Healthier Samoa Cookies

Healthier Samoa Cookies

1 ripe banana (mashed well)

1 cup shredded coconut (sweetened tastes better, but unsweetened works to--a drier cookie)

1/3 cup dark chocolate, chopped

Optional:

1 tsp coconut oil (to help the chocolate melt smoothly)

Flaky sea salt for topping

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Mix banana and coconut.

Scoop balls of the mixture onto the baking sheet. Flatten slightly and use a chopstick to press a hole into the center of each, forming a ring shape.

Bake for 10-12 minutes, or until the edges are golden brown.

Cool completely on the pan.

Melt the chocolate in the microwave, stirring every 30 seconds until smooth.

Dip the bottoms of the cooled cookies into the chocolate, place them back on the parchment, and drizzle the remaining chocolate over the tops.

Place the freezer for 5-10 minutes to allow the chocolate to harden. Enjoy!

Keep leftovers in the fridge.

Based on this recipe. Makes about 6 cookies.

Doner Kebab Meat

Doner Kebab Meat

1 lb ground beef (or lamb, or combination of both)

3 large eggs

1 tsp baking powder

1 Tbsp onion powder

1 Tbsp garlic powder

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 1/2 tsp salt

1/2 tsp ground black pepper

2 Tbsp Tzatiziki (Primal Kitchen or homemade)

1-2 Tbsp oil

Toppings:

Iceburg lettuce

tomatoes

cucumber

red onion

Feta

More Tzatziki

Just combine everything and brown the meat to enjoy as a bowl with toppings.

Or

Combine everything (in a food processor if you want). Divide into six equal portions and roll into balls.

On a piece of parchment paper, lightly oiled, place two meat balls on the oiled paper about 6 inches apart and flatten into circles. 

Lightly oil the tops and place a second sheet of parchment paper on top. Roll or press the meat until both discs are approximately 1/4 inch thick.  Remove the top sheet of paper and roll the bottom sheet with the meat still inside.  Repeat for the remaining four meatballs.

Place all three parchment rolls on a lined baking sheet. Put in the oven and bake for 25 minutes, turning the parchment rolls mid-way.

Remove from oven and let rest for a few minutes. Carefully unwrap the meat. (You are hoping for a taco shell shape to fill ...)

Load up with toppings and enjoy.

Based on this recipe.

Indian Chicken (Rotisserie)

Indian Chicken (Rotisserie)

2 Tablespoons oil (bacon grease)

1 onion, diced

4 garlic cloves, minced

2 teaspoons ginger, minced (about 1-inch piece)

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons tomato paste

1/2 cup plain Greek yogurt

1/2 cup coconut milk

2 Tablespoons peanut butter

1 teaspoon sugar

1 cup chicken stock

1 rotisserie chicken, meat pulled off and chopped

limes

In a large skillet, cook the onion in oil on medium low until translucent (about 5-10 minutes). While the onions cook, measure out the seasonings and combine the sauce ingredients.

Add seasonings and tomato paste. Stir and cook until fragrant (about 1-2 minute).

Add the sauce ingredients, bring to a simmer, reduce heat and simmer gently for 10 minutes.

Add the chicken. Cook until warmed through.

Serve with lime wedges.