of red pepper flakes

2 eggs

1/4 C cream or dairy alternative (I used almond milk)

2 TB milk or dairy alternative (I used more almond milk)

1 oz goat cheese, optional

1. Heat the oil over medium heat. Saute the leeks, mushrooms and chard for 3 minutes. Add the salt, pepper and red pepper flakes. Add the garlic and fresh thyme and saute an additional three minutes. Avoid browning the garlic. Turn off the heat.

2. In a medium mixing bowl beat the eggs with the cream/milk. Stir in the cooked vegetables, and cheese if using.

3. Pour the filling into the pans. Bake at 400 degrees for 20-25 minutes, until the center is set. Let cool for 5 minutes before removing from pans. Serve with a side salad of fresh salad.

This recipes is linked to Real Food Weekly, Fight Back Fridays and Seasonal Sundays. Thanks for hosting ladies! Go check out the collection of awesome recipes!

Chocolate, PB & B Protein Shake

This is one of my favorite protein shakes. In fact, I will drink this over having dessert any day. It's filling, energizing, nutritious and delicious!

Chocolate, Peanut Butter and Banana Protein Shake

3/4 C milk (or dairy alternative)

3 ice cubes

1/2 banana (mine is usually frozen)

2 TB unsweetened cocoa powder

1 TB peanut butter (or other nut butter)

1/4 avocado

1 TB chia or flax seeds, optional

2 raw eggs or 1 serving of protein powder (I use THIS one sweetened with stevia)

stevia, to taste

1. Combine all ingredients in blender and blend until smooth and tasty!

Buckwheat Banana Nut Coconut Pancakes - GF

The ultimate comfort food...pancakes. Inspired by the yummy Banana Nut Coconut Muffins I made awhile back, I created this recipe. I have had some buckwheat in my cabinet for quite awhile, but haven't used it yet. They turned about perfect! Light and fluffy goodness.

Gluten Free Buckwheat Banana Nut Coconut Pancakes

Yields 8 - 4" pancakes

1 cup gluten free flour blend (I use 1/2 buckwheat, and then a combination of any of the following; brown rice, quinoa flakes, sorghum, almond...all of which I grind in my high-power blender)

1 TB palm sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 tsp cinnamon

1 ripe banana, mashed

1 cup milk (I used almond milk)

1 egg

1 tsp vanilla extract

1/4 C oil (I used melted coconut oil)

shredded coconut, nut pieces, and/or chocolate chips (optional)

1. Combine all dry ingredients in a medium mixing bowl.

2. In a separate bowl combine all the wet ingredient.

3. Pour the wet ingredients into the dry and mix until just combined, do not overmix. Let the batter sit for 5-10 minutes (or longer) to thicken and combine. Meanwhile heat a non-stick skillet over medium-low heat.

4. Pour 1/4 C batter into the skillet. If desired, sprinkle the batter with coconut, nuts, and chocolate chips. Once you see bubbles coming up through the middle of pancake, carefully flip over. Cook until that side is browned. Serve with hot syrup (and a drizzle of coconut milk if you are feeling REALLY decadent) and be comforted!

Note: If you do not need gluten free pancakes you can substitute the 1 cup GF flour with 1 cup whole wheat flour.

This recipe is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays. Go over and check out all the delicious recipes being shared.

Sweet Potato Hash with Eggs and Chard

Update 4/8/11: I am sharing this recipe via Food Renegade courtesy of Fight Back Fridays blog carnival where everyone shares recipes. Thanks to Food Renegade for hosting such a great event!

I saw this recipe in a cookbook and thought about making it for months before I actually did. The anticipation was well worth it. This is now one of my favorite ways to eat sweet potato.

Sweet Potato Hash with Eggs and Garlic Sauteed Rainbow Swiss Chard

Serves 4

30 minutes

1 large red-skinned potato, peeled and cut into 3/4 inch cubes

1 medium sweet potato, peeled and cut into 3/4 inch cubes

1 TB extra virgin olive oil

1 TB butter

1 small green bell pepper, seeded and chopped

1 small red onion, finely chopped

1 large garlic glove, finely minced

1 green onion, white and green parts, chopped

salt and pepper, to taste

1. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, reduce the heat to medium-high heat and cook until the potatoes are almost tender, about 10 minutes. Drain well and set aside.

2. Warm the olive oil and butter in a large frying pan over medium-high heat. Add the green pepper, onion and garlic and saute until the red onion is translucent, about 2 minutes. (The original recipe is vegetarian, but I added some turkey bacon at this step, about 8 slices of bacon, chopped.)

3. Add the potatoes, spreading them in one layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the peppers are soft, about 6 minutes. Meanwhile start the swiss chard, recipe follows.

