These muffins are moist and delicious. Eat them anytime for breakfast, lunch or a snack. Pumpkin is rich in beta-carotene which converts in the body to vitamin A. Chia seeds and coconut flour make this recipe very abundant in fiber.
This is a hearty, very moist muffin that you can enjoy for breakfast or a snack. It is loaded with fiber from the almond flour and coconut. The muffins are best eaten warm with a little bit of honey drizzled over the top.
This paleo bar is so moist and with the hint of chocolate it is decadent. I have even made this recipe as muffins. If you want a shortcut, add 2 1/2 t. of pumpkin spice and forget the cinnamon, ginger, nutmeg, and cloves. My recipes are always dairy and gluten free.
Preheat oven to 350 degrees. Grease 8 X 8 baking dish. I like to cut a piece of parchment paper for the bottom of the pan, but you don't have to do it, just makes cutting easier.
In a food processor, add coconut flour, salt, baking soda, and spices.
Pulse in eggs, pumpkin, honey, and oil until thoroughly mixed. Scrape the side of bowl often.
Stir in chocolate chips by hand. Transfer batter to baking dish.
Treat yourself to a ridiculously good smoothie. I purchase organic frozen cherries at Costco, but cherries can be found at most grocery stores in the frozen section. This smoothie provides protein for detoxification, omega-3 fatty acids from flax oil, fiber for healthy digestion and elimination, and antioxidants and phytonutrients from fruit. It is considered a “super fruit” because it contains beta carotene, vitamin C, potassium, magnesium, iron, folate, and fiber. Anthocyanins are the antioxidants which give it the red color and have anti-inflammatory properties. Smoothies like this help can also help balance your blood sugar, and control your appetite throughout the day. Try other nuts such as macadamia or pecans and feel free to use any milk such as coconut, almond, or a combo between the two.
½ c. plain unsweetened milk (almond, coconut, hazelnut)
½ c. water
¼ c.walnuts
1 T. flax seed oil
2 T. flax seeds, ground or whole*
½ c. cherries, frozen
½ t. vanilla
2-3 ice cubes
Instructions
Instructions:
Add water and milk to blender.
Combine all other ingredients and place in blender.
*Note: All nuts and seeds should be soaked prior to using them for easier digestion. Fill bowl with enough water to cover the seeds or nuts and soak for at least 2 hours, preferably overnight.
This is a quick and easy breakfast. Feel free to sub any vegetable or meat, just check out your fridge to see what you have on hand. I like to serve it with a side of dijon mustard or chipotle hot sauce if you can tolerate nightshades.
In a large skillet over medium heat, saute the bacon for 3 minutes. Then add the sausage, sweet potato, onion, seasonings and salt until sausage is lightly browned.
Add the spinach, kale and zucchini and cook for another 3-4 minutes. Vegetables will wilt slightly.
Pour the eggs into a casserole dish or large ramekin dishes and bake in the oven until the eggs puff up and are thoroughly cooked. Serve with a side of dijon mustard.