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Clean Eating Cornbread Muffins

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I grew up on cornbread! My mom always made it to go with soup, which we had pretty often growing up! Smelling it baking in the kitchen brings me right back to my mom’s house when I was little. It is the best nostalgia!

Corn can be a tricky thing though because of the gmo’s (genetically modified organisms) corn can be so high in. So, I went for quite a while without eating it and frankly, always avoid it when eating out, etc. unless I am sure that it is made with non-gmo cornmeal. If you’ve avoided gmo’s and then accidentally had them at one point or another, you know that they can make you pretty uncomfortable – sleepy, tired, lethargic, GI distress, disrupted digestion, inflammation, joint pain, etc.

My recipe specifically calls for non-gmo cornmeal – I like Bob’s Redmill brand for this. And just so you know, if a product is listed as organic, that also means that it is non-gmo. But, most products that are known to have gmo’s will have a label on them that states specifically: non-gmo.

I LOVE cornbread that has lots of texture and “stuff” in it, so I put green chiles, bell peppers and corn kernals into mine! But if you like it plain, you will still love this recipe!

These are a great pair with my Clean Eating White Chicken Chili or any chili, soup or stew!

AND, a great bonus is – during the holidays, you can make this ahead of time, freeze it and it’s ready to go when you need to make cornbread dressing. And now, you’ll have a cornbread dressing you can feel really good about eating!

Clean Eating Cornbread Muffins

Makes 12 muffins

Ingredients:

  • 1 cup fine ground non-gmo cornmeal
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 1 tbsp coconut sugar
  • 2 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 cup canned LIGHT coconut milk
  • 2 cage free eggs
  • 2 tbsp avocado oil
  • 1 tbsp apple cider vinegar
  • 1 can (or frozen) organic corn, rinsed and drained (optional)
  • 1 can diced green chilies (optional)
  • 1 medium red bell pepper, diced (optional)

Directions:

  • Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
  • In a large bowl, combine dry ingredients and mix very well.
  • In a separate bowl, combine the liquid ingredients and mix very well.
  • Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
  • Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
  • Pour into muffin tins that have been sprayed with nonstick cooking spray.
  • Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
  • Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.

 

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  1. Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
  2. In a large bowl, combine dry ingredients and mix very well.
  3. In a separate bowl, combine the liquid ingredients and mix very well.
  4. Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
  5. Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
  6. Pour into muffin tins that have been sprayed with nonstick cooking spray.
  7. Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
  8. Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.
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3 Ingredient Paleo Naan with Easy Primal Tzatziki

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This duo of recipes is one of my very favorite things to make for Mo and I (or, just myself 🙂 ) when I get the craving for something bready and unctuous! You know that craving? No? Just me? Ha! If you don’t know it – I’m not sure how to explain it… It’s just this want for something doughy that has a little chew to it and something to dip that texture in just tops it off! …takes it over the edge!

The naan in this recipe is not mine to claim at all! Ashley from My Heart Beets is due FULL credit for this and deserves every bit of it! She’s a genius for many of her recipes, but this one alone made me a believer!

The tzatziki is not traditional in the sense that it does not have cucumber in it. Could you add it? Absolutely! I would use a Hothouse cucumber. Halve it length-wise and then scoop the seeds out with a spoon. Finely dice or grate using a box-grater – a quarter to half of the cucumber depending upon your preference and mix it into the tzatziki recipe below.

I love to serve this with my Primal Greek Casserole (recipe coming soon!) or as an appetizer when we have company over… Or, like I said, when the craving hits me and I want something clean-eating to fill the craving with!

Hope this becomes one of your new go-to’s when you get that craving too! You’ll feel much better for it!

3 Ingredient Paleo Naan with Easy Primal Tzatziki

Makes 2 large Naan or 6 small Naan and 1 cup Tzatziki

Ingredients for Naan:

  • ½ cup almond flour
  • ½ cup tapioca flour or arrowroot flour
  • 1 cup canned light coconut milk
  • pinch of sea salt

Ingredients for Tzatziki:

  • 1, 7oz container 2% or full fat plain Greek yogurt
  • 1 garlic clove, finely minced
  • 1 tbsp fresh dill, finely chopped + more for garnish
  • zest and juice of ½ lemon
  • 1 tbsp white wine vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Directions for Naan:

  • Mix all the ingredients together.
  • Heat a large nonstick skillet over medium heat and pour batter to desired thickness.
  • Once the batter fluffs up and looks firm/mostly cooked – approx. 2-3 minutes, flip it over to cook the other side.
  • Continue until all batter is used.
  • Serve or store in an airtight container, once cooled, for up to one week.

