On my thought that the banana ketchup would make a good barbecue sauce, I cooked some pork this evening with the banana sauce. It is pretty good – although I might want to use a little less vinegar next time.

The idea was to make a pizza-like meal without any wheat, tomatoes, or refined sugar. This crust didn’t work so well, and the sauce is more of a barbecue sauce than a tomato paste.

The dough was the Paleo Baking Flour from Bob’s Mill — recipe from the back of the bag. I added some ground flax seed. It was something, but didn’t hold up as a pizza crust.

Sauce was a “banana ketchup”

• 2 cups mashed ripe banana
• 1 Tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 1/2 c apple cider vinegar
• 1/2 cup maple syrup
• 2 Tbsp coconut aminos
• 1/2 ground tumeric
• 1/2 tsp salt
• up to 1/2 cup water

Heat olive oil in a pan, add onion, garlic, and ginger and saute until onions are translucent. Add mashed banana and stir. Mix in remaining ingredients except water. Cool over low heat for at least 15 minutes. Remove from heat and allow to cool. Blend in a food processor until a smooth puree forms.

Fresh “sausage” – cube pork, sprinkle with salt and fennel seeds. Allow to sit for at least 15 minutes. Grind, saute until cooked.

Topped the dough with sauce, fresh sausage, and cheese (still working on a good AIP cheese replacement!). It was good, but not pizza.

 

Sauteed one medium onion, a handful of baby carrots (mostly for color), and steamed cauliflower. Pureed all in a blender with ~1 tsp tumeric, salt, 1 Tbsp of nutritional yeast, and garlic (next time, roast the garlic … this just tasted like raw garlic!).

This created a sauce for the pasta

Cooked garbanzo bean pasta and added the sauce. Stirred and served.

So it kinda looks like noodles and cheese … but it doesn’t taste anything like mac and cheese.

Similar to the previous shepard’s pie, but with freshly ground pork, onions, and parsnips. Sauce made with chicken bone broth. Topped with cauliflower mash and broiled for about 15 minutes until the topping browned.

Fresh chicken rubbed with olive oil, salt, and garlic. Roast in the oven at 350 for about 90 minutes. Garlic was roast with the chicken. Cauliflower was steamed and then pureed with steaming water, nutritional yeast, and roasted garlic.

This soup was made with garbanzo bean noodles, oven roast parsnips, sauteed onion, roast chicken, and a bone broth made after roasting the chicken.

Cubed pork and diced apples sauteed. Oven roast carrots. Spaghetti squash – cut in half (if you cut it the short way, you get longer strands!), rubbed with olive oil and salt, then baked at 400 for 30-40 minutes until tender. Pulled with a fork to form threads.

Onions caramelized in olive oil, pork chops cooked on the onions. Kale torn into large chunks (thick stems removed), rubbed with salt and olive oil, and then roasted at 400F until crispy.

This dish has two components – the lamb mince and the cauliflower mash. For the mash, one large cauliflower was steamed with salted water until it was quite soft. I then chopped it into large chunks and placed it into the blender along with about 1/4c of cooking water and 1/4 of coconut milk.

Blended until it was smooth and creamy. Added salt, pepper, and garlic to taste.

The mince is ground lamb sauteed until it is cooked. Sliced onion and diced carrot were added and cooked. Bone broth gravy was added to coat the mixture. The mince was put into the bottom of single-serving pie plates

And it was topped with the cauliflower mash

Baked at 350 for 15 minutes, then broiled until browned

This was incredibly good – next time, I’ll brown the cauliflower mash more.