Peanut Butter Ice Cream

Today is a most spectacular day.  I’ve waited for this day for 1 year, 11 months and 12 days.  Not that I’ve been counting, or anything.  Today I will be reunited with one of my favorite people on planet earth, who also happens to be the BEST. BOSS. EVER. and I get to work with him again – 4 days a week - starting today.  Excited?  I can barely stand it.  Truly, my life is right way up again.  My life is the way it is today because of the enormous influence of this man; so I cannot wait to see what the future holds now I have my biggest cheerleader back in my corner. I know, for sure, it’s going to be exciting.

Today is also spectacular for another reason:  SANE Ice Cream has arrived!  Woohoo!!  I know it feels like it’s taken forever to get here, but fantastic ice cream is not easy.  It’s easy once you have a recipe that works.  Getting a recipe that works – not so much.  And I have a lot of experience with ice cream.

My goal here is to make ice creams that are as SANE as possible, and yet taste as good or better than premium regular ice creams.  It’s a lofty goal if you understand how ice cream works.  It’s a lofty goal if you’ve ever been unfortunate enough to try the dairy-free, sugar-free, vegan, or whatever-the-heck-free versions at the store.  Yeah, mine won’t taste anything like any of those.  My trusty Ice Cream Taste Test Crew would agree that you cannot tell the difference between my SANE ones and regular premium ice creams.  It’s true, lovely SSoS’ers.  You CAN have it all.  You’ll be so glad you’re SANE once you’ve tried some of these!

My ice cream fetish odyssey started some 4 years ago when Larry decided to have a birthday.  His lovely wife, Susan, is not the chef in the family, so I offered to cook The Birthday Dinner for Larry and his family at my home.  I had the dinner down, but was somewhat stumped when it came to a suitable dessert.  I knew Larry adored raspberries, and I knew the weather was going to be warm.  Based on these two facts I randomly decided that I was going to make Raspberry Ice Cream for him, even though I had never made ice cream before.  Ever.

I toddled off to Williams-Sonoma to avail myself of an ice cream churner, and my ice cream adventures began.  Being a lifelong overachiever I made both Raspberry Ice Cream and Raspberry Ripple Ice Cream, and both of them were huge hits.  I mean HUGE.  No one believed they were homemade.  That success, combined with the therapeutic experience I had enjoyed while making said ice cream set me off on a path that involved some 40-or-so flavors, and hundreds and hundreds of gallons of ice cream over the next 3 years.  It was awesome.  I made ice cream for neighbors, ice cream for friends, ice cream for work colleagues, and ice cream for a local hotel.  I rapidly became known as The Ice Cream Queen.  I had strangers gate-crashing work meetings because they heard Carrie Brown’s ice cream was making an appearance.  I never had any problems getting painting parties going at my house either; as long as there was Carrie Brown’s ice cream there were plenty of volunteers.

Then I met Jonathan, and my whole ice cream existence came to a screeching halt.  Until now.

Peanut Butter Ice Cream
Wouldn’t it be awesome, I mused, if I could merge my ice cream repertoire into my SANE lifestyle.  It’s pretty hard being the Ice Cream Queen and The Queen of *SANEity at the same time; because how can I live and breathe The Smarter Science of Slim while churning out ice cream that is doing exactly the opposite?  So for months I pondered how to make *SANE Ice Creams.  Ice creams are the single most complex food creations we humans have come up with.  Sadly you cannot just whizz a bunch of stuff together, sling it in the freezer and get beautiful, scoopable, delicious ice cream the next day.   In other news, did you know that “scoopable” is not a real word?  I am going to start a petition.  Scoopable needs to be a proper word.  I mean, I make ice cream all day long, and have 5 cats. I can’t go 5 minutes without using the word.

Months ago I started dabbling with SANE ingredients that I thought may work, but didn’t have much success.  Then, one Saturday, my brain broke loose and I created 8 SANE ice creams in one day.  I was over the hump and off to the races!  Since then I’ve made 16 different flavors – holy moly, there’s no stopping me now.

Peanut Butter Ice Cream

To get us going down the SANE Ice Cream path, I started with the easiest recipe, which also happened to be one of the most requested.  Score!  Everyone wins.

Ice cream making is actually pretty complicated scientifically speaking - there’s a whole bunch of geekery around getting ice crystals to form the right way, not getting them to freeze too hard, or too soft, and other thrilling physics dilemmas to think about - and there are tons of little tips and tricks that will help you get that perfect scoop of SANE deliciousness every time. Sadly, one little recipe post won’t address most of that, but before you hop to the recipe please just cast your eye over this list. It’s a good place to start if you are new to the world of homemade ice cream, and since all of you are new to SANE ice cream, and SANE ice cream “custards” do not behave like regular ice cream custards, I urge you to pay attention. After waiting this long, I don’t want you to be disappointed with the result.

The goal is to churn your ice cream mixture in as short a time as possible, so having everything super cold before you begin will be your biggest aid in this endeavor.  Especially the ice cream mixture.  DO NOT TRY AND CHURN IT IF IT IS NOT COLD.