4. Stir in the green onions. Season to taste with salt and pepper (if desired, add a pinch of crushed red chilie flakes for a little heat) and cook, stirring until the pototoes start to break down and the green onion is softened, about 1 minute. Divide the hash among serving plates.

Rainbow Swiss Chard

Two bunches of Rainbow Swiss Chard, leaves removed from stem. Wash and dry and chop into 2" pieces.

2 TB olive oil

3 cloves garlic, minced

salt and pepper, to taste

1. In a medium saucepan heat 2 Tb olive oil over medium heat. Add minced garlic and saute for 2-3 minutes until soft.

2. Add the chard and cook 5-8 minutes (meanwhile start your eggs), stirring occasionally until wilted. Season with salt and pepper.

Eggs

4 eggs

1 TB butter

salt and pepper, to taste

You can prepare your eggs any way you want; poached, soft boiled, sunny-side up, over-hard, etc. In a dish like this I like sunny-side up fried eggs.

1. Heat a large heavy-bottomed non-stick pan on the lowest setting for 5 minutes. Add 1 TB of butter. When the butter has stopped foaming, about 1 minute, swirl to coat the pan.

2. Gently crack the eggs into the pan. Season with salt and pepper. Cover with a lid and cook 2 1/2 minutes for soft runny yolks, 3 minutes for soft, yet set yolks, 3 1/2 minutes for firmly set yolks.

3. Place the eggs on top of each serving of hash and serve immediately.

"Green" Power Smoothie

I drink this smoothie for breakfast almost every day. It keeps me full for hours, is nourishing and yummy! It isn't really green because I add blueberries, so it is a strange purple/green color. :) It is full of vitamins, minerals, fiber, good fats, complex carbs and protein.

"Green" Power Smoothie

Serves 1 (or 2-3 small servings)

About 24 ounces

1 C milk (I use almond milk)

3-4 frozen strawberries

1/4 C frozen blueberries

1/2 ripe banana (mine is usually frozen)

1/2 fresh orange, with peel removed, but leave on the white pith

4-5 kale leaves, remove the leaves from the center rib

2 TB fresh parsley leaves

1/4 avocado

1 TB flax or chia seeds

1/4-1/2 C water

stevia or another sweetener, to taste

*I also add 2 raw eggs for protein. You can use a protein powder if you prefer. I recommend THIS one sweetened with stevia, without artificial colors, flavors and fillers. It is the most natural and the best tasting protein I have found.

Place all ingredients in a heavy duty blender (I have a VitaMix) and blend until smooth. Add more water if needed. I don't like mine really thick, so I add more water. Enjoy the healthiness!

Pumpkin Shake

I love pumpkin with a passion! Anything pumpkin makes me smile. I adapted this recipe from a low carb recipe site.

Pumpkin Shake

1/3 C Pumpkin (NOT Pumpkin Pie Mix)
1/4 C Coconut Milk or other dairy alternative
1 raw egg (optional for more protein)
1/2 C water
1/2 TB Pumpkin Pie Spice (I like is spicy, so you may want to start out with a little less and add more to taste)
1 tsp vanilla extract
Stevia to taste

Put in blender and blend until smooth. If you need some more protein add a scoop of your protein powder or shake. If you use the Jay Robb Whey Protein you don't need to add any stevia or sweetener.

I freeze the pumpkin and milk ahead of time in an ice cube tray so I don't have to use any ice. I measure out the pumpkin and milk and figure out how many cubes it will be for one shake, then I freeze enough cube for 2-3 shakes. I am not sure how standard ice cube trays are, but mine is 3 cubes of pumpkin and 2 cubes of cream per shake.

Pumpkin Pancakes - GF

I LOVE anything pumpkin and have been craving it lately. Making pancakes with coconut flour takes practice, but it is worth it. They are so yummy!

Gluten Free Pumpkin Pancakes

2 eggs
2 TB coconut oil or butter, melted
2 TB coconut milk or whole milk
2 TB agave or honey
4 TB pumpkin puree (not pumpkin pie mix)
1/2 tsp pumpkin pie spice
1/8 tsp cinnamon
1/8 tsp salt
3 TB sifted coconut flour
1/8 tsp baking powder
1/4 C pecans (optional)
1/4 C grain sweetened chocolate chip (optional)

Blend together eggs, oil, milk, agave, pumpkin and salt. Combine coconut flour, spices and baking powder and thoroughly mix into batter. Heat some oil or butter onto a hot skillet making pancakes about 2 1/2 to 3 inches in diameter. Batter will be thick, but use the back of a spoon to spread it out thin. If you are adding pecans or chocolate chips sprinkle them on each pancake at this point. Makes 8 pancakes.

****The key to cooking coconut flour pancakes is to cook them at a low temperature, spread them thin and make them small.****