Banana Bread

What you need
2-3 very ripe bananas
1/3 cup melted butter
1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 cup of all-purpose flour
1/2 cup coconut flour
Or 1 1/2 cups of all purpose

What you do
Preheat the oven to 350°F
Butter and flour  a 4×8-inch loaf pan. (I use a stoneware bread pan)
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt.
Stir in the sugar, egg, and vanilla extract.
Mix in the flours.
Pour the batter into prepared loaf pan.
Bake for 1 hour to 1 hour 10 minutes (check at 50-55 minutes), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack.
Remove the banana bread from the pan.
Slice and serve.



Rob’s Chocolate Rum Cake

mAs7QCake Ingredients:
Cooking spray
1 1/2 cups pecan pieces, reserve 1/4 cup
1 1/2 cups boililng water
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup gold rum, Bacardi

Glaze Ingredients:
1 cup granulated sugar (I use sugar in the raw for a deeper flavor)
1/4 cup water
1 stick butter
1/2 cup gold rum (I use Bacardi 8 for a more complex flavor, for more ummph use 1/4 cup Bacardi 151 & 1/4 cup Bacardi 8)
NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

Directions for Cake:
Preheat oven to 350 degrees
Spray a Bundt pan and spread pecans on the bottom of the pan.
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute.
Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined.
Pour in Rum, then finish mixing with a rubber spatula. (The batter will be thin.)
Pour into pan and bake at 350 degrees F for 40 to 45 minutes.

Directions for Glaze:
Melt butter in saucepan and add the sugar and water, bring to a boil.
Once it starts to boil, take off the heat and add the rum.
Pour into a large measuring cup that will hold that amount or more.
Set Aside.
Once cake is ready, take out of oven and leave in pan.
Gently prick holes into the cake with a skewer.
Slowly pour half of the glaze over the cake making sure to fill in all the holes.
Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on.
Gently prick more holes on other side and slowly pour other half of glaze over cake.
Fill the center of the cake with reserved pecans. Let cool and enjoy.
The cake is best if left at room temperature.
NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

Cranberry Torte










  • 6 cups fresh cranberries (2 -12 oz packages)
  • 2 cups sugar, divided into 1.5 cup and .5 cup amounts
  • 2 cups flour (standard, almond, or coconut)
  • 4 eggs
  • 1 cup walnuts, chopped (optional)
  • 2 sticks unsalted butter
  • 1 cup water
  • Pinch Sea salt



  1. Preheat your oven to 300 or 325F. (Explanation later)
  2. Rinse the cranberries and put in to lightly greased 13×9 glass pan
  3. Sprinkle .5 cup of sugar over cranberries and set aside
  4. In a medium bowl beat the eggs (low speed)
  5. Add 1.5 cups of sugar and continue beating
  6. Add melted butter
  7. Once incorporated slowly add flour in .5 cup increments fully incorporating each before adding the next.
  8. Slowly add water to mixture until it reaches a smooth, batter like consistency
  9. Mix in walnuts
  10. Pour mix over cranberries in 13×9 pan
  11. Let sit for a couple of minutes to make sure the batter fully covers the cranberries
  12. Bake for 70 minutes at 300 or 60 minutes at 325
  13. When the torte is golden brown remove from oven and let cool completely.
  14. Serve and enjoy

Store refrigerated or freeze to enjoy later

Baconized Meatloaf


• 1 lb ground pork
• 2 lb ground beef
• 1 cup almond flour
• 2 eggs
• 2 cups marinara sauce (from a jar or homemade)
• 10 slices bacon
• Sea salt and freshly ground black pepper to taste

1.  Preheat your oven to 350 F.

2.  Mix the ground meat with the almond flour, eggs and half the marinara sauce together in a bowl. Season to taste with sea salt and freshly ground black pepper.

3.  Form two loafs in snug fitting baking dishes and cover the loafs with the bacon slices.

4.  Put in the oven to bake for about 45 minutes, until well cooked.

5.  Put the oven on broil for another 10 minutes to crisp up the bacon.

6.  Remove the loafs from the oven and let cool for 5-10 minutes.

7.  Heat remaining marinara sauce on the stove top.

8.  Slice the loafs, serve into plates and top with hot marinara sauce.


This is an almost Paleo pizza. If you leave out the cheese it is, but I like cheese.


