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Posted by on Aug 3, 2016 in | 0 comments

Chia Pumpkin Muffins

Chia Pumpkin Muffins

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.

Chia Pumpkin Muffins
 
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Soy Free
Author:
Recipe type: Breakfast, Snacks
Serves: 12
Ingredients
  • 6 T. chia seeds
  • 1 c. pumpkin
  • 1 c. water
  • 3 T. honey
  • 1 T. molasses
  • ½ t. vanilla
  • 1 t. lemon juice
  • ½ c. coconut oil, melted
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. nutmeg
  • ½ t. cinnamon
  • ½ t. sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Grind chia seed in a coffee grinder. Don't miss doing this step.
  3. Mix the the ground chia seed with the water.
  4. Add the pumpkin, honey, molasses, vanilla, lemon juice and melted coconut oil, then mix well.
  5. Add cinnamon, sea salt and nutmeg. Keep stirring.
  6. Add coconut flour and baking soda to the pumpkin mixture.
  7. Fill lined muffin tins with batter.
  8. Bake for 45-50 minutes or until the dough is set. Cool.

 

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Posted by on Aug 2, 2016 in | 0 comments

Carrot Muffins

Carrot Muffins

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.

Carrot Muffins Baking

Carrot Muffins
 
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Paleo, Soy Free
Author:
Recipe type: Breakfasts, Beverages/Smoothies
Serves: 12 (12 muffins)
Ingredients
  • 2½ c. almond flour
  • 3 T. cinnamon, ground
  • 1 t. nutmeg
  • 1 t. cardamom
  • 2 t. cloves
  • 1 t. sea salt
  • 2 c. carrots, grated
  • ¾ c. applesauce
  • 1 c. coconut, shredded
  • ½ c. raisins
  • 3 eggs, large
  • ¼ c, honey
  • ½ c. coconut or avocado oil
  • 2 t. vanilla extract
Instructions
  1. Preheat oven to 350 degrees F and grease muffin tins or use silicone muffin tin.
  2. Combine flour, spices, baking powder and salt in large mixing bowl. Then add carrot, apple, coconut, and raisins, stir well.
  3. Add eggs, honey, oil and vanilla to dry mixture. This batter will be thick, and it is best to let it sit for 20-30 minutes.
  4. Spoon batter into muffin tins and make for approximately 40-50 minutes. Insert a toothpick, and when comes out clean, the muffins are done.
  5. Cool muffins before eating and drizzle with honey.

 

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Posted by on Jul 22, 2016 in | 0 comments

Choco Pumpkin Bars

Choco Pumpkin Bars

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.

choco pumpkin bars

Choco Pumpkin Bars
 
Prep time
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Sweet Treats
Serves: 8
Ingredients
  • ⅓ c. cup coconut flour
  • 1 t. sea salt
  • ½ t. baking soda
  • 1 t. cinnamon
  • ½ t. ginger
  • ½ t. nutmeg
  • ½ t. cloves
  • 4 large eggs
  • 1 c. fresh roasted pumpkin
  • ⅓ c. raw honey
  • ¼ c. coconut oil
  • ½ c. chocolate chips
Instructions
  1. 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.
  2. In a food processor, add coconut flour, salt, baking soda, and spices.
  3. Pulse in eggs, pumpkin, honey, and oil until thoroughly mixed. Scrape the side of bowl often.
  4. Stir in chocolate chips by hand. Transfer batter to baking dish.
  5. Bake for 30 minutes.
  6. Cool and serve.

 

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Posted by on Jul 4, 2016 in | 0 comments

Nutty Cherry Smoothie

Nutty Cherry Smoothie

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.

Nutty Cherry Smoothie Ingredients

Nutty Cherry Smoothie
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Paleo, Soy Free
Author:
Recipe type: Breakfast/Beverage
Ingredients
  • 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
  1. Instructions:
  2. Add water and milk to blender.
  3. Combine all other ingredients and place in blender.
  4. *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.

 

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Posted by on May 25, 2016 in | 0 comments

Dijon Pork Fritata

Dijon Pork Fritata

Dijion Pork Fritata

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.

Dijon Pork Fritata
 
Prep time
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Dairy Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Breakfast, Fish/Meat/Poultry
Serves: 6-8
Ingredients
  • ½ lb. ground pork or turkey sausage
  • ½ c. sweet potato, peeled and diced
  • 3 T. red onion, diced
  • ½ c. zucchini, diced
  • 1 c. baby spinach
  • 1 c. kale, deveined and chopped
  • 1 T. cilantro, minced
  • 1 t. dijon mustard
  • 1 t. chipotle powder
  • 1 t. sea salt
  • ½ t. black pepper
  • 1 t. paprika
  • 1 t. cayenne pepper
  • 12 large eggs, beaten
  • dijon mustard for sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add the spinach, kale and zucchini and cook for another 3-4 minutes. Vegetables will wilt slightly.
  4. 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.

 

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