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Friday, December 17, 2010

Frozen Banana Delight

As we enter the holiday season, filled with tempting treats loaded with fat and sugar, I thought I'd show you an easy alternative that might help curb your cravings for treats that don't fit a clean eating lifestyle. 


Otherwise known as “one ingredient ice cream” or “banana ice cream,” this super easy treat is a cool, creamy alternative to ice cream.  It can be enjoyed in it’s simplest form – with just bananas, or with a few key additions to punch up the flavor. My favorite additions are peanut butter and cocoa powder!


Frozen Banana Delight

1 ripe banana
1 tablespoon natural peanut butter (optional)
1 teaspoon cocoa powder (optional)

Slice banana into chunks and freeze in a single layer on a parchment lined plate or cookie sheet. Once frozen, place all ingredients in a blender or food processor. Blend until it is transformed into a creamy treat. You may need to intermittently stop the processor or blender to scrape down the ingredients.

Wednesday, December 1, 2010

Mexican Shrimp Burgers

My husband was originally a little skeptical about the idea of shrimp burgers, but he was nice enough to wait and tell me that AFTER I made them. These burgers totally won him over. We both agree that they are fantastic, and definitely something different! I love that they are actually relatively easy to prepare and being able to use frozen shrimp, which thaw quickly, makes it even more attractive.

Mexican Shrimp Burgers
Source: slightly adapted from Everyday GourmetFN

1 pound medium shrimp, shelled and deveined
1 egg
2 tablespoons chopped cilantro leaves
2 garlic clove, peeled
3/4 cup whole wheat bread crumbs, plus more as needed
1 poblano chile, roasted, peeled, stemmed, seeded, and diced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil

Avocado Aioli:
1 Hass avocado, halved, pitted, and peeled
1/4 cup plain greek yogurt
1 tablespoon fresh lime juice
2 medium garlic cloves, peeled
1 serrano chile, stemmed, halved and seeded
2 tablespoons chopped cilantro leaves
Sea salt and freshly ground black pepper

6 whole wheat burger buns, split in half
2 medium tomatoes, or pico de gallo
6 lettuce leaves or a mixture of baby lettuce leaves


In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. (If the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily). Form the mixture into 4-6 patties and put on a plate and store in the fridge to firm up while you make your aioli.

Avocado Aioli:

Scoop the avocado pulp into the bowl of a food processor. Add the yogurt, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.

Heat the oil over medium-medium high heat in a non stick skillet. (because the shrimp doesn’t have a lot of fat, the oil will help develop a nice crust). Add burgers to pan, gently sear until golden, about 3 minutes per side, depending on the thickness. Cover burgers while cooking to ensure that the shrimp will cook through. Do not over cook the burgers! Like anything using shrimp, it will taste best when the shrimp are just cooked through.

To assemble:

Serve the shrimp burgers on buns, topped with avocado aioli, sliced tomato or pico de gallo, and lettuce.