Paleo Pumpkin Muffins

IMG_0279

I love it when my friends request I come up with new recipes. My super fit cross-fit BFF asked if I could come up with a Paleo Pumpkin muffin. “Of course!” I replied! All I did was take my pumpkin muffins and replace the oat flour with almond flour, raw sugar for honey and added eggs. They are super moist and delicious!

Paleo Pumpkin Muffins
 

Ingredients
  • 1.5 cups blanced almond flour
  • 1 cup organic canned pumpkin
  • ½ cup honey
  • 2 eggs
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ½ tsp vanilla
  • ½ tsp baking soda

Instructions
  1. In a large bowl combine all the ingredients.
  2. Mix with a hand mixer until well combined.
  3. I used a small cookie dough scooper to portion them out into a nonstick mini muffin tins. These cooked for 15-18 minutes.
  4. You could also use paper liners and bake in a regular sized muffin tin. These will bake for approximately 25-30 minutes.
  5. *always stick a toothpick in the middle of your muffins to test for doneness. If the toothpick is clean, they are done!

 

Read More

Coconut Flour Chicken Nugget Lunch Box

IMG_0248

My kids love chicken nuggets, whose don’t?! I like to make them from scratch using coconut or almond flour and organic chicken breasts. My version taste amazing and they are good for you too! I like to serve them for dinner along side sweet potato fries and a salad. These packed perfectly in our Planet Box for lunch the next day too!

I followed the recipe from Against All Grain for the sweet potato fries. I mixed together cucumbers and tomatoes with olive oil and red wine vinegar for a quick side salad.

Today I packed the chicken nuggets and sweet potato fries along with leftover cucumber tomato salad. I also added a sliced organic pear, my skinny blueberry muffins, a kids cliff bar and a home-made fruit roll up. I included my daughter’s daily dose of Juice Plus gummies for an extra nutritional boost!

Coconut Flour Chicken Nuggets
 

Ingredients
  • 1 cup of coconut flour (almond flour also works well!)
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 lb thinly sliced organic chicken breasts
  • 1 egg white

Instructions
  1. Mix the coconut flour, salt and pepper in a shallow bowl.
  2. In another bowl, add the egg white and whip it with a fork until fluffy.
  3. Place the chicken slices in the egg whites and mix them together so all the chicken slices are coated with the egg.
  4. One at a time, dip the chicken slices into the coconut flour. Turn over to coat both sides.
  5. Now, you can either fry them in a little oil (coconut or olive) over the stove, or bake them on a baking sheet at 400 degrees for 15 minutes. I do both, depending on how much time I have. I prefer them on the stove, but using the oven allows me not to have to babysit them.

 

For more lunch box ideas, follow along my lunch box series!

Read More

Cowboy Caviar Lunch Box

IMG_0179

I made cowboy caviar last night for dinner.  My daughter begged me to stop eating so she could take some in her lunch box! I also made bbq chicken to serve on top. Everyone cleaned their plates!! This is a great dish to pack in lunch boxes, because it actually tastes better the next day!

IMG_0165

I served it with gluten free flaxseed crackers. I also packed apple slices and my home made fruit leathers.

IMG_0089

For more lunch box ideas, follow along my lunch box series!

 

 

Read More