Paleo Chocolate “Elvis” Protein Smoothie

Elvis Presley made the grilled sandwich with peanut butter, sliced banana and bacon famous.

“The Elvis” is not paleo approved; however, I do love the flavor of peanut butter & banana, so here is my version of “the Elvis” in a paleo-ish approved smoothie.  I don’t know if you can call this breakfast, but it sure helped curb my cravings for a milkshake!

{photo credit: 1 | 2}

Paleo Chocolate "Elvis" Protein Smoothie
 
Prep time
Total time
 
The famous "Elvis" sandwich in a smoothie & modified for the paleo diet.
Author:
Recipe type: Smoothie
Serves: 1
Ingredients
  • 1 sliced banana, frozen {if not frozen, add in 4 ice cubes}
  • 2 tbs almond butter
  • 1 cup unsweetened non-canned coconut milk (or almond milk)
  • 1 tsp raw honey
  • 1 scoop Sun Warrior Warrior Blend Raw Plant-Based Complete Protein Powder {chocolate or vanilla}
  • 1 tbs dark chocolate chips {optional}
  • 1 slice of bacon, crumbled {optional}
Instructions
  1. Place all items in blender (in the order listed above) or rocket blender
  2. Blend until smooth & enjoy!

 

Please Note

In this recipe I used Trader Joe’s new unsweetened coconut milk, which tastes a lot different than normal canned coconut milk. It’s less dense, less creamy and it doesn’t have a strong coconut flavor. I don’t suggest using canned coconut milk in this recipe if that’s all you have. Use almond milk instead.

The original Elvis does not use any chocolate, so if you don’t want to “cheat” with some dark chocolate chunks (I get the 70% cacao ones from Whole Foods) or chocolate protein powder, then feel free to omit.  You can use vanilla protein powder too.

Lastly, bacon is optional (but it makes it a true Elvis with it!).

{breakfast loves} Fluffy Paleo Coconut Flour Pancakes

Last Sunday’s pancake making session was an absolute disaster… apparently I wasn’t used to using coconut flour, so this week I decided to try a new recipe. This one from Nourishing Days worked really well, although mine were not as fluffy as hers. I still have some learning to do. Here’s my version with a little of my own twists. One lesson learned: definitely make them smaller.

Fluffy Paleo Coconut Flour Pancakes
 
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Author:
Serves: 4
Ingredients
  • 4 eggs, room temperature
  • 1 cup canned coconut milk (or almond milk)
  • 2 tsp vanilla extract
  • 1 tbs raw honey
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • fruit (optional)
  • coconut oil for frying
Instructions
  1. Preheat griddle over medium-low heat
  2. In a bowl, beat eggs together until frothy (should be able to make peaks ~ 2 minutes). Mix in coconut milk, vanilla, and honey.
  3. In a second bowl combine all the dry ingredients. Slowly whisk in the dry mixture into the wet until it is incorporated.
  4. Grease the griddle with coconut oil and pour batter into small (2-3 inch) pancakes.
  5. Cook until edges are firm (takes longer than regular batter ~ 3min) then flip and cook through
  6. Serve hot with maple syrup, coconut butter, honey, or fruit
Notes
* If you don't like the taste of coconut then use almond milk; however, it changes the consistency since canned coconut milk is a lot thicker. The combination of coconut milk and the flour has a strong coconut flavor though. * I don't like plain pancakes so I put small blueberries in the batter before cooking.d * To make it fluffier, whisk the egg whites separately then fold into the batter at the end. * I use a hand mixer to get the eggs fluffy vs. hand beating

Cooking by Photos

{all the ingredients ~ can you tell I love Trader Joe’s?}

{add in blueberries!}

{mine were a little too big & not as fluffy}

Pulled Pork with BBQ Sauce and Coleslaw

Sundays allow us to have more time to experiment with cooking new things.  So for dinner we decided to go all out and try to make our own BBQ sauce to go on our slow cooker pulled pork.  The outcome… a “southern” style vinegar/mustard based BBQ sauce that was a little too tangy, vinegary & spicy for my palette (I love sweet BBQ sauce, but without being able to use molasses we were out of luck), but Mike loved it.

Pulled Pork with BBQ Sauce & Coleslaw

Makes approximately 4 servings | Prep time: 30 mins | Cooking time: 7-8 hours

Ingredients

Pork

  • 1 (2 – 3 lb) pork roast
  • 1/4 cup water

Dry Rub

  • 3 Tbs chili powder
  • 2 tsp cumin
  • 1 Tbs onion powder
  • 1 Tbsp dry mustard
  • 1 tsp cayenne pepper (optional for spice)

Tangy BBQ Sauce

  • 1 cup apple cider vinegar
  • 1 cup yellow mustard
  • 6oz can tomato paste (I added a little more because it was too vinegary)
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cayenne pepper (less if you don’t like spice)
  • 1/2 tsp black pepper
  • liquid from cooked pork

Apple Cider Vinegar & Honey Coleslaw

  • 2 cups green cabbage
  • 1 cup red cabbage
  • 1 carrot shredded
  • 1/2 red onion chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2 Tbs honey
  • salt & pepper

Instructions

  1. In a small bowl mix the dry rub ingredients together
  2. Rinse the pork and pat dry with a paper towel
  3. Rub the entire pork with the spices and then place seasoned pork in the slow cooker
  4. Cook on high for four (4) hours and then turn to low for an additional 2-3 hours (depending on size of pork)
  5. While the pork is cooking prepare the BBQ sauce
  6. Combine the vinegar, mustard, tomato paste, garlic, cayenne pepper, salt and black pepper in a saucepan.  Heat at medium and let simmer for 10-15 minutes then set aside
  7. Next, make the coleslaw
  8. To make the dressing combine the olive oil, apple cider vinegar, honey, salt and pepper in a small container (I like using mini mason jars) and mix well
  9. Shred the green cabbage, red cabbage, carrots and mix together in a bowl with the chopped onions
  10. Toss in the dressing and place in the refrigerator for at least 15 minutes (it tastes better the longer its in there)
  11. When the pork is done, drain the liquid (pork juices) into a pan and skim off the fat
  12. Simmer on low until the liquid is reduced by half then pour into the BBQ sauce and cook for another 5 minutes.
  13. Shred the pork in the the slow cooker
  14. Pour BBQ sauce over the pork and mix in slow cooker OR serve pork with BBQ sauce on the side (Note: the BBQ sauce tastes better when mixed with the pork.  When it’s alone it’s vinegary and sour.)
  15. Lastly, serve together with the coleslaw & ENJOY!
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