  • All your equipment should be as cold as possible before you start churning: the dasher (stirring paddle), any jug that you use to pour the custard into the churner, and the spatulas.
  • If you are using a churner with a removable freezer bowl that needs to be pre-frozen, make sure that it is completely frozen before you churn. If you shake it and there is ANY noise, it is not ready to use.
  • Place the empty container that you are going to put the churned ice cream in, into the freezer when you start churning so it is super-cold when the ice creamed has churned.
  • Do not overfill the churning bowl.  Doing two smaller batches is much better than trying to churn too big a batch.
  • Once you have put the churned ice cream in the cold storage container, place it in the freezer immediately.
  • Once churned, freeze the ice cream in the freezer for at least several hours before serving, and preferably overnight.  Really, try and wait, or churn just before bedtime so you’re not tempted to dig in straight away.
  • If you live in a hot climate, churn in the coolest part of the day.
  • If you have a seperate “deep” freeze, put your freshly churned ice cream in that freezer initially, so it freezes as fast and firm as possible.  The next day, or 8 hours later, you can transfer it to the freezer part of your kitchen ‘fridge/freezer.

That’s just a few basics to get you started.  So without further ado, have some *SANE Peanut Butter Ice Cream.  I must warn you – this stuff is *very* filling.  You won’t be able to eat very much at one time, but your mouth will be so insanely (ha! ha!) happy because it won’t believe it’s eating SANE ice cream, that you won’t care.

Peanut Butter Ice Cream
HUGE thanks are due to my long-suffering Ice Cream Taste Test Crew: Matt Ballard, Laurie Resch, Bob Stutz, Jen Meehan, and Sahara Pirie, whose thoughtful, constructive criticism helped shape the final versions; they ate a lot of ice cream in the course of this SANE Ice Cream endeavor, and my recipes are better because of their input.  Matt wins the award for most SANE ice cream eaten in the name of ice cream perfection.  Thursday afternoons will never be quite the same.  Thanks also to the various other folks who were able to sample a few here and there, and whose feedback was also very valuable.

I scream, you scream, we all scream for ice cream!  UPDATE:  I have now created you a whole book full of scrumptious SANE Ice Creams!

Note: I use Living Harvest Tempt Hempmilk – Unsweetened Original

4.0 from 5 reviews

Peanut Butter Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 10 – 12
 
Ingredients
  • 2 cups / 1 pint hemp milk (I use Living Harvest Tempt Hempmilk – Unsweetened Original)
  • ¾ cup / 6 fl oz. smooth peanut butter, unsweetened
  • 6½ oz / 185 g xylitol (I use Xyla)
  • ¼ cup / 2 fl oz. heavy (double) cream
  • ½ tsp sea salt
  • ¼ tsp vanilla extract
  • 2 oz. / 55g vanilla whey protein powder (I use Optimum Nutrition 100% Whey)
  • ½ tsp guar gum
Instructions
  1. Place hemp milk, peanut butter, xylitol, cream, sea salt, and vanilla extract into a blender and blend on high until completely smooth.
  2. Add the whey powder and blend briefly, just until mixed in.
  3. Turn the blender to low speed and through the opening in the blender lid tap the guar gum into the mixture while the machine is running.
  4. Blend for no more than 5 seconds and turn the blender off.
  5. If you do not need the blender jug, put the lid on and place in the ‘fridge for at least 4 hours until the ice cream mix is very cold. If you need the blender jug, transfer the ice cream mix into a jug or other container and cover before placing in the ‘fridge.
  6. Once the ice cream mix is very cold, freeze in your ice cream churner following the manufacturer’s instructions. This usually takes 20 – 30 minutes.
  7. Once the ice cream mixture has churned into “soft serve” consistency, quickly transfer it from the churning bowl into your pre-chilled container, and place in the freezer overnight.

Peanut Butter Ice Cream

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Ellen - YAY!!!! Thanks for sharing – can’t wait to get started. :)

Sahara - OMG, my mouth is watering as I look at the photos because it is remembering the taste oh so well… can’t wait to make this. Thank you!

Gordon Mott - Hi Carrie. Thank you so much. Just need to get a churner now. Two questions. First can you use other milks to make this and get the same results and second, can I substitute unflavoured whey protein powder or add vanilla essence. Oh and yes, I believe you said xanthum gum can replace guar gum?

carrie - Hi Gordon – you can use unsweetened almond milk instead, but the result will not be exactly the same. Yes you can use unflavored whey – be careful how much vanilla extract you add, it is very strong – or leave the additional vanilla out. You should NOT replace guar gum with xanthan gum in this instance :-( Hope this helps! Enjoy your churner!!! :-)

carrie - It was so fun having you on the Ice Cream Taste Test Crew, Sahara!!!

Judy - Hi Carrie, Love your recipies, but I don’t have a very accurate scale so how much xylitol does this measure out to be. I need to replace my scales but in the meanwhile a measurement equivalent would be very helpful.

Ladyp1244 - Am looking on-line for guar gum, hemp milk and a churner as I type. Looks a fabulous recipe. Thanks

Jeremy - so this is probably a stupid question but where exactly can I find an ice cream churn. this recipe sounds great but have no clue where I could pick up one of those bad boys. thanks in advace…:)

Heidi - Jeremy I got my ice cream machine at costco but Amazon also has them

Carrie,

A few questions:
Looks like we need to buy hemp milk is there a brand you would recommend?
Also about the PB, I buy mine where you can grind it yourself at the store. Nothing added like sugar or salt but I would not say it is totally smooth. Will this work or should I buy PB in a jar and if so what brand do you use?
What is the dasher?
I have several freezers and I know the chest freezer gets much colder than the freezer in the house. Would you suggest the coldest freezer possible or does that matter?
Can’t wait to make this Ice Cream. YUMMY! .

Heidi - Also can you make the ice cream mix ahead of time like a couple days and leave it in the fridge until you churn it?