Directions for Tzatziki:

  • Pour the extra water off the top of the Greek yogurt as you want it to be as thick as possible.
  • Place all ingredients except into a medium bowl and whisk well to combine.
  • Garnish with extra dill, if desired.
  • Serve!
  • This can be made one day ahead!

…naan recipe adapted from My Heart Beets

 

 

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Directions for Naan
  1. Mix all the ingredients together.
  2. Heat a large nonstick skillet over medium heat and pour batter to desired thickness.
  3. Once the batter fluffs up and looks firm/mostly cooked – approx. 2-3 minutes, flip it over to cook the other side.
  4. Continue until all batter is used.
  5. Serve or store in an airtight container, once cooled, for up to one week.
Directions for Tzatziki
  1. Pour the extra water off the top of the Greek yogurt as you want it to be as thick as possible.
  2. Place all ingredients except into a medium bowl and whisk well to combine.
  3. Garnish with extra dill, if desired.
  4. Serve!
  5. This can be made one day ahead!
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Paleo Chocolate Cake with Superfood Chocolate Frosting

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Holy-freakin-moly! I can’t even with this cake… Just. Can’t. Even. It is to die for. Literally. No exaggeration. Absolutely life altering.

But here’s the kicker – it’s good for you. I mean, I might insinuating that you should start eating this as part of your daily routine or anything. But I am saying that if you did for a week or so, you’d be no worse for the wear.

And not only is it good for you but it tastes UHmazing. That’s what I do right? Isn’t that why you follow me? …I make things that you think you’ll never be able to eat or indulge in again after switching to a clean eating lifestyle without feeling guilty and/or bloated, etc. after doing so and I make them clean – meaning: unprocessed and anti-inflammatory and taste incredible!

Now, this recipe I cannot take full credit for unfortunately. The frosting is all me! And I’m pretty proud of it, if I may say so myself! But the cake, as mentioned below is from Lisa over at Downshiftology. Check out her other recipes – she’s a mastermind!

But my frosting… I mean, can I just say that it is some of my best work. And, totally plant-based (simply sub honey with maple syrup if you’re strict plant-based) and perfectly stable on the counter for a few days without additives to make it that way. I made this frosting as a test and when it worked (like any recipe I come up with) I literally jumped up and down like a giddy 4 year old. It is crazy how excited I get about really wonderful, flavorful food that I can feel really good about putting in my body.

I can honestly say that I would rather have THIS chocolate cake than ANY regular, white flour, white sugar, etc. chocolate cake. Seriously.

Hope you enjoy this as much as we do!!

Paleo Chocolate Cake with Superfood Chocolate Frosting

….recipe adapted from downshiftology.com

Serves 10

Ingredients:

Dry Ingredients:

  • 3 cups almond flour
  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • 1 ¼ cups coconut sugar
  • 1 ½ cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp espresso powder
  • 2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/3 cup chopped pecans, toasted (optional and sprouted, if possible)

Wet Ingredients:

  • 4 large cage-free eggs, room temp
  • 1 ½ cups canned coconut milk (light or full fat)
  • 1 cup filtered water
  • 1/3 cup coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

Frosting Ingredients:

  • 2 ripe avocados, peeled and pitted
  • ½ cup cacao powder
  • ¼ cup raw/local honey
  • ¼ cup monk fruit sweetener
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ tsp salt

Directions for cake:

  • Preheat your oven to 350 degrees F.
  • Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
  • Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
  • Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
  • Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  • Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
  • Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve!

Directions for Frosting:

  • Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
  • With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
  • Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!

 

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Directions for Cake
  1. Preheat your oven to 350 degrees F.
  2. Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
  3. Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
  4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
  5. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  6. Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
  7. Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve.
Directions for Frosting
  1. Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender.
  2. With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
  3. Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!
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Grain Free Strawberry Blondies

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Y’all!!! I think I may have officially out done myself on these. Can I say that? I feel like this is a safe space to toot my own horn! 🙂

I have been craving strawberries! It’s got to be the fact that it is summer and hotter than hades outside in Dallas! Truth be told, I don’t really like strawberries. Eeek! I know! A nutritionist that doesn’t like fruit. Yep! You found her! It’s definitely a texture thing… I LOVE the flavor of fruits! Well, except bananas! YUCK! Ok, anyway…

So I came across a recipe for Strawberry Brownies but it used a narley boxed strawberry cake mix with Red 40 food coloring and all sorts of stuff that I choose not to put in my body. So, true to form, I decided to make my own clean eating version!

