paleo blueberry muffins

Wow, these are AWESOME! I actually made my paleo blueberry muffins in a mini muffin tray so they’re nice little bite sized pieces. I have found that my family is much more likely to eat healthy when I hand them finger foods that require virtually zero preparation or thought to eat, haha. So that’s exactly what I did by making my muffins mini ones.

One of the reasons I have started really trying to get into different paleo breads, like these paleo blueberry muffins, is that we love bread. Not just me, but my husband and my children too. We all love bread. Breakfast is a poptart for our kids, unless we hand them something like these muffins (or our paleo banana bread) to eat instead. We are trying to instill healthy habits on our children. While we do allow our children to eat things we do not (some sugary things, candy, the poptarts of course), we do push healthy foods on them as much as possible and we try to limit their unhealthy food intake overall.

Paleo blueberry muffins recipe makes how many?

I made 24 mini muffins. If you use a regular sized muffin tray, you will get 12 muffins.

What kind of blueberries were used?

Unfortunately, I couldn’t find any good looking fresh blueberries today. So I used frozen ones that I already had in the freezer. I purchase large bags of organic frozen blueberries to make sure I never run out:)

Paleo Blueberry Muffins
Yields 12
Delicious light and fluffy blueberry muffins, no additional sugar added!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/2 cup coconut flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp salt
  4. 1/2 tsp cinnamon
  5. 1/4 tsp nutmeg
  6. 6 eggs
  7. 1/4 cup (4 Tablespoons) clarified butter/ghee, melted
  8. 1/3 cup coconut cream (or 1/3 cup honey if you'd like a sweeter muffin)
  9. 2 teaspoons PURE vanilla extract (not artificial)
  10. 1 cup blueberries
Instructions
  1. Preheat oven to 350F.
  2. Mix coconut flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
  3. In another bowl, whisk together eggs, butter, coconut cream, and pure vanilla extract.
  4. Pour wet ingredients into dry ingredients and whisk until fully mixed.
  5. Fold blueberries into batter.
  6. Spoon batter evenly into greased muffin tray (do not grease if using muffin baking wrappers).
  7. Bake at 350F for about 20 minutes.
Notes
  1. Pure vanilla extract is Paleo, especially when baked, as the alcohol will bake off. However, artificial vanilla extract is NOT Paleo.
Homemade Health Food http://homemadehealthfood.com/

paleo flatbread

This recipe for Paleo flatbread is super easy to make and tastes delicious!!!

When making flatbread, it is important to keep an eye on it in the pan, and remember that it does take time. This isn’t instant, and turning up the burner heat is not going to help move things along. Be patient, let it cook, and when it puffs up, flip it!

paleo-flatbread-poofedAh! My flatbread never got puffy! Now what?

No worries!!! This happens all the time. In a perfect world, each piece of flatbread would puff up when it’s time to flip it over, and every piece would always be absolute perfection. However, cooking is rarely perfect. Simply wait until the flatbread looks like it’s cooked through the center (not mushy anymore), then flip. You can always flip back if you need to 🙂 I have also had flatbread not puff up until it’s almost done. Sometimes there are also tiny holes in the bread, maybe from the batter not quite filling up that part of the pan, or from the batter sticking and tearing somehow. But these small holes and tears will cause your flatbread to stay flat while cooking, never puffing up.

paleo-flatbread-chicken-sandwichDoes this particular flatbread make good sandwiches?

Absolutely! We had some fantastic shredded chicken and lettuce flatbread sandwiches with our batch today. It was absolutely delicious! I also plan to use my Foreman Grill to make paninis with the leftover flatbread tomorrow for lunch.

This flatbread is also great ripped into bite sized pieces and dipped in a variety of sauces. A good guacamole or cream sauce is awesome with this bread!

Paleo Flatbread
An easy Paleo flatbread that is great for sandwiches, paninis, or just ripping apart and eating!
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Ingredients
  1. 1 can organic coconut milk, unsweetened (13.66oz)
  2. 1 cup almond flour
  3. 1 cup tapioca flour
Instructions
  1. Whisk together all ingredients.
  2. Heat a pan over medium-high heat. You may need to use a little clarified butter (or ghee or olive oil) here if you aren't using a non-stick pan.
  3. Once the pan is heated, scoop batter into the center of the pan. You can make these thick, like pancakes, or thin, like crepes.
  4. Cooking time will vary based upon thickness of the batter. Once the batter puffs up or the batter in the center is no longer mushy (like watching a pancake cook), flip and cook the other side.
  5. Enjoy!
Homemade Health Food http://homemadehealthfood.com/

paleo sandwich bread

My family absolutely loves bread. And having a super easy Paleo sandwich bread recipe at our finger is extremely helpful. I don’t have a bread machine (even if I did, not sure where I would put it!), and I really needed a sandwich bread recipe that required minimal prep time. Well, now we have one!

