paleo chunky-monkey ice cream

I'm not sure if I even remember what ice cream tastes like! So while people are posting their Facebook photos of their first tub of Blue Bell in almost a year, I am sitting here wondering what all the fuss is about? So as my husband informs me of the listeria contamination that apparently the rest of the world knows about, he is probably wondering what rock I was living under and I am wondering why I never noticed it wasn't in grocery stores...oh yeah...because I never buy ice cream! 

Ice cream is one of those things I stopped buying many years ago for several reasons. One of them being if it's in the house I will eat it. The second one being if I don't eat it first, my husband will eat the entire half gallon before I even get a taste! I'm not a big sweets fan to begin with but every now and then I like a little dessert. I just don't like what it does to my body afterwards, you know...cellulite, saddlebags, bra bulge...all that fun stuff you get to deal with when you get older and your metabolism just isn't what it used to be. I used to try to stick with "less guilty" options such as dark chocolate, granola, or a frozen fruit bar, but since switching to Paleo the options got even more scarce.

Sure, there are loads of recipes for Paleo brownies, cakes and cookies...but they all still have a good amount of carbs and usually require dates or figs as a natural sweetener, both of which my husband is allergic to! I've tried some delicious almond butter bars and pumpkin options, but none of them really resembled the real thing. I've also seen some store-bought alternatives in so-called "health food stores" but most of them still contain loads of sugar and sometimes unwanted added ingredients. So when I stumbled upon a recipe for Coconut Milk Ice Cream it peaked my interest. I was elated when I read the ingredients, so I decided to give it a whirl, dusted off my ice cream maker and it turned out absolutely delicious! This is my version:

Chunky-Monkey Coconut Milk Ice Cream

4 egg yolks
1 can full fat organic coconut milk
2 Tbsp vanilla extract (not imitation)
2 medium ripe bananas
1/2 cup walnuts
1/2 cup dark chocolate chips (at least 60% cocoa), optional
1-2 tsp Stevia or other natural sweetener of your choice

Bring water in a pot to a simmer and cover with a heat proof glass bowl to create a double boiler. Do not allow water to touch bottom of bowl. Heat coconut milk until hot but do NOT allow to boil. In a separate bowl whisk egg yolks. Temper egg by adding a ladle of hot coconut milk at a time while whisking the eggs. Do not allow the eggs to cook. After the eggs are brought up to temperature add the mixture to the double broiler. Whisk continuously until the mixture forms a thick custard. Remove from heat and allow to cool completely in the refrigerator before freezing.

Pour cooled mixture into frozen bowl of ice cream maker and turn machine on. Mash bananas and add to ice cream maker. Allow to run for about 15-20 minutes. Add Stevia or other sweetener, walnuts and chocolate and continue freezing process for 5-10 additional minutes or until thick and almost completely frozen. Pour into freezer safe container and place in freezer until completely frozen.

If you don't have an ice cream maker, you can place it in the freezer and stir vigorously every 20-30 minutes for about 2 hours until set.

And most importantly...
ENJOY! 

the "sort of" paleo parrotheads

So my husband and I have adapted a mostly Paleo diet for almost a year now and I have to say it's been an adventure. First of all, I say "mostly paleo" because beer and alcohol is probably the most anti-paleo thing you can consume...but let's face facts, omission of alcohol just doesn't fit in to our Parrothead lifestyle! Plus, if you've read any of my other blogs you would know we also home brew our own beer. So maybe we should say "Paleo Pirates"...or maybe not?

I have learned so many wonderful new recipes and have basically changed my entire way of shopping, cooking and thinking about food! So with this blog, I am going to start sharing my recipes that I have either adapted from others or invented myself...if only to help one other person that may need inspiration to live a more healthy lifestyle. I will certainly give credit where credit is due since without the help of others in the "paleo family" I'd be totally lost and confused. 