Ellen - YUM…..JUST YUM! What an incredible ice cream! LOVE it!!
THANKS, Carrie!!

Ellen - I’m trying to rate this 5 stars, but the site won’t let me go above a 4….it is DEFINITELY a ’5′!!!

Sharon - Carrie – Did you try making ice cream with coconut milk? If so, what were the results?

keri - How many servings does it make? I have a family of 7 – should I double? (do two batches)

carrie - Keri – you should be fine with one batch for 7 people. It is very filling, so typically people don’t eat as much as they would regualr ice creeam. Hope that helps!

carrie - Hi Sharon – I have been using a range of “milks” for SANE ice creams. I will be publsihing all the recipes this summer!

carrie - YAY for Ellen being the first to comment after haivng made the first SANE Ice Cream! SOOOOOOO happy you loved it :-D

carrie - Heidi – yes. perfectly fine to make the “custard” ahead of time and keep in the ‘fridge. This is typically how I manage ice cream production. Just make sure it is in a covered glass container. Hope that helps!

carrie - Heidi – have updated the post with brand recommendation and explanaiton of a dasher. For PB I use Trader Joe’s smooth peanut butter. The taste of the ice cream will vary depending on what PB you use. I initially freeze them in the deep freeze in the garage, and then move them to the freezer section of the ‘fridge/freezer. If I am transporting them I leave them in the deep freeze until I need to leave the house. Hope that helps!

carrie - Hi Jeremy! I have updated the post with churner info links – hope that helps!

carrie - Let me know how you like it LadyP!!

Candy - I bought the same churner on Ebay for $36. It’s refurbished, but it came packaged like new and free shipping. It arrived less then a week after I purchased. I haven’t used it yet, but the seller has good reviews.

http://www.ebay.com/itm/390607868568?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649

Do you think it will be okay if I use TJ’s Sunflower Butter?

carrie - Candy – that sounds like a great deal! I cna not advise you on the sunflower butter as I have not tested it. Obviously the taste will be completley different, but I do not know what the texture and consistency will be once you have frozen it. If you try it, let me know!

Candy - I did make it with Sunflower Butter and it’s very good – maybe should have cut back on the xylitol since the SB is sweetened. The texture and consistency were fine, although I’m not that picky when it comes to sweets :) Thanks and can’t wait for something with coconut!

carrie - Coconut is coming!

Lorna - Hello Carrie ‘Queen of Sane’,
I just lurrrvee Ice Cream and so want to do this… finding all the ingredients in Italy is just not happening. I tried to make hemp milk this weekend but the result were far from what it should look like….I have a someone coming over from the US in 3 weeks, who is bringing me Xylitol and Guar gum… does it really have to be hemp or could I use Coconut milk?

thanks
Lorna

carrie - Hi Lorna – if you sub out for coconut milk, make sure it is the think stuff – in the US it comes in cans, not the thin carton coconut milk. Hope that helps! It should work, but taste may be altered. Really hope you get to make this and love it!!! :-D

Suzie price - Made ice cream this weekend… It was awesome – way easy to make, had never used a cuisinart ice cream maker before. Recipe really worked. We froze and ate in 6 hours, couldn’t wait. Still tasted great. Thak you carrie brown!!!

carrie - GO, Suzie!! So happy you loved it :-)

Lorrie Heist - Dusting off the churner, placing everything in the freezer and heading out the door to buy some supplies. Downsizers & HCFM ladies, get ready for a special treat!

Heidi - When are more sane ice cream receipes coming?? No pressure but it is almsot August and I am dieing to try a new flavors this summer. Hopefully you will be posting new flavors soon. Thanks Heidi

carrie - I am writing an ice cream book right now, which will be published shortly – and then you’ll have 25 or so SANE ice creams to chow down on!

Heidi - oh really! I did not know that. Can’t wait hopefully it will be ready soon! Thanks Heidi

Deb Sanders - Love, love love this ice cream. I threw in a handful of dark chocolate chunks from a recipe by Melissa Monroe McGee ( she developed a cookbook based on Wheatbelly). It takes it to a whole new level. Getting ready to make another batch.

Cheryl - Why didn’t I make this ice cream weeks ago?! Probably because my English partner hates peanut butter and I didn’t want to eat the whole lot by myself. But my mom is visiting me in London from Washington so I made a batch for tomorrow night’s dinner. OMG! It is AWESOME!! I was a little uncertain of hemp milk but took a leap of faith because Carrie never steers me wrong. It is the creamiest, most gorgeous ice cream I’ve ever made! Now, I really can’t wait for the ice cream book! My freezer bowl is ready and waiting! Carrie, you are a genius!

carrie - Oh, PB Ice Cream LOVE Cheryl!!!!

Jane - Love your ice cream book.

carrie - THANK YOU, Jane!

Kimmy - I can’t find your book to buy…! not even in digital format..I’m in Australia but I didn’t think that would matter..?
So frustrated as I cant even get Smarter Science of Slim book either…do I really have to wait til next year :-(

carrie - Hi Kimmy – I sent you email!

Kate - Carrie, you are a genius! I can’t believe how good my first batch of this ice cream tastes. I am totally inspired to go SANE now that I know this ice cream is in my future! Thank you so much!

carrie - Kate – so happy you loved the ice cream! You totally got this SANE thing :-)

What Flavor of SANE Ice Cream Am I? » Carrie Brown | Living a SANE Life - […] going while you wait for this glorious, full-color book of SANE Ice Cream recipes, here’s one I posted earlier that you can make RIGHT […]

James - Hi Carrie,

Just bought an ice cream maker and your book through kindle. Quick question, what can I successfully sub hemp milk and almond milk with? In Aus, it is illegal to have hemp milk (stupid I know, only western nation where it is prohibited), and my fiancée is deathly allergic to nuts. Any suggestions will be greatly appreciated.

