Paleo Carrot Ginger Muffins

A really amazing friend of mine had her birthday this month and one of her favorite things is carrot juice. Using my juicer I gifted her a refreshing juice and made these Carrot ginger muffins to go alongside. It was a major success and she loved them!  For the topings, I just got creative and added some fresh carrot and some of the powdered ginger.

 

Ingredients:
1 Cup Carrots, About 2 Medium Carrots
1 Tsp Ground Ginger
1 Tbs Grated Ginger
1/2 Tsp Cinnamon
2 Cups Almond Flour
1 Tsp Baking Soda
1/2 Cup sweetener ( Maple Syrup or honey)
1/2 Cup Coconut Oil or Avocado Oil
3 Eggs

1/4 Cup Raisins or dried cranberries ( *optional and delicious)

12 Count

Directions:
Preheat oven to 350 F
1. Grate your carrots and ginger.
2. In a mixing bowl add in your Almond flour, Eggs, Coconut oil, Ginger powder, Baking soda, Coconut oil ( Melted), and Cinnamon.
3. Mix in your grated Carrot, Sweetener, and raisins.
4. Place in muffin holders and bake in the oven for 20 minutes or until a toothpick or knife comes out clean when you insert it into the center.

Drizzle these with some syrup and enjoy!!

Pineapple Jalapeno BBQ Sauce

Something about homemade always tastes better. This sauce was so GOOD!! Making things from scratch has been one of my newer adventures. I understand the need to save time but the taste of homemade is nostalgic. This is the sauce I used for my BBQ pineapple pulled pork and I have linked this to the original post. If you are short on time you can make it the day before and store in an airtight container.

Homemade BBQ Sauce 

2 cups pineapple juice
1 Can Tomato Paste
1 Can Tomato Sauce
1/2 Yellow onion diced into small pieces
2 tablespoons minced garlic ( about 5 Cloves)
2 1/2 tablespoons grated or minced fresh ginger
1 Jalapeño, diced, seeds removed. Can sub-Shishito or poblano.
3 tablespoons Apple cider vinegar
1 Tbs Coconut Aminos
1 Tsp Salt

1. Dice up your jalapeño, grate your ginger, and dice up your garlic
2. In a medium saucepan on medium-low add all your ingredients in.
3. Simmer for 30- 45 minutes. If it boils over you have it on too high.
4. Taste and add more salt if necessary.

Add this to your favorite meat dish, Sauteed Mushrooms, or as a dip for your game night.

No Bake Vegan Almond, Date, and Pecan Doughnuts.

Blender required.

 

This recipe I have made before but this is the first time I used Barhi Dates. If you are not able to get the Barhi you can opt for the Medjool, it will still taste just as good. Barhi Dates have an almost caramel-like flavor. These I made for a good friend of mine who wanted a healthy dessert. He loved them! So if you’re having a get-together or party these are perfect finger food and will curb your sweet tooth.

Ingredients:
2 Cups Almond Flour
1/3 Cup Coconut Oil
1 Cup Almonds ( I like using slivered)
1 Cup Pecans
1 Tbs Cinnamon
1 Cup Dates ( I used a mixture of barhi and Medjool)
3 Tbs Water
3/4 Cup Coconut Sugar ( for Rolling them in, if you don’t want to you don’t need to do this part)

Yields about 25- 30 Doughnuts

Directions:
1. Cut up and de-seed your dates. Soak them in a bowl with about 3 Tbs water. This will make them a bit softer and also add some liquid to your doughnuts.
2. In your blender add in your Coconut Oil first, Cinnamon, then the almond flour. Turn your blender on low to mix together everything.
3. Add in your dates and the liquid you soaked them in. Liquid should not exceed 3 Tbs. Set aside any leftover liquid in the chance your doughnut mixture is too dry.

The key to getting everything to blend together well is to do in parts. If your blender wheels keep spinning and not touching any of the dough you need more liquid. If it turns into a runny mess don’t panic add in more almond flour. Your welcome to add in the nuts but I like to fold them in afterward.

4. Remove mixture and place into a bowl. Fold in the Nuts and coconut flakes. Roll the dough into 1″ or 2″ Balls.
5. On a plate pour out the coconut sugar and roll the doughnuts in the sugar and place in an airtight container in the fridge for 15 minutes before serving.
6. When ready to serve set out and enjoy.

Placing them in the fridge allows them to harden a bit. When coconut oil gets cold it gets firm. This will allow the doughnuts to hold their shape better.

If you don’t want to do coconut sugar you can roll them in coconut flakes or nuts.

Collagen Sweet Potato Blondies

Adapted from Gundrys Plant Paradox Cookbook.

