Pumpkin, apple and spice makes muffins oh so nice. This is the perfect fall muffin. It has all the autumnal flavors: pumpkin, apple, cinnamon, nutmeg and a hint of ginger. These are so good you will probably eat two in one sitting. I know this because that is what we did. Really, we did. That is probably not a good thing, but the muffins sure were good and totally worth it.
- 2 1/2 c paleo all-purpose flour (see website)
- 1 c coconut sugar
- 1 c maple sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1/4 tsp ginger
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs, beaten
- 1 tsp vanilla
- 1 can pumpkin (not pie filling)
- 1/2 c coconut oil, melted
- 2 c shredded apples
In a large bowl, combine flour, sugars, cinnamon, nutmeg, ginger, baking soda and salt. Stir in shredded apple until well incorporated with the dry ingredients. Combine eggs, vanilla, pumpkin and oil. Stir into apple mixture. Set aside.
Mix up streusel topping in a small bowl. Set aside
Preheat oven to 350 degrees.
Fill greased muffin cups 3/4 full. Top muffin mixture with 1 teaspoon over each muffin. Bake for 30-35 minutes, until a toothpick inserted into muffin comes out clean.
Cooling pan 10 minutes before removing to a wire rack. Makes about 18 muffins. I made 12 regular size muffins and 24 mini muffins from this batch. Share. Eat. Enjoy.
This is a good recipe for that bumper crop of zucchini that you have no idea how to use. I like to use medium size zucchini so I do not have to peel the skins since they are more tender. If using large/giant zucchini you might want to peel the skins off and remove the seeds.
I love the slight fragrance and taste of lemon in this cake. It is just a hint, not overpowering. Who would think you would be eating a vegetable for dessert?
- 1 1/4 c maple sugar
- 3/4 c coconut oil, melted
- 3 flax eggs
- 2 lemons, juiced, zested
- 2 c grated zucchini ( squeeze out as much of the moisture as you can)
- 2 c paleo all-purpose flour (see website)
- 1/4 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
Preheat oven to 350 degrees. Grease a 9x 13 baking pan.
In a large bowl, combine sugar, oil, eggs, lemon zest, lemon juice and zucchini.
In a separate bowl combine dry ingredients. Stir with whisk to incorporate dry ingredients. Add dry ingredients to wet and whisk together until well combined.
Pour batter into prepared pan and bake until an inserted toothpick comes out clean, about 35 minutes. Cut into squares.
Share. Eat. Enjoy.
My family has been asking me to make Jerky for months. Hurricane Irma sort of made me do it.
We were out of the country when Irma was forecasted and came back just days before she decided to make landfall. Because we were out of the country and shelves at the grocery were completely empty I used what meat protein I had on hand and made jerky.
Jerky is a great source of protein and will keep for a very long time. Also, it is great for a snack or emergency supplies. It does take a little forethought and preparation. I used a dehydrator, but you could use your oven instead.
- 16 oz flank steak, cut into thin strips
- 1 tbsp Smokey Southwestern seasoning (see website)
- 2 tbsp coconut aminos
- 1 lime, juiced
- 1 tsp apple cider vinegar
Mix seasoning, coconut aminos, lime juice and apple cider vinegar in a large ziplock bag. Add flank steak to marinade. Remove air from bag and close ziplock bag. Squeeze bag a few times to distribute marinade thoroughly into flank steak. Marinate from 4-24 hours.
Remove flank steak from ziplock and place on top of paper towels to pat dry the flank steak. Set temperature according to dehydrator instructions. Dehydrate for 3 to 5 hours; turning half way through drying time. Share. Eat. Enjoy.
What do you think of when you think of deviled eggs? Summer? Sprinkling of paprika? I think of protein packed delicious snacks. I probably make deviled eggs almost every week. They are easy to make and a great grab and go snack.
I try to change them up to try new flavors. This is a favorite in my house.
- 10 eggs, hard boiled
- 1/3 c chipotle mayonnaise
- 1/4 c homemade mayonnaise (see website)
- sea salt
- 1 bacon strip, cooked, chopped
To make hard boiled eggs. Place eggs in a sauce pan. Cover eggs with water. Bring water to a rolling boil. Turn off heat and let eggs rest in sauce pan for 10-15 minutes. Transfer eggs to a large bowl filled with ice cubes and water. Let sit in water bath about 5 minutes. The water bath will help with the peeling of the eggs.
