Have you ever stood at the grocery store squeezing avocados and they all feel like rocks. We’ve all been there, unless it’s the day after the super bowl and they’re all just a little too soft.

This Goldilocks says if you want an avocado that is just right, buy them rock hard and ripen them yourself.

I have discovered a method that gives me a blemish free, bright green, delicious ripe avocado.

Since discovering this, I buy my avocados rock hard.

What? Rock Hard. Yes, because I know exactly what to do.

Ripen Avocado with a Banana

I put them in a bag with a banana and I wait one to two days.Bananas release ethylene, which triggers the ripening.

This seems to give me that unblemished, not too hard, not too soft, perfect avocado that I can peel, and slice. If the avocado is not rock hard, it will or might ripen overnight. Usually though, it takes me two days.

You will be able to tell if your avocado is ripe, as it should yield slightly when pressed, but not feel mushy.

Once ripened, peel, and enjoy.  Yes, you can peel an avocado and I show you that here.

You may have heard about the method of putting the avocado in the oven wrapped in tin foil trying to rush the process.  Don’t do that unless you are absolutely desperate to make guacamole. The Kitchn tested this method and said it took an hour and didn’t have the texture and taste we all love.

Sometimes we can find ripe avocados, but so often they are a guessing game and you cut them open to find those brown spots you don’t want. This is why I prefer to buy the hard ones and ripen them myself. So far, this has given me that beautiful green I’m looking for.

Now go ahead and make that perfect avocado toast. I like mine on these grain free tortillas (keto, paleo)  that I simply crisp up in the oven. These will change your life. Make a perfect oven-fried egg to top this.

Suppose you mess up and have a messy avocado. Fear not. You can freeze it.

Squeeze some lemon juice on them first. Don’t freeze whole avocados unless you’re freezing them for smoothies, guacamole, etc. I prefer not to do this, as I’m not a fan of freezer food, but I’d like to hear your thoughts on that.

A ripe avocado will yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.

Use Avocado in this chocolate avocado smoothie.

Would you ever consider an avocado margarita?

Don’t forget the  Doug’s tableside guacamole that can’t be beat! This is made right before serving and is amazing!

What’s your favorite avocado recipe and do you think you’ll try this method?

Print

How to Ripen an Avocado with a Banana

Avocado hack

Cuisine American

Author Angela Roberts

Ingredients

• avocado
• banana
• paper bag or plastic bag

Instructions

• Put avocado and banana in paper bag for one to two days in cool dark place.
• Check at 24 hours. If avocado starts out rock hard, it may take two days.

The post How to Ripen an Avocado appeared first on Spinach Tiger.

A few weeks ago I was at a blogger event and one of the gals asked me how can I make those two-ingredient pancakes without sticking? I didn’t even know what she was talking about.

Two ingredient pancakes?  Yes, a banana and two eggs.

I was at a loss, but,  being the kitchen geek that I am, I had to try it. Shocked. It works. It tastes good. How did I not know this. I googled it. Lots of people know this. After making several batches, I know the secret to getting them right every time.

I set to work to solve her problem of the sticky pancakes. I heated my cast iron griddle, added some Irish butter and made pancakes. They did not stick. I tried different ways of making them, adjusting the heat at various temperatures.

The answer was simple: some fat in the pan, although not too much, and low low heat. The protein in the egg wants to stick, but needs high heat to do that.

Two Ingredient Pancakes are the perfect breakfast for gluten free or grain free diets that miss their pancakes.

They also fit into the low calorie plan at 240 calories for all the eight pancakes.

These two-ingredient pancakes are paleo friendly, and with the paleo plan, feel free to pour on the maple syrup. They also fit a low-carb diet, although some would argue that bananas are high in carbs (27 carbs).

I also discovered you can substitute the banana with two ounces of cream cheese, for a keto. I’ll be showing you that in another post where I make two ingredient grain free crepes.

These two ingredient pancakes are something you can feel good about serving to your kids. You’re giving them protein, and a healthy carb. I like to add bacon when I’m eating this for brunch. This will fill me up all the way to dinner.

If you have any easy recipes like this, please share in the comments.

Just to let you know, I put part of the success on using a very thin spatula, known as a cookie spatula and my seasoned cast iron griddle. These are things that I use all the time.