Need ideas for breakfast or even dessert? You have found the right recipe. I even added some Primal Kitchen Vanilla Collagen in here to help with your bones, hair, skin, and gut. I enjoy using their products because if the simplicity and versatility. This is the same collagen I use in my coffee in the morning. As you will soon find out it also goes well in Sweet Potato Blondies. It’s an easy way to get my son to get more nutrition in his diet. He is a very healthy eater already but this way he sees it as a treat even though it really is a super healthy brownie.

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I’ve been taking collagen on and off for about 2 years now and I love it! If I continuously do it every day in about two weeks I really notice a significant improvement in my skin and hair. My knees don’t pop as much as they used to and my hair has been growing a lot more. I do think this supplement is even more beneficial long-term and it is something I will continue taking forever. If you don’t want collagen from animals there is marine collagen and other forms. Vitamin C and hyaluronic acid can also help your body absorb more collagen. Even eating certain foods can help as well if you don’t want to take more supplements.

If you drink bone broth you are already getting collagen. The simplicity of buying a powdered form is you can mix it into almost anything. Unflavored collagen will just dull the flavor of whatever you put it into. If you’re using a Vanilla or Chocolate Collagen Protein you can just bland with water and it tastes good.

 

Exhibition

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Ingredients:

1/3 Cup Coconut Oil
3 scoops Primal Kitchen Collagen Protein Vanilla
4 tbs Syrup Or 3 Tbs Xylitol
1 1/2 Cup Sweet Potato ( About 1 Medium sweet potato)
1 Cup Coconut Milk
2 Eggs
1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Vanilla Extract
1/2 Tsp Salt

Prep for the sweet potato:
Set your oven to 350
Place sweet potato on a baking sheet and stab it all over with a fork. Place in oven and bake for 30 minutes or until soft.
Cut open the top and scoop out the insides. Or if possible peel off the skin.

 

Directions:
1. Preheat your oven to 350
2. Mix the coconut oil and the sweetener together.
3. In a medium bowl mix together the Collagen Protein, Almond Flour, Coconut Flour, Baking Soda, Cinnamon, Slat.
4. Mix all the wet ingredients into another bowl, Sweet Potatoes, Coconut Oil, and Sweetener, Coconut Milk, Eggs, Vanilla Extract.
5. Mix the wet ingredients in with the dry.
6. Place in a Dish Lined with Parchment Paper. You can also place these in an 8 x 11 oiled dish but I find its easier to get out of dish if it’s lined with parchment paper.
7. Bake for 40 minutes and allow to cool a bit before serving.

 

 

 

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Tips:
For the sweetener, I used Shady Maple Farm Maple Syrup it is sweetened with xylitol.
Your welcome to use any sweetener you like and taste the better just make sure it isn’t overly sweet.

The consistency of these are fudgy trust me it isn’t undercooked.

 

I am in no way a nutritionist, I am however studying to be a certified nutritional consultant. Please do your own research.

 

 

 

Instant Pot Spicy Pineapple Pork

Ingredients:
2 Lbs Pork shoulder ( bone in or boneless)
1/2 Cup Pineapple Juice
1 Cup Pineapple chunks / Cut pieces)
1 Tbs Coconut oil / Avocado Oil/ Ghee
1Tbs Cumin
1 Tbs Basil
1/2 Tbs Black Pepper
1/2 Tbs Salt ( Add more if desired)
1 Small Jalapeno

Homemade BBQ Sauce 

 

( You can buy a can of pineapple chunks but I prefer a fresh pineapple, the can will give you the juice and using a fresh pineapple you will need a juicer)

I used a Bone in pork shoulder because I really like how tender the meat is when it’s closer to the bone.  The Original recipe is on nomnompaleo.com

  1. If you have the boneless roast chop it up into cubes. If you have the bone in don’t worry about precutting it. Season your roast with the Cumin, Basil, Black pepper, and Salt.
  2. Set your Instant Pot to Sautee and add in coconut oil and sear your roast or cubed pieces.
  3. Turn the Sautee setting off and add in 1 Cup of your Pineapple Jalapeno bbq sauce.
  4. Set your Instant Pot to Pressure cook for 30 minutes for Chunks and 35 for bone in. Make sure to close the pressure valve.
  5. After the allocated time release the pressure valve and remove the lid. Add in the pineapple chunks and bbq Sauce and serve.

If you like you can make some white or brown rice to serve with this.  Even some baked sweet potatoes would be super tasty to serve with this dish!