What’s so great about this Paleo sandwich bread?

It’s just really good… this is hubby approved bread!! Prep time for this bread is fairly minimal, and it slices perfectly when it’s done. I’ve made lots of breads in the past, and this one doesn’t fall apart when sliced thinly for sandwiches, which I find extremely important.

Quick steps for making this Paleo bread.

paleo-bread-dry-wet-ingredientsMix all dry ingredients in one bowl and wet ingredients in another.

paleo-bread-batterGently fold wet ingredients into dry ingredients, mixing well. Don’t try to mix too quickly, go slowly. You want to end up with a nice consistent batter.

paleo-bread-before-bakingGrease a loaf pan and fill with the batter.

paleo-sanwich-breadBake for 35 to 45 minutes, let cool, slice, and enjoy!

Paleo Sandwich Bread
Yields 1
A wonderful Paleo sandwich bread that doesn't fall apart when sliced!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups almond flour
  2. ½ cup tapioca flour
  3. ⅓ cup + 1 tablespoon flaxseed meal
  4. 1 teaspoon baking soda
  5. ½ teaspoon salt
  6. 4 eggs
  7. ½ cup coconut cream
  8. 6 tablespoons butter (clarified butter, ghee, or coconut oil)
  9. 1 teaspoon apple cider vinegar
Instructions
  1. Preheat oven to 350F.
  2. Mix almond flour, tapioca flour, flaxseed meal, baking soda, and salt in a bowl.
  3. Melt butter and whisk with eggs, coconut cream, and apple cider vinegar.
  4. Fold wet ingredient mixture into dry ingredients and slowly mix.
  5. Grease a loaf pan and pour batter into pan.
  6. Bake for 35 to 45 minutes.
  7. Let cool, slice, and enjoy!
Homemade Health Food http://homemadehealthfood.com/

honey lime sauce

A wonderful mix of flavors, this honey lime sauce is absolutely incredible for dipping just about any fruit. It goes perfectly with our fruit summer rolls too!

fruit-summer-rolls-platterThe prep for this honey lime sauce is easy. Simply mix honey and lime juice. Another fantastic option for this recipe is to add a little fresh mint. The addition of some fresh mint completely changes the flavor of this honey lime sauce, making it taste extra refreshing!

I take our fruit summer rolls to parties and barbecues with this honey lime sauce for dipping. The dish is always a huge hit and I never walk away with leftovers, which is sometimes a bit of a bummer for me, haha. To have a great dish that isn’t too difficult and a great sauce to dip it in is just awesome. The honey lime sauce also goes great in the center of a tray with fresh fruit. Strawberries, cantaloupe, mango and apple chunks with toothpicks in them make for a great finger food for any occasion!

Honey Lime Sauce
A deliciously sweet dip, great for fresh fruits!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 cup honey
  2. juice of 1/2 lime (juice of 1 whole lime if you really love lime)
  3. 1 to 2 Tablespoons water (amount of water will depend on consistency you're aiming for)
  4. Fresh mint, finely chopped (OPTIONAL)
Instructions
  1. Mix honey and lime juice, stir well.
  2. Slowly add the water while stirring until you have the consistency you want for your sauce.
  3. Add fresh mint (OPTIONAL).
  4. Dip fruits and enjoy!
Homemade Health Food http://homemadehealthfood.com/

cucumber wrapped veggies

Much like our zucchini wrapped veggies, these cucumber wrapped veggies are fantastic for parties, barbecues, or just having at home for the family and kids.

The zucchini wrapped veggies aren’t all that fantastic when it comes to kids. The zucchini flavor just isn’t really what they’re into. These cucumber wraps are great with homemade ranch dressing!

food-prepThe prep work for cucumber wrapped veggies

The cucumber is a bit different than the zucchini when it comes to peeling. The center of a cucumber doesn’t hold together well when thinly peeled. What I do is peel one side of the cucumber almost to the center, then flip the cucumber and peel the other side, followed by the two remaining untouched sides. When I peel cucumbers this way, I end up with a rectangle of the inside leftover. I keep these to chop up and add to salads the next few days. No waste!

