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Chocolate Covered Frozen Banana Bites Recipe

Equipment: Medium-Size Saucepan, Heat Resistant Glass Bowl, 2 Small Bowls, Large Freezer-Safe Dish (I use a 9x13 casserole dish) or Pan, Unbleached Parchment Paper
  • ·      1 ½ cups gluten free chocolate chips/chocolate*
  • ·      2 tablespoons coconut oil or ghee
  • ·      2 ripe organic bananas, cut into ½ inch chunks
  • ·      Raw shredded coconut
  • ·      Raw cacao nibs
  • ·      Small amount of water

  1. 1.    Add small amount of water to saucepan, about ½ cup.  Place heat resistant bowl over the saucepan creating a double boiler.  Add chocolate chips and coconut oil (or ghee) to the bowl, heat over medium-low heat, stirring until chocolate has melted.  Remove bowl from pan, set aside to cool for about 10 minutes. 
  2. 2.   Prep bananas, cut into ½ inch chunks. 
  3. 3.   Add shredded coconut and cacao nibs to separate small bowls. 
  4. 4.   Line 9x13 dish or pan with unbleached parchment paper. 
    5.    Using fingers, dip 1 banana chunk into the melted chocolate.  Immediately dip top of banana into topping of choice.  Place on parchment paper in the dish.  Repeat until all bananas are coated. 
    6.   Place dish in freezer, freeze at least 4 hours to overnight.
    7.   Serve frozen. 

    Yield: Makes about 21 pieces.

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Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette Read More http://wwwOrzo with Grilled Shrimp Summer Vegetables and Pesto Vinaigrette

yield: Servings: Makes 6 servings

Serve this cold or at room temperature—perfect for a picnic or barbecue.
  • 8 ounces orzo (about 1 1/3 cups)
  • 6 1/2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
  • 1 red or yellow bell pepper, quartered
  • 3 tablespoons purchased pesto
  • 2 tablespoons fresh lime juice
  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
  • 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
  • 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

  1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
  2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
  4. Garnish with basil sprigs and serve cold or at room temperature.

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