Paleo Pumpkin Muffins


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
  • 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
  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!


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Coconut Flour Chicken Nugget Lunch Box


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
  • 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
  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!

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Cowboy Caviar Lunch Box


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!


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


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



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