The prep work for this appetizer is not super clean. While I absolutely love all my pictures (and those I see on other cooking blogs), I also like to show some real prep pictures, with a little mess and the true looks of a used cutting board 🙂

cucumber wrapped veggies
A simple, yet beautiful appetizer for any occasion.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 medium sized zucchini
  2. 2 medium sized carrots
  3. 2 medium sized celery stalks
  4. 2 medium sized radishes
Instructions
  1. Peel the cucumber into thin strips (using a Y-peeler makes this easy).
  2. Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
  3. Lay out cucumber strips, add vegetables (usually 3 sticks of each veggie is good), roll the cucumber and pop a toothpick through the zucchini to hold it all together.
  4. Enjoy with your favorite vegetable dipping sauce!
Homemade Health Food http://homemadehealthfood.com/
This recipe is Whole30, Paleo, vegan, vegetarian, and gluten free.

 

cantaloupe fruit medley for breakfast!

cantaloupe-fruit-medleyBreakfast is one of the most important meals of the day and starting it off with a nice cantaloupe fruit medley makes for a great start to the morning!

This morning, I kicked my day off with a nice hot cup of coffee and the cantaloupe fruit medley I made last night. I usually make two fruit medleys at the same time when I cut my cantaloupe in half. I store them in the fridge in bowls with plastic wrap covering them up. I’m not entirely sure how long they would last if left alone, as ours usually make it 24 hours at best before someone gobbles them up.

What do I do with the leftover cantaloupe from my cantaloupe fruit medley?

Honestly, I often just eat it after I cut it out. Once the seeds are gone, cutting a little strip around the cantaloupe to make more room for the other fruits doesn’t really leave much leftover cantaloupe. If I’m making two full cantaloupes at a time (four fruit medleys), I put the extra cantaloupe in a container and serve it with lunch or dinner.

Cantaloupe Fruit Medley
Serves 2
Awesome fruit medley stuffed into a cantaloupe!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cantaloupe
  2. 6 to 8 strawberries
  3. 2 kiwis
  4. ~16 to 18 grapes
Instructions
  1. Cut the cantaloupe in half and scrape out the seeds in the middle of each half.
  2. Cut or scrape out more of the actual cantaloupe around the already hollow center. This is done to be able to fit more fruit into the cantaloupe. (OPTIONAL: eat the cantaloupe you've cut out, or save it for later.)
  3. Cut the strawberries into thin slices and lay around the edges of the hole in the center of the cantaloupes.
  4. Peel the kiwis and cut into thin slices. Lay them around in a circle, inside the strawberries.
  5. Top it off by filling whatever is left of the center with the grapes.
  6. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Make it even more of a meal!

To make this more of a meal, and not just fruit, have a small fruit medley with some eggs and bacon, or other protein. Two eggs and a small fruit medley is a fantastic Whole30 and Paleo compliant meal! I love fruit with my eggs in the morning, and having a nice looking cantaloupe fruit medley just adds an extra smile to the morning!

spicy deviled eggs

Deviled eggs are great… spicy deviled eggs are amazing!

Spicy Deviled Eggs
Yields 12
Deviled eggs with an extra kick! Delicious as a side at any barbecue!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 12 hard-boiled eggs
  2. 1/2 cup mayonnaise
  3. 2 Tablespoons mustard
  4. 1 teaspoons Tabasco sauce
  5. 1 teaspoon smoked paprika
  6. a little bit of red onion, minced (OPTIONAL, adds awesome flavor and a little crunch)
Instructions
  1. Peel hard-boiled eggs and cut in half length wise.
  2. Remove all yolks and place in a bowl.
  3. Once all yolks are removed, mash them with a fork until they start to become less chunky.
  4. Add mayonnaise, mustard, Tabasco sauce and smoked paprika (and red onion if you opted to add it).
  5. Whisk all ingredients together until smooth.
  6. Spoon filling into each half of egg. This can also be done using an icing bag or a small plastic baggie with a small piece of the bottom corner cut off.
  7. ENJOY!
Homemade Health Food http://homemadehealthfood.com/
When making deviled eggs, you need to start with hard-boiled eggs. Check out our recipe for making Perfect Hard-Boiled-Eggs to make sure the deviled eggs come out well!

