Banana Ice "No" Cream Treat!

This absolutely amazes me! My son, Jaymie, makes the most incredible banana ice cream...except it is not ice cream. This gorgeous dessert is simple and just clean eating at it's best! Can you believe that the only 2 ingredients in this dessert are 1). Bananas & 2) Nutella?

Start believing and start enjoying this quick to make and easy to eat dessert!

If you are watching your sugar you can omit the Nutella and eat just 1/2 of this recipe to keep the sugar lower. The only sugar is coming from the natural sugar in the banana itself.

INGREDIENTS:

• 2 Very Ripe Bananas
• 1 Tsp. of Nutella

DIRECTIONS:

• Peel and slice the bananas into 1/4" slices
• Place banana slices on a plate in the freezer and keep there until frozen
• Place banana slices in either a food processor or blender
• Blend bananas until smooth. This will take some time and patience as they will first crumble and not stay together. Once they start to blend, they will be a thinner consistency like ice cream that has started to melt.
• Remove from food processor into a plastic container that can be frozen.
• Stir in the Nutella, but don't stir it completely in, I love the marbled look.
• At this point you can add anything you desire, like nuts, etc.
• Place back into the freezer and allow to set up again
• Grab your spoon and dig in, this is definitely FABULICIOUS!

Tuscan Kale Salad with Pecorino Romano

I made this salad to go with my Salmon with White Wine & Shallots. I was having lunch one day and had this amazing salad. Whenever I go out to eat I always try to figure out what is in the recipe I am eating. My friend Michele can attest to that, I have been doing it ever since she has known me.

This salad features the health benefits of Kale, raw sunflower seed kernels, golden raisins, tiny slivers of onion and the nutty rich flavor of Pecorino Romano cut into tiny cubes. The flavors explode in your mouth and compliment each other nicely. A wonderful experience awaits your taste buds! This is sure to become a family or party favorite.

TUSCAN KALE SALAD

INGREDIENTS:

• 4 Cups of Kale washed and finely chopped
• 4 Tbs sunflower seed kernels
• 4 Tbs golden raisins
• 4 Tbs finely cubed (diced) Pecorino Romano Cheese
• 2 Tbs of thinly slivered (very fine) onion
• 2 Tbs Olive Oil
• Lemon Juice (1/2 small lemon)
• Rice Vinegar (just a few splashes)
• Salt & pepper to taste

DIRECTIONS:

• In a large bowl add Kale, sunflower seeds, raisins, onion, & Pecorino Romano cubes
• Squeeze lemon juice into salad and add Olive oil, vingar, salt & pepper
• Use your hands to gently toss the salad. It is better to use your hands here as it seems to help coat and soften the kale a bit.
• That's it! So easy and so good! FABULICIOUS!

Cilantro Pesto Grilled Shrimp - Perfect for Jorge Cruise's Belly Fat Cure

Since I had left over grilled Pasilla Chile Peppers and a nice big bunch of fresh cilantro I decided to make a flavorful low calorie, low carb, low sugar entree. The result was fabulicious. Just a few easy steps and some basic ingredients from your pantry and dinner is ready in no time. With simple clean food like this it is easy to stay on the Fast Track and enjoy what you are eating.

Grilled Cilantro Pesto Shrimp

INGREDIENTS:

• 1 - 1/2 cups of fresh cilantro
• 1/4 - 1/3 cup olive oil
• Fresh garlic clove to taste (1 or 2)
• Salt
• Pepper
• Juice from a small Lemon & Lime
• Juice from a small Mandarin Orange
• 1/2 chopped jalapeno or Serrano Chile
• 1/2 of a cooked Pasilla Chile chopped
• 30 Med/Lg Raw Shrimp, cleaned and peeled

DIRECTIONS:

• Add cilantro and garlic to a small food processor and chop finely
• Gradually add in olive oil and watch it emulsify
• Add squeezes of Lemon, Lime & Orange Juices. A couple of TBS of each should do it.
• Go easy on the orange juice , you don't want it too sweet
• Add in the jalapeno , pasilla , salt & pepper
• Continue processing until it gets thicker.
• Set aside about 1/4 of the marinade as a topping for your shrimp.
• Marinade the shrimp in the remaining marinade for at least 15 minutes or longer
• Grill in a grill pan or skillet until done.
• Remove to a serving dish
• Drizzle remaining Cilantro Pesto sauce over the shrimp.
• Add a squeeze of lime if desired.
• Enjoy!

Beef with Roasted Chiles & Golden Peppers - Fabulicious

I am on Week 3, Day 3 of Jorge Cruise's "The Belly Fat Cure - Fast Track". I have been having fun coming up with new recipes to satisfy my taste buds and keep my carb & sugar intake lower. No Problem! For lunch how about a nice serving of Beef with Roasted Chiles & Golden Peppers?

I roasted these Pasilla Chiles on my indoor grill. They were popping and crackling and they smelled so good!