I’ve been revisiting some of my old posts recently to see if I can make any minor improvements. This is a rather fun job for me as it involves a lot of taste testing! Plus, it’s a bit of a trip down memory lane (Hello, May 2012!). Good lord, how embarrassing some of my posts are…
While scrolling along, I came across my Carrot Bar recipe, which immediately made me start thinking of possible variations. The result? Banana bars!
1 cup mashed banana (about 3 bananas)
3/4 cup plain yogurt
1/3 cup water
1/4 cup honey
2 tsp pure vanilla extract
2 tbsp flaxseed
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1 cup coconut flour
Optional: 1/4 cup coconut flakes
Optional: 1/4 cup chocolate chips
Optional: 1/4 cup chopped almonds
Preheat the oven to 350 degrees and grease a 13×9 baking dish.
Combine all ingredients (except chocolate chips and almonds) in a food processor and blend until a thick batter is formed. Stir in chocolate chips and almonds, if using. Spread batter in the baking dish and bake for 20 minutes. Allow to cool for at least 20 minutes before cutting and eating.
I remember the first time I went to Panera Bread. I got their Broccoli Cheddar soup and, like so many before me, became OBSESSED with it. It was total comfort to just sit at their booths and suck down a bowl between classes.
As I started to change up my eating habits and make my own recipes, broccoli cheddar soup was at the top of my list. So this is my own take of a more “cleaner” broccoli cheddar soup. Less ingredients, yet still full of cheesy goodness!
Broccoli Cheddar Soup
3 cups plain whole milk yogurt
3.5 cups chicken or vegetable broth
3 large heads of broccoli, chopped into florets
1 large onion, chopped
2 tbsp ghee (or butter)
1 tbsp minced garlic
1 tbsp mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
2 and 1/2 cups cheddar cheese, shredded
In a crock pot, whisk the 3 cups of yogurt and 1 cup broth together until smooth. Slowly add and stir in the rest of broth. Add in the rest of the ingredients, except cheddar cheese. Cook on HIGH with the lid on for 1.5 hours. Afterwards, use an immersion blender and blend ingredients until all broccoli chucks are gone. Stir in cheddar cheese. Place lid on top and cook on LOW for an additional 30 minutes. Adjust taste with salt and pepper, if needed, before serving.
This recipe was totally made on a whim with random ingredients. Braced for a total fail, I was pleasantly surprised how awesome these turned out! In addition to the sweet potato and curry taste, these puffs hardened in the outside while staying soft on the inside.
It kinda reminds me of a pierogi.
And, I “forgot” that my dad doesn’t like the taste of curry. Guess I get them all to myself now 😉
Sweet Potato Curry Puffs (Paleo)
1 and 1/2 cups cooked and mashed sweet potato
1 cup fresh spinach
1/2 cup tapioca flour
1 tsp curry powder
1 tsp cinnamon
1 tsp salt
Preheat the oven to 400 degrees and grease a baking pan. Combine all the ingredients in a food processor. Bake on for 25 minutes. Let cool and harden for 15 minutes before eating.