Who doesn’t love a muffin, a little sweet treat in the morning to go with your coffee or my favorite, TEA.
Did I ever tell you I’m obsessed with tea, like I buy teas wherever I go it’s pretty ridiculous I have a cabinet full of different tea and flavors. I love smelling the tea, I love sipping the teas, I love sharing the teas.
Starbucks has this new spearmint and Lemongrass tea with an aroma that will take you to another realm. Plus the caffeine is appropriate for the energy depriving lifestyle that comes with being a mommy.
But about these muffins, they are small batch too. Just 8 muffins to share or enjoy alone over the week for breakfast.
Plus they are low in sugar.
I’ve been making these at night after putting the kids to bed and passing them out in the morning, for a protein packed pre breakfast starter.
Let’s get to these muffins tho.
Mix your dry ingredients together.
Mix in the wet ingredient. You gotta go fast during this step, or else the coconut flour will soak up all your moisture and mixing the berries in will not be so easy.
Carefully fold in blueberries. (frozen blueberries were used in this picture but I highly recommend allowing the berries to defrost before adding them to the mix or else it will get to thick. Better yet you can use fresh blueberries.)
Place mix in muffin tins.
To make the crumble topping, with a fork mix in the butter, sugar and tapioca flour until crumbly texture is reached.
Sprinkle on top of muffins after they have baked for 15 minutes.
The picture shows the crumble on top but it comes out much better if you wait until the muffin has cooked a bit first. I also ended up preferring using the coconut sugar or brown sugar over the white sugar for the crumble topping.
Bake the muffins for 15 more minutes after adding the crumbled topping, so 30 minutes in total.
Remove muffins from pan and let them cool a few minutes before serving.
Enjoy!
I have to give my body a bunch of good stuff first thing in the morning.
I need the energy.
I’m no good on an empty stomach.
If I’m at work with food all on my mind you can count me useless.
Well food is always on my mind, but if I fail to eat a decent breakfast it’s on ten.
To counter that morning hunger crankiness I make sure I’m getting some real sustenance before I step foot out the door.
This meal is a bunch of REALfood that fills your belly, provides good nutrition, while pleasing the palate.
Grass fed beef is always better but this time I’m using this frozen all beef steak.
Yep I used a pack of good old frozen cheese steak meat. Mostly I’m pretty particular about the cut and quality of meat I use, but these work perfect. When it’s a busy & rushed morning, this frozen beef is as good as prime rib as far as I’m concerned.
Preheat oven to 350 degrees.
Heat olive oil in pan and add the steak.
Cook steak (til it’s brown all ova’)
Add chopped peppers and onions.
Season generously with salt, peppers, and herbs of you choice.
Cook peppers and steak mix down.
Crack eggs over top of the peppers and meat.
Bake in oven for 5 minutes or until egg is done to liking.
I like my eggs a little runny so I don’t keep them in the oven long.
You can place it over top a cooked and sliced sweet potato for an energizing, and healthful breakfast.
I add a little cheese to my kiddos but for me it’ perfect just as so.
Hope you enjoy!
Who doesn’t love Pinterest?
You get to pin a bunch of crap that you’ll probably never have, like a grown up tree house made out of old bottle caps.
DIY Pallet refurbishing projects that you’ll never start.
Or recipes that you’ll never cook like a Krispy Kreme Donut casserole.
Who am I kidding?!
If I had some grain free donuts I would totally make a ridiculously sweet casserole out of them.
This recipe was inspired by a Biscuit Battered Fruit Ring Pin I found one day.
I was doing my daily Pinterest browsing and up pops these little treats. The process thy used is much more sophisticated than mine. They actually dip the entire fruit into the batter and cook.
I just knew I had to remix this recipe into a grain free/Paleo hit!
I decided to make grain free pancakes and simply place a fruit ring in the middle.
These and my Paleo Cinnamon Roll Pancakes are my favorite grain free pancakes thus far.
But if I had to choose one recipe between the two I’d probably choose this one.