Peel eggs. Slice eggs in half horizontally. Remove egg yolks from egg and transfer to a bowl for mixing in mayonnaise and sea salt. Before mixing in mayonnaise, break up yolks with a fork so that the yolks are in small crumbles. Mix in mayonnaise and salt until yolk mixture is creamy. Sprinkle bacon bits on top of eggs. Share. Eat. Enjoy.
Using a ziplock bag, fill bag with yolk mixture. Squeeze out air and then snip corner of bag. Now you can pipe the yolk mixture into the egg cavities. Top with bacon bits. Serve. Eat. Enjoy.
I had all the fixings for guacamole and decided to give it a little twist. Fresh peaches takes this from ordinary guacamole to extraordinary. The peaches add a little sweet.
- 3 Haas avocados, diced
- 1/4 large onion, diced
- 1 tomato, diced
- 1 peach, diced
- 1 lime zested, juiced
- pinch salt
- 1/4 c cilantro, chopped
Combine all ingredients and stir thoroughly. Refrigerate for at least 30 minutes. Serve. Eat. Enjoy.
So far I have made four distinctively different meals out of two pork tenderloins and roasted cauliflower and carrots. Also, I had made enough of the Smokey Southwestern Pork Tenderloin Soup (Round 3) leftover to freeze for a quick emergency meal.
Emergency meals are wonderful. They are basically all made with the exception of reheating, which is so much better than ordering out or going a drive through. Not only is it more healthy for you, but it is more cost effective.
Now I am using what is left of the tenderloins and making quesadillas. This is great for lunch or an after school snack for the kids. Serve with some of your favorite salsa and some fruit or veggies and you have a complete meal.
Over medium heat in a large cast iron skillet heat avocado oil. While skillet is heating, in a large bowl combine the pork tenderloin and the cheese. By mixing these two ingredients you get a well balanced bite.
Place one tortilla in the heated skillet; layer meat and cheese mixture and top with second tortilla. Cook each side of the quesadilla until golden brown and cheese is melted.
Remove from skillet and place on cutting board to cut quesadilla with a pizza cutter. Serve. Eat. Enjoy.
This is an anytime parfait – breakfast, snack, dessert. They are a fun and easy to assemble. You can vary your ingredients to what you have on hand and is fresh. I like to have a couple of jars of these in the refrigerator for a grab and go meal or snack.
I like to make the bottom layer a jam, kind of like fruit on the bottom type yogurt. That is my husband’s favorite style. So I start with jam, them some yogurt. Top the yogurt with a combination of almond-date meal and some pecans.
Repeat the layers. Share. Eat. Enjoy.
The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.
- 5 large eggs
- 1/2 c almond milk
- 1/2 c blueberries, fresh
- 1/4 c raw honey
- 1/4 c maple syrup (the real stuff)
- 1/4 c melted butter, ghee
- 1 tsp vanilla
- 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 lemon, zested
- 1/4 tsp sea salt
Preheat oven to 350 degrees and grease donut pan.
Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.
In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.
I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.
For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.
Bake for 20-25 minutes. Let cool for at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.
This recipe was intended to be something else and turned into something better. My husband loved them at first bite. He is a chip kind of guy. Whereas, I am a brownie kind of girl. I am going to have to keep these in stock. They are that good, and if it makes my honey happy I am all for it. I am surprised how easy these are to make, which is good because I am going to be making these a lot.
In a food processor pulse flour, mediterranean seasoning and xanthan gum. Pulse until well combined. Add water until dough comes together.
Wrap dough and refrigerate for 30 minutes to a couple of days.
Preheat oven to 400 degrees.
Roll dough out between two waxed paper sheets as thin as you can. I tried plastic wrap first. The dough did not release from the plastic wrap – big mistake. With a pizza cutter cut dough into 1-1inch squares. You could make them larger so that they could accompany a dip. Transfer to baking sheet lined with parchment.
Bake in oven until golden brown, about 20-25 minutes. Turn over about half way through baking time. Let cool about 5 minutes. That might be difficult. My husband was eating them off the hot baking sheet.
Share. Eat. Enjoy.