Aaron - made this last night & it was an epic fail, never set up at all, really disappointed

Patti - I would love to make this, but cannot tolerate whey or egg white protein powder. Can you suggest a substitute? Thank you! Would also love to buy the book, but am reluctant because of the whey protein :-(

Jacqueline - Added raw cocoa to this and made it with colostrum (working on healing my gut). It was delicious.

carrie - OK Jacqueline, the whole colostrum thing is freaking me out thrilled you are enjoying delicious SANE ice cream!

The Skinny On SANE Baked Goods And Other Treats

For the past little while it seems all I’ve posted is recipes for baked goodies, desserts, and *SANE versions of all those things we love to eat but hate what they do to us.  Consequently, I regularly get asked whether these SANE versions are really SANE, and how much or how many you can really eat, so I thought it was time for a little clarity.

Vanilla Cranberry Shortbread
I have focused on creating SANE versions of your favorite treats because the majority of you repeatedly tell me your biggest struggle with maintaining a SANE lifestyle is the feeling of having to “give up” all your beloved foods – many of which are just downright emotionally comforting.  When you realize you have to give up the regular versions to reach your goals you feel deprived, and that feeling is never going to help you stay on the right path.  My goal is to give you baked goods, desserts, and treats that taste better than the regular ones, while supporting you in your health and fat-loss goals.  We all recognise that we’re WAY more likely to stick with a healthy eating plan when it involves fantastic-tasting food, and we’re not constantly battling hunger pangs.  We’re also agreed that deprivation does not help us reach our goals long-term.  You tell me I am filling that void for you, and helping you stay the course.  That makes me hugely happy.
Carrie Brown | Apricot Cardamom Muffins
But to be sure we are on the same page, let’s get down to some nitty-gritty for a moment.

Are these SANE cupcakes, muffins, pancakes, desserts and other treats really SANE?

Not necessarily, especially when you eat them on their own.  Remember that *SANEity focuses on protein, fiber and water.  My recipes are all wheat-, grain-, unhealthy fat-, and sugar-free, so they are a HUGE step forward in the health and SANEity stakes, but they generally contain a relatively large amount of nuts and seeds, which are lower down the SANEity scale than non-starchy veggies and good sources of protein.  It’s worth repeating the PSA I wrote in my first SANE baked goods post: Cheesy Scones (Biscuits):

“When we say these are *SANE, what we really mean in this instance is that they do not contain any sugars, starches, grains or unhealthy oils. They do not provide a huge amount of protein, fiber or water which is what makes a food truly SANE. They DO provide healthy fats, some fiber & the other nutrients that almonds bring to the table. So, enjoy these as a treat, but not to the detriment of your day dose of SANE protein, fiber and water.”

I couldn’t have said it better myself.  HA.  Plus I got an A++ on my report card from Bailor for that.

Sour Cream and Chive Biscuits
So how do you recommend that I include these in my SANE lifestyle?

  • Continue to focus on the basics of SANEity - protein, fiber, and water – for the majority of your meals and snacks.
  • Generally speaking - eat these SANE treats in moderation.  I have found these SANE versions are WAY more filling than their wheat-, unhealthy fat, and sugar-filled counterparts, so it’s much easier to stop at one or two instead of downing half a dozen.
  • Look at your food choices for the day and adjust the other amounts of fat in your intake accordingly to allow for the higher fat content of any baked goods or other treats you choose to consume.  For example, use egg whites instead of whole eggs in your breakfast scramble with your SANE Vanilla Blueberry Pancakes.  Or leave the avocado out of your SANE Green Strawberry Milkshake Smoothie when you feel like enjoying a couple of SANE Dark Chocolate Espresso Cookies with it.  It’s all about balance.
  • Take into account your own unique health and fat-loss goals.  If you have a large amount of body fat that you want to lose then you will want to be more careful with fat intake, and bump up the proteins and non-starchy veggies in your day.  If you are nearing your desired body fat percentage you can enjoy more SANE baked goods and other treats.  It will be different for everyone.  Check where you are now, and where you want to be, and adjust your intake accordingly.
  • Don’t hold back on special occasions.  Enjoy.  You can easily adjust your intake the next day or two to allow for any perceived over-indulgence.
  • Remember that per portion the amounts of fats and xylitol are small, unless you are planning on eating the whole batch!  For example, in these SANE Orange Coconut Cupcakes, you are only eating ONE FIFTEENTH of the recipe, per cupcake.  Totally nothing to be concerned about.  Enjoy!
  • A lot of the recipes are fortified with whey protein or egg whites, and also usually have fiber in the form of fruit, nuts, and / or seeds, which makes them more SANE.
  • If you live with other humans who are not following a SANE lifestyle, it will be easier for you to stay the course if you keep these SANE versions in the house for them to eat rather than the regular versions from the store.  They won’t be able to tell the difference if you do not tell them they are SANE.  I have blind taste-tested these recipes extensively on people who do not know what I do and they were stunned to find out afterwards they are wheat-, grain-, and sugar-free.
  • If you are having desperate wheat, grain, starch, or sugar cravings these SANE versions are a FAR, FAR BETTER choice.  Overeating on these SANE versions would always be preferable over the regular alternative.  You can compensate once the cravings have subsided.  Don’t panic!
  • If you have allergies, or are intolerant to xylitol or nuts, be careful. You will need to manage your consumption of anything that irritates your body or has an undesirable side-effect. This management may mean not-at-all or small amounts, depending on your individual situation.