Holy moly these turned out spectacular AND on the first try!

The batter will look off when you put it in the pan. You will think, NO WAY these are going to end up looking like Alix’s pictures. But hang with it. Pop them in the oven and just wait. I am so excited for you to make these! Don’t wait another second! GO! NOW!

These will be your kids new favorite and you’re new go-to summer, easy to make dessert! Promise!

I KNOW you will love these!

Grain Free Strawberry Blondies

Makes 16 blondies…

Ingredients:

  • ½ cup fresh ground almond butter
  • 1 tbsp coconut oil, melted
  • ½ cup coconut sugar
  • ¼ cup monk fruit sweetener
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 cup almond flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 16 slices of fresh strawberries, approx. 5 strawberries

Directions:

  • Preheat oven to 350 degrees F. Line an 8×8” square baking pan with parchment paper and spray with coconut oil cooking spray. Set aside.
  • In a bowl, using a hand or stand mixer, mix together the almond butter, coconut oil, coconut sugar, monk fruit, egg, and vanilla extract until smooth and combined.
  • With a spatula, stir in the almond flour, baking soda, and salt.
  • Spread evenly in prepared pan and arrange sliced strawberries on top in rows of 4×4. Bake for about 20 minutes, or until lightly browned.
  • Cool completely, and then cut into 16 squares.

 

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  1. Preheat oven to 350 degrees F. Line an 8x8” square baking pan with parchment paper and spray with coconut oil cooking spray. Set aside.
  2. In a bowl, using a hand or stand mixer, mix together the almond butter, coconut oil, coconut sugar, monk fruit, egg, and vanilla extract until smooth and combined.
  3. With a spatula, stir in the almond flour, baking soda, and salt.
  4. Spread evenly in prepared pan and arrange sliced strawberries on top in rows of 4x4. Bake for about 20 minutes, or until lightly browned.
  5. Cool completely, and then cut into 16 squares.
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Grain Free Blueberry Muffins

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Can I be honest? I stole this recipe. It’s true. I’ve been claiming it as my own for so long now. But Mo says it’s okay – I can have it. 🙂 It was one of the first recipes he came up with out of his research and education through the Institute for Integrative Nutrition. When we first met – he showed me this recipe and I’ve never made another blueberry muffin since nor have I tried to find other recipes, etc.

Why mess with something that is literally perfect?

This is by far the easiest baking you will ever do. And I’d be willing to bet that if you have people in your household/that you’re feeding that do not abide by “grain free” eating – they will hardly notice the lack of grain-based flour in these!

You can certainly substitute the blueberries with a different berry – blackberries or raspberries perhaps? I just suggest adding another 1/2 tbsp or so of honey if you do, as those berries are more tart than blueberries. And while we’re at it I’ll share my secret – the first 8 ingredients make up the base for all of my muffins. Yup. All of them. I just sub the blueberries with whatever sounds good – pumpkin, apples, peaches, mango, chocolate chips – you name it! I will then alter the spices a bit depending on what I’m using – for example, I’ll add cinnamon and clove if I’m using pumpkin… I’ll add 1 tsp coconut extract if I’m using mango… You get the idea!

So, make these! Have some fun! Have them for your kids as a clean eating after school snack or grab-and-go breakfast! They will love them!

Grain Free Blueberry Muffins

Makes 10 muffins

Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw, local honey
  • ⅓ cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 ½ cups blueberries, fresh or frozen
  • zest and juice of ½ lemon

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  • In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  • Mix dry ingredients into wet, blending with a hand mixer
  • Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  • Place batter into a paper lined 12-cup muffin pan.
  • Bake for 20-25 minutes.
  • Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

 

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  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  3. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  4. Mix dry ingredients into wet, blending with a hand mixer
  5. Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  6. Place batter into a paper lined 12 cup muffin pan.
  7. Bake for 20-25 minutes.
  8. Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
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Meatless Mushroom Meatballs

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Ahhhhh Meatless Monday’s. I really enjoy them! Sometimes it turns into a “Meatless Thursday” – nevertheless, while protein is obviously an incredibly important macronutrient, it is so wonderful on the body’s digestive system to take a break from animal protein sometimes – specifically meats – as these are toughest on the bloodstream and gut to break down. This is not a bad thing. Hear me: I am NOT advocating a meatless LIFE. but it is a great thing to offer the body a chance to break from it on occasion.

