Bacon waffles, there is a God
So today I baked Sweet potato banana muffins! They’re paleo, eat clean, and gluten free!
They’re sooooo freaking good!
Here’s the recipe:
2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup coconut oil or grassfed butter
1/4 cup honey
2 large eggs
1 cup of grated sweet potatoes
1/2 cup of walnuts chopped
2 mushy bananas, peeled and mashed
Preheat oven to 350 F. Mix the almond flour, salt, baking soda, and cinnamon together. In a separate bowl, whisk the oil, honey, and eggs. Next mix the almond flour mixture into the wet ingredients. Once they are mixed well fold in the sweet potatoes, walnuts, and bananas.
Line muffin tins with paper or grease them really well, scoop the batter in and cook for 25-30 minutes.
Paleo chocolate chip cookies! Here is the recipe.
(or click the picture for the recipe)
Few alterations to the recipe:
Baked Sunflower Crusted Salmon
12 oz Salmon filet (3oz each), wild caught
1/2 cup Sunflowerseeds
1/4 cup soy sauce
Directions: Add soy sauce to salmon filets and let marinate overnight.
Preheat oven to 425F. Sprinkle seeds on aluminum foil and roll salmon filets over seeds so that the seeds stick. Place salmon filets on baking sheet. Bake for 15-20 minutes or until flaky. 4 Servings; 1 filet=1 serving
Black Bean Dip
• 1 tbs oil
• 2 cloves minced garlic
• 1 can black beans, undrained
• 1/2 cup diced tomatoes
• 1/3 cup picante sauce
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup shredded Monterey Jack Cheese
• 1 tsp lime juice
Directions: Saute chopped onion and garlic in oil on low heat. mash beans to oatmeal consistency and add to onion and garlic. Add tomato, picante sauce, cumin, chili powder, and lime juice. Add Monterey Jack last and heat through until cheese melts. Serves 5.
Roasted tomato soup
2 cups tomatoes( various kinds cherry & roma)
1/4 cup olive oil
6 cloves garlic
1 medium onion
2 cups low sodium chicken broth
Directions: Preheat oven to 425 degrees F. Chop tomatoes, garlic and onion and add to roasting pan. Drizzle olive oil over the top and mix well. Roast for 25 minutes or until tender.
Place tomatoes, garlic, onion and juices in pot over stove. Add chicken broth and bay leaf. Simmer for 30 minutes. Remove bay leaf and puree mixture. Serve and enjoy. Makes 4 servings; 1 cup=1 serving