I’m back! This weekend was the first time I took a day off in months! No joke! It was so fun… I enjoyed every second of it. One of the highlights was that my dear friend, Rachel and I headed to San Francisco for the Against All Grain launch party and dinner. Of course, it took forever to find parking in San Francisco, so we missed the party, but we were on time for dinner.
Dinner was catered by Zenbelly. Simone Shifnadel, executive chef and founder, organizes these dinners that she calls Paleo Popups. They are awesome. If you ever have a chance, you MUST attend one. The menu is all Paleo, farm to table, and amazing! The tables were set up community style, so it was a very fun opportunity to chat with like-minded people. Rachel and I hit it off with the people at our table! Below is a picture of us with our new friend, Cristina. In addition, it was really fun to meet both Simone and Danielle, face to face. We have been talking over email, facebook, instagram for months, but hadn’t met yet in person. Danielle is super sweet and her new book is gorgeous! I am going to make her curried short ribs tomorrow, so be on the lookout for a review soon.
This was the only photo that we managed to snap of the dinner because we were way too busy yapping and stuffing our faces. The main course was lamb loin with preserved lemons over a butternut squash puree with garam masala. It was out of this world! Seriously.
I had to end the lovely weekend with a celebratory dessert. These chocolate covered bananas are delicious and very simple to make. I think they would make a perfect Paleo treat for a kids party!
Popsicle sticks (I use this kind)
Double boiler or DIY version
Parchment paper (I use this kind because it is bleach and chlorine free)
5 ounces dark chocolate chips (I use this kind because it is gluten, dairy, nut and soy free)
1 tablespoon coconut oil (I use this kind)
1 teaspoon cinnamon
3 medium bananas, peeled and halved crosswise
1/2 cup shredded coconut (I use this kind)
- In a heatproof bowl, combine chocolate chips, cinnamon and coconut oil and place it over a pot of simmering water.
- Stir until mixture is melted and smooth. Keep a close eye on it to make sure that it doesn’t burn. It takes about 3 to 5 minutes. Set it aside and allow it to cool.
- Meanwhile, line a baking sheet with parchment paper.
- Insert sticks into the bananas.
- When the chocolate is ready, dip the bananas into the bowl. I actually found it easier to spoon the chocolate over the bananas. Tilt the banana and allow the excess chocolate to drip off and back into the bowl.
- Use your hands or a spoon and sprinkle the shredded coconut over the banana. Repeat on all sides, until it is covered.
- Place the banans on the parchment lined baking sheet and set in the freezer for 30 minutes or until chocolate has hardened.
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