Sunday, July 1, 2018

Paleo Ketosis and Vegan Recipes for Weight Loss and Fitness

Paleo, ketosis and vegan recipes to lose weight and improve health and wellness. Today we are sharing some of our favorite recipes to help you lose weight and get fit.

 Banana Cheesecake
      Yield: 10 Servings

  1 1/2 lb cream cheese
      4    eggs
      4 oz sugar,about 1/2 cup
    1/2 c  cream
      1    orange
      2 t  vanilla
           banana jam

Mix cream cheese with sugar; add cream & grated rind of orange.  Add
vanilla, nutmeg and eggs.  Cook in a double-boiler for 45 minutes.  Put
in mould to set.  Unmould when cool.  Put a topping of banana jam &
decorate with whipped cream and ripe banana.

Banana Cheese Dip  
      8 oz cream cheese
      4 T  milk
      1 T  sherry
    3/4 t  curry powder
      3 T  chutney,chopped
      1 c  bananas,diced, ripe
           potato chips (or crackers)

Blend together cream cheese, milk and sherry until light and fluffy.
Add curry powder and chutney to mixture.  Fold in diced banana.  Serve
with chips or crackers

Banana Coconut Delight
      Yield: 6 Servings

      2    ripe bananas
      2 T  brown sugar
      1 t  ginger
      1 t  cinnamon
      1 T  lime juice
      1 c  coconut,grated
      1 pk gelatin
      1    orange

Prepare the gelatine and pour into a shallow pie dish; leave to
partially set.  Slice bananas and arrange over gelatine, sprinkle lime
juice over them.  Mix together sugar, ginger and cinnamon, sprinkle
over banana.  Peel brown skin of coconut and grate; spread evenly over
banana.  Decorate with orange segments.  Refrigerate.

Banana Cold Souffle
      Yield: 8 Servings

      1 T  unflavored gelatin
    1/4 c  water,cold
      3    eggs
    1/2 c  evaporated milk
      1 T  lemon juice
      2 T  sweetened condensed milk
    1/2 c  sugar
      4 T  banana puree
      1 c  whipped cream
      1    banana,ripe
      7    strawberries,or cherries
           yellow food coloring
           lime (or lemon juice)

Sprinkle gelatine over cold water to dissolve.  Separate eggs, beat
yolks slightly, add lemon juice.  Heat evaporated milk in double boiler,
add egg yolk and condensed milk, stirring constantly until thick.
Stir in banana puree.  Remove from heat & add gelatine.  Beat egg
whites and gradually add sugar.  Fold gently into banana mixture.  Pour
into bowl or souffle dish.  Chill 2-3 hours.

DRESSING: Whip cream, add lime or lemon juice & add sufficient drops of
colouring to make the cream brighter colour than the top of the souffle.
Spread over souffle; garnish with banana slices & cherries.

 Banana Cottage Cheese Salad
      Yield: 2 Servings

    1/2 c  cottage cheese
      2    prunes,stewed
      2    peaches,stewed
      4    strawberries
      1    ripe banana,sliced in
           lettuce leaves

Centre the cottage cheese on lettuce bed.  Circle with the prunes,
peaches, strawberries and banana.

Banana Cream Pie
      Yield: 6 Servings

      2 c  flour,sifted
    3/4    salt
      1 c  shortening
      4 T  ice water,up to 6 TBSP
           Banana Cream Filling
    1/3 c  flour
    2/3 c  sugar
    1/4 t  salt
      2 c  milk
      3    egg yolks,beaten
      2 T  butter,or oleo
    1/2 t  vanilla
      2    bananas,pureed up to 3

Sift flour and salt together and cut in shortening.  Add water,
sprinkling in a little at a time until the pastry holds together.
Press lightly into a solid mass.  Roll out on a floured board, and line
pie tin.  Prick bottom of pastry and bake shell.  Prepare banana cream
filling.  Pour into baked pastry shell.  Top with meringue.  Bake in
oven 400 degrees F. for about 5 minutes

BANANA CREAM FILLING:  Mix flour, sugar & salt in saucepan.  Stir in
milk, cook over low flame until thick, stirring constantly.  Add egg
yolks slowly.  Add banana puree.  Stir well.  Cook 2 minutes.  Add
butter Cool & add vanilla.  Pour into pastry shell.