Lemon Curd | Carrie Brown

There are no hard and fast rules here, so - bearing the above points in mind – strive for balance between SANEity, your current state of health, your fat-loss goals, taste, emotional comfort, and banishing feelings of deprivation. Whatever keeps you on the SANE path most successfully is what you should do.

Progress not perfection!  Especially if perfection is so hard that it makes you throw up your hands in desperation and give up, or stop progressing altogether.

Progress not perfection

 

 

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Janknitz - I make sane treats occasionally, and I enjoy the first serving or two and then I’m done. Satisfied, happy, don’t need any more. Into the freezer until next time I’m looking for a treat, and sometimes forgotten until my husband eats them up.

They are not like INsane treats that make you want more and more.

carrie - That’s the way, Janknitz!

Nancy - What you said in the post I find exactly to be true. Your versions of these recipes are tasty and filling. They don’t leave me craving more like wheat and sugar based recipes do. I make the cheesy scones about every three weeks. Before SANEity if I made a batch of biscuits they would be gone in a day or two. When I make your cheesy scones, one is so rich and so satisfying I don’t crave more than one. A batch will last a week (for my husband and me.)

carrie - Thanks, Nancy!

Fi the choccy Beaver - Hi Carrie. I am not sure where to post this-hope here’s ok! I am a vegetarian, have been SANE for nearly a month now. Not seen huge results yet in measurements, but way more energy and I’ve had much fewer cravings for choc and ice cream-which is a big thing for me! Anyway, I feel my protein sources are limited as a veggie, with Quorn (is this SANE?), eggs, whey powder, Greek yog and cottage cheese (and quark, fab supersane ultra low fat high protein no added anything cream cheese), and soy/tofu. But having 30g plus, 4 times a day, means I’m having several eggs a day (isnt it bad to eat too many eggs?), whey powder (this is so expensive!), lots of dairy products (again, isn’t it bad to rely so heavily in dairy food?), and soy. And I want to stop soy, since I’ve read a lot about it being bad in several ways for our hormones, is this right? So, basically, is this ok? Is there a way to get more variety? And are such high amounts of dairy and eggs ok? Thanks Carrie, sorry to go on!! X

Lemon Yogurt Supreme

Way back when I posted the recipe for Chocolate Yogurt Supreme, y’all got very excited.  I got lots of notes asking me to make a whole range of yogurts, to spice – as it were – your breakfasts and desserts up.  It’s been a while.  Sorry about that.

I am thrilled to release the second supreme yogurt: Lemon.  Because I do love lemon.  Plus I made this SANE Lemon Curd, and almost immediately my brain exploded with a million uses for it.  This is one of them.  I urge you to get the SANE Lemon Curd recipe down pat, and keep a pot of it in your ‘fridge at all times.  If you like lemon, that is.  If not, well, you wouldn’t want to make this Lemon Yogurt anyway, so we’re good.  Although, I should share that the day after I made this, I took some into the office and offered a spoonful to my colleague-who-doesn’t-like-lemon.  She went nuts over this stuff.  The next day she wore a yellow blouse to work, came into my office and said, “I am wearing this shirt so that it will encourage you to post the recipe for that yummy-lemon-cheesecake-tasting stuff immediately.”

So, maybe, just maybe, even if you don’t like lemon, you’ll want to try this. 

Lemon Yogurt Supreme  |  Carrie Brown

If you like lemon, and you’re a busy person, I suggest making a big old batch of this for the week, so you only have to do all the mixin’s once.  Stash in an airtight container in the ‘fridge and you’re good to go for breakfasts or desserts for days.  Hurrah!

PS.  No, I don’t eat my yogurt in a cute little porcelain cup and saucer with a Greek yogurt and lemon zest garnish on a pretty napkin.  I sling it in a glass lidded Pyrex dish and schlep it to the office.  But on high days and holidays you can totally turn this into a fabulous dinner party dessert or special breakfast-in-bed treat in under a minute.  We love that!

Matilda, one of our lovely readers from Australia, has a friend with a lemon tree.  I wish I had a friend with a lemon tree, because I have a suspicion that there is an awful lot of SANE Lemon Curd and Lemon Yogurt Supreme in my future.

 

5.0 from 1 reviews

Lemon Yogurt Supreme
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 1 cup / 8 fl oz. non-fat Greek yogurt
  • ½ cup / 4 fl oz. SANE Lemon Curd (see recipe link above)
  • 1 oz. / 28g vanilla whey protein powder
  • ¼ tsp sea salt
Instructions
  1. Stir the yogurt and lemon curd together in a bowl until completely mixed.
  2. Add the protein powder and salt and mix well until the protein powder is completely dispersed, and the yogurt is smooth and lump-free.

Lemon Yogurt Supreme  |  Carrie Brown

 

 

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Brennan - Carrie- I have been following you for several months now- I love your recipes. I am patiently (maybe not so) waiting for the SANE ice cream. They aren’t imbedded someplace that I can’t find them are they?:) keep up the great work. I so appreciate feel good for you foods!

Cowgirl Rae - OOOOHHHH! I’ll be making this.

carrie - Hope you love it, Cowgirl!!

carrie - June 17th, Brennan :-) THANKS for all the recipe love!!

