These muffins are a great, healthy option for breakfast on a nice cool fall morning. I’m all about pumpkin in the fall! These can easily be baked and frozen so you can just pull them out of the freezer and defrost!
- 10 Eggs
- 1 cup coconut flour
- 2 cup of pumpkin puree (not pumpkin pie filling, just pure pumpkin)
- 1/2 cup coconut oil (melted)
- 2 tsp baking soda
- 1/2 cup honey
- 2 tsp vanilla
- 2-4 TBSP pumpkin pie spice
- Preheat your oven to 400 degrees.
- Mix all ingredients in large bowl
- Using a mixer or immersion blender, blend until smooth. If it’s too thick, you can add some coconut milk or water to thin, but don’t let it get runny at all.
- Put into greased muffin tins or you can use silicone/paper liners
- Bake for 14-18 minutes until lightly browned and toothpick inserted in the center comes out clean.
- For added healthy fat, you can serve with a spoonful of coconut oil on top which will melt nicely on a warm muffin (YUM!).
I love these healthy gluten & dairy free cookies as a quick, protein packed option to grab when I am on the go. The added bonus is that my kids love them too!
- 2 cups organic rolled oats
- 2 scoops vanilla protein powder
- 1⁄2 cup dairy free milk (I like unsweetened ripple milk or unsweetened almond milk)
- 2 eggs
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 1 1⁄2 TBSP cinnamon
- 1⁄3 cup organic raw honey or maple syrup
Mix all ingredients together in a large mixing bowl until it becomes a cookie dough consistency. Using a spoon, scoop out about 1-1.5 TBSP of dough per cookie and roll into balls, placing on a parchment lined baking sheet. Bake at 350 degrees for about 15 minutes.
I LOVE ICE CREAM! There…I said it! Who doesn’t??? However, I don’t love what it does to my waistline. This recipe is paleo friendly and very easy to make at home in your high-powered blender and ice cream maker.
- 1 can full fat coconut cream
- 1/4 cup almond butter
- 1/4 tsp salt
- 1/4 cup honey or maple syrup
- 1/4 cup Enjoy Life mini chocolate chips
- Place all ingredients into a high powered blender (like Vitamix or Blendtec).
- Blend on high for 30 seconds until smooth (no clumps). Mix in chocolate chips after blending is complete.
- Turn on your ice cream maker.
- Pour the mixture into the ice cream maker while it’s moving and let it churn for 20-25 minutes until firm or is stops churning.
- Transfer to a freezer-friendly container (air-tight) and freeze for at least 1 hour, or until completely frozen.
This shrimp salad is a PERFECT summer side dish. It’s a huge hit at BBQ’s and parties. I always love a refreshing salad on a hot day!
1/4 cup chopped red onion
1 tsp olive oil
2 limes, juiced
1/4 tsp kosher or pink himalayan salt, with black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped
1 medium tomato, diced
1 medium ripe avocado, diced
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro
1) In a small bowl combine lime juice, onion, olive oil, salt and pepper. Marinate at least 5 minutes.
2) In a larger bowl combine chopped shrimp, avocado, tomato, jalapeño.
3) Combine all the ingredients together in large bowl, add cilantro and gently toss. Adjust salt and pepper to taste.
I LOVE waffles and pancakes, but unfortunately I really have to watch my carb intake and make sure I eat high protein meals. That’s why these protein waffles are the perfect solution! I also love that my kids can get in their required protein intake with this all-in-one meal. Easy, nutritious and delicious!
- 2/3 cup oat flour
- 2 scoops vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1 TBSP hemp or chia seeds
- Preheat waffle iron and spray/mist with coconut or olive oil.
- Combine all ingredients in a large bowl and mix until smooth consistency
- Pour batter into waffle iron and cook for 2-3 minutes, depending on your waffle iron’s instructions
- Top with nut butter and/or fruit for added nutritional boost. Enjoy!
I love a nice cold, refreshing salad in the summer. This one is great because you can pack it up and bring it along to the beach. Serve it in lettuce leaves to keep it low carb and paleo friendly. This one is a keeper!
- 2 cups cooked chicken, finely chopped;
- 1 avocado, seeded, peeled, and chopped;
- 1 apple, peeled, cored, and finely chopped;
- 1/4 cup celery, finely chopped;
- 1/4 cup red onion, finely chopped;
- 2 tbsp. fresh parsley, minced;
- 2 tbsp. extra-virgin olive oil;
- 2 tsp. fresh lime juice;
- 1/2 tsp. garlic powder;
- Sea salt and freshly ground black pepper;
Click HERE to visit the PaleoLeap website for the full recipe! Enjoy!
- For the cakes:
- 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
- 1 handful of cilantro
- 1 handful of parsley
- 1 egg
- 1 tbsp of dijon mustard
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp sea salt
- 2 tbsp chopped red or white onion
- black pepper to taste
- juice of ½ lime
- For the salad:
- 6-8 cups arugula
- 1 avocado
- juice of ½ lime
- 1 cup cherry tomatoes
- sea salt and pepper to taste
Click HERE for complete recipe including instructions! ENJOY!!!
I love a good zesty recipe! I especially love when I can find something that is healthy AND has amazing flavor. This recipe definitely fits the bill!
- 1.5 lbs boneless chicken thighs or breasts
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp cayenne pepper
- 2 red bell peppers, sliced
- 1 cup chicken broth
- ¼ cup fresh lime juice
- 1 tbsp arrowroot starch*
- 1 tbsp water
- ½ cup coconut cream or coconut milk (full fat)
- Fresh cilantro to garnish
- Salt and pepper to taste
See original blog post for full recipe…enjoy!
I’ve been on the hunt lately for more crockpot friendly recipes that are paleo compatible and low or no carb. Bathing suit season is around the corner! I love the ingredients in this recipe because they’re anti-inflammatory and full of flavor!
Slow Cooker Coconut Turmeric Chicken
Author: Happy Healthnut
1 whole organic chicken, giblets removed and saved for stock
½ cup full fat coconut milk. I use this kind.
2 inch knob of fresh turmeric, grated
2 inch knob of fresh ginger, grated
4 cloves of garlic, peeled and grated
sea salt and pepper
Scallions to garnish
Visit this website for the full recipe.