I adore blueberry muffins, particularly warm from the oven when the blueberries burst when you bite them. In this Paleo version, almond flour and coconut oil come together with eggs, sweet dates, wild blueberries and vanilla to form a luscious treat for the senses. My kids, who are extremely picky about texture, vote “thumbs-up” on this recipe. I made a batch the other day so that my kids would have a healthy snack alternative after school. My son informed me this morning that he ate 5 yesterday! Five! I consider that a success in the mom-approved snack department! Once I finished patting myself on the back, I realized that I may need to put these under lock and key. Although these are chock full of healthy ingredients, that’s quite a few almonds to consume in one day, even for an active twelve year old. 🙂
“I found my thrill on Blueberry Hill” ~ Fats Domino
I’ve included an optional crumb topping recipe that can be put on these muffins before baking or skip the topping all-together and enjoy the pure unadulterated goodness of freshly baked blueberry muffins without any guilt!
My family and I have been very fortunate this summer berry season as my organic strawberry plants have born a boatload of sweet, fresh fruit. I filled 2 2’x4′ raised garden beds with strawberry plants two years ago and they barely gave up a pint each season those years. This spring they took off finally, filling out nicely and growing tall, full of white flowers that turned into berries as the summer heat came on. We’ve reaped an estimated six pounds of the juicy red berries this year, spread out over several weeks, and there are more to come! I’m in berry heaven!
I considered making strawberry jam but to be honest we’ve been eating them too fast to have much left each week for jam. But Strawberry Shortcake? That we can do! And even better…a Paleo version that is high in protein for a satisfying and healthy treat. Continue Reading
As promised, here is recipe #2 in my exploration of beef alternatives. This one uses bison, which is the closest taste to beef that you’ll get. This is one meat that I’ve cooked with often as my family has often preferred it to ground beef.
Recipe #1 in the “Where’s the Beef” series, Elk Burger Extraordinaire yields a rich and satisfying dinner, however I can admit that it requires multiple pans and coordination for all those yummy toppings. That is usually the type of cooking I save for a weekend as my weeknight cooking time is fairly limited if I want to eat dinner at a decent time. My second meal to share with you is therefore an easy one as it can be prepared in a single pan. I steamed haricot vert on the side of mine so I used two pans, but there’s no reason you can’t just throw smaller-cut veggies right into the mix with the cauliflower and saute them instead.
Here is my final recipe shared as part of my “Where’s the Beef” series. For the first two recipes, check out Weeknight Bison Stir-Fry and Elk Burger Extraordinaire. This recipe replaced beef with wild boar in my meatball recipe, and in my 2nd attempt included a few additional tweaks that suited the pork, which technically wild boar is. Given that, my conclusion drawn from experimenting with this recipe is that wild boar is not a similar taste replacement to beef, but better suited to a commercially-raised pork substitute. Seasonings that would therefore pair well with wild boar are the same that would compliment pork- ginger, garlic, apples, mustard, cloves, soy (or a coconut amino alternative) and sage, for example. I’ve used several of these seasonings in this recipe as opposed to the traditional Italian seasonings I normally use in beef meatballs, which paired well with the zucchini and summer squash noodles.
Time sure has been flying by! I can’t believe Thanksgiving is next week. It is one of my family’s favorite holidays. We will miss spending it with our extended family on the East coast, but are fortunate that several friends will come share a meal with us. I’m sure you know by now if you follow my blog that I eat a strict Paleo diet for health reasons, but also I truly enjoy it. This means that my Thanksgiving meal will be full of delicious vegetable dishes, meats, nuts and fruits. Many of you may be thinking… a Thanksgiving without bread, macaroni and cheese and sugar?! How is that even possible? Well, it’s actually pretty easy considering the umpteen ways to prepare vegetables, all the cookbooks and websites offering Paleo recipes and the plethora of grain, dairy, sugar and gluten alternative ingredients at the grocery store. There are so many wonderful dishes you can make using wholesome ingredients without having to be in the kitchen for a week straight. Be thankful for your health by rewarding it this Thanksgiving with a delicious, and surprisingly simple, Paleo meal. I know I will!
This is the first in my “Where’s the Beef?” posts where I try out red meats other than beef. I found that elk has a similar taste to beef, but much leaner. It’s a good thing the meat is so lean, considering the luxurious toppings I paired it with. 🙂 They complemented each other perfectly!
I LOVE roasted vegetables. I’m not exaggerating. When I was a kid I told my sister I loved lima beans, so she told me if I loved them so much I should marry them. I have a distinct memory of waltzing with the pan of lima beans while she hummed the wedding march. Well, these days, I’d do the same with roasted veggies! When I am on vacation and I can’t find a restaurant that serves them, I have serious withdrawals and that’s the first thing I make when I return. I just went camping over the weekend and took some of the below recipe along with me in the cooler. I warmed them up on the camp stove until sizzling and enjoyed them on a bed of lettuce with a grilled bison burger. It was delicious! I don’t think I’ve met a roasted veggie that doesn’t pair well with whatever meat I happen to be having for dinner. Continue Reading
One of my family’s favorite baked goods is pumpkin bread. I’ve been making it since I was a twelve year old girl with an early love of baking. I was given my first cookbook, a classic Betty Crocker, and spent the next few years working my way through the recipes. Out of all the things I made, the pumpkin bread recipe got the most use. We’ve tried various other recipes and box mixes over the years, but the classic Betty Crocker pumpkin bread recipe is still preferred by my family and always a hit with friends and co-workers.
I can no longer eat this version now that I follow a grain-free, sugar-free diet, so over the last few years, I’ve tried a few Paleo pumpkin bread recipes. I’ve never found one that tasted as good as our family favorite, but this year I think I finally nailed it. Continue Reading
Eeek, Christmas Day is almost upon us! Where did this month go?! For me, travelling, work and a cold-turned-sinus-infection have kept me busy on top of the usual holiday fanfare. But not too busy, which is a first for me at Christmastime. I have mastered the art of saying “no” this month and not trying to take on more than I can handle. My long-overdue haircut can wait until after Christmas, as can some friendly get-togethers, and I will be sending New Year’s cards with the dubious mailing date of “sometime in 2017” in lieu of Christmas cards. Instead, I’ve tried to maximize fun time with my husband and sons, as well as ensuring I set aside time for some self-care. Sorry folks, that also meant less time worked on the blog, social media and writing this month, but you’re all hopefully doing the same!