The mix of grain free flours I used gave this the most traditional pancake texture. With the addition of fruit you add more sustenance to the recipe.
These pancakes will be in constant rotation on our grain free breakfast menu.
If you try them they’ll be on yours too.
It’s not a difficult recipe. I mix everything together and whip two egg whites separately. Adding the egg whites to the batter I fold them into the mixed batter. This part is crucial to the final product, it gives the pancakes the fluffy texture you would expect from traditional pancakes.
Here’s all you do.
Mix all Dry ingredients together.
In a separate bowl beat two egg white until they are stiff.
Carefully mix stiff egg whites into the batter.
Oil and heat skillet to 375.
Pour batter onto preheated skillet and place the apple ring in the middle.
When edges are brown flip over and cook for a few more minutes or until pancake is done. Serve with a little maple syrup, and voila.
I just love how the hot skillet gives the apples a nice and sweet caramelization.
You really don’t need much syrup with all the flavors you get out f these cakes.
Paleo/Vegan Cinnamon Roll Pancakes
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These pancakes are freaking MAGIC!
You hear me?! Magic!
Can’t you feel my enthusiasm for this recipe? It’s for good reason too.
These healthy little breakfast, or anytime cakes are currently giving me life!
They can work for nearly any special diet. They’re Paleo, gluten-free, grain free, egg free, dairy free, vegan, and most important yummy.
I’ve been going back and forth with eggs, and dairy but after a few incidents of skin inflammation I’m starting to see it’s not really worth all the trouble.
If you know anything about grain free baking you know that eggs are needed to give them structure. Well I’ve found a solution in Psyllium husk. I’ve been using Psyllium Husk in all my recent baked goods and they worked like a charm for these pancakes.
As far as dairy, I’m a huge fan of butter, milk, and cream in my baked goods and sweet treats, bu let me assure you they are not missed in this recipe.
The coconut milk, butter, and oil works all together to produce the nice sweet and creamy flavors I like so much.
Please leave any questions down in the comments!
Mix all dry ingredients.
Add the milk, water and vanilla to dry ingredients. Mix well.
Make a paste with 1 Tablespoon of both cinnamon and coconut oil.
Mix the paste into pancake batter.
On preheated and oiled skillet evenly spread batter out.
The longer you wait with the batter the more difficult it is to work with.
Cook on both sides for about 5 minutes or until cooked thoroughly.
For the Creamy Maple Syrup. Mix maple syrup, remaining coconut milk, vanilla and melted coconut butter.
Pour over pancakes with maple syrup depending on how sweet you like them.
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Recipe posts have become few and far between these days! Seems like life is keeping me away from my blog baby, I’ve been super busy enjoying some fun in the much-needed sun!
It started with Spring cleaning, then a missing camera charger, next came Spring Break, and some minor health issues, all of which has captured my full attention.
I mean I have been completely ignoring my little food blog space.
It’s all good because I’ve been filling that space with joys, fun, and some important grown up stuff. I enjoyed our staycation with the little ones, and we were able to visit with some of our long distance friends and family which was nice.
We spent quality time enjoying each other and I cooked, cooked, baked and cooked some more.
I wanted to share with you one of my new and favorite breakfast meals that gives me an intense energy boost in the morning. It’s packed with nutrition and protein which is essential for maintaining energy, and my brain strength throughout the day.
Seriously I am in love with this flavor packed sandwich!
Whats on it you ask?
Egg white, cheddar cheese, apple wood smoked bacon you know the normal stuff you put on a breakfast sandwich, but then I like to take it a little further. So I add spinach, sweet grilled grape tomatoes, avocado, grilled chicken (seasoned with Herbs DE Provence, garlic powder, onion powder, and sea salt), all on toasted Ezekiel bread, with a slice of melted aged cheddar.
If you’ve never had Ezekiel bread get some. I started with Ezekiel bread when I first went home with my husband for the Easter holiday back in college. His mother ( my mother in-law now) had served some for breakfast and it looked nothing like any type of bread I was interested in devouring and I’m interested in devouring all types of BREAD. Of course I wouldn’t dare turn down anything being served to me on my first time meeting the mama of the boy I was madly in love with, so I begrudgingly tried it.
