Tag: recipe

YUM BANANA CHIPS

Superfood Vanilla & Cinnamon Banana Chips

YUM BANANA CHIPS

Dehydrated Banana Chips with YUM YUM

Okay so here is the amazing meal-plan item I made this week. Yes, Tony is a dork, but DUDE…Superfood Vanilla & Cinnamon Banana Chips!!!! I wanted to make something that wasnt just the generic “oh look I dried bananas!” I wanted to have something I could make in bulk, wouldnt destroy my blood sugar, or a low(er) carb regimen.

BANANA CHIPS PER SERVING

INGREDIENTS

2 medium bananas
1 packet Champion Nutrition Low Carb Ultramet, Vanilla Cream – Here is the powder.
2 tsp Spices, Cinnamon, Ground
You need to have a dehydrator for this 😉 Here is the one I use.

If you’re using a similar dehydrator, this portioning will fit one tray with powder mix to spare & store.

DIRECTIONS

First, you will want to set your dehydrator to 140F/60C. This will produce a more crisp chip. If you want chewy, lower the temperature or lower the cook time accordingly.
Because sliced bananas like to be a little slimy, let’s keep bananas cold until ready to prep.
Next, you will want to mix the Ultramet Powder and you Cinnamon together in bowl.
Next, let’s slice the bananas into 1/4 inch slices. You can slice them thinker, but they will be chewier even after 24 hours in a dehydrator.
The next step is to mix the banana slices into powder. This will take a little while because you cant do them all at once, as the banana slices will stick together. I toss them in a larger bowl in small groups and make sure all are nicely covered.
Place the chips closely together on dyhydrator tray and and let the dehydrator do the rest! (You will want to have a drip/catch tray in place to catch loose powder!)
Let the dehydrator run for 22-24 hours.

Ultramet Powder Nutrition Table for help with banana chips recipeThis portioning is easily good for a 13″x12″ tray. If you want to make enough to last for tons of meals, portion to fit your trays. These will keep for weeks if not months in a cold/sealed environment.

Wondering why?

Because bananas are often left out of diets because they bont have a ton of bang for the buck when you’re doing keto/low-carb. But if you’re diabetic and missed a meal, and needed something that itsnt going to kill your blood sugar but tastes amazing and doesnt break a rigid diet, portion it under 100 calories a serving and you have superfood good for almost any diet.



It’s been a while…

It’s funny. Sometimes I wonder where my voice is, and then other times…well..other times it simply seems like there’s too much to scream about. I may a big dork, but this is the stuff of which my brain begins its long long journey.

I still love writing. I’ll never stop really, however I just looked at the site…and I could have sworn I’d published at least a few things in the last few months.

But alas…such is not the case after all.

I managed to stop writing, and this is part of my voice…and incredibly important part. Because I am one of those people that already know…not suspect…I actually know how unforgiving and relentless the internet can be…but I need to vent. That same voice that my friends can hear by only seeing my expression for a couple seconds. That same emotive conscience that bolsters my courage to improve and grow and try and take everyone important to me along for the ride just seemed to take a vacation.

I cant really say that I made any big life changes. My business grew a bit, I’ve gotten busier. I’ve had some hard choices and experiences…but who doesn’t?

Somewhere in there, I re-prioritized my need to talk…to rant…hell…I haven’t even published any recipe’s in ages. So it begs the question…what am I expecting now? My opinions on the state of the human race in general certainly haven’t budged…I let that one ride on its own as a potential revisit of some “No More Stupid” posts.

I’ve found that I am enamored by the people that have the cajones to believe in something other that their own financial prosperity. I still seek that inspiration, and I still wake up every single morning and laugh at all the people that don’t consider it a blessing to be alive.

Maybe thats what it is.

Thus ends my incredibly useless stream of thought in trying to discern the real reason why I haven’t written anything…because we all know I certainly should be putting more *stuff* here. Feel free to complain or rant. I obviously need the activity 😉

Tony



Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil 😉


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. 😉