Mix the veggies with the egg and pour into muffin tin (MAKE SURE YOU EITHER GREESE THE MUFFIN TIN VERY WELL OR USE PARCHMENT PAPER MUFFIN PAPERS). Throw in the oven at 350 for about 10 minutes and bam- egg omelet muffins for the entire week! (This recipe makes 24 muffin omelets). Sorry about the blurry picture!
Morning Glory Muffins are one of my most FAVORITE paleo things on the planet!
The writer of the book also has a blog (click here) where she has the recipe for these delicious little treats. I also copied/pasted it below.
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
Check out my pics below to see how they turned out….soooo good!
Another treat I made (with the help of my husband), spiced nuts to snack on during the week.
- 2 cups cashews
- 2 cups almonds
- 4 tablespoons olive oil
- chipotle chili powder (to taste)
- cumin powder (to taste)
- Pre-heat oven to 350.
- Put parchment paper on a baking sheet
- Mix and spread nuts evenly over parchment paper
- Add olive oil and about 1 Tbls of each spice
- Mix with hands until all nuts are evenly coated
- Put in oven for 10 minutes
- After ten minutes stir nuts and let cook 3-4 minutes more
- Take out, try a nut- if need more spice add more
- Let cool at least 10 min on baking sheet
- Put in little baggies to take to work (I like the snack size baggies, then I won’t eat too many!)
I have had this kitchen herb garden on my to do list for a few months. Last weekend we were finally able to get it put together and it looks great!
I bought the herbs from Sprouts, they were 3 plants for 10$. The herbs I bought: peppermint, mojito mint, orange mint, italian parsley, oregano and rosemary. I’ve already used some parsley and oregano in the Italian red sauce I made last week (I will post the recipe, it was SO good). I am excited to make mojitos with the mint and also some yummy peppermint tea!
Check out the way we hung the plants. I got the little pot holders at Home Depot for 20$ (3 pack)
On the left rosemary, parsley and oregano. On the right mojito mint, peppermint and orange mint.
Here they are getting some sun.
Paleo Coconut Flour Chocolate Chip Cookies
- 1/2 cup olive oil
- 1/2 cup coconut sugar (or honey, agave, etc)
- 3 eggs
- 1/2 tsp vanilla
- 1/8 tsp sea salt
- 1 cup organic coconut flour
- 1/2 cup organic shredded un-sweetend coconut flakes
- 1/2-3/4 cup dark chocolate chips (at least 60%)
Mix olive oil, sugar, eggs, vanilla and sea salt. Add the rest of ingredients. Bake at 375 for 10 minutes.
Check out this amazing bacon wrapped smoked tri-tip roast he made last week. He smoked it on the open-fire grill outside. SOOO damn good!
There you have it- one big hunk o meat….the tri-tip and Shaan, haha!
This image is a short explanation of what paleo is and why people eat this way.
Love this cheat sheet- I am going to put this on my fridge!