I have to say it was surprisingly delightful.
When you become accustomed to that super processed and less healthy white bread it can be difficult to switch to the more wholesome and textured Ezekiel bread, but this bread was an exception. I could taste the healthfulness and it was GOOD!
Seriously at this point it’s all I want, and frankly all anyone should eat. I absolutely love the taste of it, and all’s good in my world when I can enjoy a piece of toasted Ezekiel bread drizzled in honey, and melted butter.
This kind of sounds like a sponsored post..lol. It’s not, I just love this bread so much and wanted to share it with you! I think it can be a healthy and tasty swap out for the basic white bread.
Enjoy the pictures, let your imagination wonder and make your own ultimate breakfast sandwich, make this one adding and subtracting any ingredients that tickle your fancy.
Have a great, fun and SOUL Full weekend peeps!
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Biscuits and gravy are my idea of a perfect meal! I’m a country girl and I love sage sausage with a thick and creamy gravy poured all over some fresh homemade buttered biscuits.
Since breakfast is our most indulgent meal of the day I make biscuits and gravy quite often, I then reserve the rest of the day for burning the indulgent meal off! See life is all about balance I eat bad then balance it out by exercising GOOD! Makes perfect sense right?
Did I mention it’s the hubs favorite meal as well! He’s country too!
Even if you aren’t bumpkins quite like us you’ll still enjoy this comforting southern staple breakfast! Of course I like it the traditional way but I wanted to put a little twist on this country classic, so I came up with this Spanish flavor Cheddar biscuits and Chorizo gravy combo!
Yes and Yes! It is awesome! Light and fluffy homemade biscuits sprinkled with cheddar throughout, then smothered in a creamy & spicy Chorizo gravy, lastly garnished in my top 2 favorite fresh herbs, Cilantro!
Let me just get to it and give you the easy and surprisingly quick recipe!
Not only do I love the taste of sweet potato, the amount of nutritional benefits you can get from sweet potatoes are simple astounding. I have switched out the white potatoes in many recipes and now use a sweet potato in its place.
Sweet potatoes work well in almost any dish, it adds subtle sweet & earthy notes while providing valuable nutrition! How can you say no to that?
There is a difference between a yam and a sweet potato but I use the word interchangeable. Yams have more health benefits than sweet potatoes but they are more difficult to find. If you do find them however try the red yam which is so yum. I buy organic which have to be used more promptly than a non organic potato, because they will go bad faster.
Check out of some of my other sweet potato recipes like this apple upside down sweet potato cake, and these egg free flax-seed sweet potato muffins, or you can just keep it traditional and try these candied yams, or the stove top sauteed version. You can also try this healthy version of candied yams which has nuts and apples to boot!
Here’s some more sweet potato recipes to try!
Sweet Potato Pancakes with Ginger Pear Topping
Sweet and Spicy Sweet Potato Chips
I’m currently perfecting a healthy sweet potato recipe for later in the week so watch out for that one.
In the meantime enjoy this delicious Sweet Potato French toast recipe perfect for a weekend brunch.
Enjoy!
I’ve always been a breakfast person. It’s the first thing I learned to cook on my own as a child. It’s my first love when it comes to meal time.
French toast is no exception. It’s top on the list of things I would consider for an ultimate breakfast menu! It’s also something that I am usually skeptical about on the menu of a new restaurant. One thing I do know is if the French Toast is prepared the way I like it, I’m ready to try everything else they’ve got.
I like French Toast to have a light and airy inside with some crispness on the outside. It makes a great brunch and there are plenty of ways to enjoy, I’ve even tried a savory version that took a piece of my heart!
Over the years I’ve learned a few tricks and tips that have helped me prepare praise worthy French Toast and know I’m passing on the knowledge!
