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Coconut Banana Ice Cream

2009 June 14

Are you ready for something so completely tasty and dare I say it – also good for you? Eat this list of ingredients! coconut milk, banana, and vanilla.

The ice creams we’ve all grown up with rely on lots of heavy cream and loads of refined sugar to make us smile. This version replaces the cream with coconut milk (known to have several health benefits) and nixes the added sugar in favor the sugars naturally found in fruit. To top it off, you don’t even have to have an ice cream maker – just cold or frozen ingredients and a blender.


  • 1 Can coconut milk (I prefer the flavor and texture of normal over light)
  • 4 Ripe bananas
  • 2 tsp. Vanilla extract

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Can Lard Be Good For You?

2009 June 10
tags: ,

from → Link

There is a current trend growing towards acceptance (even promotion) of fats in our diet and calling carbs for what they are – the stuff that makes you fat. As I read it, it’s just a shift back towards the middle-ground where foods are eaten in moderation. No, take that back – the trend is one of many indicators showing that people are starting to reject the processed food nation and favor the minimally processed, whole-foods (in moderation) that make you feel better.

Check out this article from and be ready to have your perspectives on lard challenged, even changed.

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Mouthwatering, Beefy, Juicy Burger

2009 June 08
tags: ,

from → Dinner, Link, Lunch

Kenji over at GoodEater shows us how to feed our burger obsession with some serious beef flavor in Weekend GoodEating: Hand-Chopped, Dry-Aged, Grass-Fed, Beef-Fat-Basted, Bad-A*s Burger!.

Basic ingredients:

  • “One 7-ounce, grass-fed, dry-aged, hand-chopped, beef-fat basted, bad-a*s, extra-crisp, uber-beefy, rib-eye patty. Perfectly seasoned.”
  • Rendered beef fat
  • Fixin’s

Hand-chop the beef, form it, and cook it in its own fat. Yum – Serious flavor!

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Lärabar Jŏcalat Sample

2009 June 07

I finally found my cacao nibs at Whole Foods Market; they were cheaper than I was expecting. So with cacao nibs in-hand I was free to try the recipe for the Larabar Jŏcalat recipe over at the Chocolate & Zuchinni blog (by Clotilde Dusoulier). Disclaimer up front – I only used the ingredient list and followed my own instructions. I’ve made several batches of Larabars already over the last few days, so I simply made some adjustments. There was a moment when I thought, “Holy smokes Batman, these might not turn out!” If you get there, just keep pressing forward.


  • 1.75oz / 50g Mixed nuts. I used cashews, almonds, pistachios, and pecans.
  • 3.5oz / 100g Date paste. I couldn’t find any so I made my own according to this recipe. It involved measuring out some pitted California dates and throwing them in the food processor.
  • 3.5oz / 100g Medjool dates. You can find these at most grocery stores. Make sure to pit them first.
  • 1/3tsp. ground Cardamom. This should equal the amount Clotilde called for: seeds from two pods.
  • 3Tbsp unsweetened cocoa powder
  • 1 rounded Tbsp cacao nibs
  • Pinch of salt
  • 1/8tsp. Cinnamon

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Top Ten Things To Expect When Dining With A Food Blogger

2009 June 02

from → Uncategorized

Caught red-handed! Aimée from Montreal felt compelled to share some of our food blogger dirty little secrets. This is a great tongue-in-cheek commentary about what it means to be a guest at the table of a food blogger:

Top Ten Things To Expect When Dining With A Food Blogger

If you’ve been my guest over the last several weeks since I’ve started working on this blog, consider yourself lucky I haven’t done this to you yet. My wife? That’s another story that begins with “She didn’t realize what she got herself into when she married me.”

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