Mo and I spent the last 8 days in Maui, Hawaii. It was AMAZING. I will spare you the details so as to not rub it in 🙂 but suffice to say, we lived on fresh fruit smoothies and wild caught fish every day! It was fabulous!

Given that, we came back feeling pretty good… Sometimes travel can really take it out of you – especially when you don’t stick to your typical routine of clean-eating or perhaps drink alcohol more than normal, etc. Plus, travel in and of itself can be tough on the body… Plus, we’ve had a TON going on with LINK Endurance over the past month. So many WONDERFUL things that we are thrilled to share with all of you (are you signed up for our weekly newsletters!?!?) but nonetheless, I feel like we’ve been go-go-go for weeks now, even in Maui.

When we got back to Dallas we both decided it would be a good idea to give our bodies a little break and an easy way to do that would be going meatless at dinner for 5 days.

One of the greatest things I took away from practicing plant-based a few years ago is just because meat is available doesn’t mean I actually need it or want it. It’s just the American way right? We have a protein at every meal. I think it is SO important (and you know this if you follow us!) to LISTEN TO YOUR BODY! Before you order at a restaurant or decide what to cook for dinner – really think about it: do you WANT meat? Are you actually hungry for it? If so, YES! By all means! Have it! But if not, consider going meatless. Our bodies are so wise… If we listen consistently enough and actually adhere to, we will balance ourselves out so naturally. Okay now I’m getting on one of my favorite tangents! Back to the recipe!

These meatballs were absolutely delicious! All the texture and meatiness of the typical meatball but – no meat. And if you want to make them vegan, omit the optional cheese (perhaps use nutritional yeast instead…) and omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Last weeks recipe: Spinach and Egg Stuffed Sweet Potatoes started us off on our 5 days of meatless dinners! Follow along for next weeks recipe! Perhaps you use these for at least one meatless meal each week!? I served ours with a simple salad, but you could also serve with Zucchini Noodles or Cauliflower Rice or perhaps your favorite Pasta or White Rice!

Hope you enjoy these as much as we did!

Meatless Mushroom Meatballs

Makes 16-18 small meatballs, Serves 4-6

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • approx. 20oz baby portabella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • ½ cup gluten free instant oats
  • ½ cup almond flour
  • ½ bunch flat leaf parsley, finely chopped
  • 2 cage free eggs*
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • dash cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1, 24oz jar marinara sauce*
  • parsley to garnish, leaves only
  • 1/3 cup grated raw/unpasteurized parmesan, pecorino or manchego cheese

Directions:

  • In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  • Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down – you’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  • To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  • Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  • When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  • Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  • Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!

Notes:

  • My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.
  • If you want to make this entirely plant-based, omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Recipe adapted from Tania at cooktoria.com

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  1. In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  2. Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down - you'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  3. To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  4. Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  5. When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  6. Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  7. Garnish with fresh parsley and/or grated cheese of choice. Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!
Recipe Notes

My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.

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Snickerdoodles – 2 ways!

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It’s almost CHRISTMAS!!! I am so excited! I have been baking all week! If you follow me on Instagram, you’ve seen the beautiful pecan pie I made! I seriously cannot even believe it turned out so well! I know – I’m a food blogger and recipe innovator. I shouldn’t confess to that. But, I am also a human and frankly, pies are not my strong-suit. Just ask Mo. Poor guy. He’s been the guinea-pig for some epic fails. LOL!

Anyway! Enough about pie! Let’s talk COOKIES!

