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An Interesting Discussion on Blogger Values

Last night, a friend took me out and showed me around to some of his favorite restaurants and bars in Tel Aviv. He’s been reading my blog up to this point, and he posed an interesting question.

I’ve already written pretty openly about some negative reactions I’ve gotten from people (especially in Being Honest Is Scary), but those were all people I was pretty sure would never find or read my blog. And just in case, I anonymized them anyway.

I’ve also written positively about a few people, who I assumed would see it and know it was about them. Nothing wrong with that, but I still avoided using names without permission.

Hawaiian Bananas Foster

On Mad Kimchi

This is my guilt free (and dairy free!) adaptation of Bananas Foster, one of my favorite desserts. Coconuts, bananas, and pineapples contain lots of natural sugar, so added sweeteners aren’t necessary. My recipe contains lots of healthy, cholesterol-reducing fat from the coconut and potassium from the banana, but I promise that nobody who tries this decadent dish will guess that it’s a healthier version of the original!

Ingredients:1 banana, sliced1/2 cup pineapple, cut into bite-sized pieces4 tbsp coconut oilsplash of dark rum (optional)1/8 cup unsweetened coconut flakes2 scoops So Delicious no sugar added vanilla bean ice cream

1. heat 2 tbsp coconut oil in a medium sized skillet over medium-high heat2. add banana slices and sauté until golden-brown 3. optional step: add a splash of dark rum and use a lighter to flambé (tilt the pan away from you and light the rum on fire to burn off the alcohol)4. set bananas aside and add the rest of the coconut oil to the pan5. sauté pineapple until golden brown6. optional step: add rum and flambé7. set pineapple aside and toast coconut flakes in pan until golden-brown8. serve over ice cream

Prep time: 15 min.Serves 1

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