Whether it's Paleo, Whole 30, or just Clean Eating, it's rather refreshing to be able to control what you put into your body and feel so much better for it! Now, I know you're probably saying that putting alcohol into your body is the worst thing you can do, but my motto is EVERYTHING IN MODERATION! There are many studies that back up the fact that alcohol, again in moderation, is beneficial for a long and healthy life!

I am going to start off this series of recipes with a classic cocktail. Since it's all about making healthier choices, you should always use the most natural ingredients possible, using the most natural methods possible, which means little to no processing. We use 100% blue agave reposado or anejo tequila, which means rested or aged. A good tequila should have a very light golden color, which should only come from aging and not caramel or added color. There are many organic options to choose from as well. We also use fresh limes and no mixers. If the limes are sweet, that is all you need, however if they are tart or bitter, you could add a pinch of stevia or a dash of honey or other natural sweetener of your choice. Also be cautious of agave nectar, as most restaurants and bars will use it in a so-called "skinny margarita" while people don't realize most brands sold in stores contain as much fructose as high fructose corn syrup. In place of orange liqueur, you can use a squeeze of a fresh orange. You will also need a good lime juicer, we use our trusty handheld squeezer from World Market!

And so I give you...

The Paleo Parrothead Margarita

• 2 limes, freshly squeezed
• 1 1/2 oz 100% Blue Agave Reposado or Anejo Tequila
• 1 wedge orange, freshly squeezed
• 1/2 tsp of honey, if desired

Shake vigorously in cocktail shaker and serve over ice, garnish with lime and most of all, enjoy!

roasted red pepper rosemary vinaigrette

So far, my "paleo" journey has been adventurous as I not only try to adjust recipes I know and love but trying new ones as well and even making up my own. Lately I find myself eating lots of salad. It's super easy to grill a bunch of chicken on the weekend while I'm grilling other meals. Then during the week, I can grab a piece, chop and toss into a salad for lunch on my way out the door to work. The first few weeks were easy, slice an apple or some grapes, throw in a few almonds or sunflower seeds, drizzle some olive oil and balsamic vinegar and you've got a tasty treat. But day after day I start to think, "If I have to eat one more salad, I'm going to lose my mind...or drive through Popeye's...whichever comes first!"  

The key to success in everything is to BE PREPARED! Pre-plan your meals so your not setting yourself up for sabotage and either starving yourself because you can't find something suitable to eat, or running out for fast food because it's all you have time for. Both options are equally harmful. I know you're saying you barely have time to get groceries, much less, make condiments from scratch. Well, sometimes you have to make time! How much time are you spending reading this blog, or trolling on Facebook or browsing on Pinterest? Really? It took me less than 5 minutes to make this batch of dressing.

So, after concocting a few of my own salad dressings to mix things up a little, I've gotten pretty good at it. First I tried a Curry-Mayo dressing which was great, then a Ginger-Garlic Asian Vinaigrette which was also very tasty (recipes will be posted later)...but this one...this one might just be the best dressing ever. I'm pretty sure I could bottle and sell it! So, I'm not sure why I'm posting this when I should be keeping it a secret so I can work up a business plan and sell the heck out of it. But anyway, it's delicious (if I do say so myself). So give it a try if your looking for a healthy, no-sugar, no-preservative, no-hydrogenated crap alternative to plain oil & vinegar salads.

Fire-Roasted Red Pepper & Rosemary Vinaigrette

1/2 C Extra Virgin Olive Oil
1/4 C Balsamic or Vinegar of Choice
1 whole roasted red bell pepper
(may use jarred, packed in water)
1/2 C fire roasted tomatoes (not drained)
(may also use jarred or canned, about 1/2 cup) although some canned tomatoes have added sugar, oils or seasonings, so be cautious
1 lg sprig Fresh Rosemary
1 lg clove garlic
1 tsp black pepper
1-2 tsp sea salt (if desired)

Place all ingredients in food processor or blender and pulse until very finely chopped and completely blended. Refrigerate up to 3 weeks.