Banana Bread Breakfast Bowl

From Bravo for Paleo

1 ripe medium banana
2 eggs
1 teaspoon vanilla bean powder
1/4 green apple, sliced
1-2 Tablespoons almond butter
1-2 Tablespoons dried coconut flakes
1 Teaspoon cinnamon
Coconut oil, for cooking

1. Using a fork, mash the ripe banana and mix it with the eggs and vanilla in a small bowl. The batter will be lumpy.
2. Grease a skillet with coconut oil and turn stove to medium heat. Add the lumpy batter and with a spatula, continue to mash and stir the mixture.
3. Once cooked, remove from skillet and place into a bowl. Top with apple, almond butter, coconut flakes, and cinnamon
4. Vanilla bean powder may be hard to find. If you don't find it, don't worry! The meal will still taste delicious, but liquid vanilla will change the colour of the bowl.

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Marshmallows - Martha Stewart

INGREDIENTS 

• 2 1/2 tablespoons unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 tablespoons pure vanilla extract
• Confectioners' sugar, for dusting
• DIRECTIONS 
• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes. 
• Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. 
• Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. 
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. 
• Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

Coconut Chocolate Bars

Ingredients

• 1 cup unsweetened, shredded coconut
• 1 packet of xylitol
• 1 teaspoon vanilla extract
• ⅓ cup coconut cream
• semisweet chocolate chips

1. Mix shredded coconut with coconut cream,1/2 of the vanilla extract and ½ packet of stevia and blend well with a spatula or a spoon
2. Place the shredded coconut mixture on a small cookie sheet lined with parchment paper
3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (bread pan) 
4. Place in the freezer for 2 hours, until frozen solid
5. Remove from the freezer and cut into bars
6. Now dip the bars in the melted chocolate chips, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won't break.
7. Place bars back on the cookie sheet
8. When all bars are all coated put in the refrigerator to harden.
9. The bars can be kept in the fridge for harder consistency or at room temperature for softer.

Asian Dumplings - Chloe's SAIT Camp

250 g ground pork
250 g ground chicken
1 c diced mushrooms
1 large carrot brunoise (very fine dice)
¼ onion brunoise
2 green onions, fine dice
1 T minced ginger
1 T minced garlic
2 T soy sauce
2 T sesame oil
salt/pepper

round wonton wrappers

Sauté vegetables until soft.
Sweat the onions, garlic, and ginger until translucent.
Mix all ingredients together.
Cook off a small amount of the meat mixture and adjust the seasonings if needed.
Form meat mix into small balls.
Fold the dumplings.
Cook in boiling salted water until they float.
Remove and enjoy with sauce.

Sauce:

equal parts:
soy sauce
rice vinegar
sesame oil
sugar
green onions
water

Mix all ingredients together.
Heat on stove until sugar has dissolved.
Cook until thickened.

Butter Chicken - Chloe's SAIT Camp

1kg chicken breasts, medium cube
2 T vegetable oil
2 T butter
4 t garam masala
4 t sweet paprika
4 t ground coriander
2 T grated ginger
2 t minced garlic
2 t chilli powder
1 cinnamon stick
6 cardamom pods
1 c cream
1 medium onion, medium dice
400 g pureed tomato
cilantro to garnish

Heat oil and butter in heavy bottomed pan on medium heat.
Add all spices, cook till fragrant.
Add onion, garlic and ginger - cook until soft.
Add chicken, stir a few times.
Add tomato and cream.
Bring to a simmer.
Cover and simmer until chicken is fully cooked.

Add water if sauce gets too thick.
Adjust seasoning: more chilli powder to increase heat. Generally needs some salt.

Serve over rice.

Crispy Tilapia Fingers with Lemon-Garlic Mayonnaise

Servings: 4-6

Ingredients

• 2 pounds tilapia fillets
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups panko

• Salt
• Ground black pepper
• Olive oil
• 1 lemon, cut into wedges

For the Lemon-Garlic Mayonnaise

• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• Salt and ground black pepper, to taste

Instructions

For the Tilapia Fingers

1. Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
3. Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job...it's best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
4. Line a plate with 3 paper towels and set by the stove. Heat the olive oil in large non-stick sauté pan over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.

For the Lemon-Garlic Mayonnaise

1. Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
2. Note: If you want to freeze the breaded tilapia fingers, lay them in a single layer and wrap well with aluminum foil. Place in a freezer bag in the freezer. When you're ready to make them, simply defrost them enough so they'll lay flat in the pan and cook as directed above.

http://www.onceuponachef.com/2010/09/crispy-tilapia-fingers-with-lemon-garlic-sauce.html