 Banana Cream Pie 1

      1    baked 9" pie shell
    2/3 c  sugar
      3 T  cornstarch
    1/4 t  salt
      3    egg yolks
      1 c  evaporated milk
      1 c  WATER
      1 t  vanilla extract
  1 1/2 c  bananas,sliced
           whipped cream (or whipped

You can make evaporated milk by mixing 1 cup milk & 1 cup dry
powdered milk.

Mix sugar, cornstarch, salt & egg yolks together thoroughly in a
saucepan.  Combine evaporated milk & water; stir into sugar mixture
until smooth.  Cook over low heat, stirring until thickened, about 10
minutes.  Remove from heat, stir in vanilla & let cool completely.
Add bananas in baked pie shell.  Cover with cool custard.  Spread
w/whipped cream or whipped topping & refrigerate.

Banana Daiquiri
      Yield: 6 Servings

      2    ripe bananas
      4 oz lime juice
      6 oz sugar
      8 oz rum

Place ingredients in blender with cracked ice and blend well.
Garnish as desired.

Banana Delight
      Yield: 6 Servings

      1 lb ripe bananas
     16 oz mango nectar
      1    rum
      1    lime

Puree all bananas but one.  Add nectar & rum to puree.  Mix well.
Dice remaining banana; add to mixture.   Serve over crushed ice.
Garnish with lime slices.

Banana En Casserole
      Yield: 6 Servings

      3    sweet potatoes
      4    ripe bananas
      8    gingersnap cookies,crushed
      2 T  butter
      2 oz raisins
    1/3 c  orange juice
    1/3 c  water
      2 T  sugar

Cook potatoes.  Peel and slice 1/4" thick.  Peel and slice bananas.
Arrange alternate layers of potatoes, bananas, crumbs and raisins in
casserole.  Dot layers with butter.  Boil together orange juice, water
and sugar.  Pour over layers.  Bake covered in a hot oven 400 degrees F
for 25 minutes.  Uncover and allow to brown.  Serve with ham or roast

  Banana Encante
      Yield: 4 Servings

      4    green bananas
      2 T  oleo
      1    egg
    1/2 t  baking powder
      2 T  coconut milk
      2 T  flour
           salt and pepper

Boil green bananas.  Mash while hot with oleo to moisten.  Beat egg.
Combine with coconut milk, salt, baking powder and flour.  Mix all
ingredients together.  Blend well.  Drop by spoonful into hot fat and
fry until golden brown.  Serve with ackee and codfish, scrambled egg or
any other fish or meat dish.

Banana Floating Island
      Yield: 8 Servings

      4    egg yolks,slightly beaten
      3 T  sugar
    1/8 t  salt
  1 1/2 c  milk
    1/2 t  vanilla
    1/2 t  lemon rind,Grated
  1 1/2 c  ripe banana puree

Combine egg yolks, sugar, banana and salt.  Slowly stir in milk.
Cook in double-boiler, stirring constantly until mixture thickens.
Cool quickly.  Add vanilla.  Pour into dessert glasses.  Chill.  Make
meringue and use to top mixture in glasses

Banana Fritters
      Yield: 12 Servings

      4    ripe bananas
    1/4 lb flour
    1/2 t  nutmeg
      1 t  vanilla
      1    egg
      1 pn salt

Mash bananas.  Add vanilla.  Beat egg & add to mixture.  Add nutmeg
& salt to flour, then add to mixture.  Mix well.  Drop by spoonful into
hot fat and fry.  Drain.  Sprinkle with lime juice and granulated sugar.

 Banana Glory
      Yield: 6 Servings

      6    eggs
      1 pt milk
     10 oz sugar,( 1 1/4 cups)
      1 c  banana puree
      1 c  coconut,Grated
      1 t  almond extract

Mix all ingredients together.  Pour into mold.  Place mold in a pan
of water and bake for 40 minutes at 350 degrees F.  Cool and unmold.
Put to chil & decorate with whipped cream.

