Makes 12 muffins
2/3 cups Coconut Flour
1/2 tsp Sea Salt
1 tsp Baking Soda
1/4 tsp Cinnamon
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.
- Set your oven to 350 degrees F to preheat.
- Whisk dry ingredients (coconut flour, salt, baking soda, cinnamon, and Xylitol) in a medium sized bowl.
- With a mixer, blend the dry ingredients with the wet ingredients (eggs, milk, and vanilla) until well blended.
- Setting the mixer on low, pour in the melted coconut oil slowly and blend thoroughly.
- Add blueberries and gently fold them into the batter.
- Fill twelve paper-lined muffin cups two-thirds full with batter.
- 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.
- For garnish and an extra crunch, sprinkle Xylitol over your hot muffins.
- Let your hot muffins cool for 5-10 minutes before serving.
These muffins store well for about 3 days in an airtight container. You may freeze them up to 3 months.
5 frozen strawberries (whole)
1 frozen banana
1 tablespoon chia seeds
Toppings: Sunflower seed magic shell, roasted sunflower seeds, raw cashew pieces, Lily’s dark chocolate chips
- Blend strawberries, bananas, and chis seeds
- Top it with everything you desire
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.*
* 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!
12 Large Carrots*
3 Tablespoons Coconut Oil
2 Tablespoons Cinnamon
- Preheat oven to 400 degrees
- Chop carrots into 1/2 – 3/4 inch pieces
- In 9.5 inch glass pie pan, toss the carrots in melted coconut oil and cinnamon
- Roast 10 minutes then toss and roast an additional 10 minutes; until tender when poked with a fork
*To minimize prep time, purchase bagged baby carrots. Then you won’t have to chop the large carrots into smaller pieces.
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
- Set oven to 350 degrees to preheat and grease a 9in X 5in loaf pan
- In a medium-sized mixing bowl, combine the coconut flour, baking soda, and sweet potato
- Mixing thoroughly, incorporate the almond butter and coconut oil
- Stir in the cinnamon
- Pour bread mixture into greased pan
- sprinkle some cinnamon over the top of the loaf for garnish
- In heated oven, bake loaf for 30 minutes or until it is set
*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
- Preheat oven to 400 degrees
- With a fork, pierce the potatoes all over
- Oil sweet potatoes with a generous amount of oil
- Using foil, wrap each potato
- Bake for 40-60 minutes or until the potatoes are soft when squeezed
- 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.
*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.