It’s that PUMPKIN time of year!! I LOVE it! I’ve been trying and tweaking lots of PALEO recipes since I’ve embarked upon my own PALEO journey. This is one I will for sure use again! I’ll tell you what…when my son loves it and it’s healthy…it’s a keeper!
- 2 cups almond flour
- 1 cup coconut flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 6 eggs, beaten
- 2.5 cups pumpkin purée
- 6 Tbsp melted coconut oil
- 2 tsp vanilla extract
- 1/4 cup honey
- slivered almonds, sunflower seeds. coconut flakes as an option for topping
Preheat oven to 350F and line muffin tin with muffin liners.
Combine all dry ingredients (aside from topping) in medium sized bowl.
In large bowl combine all wet ingredients. Gradually add dry ingredients to the bowl with wet ingredients and mix well until all ingredients are combined.
Spoon muffin batter into individual muffin cups…each cup should be 3/4 full. I like to use a cookie dough scoop for this! Less messy and easier to evenly distribute batter. If desired: sprinkle your TOPPING of choice on top of batter.
Bake 20-25 minutes or until set.
I set aside several muffins and, once they’ve cooled completely, I put the rest in the freezer for later in the week! They are delicious by themselves, with your coffee in the morning or with a little almond butter!
I am the first to admit I really don’t love spending tons of time in the kitchen. I am always on the hunt for easy recipes that don’t take tons of time and that will stretch for more than one meal. If you are an egg casserole or quiche fan…ya gotta try this one!!
- 2 mashed sweet potatoes
- 3/4 cup almond meal
- 2 Tbsp ground flaxseed
- 1 tsp baking soda
- 10 eggs, beaten
- 1 Tbsp garlic powder
- 1tsp sea salt
- 1/2 chopped onion
- 1 dozen slices bacon, crumbled
- 2 sliced tomatoes
Preheat the oven to 400F. Cook and mash sweet potatoes, then combine remaining crust ingredients. Mix well. Press into greased 13×9 casserole dish (I greased mine with coconut oil).
Mix together beaten eggs, chopped onion, seasoning & bacon. Pour mixture on top of prepared crust. Then spread sliced tomatoes on top of egg mixture.
Bake @ 400F for 25 minutes or until golden brown and eggs are set.
I just made ours and it is half gone. However, it would be great to cut into single portion sizes and freeze for a fast, filling, healthy breakfast option on busy mornings!!
I LOVE sweets. Like really love. However, following a PALEO template for the past 2 weeks, I really haven’t craved sugar. And…I feel amazing!! Tonight I decided to try a PALEO dessert. It looked delicious! I admit, I tried a PALEO apple crisp the other night and it was FAIL!! Ick.
I was surprised at how creamy and tasty these were. In fact, I used 86% dark chocolate…my son HATES dark chocolate and this stuff was super dark! But…he had two truffles and would’ve had more but we polished them off to fast!
1 Tbsp Almond Butter
2 Tbsp dark chocolate chips (85%-100%)
Soak dates 10 min in hot water then drain.
Purée dates in food processor then add almond butter and melted chocolate and blend just until mixed.
Take a heaping spoonful of mixture and roll onto ball. Roll in coconut sugar.
If these last, you can keep them in a sealed container in the freezer. They didn’t last long enough for us!!
Makes about 6 truffles
My hubby and I are really loving this whole Paleo thing. I am feeling amazing…more energy, lean, just plain healthy. The more I research Paleo, the better I like it. Particularly for things that I see so many people struggle with like hormone issues, issues stemming from inflammation and energy issues.
This recipe was a hit! I was a little skeptical because
A) I HATE carrots!
and B) there are NO beans!
But, the flavor was so DELISH! And who doesn’t like a super easy meal you can throw in the crock pot?!
- 1.5 pounds grass-fed beef
- 1 green bell pepper, diced
- 1/2 large onion, diced
- 4 large carrots, shredded (you could chop small if you prefer)
- 28 oz diced tomatoes (I used fire roasted)
- 4oz diced green chilies (I used fire roasted…sensing a theme here? 🙂
- 1/2 teaspoon sea salt
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Worcestershire sauce (I used A-1…yum!!!)
- 4 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Pinch of cumin