Paleo Blueberry Muffins

I shouldn't just call these amazing muffins, "paleo blueberry muffins", I should call them "the most fabulously delicious paleo muffins you will ever eat!". No seriously, they are that good. My 5 year old had to be cut off or he would have eaten himself sick over these. My hubby called after eating one and exclaimed "these are better that Otis Spunkmeyer!". Give them a try and let me know what you think. I have tried many muffin recipes and been completely unimpressed. I also don't want my muffins to be sugar laden. These are just perfectly sweet without using too much sweetener.




Paleo Blueberry Muffins

2 1/2 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1/4 ghee/coconut oil
1/4 cup maple syrup/honey
1/4 cup coconut milk (canned)
2 eggs
3/4 cup frozen blueberries (I prefer tiny wild blueberries)
Maple sugar (for sprinkling on top)

Preheat oven to 350 and line 12 muffin cups with paper liners. In large bowl combine almond flour, salt, and baking soda and stir to combine. Add ghee, maple, coconut milk and eggs and mix well. Gently mix in blueberries. Evenly divide batter between cups and sprinkle with maple sugar (about a pinch per muffin). Bake for 25-30 minutes or until golden brown on top. Cool in pan for 5 minutes then remove to cool the rest of the way. Serve and enjoy!

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Paleo Banana Upside-down cake

I am always looking for new uses for old brown bananas. Here is yet another tasty dessert. I used maple in my cake, but I'm sure honey would be great too. Hope you and your family like this quick and yummy cake.




Paleo Banana Upside-down Cake

1/3 cup maple syrup
1/4 cup ghee
2-3 large ripe bananas, peeled and sliced to 1/4-1/2 inch thickness
1 cup almond flour
2 tbsp coconut flour
1/4 tsp salt
1/2 tsp baking soda
1/4 cup ghee
2 tbsp maple syrup
2 tbsp apple juice or water
3 eggs
1 tbsp vanilla

Preheat oven to 350. In small sauce pan mix ghee and maple syrup, and stir over low heat. Remove from heat after ghee is melted and well combined with syrup. Pour mixture into a greased 8 inch cake pan (round or square). Arrange bananas in the cake pan. In large bowl mix almond flour, coconut flour, salt, and baking soda. Add ghee, syrup, apple juice, eggs and vanilla. Mix until lumps are just broken up. Pour batter into cake pan, spread gently over bananas. Bake for 30 minutes or until tooth pick inserted center comes out clean. Allow to cool for 5-10 minutes then use a knife to loosen from the sides of the pan. Flip on to a plate. Serve and enjoy!


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Paleo Oatmeal Caramelitas

I'm lying, there is no oatmeal in these. Instead, there's almond pulsed in a food processor to the texture of oatmeal. And that nutty flavor just goes amazingly well with caramel. That's right I said caramel. A homemade decadent honey caramel. And chocolate with just a hint of salt. Oh my goodness. These things are to die for. I'm going to forbid myself from making them again, they are just too good to resist. Enjoy them, you've been warned of their addictive qualities.




Paleo Faux-tmeal Caramelitas

Caramel sauce

1/4 cup honey
1/4 coconut sugar
3 tbsp ghee
Pinch of salt
1/2 cup coconut milk

Cookie base

2 cups almond slices, pulses to oatmeal texture
2 cups almond flour
1 tbsp coconut flour
2 tbsp arrowroot
1 tsp baking soda
1/2 tsp salt
1/2 cup ghee
1/2 cup maple syrup
Paleo caramel sauce (recipe above)
3 tbsp tapioca flour
1 cup chocolate chips
1/2 cup chopped pecans (optional)

Caramel sauce instructions-
In small saucepan combine honey, coconut sugar, ghee and salt. Cook over medium high heat to a rolling boil stirring constantly. Boil for 2 minutes. Add coconut milk and return to a boil. Remove from heat and allow to cool.
Assembling the cookie bars-
Preheat oven to 350. In large mixing bowl combine almond slices, almond flour, coconut flour, arrowroot, baking soda, salt, ghee, and maple syrup. Mix until well combined. Press half of the mixture into 9x13. Bake for 10 minutes. Combine caramel sauce with tapioca flour and mix well. When cookie base is removed from oven sprinkle with chocolate chips and nuts. Pour caramel mixture over top. Taking remaining cookie ingredients and crumble over top. Bake for 18-22 minutes or until golden brown. Cool completely in the fridge for several hours or in the freezer for 45 min to an hour. Store in the refrigerator. Serve and enjoy!!!
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Paleo Chicken and Biscuits Casserole

I had this idea in my mind of what I wanted this to come out tasting like and how it actually came out blew that idea out of my mind. This meal is delicious! It's an all in one casserole that resembles a chicken pot pie, but the crust is softer and more biscuit like. It's so soothing and comforting. Good ol' home cooking. In the mix you'll see I've used tapioca flour, you can use this, or try another thickener, or skip it all together. The sauce was still runny but yummy so not a problem. I hope you like this as much as my family did!



