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 banana bread

Why does my house smell so amazing right now?! Because I just finished baking a loaf of Paleo banana bread! The smell is just incredible and brings everyone in the house straight to the kitchen.

minion-bananaMy whole family loves bananas, but I am not fan of all the sugar required for most banana bread recipes. That’s why this recipe has no added sugar, just some coconut cream. The addition of extra sugar to our diets contributes to a variety of issues, and I wholeheartedly believe it’s simply not necessary. Bananas and coconut cream are sweet enough on their own, so no extra sugar is needed.

This bread is absolutely fantastic as part of a healthy breakfast. Add some fruit and a cup of coffee, and I’m loving it!

Paleo Banana Bread
Yields 1
A delicious, no sugar added, Paleo banana bread the whole family will love!
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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. 1 tablespoon ground cinnamon
  3. 1 teaspoon allspice (optional)
  4. 1 teaspoon baking soda
  5. 2 eggs
  6. 2 mashed bananas
  7. 1/2 cup water
  8. 1/4 cup coconut cream
  9. 1 teaspoon vanilla or almond extract (optional)
Instructions
  1. Preheat the oven to 350F.
  2. Mix together almond flour, ground cinnamon, allspice (if using), and baking soda.
  3. In separate bowl, mix remaining ingredients and whisk until fully mixed together.
  4. Combine all ingredients and mix until a batter is formed.
  5. Pour batter into greased loaf pan.
  6. Bake for about 45 minutes. The bread should be crisp and brown on top and around the edges.
  7. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Paleo banana bread is awesome!

Once the bread is cool and you’ve sliced it and are enjoying it, a little extra cinnamon can be sprinkled on top for added flavor. You can also spread a little clarified butter on it, which is delicious! This is a great recipe and it’s pretty easy to make. ENJOY!

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.

 

zucchini wrapped veggies

zucchini-wrapped-veggies-ranchZucchini wrapped veggies are a great finger food for any party or barbecue! They go great with our homemade ranch dressing or any other type of vegetable dip! And given the fact these are bite sized with a toothpick already in them, there’s no chance for double dipping! Super bonus! Of course, since these are made only from fresh veggies, they are Whole30 compliant, Paleo, and vegan!

These zucchini wrapped veggies look like they take forever!

They don’t, I promise! Simply peeling the vegetables and then chopping them into the right sizes makes the process go fairly quickly. I generally peel my zucchinis first to determine just how many I need to feed the amount of people I’m aiming for. Since the zucchini is the wrapper for all of these, it’s best to get all those done first. I then peel and chop as many veggies as I think I need to fill all my zucchini wrappers, knowing I have more of all of them in the fridge and can prep more later if I need to. I try not waste anything, but if I end up with leftover veggies for the inside (which I often do), I simply throw them in a stir fry within a day or two.

carrot-wrapped-radishes-celeryOh no! I ran out of zucchini!

NO PROBLEM! Though they will be smaller, thinly peeled carrots can replace the zucchini at the drop of a hat! Simply do the exact same thing but use carrots as the wrapper instead of zucchini.

When I run out of zucchini part way through, or just want to add more color to the overall veggie display, I use carrots as the wrapper. I generally only fill the carrots with one other vegetable. Maybe a few slices of radish or celery. I don’t usually fill the carrots with more carrots… as that seems a little redundant!

Lets go through all the steps!

zucchini-peeledFirst, peel your zucchini. I use a Y-peeler for mine. I go from one end to the other, and the Y-peeler slices my zucchini in perfectly thin strips, exactly what I need for these zucchini wrapped veggies.

zucchini-and-veggies-preppedSecond, chop your veggies. Sometimes I peel them and then cut them down to size, sometimes I simply chop them into match-sized pieces. Either way works, I usually tell people to do it whichever way they can do faster.

zucchini-with-veggies-before-rollingThird, lay out your zucchini strips and put some veggies on them. For these particular rolls, I did 3 pieces of carrot, 3 pieces of celery, and 3 pieces of radish. You can leave any of those vegetables out, add in different ones, it’s entirely up to you. Just remember that you need to watch how much you put o your zucchini strip. It still needs to be able to roll up and take a toothpick.

zucchini-wrapped-veggies-finishedFourth, roll your zucchini, add a toothpick, and enjoy! My family likes these veggie wraps dipped in ranch, but they are fantastic dipped in just about any type of dressing or sauce. I like them in cucumber sauce, and they’re even good in some sweeter sauces! Have fun with the dipping sauce and enjoy this awesome little dish!

Zucchini Wrapped Veggies
Simple side dish that looks awesome and is super healthy!
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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 zucchini 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 zucchini strips, add vegetables (usually 3 stick of each veggie is good), roll the zucchini 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/

homemade ranch dressing is incredible

ranch dressing

This is a simple homemade ranch dressing that was modified from the Whole30 version a little bit to make it a little thinner and add a bit more of a kick (that’s the extra chili powder!). Though the recipe was modified, it is still Whole30 compliant and Paleo… delicious!

homemade ranch dressingHomemade ranch dressing is awesome!

My family can seriously eat some ranch dressing! My family says homemade ranch is better than Hidden Valley, which I think is fantastic, and here’s why… Hidden Valley bottled ranch dressing contains MSG, added sugar, added salt, artificial flavoring and other ingredients that simply aren’t necessary. Here’s a great post I found explaining all the ingredients in Hidden Valley ranch and any issues with them: Inside the Label: Ranch Dressing.

We use this ranch for dipping, and as a dressing on salads and other foods. When I use it as a salad dressing, I either add a little extra coconut milk or water to get the consistency I need. It’s a great dressing and I love it that our kids think it’s better than the store bought stuff!

This recipe calls for a cup of mayonnaise… I use our homemade mayo for that, recipe here.

Homemade Ranch Dressing
A deliciously creamy ranch dressing that is Whole30 and Paleo compliant, no added junk!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup mayonnaise
  2. 1/3 cup unsweetened coconut milk with some cream (I put a can of coconut milk in the fridge for an hour and use 1/3 cup of the soupy mixture it ends up becoming)
  3. 2 Tablespoons red wine vinegar
  4. 1 clove garlic (pressed or finely minced)
  5. 1 Tablespoon dried parsley
  6. 1/2 teaspoon onion powder
  7. 1/2 teaspoon ground white pepper
  8. 1/4 teaspoon smoked paprika
  9. 1/8 teaspoon chili powder (optional)
Instructions
  1. Place all ingredients in a bowl and whisk until fully mixed.
  2. Eat and love it!
Adapted from The Whole30
Adapted from The Whole30
Homemade Health Food http://homemadehealthfood.com/

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!