Fresh Carrot Muffins

I love a good carrot cake. On a special occasion, I will sit down and enjoy the little slice of heaven. Since I can't have them everyday, these little muffins are a great Paleo substitute. I love them because they have very little added sugar. They are simple to make and super moist. You could add some other dried fruit, like pineapple, or cranberries, but the recipe I posted just includes the raisins.

 

 

Fresh Carrot Muffins

1 c almond butter

1/2 can full fat coconut milk

2 eggs

1 tsp baking powder

1 tsp baking soda

zest of 1 orange

1/2 c raisins

3 carrots, shredded

1 tblsp vanilla

2 tblsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 tsp cloves

pinch of sea salt

 

 

Pre-Heat oven to 350 degrees.

 

In a bowl mix all the ingredients together. Scoop into a greased muffin tin and bake for 20-22 min. Let cool in pan before removing. Enjoy! 

 

 

 

Fresh Lemon Poppyseed Muffins

I simply LOVE lemon. Any desert that has lemon in it will be at hit for me. My friend made these muffins for me awhile back and I was sold! They are easy, full of flavor and super moist. She got her recipe out of her Paleo Comfort Foods cookbook. I found a similar recipe here, and it turned out just a delicious!

Fresh Lemon Poppyseed Muffins
1/2 cup plus 1 Tbs coconut flour
5 eggs
1 Tbs vanilla
1/4 cup melted coconut oil
2 medium sized lemons (juiced)
1/3 cup honey
1/2 tsp baking soda
Zest from 2 lemons
1 Tbs poppyseeds

Preheat oven to 325 degrees. Mix the wet ingredients in one bowl, and dry ingredients in another. Add two bowl and stir until completely mixed. Place batter into lined muffin tins. Bake for 22 min. Enjoy!

Fresh Take On Breakfast Muffins

I saw this trick on Pinterest and tried it out last week. It worked beautifully. The ingredients are flexible, depending on your taste, but it is easy and you can make a big batch for the week. I am posting it under our Friday "tips" because it really isn't a "recipe" just a cooking trick. :)

Breakfast "Muffins"
Lunch meat (I prefer Applegate at it is clear of added sugar and chemicals)
Eggs
Salt
Pepper

Optional:
Veggies of your choice


Pre-heat oven to 350 degrees.

Grease cupcake pan with oil of your choice.

In the cupcake pan place one piece of lunch meat in each cup. (My turkey was large so I cut it in half and layered it a bit)

Wash and chop your veggies. Place a few in the bottom of each cup. (I used tomatoes, peppers and mushrooms)

Crack an egg into each cup. Top with salt and pepper.

Bake for 15 min. Remove and let cool a little before removing from pan. Enjoy!

Fresh Egg Muffins

Lately I have been so tired of my morning eggs. Like if I take one more bite, I may loose it. Are you with me? Well here is a recipe that will save your mornings. This is a simple, delicious recipe that can be modified to any taste. In addition to the flavor- it will save you time, as you grab it on your way out the door. And that my friends, is priceless!

Fresh Egg Muffins

12 eggs
¾ cup organic heavy cream or coconut milk

¼ tsp salt

Optional Ingredients: (Add 1 cup of additional ingredients, or more if you want. I like my quiche full of goodies)

Cooked Meat: Sausage, ham, bacon, ground beef, steak, ground turkey.
Veggies: (Raw) Broccoli, pepper, olives, mushrooms, tomatoes, spinach, fresh cilantro, fresh basil.

Pre heat oven to 350 degrees

Coat cupcake dish with non-stick spray or butter. Cook quiches for 20-30 min, or until the centers are firm.

Enjoy fresh, reheat or freeze for a great snack on the go.

I included caramelized onions, red pepper and ground beef to my mini-muffins pictured here.

 

Fresh Breakfast Sandwich

Looking for something to spruce up your morning bacon and eggs? This quick recipe is just what you need. I made these little biscuits and we enjoyed them with our pulled pork for dinner, and our breakfast the next morning. I found the recipe here and made it more Paleo friendly. The recipe called for almond flour. In the picture posted on their site the biscuit is pretty light in color, so I think they used bleached almond flour. Mine turned out darker, but I am sure they taste the same.