Tools I used in for the Two Ingredient Pancakes

This Cookie Spatula which is super thin, making flipping easier. (It’s great for cookies too).

Lodge Cast Iron Griddle.

You may also be interested in this great southern approved grain fee biscuit.

If you want to try other versions of banana pancakes, I made this spelt flour banana pancake and this regular banana pancake. Both good, but not as simple as these two-ingredient pancakes.

More Pancakes from Spinach Tiger

Print

Two Ingredient Pancake Breakfast Ideas, Low Calorie, Paleo, Grain Free

Make grain free pancakes with just two ingredients, banana and eggs. Makes 8 pancakes.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon butter coconut oil or avocado oil for pan
• 1 medium sized banana
• 2 extra large eggs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder optional

Instructions

• Heat non stick pan or cast iron griddle with small amount of fat. You want to make sure the fat covers the pan with a little bit extra. (about 1 tablespoon)
• Smash bananas in a bowl with a fork.
• Add eggs and mix well together.
• You can use a small blender to get a good mix, but it's not necessary.
• Optionally: you can add 1/4 teaspoon baking powder, dash cinnamon, vanilla.
• Cook on very low heat. it will take about five minutes before you turn. Just be patient, otherwise, they will stick.
• This recipe makes 8 medium sized pancakes, which is enough serving for one or two people.
• Cooking time can be up to 10 minutes.

Notes

You can use the cinnamon and vanilla or use them as options.
1/4 teaspoon baking powder will add a little more rise.

The post Two Ingredient Pancakes, Low Calorie, Paleo, Grain Free, Gluten Free appeared first on Spinach Tiger.

Blueberries are my favorite fruit next to apples. You can be assured that if you visit, you will find blueberries in the freezer and apples in the fruit bin. I rely on these for healthy snacking.

A Blueberry Banana Smoothie is a low calorie, nutrient dense snack.

Bananas are quite an opposite fruit of blueberry, yet when paired together give you the best of both fruit worlds. Banana uniquely adds a creamy texture to just about everything. I have a friend who puts some banana in his butternut squash soup. No kidding.

The best way to make smoothies is to freeze the fruit. In this case, freeze the blueberries and bananas, and use some fresh orange to brighten it all up.

I use a Vitamix, but you can use a very strong blender as long as it has the power to crush the fruit into liquid. We love our Vitamix because it is built to last a life time.

I’ve been telling you about my Every Other Day Diet lifestyle. This fits perfectly, as it’s low cal, and a great sweet pick me up. You can add non-flavored protein powder to make this a complete meal.

More Smoothie Recipes from Spinach Tiger

You May Like this post: Dairy Free Smoothies from Spinach Tiger

Print

Blueberry Banana Smoothie (dairy free)

Low Calorie, Easy Snack or Breakfast, using frozen fruits, banana, blueberries, orange.

Course Smoothie

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 cara cara orange peeled
• 2 cups frozen blueberries
• 1 frozen banana
• ½ cup water may need more
• 1 cup ice

Instructions

• Start with 1/2 cup water. Put in first. You may need to add more.
• Put ingredients into Vitamix or super blender.
• Makes two servings

Notes

You can add in some frozen or fresh spinach to boost the nutrient density.

The post How to Make a Blueberry Banana Smoothie appeared first on Spinach Tiger.

I’m way too often behind the trends, but I don’t usually just catch up, I run to the front. 

Take smoothie bowls for instance. I thought I was pretty cool with my regular popular smoothies that everyone loves here and on youtube. The red beet smoothie is my number one post almost every day for two years pushing out over 800 other recipes. This means you like to start your day healthy, and you probably have a Vitamix or a Nutribullet.

So, if you’re love smoothies but never thought of eating them, let me introduce you.

Smoothie bowls are great if you like to eat your breakfast instead of drink it.  You can add in nuts and some fruit there is something very satisfying about chewing. Don’t think you only need to eat this at breakfast. This can be a dessert or a late night healthy snack that satisfies your sweet tooth and your belly.

Blueberries and walnuts are powerful brain foods, but everything in this smoothie bowl is good for you and life giving. Take whatever fruit you have and start creating. I added in a cara cara orange and half of a banana, and this was a such a good flavor combination, I had I everyday for a week.

