Eat Evolved


You are what you eat. Eat what you've evolved to eat.

Archive for the ‘snacks’ Category

Nut-Free Strawberry Banana Bread

Tuesday, August 7th, 2012

I’m always trying to mix up Preschooler’s weekday breakfasts. We don’t have time to make her bacon and eggs in the morning, and her day care is nut-free, so that limits our options greatly. Our general cop-out is yogurt, but that can tend to have a lot of sugar in it, so I prefer to make her something homemade. Lately I’ve been making this recipe, and it’s almost indistinguishable from real bread. Last night Husband and I ate the heel slices with a bit of Rawtella, and it made an awesome dessert. For those of you who are coconut-phobic, you absolutely can’t taste it in here–it just tastes like banana bread.

Preheat your oven to 350. Set out two mixing bowls, one small and one large. In the large bowl, mash two or three very ripe bananas with 1/3 cup of melted ghee or coconut oil (or butter, if you’re not dairy-averse). Whisk in six beaten eggs, two tablespoons of honey, and a teaspoon of vanilla.

In the small bowl, add a half-cup of sifted coconut flour, a teaspoon each of baking soda and baking powder, a half-teaspoon of salt, and a tablespoon of cinnamon. Mix it with a fork, then dump the whole bowl into the wet ingredients. Whisk them together, then put the bowl aside. Slice up 6-8 strawberries into small bite-size chunks. Whisk the batter again to make sure you’ve gotten all the lumps out, then fold in the strawberries. Bake in a well-greased loaf pan at 350 degrees for 45 minutes.

The cool thing about this recipe is its versatility. You can leave the strawberries out, or replace them with a different berry. You can add nuts or chocolate chips if you want it to be more of a dessert than a breakfast. You’ll end up with a moist bread with a nice soft texture and a golden brown crust. I apologize for not having pictures for this one. Hopefully I can take a picture of it soon and add it later.


Monday, April 18th, 2011

Every now and then, there comes a time in a grain-free person’s existence when said person REALLY, REALLY wants something along the lines of chips and salsa. Alas, unlike what most people think, corn is not a vegetable, so tortilla chips are right out. Even delicious kale chips are not meant to stand up to even the runniest dips. So what’s a grain-free girl to do?

That’s where this one comes in. Tostones are, simply put, twice-fried green plantains. Plantains are interesting. The black ones are sweet, about on the same level as a green banana. The green plantains have a more savory flavor and a very firm texture. They’re starchy, and as such should probably not be eaten by someone eating VLC and trying to maintain ketosis. But there’s nothing wrong with having them every now and then.

For tostones, take your desired amount of plaintains (I found one large green one was a nice snack for me, Husband, and Toddler) and slice them into rounds about 1/2-3/4 of an inch thick. Heat your choice of healthy high-temp oil in a Dutch oven or deep skillet (or deep-fryer, if you have it) to 375. Fry the plantain rounds for 3 minutes, then remove and put them on top of some paper towels that are placed on a clean, flat surface that won’t get ruined if you hit it with a hammer. Keep the heat on your cooking oil while you do this, because after this step they go back in.

Hit your plaintains with a hammer. Seriously. I use a meat mallet, but whatever you can use to pound them flat will work–the bottom of a heavy glass, a frying pan, whatever. You can see here where I’ve smashed some and some are still just slices.

smashing tostones

Once you’re done smashing, put your tostones back in the oil for another 3 minutes. Remove them, drain on paper towels again, then salt and serve. You can have them with your favorite salsa or dip, or just do what we did and eat them plain. Toddler was a huge fan.

finished tostones

Salt and Vinegar Kale Chips

Thursday, April 14th, 2011

Most people who have been eating Paleo for any length of time have seen the standard recipe for kale chips. Take one bunch of kale, remove the stems completely, tear the leaves into smaller pieces, toss with a tablespoon of olive oil and a teaspoon of salt, and bake on a parchment-lined baking sheet at 350 degrees for 10-15 minutes. The kale leaves get nice and crispy and kind of melt in your mouth when you eat them. They’re not potato chips by any stretch of the imagination, but if you’re craving crispy and salty, they get the job done.

My secret is to add a half-tablespoon to a tablespoon omaypole cider vinegar to them. It gives a nice tart taste to cut the salt a bit. You may need to cook for 20 minutes to dry out the extra liquid, but trust me, it’s worth it. Toddler ate about a cup of them, making these the second vegetable I’ve managed to get in her since she went from Baby to Toddler.

I was raised on southern greens, which are salty (thanks to all the bacon) and cooked all to hell with stock and apple cider vinegar and hot sauce. The vinegary kick you get from these is a bit reminiscent of home cooking, but with a totally different texture. Give it a shot!

kale chips