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!

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.

 

nicely spicy salsa

spicy-salsaA very nicely spicy salsa that adds a fantastic kick to any Taco Tuesday!

We don’t always do Taco Tuesdays at our house, but when we do, we have nicely spicy salsa!

This salsa is the perfect blend of spicy hot and awesome flavor.The flavors truly do mix well, and the kick they provide is like fireworks for you taste buds! When making this salsa for our youngest child, I generally leave out the chipotle chili and cut the jalapeño in half. This is simply because our youngest son isn’t a fan of spicy, though I’m hoping he will be one day!

This recipe takes minimal prep time, as everything is put into a food processor, meaning fine chopping or dicing is completely eliminated from the process. I’ve said it before and I will say it again… minimizing prep time is a huge bonus! It allows us all to spend more time doing what we love and less time chopping things!

This recipe is absolutely Whole30 and Paleo compliant. We use all fresh ingredients and we love eating as healthy as possible!

Nicely Spicy Salsa
A fantastically spicy blend of flavors to give a kick to your cuisine!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 can diced tomatoes (14.5 oz)
  2. 1/4 medium red onion
  3. 1 jalepeno
  4. 1/2 bell pepper
  5. 2 Tablespoons fresh cilantro
  6. 2 cloves garlic (or 1 teaspoon garlic powder)
  7. 1/2 teaspoon chipotle chili powder (use 1/4 teaspoon or do not add to make less spicy)
Instructions
  1. Drain diced tomatoes.
  2. Add all ingredients to food processor and process. NOTE: ingredients do not need to be diced or chopped up small because they are all going into the food processor!
  3. Pour into a bowl and ENJOY!
Homemade Health Food http://homemadehealthfood.com/

sausage egg sandwich

sausage egg sandwich
Sausage and Egg Sandwiches
Serves 2
Feels like you're eating a muffin, but there's no bread!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 sausage patties, homemade or store bought, depending on your preference.
  2. 4 eggs
  3. 1 tablespoon butter (or clarified butter or ghee)
  4. 1/4 cup water
  5. Mayo and/or mustard
  6. *you need biscuit cutters or something similar for this recipe
Instructions
  1. Cook sausage patties, set aside.
  2. Heat skillet over medium heat and melt the butter in the skillet, coating the bottom.
  3. Set biscuit cutters into the skillet.
  4. Break each egg in a small bowl one at a time and break the yolk with a fork (no need to beat the eggs), drop each egg into a separate biscuit cutter within the skillet.
  5. Pour the 1/4 cup water into the skilled OUTSIDE of the biscuit cutters.
  6. Cover skillet and let cook until the eggs are done, usually about 5 to 10 minutes, depending on how hot the skillet is.
  7. Remove eggs from skillet, let cool a little bit, put 1 sausage patty between 2 eggs, add mayo, mustard, or any other condiments you want.
  8. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Like eating a sausage egg sandwich, but without the bread!

Totally awesome, packed with protein, absolutely delicious! This breakfast is easy to make, doesn’t take long, and even on a diet that doesn’t include wheat, you feel like you’re eating a muffin. I was surprised the first time I tried making one of these, using the egg instead of bread. I really thought the eggs would fall apart in my hands. Thankfully, the eggs held together and they turned out great!

It is a little odd to use eggs instead of muffins or some other type of bread, but it is healthy, delicious, and gluten free! I could eat a sausage egg sandwich every day for breakfast! Even the kids like these, which is always a wonderful bonus! Healthy kid approved foods can be difficult to find, especially considering that some kids are extremely picky. But this fills them up and definitely gets them through to lunch.

sweet creamy bacon sauce

sweet creamy bacon sauce

This sweet creamy BACON sauce is incredible. And, as the name of the recipe coveys, it does indeed have bacon… so you know it’s good!

Sweet Creamy Bacon Sauce
Serves 2
An amazingly sweet and creamy sauce, with bacon of course! Fantastic over chicken.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3 strips bacon
  2. 2 cloves garlic, minced
  3. 3/4 cup mayo
  4. 1 tbsp butter (or ghee or clarified butter)
  5. 1 tsp chopped parsley (1 1/2 tsp if fresh)
  6. 1/2 tsp black pepper
  7. 1/2 tsp salt
  8. 1/2 tsp onion powder
  9. 1/4 tsp paprika
Instructions
  1. Cook the bacon and chop into bits- this is the part of the "cook time" that takes the longest.
  2. Heat butter in sauce pan over medium heat.
  3. Once the butter is melted, add the bacon and garlic.
  4. Let simmer until the garlic becomes aromatic, about 2 minutes, stirring often.
  5. Add all other ingredients. Simmer, stirring often for about 2 more minutes to allow the flavors to combine.
  6. Add mayo, simmer another 1 minute to allow mayo to heat up, then remove from heat and whisk mixture until sauce becomes creamy (aside from bacon bits).
  7. Best over a chicken dish... enjoy!
Homemade Health Food http://homemadehealthfood.com/

Have your sweet creamy bacon sauce over chicken and sauteed kale with cashews!

This is a fairly straightforward thing to make. Simply put about a teaspoon of butter in a saucepan, add chopped up cashews and kale, moving it all around in the pan often. Serve with baked chicken.

When chopping up cashews or other nuts, especially when they’re to be served as above, sauteed, large chunks good, I usually throw the nuts in a plastic bag and bash them with the handle of a butter knife. This allows for a variety of chunk sizes and it’s super quick. Not to mention you don’t have use a food processor or anything, which means fewer dishes.. always a win!