 Banana Home-Style
      Yield: 4 Servings

    1/4 lb cod fish
      8    green bananas
    1/2 t  salt
      1    onion
      1 sm cucumber
      1    carrot
      1 sm callaloo (or spinach)
      1 oz butter,melted

Soak pork and fish in cold water.  Boil bananas and mash while hot.
Brush with melted butter and make into balls.  Chop callaloo finely.
Clean and flake fish.  Cut pork into small cubes.  Fry fish and pork
together.  Combine with callaloo, salt and onion.  Steam until callaloo
is tender.  Arrange on platter with banana balls around.  Garnish with
sliced carrot, tomato and cucumber.

Banana Hot Biscuits
      Yield: 12 Servings

      2    ripe bananas
      1 T  lard
      1 c  flour
  1 1/2 t  baking powder

1          1/2    Tablespoons sugar
1              pinch  salt

Mash bananas.  Sift together flour, baking powder and salt.  Cut in
lard.  Make dough with mashed bananas and flour mixture.  Roll out on
floured pastry board.  Cut into 2 1/2" rounds.  Prick tops of rounds
with fork and place on greased, floured tin sheet.  Bake in hot oven
for 10 minutes.

 Banana Ice Cream
      Yield: 8 Servings

      2 c  whole milk
      1 T  custard powder
      2    egg yolks
    1/2 c  sweetened condensed milk
    3/4 c  evaporated milk
      3    bananas,pureed

Mix custard powder to a paste with a little of the milk.  Bring
remainder of milk to boil and stir in paste and beaten egg yolks.  Cook
over low fire for 3 minutes.  Stir until cool, then mix in condensed
and evaporated milk and banana puree.  Set to freeze.  When very firm
pack in container lined with wax paper; leave edge to overhang.  Cover.
Store in freezer.

Banana Indiani
      Yield: 4 Servings

      2 c  green banana,sliced
      3 c  water
      3 t  gelatine
      2 T  breadcrumbs
      1 t  lemon juice
      1 T  mango chutney

Mix curry powder, salt and lemon juice.  Put banana and curry
mixture into water to cook.  Add chutney, crumbs and dissolved gelatine.
Place in mould and put to set.  Garnish with sweet red peppers.

 Banana Jam
      3 lb ripe banana,mashed
  1 1/2 lb sugar
    1/2 c  lime juice
  1 1/2 t  almond extract

Mix all ingredients together.  Bake in hot oven for 1 hour.  Allow
to cool.  Use as desired.

Zosha's note: This appears to be used as a refrigerator jam, I don't
see why you couldn't process in a boiling water bath.  Unfortunately,
no yield is listed.  I would put the almond extract in last after the
cooking process.

Banana Jonkanoo Pie
      Yield: 6 Servings

  1 1/2 c  milk
      3    eggs
      3 T  cornstarch
      6 oz sugar,about 3/.4 cup
      5    bananas,pureed & ripe

Boil milk with sugar.  Mix cornstarch with 1/2 cup cold milk and
the egg yolks.  Add to rest of milk and cook for 5 minutes.  Add banana
puree and pour into baked pie shell.  Beat egg whites to which a little
sugar has been added until stiff.  Form meringue over top.  Grill for 2
minutes.  Decorate as desired.

 Banana Milk Shake
      Yield: 3 Servings

      3    ripe bananas
      1 pt milk
    1/2 t  vanilla
    1/4 t  Angostura bitters
           sugar,To Taste
           food coloring,if desired

Puree all bananas.  Add sugar, milk, salt, vanilla and bitters.
Blend well.  Serve over cracked ice.

 Banana Mossah
      Yield: 6 Servings

      6    green bananas
      2    coconuts,grated
      1    onion
      1    hot pepper
      1    salad tomato
      1    thyme
    1/2 t  salt
      2    annatto,optional

Extract coconut milk.  Place in saucepan over medium heat & bring to
boil.  Add peeled green bananas.  Add remaining ingredients.  Let cook
until the coconut becomes a custard.