Chicken and Biscuits Casserole

6 boneless skinless chicken breast
1 pound carrots, peeled and sliced
2 onions, minced
1 bag green beans (12 oz), cut into small pieces
Salt and pepper
Ghee
1 tsp poultry seasoning
1/4 tsp garlic powder
1/4 tsp celery seed
2 cups chicken broth
2 tbsp coconut milk
2 tbsp tapioca flour

Topping
2.5 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup ghee/ coconut oil
2 eggs

Preheat oven to 350. Grease a dish and place the chicken breasts in. Season as you like (I did salt, pepper, garlic powder, poultry seasoning and onion powder). Bake for 35-40 minutes. In large frying pan place ghee (or fat of choice), add onion and start sautéing. Add carrots, and season with salt and pepper. Cook until carrots just soften. Add green beans, poultry seasoning, garlic powder and celery seed. Adjust salt and pepper.

Once chicken is done cooking remove from oven and cut into bite sized cubes. Mix veggies and chicken together in a large casserole (9x13 or so). Add chicken broth, coconut milk and tapioca flour. Now prepare topping. In large bowl mix almond flour, salt and baking soda. Add eggs and ghee and mix until forms a ball. Using two sheets of parchment to sandwich the dough, roll it flat to match the size of the casserole. Place over the top of the casserole and bake for 25-30 minutes or until biscuit topping just starts to brown. Serve and enjoy!!


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Paleo Banana Brownies

I had a chocolate craving.  We all know what that feels like.  I specifically wanted brownies.  I did a quick google search of paleo brownie recipes.  Each one contained at least a cup of honey or maple syrup, plus added chocolate chips!  A cup!  I couldn't stand to make brownies with that much sweetener when I absolutely love bitter chocolate.  Then another thought struck me, I love chocolate with bananas.  Bananas are naturally sweet and what do you know I have some perfectly ripe ones sitting on the counter.  So I set out to make a delicious fudgy and cakey brownie.  I think I nailed it on the first try.  There is an awesome banana flavor, a nice strong chocolate and the perfect moist texture in these brownies.  I hope you enjoy my version of paleo brownies, which I think are some of the lowest sugar out there.





Paleo Banana Brownies
3 ripe bananas
6 eggs
1/2 bag of Enjoy Life chocolate chips (about 5 oz), melted
2 tbsp maple syrup/honey
1/4 cup ghee/coconut oil
1/4 cup coconut flour
3/4 cup almond flour
pinch of salt
2 tbsp cocoa powder
1 tsp baking soda
1/2 bag Enjoy Life chocolate chips


Preheat oven to 350 degrees.  Grease a 9x11 inch with coconut oil or ghee.  In large bowl beat bananas until pureed (best done with an electric mixer).  Add eggs and mix until well combined.  Add melted chocolate, maple, and ghee.  Mix until well combined.  Add flours, salt, cocoa powder and baking soda.  Stir until lumps are just dissolved.  Gently fold in the remaining chocolate chips.  Pour batter into greased pan and bake for 25-30 minutes.  A toothpick inserted into the center will come out mostly clean or have some crumbs attached to it.  Don't overbake!  Serve and enjoy!!

Paleo Fried Cabbage

Well between my whole30 and my world travels my blogging took a hiatus. I'm currently up in Maine for a couple of weeks enjoying the cool weather. Florida is going to feel painful compared to the 60s and 70s we are getting here. We had an absolute blast on our cruise through the Baltic. I fell absolutely in love with Porvoo, Finland and Talinn, Estonia. And if I never go back to Russia, it will be too soon.

Ok so enough chit chat, I have a recipe to share. This recipe has become a breakfast favorite, but it also works well for lunch or dinner. It's so incredibly filling, which is part of why I love it for breakfast. I made this twice while in London a few weeks ago and it helped my hubby and I to stay full until lunch, which was tough to do with all of the walking. For breakfast, just fry up a few eggs to your desired doneness and enjoy! (I use ghee in this recipe, I love the flavor, but feel free to use coconut oil).




Paleo Fried Cabbage

3 tbsp ghee
3 strips bacon (pasture raised, sugar free is the best), cut into bit sized pieces
1 onion, minced
1 small head of cabbage, cut into thin strips
1 tsp salt
1/2 tsp pepper

In large frying pan, heat the ghee. Add the bacon and cook until crisp. Add onion, cabbage, salt and pepper. Cook until cabbage is soft and just starts to brown. Serve and enjoy!


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Paleo balsamic vinaigrette

Hubby and I have been doing a Whole30 and as a result I have had to tweak a lot of my existing recipes as well as create some new ones. I developed this salad dressing as a super easy option that tastes way better than just vinegar and olive oil.



Paleo balsamic vinaigrette

1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1 clove of garlic
3/4 cup olive oil

In blender or food processor add vinegar, salt, pepper and garlic and purée until smooth. With the blade spinning slowly stream in the olive oil. The finished product should be slightly thickened. Serve over your favorite salad or broccoli slaw. Enjoy!

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