Candy - This is like crack and I’m not even a huge lemon lover. Yummy!

carrie - Candy – a girl after my own heart!!

Katlyn - Hi Carrie,
l love your recipes, this an immediate must try! is there a list of sane foods? yogurt is part of it? I’ve heard so many mixed ideas on dairy…please help! I’m not an egg person so yogurt is huge since not much left to eat for the mornings…definitely lost. Would appreciate the help. Thanks.
Katlyn

carrie - Katlyn – some diary is SANE. We tend to steer clear of cows milk because it has a lot of sugar. We eat cheese in moderation. We use butter. We use non-fat Greek yogurt and non-fat cottage cheese. We use non-fat versions because they contain more protein than their full-fat counterparts. Quality of yogurt varies widely – be sure to read the labels – look for highest protein, lowest (or no) sugar. Hope that helps!

Claire - Yum :-)

ERIK - Wow. Great recipe, perfect for lemon lovers. Just love it! Thank you.

carrie - I am with you, Erik! Makes my mouth super happy!

Shawna - Thank you so much for this recipe, Carrie! I mix in 100 g of blackberries & some slivered almonds, my favorite meal of the day! :-)

carrie - Shawna – that sounds awesome!

Kathy - Carrie, how many servings does this recipe make? I made the lemon curd. OMG! It’s so good. Can’t wait to try some more of your recipes.

Mushroom Pizza Bites

Greetings from sunny Seattle!  That is to say, it’s sunny as I type this.  What it will be doing when you read it is anyone’s guess.  Seattle is unpredictable exciting like that.

Unlike Seattle, you may have noticed that I am fairly predictable in the kitchen and tend to work in themes.  One week I’m all about blueberries, the next I’ve gone gaga on turkey, then I’m crazy over cranberries, and suddenly along comes a large splash of lemon.  I am not entirely sure why this is so, but it seems reasonable to suggest that I buy too much of whatever ingredient it is for the first idea, and then have to think up other ideas to use up the rest.  I hate to see good food go to waste.  Another possible explanation is that once I get an idea about flavor combinations, or a theme, or some new technique for using something, my brain darts off in a myriad different directions about all the possibilities that offers up.  I am all for making the most of everything.  Strike while the iron’s hot!!  As they say.

A week or so ago I went on a bit of  a stuffed mushroom fest.  It wasn’t intentional when I started out, but after I had so much fun with the Mushroom Tuna Melt, every time I saw a mushroom I wanted to stuff it with something. Those Portobellos with Tuna Salad were really good, and I didn’t even miss the whole bread part of a traditional Tuna Melt.

So at the grocery store a few days ago I was staring at some mushrooms – wondering, as you do, what I could stuff them with - and before I knew it, my brain was being sabotaged by the word ‘P I Z Z A’.  Who knows.  Anyway, I thought it would be fun to make individual pizzas out of Portobellos; then I thought how much more fun it would be if they were bite-sized pieces of pizza.

Like this.

Mushroom Pizza Pickups | Carrie Brown

Aren’t they fun?

I love eating food with my fingers – not very British of me, I know – but the messier I can get when eating, the better it is as far as I am concerned.  These totally fit the messy-to-eat bill.  More to the point, they’re scrumptious. 

Mushroom Pizza Pickups | Carrie Brown
Being single – with kitties that are not the least bit interested in eating mushrooms – I made this like a personal pan pizza and scarfed down the whole thing.  You could also serve it as a side – two mushrooms each for 4 people, or 4 pieces each for a couple of you.

I used Trader Joe’s Sweet Italian Style Chicken Sausages, but by jove you can use any pre-cooked sausage you darn well choose.  I say pre-cooked because you really only heat the meat through under the broiler (grill), so pre-cooked sausages makes these super-easy, and ensure that the meat is cooked properly.  Look for sausages that have no added sugar, no starchy fillers, no artificial ingredients, and are high in protein.  Like sausages should be.

These are super-fun, super-fast, and super-flavorful – everything that your mouth and brain need to forget there’s no pizza dough involved.  All of the upside, none of the downsides.  We love that!

You can adapt these by topping your pizza bites with whatever you fancy – as long as it’s SANE of course.

Have yourself some mushroom fun today!

 

5.0 from 1 reviews

Mushroom Pizza Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 or 4
 
Ingredients
  • Coconut oil spray
  • 8 large white mushrooms, stalks removed
  • 8 TBSP tomato basil pasta sauce (unsweetened)
  • ¼ tsp guar gum
  • 1 oz / 28g mozzarella cheese, grated
  • 1 oz / 28g strong cheddar cheese, grated
  • 2 sausages of your choice, pre-cooked and sliced thinly
Instructions
  1. Spray an ovenproof serving dish with coconut oil.
  2. Place the mushroom upside down on the dish in a circle, with one in the center.
  3. Place the dish under the broiler (grill) for 5 minutes.
  4. Meanwhile, in a bowl, mix the guar gum into the tomato sauce and stir well.
  5. Mix the two grated cheeses together in a separate bowl.
  6. Carefully remove the dish of mushrooms from under the heat.
  7. Spoon a tablespoon of tomato sauce into each mushroom.
  8. Sprinkle the cheese mix evenly over the mushrooms.
  9. Place 2 – 3 slices (depending on size) of sausage on top of each mushroom.
  10. Place the mushrooms back under the heat for a further 10 minutes or until the cheese is melted and the sausages lightly browned.
  11. Be very careful, the serving dish will be very hot!