• 1 lb lean ground beef;
• 1 lb ground pork;
• ¼ cup onion, finely chopped;
• 1 clove garlic, minced;
• 1 egg;
• Sea salt and freshly ground black pepper to taste;

• 6 slices bacon, cut into pieces;
• ¾ lb button mushrooms, sliced;
• 1 cup bell peppers, thinly sliced;
• 1 cup sugar-free tomato sauce;
• 1 tsp dried oregano;
• Sea salt and freshly ground black pepper to taste;
• Shredded Cheese of your choosing, I prefer an Italian blend

1. Preheat your oven to 450 F.

2. In a bowl, mix the ground meat with the egg,salt, pepper, onion and garlic.

3. Spread the mixture on a 16-inch pizza pan and bake for 10 minutes.

4. While the crust cooks, heat a frying pan over a medium heat and cook the bacon for about 5 minutes so it’s still a bit soft.

5. Add the mushrooms and continue cooking until they are almost cooked.

6. Add the bell peppers and cook for another 2-3 minutes.

7. Remove the crust from the oven and pour out the juices which can be reserved for other recipes. At this point the crust will have shrunk a bit.

8. Preheat your oven broiler.

9. Spread the tomato sauce evenly over the crust and spread the bacon, mushrooms and bell peppers on top of the sauce. Sprinkle with the oregano.

10. Put the Meatzza back under the broiler and broil until to top starts to brown.

11. Distribute cheese over the meatzza and return to oven until cheese is bubbling and starts to brown.


I’m a bit of a foodie. I love experimenting with food preperation, creating and tweaking recipes. To that end I present my spin on a New Orleans classic. This recipe has been used and found tasty by a few people.

I hope you like it.

Rob’s Jambalaya: feeds A Whole Mess Of People

3 bay leaves

5 pounds ham, diced

1 gallon water

Oil, for sautéing

3 pounds chicken breast, diced

2 pounds shrimp, deveined

1 pound crawdad tails

5 onions, chopped

2 pounds celery

5 green peppers, chopped

1 cup green onion, chopped

5 tomatoes, diced

2 cups tomato paste

3 tablespoons parsley, chopped

4 ounces garlic, crushed

2 teaspoons dried thyme

2 teaspoons cayenne pepper

1/4 cup Worcestershire sauce

3 pounds smoked (andoullie) sausage

3 pounds brown rice

Salt, to taste

Rob’s Spice Mix* to taste

1.       In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour.

2.       In another boiler pan, heat oil.

3.       Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes.

4.       Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, shrimp and smoked sausage.

5.       Cook for 10  minutes.

6.       Add crawdad tails

7.       Cook for 5 minutes

8.       Add Rice to first boiler, and boil until tender

9.       Add cooked rice to jambalaya in second boiler.

10.   Salt and spice to taste

* Spice mix

2 tablespoons part fresh ground pepper

2 tablespoons part cayenne pepper

6 tablespoons Old Bay Seasoning

2 tablespoons mesquite seasoning

2 tablespoons garlic power

2 tablespoons onion powder

Hope you enjoy it.

Rob’s Paleo Mayo










1 large egg yolk (2 if you like it yolky)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil or avocado oil or walnut oil

**All ingredients should be at room temperature**

Place all the ingredients except the oil in a large bowl and whisk until the yolk is thickened and the color brightens (around 30-45 seconds).

Add 1/4 cup of the oil in a slow steady stream while whisking vigorously (~1 minute).
To keep my bowl in place, I put it on a rubber mat. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.

After the oil is incorporated, slowly add the second 1/4 cup of oil and incorporate it the same way as the first (~30-45 seconds). I

Add the last 1/4 cup of oil all at once and whisk it to emulsify the mayo completely (1.5 – 2 minutes).


mAs7QToday’s kitchen experiment: “brownies”

1 stick butter melted (or 2/3 cup ghee)
2 TBS walnut oil
1/3 cup dark cocoa powder
3 eggs
1/2 cup coconut flour
3/4 cup raw sugar
2 Tbs agave nectar
2 Tbs maple syrup
1 tsp vanilla
1/2 package dark chocolate chips
1/2 cup chopped pecans

in a small container mix sugar, agave, maple syrup, oil and butter
in a medium bowl mix coconut flour, cocoa powder, eggs, vanilla, pecans, chocolate chips
Add sugar mix to flour mix and stir until fully combined
add to greased 9×9 pan

either bake for 45-50 minutes at 325 degrees or microwave for 6 minutes
let cool


Chicken Potpie


Pie crust (see below)
1 (4ish-pound) frying chicken, cut into 8ths
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cups chicken broth
1 bay leaf
1 teaspoon poultry seasoning
2 teaspoons chicken rub seasoning (recommended: Emeril’s Chicken Rub)
1 large russet potato, cut into 1/2-inch cubes (about 2 cups)
2 cups sliced carrots or diced carrots
1 cup coarsely chopped onions
1 cup corn kernels
1 cup button mushrooms, quartered
1 cup lima beans (or baby butter beans)
1/4 cup heavy cream
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, at room temperature
1 large egg, lightly beaten
1 tablespoon water
Divide the piecrust dough into 4 separate portions and form into 4 disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling 2 of the portions of dough out to fit into 2 (9-inch) deep dish pie pans. Trim the edges of the dough so that 1/2-inch dough hangs over the sides of the pans. Roll the remaining 2 portions of dough out and refrigerate (placed on a baking sheet with plastic or parchment between dough), along with the prepared pie pans, until the filling is chilled and you are ready to bake the potpies.