The first several times I made deviled eggs, I used a spoon to put the filling into the eggs. What a mess that is! It never looked right, I always ended up getting filling all over the edges of the eggs, and it took more time than it should have. Now I use a small plastic baggie. I fill it up with the deviled egg filling, cut a small piece of one of the bottom corners off the bag, and use it like I would a bag of icing. This method of filling deviled eggs is much faster and cleaner than simply using a spoon!

ground turkey spring rolls – baked!

ground turkey spring rolls

YES! I figured out how to BAKE spring rolls, so no more frying them up, woohoo! These ground turkey spring rolls are super delicious!!

Ground Turkey Spring Rolls
A delicious blend of spices and meat rolled in rice paper and baked. No sugar or salt added!
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 1 pound ground turkey
  2. 1 tablespoon pickled ginger, minced
  3. 1/2 teaspoon ground cinnamon
  4. 1/2 teaspoon nutmeg
  5. 1/4 teaspoon chili powder
  6. 1/4 teaspoon white pepper
  7. 1/3 large cabbage, shredded
  8. 5 medium sized carrots, shredded
  9. rice paper
  10. extra light olive oil (just enough to brush the tops of the rolls)
Instructions
  1. Brown the meat in LARGE skillet, cabbage and carrots will be added later.
  2. While meat is being browned, shred the cabbage and carrots, set aside in a bowl. *don't forget to check the meat on the stove*
  3. Mince the ginger and mix it with ground cinnamon, nutmeg, chili powder and white vinegar. Add spice mixture to meat.
  4. Once the meat has fully browned and the aroma of the spices is in the air, lower the heat to medium and add the cabbage and carrots. Cook about another 10 minutes, stirring often.
  5. Remove from heat and place in a bowl.
  6. Preheat oven to 350F (oven should reach temperature by the time all the rolls are made)
  7. Get out rice paper. Wet rice paper thoroughly and gently dry each side with a paper towel or clean cloth (simply lay the rice paper on the cloth and pat it, flip and do the same).
  8. Move rice paper to a smooth surface (cutting boards work great) and add about two heaping tablespoons full of turkey and veggie filling.
  9. Roll up the rice paper, tucking the edges, like making a small burrito.
  10. Place on a baking sheet.
  11. Repeat until all the filling is gone.
  12. Lightly brush each spring roll with extra light olive oil.
  13. Bake at 350F for about 20 to 25 minutes, watching carefully to ensure the rolls don't burn.
  14. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Yes, ground turkey spring rolls with NO added sugar or salt!

Absolutely love it! I was so excited after tasting this delightful mixture of ingredients! Pickled ginger, cinnamon, nutmeg, chili powder and white pepper make an excellently flavorful dish!

turkey-spring-rolls-preppedBaked spring rolls? Awesome!

Right? So exciting! In general, I am not the biggest fan of having to fry things, as I prefer to use as little butter (ghee, clarified butter, etc.) as possible. Not to mention frying things can take quite a bit of time (no, I do not own a deep fryer, haha). Being able to just pop something in the oven and walk away for 20 minutes is much nicer than having to stand over a skillet for the same amount of time, or more, depending on how large the skillet is! I was also very happy that these ground turkey spring rolls were just as good as any fried spring rolls! Tasty and healthy!

Is rice paper always this difficult to work with?

No… and yes. Rice paper can be a bit of a pain sometimes. I’ve found it’s easiest when I wet it right before use… I set out a pie pan with about an inch of water in it for easy dipping, soak each piece right before use, set it on a paper towel and push on one side, flip and push on the other, then lay it on a cutting board, add ingredients, and roll it up. The rice paper I’ve been using seems to get a bit too sticky if I don’t dry it a little on a paper towel before attempting to roll anything up in it. Of course, if it’s not fully wet prior to rolling, it will crack. It’s a bit of a learning process, but I only messed up a few rolls my first time using rice paper, and now I’m able to make all my rolls pretty much the same thickness and length without much trouble. It just takes practice!

pork and cabbage spring rolls

pork and cabbage spring rolls

Better than takeout, these pork and cabbage spring rolls are incredible!

