Lemon Muffins

I've made a few different lemon muffins over the years. One of my favorite was the Coconut Flour Lemon muffin that was nut free and very lemony. But today, I was looking for a fluffier version of that muffin. Strictly coconut flour muffins tend to be a little denser than an almond flour one because you need to use so much liquid to balance out the thirstiness of the coconut flour. I wasn't really looking to make this one nut free in particular so I played around with it a bit until I found a combo that I really liked. This Lemon Muffin is a coconut - almond flour combo that is just what I was looking for. You can add poppy seeds to it if you like them; I didn't add them because I didn't have any and they're not my family's favorite. Feel free to customize your own until you find your perfect Lemon Muffin!

Lemon Muffin
1/2 C almond flour
3/4 C coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
5 eggs
3/4 C applesauce
1/2 C honey
2 T lemon zest (about 1.5 lemon's worth of zest)
1 tsp. lemon extract
2 T poppy seeds (optional)

Preheat oven to 350F. Mix all dry ingredients in one bowl. Add applesauce, honey, lemon zest and lemon extract. In another bowl beat eggs until they are foamy or fluffy. Gently mix eggs into flour mixture. Spoon batter into lined muffin tin. Bake for about 25 minutes or until tops are firm for regular sized muffins and 40 minutes for jumbos.

Bell Pepper Egg Cups

I've made several versions of the baked egg cups. Some had bacon, some had sausage, some had veggies. The other day I decided to make the baked eggs in a half of a bell pepper. I wasn't sure how this might work and if the liquid from the cooking pepper might make the eggs runny or keep them from setting, but they turned out beautifully! I added cheese to mine, so these are primal rather than paleo, but you could omit the cheese if you don't do dairy. You can add any mix-ins that suit you: veggies, meat, cheese, etc. I used mushrooms, onions, broccoli and cheese in mine. Now I'm thinking of other foods that may be cup-like...can I make a baked omelet in a giant mushroom or in a tomato? May have to give those a try!

Bell Pepper Egg Cups
3 Bell Peppers cut in half, and seeded
6-8 eggs (depends on size of your pepper and size of your eggs)
1/2 onion diced
2-3 button mushrooms diced
small hand full of shredded cheese if desired
Any other mix-ins you like!
salt and pepper to taste

Preheat oven to 350F. Half and seed bell peppers. Place them in a baking dish with sides to catch any egg that leaks out. In a mixing bowl, lightly beat eggs with a fork and add salt and pepper. Pour about 1/3 of a cup of egg into each bell pepper half. Add any mix ins you like then top up with remaining egg. Bake for about 20 minutes or until eggs are set. If you are using more watery veggies it may take a little more time to cook. Enjoy warm!

Two Fruit and Veggie Smoothies

The other day the kids and I were at Costco and the Vitamix demo lady had made a green smoothie with banana, apple juice and spinach. Surprisingly the kids tried it and LOVED it. They both asked me if I could make one like that when we got home. "Sure!", I say. Do I want to get more veggies into my kids? Heck, yeah!

So when I got home I concocted my own version of the green smoothie using the fruit and veggies I had on hand. I didn't have any juice but I had apple sauce thawed from last year's batch in the fridge and I had some zucchini puree from one of my HUGE zukes I got at the farmer's market a couple weeks ago. So I threw it all in...and guess, what...the kids drank it even though it was green! Shocking, no?

This morning, I thought I'd try the smoothie again but I hadn't picked any lettuce from the garden yet so I added some almonds and one of those little pink grapefruit cups in grape juice from Costco. This one wasn't green, but the kids liked it just the same. What do you like to put in your smoothies? I'm always looking for new flavor combinations!

Green Fruit and Veggie Smoothie
2 Bananas
2 Nectarines
1 Apple
1 C Apple Sauce
1 C Veggie puree (I used zucchini)
2 C torn spinach or lettuce (I used lettuce)
ice to fill the blender the rest of the way to the top.

Blend everything until smooth then serve immediately.

Not-Green Fruit and Veggie Smoothie
1 Banana
1 Nectarine
1 Apple
1 C Veggie puree (I used zucchini)
1/2 C almonds
1/4 C pink grapefruit + 1/4 C grape juice (or one of those little cups from Costco)
ice to fill blender the rest of the way to the top

Blend everything until smooth then serve immediately.

Rosemary Lemon Carrots

On those nights when I'm super busy and haven't had a chance to take a walk in the garden to "shop" for veggies, I'll sometimes break into the baby carrots that are usually in my fridge. I've discovered I really like my carrots with some lemon on them and an herb or 2. Baby carrots are also great to bring along camping for snacking or for a side dish to go with that fish you caught or sausage you just cooked over the fire. I've included cooking methods for microwave, oven, grill and campfire coals. Enjoy those carrots! 