I’ve found two ways to do smoothie bowls, using protein shakes or yogurt. For the protein smoothie bowls, I use the Vanilla Premier Protein and for the yogurt smoothie bowls, I use Stonyfield Organic Vanilla yogurt, which can be purchased whole milk or low fat. You could use a plain yogurt, but you may need to add some sweetener.

 The boys, who love smoothies and you may see on my smoothie videos, love the yogurt smoothie bowls, but not the protein bowls. If you love protein shakes you’ll, you’ll protein smoothie bowls and same goes for yogurt.

Tips for Smoothie Bowls

• Use frozen fruit and use equal amounts to yogurt or protein shake. Reserve a little bit of fruit to add for garnish.
• Use very cold protein shake. If you are using a premixed protein shake, put it in freezer for ten minutes, or add a little bit of ice. If you mix your own protein powder, use water and ice equally.
• You can use Greek yogurt which is thicker, but a bit more tart.
• Add in nuts. I recommend walnuts as they are a brain food and go so well with a few slices of bananas.
• Put your fruit into the blender with just a little bit of yogurt or protein drink, enough to crush the fruit. Then slowly add in remaining ingredients.
• If your bowl is not cold enough or thick enough, add in ice for the protein bowl and yogurt for the yogurt bowl. You may need to play around to get the right texture for your taste.

So tell me, are you on the smoothie bowl band wagon. I discovered them on instagram, where I would love to connect with you.

If you like healthy recipes that fill you up and make you happy, you’ve come to the right place. Please subscribe and enjoy many more to come.

Popular Smoothies with Videos

Spinach Kale Smoothie

Red Beet Smoothie

Cold Fighting Smoothie

Fever Reducing Smoothie and Tips for Reducing Fever

Print

Blueberry Banana Smoothie Bowl

Brain Power Smoothie Bowl with blueberries, banana, oranges, walnuts, high protein.

Course Smoothie

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 1 cup frozen blueberries
• banana divided
• 1/2 orange without peel or pith
• 1 cup vanilla or plain yogurt for yogurt option or
• 1 cup vanilla protein shake
• walnuts

Instructions

• Mix frozen berries, banana, orange in blender. You may need to add some liquid from protein drink or yogurt to get it going.
• Once the fruit is smooth enough, gently add in yogurt or protein drink. You want the smoothie to be thick enough to eat with a spoon.
• Pour in bowl.
• Garnish with fruit and nuts

Notes

Greek yogurt works best because it’s so thick, but I use regular yogurt. I’m just careful when I blend.
I use Premier pre-made vanilla protein drinks when I’m going in that direction.

The post Blueberry Banana Protein Smoothie Bowl appeared first on Spinach Tiger.

These healthy, honey banana spelt pancakes are simply delicious because spelt flour is nutty and flavorful. While it is an alternative flour, and has fragile gluten, which may be okay for people with gluten sensitivity, but it does have gluten.

Another Retro Rose Moment:

Retro Rose: I’m eating gluten free now.
Me: Great, but didn’t you just eat toast.
Retro Rose: Yes, but I’m having gluten free crackers for lunch. Look see the box.
Me: Okay, but the toast had gluten.
Retro Rose: Just a little bit.
Me: No wonder the chiropractor asked me if I was dropped on my head.

My chiropractor saw this post and laughed out loud.  It’s true that she did ask me if I was dropped on my head or in a car accident, which is a whole different topic. But, I can see how the gluten-free craze could make a person bang their head into the closest wall. There is confusion about who truly needs to eat 100% gluten free, (over two million Americans) what contains gluten, and what food products are to be avoided because they are made in a factory that also makes gluten products, (like oatmeal), etc.

People with celiac disease cannot tolerate wheat, barley or rye. These same people tend to educate themselves thoroughly on what they can and can’t eat, because a product as simple as ketchup can contain gluten.

However, many people today put themselves on gluten free diets when gluten is not their enemy. This is where spelt flour comes in. It has fragile gluten and often times folks who cannot tolerate wheat, can tolerate spelt.

This is individual, and it’s important to note that folks with celiac disease still cannot eat spelt, but many folks with an intolerance to wheat can. Are you ready to bang your head? It is confusing, frustrating, complicated because we live in a wheat dominant food culture, where the wheat has been engineered to be softer, contain more gluten, and often pesticides, and not all that conducive to the human digestive system. Much of it is not nutritionally sound.