Mushroom Pizza Pickups | Carrie Brown

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Wedsv - 5th street grill turkey sausage at Costco is great! Super flavorful and precooked! Great to buy and have in the fridge/freezer. Plus it would be great in this recipe!

Sahara - YUM!

carrie - HA! Sahara Pirie!!! :-D

Suzie price - Made these this weekend – and as I was eating, I thought, “this is brilliant!” That’s because it is so easy, so tasty, so quick and very SANE. The perfect answer to pizza. Brilliant ideas and recipes from brilliant carrie!

carrie - Glad you loved them, Suzie!!

Keri - Can I use xanthan gum instead of guar gum? I don’t have guar gum…

carrie - Hi Keri – in this instance yes you can sub out xanthan for guar. Enjoy!

MVP - I made these tonight with Baby Portabellos instead of white mushrooms because I couldn’t find any large enough, and it was AMAZING!! Even my almost 2 year old went nuts on them. She ate two all by herself!

carrie - HURRAH, MVP!!! We LOVE, LOVE, LOVE SANE almost 2-year-olds! :-)

Megan - Any thoughts on possible alternatives to the mushroom part of this awesome recipe? I have a house full of mushroom-dislikers (unless they’re chopped up into tiny bits). But I am always on the lookout for a tasty pizza replacement!

Mary - I’m going to try and make these, but I need some help with an ingredient I never heard of–guar gum. I’m assuming it’s a spice since I need only 1/4 t. Can I find it at a Kroger, which is comparable to your QVC. Oh yes, and a great big hi and I do miss the lovely Pacific Northwest and even the more lovely people out there!.

carrie - Thick, lightly baked slices of zucchini, Megan!

Jill - This was really good, though I didn’t use the guar gum since I didn’t have any. I also made some with pesto/chicken/Parmesan since I had that on hand. Thank you; my family and I really liked it, even my 80 year-old mother!

carrie - Hurrah, Jill!! Thanks for stopping by :-)

carrie - Hi Mary! Guar gum is a powder made from a bean. I use Bob’s Red Mill brand and you can find it in most grocery stores with the other Bob’s Red Mill products. Most stores carry it these days. Hope that helps! I miss you, too!!

How To Cook A Pork Chop

I really should have titled this post “Things I learnt In My Therapist’s Office”, but I am as certain as I can be that 99% of the things I learn in my Therapist’s office are of zero interest to anyone but me; oh, and my long-suffering Therapist.  I say long-suffering, but he’ll sure miss me when he’s finished fixing me.  I can be highly entertaining when I circle myself into some ridiculously non-sensical argument.  He’ll also miss the generous amounts of sass I serve up on a weekly basis.  I’ll definitely miss having someone hold my feet to the fire, and forcing me – ahem, I mean encouraging me - to view things in a different way.  I’ve learned a lot, in therapy.  I wouldn’t be here today if it wasn’t for my Therapist.

One of the things I learned in my Therapists’s office a few weeks ago, however, is something that apparently a lot of you are very interested in learning too, and that’s how to cook a pork chop.  I must have shown up way early that day because I had enough time to read some crazy scientific paper on the science of cooking a pork chop to retain maximum juiciness.  Nope, I am not kidding you.  It was like 7 pages of graphs and charts and data analysis and other scientific gobbledygook.  I suspect that you don’t have the time – or the inclination - to read 7 pages of pork chop geekery, so just like I tend to do with Bailor’s stuff, I am going to boil it all down into just 6 words for you.  There’s just 6 sweet little words between you and pork chop perfection.

But before I do, let me just say THANK YOU, Mr. Therapist, for putting up with my BS for over 6 long years, for telling me when I am being ridiculous, for being one of my biggest cheerleaders, for only calling the EMTs on me once, and for teaching me many, many, many important things. Including how to cook a pork chop. Eddie, you’re awesome.

Pork Chops  |  Carrie Brown
THAT, is a perfect pork chop, people.  Perfectly cooked, perfectly juicy, perfectly perfect.  So what’s the 6 word secret?

Do not heat the pan first.

Or, put another way:

Start with a stone cold pan.

That’s it.  THAT, ladies, gentlemen, and beloved SSoS’ers, is the secret to pork chop nirvana.  A cold pan.

I had to try it out because it sounds so absurd, but also because I really want juicy pork chops for the rest of my life.  So I got my cold chops, slapped them in a cold, dry pan, put them on the cold stove, and then whacked the heat up. 

And then I watched.  I seared them with a spatula.  I turned them over.  I seared them with a spatula.

Then I peered warily into the pan, my forehead wrinkled with worry when I saw that the pan was completely dry.  And I do mean COMPLETELY.  I became convinced I was going to have the driest pork chops EVER.  UGH.

Then I turned them over.  Then, when they were golden brown, I slid them onto the waiting plate, because despite not pre-heating the pan or using oil, they did not take any longer to cook than the way I had always cooked them before. Which is both impossible, totally weird, and completely awesome, all at the same time. 

Pork Chops | Carrie Brown
Then I ate them.

Want to know why the pan was completely dry while they were cooking?  Because all of those divine porky juices were sloshing around inside the chops.  True story.

I have no clue why or how this worked.  I don’t care.  It does; I have done it 7 8 9 10 11 times.

Now, hurry up over to your stove and getting cooking.  Chop, chop!

