Gluten-Free Pumpkin Muffins
3 large eggs
½ cup coconut oil
1 can (or 2 cups) pumpkin
1/4 cup raw milk
3/4 cup coconut sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground cloves
1 3/4 cups gluten-free flour. (I used Namaste)
Directions
Preheat oven to 350°F. Lightly coat muffin pan with coconut oil cooking spray or use cupcake liners.
Place all ingredients (with the exception of the flour) into a blender. Plend about 30 seconds until smooth.
In a medium-size mixing bowl, combine flour with blender ingredients. Mix by hand.
Spoon into the prepared muffin pan, filling each cup 3/4 full.
Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan.
Makes 12-14 muffins
Pumpkin Pancakes
½ can pumpkin
½ cup gluten-free pancake mix
4 eggs
1 T maple syrup
¼ t Himalayan pink salt
1 t vanilla extract
1 T coconut oil
1 t cinnamon
Direcitons: Blend in vitamix or blender until smooth. Cook like regular pancakes in butter or coconut oil. Heat 1 T butter and 1 T maple syrup in sauce pan and drizzle over pancakes to make even more delicious!
Oat Protein Pancakes
Blend:
1/3 C oats
1 T coconut flour
1 T Beef Gelatin Collagen Hydrolysate
1 t vanilla extract
1/2 t cinnamon
1 egg
1/4 C coconut water
1/4 t (or less) pink salt
Cook each side for 5-7 minutes in coconut oil on medium heat. Serve with your favorite pancake toppings.
Bell Pepper Fried Egg
olive oil
2 round slices of bell pepper, about 1/2 inch thick
2 eggs
salt and pepper
Heat olive oil in a pan over medium heat and place your bell pepper slices in the pan. Crack an egg over the bell pepper and cook the egg to your preference. Serve with a couple pieces of nitrate free bacon and enjoy!
Kid Friendly Paleo Zucchini Banana Bread
2 bananas, mashed
1 c zucchini, shredded
½ c coconut flour
½ c coconut sugar
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1 tsp cardamom (optional)
½ tsp salt
2 T coconut oil
2 eggs
½ c walnuts (optional)
Directions:
Preheat oven to 350 degrees.
Grease a loaf pan with coconut oil or coconut oil spray.
Shred your zucchini finely. (I used my vitamix on a low setting to chop it fine, and that worked great.)
Blend the egg, coconut sugar, and banana together until smooth.
Add the dry ingredients and zucchini, and stir until the batter is smooth.
Stir in the nuts, if using.
Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Enjoy!
NourishMint’s Banana Bread (Paleo) (Double Batch!)
2 T grass fed butter
2 T coconut oil, melted
8 large eggs
3 T honey
3 T coconut sugar
2 tsp pure vanilla extract
2 T almond butter
1 cup coconut flour, sifted
1/2 cup blanched almond flour, sifted
2 tsp baking soda
1 tsp sea salt
1 cup coconut milk
5-6 large very ripe bananas
Preheat oven to 350F.
Grease 2 loaf pans with coconut oil. (I use the coconut oil spray)
Mix coconut oil, grass-fed butter, eggs, honey, coconut sugar, and vanilla. Beat 30-60 seconds.
Slowly add in coconut flour, almond flour, baking soda, and sea salt. Move this mixture to a separate bowl.
Beat bananas and coconut milk with mixer until smooth and creamy (about 1 minute.)
Add the two mixtures together and slowly mix until smooth.
Pour the batter into loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean. Enjoy!
Super Charged Breakfast Oats
½ cup rolled oats
1 cup water
¼ tsp sea salt
(Boil water and salt. Add oats and cook on stove top 15-20 minutes)
Toppings:
1 T hemp seeds
1 T raw honey or maple syrup
1 T chia seeds
1 T MTC oil, coconut oil, or grass-fed butter
1 handful slivered almonds or nuts of your choice
Chia Breakfast Pudding
Makes: 1 serving in a mason jar
1/4 cup chia seeds
1 cup unsweetened almond milk or coconut milk
½ teaspoon pure vanilla extract
1/2 teaspoon celon cinnamon
1 T 100% pure maple syrup or organic honey
Mix ingredients together and pour into a mason jar. Let set up in the fridge for 2-3 hours. (I like to make this the night before, and enjoy it pre-made in the morning!)