Spelt is an ancient grain.

This brings me back to spelt. Spelt is an ancient grain, with a hard husk that protects it from bugs and the need for pesticides. Even if a person isn’t wheat sensitive, spelt is a healthy choice to consider, as it is higher in protein, easier to digest, higher in fiber and has many other benefits that make it a better choice than wheat.

Unlike wheat, in which the gluten gets stronger as you mix it, the gluten in spelt gets weaker. It takes a little practice to cook and bake with, because typically our frame of reference comes from working with wheat. It’s naturally darker (unlike bleached white wheat) and naturally nuttier.

These were made on a whim. These were actually the inspiration for my recent strawberry pancakes, but these have a completely different texture pulled together by the banana and honey. They are the perfect foundation for an addition of walnuts or pecans if you want to play around.

If you want to see the cutest chihuahua in the world (and my new kitties) and lots of pics that don’t make it here, please connect with me on instagram.   I often post video “stories” of the cooking process. That way I get to meet you too!

Print

Healthy Honey Banana Spelt Pancakes

Honey banana spelt pancakes, a healthy non-fat aalternative for a luxurious breakfast.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 1/2 cup spelt flour
• 2 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• dash cinnamon
• dash nutmeg
• 1 cup milk
• 3 tablespoons melted butter or cooking oil see notes
• 2 eggs
• 1 banana mashed
• 1-2 tablespoon honey
• 1 teaspoon vanilla

Instructions

• Mix together flour, baking powder, salt, cinnamon, nutmeg. Set aside.
• Mix together mashed banana, butter, eggs honey, vanilla in another bowl.
• Add in milk or butter milk and mix with flour mixture.
• Heat a cast iron griddle to low. The lower the better. Just rub your pan with some oil. You might be tempted to turn the griddle higher, but the pancakes will burn. Using a paper towel rub oil on griddle. Using too much oil will cause uneven cooking. When pancakes begin to bubble, turn over, using your thinnest spatula. I use my cookie spatula.
• Apply oil with paper towel between each batch.

Notes

This recipe was recently changed, adding in two eggs and three tablespoons melted butter, taking out applesauce.
If you want a low-fat pancake, sub 1/4 cup applesauce for butter.

The post Healthy Honey Banana Spelt Pancakes appeared first on Spinach Tiger.

It’s so much fun to make something for the first time. I warn you. This is not really a Spinach Tiger kind of pie. It’s very rich, and quite a splurge and much more a Retro Rose dessert. Retro Rose is my mom who goes all out for comfort food, sparing no calories, baking from scratch.

But it’s all part of my taking on the challenge of baking with an on-line group baking from Dorie’s Greenspan’s Baking: From My Home to Yours.

How much did we like the recipe? The brown sugar and the nutmeg brought it home. I don’t know the last time I had a banana cream pie, and I’m not sure why, but I’m glad I took the time to make this.

I used the pie crust recipe in the book, making only one change. Instead of mostly butter with some vegetable shortening, I used all butter. I don’t make pie crust every day, and I took my time, cutting in the butter by hand, not using a food processor. There is a therapeutic benefit working with dough, and it helps to understand the pastry. The one-crust recipe gave me enough for a pie and two tarts. I was so happy with the way the pastry turned out for the tarts and I can’t wait to use it again for something savory. I blind-baked the crust using her suggestion of buttering the shiny side of foil and placing that on the crust and filling with rice. The crust was flaky, buttery and dangerously delicious.

I wish I could say I didn’t struggle making the custard, but I did. It became thick custard much quicker than I anticipated and when I made my second batch I used a smaller sauce pan ala double boiler. I’m still not sure I was able to get the texture just perfect, but the flavors of nutmeg, cinnamon, vanilla and brown sugar surrounding fresh banana were as pleasing as any banana cream pie could be.

What did I learn?
Brown sugar has too often been overlooked in my kitchen. I never would have thought to use this in a custard and now I don’t know if I would want to use anything else. I also learned that as much as I like vanilla flavored, creamy food, I don’t like whipped cream in any measure greater than a tablespoon. In truth, I would rather put a dollop of yogurt over my pie.

The post Banana Cream Pie or Banana Cream Tart appeared first on Spinach Tiger.