You may notice that there was no FFFRR last week! For that, I apologize! I am still learning the ropes on the whole “blogging regularly instead of just when I feel like it” thing, so I obviously didn’t have this queued in advance and ready to roll when I rushed out the door Friday afternoon for a road trip to Malibu!
But worry not – I have the same two recipes I was going to share last week, plus a third!
Since I spent the vast majority of this week out of town, you probably wouldn’t have gotten any more than that anyway, unless I would have dipped back into my instagram archives!
The first thing I made last week (twice, actually, because it was so good) was Primal Meatloaf. Here’s the recipe for that!
Then, for a delicious dessert, we FINALLY tried the whole “let’s make ‘ice cream’ out of a few bananas and some other ingredients” thing – and I don’t know why we didn’t do it sooner!
This recipe has myriad options, so I am just going to type it out anecdotally, instead of making a recipe card!
Basically, you take a banana or a few, peel it/them, cut into slices, and pop the slices into the freezer (in some kind of container so they aren’t freezer burned). Once frozen, you can blend them with whatever tasty treats you think will spruce up your meal! What we did: almond butter (fresh from the farmer’s market, so it tastes like real almonds and not blended cardboard), some salt, and dark chocolate chips (which I recommend adding at the end). The result? Salted Caramel Chocolate Chip Ice Cream. It. Was. AMAZING! I am tempted to call it “I can’t believe it’s not ice cream,” but I think the stuff in that butter stuff is probably sketchy and I don’t want the association… or to be sued! The banana flavor is relatively subdued, too. It’s not like when you were a kid and there was a banana in your lunch and suddenly EVERYTHING in your lunch bag tasted like banana!
The third recipe is another I am just going to type up anecdotally.
Something I frequently hear when a low-carb diet comes up is “I could never give up bread” or “I could never give up pasta.” For the most part, I think people really could if they tried! If you think about what you like about bread and pasta, it usually isn’t the bread and pasta themselves, but the toppings that go on or in-between those carb items!
So for pasta, the delicious part is really the meat and sauce! And for bread, it is butter, or the innards of the sandwich. These are all things that are A-OK in the Primal Blueprint Nutrition world!
I was craving pasta, but I knew I did not need to eat a bunch of carbs and gluten, and that even though I had already drank my Shakeology (which is not a replacement for great, clean, nutritious eating), I still needed to get in a few servings of vegetables! One thing we have continued since the 21 Day Fix Extreme is eating our 3 (for me, or 5 for Tommy) servings of veggies a day!
So, I went to the grocery store and grabbed some veggies, sauteed them in butter and heavy cream (unpasteurized, from grassfed dairy cows), and shredded some cheese on the top (provolone and white cheddar – which should just be called “cheddar,” because I learned doing makeup on the set of this Bel Gioioso cheese commercial and this one that cheddar cheese is white naturally, and if you are eating yellow/orange cheddar, it has been dyed), and called it a day!
This time for me, it was a couple bunches of broccoli, a pound of mushrooms, a bunch of kale, a red onion, two cloves of garlic, and the cream, butter, and cheese!
Soooo good and such satisfying comfort food! And since there is so much high quality fat (which, by the way, is your friend, as long as it is great quality), it is SUPER filling and won’t give you food (carb) coma!
[Tweet “#FitFoodieFriday #RecipeRoundup: #Primal Meatloaf, Dairy-Free Clean Ice Cream, and Pasta-less Pasta! Via @Mandelicious “]
What would you like to see me make next week?