 

2 C baby carrots or chopped regular carrots

1/3 C lemon juice or 1/2 lemon

2 tsp dried or 1 Tbs. fresh rosemary

Salt and pepper to taste

Microwave method:  Place baby carrots in a microwave-safe bowl. Pour lemon juice over carrots then sprinkle with rosemary, salt and pepper. Cover lightly and microwave on high for 2 minutes. Pierce carrots with a knife or fork to test for tenderness. Continue microwaving in 30 second increments until carrots reach desired tenderness.

 

 

Foil cooking method: Take a large piece of aluminum foil and fold up on all sides a bit forming a bowl. Place baby carrots and ½ of lemon in the foil. Sprinkle with rosemary, salt and pepper. Fold foil around contents sealing into a pouch. Place pouch on a cookie sheet and bake in a 350°F oven for about 30 minutes or until tender. You can also throw the foil on the grill or in hot coals if you are camping.

Paleo Bruschetta

On our first day at the Farmer's Market selling our baked goods, we had a couple packages of sandwich buns left over at the end of the day. The next day when I was looking for something to go with the dinner I'd prepared, I decided to try making bruschetta from the leftover buns. I sliced each bun in half like I would do if I were making a sandwich, but then brushed the bread with olive oil and added minced garlic and sundried tomatoes. I toasted the whole thing under the broiler for a couple of minutes then cut it into quarter sections. It was a hit with the family! So, I now know what I plan to do if we have leftover buns...maybe I'll hide a package or 2 so I'll have some to take home. Shhhh! Don't tell Kate! :)

Paleo Sandwich Buns

1 1/2 C almond flour	5 eggs
2 Tbs. coconut flour	1/4 C coconut oil, melted
2 Tbs. favorite herbs(optional)	1 Tbs. apple cider vinegar
1/4 tsp. salt	2 tsp. honey
1 1/2 tsp. baking soda

Preheat oven to 350°F.  Bring all ingredients to room temperature. In a mixer bowl whisk together almond flour, coconut flour, herbs, salt, and baking soda then add eggs, honey, and apple cider vinegar.  Mix until eggs are blended.  Add coconut oil and stir until well blended. Drop scoops onto baking sheet or into a Whoopie Pie Pan for more uniform buns.  Bake for 15 to 20 minutes until golden. Cool in pan.

Paleo Bruschetta

6 Paleo Sandwich Buns (see recipe above)
¼ C extra virgin olive oil
¼ C sun dried tomatoes - diced
1 tsp. minced garlic
1 tsp. dried oregano

Bake Sandwich buns and let cool. Slice buns in half across the middle forming 2 discs. In a small bowl, mix oil, tomatoes, garlic and oregano. Toast bread discs under the broiler or in a toaster oven until just toasted. Drizzle tomato mixture over toast then broil again for about 1 minute. Cut discs into quartered triangle sections and serve warm.

Grilled Eggplant with Garlic and Walnut Oil

An eggplant came in my veggie box the other day...I really have no idea what to do with an eggplant. So, I decided to wing it. :) That's what I do.

You can never go wrong with garlic and oil, really. So, I sliced my eggplant into 1/2 inch strips and marinated it in some walnut oil and crushed garlic for about 1/2 hour. I, then, grilled the strips for about 5 minutes per side and served with this amazing pesto to which I'm now addicted.

If you've never tried eggplant, give it a try. You may find it's one of your new favorites.

Grilled Eggplant with Garlic and Walnut Oil
1 Eggplant sliced into 1/2 inch strips
1 t crushed garlic
1+ C olive or walnut oil

Mix oil and garlic in a shallow wide dish. Let sit for a few minutes then add strips of eggplant coating both sides. Let eggplant marinate for about 30 minutes. Place eggplant strips on a grill over medium heat. Grill for about 5 minutes per side or until flesh is fairly soft. Serve warm with pesto...or without. :)

Spinach and Walnut Pesto

What do you think of pesto? I've never been much of a pesto person and hadn't made pesto at all until yesterday. Boy, have I been missing out! I had some cilantro, spinach and garlic in my veggie box this week, and decided I'd give pesto a go. One recipe I found for making basil pesto used a mortar and pestle to crush everything together, but I don't have a mortar and pestle, and like to use power tools for heavy duty mixing like this. So I fired up my blender to get everything mixed together well.

I had planned to make hamburgers for dinner last night and thought a pesto topping would go well with the yummy grass-fed beef I had on my grill. I've also eaten it as a dip for steak and eggplant. Although the kids wouldn't touch the green goodness that was pesto, Hubby loved it and kept finding more things to top with it. So, this goes in the keeper file!

Spinach and Walnut Pesto
1 Bunch of spinach (about 2 C)
1/2 C fresh cilantro
1 C walnuts
1/4 C lemon juice
1 tsp. chopped garlic
1 C olive or walnut oil
extra oil as needed

Trim stems from spinach and cilantro. In a blender or food processor add all ingredients except the extra oil. Pulse and push down the spinach to get everything incorporated adding extra oil as needed to lubricate the mixture. Serve on just about everything!