Because I’m still learning how to use an instant pot
The original recipe is on nomnompaleo.com <3

 

Paleo Blueberry Lemon Muffins

The urge to buy some premade muffins were strong this week. I was stronger though. These muffins are super easy to make and only take about 35 minutes. They are perfect for a quick morning breakfast and I even had one the other night for dessert.

Ingredients:
2 Cups Almond Flour
2 Tbs Coconut Oil
1 Tsp Organic Lemon Flavor
1/2 Cup Coconut Milk ( Any Milk)
3 Eggs
2 Tbp Honey OR 1 Tbs Xylitol
1/4 Tsp. Salt
1 Tsp Baking Powder
1 Cup Fresh blueberries ( or frozen )
Directions:
Set your oven to 350

  1.  In one bowl mix all your dry ingredients and in another mix together all your wet.
  2. Combine the wet ingredients into the dry and fold in the blueberries.
  3. Fill your cupcake holders 3/4 of the way with muffin mixture.
  4. Bake in the oven for 25 minutes or until you can puncture it with a toothpick and it comes out clean.
  5. Allow to cool and serve warm!

Gundry Shrimp and Kale Spaghetti

This has been one of my favorite cookbooks as of lately Plant Paradox Cookbook. I try not to have shrimp too often but I was intrigued by the use of kale and the miracle noodles. Both of these ingredients I have not cooked with before and I think this dish came out great and I definitely will make it again. This was a quick dinner and possibly the longest part was deveining the shrimp.

With the leftover coconut cream, I put mine in an ice cube tray that I can add to a smoothie later. YUM

You can make this dish vegetarian by omitting the shrimp and adding in your favorite steamed or grilled veggies. I think it would go great with some broccoli or bell peppers.

I used an off brand of the miracle noodles and it came out just fine.

Ingredients:
1/4 Cup extra- virgin olive oil ( I used Coconut oil)
1 Yellow Onion ( original recipe calls for brown onion)
3 Cloves Garlic
6 Oz Wild Caught Shrimp deveined
2 Cups thinly sliced kale
Juice of 1 lemon
2 Tbs Nutritional Yeast
1 Package Miracle Noodles
Salt

Directions:
1. Heat Olive Oil over medium heat.
2. Add in onion, cook for 3-4 minutes until translucent
3. Add in diced garlic and shrimp and cook for a few minutes until shrimp are pink on the outside.
4. Reduce heat to low and add in kale, coconut cream, and lemon juice. Once the kale is wilted add in nutritional yeast.
5. Cook for 3-4 minutes and add in the miracle noodles and cook an additional 2. Ready to serve.

Cooking miracle noodles.
1. Bring a pot of salted water to a boil.
2. Remove your noodles and rinse them under cold running water for 2-3 minutes.
3. Transfer noodles to boiling water and cook for 2-3 minutes
4. Plan in a dry pan over medium-low heat and stir the dry noodles to get rid of some of the moisture. I cooked mine for about 5 minutes.

Instant Pot Shredded Chicken Tacos

Not only does this recipe taste amazing but it can all be made in about 20 minutes. It helps if you premake the rice (or use up old rice you have in the fridge) I made my own version of “Mexican rice” but you could use regular rice with some cilantro and lime juice. Additional recipes and ingredients for what you want to add will be later in this post. If you’re looking for a freezer friendly meal, this is it. You can make a double batch and freeze half to use for another day or camping.

Ingredients for Shredded Chicken:
2 Lbs Chicken Thighs
1/2 Yellow Onion
1/2 Tsp Garlic powder
A desired amount of salt
1/3 Cup Vegetable or chicken broth
1/2 Cup Sauce of choice ( I used Red Duck Hot Honey Chipotle )

Directions:
1. Dice your yellow onion and set your instant pot to sautee. Add in oil and onion and cook until translucent. Turn off the instant pot.
2. Add in chicken, garlic powder, Salt, and broth and put a lid on instant pot making sure the valve is closed
3. Set your instant pot to pressure cook for 20 Minutes and let it do its thing!!!
4. Once done carefully release valve to release pressure ( be careful it will be hot!!)
5. Shred chicken with two forks and serve!

Optional and delicious additions

Guacamole

Ingredients:
2 Ripe Avocadoes
1 lime
pinch of salt
1/4 Cup Cilantro
1/4 Diced Red Onion

Directions:
1. Cut up and smash avocado.
2. Chop up cilantro and red onion and mix in.
3. Add chopped cilantro and juice of one lime and mix!

Store any leftovers in an airtight container and place a piece of wax or saran wrap on top to keep air from getting to the guac. This will keep it from browning.

