Plantain Tostadas and Tortillas

Plantain Tostadas and Tortillas

Hi there!  Long time no see… it’s been a bit since my last post!

If you’d like a small explanation as to why the giant chasm of time since I last posted… well, I suppose life happened.  I was still going through health issues – very autoimmune-disease-like health issues, involving some intense inflammation and such – as well as a bit of relationship and work changes, which didn’t really leave me much time for focusing on the blog.  Most of that seems to be quieting down for now, so here I am! 

You still wanted that recipe for Plantain Tortillas, right??

Anyway, I’ve missed it… and I still want to attempt to post here from time to time!  I really love sharing recipes and health information with people, and it’s important to me to be able to do that.  If you’re reading this, feeling a bit like I’ve been a real fair-weather friend here for the last year, please feel free to reach out to me!  There is a contact page here for ya.

Now.  On with the show!

Without further ado, let me introduce my FAVORITE recipe of the past year, with my FAVORITE accompaniments ever!

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No-Bake Carob Brownie Bites

No-Bake Carob Brownie Bites

Even though I made the recipe up from scratch, somehow, I still couldn’t tell they weren’t chocolate.

Not chocolate?  Whoever heard of a brownie that wasn’t made with chocolate?  Not me, at least, until very recently, when I decided to try giving it up.  Not exactly my idea of fun!

Chocolate didn’t get the boot because of Lent, or because it’s inherently, sinfully, bad for me (like the mayor in one of my favorite movies, Chocolat would think,) but simply because it is a bean.  A seed, really.  But, for the sake of my wellbeing, that was enough of a reason. 

However.  That was NOT enough of a reason not to have fudgey brownies.  We all got to have a little sanity, people, and this stuff does it for me! 

While trying, as much as possible, to stick to the Autoimmune Protocol as I’m still unsure of the origins of my current inflammation issues, I’m opening up to trying even more ingredients than ever before!  It has been a tasty adventure so far, my friend.  (Check these AIP-friendly recipes out…)

Frozen Lemon Bars

Creamy Zucchini Detox Bisque

Matcha Green Tea Power Balls

So now I’ve been finding some thrilling uses for carob powder.  First step, carob powder, all-people-friendly, delicious brownies… next step, ruling the world?  Or maybe just another recipe using fun, new ingredients!

 

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Frozen Lemon Bars

Frozen Lemon Bars

Right now, all I can think about is how long I have until I can eat this frozen lemon bar. 

It’s a little square of wonderful, all tart and creamy and delicious, but it’s just slightly too frozen to eat at the moment.  It’s sitting in a bowl on my porch warming up.  I set a timer for ten minutes, but of course I won’t forget about it… I’ve been checking every two.

Anyway, can you see my dilemma?  I’m sitting here, trying to write about these lemon bars, hoping to be inspired by eating one… and instead I’m being distracted by just thinking about eating one.

Anything with lemon, together with a little coconut and banana, couldn’t be more perfect for a summertime dessert, but when it’s also frozen… that’s on a whole new level. 

In this recipe, the coconut flour crust comes out almost like a graham cracker crust.  It’s just slightly sweet and crumbly, which I think is pretty great with a creamy textured filling.  The lemon filling has a really awesome lemonade-like flavor, and I’m definitely into that right about now.  Even though the base is mainly bananas and coconut oil, those flavors seem to enhance the lemon flavor rather than dominate it.  

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