Banana Nectar
      Yield: 3 Servings

      6    ripe bananas
      3 lg limes - juice of only
           sugar,to taste

Peel bananas, rub through sieve or blend in food blender.  Add sugar
and lime juice.  Blend again.  Blend with cracked ice before serving.
  Banana Nova
      Yield: 2 Servings

      2    bananas,ripe
      3 sl bacon
    1/4 c  flour

Peel and cut each banana into 3 pieces.  Cut bacon strips in halves.
Wrap each piece of banana with a piece of bacon and pin with toothpick.
Roll in flour and fry in deep fat for about 1 1/2 minutes.

Banana Nut Bread Special
  1 3/4 c  flour,sifted
      2 t  baking powder
    1/2 t  salt
    1/2 c  nuts,chopped
    1/3 c  sugar
      2    eggs
      1 c  ripe banana,pureed

Sift together flour, baking powder and salt.  Add nuts,  Cream
shortening and sugar.  Add eggs and beat well.  Add flour mixture,
alternately with banana puree, blending thoroughly after each addition.
Pour into 9" loaf pan.  Bake in oven 350 degrees F for one hour.  Let
bread cool in pan before turning out.

Banana Nut Cake
  2 1/2 c  flour
  1 2/3 c  granulated sugar
  1 1/4 t  baking powder
  1 1/4 t  baking soda
      1 t  salt
    2/3 c  Crisco shortening
    2/3 c  buttermilk (or sour milk )
  1 1/2 c  ripe bananas,mashed
      3 lg eggs
    2/3 c  chopped nuts,toasted
           Buttercream Icing
      4 c  confectioners' sugar
      1 c  Hi-Ration shortening,or
    1/4 c  milk
    1/4 c  Fudge Icing Base,(optional)
      1 t  vanilla,or white vanilla

Sift together flour, granulated sugar, baking powder, baking soda
and salt; set aside. In large mixing bowl, add shortening, 1/3 cup
buttermilk and bananas. Beat about 2 to 3 minutes until well mixed. Add
the eggs and the other 1/3 cup of buttermilk and mix together. Add the
sifted dry ingredients. Beat together until well mixed but don't
overmix. Add chopped nuts and mix.

Pour into lightly greased and floured 8-inch round pans and bake in a
350 degree oven 45 to 50 minutes or until a toothpick inserted in the
middle comes out clean. Frost with buttercream frosting (recipe below)
or your favorite frosting.

ICING:  Add all ingredients to mixer and mix until thoroughly blended
and fluffy.

Banana Nut Salad
      Yield: 4 Servings

      3    bananas,ripe
      1    lettuce
    1/2 c  sour cream
    1/2 c  nuts,chopped

Slice bananas.  Arrange lettuce leaves in salad bowl.  Place banana
slices on top.  Mix sour cream and spread over bananas.  Top with
chopped nuts.

Banana Oracabessa
      Yield: 6 Servings

    3/4 lb flour,about 1 1/2 cups
    1/4 lb shortening,1/2 cup
      1 pn salt
      1    egg
      3    green bananas
      8 oz cottage cheese
      5    streaky bacon

Mix flour, shortening and salt.  Add egg to make a stiff dough.
Roll and line pie tin.  Fill pie shell with sliced bananas, streaky
bacon and cheese.  Bake in oven at 325 degrees F.  Remove and sprinkle
with chopped parsley and paprika

Banana Orange Fruit Shake
      Yield: 2 Servings

      1    banana,ripe
      1 c  ginger ale
    1/2 c  orange juice

Puree banana.  Add orange juice.  Shake until smooth and creamy.
Mix in ginger ale.  Chill well or serve over cracked ice.

Banana Pancake
      Yield: 6 Servings

      6    green bananas
      3    eggs
      1    onion
  1 1/2 c  flour
      1 t  nutmeg

Peel & grate bananas.  Grate onion.  Mix with eggs, flour & nutmeg,
adding salt to taste.  Shape as for pancake and fry in hot fat until
golden brown.