 

My weird version of Mexican rice
Ingredients:
1 Cup Organic White Sushi Rice
2 Cups Water
1 Tbs Avocado Oil
1 Tbs Tomato Paste
1/4 Cup Diced Yellow Onion
1/2 Tsp Cumin
1 Tsp Salt
1 Tbs Avocado Oil
1 Tsp Chili Powder
2 Tsp Garlic Powder

Directions:

  1. In a medium nonstick pan add in 1 Tbs Oil and heat to medium. Add in Onions and Rice and stir until the rice turns golden brown. Reduce heat
  2. Carefully add in water and tomato paste and turn the heat down to a simmer. Should take about 15 minutes for the water to absorb into the rice.
  3. I always taste the rice to make sure its where I want it to be. Add in the spices and stir!
  4. Add it to your yummy shredded chicken tacos or use this recipe for a side dish with some of your favorite taquitos!!

Veggie Quesadillas with Diary Free Cream Cheese

Never in a million years would I have thought that Kite Hill Almond Cheese would taste good on a quesadilla. Making these were pure joy to my taste buds! Paleo, Vegetarian, and almost vegan ( Sub out for vegan tortilla). These are great for lunch and easy to make a large serving to share with friends and family. If you want to make your own fresh tortillas, Check out a recipe here. There is a variety of different companies out there, one of my favorites is Siette. They make Cassava flour tortillas and the ones I used are Vegan-friendly.

 

Ingredients:
2 Chopped Bell Peppers
3 Medium Mushrooms of choice
1/3 Cup Diced Red Onion
1 Container Kite Hill Cream Cheese ( Plain or Chive both are delicious)
1 Package Siette Cassava Tortillas
2 Avocados
Juice From 1 Lime
1/4 Cup Cilantro
Pinch Salt
2 Tbs Avocado Oil
1 sliced Jalapeno

Directions
1. Wash and cut all your veggies.
2. In a pan over medium heat add in veggies and avocado oil and cook until tender.
3. In a medium bowl mix together avocados, chopped red onion, cilantro, lime, and salt. Guacomale!!!!
4. Heat up tortillas if desired and put all together.

 

Paleo Pop Tarts

Yes, you read that title right. Paleo Pop tarts happened in my kitchen today. It was an interesting experiment and one of which I almost bailed out of and turned them all into thumbprint cookies. This recipe does require patience and lots of tapioca or coconut flour to keep everything from sticking together. It is worth it though and now my household can enjoy some healthy pop tarts.

When I was pregnant with my son I craved these. Back then I wasn’t health conscious, or at least I was confused about the whole meaning of “healthy”. I looked forward to these things, I would cook them in the oven or toaster until they got chewy. You know when you leave them in the toaster too long, then let them cool off completely the jam in the middle almost reaches a gummy texture and I loved them this way. These cook the same and I’m really excited that after 4 years I can enjoy these again without any drawbacks. WINNING!!

12 Count

Ingredients:
1 Box Simple Mills Pancake and Waffle Mix
2 Room Temperature Eggs
6 Tbs Cold Butter
1/3 Cup Water
1 Cup or more of Arrowroot flour or other flour for dusting.
Jar of your favorite Jam or Jelly. I used an Apricot and a strawberry both have no added sugar or unnecessary ingredients.
Directions:
1. In a large bowl add pancake mix and cut cold butter into the dough and mix in.
2. Add in eggs and water and mix thoroughly.
3. Place in fridge for 2 hours.
4. The dough is going to be sticky, Place some parchment paper down and dust with flour. Use more flour if needed you want the dough pliable but not brittle.
5. I actually used my hands and not a rolling pin so whichever is easier for you. Dust the rolling pin or your hands and grab a small amount of the dough and form into rectangles. I made mine about 4″ by 6″.You want to have them be a bit wide so there is room for the jam to spread out as it cooks without dripping out.
6. Line the baking sheet with parchment paper and transfer your squares onto it. It should hold 6 rectangles.
7. After the first layer add on a dollop ( about 3 Tbs of your favorite jam) and place another rectangle over the top.
8. Do this for all 6. Use a flour dusted fork to make indents around the edges if you like and poke a few holes in the top to let the steam out.
9. Place in oven and let bake for 15- 20 minutes. Remove once they begin to look a little brown.
10. Place on a cooling rack and let cool completely before serving.

Feel free to add your favorite icing on top and sprinkles!!

Don’t be afraid to mold the rectangles on the baking sheet. I oiled my parchment paper and used my hands to make the rectangles and then made the top layer on my dough dusted parchment paper and it came out fine 🙂 Use what is easiest for you.

Whichever you decide to use, Rolling pin or your hands, make sure you dust both with flour. It will stick to your hands and it will stick to the pin if you don’t.

 

Original Recipe inspiration from Barefoot Provisions