Blueberry Breakfast Muffins

Makes 12 muffins


2/3 cups Coconut Flour

1/2 tsp Sea Salt

1 tsp Baking Soda

1/4 tsp Cinnamon

8 Eggs

1 tsp Pure Vanilla Extract

1/4 cup Xylitol

1/2 cup Whole Milk

1/2 cup Coconut Oil (melted)

1 cup Blueberries*


* You may use frozen or fresh blueberries. Keep in mind, however, that the frozen blueberries will turn your batter slightly blue.


  1. Set your oven to 350 degrees F to preheat.
  2. Whisk dry ingredients (coconut flour, salt, baking soda, cinnamon, and Xylitol) in a medium sized bowl.
  3. With a mixer, blend the dry ingredients with the wet ingredients (eggs, milk, and vanilla) until well blended.
  4. Setting the mixer on low, pour in the melted coconut oil slowly and blend thoroughly.
  5. Add blueberries and gently fold them into the batter.
  6. Fill twelve paper-lined muffin cups two-thirds full with batter.
  7. Bake at 350 degrees F for 30 minutes or until they pass the tooth pick test or until the center springs back to the touch. The tops should be golden brown.
  8. For garnish and an extra crunch, sprinkle Xylitol over your hot muffins.
  9. Let your hot muffins cool for 5-10 minutes before serving.
  10. ENJOY!


These muffins store well for about 3 days in an airtight container. You may freeze them up to 3 months.


Creamy Avocado Pesto



1/4 cup Olive Oil

2 ripe Avocados*

1 cup Fresh Basil Leaves

3 cloves Garlic

1/4 cup Pine Nuts

2 tbs Lemon Juice

1/2 tsp salt*


*I used the large hass avocados

*I used coarse Himalayan pink salt. I like the taste better; however, sea salt will work just as well


1. Using a food processor, finely chop avocados, basil, garlic, nuts, lemon juice, and salt.

2. While the processor is still chopping, add a slow, steady stream of olive oil until you achieve a creamed, emulsified consistency.*

3. Enjoy!


* The final consistency should resemble that of a thick whipped cream or mouse.

* For the perfect grain-free/ gluten-free meal, top a bed of sautéed zucchini noodles or baked spaghetti squash with this pesto. You could even make a pesto pizza. I have made a delicious pesto pizza, and I will have the recipe uploaded shortly. Stay tuned!


Sweet Cinnamon Roasted Carrots



12 Large Carrots*

3 Tablespoons Coconut Oil

2 Tablespoons Cinnamon


  1. Preheat oven to 400 degrees
  2. Chop carrots into  1/2 – 3/4 inch pieces
  3. In 9.5 inch glass pie pan, toss the carrots in melted coconut oil and cinnamon
  4. Roast 10 minutes then toss and roast an additional 10 minutes; until tender when poked with a fork
  5. ENJOY!

*To minimize prep time, purchase bagged baby carrots. Then you won’t have to chop the large carrots into smaller pieces.

Garlic Brussel Sprouts with Bacon


2 cups Brussel Sprouts

2 Bacon Slices

2 Garlic Cloves (Minced)

1/4 cup Olive Oil

2 tablespoons Sea Salt


  1. In medium pot, boil a pot of water and add sea salt
  2. For 4 minutes, blanch brussel sprouts
  3. Run cold water over the veggies to drain and refresh the sprouts
  4. Using a sharp knife, cut the sprouts in half lengthwise
  5. In a pan, heat olive oil, add bacon, and cook 1 minute
  6. Add sprouts and fry until they brown and the bacon crisps
  7. Add minced garlic and fry 1 minute
  8. Drain oil away
  9. ENJOY!

Paleo, Vegan Sweet Potato Breakfast Bread



1.5 cup sweet potato puree*

1/4 cup coconut flour

1 teaspoon baking soda

6 tablespoons almond butter (Homemade Almond Butter)

1/4 cup melted coconut oil 

1/2 tablespoon cinnamon


  1. Set oven to 350 degrees to preheat and grease a 9in X 5in loaf pan
  2. In a medium-sized mixing bowl, combine the coconut flour, baking soda, and sweet potato
  3. Mixing thoroughly, incorporate the almond butter and coconut oil
  4. Stir in the cinnamon
  5. Pour bread mixture into greased pan
  6. sprinkle some cinnamon over the top of the loaf for garnish
  7. In heated oven, bake loaf for 30 minutes or until it is set
  8. ENJOY!

*To lower costs, cook your own sweet potato instead of buying canned puree. Check out this link to learn how to bake the perfect sweet potato: How to Bake a Sweet Potato




How to Bake a Sweet Potato


Sweet Potatoes



  1. Preheat oven to 400 degrees
  2. With a fork, pierce the potatoes all over
  3. Oil sweet potatoes with a generous amount of oil
  4. Using foil, wrap each potato
  5. Bake for 40-60 minutes or until the potatoes are soft when squeezed
  6. To open, use a sharp knife to cut a line down the center of each sweet potato, squeeze the ends and slightly push ends together.
  7. ENJOY!

*I use coconut oil because it has a high smoke point. Therefore, the 400 degree temperatures in the oven will not cause the oil to oxidize and release free radicals.