I’m always working new recipes from ones I find on the internet that just don’t quite fit my current eating lifestyle. Close but no cigar! I found my inspiration for this recipe from Paleo Grubs. I hope you like it!
1 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp. maple flavoring
5-10 drops liquid stevia ( I used vanilla flavored)
1/4 cup coconut flour
1/4 cup ground flax meal
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Mix all ingredients together in blender. I used a Vitamix. Pour batter into lined muffin tin. Place in oven and bake in preheated 350 degree oven for 24 minutes. Makes 6 muffins.
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Eggs have become my main source of protein these days as I am experimenting with eating a no meat diet. I am saying experimenting as I am not sure how long it will last. I want to honor my body’s wisdom and if it needs meat I will eat it when and if the time comes. So I decided not to make any declarations about becoming a vegetarian I would simply see how it goes. It has been over two weeks at this point and I am enjoying the creativity this has spurred within me.
I am eating a lot of eggs and depending a lot on dairy for my protein sources. I decided to step outside of my cheese box and try using nutritional yeast as a healthy alternative to dairy.
This is the recipe I came up with this morning.
1-2 tsp of nutritional yeast
1 -2 tsp full fat coconut milk
1/2 small tomato, chopped
1/2 ripe avocado chopped
smoked salt to taste
Blend the eggs, nutritional yeast, coconut milk and salt together. I used a blender but hand mixing would work well too. Heat 1 tsp ghee or coconut oil in a non-stick pan. Once the fat has melted add the egg mixture. Keep the heat at medium to low and slowly begin to scramble the eggs. Right before the eggs set add the chopped tomato and the avocado and continue the cooking. It should only take a few more moments. Plate and serve with a Banana Chocolate Chip Flax Muffin. Enjoy!
Della is a psychic, yoga teacher, artist, writer and healer. Please visit her website for more information about her and her services.
I am always looking for the perfect grain free, sugar-free recipe and I found inspiration over at Healthful Pursuit. I had not really used ground flax seeds in baking before seeing Leanne Vogel’s recipe. Who knew they could be so versatile! As you can see I have changed Leanne’s recipe quite a bit to fit my personal diet choices. I mention her recipe to give her kudos for the inspiration that spring boarded my muffin creation. I hope you enjoy!
3 ripe bananas
1 1/2 cups unsalted almond butter
3/4 cup nut milk or water
1 tablespoon of vanilla
3/4 cup ground flaxseed
1 1/2 teaspoon baking powder
1 10 ounce package of dark chocolate chips (Lily’s is a brand that uses stevia to sweeten their chips)
Preheat oven to 350 degrees and line a 12 or 18 count muffin tin with muffin liners.
Mix all ingredients together (except the chocolate chips) in a high powered blender. I use a Vitamix. Put mixture into a large bowl and add chocolate chips. Stir. Fill muffin liners full and pop into oven for 20 minutes. Makes 18 muffins.