I’ve prepared for you my top TEN tips for the best French Toast right at home. Oh and did I mention I included a French Toast recipe I made with fresh peach puree that will get you dancing! It got me dancing, I mean literally… I did the happy dance with a mouth full of maple syrup saturated peach flavored french toast! I’m having an urge to dance just thinking about it!
Of course you need to start with a good recipe. Play around a bit with ingredients to find the perfect mix for you. I enjoy my french toast creamy, light, and airy on the inside with a crisp and buttery exterior. Alton Brown has a good mix that is not too eggy and made with heavy cream which is a lot like the way I prepare mines. I also have an easy recipe which is perfect if you’re making french toast for the first time. No fancy ingredients just the basics. Get the Alton Brown recipe here. Or check out my easy and basic recipe here.
One mistake I would make with french toast early on was quickly dipping in batter and immediately putting it on the skillet. I ended up with bland piece of toast that was nothing like the tender, custard’ piece of bread I was looking for. Make sure to submerge bread in batter and allow it to sit for a few minutes to make sure the custard get’s evenly distributed throughout the bread.
Make sure the skillet is not too hot, or you’ll end up with a scorched on the outside but soft and gooey inside piece of bread. Although you don’t want the skillet too high you also need to make sure it is hot enough to instantly sizzle when you put the toast on the surface. I adjust my skillet temperature throughout the cooking process. I start it off on 375° and move it down to 300º during the first 30 seconds of the cooking process.
After each batch I always wipe down the skillet to prevent burning the next batch. Start with a fresh coat of non-stick spray, and butter for a new piece of toast. I promise this step will save you some frustration and smoke later.
Make a puddle of melted butter in the spot you’ll cook the piece of toast. It allows for a good sizzle which leaves a nice crust. Plus the butter gives it another layer of protection from burning and/or sticking. It also helps to assure there will be plenty of butter on you toast
I add a little flour to my mix, it gives it the extra crunch I like and assures a nice texture.
Instead of flipping with the spatula which can cause some damage if not careful, opt for tongs. You can look at the bottom to check if it’s done without damaging the crust and if it’s not finished simply put it back down and let it sizzle a little longer.
It can be tempting to treat these bad boys like pancakes and try to flip and flap them around but be careful. Carefully place, flip, and remove this custard filled bread. Your final product will result in a more visually appealing plate.
I use an electric hand blender to make sure everything is fully incorporated. It’s worth the extra trouble to get a fluffy and consistent piece of French Toast.
Serve straight off the skillet. French Toast will lose their airiness and fluff after sitting too long. Get em’ while it’s hot!
In the last two days I’ve posted the Perfect Fried Chicken and the Best Belgian Waffles which were all leading up to this completely indulgent and satisfying dish!
You take the waffles top it with a perfectly fried piece of chicken , then pour over a sweet buttery bourbon pecan pie sauce!!!
We were dipping waffles and chicken left and right in this sauce, all the ingredients compliment each other so well.
The vanilla, the pecans, the butter and of course the bourbon come together and make the perfect topping for the classic chicken & waffles!
I love my chicken and waffles with maple gravy recipe but this one is certainly standing neck to neck and giving it a run for its money!
So a few weeks ago I wrote about the best pancake recipe ever, and since finding that recipe it’s all I’ve been making for breakfast!
As much as I love pancakes, we needed a little switch up and although I have a tried and true waffle recipe already, my home-girl gave me a little tip, and that tip was…drum roll please…
Half and half! Yes, just half and half
The half and half gave it a creamy and more soft texture, I still use buttermilk but the half and half was the X factor!
Now are you telling me I can have hotel continental breakfast waffle perfection at my own house?!?! NOPE ! You can have BETTER than hotel continental breakfast waffles!
Fun fact* I stayed in a hotel for over a month and enjoyed every damn day of it, including waking up extra early only to abuse the endless waffles and fresh fruit :/
These waffles are light and crispy on the outside and then perfectly complimented with a soft and buttery yet so airy inside.
This thing is beautiful inside out and I almost kept the recipe all to myself but because I love you peeps so much I’m giving y’all the hookup!
Let me know what you think!