Pork and Cabbage Spring Rolls
Absolutely delicious pork and cabbage spring roll the whole family will love!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound pulled pork, unflavored (make this ahead of time)
  2. 3 to 5 large cabbage leaves, shredded
  3. 5 to 6 medium carrots, grated
  4. 3 to 4 tablespoons soy sauce
  5. 2 to 4 tablespoons clarified butter (or regular butter, or olive oil, or ghee - your choice)
  6. 1 teaspoon pickled ginger, minced (more if you like the flavor!)
  7. Rice paper
Instructions
  1. If you haven't made the pork yet, you can either cube it and cook it, or make pulled pork in a crock pot. The times here are assuming the pulled pork is already made.
  2. Shred cabbage, grate carrots, mince ginger
  3. Put soy sauce in large skillet and heat over medium heat.
  4. Add cabbage, carrots and ginger, cook for about 5 minutes, stirring and mixing often.
  5. Add pulled pork and continue cooking for about another 5 minutes, stirring and tossing often. You want to mix all ingredients and infuse them with the flavor of the soy sauce.
  6. Set meat and veggies aside and get out your rice paper.
  7. Wet each piece of rice paper prior to laying on a flat surface (cutting boards work great). Wetting the paper ensures it won't break when you try to roll everything up.
  8. Lay out wet rice paper, Add meat and vegetable mixture. Roll it all up like a small burrito, tucking the edges in. Set aside.
  9. Repeat until all the meat and vegetable mix is gone.
  10. Now for the cooking of the spring rolls. I know a lot of restaurants deep fry their spring rolls, but we don't.
  11. Heat skillet over medium-high heat with 1 tablespoon of the clarified butter (or other ingredient you chose).
  12. Add as many spring rolls as will fit, without them touching each other. Cook for about 5 minutes on each side, until crispy and slightly golden brown (you may still be able to see through the rice paper, but it should be crispy).
  13. Repeat this step, only adding more butter or oil as needed, until you've cooked all the spring rolls you made, the time may vary depending on how many you made.
  14. EAT AND ENJOY!
Notes
  1. The rice paper doesn't need to be soaked, just wet enough that it becomes pliable and not brittle.
  2. Other meats can be substituted, but this recipe is for amounts of pulled pork (unflavored).
Homemade Health Food http://homemadehealthfood.com/

Pork and cabbage spring rolls are amazing!

First, I was just amazed that I was actually able to make these. I was a little nervous at first because I had never worked with rice paper before. But after the first one (nightmare) it was easy! My first attempt to roll up the rice paper with the pork and cabbage filling failed. The rice paper broke, it refused to roll, and it turned into a mess. So what did I do? I got the rice paper wet before attempting to put my filling in and roll it. Absolute perfection!

I didn’t wet the rice paper much, just enough to make it pliable, and stop it from cracking and breaking every time I tried to roll it up. Once wet, I was able to roll it just like I would a soft tortilla for burritos. Awesomeness!

Can other meats be used?

Absolutely! This recipe is for pork and cabbage spring rolls, but it can be modified to fit whatever meat you’d prefer to eat. Just keep in mind that the meat should not be in large chunks, as big cubes may puncture the thin rice paper, making it difficult to keep the roll held together in transport and cooking.

Quick and Easy Mayo

quick and easy mayo

This recipe is awesome! It’s super quick and easy to make, and I know my family LOVES mayo, so this is total perfection!

Quick and Easy Mayo
Super simple mayo recipe, tastes awesome!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 1/4 cups extra light olive oil
  2. 1 large egg
  3. 1/2 teaspoon mustard powder
  4. 1/2 teaspoon salt
  5. 1/2 lemon, just the juice
Instructions
  1. Place egg, 1/2 cup extra light olive oil, mustard powder and salt in blender or bowl to hand blend in. Blend well.
  2. **You should already see your mayo start to thicken at this point**
  3. Once fully blended, add a little more olive oil and continue blending.
  4. Continue to slowly add the olive oil and blend until you have used up all the olive oil.
  5. Fold in lemon juice, this step will turn your mayo the normal white color.
  6. Put in fridge.
Notes
  1. The key here is to add the extra light olive oil SLOWLY, while continuing to mix.
  2. The ingredients do not have to all be room temperature (something you may have heard before) if you mix it all properly.
  3. Mayo will keep in the fridge for about a week after the "use by" date on the eggs, so keep this in mind when making a large batch.
Adapted from My Mother-in-Law
Adapted from My Mother-in-Law
Homemade Health Food http://homemadehealthfood.com/

Quick and easy mayo? But don’t all the ingredients have to be room temperature?

Great question! The answer here is NO. I have read over and over again that it’s not possible to get your mayo to properly emulsify unless all ingredients are room temperature. Well, I make mayo at least once a week (I make large batches), and I can honestly tell you, my ingredients are almost always straight out of the fridge. The trick is really to make sure you’re mixing in the extra light olive oil SLOWLY… it is a step you absolutely cannot rush! Aside from that, it’s never mattered what temperature my ingredients are, if they’re all the same temperature, if one is super cold… it just doesn’t matter.