Season the chicken pieces with the salt and pepper. Heat a Dutch oven or other large, heavy pot over high heat and brown the chicken pieces on both sides in the olive oil, working in batches if necessary, about 5 minutes on each side. Drain all fat from the pan and add the chicken broth, bay leaf, poultry seasoning, and chicken rub seasoning. Bring to a boil, cover, reduce the heat to low, & simmer until the chicken is very tender and falls from the bone, about 1 hour. Transfer the chicken pieces to a plate and set aside until cool enough to handle. When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces. Set aside, try not to eat it.

While the chicken is cooling, add the potatoes, carrots, onions, corn, mushrooms, lima beans and heavy cream to the pan and return to a boil. Cover the pan, reduce heat to a simmer, and cook until the vegetables are tender, about 30 minutes.

Combine the flour and butter in a mixing bowl to form a thick paste-like mixture. Ladle some of the hot chicken broth into the mixing bowl and whisk to combine with the flour-butter mixture. When smooth, add this mixture to the pot and stir to combine well. Bring the sauce to a low boil and continue to cook until the sauce is thick and smooth, about 5 minutes. Add the reserved chicken meat, stir to combine, and remove from the heat. Discard the bay leaf, taste, and adjust the seasoning if necessary. Set aside to cool completely. Once cooled, refrigerate until thoroughly chilled.

Preheat the oven to 400 degrees F and position the oven rack on the lowest rung of the oven.

Divide the chilled filling between the 2 pastry-lined pie pans and, using a spatula, smooth the filling to the edges. Place the egg in a small bowl and beat with 1 tablespoon of water. Lightly brush the edges of the overhanging pastry with some of the egg mixture. Top each pie dish with one of the rolled out portions of dough and trim edges so that they match the edges of the dough lining the pie pans. Using your fingers, pinch edges of dough together and roll inward so that the edges sit inside of the edges of the pie pans. Crimp the edges using your fingers, a fork, or a crimping tool. Using the tip of a sharp knife, cut several slits in the top of each pastry to allow steam to vent while cooking. Brush the top of each potpie with some of the eggwash.

Bake the potpies for 20 minutes. Reduce the oven temperature to 350 degrees F and continue baking the potpies until the crusts are golden brown and the filling is heated through, about 40 minutes longer.

Remove the potpies from the oven and allow to cool slightly before serving. Cut the potpies into wedges and serve.

Pie Crust
8 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons)

1/2 teaspoon salt

1 stick cold butter, cut into 1/4-inch pieces

2 tablespoons solid vegetable shortening

3 tablespoons ice water

Sift the flour and salt into a large mixing bowl. Incorporate the butter pieces and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough with your fingers until it just comes together, being careful not to over-mix.

Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.

Fruit and Nut Cookies – A recipe

Right so here is a recipe I concocted when I wanted cookies, since I had no chocolate chips I improvised.

The stuff you need:

2.5 cups flour ( I used AP but knock yourself out and use what you like, coconut flour works well)

3/4 Brown sugar (packed as tight as you can)

3/4 cup sugar (I used plain white sugar this time, but demerara or sugar in the raw work too)

1 tablespoon Agave nectar

2 tablespoons honey

3 eggs

1 stick of unsalted butter softened

1/2 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon Vanilla extract

1/2 cup of chopped nuts of your choice

1 package of dried mixed fruits (5-7.5 oz)

What to do:

Preheat your oven to 350 degrees F (177 C)

Mix Flour, Salt, Baking Powder together in a bowl then set it aside

Combine the sugars and the butter in a large mixing bowl and stir until thoroughly mixed and slightly creamed.

Add the agave nectar, honey, vanilla and eggs, continue mixing until all ingredients are completely mixed.

Add the Flour mixture in four parts making sure that the previous addition is completely absorbed before adding the next.

When all the flour has been added and the dough is of the proper consistency fold in the nuts and fruit.

Chill in the fridge for 15 minutes

Drop in heaping tablespoons onto a non greased pan and bake for 11-15 minutes

Let stand for 1 minute before removing to a cooling rack

Try not to eat them all in one sitting

Makes about 18 big cookies.