Homemade Paleo Friendly Peanut or Almond Butter Cup For One

Eleven days since my last post? Un-conceivable. And yet, no pressure to do anything more, right? Just when I can, a little post about eating single-serve meals. Gotta keep the journey in mind. Okay, enough with the Dude-isms, how about a post for a good dessert, easy-made.

Yes, most people don’t have coconut oil around, but it’s really good for stuff like this, and for other things, too. Healthy. Also, some Paleo doesn’t like peanut butter, so you can use almond butter instead, hence the really long, unwieldy appellation above. But to eat one? Amazing. Satisfies the sweet-tooth with a minimum of carbs and refined sugar. Maybe a glass of (some kind of) milk to wash it down. Super easy, super good.

Homemade Paleo Friendly Peanut or Almond Butter Cup For One

1 tablespoon coconut oil

1/2 tablespoon cocoa powder

1 to 2 teaspoons honey (to taste)

1 tablespoon peanut or almond butter (again, how much ever you want)

Melt the first three ingredients in the microwave, 15-20 seconds should do it. Mix it up, put half of it in a muffin cup/tin/ramekin, stick that stuff in a freezer for a couple minutes. Bring it out, put down the nut/seed butter of your choice, maybe sprinkle a little salt on it for good measure, pour the rest of the chocolate mixture on top (you’ll need to keep stirring). Back in the freezer. Wait a few more minutes, then take it out and enjoy. The chocolate is soft, the inside is salty, and all of it’s just the right kind of sweet.

No applause, no applause, just throw money. But not quarters, ‘cause those things hurt.

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Chili Lime Coconut Shrimp For One

Okay, I’m gonna get exotic on you here. Wait, that sounds, uh, odd. Let me rephrase: I’m gonna suggest something exotic to you. Nope. Not better at all. One more time. Let’s try something exotic together.

Shoot. Now I’m just embarrassed.

In the meantime, here’s a recipe for super easy Chili Lime Coconut Shrimp For One, whenever you’re in the mood for some exotic fare. (THERE we go. Much better.)

Note: When you shop for the shrimp, maybe go for the stuff that’s already been shelled? Just to keep it on the easy side.

Chili Lime Coconut Shrimp For One

1/2 lb of shrimp (shelled, de-veined)
1/4 cup shredded coconut (unsweetened if you like it)
2 tbsp almond flour if you have it, regular flour if you don’t
1 lime, zested (use a grater to get the peel off, then use the shredded up peel)
2 tsp chili powder
1 egg, beaten
1 clove of garlic, or 1/8 tsp of garlic powder (optional)
Coconut oil or butter

Put the coconut, flour, lime zest and chili powder in a shallow bowl. Mix it up. Beat an egg in another bowl (or mug or whatever).
Put some butter or coconut oil in the bottom of a pan. Get it hot, but don’t start smoking yourself out. Medium-high heat usually works. If you’re using the garlic clove, smoosh it and toss it around the hot butter. If you’re using the powder, just stir it in. If you’re not, well then…
Dip your shrimp into the egg, then into the mix. Cover that thing up in good crumbs, then set it down in the hot oil. Cook for 2 or 3 minutes on each side until it’s done (it should be “pearly and opaque,” according to a government website — no, really, I’m not kidding).
Eat it while it’s hot. This stuff? One exotic island treat.

Thanks to Stupid Easy Paleo for the idea.

Skillet Taco For One

This is a recipe from the amazing Dana Carpender, who has been my great help in making good food that doesn’t rely on flour and sugar. She calls this one “Sloppy Jose” from her book “500 Low Carb Recipes,” and it’s super, super easy. While it doesn’t look pretty, and smells odd at first, it tastes amazing, and you’ll be surprised how much you want to eat.

Skillet Taco For One

1/2 pound ground beef, or chicken
1/2 cup salsa
1/2 cup shredded Mexican/Taco style cheese

Brown the ground beef, or cut and cook the chicken. (If you’re using the prepackaged stuff, just warm it up). Drain leftover grease. Add salsa, cheese and cook until melted and warm. Serve by itself, or with guacamole, sour cream, fresh cut up tomatoes, shredded lettuce, whatever you like. I’m not kidding, this stuff is amazing.

He’s Baaa-aaack!

Laughing out loud at that last blog post, the one about the smoothies. I apologized for being lax on the entries because of my new job, promised to get back in the swing of things, and it was my last post for the past year and a half.
(Shaking my head.)
If there’s one thing I hate, it’s a blog or a podcast that I subscribe to (and enjoy) that just suddenly stops, with no mention of why, or when it will pick back up. It’s worse when it promises to, but never does.
So, let me say how sorry I am. My last job, the one I had when I wrote that last post, was teaching people how to drive. If it sounds stressful to get in the car with people (of all ages) who don’t know what they’re doing, then you’ve got a good idea about how it went. My students were mostly awesome, but it was hard, by the end of the day I was spent. By the end of the year, I was nearly broken. And the blog fell by the wayside. I won’t make any promises this time, but I’m at a different job now, much less stress, and I’d like to pick this back up. If you’d like to come along, here we go…

A Note About The Food Here

You’ll notice that several of the recipes already posted had steered away from using flour or sugar. That’s still very much the philosophy here. Since I wrote my last series of posts, a few books have come out that support this idea, think “Wheat Belly,” or “Grain Brain.” While I won’t harp on it, you’ll see that most of my recipes follow these guidelines. If you can stay (mostly) away from these two things, your health can improve dramatically. The food pyramid has been altered, but it still has too much emphasis on grains, I think.
Still, the idea here is to make easy, cheap food for one person without sacrificing nutrition or taste. I’m no chef, but I like good food. I also remain lazy, and don’t want a lot of fuss about my meals. With that in mind, if you’d like to keep reading, I’m glad to have you, and hope you’ll let me know what you think.