Fresh Breakfast Sandwich
biscuits:
1 cup almond flour
4 egg whites
1/3 cup butter
1 tsp baking powder
1/2 tsp salt
sandwich ingredients:
Bacon (pre-cooked)
Eggs (pre-cooked)
Mustard

Pre-Heat oven to 350 degrees. Mix flour and butter until the two are blended, making little pea-sided bits. Add the egg whites, salt, and baking powder. Stir until all the ingredients are combined. Scoop batter onto greased baking sheet. Your scoops should be the desired size of your biscuits. Bake for 20 minutes or until the tops are slightly golden.

Once your biscuits are baked, cut them in half, and assemble your breakfast. I used mustard, eggs and bacon. Simple and delicious! Enjoy!

Blueberry Muffins

I had some organic locally grown blueberries from my parents yard in my fridge the other day and found this delicious recipe for blueberry muffins. They were so good. Moist and filling. Anyone who knows me knows that I HATE the word moist, and I just used it so they must have been that amazing, and moist! Ugh I said it again! Let's just get to the recipe shall we? ;)

Blueberry Muffins
1 cup almond butter
1 cup almond meal/flour
3 eggs, wisked
1/2 cup raw honey
1/3 cup unsweetened shredded coconut 
1/3 cup coconut oil, melted
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
Pinch of Cinnamon
1/2 cup fresh blueberries

Pre-heat oven to 350 degrees. Mix dry ingredients in a bowl first and stir, then add wet ingredients. Place into cupcake pan. (Either grease your pan first, use cupcake paper liners or silicone muffin cups) Bake for 15-20 minutes or until tops are browned. Remove from oven. Let cool for a few minutes before eating. Enjoy!

Fresh Blueberry Pancakes

Last week we celebrated 2 birthdays in our house. Breakfast in bed was of course on the docket. These are one of my FAVORITE things to make. They are so easy and delicious! Even when the nieces and nephews are over they gobble them up seeing first hand that Paleo food is scrumptious. I took the recipe from here and made some slight modifications.


Fresh Blueberry Pancakes 
1 1/2 Cups Almond Flour
1/4 Cup Coconut Milk
4 Eggs
1/2 Cup Coconut Oil (I ran out of the C.O. and used walnut oil I had on hand)
1/2 Tbs Vanilla
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
Pinch of Salt
6 oz Blueberries (one small package)


Add all the ingredients, except blueberries, into large bowl. Stir until completely mixed. Fold in blueberries.


Spray non-stick spray on pan. Spoon batter into pan, cook over med to med-high heat. Flip when you see bubbles appear in the middle of the pancake.


Serve with organic butter and maple syrup. Enjoy!

Fresh Scrambled Eggs In A Cup

Ever had one of those mornings: you are late for work, you frantically open your fridge hoping there is some food you can scrap together to take with you only to find a half empty jar of salsa and some raw eggs? If you have access to a microwave you are in luck! A delicious snack/meal is on your horizon. Check out this simple and effective recipe for how to make yourself some scrambled eggs in a cup.


Fresh Scrambled Eggs In A Cup
Raw Eggs
Cup
Salsa, veggies, leftover meat (really anything you have on hand that you like to eat with eggs)
Salt/Pepper/Butter to taste. 


Crack raw eggs into your cup. Add salt and pepper. Place cup into the microwave. Cook for 30 second increments stirring each time until eggs are completely cooked. Cooking time depends on the number of eggs you use. Add extra ingredients to eggs and enjoy!

Breakfast for Dinner!

What is easier than making breakfast for dinner!?! If you haven't tried it out yet, what are you waiting for? Get your Paleo lovin' bootie in that kitchen and get to work for. . . maybe 10 min. I usually like to make these omelets after I have a weeks worth of leftovers in my fridge.  Grab as many veggies as you can and if need be, prepare them by blanching or steaming them. Get your lunch meat (Applegate makes some great organic lunch meat) or any other meat for that matter ready (either cooked or warmed up if using leftovers).

Fresh Omelet (serves one)
3 eggs
Vegetables of Choice
Meat of Choice
Herbs of choice
Sea Salt
Pepper

Spray non-stick pan with cooking spray. Break eggs into pan. As eggs cook- break yoke. Cook on med-high heat until eggs are cooked thoroughly. Add sea salt and pepper to taste.  Your eggs will start to "lift" out of the pan letting you know they are done cooking. (Air bubble and pockets will cause eggs to lift)

Add meat, veggies, and herbs to the middle of the pan and fold one edge of the eggs over making a pocket. Turn heat to medium - low heat. Cover dish and let cook for a few minutes longer till ingredients are warmed. Plate your omelet and enjoy!