Super easy, so yummy! The kids can help with this one! Makes for EASY clean-up too!

ALMOND MEAL BANANA CAKE

(DOUBLE BATCH) FOR A FULL BUNDT SIZE CAKE

 

CAKE INGREDIENTS:

6 CUPS ALMOND FLOUR

1 TSP SEA SALT

2 TSP BAKING SODA

1 TSP CINNAMON

¼ CUP AGAVE NECTAR

6 PACKETS TRUVIA SWEETNER

½ CUP GRAPE SEED OIL

6 EGGS (WISKED)

2 TBSP VANILLA EXTRACT

3 BANANAS

½ CUP APPLE SAUCE

 

PREHEAT OVEN TO 350, COAT A BUNDT PAN WITH NON STICK SPRAY.

IN A LARGE BOWL MIX TOGETHER ALMOND FLOUR, SALT AND SODA AND 1 TSP. CINNAMON. IN A SMALLER BOWL COMBINE AGAVE, TRUVIA, OIL, EGGS AND VANILLA. MASH BANANAS WITH APPLE SAUCE AND COMBINE WITH OTHER WET INGREDIENTS. MIX WET INGREDIENTS INTO DRY INGREDIENTS

MAGIC DUSTING POWDER:

MIX 2 TSP. CINNAMON AND 2 PACKETS TRUVIA IN SMALL BOWL

POUR HALF OF THE BATTER INTO THE BUNDT PAN, SPRINKLE HALF THE CINNAMON/TRUVIA MIXTURE IN THE PAN, POUR REMAINING BATTER INTO PAN AND SPRINKLE REMAINING CINNAMON/TRUVIA MIXTURE ON TOP.

BAKE FOR APROX 40-45 MINUTES. UNTIL IT PASSES THE TOOTHPICK TEST.

I started out with an already fantastic, healthy pancake - and tweaked it just a bit to boost the protein and cut a little of the "bad" carbs. I wouldn't recommend this for every breakfast, because it is still a little higher in the "unfavorable" carbs - but great if you are craving pancakes. My kids ate these this morning, and didn't even know that I tweaked them!

This was my first family-style Zone meal that I made. This recipe makes 5 servings of a 3 block meal.

Ingredients

5 flour tortillas
12 oz. package of firm tofu
5 oz. grated jack or cheddar
1 1/2 C. eggplant, peeled and diced (approx. 1/2 eggplant)
1 C brocolli, chopped (approx. 5 florets)
1/3 C diced yellow onion (approx. 1/4 med. onion)
1 1/3 C. diced zucchini (approx. 1 whole zucchini)
5 thick slices avocado (1/2 of a large avocado)
2/3 tsp. olive oil
5 tsp. sour cream
Cilantro
 
Start by cutting the tofu in half lengthwise and laying on papertowels. Lay 2 more papertowels on top and set a heavy saucepan on top to press the moisture out. Let the tofu sit for about 10 minutes or so.Cut tofu into small 1/4 squares.

Add the oil to a non-stick pan. Add the tofu and season to taste with cumin, red pepper, or any other spices you like. Add vegetables. Cook about 5-7 minutes. If you need more moisture in the pan to keep the food from sticking just add a few TB. of water.  Add cilantro if desired.

When making the burrito you can choose to have the avocado and sour cream as your fat or you can just have avocado and double it which is a much better choice.

Roll the burrito up and enjoy your green burrito.

If there are any problems with the addition of this meal I'm sure someone will let me know.

I do almost all of my cooking by eye so I apologize for the lack of measurements in this recipe. This lasagne recipe leaves out grains and cuts out some fat by replacing ricotta cheese with tofu. Trust me, you'll never know the difference.

Ingredients:

Zucchinni
Homemade meat sauce
Variety of diced veggies
1 package of silken tofu
8 oz. mozzarella cheese
1 egg
Salt
Pepper
Basil
Oregano

To make "ricotta" mixture, blend silken tofu and grated mozzarella together with a fork. Add egg, salt, pepper, basil and oregano to taste. Set aside.

Slice zucchinni lengthwise into thick 1/2" slices. Prepare a hearty, beefy sauce however you like. Spread some sauce on the bottom of a casserole dish. (I use 9x12) Then layer some zucchinni to cover the bottom of the dish. Add a bunch of diced up veggies like carrots, mushrooms, eggplant or whatever else you like. Then layer half of the "ricotta" mixture. Add another layer of zucchinni and the remaining 'ricotta' mixture. Layer zucchinni again, spread some sauce on top. Keep repeating by adding more diced veggies and layers of zucchinni until the dish is complete.

Bake for about 30 minutes at 375 degrees or until heated through.

Another good variation if you want to leave out the 'ricotta' mixture is to make a nutty pesto with walnuts, basil, garlic, olive oil and fresh spinach. Put this in place of the 'ricotta' mixture.  

I love creamy dressings but on a semi-Paleo diet I've been avoiding ranch. I'm tired of vinegar & oil which to some strict Paleo dieters isn't even allowed.

To make your creamy Paleo-friendly dressing just puree an avocado in a food processor and add some lime. If your diet allows add a tiny splash of olive oil.

You can keep this in the fridge for 2-3 days.

I found this recipe in yesterday's newspaper. It is lighter version of the classic, but with a little "tweeking" it would be a great "family friendly" zone recipe. I haven't tried it yet, but will try it this week.

We all know potatoes are full of carbs. But I love me some comfort food...pot roast with some mashed potatoes...yummy!

Instead of using mashed potatoes, I have opted for steaming celeriac (celery root) and then pureeing it in a food processor. Adding just a tablespoon of olive oil gives it a whipped consistency but you really don't even have to do that.

Now you aren't going to fool anyone that celeriac is potatoes....there is a mild celery taste but with just a little bit of salt and pepper and some juices from your roast, you'll be loving your low carb mashed 'potatoes'.

Here are some basic celeriac nutrition facts:

1 serving (155g) has only 9g of carbs, 0g of fat and no sugar. Whereas the same serving of potatoes has 33g of carbs, 0g of fat and 3g of sugar.

One large celery root makes approximately 4 servings.

Makes two 3-block meals

The idea of figs and cheese is sort of a take-off from the idea of eating protein with fruits. You know...like apples with cheese. Figs and cheese are just for us grown up kids.

Here is a link to where I originally posted my recipe:

Figs with Goat Cheese & Balsamic Vinegar

But basically, you cut the figs in half, press some goat cheese or bleu cheese into the center, heat under the broiler for a few minute and then drizzle with balsamic vinegar. The better the vinegar you use the better the taste is going to be. Adding goat cheese gives a much milder taste for those who don't appreciate the stout taste of gorgonzola cheeses.

I like to serve them on top of a bed of mixed greens. Not only does it look good but they taste great with the mixed greens too. These make a great snack or side dish for any dinner.