Toppings:
Mixed berries and lemon zest
Diced mango, toasted coconut, and cacao nibs
Sliced Bananas with cinnamon
Healthy Breakfast wrap
2 scrambled eggs (happy, organic eggs)
2 slices bacon or turkey bacon
brown rice tortilla (heated)
½ avocado
Himalayan pink salt
Handful of greens (option: sub eggs with brown rice and black beans)
Kale and Egg scramble
1 T coconut oil
¼ c chopped onions
1-2 handfuls of kale (gently saute top 3 ingredients together)
2 eggs (scramble in with kale)
Optional: Serve with ¼ c black beans
Brown rice pudding
1 c cooked brown rice
1 egg
1/2 c almond or coconut milk
1 t cinnamon
1 t nutmeg
1 t vanilla
1 T hemp seeds
Heat brown rice, almond milk and egg until egg is cooked. Stir in other ingredients and enjoy!
Almond and Honey Toast
Paleo or gluten free bread (toasted)
1-2 T almond butter, Nuttzo or Peanut Butter
Drizzle with raw honey and cinnamon
Avocado and Turkey Toast
Paleo or gluten free bread (toasted)
1 small avocado (sliced on bread)
Tomato, sliced
2 slices Applegate turkey
Raw cheddar cheese or goat cheese
1 poached egg (optional)
Sea Salt to Taste
Broil 3-5 minutes until warm
Delicious Breakfast Quiche
½ c raw cheese
4 eggs
1 c almond milk
1/4 t salt
1/4 t pepper
8 strips of organic bacon cooked and crumbled
Directions
Pour this mixture into a gluten-free pie crust. Sprinkle grated nutmeg on top, put in oven at 350 for 45-50 minutes.
Yogi Protein Bites
1 cup almond flour
1 scoop Raw Protein Powder (or raw protein powder of your choice)
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup raw cacao powder
1/2 cup organic raw almond butter (or organic peanut butter for vegan)
2 tablespoons raw organic honey (or raw organic agave nectar for vegan)
2 tablespoons organic grade B maple syrup
pinch pink himalayan salt
Combine all ingredients into a food processor and process until well combined and in a crumbly, paste-type consistency.Scoop small spoonfuls and squeeze tightly in the palm of your hands then roll between the palms of your hands into a small ball shape.Serve plain, or roll in sesame seeds, cacao nibs, coconut flakes, sunflower seeds or chia seeds.
Refrigerate and they will become firmer.
Easy Homemade Gluten free Granola
Ingredients
2 Cups gluten free rolled oats
1/2 Cup slivered almonds
1/2 Cup dried shredded coconut
1/4 Cup crystallized ginger
1/4 Cup coconut oil
1/4 Cup maple syrup
Directions
Preheat oven to 350 degrees. Combine all ingredients into a large bowl. Spread mixture in a thin layer on a cookie sheet. Bake for 5 minutes and then stir with a spatula. Bake another 5 minutes and then stir again. Keep baking for about 15 minutes total until golden brown all over. Eat immediately or cool for about 10 minutes prior to serving. Note: Try this with raisons and cranberries.
Healthy Energy Boosting No Bakes
No added sugar or sweetener!
3/4 c nut butter (unsweetened)
1/2 c coconut oil
1 T vanilla
2 c quick oats
1/3 c carob powder
1/4 c ground flax
1/4 t pink salt
Melt nut butter and coconut oil in a sauce pan over low heat. Once melted, remove from heat and add remaining ingredients. Form into small balls, refrigerate for an hour, and enjoy!
Notes: I originally created this to be a 5 ingredient recipe, leaving out flax and salt. Flax helps make up for the lack of stickiness provided by sweetener to help the dough form a little easier, but be warned, they will be messy! Once refrigerated, however, the coconut oil and nut butter hardens and holds everything together.
As far as nut butter, you can use any. I personally enjoy a blend of 1/4 c almond butter, 1/4 peanut butter, and 1/4 c sunflower seed butter.