I asked Mo what kind of cookies “Santa” wanted this year and without hesitation his response was “Snickerdoodles with white flour!” Ha! I laughed and then said, “Wait… Really?” Not out of shock, but because he was very adamant about me using white flour instead of almond, etc. I have zero issue with this so long as we’re able to use a high quality organic, unbleached, un-enriched flour. Remember: the ultimate goal for us in our home and for our clients is that we eat as unprocessed as possible. And this is the issue we have with run-of-the-mill flours – they have all been so processed via being bleached, enriched, run through machine after machine… THIS is what denatures tha nutrition and why they cause so much digestive upset for people. I’m not saying gluten-intolerance or sensitivity or full-on celiac is not real!! But what I am saying is that if we focus more on unprocessed grains/flours – meaning as little heat as possible has been applied to to them to get them from grain form to flour form, we probably would not have the “gluten epidemic” we’ve experienced in the last several years. Not intending to preach – just “food for thought…” Pun intended! 🙂

So, based on his request, I thought it would be fun to try a Primal version – using an organic, unbleached, un-enriched white flour (I used Bob’s Red Mill) and a grain free and gluten free Paleo version – using almond flour.

So, I made both batches, set each cookie side by side and had Mo taste them, without telling him which was which. Guess which one he liked the best? …the Paleo. He liked the Primal too – but said the Paleo was more doughy and he LOVES doughy anything!

So if you like a softer cookie – Paleo is the way to go! If you like a crunchier cookie – Primal all the way!

So, sounds like Santa will be getting Paleo cookies at the Brossette’s this year! Hope you all enjoy!

HAPPY HOLIDAYS!

PRIMAL Snickerdoodle Cookies

Makes 18 cookies…

Ingredients for Cookies:

  • 1 stick unsalted Kerrygold butter
  • ½ cup coconut sugar + 2 tbsp for rolling cookies in
  • 1 cage free egg
  • 1 tsp vanilla extract
  • 1 1/3 cups unbleached, organic all purpose white flour
  • 1 tsp cream of tarter
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground cinnamon

 Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  • In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  • While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  • When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  • Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  • Store in an airtight container for 5-7 days.

PALEO Snickerdoodle Cookies

Makes 12 cookies…

  • 2 cups almond flour
  • 1/8 tsp salt
  • ¼ tsp baking soda
  • 5 tbsp coconut oil, melted
  • ¼ cup raw, local honey
  • 1 tbsp vanilla extract
  • 2 tbsp coconut sugar
  • 2 tbsp ground cinnamon

Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Place on cooking sheet, and flatten – using the bottom of a cup sprayed with coconut oil cooking spray.
  • Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes – they will firm up to the perfect texture.
  • Store in an airtight container for 5-7 days.
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Instructions
Primal Snickerdoodle Cookies
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  3. In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  4. While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  5. When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  6. Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  7. Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  8. Store in an airtight container for 5-7 days.
Paleo Snickerdoodle Cookies
  1. • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  3. • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  4. • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  5. • Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
  6. • Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
  7. • Store in an airtight container for 5-7 days.
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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Sea Salt Caramel
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Sea Salt Caramel
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Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

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Instructions
  1. Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  2. Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
  3. Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
  4. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  5. Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
  6. Season the sauce, to taste, with salt and pepper.
  7. Serve over zucchini/squash noodles or cauliflower rice.
Recipe Notes

I've only found this brand at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

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Lemon Poppyseed Muffins – 2 ways!

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Primal or Paleo? That is the question. Or, how about both and more muffins for all!?!

LINK Endurance coaches moderation and not living in any extreme. While we completely stand behind the concept of Paleo, we also recognize that it is not for everyone. We do not believe that “one ‘diet’ fits all” — everyBODY is different and therefore needs to be fed/cared for differently. Hence, our holistic approach.

Before I get carried away with that (I’ll save our Podcasts and Facebook Live sessions for that!) let’s dive into these recipes! It’s summer and nothing sounds better to me right now than CITRUS! It’s cool,it’s refreshing, it’s hydrating! …did you know that by adding lemon or lime to your water, your cells absorb the hydration from the water more? A little trivia for you! So I decided to make these LEMON Poppyseed Muffins two ways — a Primal version, which includes a high quality dairy and a Paleo version which is completely grain free and dairy free.

Both make easy grab-and-go Breakfasts, snacks to take to school or the office, pre/post workout fuel, etc!

Make one or the other or both – you’ll love them! And let us know how they turn out! And if you make both — let us know which one is your favorite!!

Primal Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup 2% or Full Fat PLAIN grass fed Greek Yogurt
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup + 1 tbsp raw/local honey
  • 1 tbsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.

Paleo Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsweetened applesauce
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup raw/local honey
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
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Paleo Lemon Poppyseed Muffins
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Instructions
Primal Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.
Paleo Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
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