Simple Paleo Cook: snacks

Cinnamon and Nutmeg Banana Chips
My only concern with these chips is that I only made one tray of them. I could eat these little round bits of banana goodness all day (the carbs!).

Ingredients:
-Organic Bananas (I used three large ones, next time I think I'll use at least 12.)
-Cinnamon
-Nutmeg
-(Optional) Lemon Juice (or other acidic juice)
-(Optional) Salt

Instructions:
1. Slice up your bananas. There are a couple ways to do this. You can cut them into rounds of varying thickness. The thinner the round, the crispier the chip. The thicker the round, the more leathery the chip. I wouldn't go much thicker than a quarter of an inch. The other way, which I also used on one banana, is to stick your finger right in the center of the top or bottom of the banana. It magically (seriously, try it) separates into three natural sections. Just make sure you have clean fingers =).
2. Toss your sliced 'nanners in a large bowl and toss with as much cinnamon and nutmeg as you so desire. I just did a light sprinkle of both to cover the top layer of the bowl (lightly). It came out just about perfect. Note: To avoid discoloration you can use a little bit of lemon juice. I didn't because I didn't have any lemon (or other acidic) juice on hand. I also didn't use any salt, but you could do that as well. Personal preference.

Sliced bananas tossed with cinnamon and nutmeg.

3. Lay your chips on an (optionally) lightly greased dehydrator tray. The banana chips will stick to the tray a little bit. I didn't grease my tray and didn't have a problem. Next time I might put a tiny bit of coconut oil on a paper towel and lightly rub it around the dehydrator tray before I put the bananas on it. I don't want to start a fire or anything with the oil, but honestly don't think a light coating will hurt anything.

Ready to dehydrate.

4. Let 'em dehydrate for several hours. Somewhere between 6-12 hours or so. Some articles even mentioned 24 hours. I would possibly let them go overnight for about 8 hours with a free day coming up so you can stay home and check on them every hour or two after that. I kept "testing" pieces to see how they were coming along. Mmmm....testing.... ;).
5. Once you think they're done, let them cool fully and then transfer them to an air-tight container. I used a little mason jar. According to eatbydate.com they should last un-refrigerated for about 2 months. They will never last that long, I assure you. Try not eating these things. It's almost as bad as a full jar of honey. Which, oh dear goodness, is a serious test of moderation for me.

More please. I mixed these with some soaked/dehydrated almonds and walnuts as a work snack today. Didn't last long ;).

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I woke up super early today to give myself enough time to prepare my morning snacks and have some breakfast before leaving my apartment for a 6:15am Yoga class. One of the hardest parts about eating well is you do have to do some prep work and some planning otherwise you may find yourself hungry and out of good options. I dragged myself out of bed and my cat quickly decided it was a good time to get some attention as well (I promise not to post *too* many cat pictures...but I can't resist a few).

Step 1: Wake up.

Step 2: Roll around and request scratches =).

At this point the cat and I were both awake. Time for some food action! I try to always have some snacks on me just in case I get hungry, which I always do. Today I went with what is pictured below.

The whole gambit. Of course I didn't take the stuff on the right; I just took the glass tupperware filed with baby kale, two "tom cot" apricots, fresh local raspberries, blueberries, blackberries, an organic banana, some unsalted roasted pistachios, and finally some unsalted raw organic almonds.

Mmmm....berries. How can you go wrong with berries? I guess they are a bit high in sugars, but meh..I'm okay with that! They're natural and wonderful. These I picked up at a local farmers market in Woodinville, WA. A full flat cost $12. I brought 'em home, washed 'em, dried 'em, bagged 'em, and began eating 'em =).

The left over stash. Back to the fridge with you!

Just a little close-up of the daily snacks.

Okay, snacks...check. Now for some breakfast! I've become a fan of throwing a whole bunch of goodness together in a jumble for lack of a better name. I used to be that kid that couldn't have any food touching any other food. Can you relate? My how things have changed.

What I used for breakfast:

-Left over chicken from the lemon, rosemary, and garlic chicken recipe.

-Left over sweet potatoes (cooked in a slow cooker, recipe...if you can call it that, they're super easy...coming soon).

-Fresh broccoli.

-Fresh eggs.

-Ghee (What the ghee is ghee? It's clarified, grass-fed butter. So...it's butter =). But better!)

Tools:

-Cast Iron Skillet

-Cutting Board

Instructions:

1. Crack eggs. Scramble 'em up. Prep other items.

Left over chicken/sweet potatoes alongside the morning eggs.

I had a conversation with my father one day while he was visiting from Chicago about how to crack an egg. Now I use a hard flat surface; Like my counter-top.

Slightly smashed on my counter-top and ready to break open.

2. Preheat the cast iron skillet. Cast iron takes a little while longer to preheat than a regular skillet. The handle also gets hot so use caution.

Cast iron skillet heating up; Everything else prepped and ready to go so I can focus on (cooking?) heating some deliciousness-up.

3. I put a little coconut oil on the bottom of the skillet to help the eggs not stick.

4. Start the eggs cooking. Shortly afterwards, just when the eggs start to form, throw everything else in: The chicken, broccoli, sweet potatoes, and a little bit of ghee-tastic ghee.

Eggs ;).

The whole jumble (with slightly cooked eggs at this point).

Ghee!

Just about done...

Annnnnd onto the plate! Finally! (Note: Hot handle!)

Okay, the food is on the plate...but wait! Cast iron is best cleaned and re-seasoned right away. One of the cool things about cast iron is you clean it using NO SOAP. Just hot water and a scrub brush/sponge. I swear I've built arm strength just holding this skillet while I scrub it.

Clean that skillet *before* you eat your delicious meal. Just hot water and a little elbow grease ;).

Pop a little ghee in the skillet to "re-season" it. This keeps it nice and naturally non-stick as well as adding a bit of flavor to it. Cast iron improves with use and time but you have to take care of it!

I use a paper towel to rub around the ghee and make the cast iron nice and shiny again =). I like delicious shiny things.

5. Let everything cook for a little while stirring almost constantly...then enjoy!

Eat!

6. (Optional) Gather all your stuff really fast and run/bike off to Yoga! Don't forget coffee. Also, because you probably shouldn't eat all of those delicious treats you baked, bring some along to unload on unsuspecting co-workers/yoga teachers ;).