 

How To Cook A Pork Chop
Author: 
Cook time: 
Total time: 
 
Ingredients
  • Pork chops
Instructions
  1. Remove the skillet or pan from the cupboard.
  2. Place the cold pork chops in the skillet.
  3. Place the skillet on the cold stove.
  4. Turn the heat on medium.
  5. Cook for 3 minutes. Do not touch them. Walk away if you have to.
  6. Turn them over and sear them with a spatula.
  7. Cook for 3 minutes. Do not touch them. Walk away if you have to.
  8. Turn them over and sear them with a spatula.
  9. Cook for 2 minutes. Do not touch them. Walk away if you have to.
  10. Turn them over and sear them with a spatula.
  11. Cook for 1 minute. Do not touch them. Walk away if you have to.
  12. Turn them over and sear them with a spatula.
  13. Cook for 1 minute. Wait there. They’re almost done.
  14. NOTE: Cooking time will vary dependant on thickness of chops and whether they have a bone in. Mine were boneless 1″ thick chops. They are done when they are perfectly browned on both sides.
  15. Slide onto plates.
  16. Watch in awe as a few minutes later the juices start to ooze out the sides.
  17. Eat the juiciest pork chop you’ve ever had in your life.

Pork Chops | Carrie Brown

PS. No, these were not fancy schmancy organic, grass-raised pork chops from rainbow-grunting pigs fed on truffles and warm milk, and housed in heated apartments with running water and duck-down mattresses.  These were regular pork chops from the grocery store.  Actually they were really cheap regular pork chops from the gorcery store.  I’m thinking that if this technique makes the beaten-up old Honda of pork chops taste like this, I am not sure I could handle a Rolls Royce pork chop cooked the same way.

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Sigi - Um, call me ignorant, but what do you mean by “sear them with a spatula”? Use a fiery hot spatula and press down on them? I iz confuzed.

carrie - Hi Sigi – searing means to press down firmly on the chop. The spatula does not neeed to be hot. Hope that helps!

Wendy - These are the BEST & JUCIEST chops ever! I usually shy away from cooking them because I hate looking forward to eating a great chop and end up eating a dry, tough result. Not the case at all with these. Thank you so much…the fam loved them!

carrie - Wendy – this makes me SOOOOOOOOOO happy!!!!!! :-D

Ellen - SO glad SIGI asked about the searing with a spatula part. I was confused. Cant’ wait for these to get done!

carrie - Ellen – let us know how you liked them!

ellen - Carrie, these were the juciest pork chops I have ever eaten!! Initially I was afraid that I had undercooked them, but the cooking time was about 12 – 14 minutes total, and the chops weren’t as thick as the ones you used. I was afraid they wouldn’t be tasty since I didn’t season them – but the final result was incredible. Who needs salt & pepper when you can taste the natural flavor of pork deliciousness?

carrie - Ellen – your comment makes me so happy!! Pork chops rule :-)

Stephanie - When you push them down with the spatula, doesn’t that squeeze out all the meat’s juices?

carrie - Hi Stephanie, it does not. The pan remains dry the whole time.

Paula - What kind of pan do you use? Can’t wait to try. I never cook pork chops cause they never turn out right.

carrie - Hi Paula – I have used all 3 of my frying pans to test this and it worked perfectly every time. Use whatever frying / saute pan you have!! Hope that helps!

Nick - Sounds good. Do you think this cold pan idea would work well for chicken breast?

carrie - Nick – I do not know, but I am going to try this technique on other meats to see if it is just a pork thing. Look for updates!

Beverly - Trying this method for dinner tonight.

carrie - Let us know how you liked them, Beverly!

Beverly - They were great. Even my husband liked them he usually complains that my pork chops are too dry. No complaints this time. Thanks for the recipe.

carrie - No more dry pork chops, Beverly! YAY!

Margaret H - Oh My, I am eternally grateful for this tutorial! The pork chops turned out just like you said they would although I had to cook my “mother of all” pork chops for much longer. I paired them with your Leek & Cauliflower risotto (yumminess) and yes, red wine (for the pork chop cooking anxiety) …meal perfection!
Thanks Carrie!

carrie - Margaret – that you can now enjoy fantastic pork chops makes me so happy!!!

Terez - Hi Carrie. These are not turning out quite as expected for me.

The first time I used a cast-iron skillet. I went a little higher than medium heat (using a gas flame).

At the first 3-minute point everything was still totally raw and the skillet wasn’t hot yet. So I gave it a couple more minutes before turning. Then I stuck to 3-minutes when I turned it, then 2 and 2, then 1 and 1.

Cooked them only a little longer and they weren’t as brown as your photo but I was worried about overcooking them so I pulled them off before they got much color. While I wouldn’t go on and on about them being juicy, they were not dry. And they didn’t have the looks I was expecting.

Today I tried again with just one pork chop in a small All Clad stainless steel skillet. I used a medium heat this time (not the medium-high that I used with the cast iron) and I followed your timing exactly (three minutes for the first two timings, then two, then one minute).

There was nothing more than a slight change from totally raw to almost entirely raw with the first turn.

I had to do the one-minute turnings a LOT of times. Finally they didn’t get as brown as I’d like but they were getting overcooked so I pulled them off.

The “medium” today was at 7.5 on the dial, which is “med-high” based on the number but it wasn’t a very large flame so I’m calling it medium.

Was my heat too low? Was my kitchen too cold, so that the pan was colder than yours starting out?

Are you using a gas range or electric? If gas, could you show a photo of a pan on “medium” and what that looks like to you?

Thanks,
Terez

Jan - My question also is what kind of skillet did you use? I normally use a cast iron pan so I think Terez is right it isn’t going to heat up the same. Also I use gas and med. may be different on every stove.