Bananas Awesome

My partner invented this dessert (and gave it this silly name) and it has quickly became our new favorite. It’s crazy how something so easy could be so delicious. Feel free to get creative with the toppings - I could see shredded coconut, berries, or nutmeg being fun additions.

Ingredients:

One banana per bowl, chopped

A pinch of sea salt

A few shakes of Ceylon Cinnamon

A small dollop of homemade whipped cream (1/4 C or less)

Optional: small drizzle (1 teaspoon) of organic salted caramel sauce, I like 365 Whole Foods Brand - found here: https://amzn.to/48xrsfK

Instructions:

Place the chopped banana in the bowl. Lightly salt the banana, add the few shakes of Ceylon Cinnamon, and a small drizzle of caramel sauce, if using (adds 4 grams of carbs from sugar). Prepare the whipped cream in another bowl with an immersion blender, using 2 T of heavy whipping cream for every serving of the dessert (it will double in size when whipped), with 1 teaspoon of honey or 2 drops of Nunaturals liquid vanilla stevia. Add a dollop of whipped cream on top of the banana and shake a little more cinnamon on top for garnish. Enjoy!

Honey Lemon Curd

Frankly, I don’t want to live a life without desserts like lemon curd. This is one of the reasons why I follow an “animal-based” way-of-eating, and not strict carnivore (zero-carb). Also, eating a little honey helps with electrolytes, sleep, and muscle cramping. I think our ancestors ate honey and fruit. This recipe is healthy and divine, although it is fairly high-fat and high-carb if you are protein-sparing. But what a great treat for a refeed day!

Ingredients:

2 eggs and 4 egg yolks

1/4 C honey, preferably raw

2 T butter, cut into small pieces

2 t lemon zest, finely grated

1/2 C lemon juice (about 2-3 large lemons)

dash sea salt

Instructions:

Mince the lemon zest with a food processor or a sharp knife. Cream the butter in the food processor, or use a hand mixer or whisk. Add the zest, honey, lemon juice, salt, eggs, and egg yolks. Mix until well combined. Pour the batter into a small saucepan and cook over low heat, whisking constantly until the curd coats the back of a spoon (just before a simmer) or reaches 165 degrees. Remove from the heat, add the butter pieces, and stir another minute. Pour into small custard cups and refrigerate until cool. Enjoy!

Photo by James Trenda on Unsplash

Lemon Blueberry Cheesecake Bars

Best. Dessert. Ever. 64 grams of carbs in the whole dish, so split it into 16 pieces and they have only 4 grams each. Amazing!

Crust:

1 12 oz bag unsweetened shredded coconut

1 stick butter (8 tablespoons), melted

2 teaspoons ceylon cinnamon

1 egg

1/2 teaspoon sea salt

2 T raw honey

Cheesecake:

3 packages (24 ounces) cream cheese, room temperature

4 eggs

3/4 Cup sour cream

zest and juice of two lemons

1 Cup raw honey

2 Cups blueberries

Instructions:

Place all crust ingredients except coconut in a bowl and stir with a whisk. Add the shredded coconut and stir. Press into a 9x13 rectangular glass baking dish. Bake for 10-15 minutes at 350 degrees or until browned and cooked through.

Place all cheesecake ingredients, except blueberries, in a stand mixer or food processor and combine until smooth. Pour over the baked crust. Sprinkle the blueberries on top evenly, lightly pressing them into the cheesecake batter, and bake in the oven 40 minutes or until a knife comes out clean. Chill in the fridge for a couple hours before slicing and serving. YUM!

Panna Cotta with Fresh Berries

Probably my favorite dessert in the whole world. Gelled cream, slightly sweetened with stevia, and topped with fresh berries. Melt-in-your-mouth deliciousness. Enjoy!

Ingredients:

2 C heavy raw milk OR half and half

1 packet unflavored powdered gelatin

4 teaspoons honey and a 1/2 teaspoon vanilla OR 20 drops Nunaturals liquid vanilla stevia

pinch salt

1 C fresh berries, I recommend raspberries or sliced strawberries

Directions:

Pour one cup of the milk or cream into a small saucepan. Sprinkle the gelatin over the top and let it stand for a few minutes to “bloom”. Add the honey and vanilla (or vanilla stevia) and salt and stir over medium heat until it’s very warm but not boiling and the gelatin has dissolved. Take off the heat, add the second cup of cold milk and stir. Pour into custard cups or wine glasses and chill until set, 1-2 hours. Top with the berries and serve. Makes 4 servings.