Banana Pineapple Meringue
      Yield: 6 Servings

      3    ripe bananas
      2    eggs
      2 T  sugar
      1 t  nutmeg
      1 can crushed pineapple,drained
      1 T  rum

Puree bananas and rub in unbeaten egg yolks, 1 TBSP sugar and nutmeg.
Place in shallow pie dish.  Cover with drained pineapple.  Beat egg
whites until stiff enough to stand in peaks, adding rum and remaining
sugar.  Pile over pineapple and bake in oven until golden brown.

 Banana Split French Toast
     10 oz maraschino cherries,Canned
      1 lb French bread
      8 oz cream cheese,softened
    1/4 c  granulated sugar
      1 t  vanilla extract
      8 oz crushed pineapple,drained
    1/3 c  miniature semisweet
           -chocolate chips
      4    eggs
    1/3 c  milk
      4 sm ripe bananas,halved
      2 c  frozen whipped topping
           -about 2/3 of an
    1 8 oz thawed
    1/4 c  pecans,Chopped
           Maple syrup,warmed

Cut 4 maraschino cherries in half; set aside for garnish. Chop
remaining cherries. Cut off and discard ends of bread loaf. Slice
remaining loaf into 16 (1/2-inch to 3/4-inch) slices.

Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat
with an electric mixer at medium speed 3 to 4 minutes, or until creamy.
By hand, stir in pineapple, chocolate chips and chopped cherries; mix

Spray a 15x10x1-inch baking pan with nonstick cooking spray. Combine
eggs and milk in a shallow bowl or pie plate. Dip one side of 1 bread
slice into egg mixture. Place on baking pan, dipped side down. Gently
spread with 1/8 of cream cheese mixture; top with a banana half. Repeat
with 7 more slices.

Dip one side of each of the remaining 8 bread slices in egg mixture.
Place, dipped side up, on top of banana Bake in a preheated 350-degree
oven 35 to 40 minutes, or until tops are light golden brown and centers
are set.

To serve, top each serving with 1/4 cup whipped topping, 1-1/2
teaspoons chopped pecans and 1 reserved cherry half. Serve with maple

Makes 8 servings.

       Basic Pie Crust
           single crust
      1 c  all purpose flour
    1/2 t  salt
    1/3 c  shortening,plus 1 tablespoon
      2 T  cold water
           double crust
  1 1/3 c  all purpose flour
    3/4 t  salt
    1/3 c  shortening,plus 2
      3 T  water

Mix together flour & salt.  Cut in shortening until particles are
the size of tiny peas.  Sprinkle on water a tablespoon at a time.  Mix
only enough for dough to come away from sides of bowl.  Form into
ball/s.  This dough does not require chilling, although it may rest in
refrigerator until needed.

Roll out pastry & ease into pie pan.  If you are making a double crust
pie, roll out top crust.

TO BLIND BAKE: Preheat oven to 425 degrees.  Prick bottom of dough
evenly w/tines of fork.  Cover the dough with buttered foil, placing
buttered side against the bottom crust.  Fill with rice or beans.
These may be saved & used again for baking unfilled pie shells.  Bake
for 15 minutes, or until set.  Remove foil & bake 5 minutes longer or
until golden.  Let cool before filling

 Ionia County Free Fair

Becky's Butter Pecan Cream Cheese Bars
      2 c  flour
    2/3 c  brown sugar
    3/4 c  soft butter
      1 c  pecans
      8 oz cream cheese
    1/3 c  brown sugar
    1/2 t  vanilla
      2 T  flour
      2 ea eggs
      1 c  butterscotch chips
      1 oz unsweetened chocolate
           -melted (glaze)

Mix flour, brown sugar and soft butter until crumbly.  Mix in pecans.
Press into 13" x 9" pan.  Bake at 350 for 15 to 20 minutes.

Beat cream cheese, vanilla and brown sugar.  Add flour and eggs.  Blend
well.  Pour over baked crust.  Sprinkle with butterscotch chips.  Bake
at 350 for 15 to 20 minutes.  Drizzle with 1 ounce unsweetened
chocolate, melted.  Store in refrigerator.

I want to thank Medical Weight Loss Philadelphia for these these recipes.