Paleo Apple Muffins

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I actually went to sleep excited to wake up and have these muffins. So many paleo recipes are dry or greasy, rarely one will come out perfectly. This is the best almond flour muffin I have tried and is the ideal grab and go breakfast! Also your house will smell like you’re baking an actual angel from heaven. I’m pretty sure angels are made of apples and cinnamon.

Ingredients

1 large Apple
1 tablespoon coconut sugar + 1 1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup honey
3 eggs
1 tablespoon milk of choice
2 cups almond flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves

Method

Preheat oven to 325 degrees and line a muffin tin.

In a separate bowl, chop apple and toss with coconut sugar and 1 1/2 teaspoon cinnamon. Combine and mix flour, salt, baking soda, and spices in large bowl. In separate bowl (I like to use a large measuring cup) melt butter and add honey. Stir in eggs one at a time, making sure they’re combined. Add milk. Stir wet ingredients into dry and add apples to mixture.
Fill muffin liners 3/4 full and bake for 20-25 minutes. Enjoy!!

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Fall Vegetable Soup

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It’s in the 50s here by the beach which means it’s time for soup! Here’s my recipe for a hearty and adaptable cold weather soup. I’ve made this with added sausage, chicken, or carne asada and it turned out beautifully. Serving at least four generous portions, this recipe is cheap and healthy!

Ingredients
1 onion
1 bell pepper
4+ garlic cloves
1 tablespoon cumin
1/2 teaspoon salt
1 large tomato
4 cups chicken stock
1 cup water
1-2 sweet potatoes
1 large yellow/zucchini squash
2 cups of kale, leaves torn

Method

Cut onion and bell pepper into large dice and sauté in large pot with a small amount of olive oil over medium heat until softened. Add garlic and diced tomato, and stir in cumin and salt. When fragrant, add stock and water. Bring to a boil over medium high heat. Throw in chunks of sweet potato and squash. Cover for 10 minutes or so until sweet potato is soft. Stir in handfuls of kale and cover for a couple minutes until wilted.

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Zesty Guacamole

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This guacamole is so flavorful that it really stands out from store bought varieties. A few additions to a conventional recipe kick this up a notch to make a rich and spicy accompaniment to your favorite guac topped concoction! Your conguactions?

I use an extremely heavy duty stone molcajete but a fork and a bowl will also do the trick. The molcajete does make a badass presentation for a party, so I’d recommend one if you want to look fancy whilst serving it up to friends. Now grab a margarita and let’s do this.

Ingredients

3 avocados
1/2 onion
2-3 garlic cloves
1/2 jalapeño, finely chopped
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon ground cayenne
1 large Roma tomato
Small handful cilantro (optional)
1/2 large or 1 small lime

Method

Using your mortar and pestle or a fork, mash up the peeled and seeded avocados. Dice and stir in the onion jalapeño, and garlic. Next add salt, cumin, and cayenne. Dice tomato and add with chopped cilantro. Squeeze lime on top and stir!

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Now enjoy the fruits of your labor by indulging in this wonderful treat!

Low Carb Barbecue Sauce

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This is the recipe I like to use for ribs. Brush it on 15 minutes before the ribs are done, then again when you take them out. It’s super fast and easy to make!

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Ingredients

6 oz can tomato paste
12-16 oz diet root beer or Dr. Pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons mustard
1 tablespoon Worcestershire
1 teaspoon liquid smoke
1 teaspoon vinegar
Frank’s Hot Sauce to taste

Combine everything in a small pot over medium low heat until gently bubbling. Adjust seasonings to taste! Simmer for 15 minutes or so.
I like to pour in some grease from the pork ribs to fatten it up before I brush it on.

This makes 6 very generous servings at just under 5 net carbs. I used maybe a third of the sauce for a large (served 4) rack of pork ribs.

Low Carb Donut Holes

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This recipe is amazing. I’ve tried coconut flour pancakes and cookies and they always come out so dry! I like them warm but also they are great coming out of the fridge.
Makes 7 donut holes

Ingredients:

3 tablespoons butter
3 tablespoons Stevia
1/8 teaspoon vanilla extract
Few drops almond extract (optional)
Dash salt
Dash pumpkin pie spice
1 egg
3 tablespoons coconut flour
Cinnamon/Splenda or cocoa for rolling

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Preheat oven to 350 degrees.
Cream butter, Stevia, extracts, salt and spice. Add egg and mix well. Add coconut flour until fully combined. Let sit for a few minutes so the flour can absorb the liquids.

Roll into balls about 1 inch in diameter and place in greased glass dish.

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Bake for 15-20 minutes or until lightly browned. Roll in preferred coating!

I did a cinnamon and Splenda mix, cocoa powder, and a simple glaze made from heavy cream and Splenda.

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2.2 carbs per donut hole
1.1 net carbs
6.0 grams fat

65.7 calories each

Keto Coconut Chocolate Balls

I have been searching around for recipes with coconut cream for weeks and finally decided to try something new. If you have a chocolate craving these will satisfy you and loaded with healthy saturated fat from all the coconut. They remind me of a truffle!

Ingredients

1/4 cup coconut oil
2 tablespoons cocoa powder
1 1/2 teaspoon stevia
1/4 cup coconut cream (coconut butter)
1/2 cup shredded coconut (I used fine shred)
Finely chopped salted nuts, I like almonds

Melt coconut oil and mix with cocoa powder. Add coconut cream and stir well, making sure its combined fully. Mix in shredded coconut. Put in freezer until hard enough to roll into balls, it took about 10-15 minutes for me. Shape into balls and roll in chopped salted nuts.

12 servings
Calories: 67.5
Total fat: 6.8 g
Saturated fat: 6.2 g
Carbohydrate: 1.5 g
Fiber: .7 g

Net carbs .8 g

Keto Egg Drop Soup

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Since I started the ketogenic diet I have been craving soup. After an abundance of beef stew and vegetable beef soup I knew I needed something different.

So on a rainy Wednesday, I made this.

At 6.7 net carb for the entire recipe, feel free to eat it all. Although it is impossible. I ate it all in 3 huge servings but it could easily serve 4.

Ingredients:
2 tablespoons toasted sesame oil
1/8 cup chopped red onion
4 cups chicken stock
1 teaspoon soy sauce
1/4 teaspoon salt
2 large or 3 small eggs
1/8 teaspoon ground ginger
3 oz shrimp (optional)
A few sheets of nori/seaweed

In a large pot over medium heat add sesame oil and sauté onion until translucent. Pour in chicken stock (I used two cans of Swanson broth) and bring to a boil. Add soy sauce, salt, shrimp, ginger. Give it a good stir. Turn down heat slightly so the soup is gently boiling. Beat eggs in a separate bowl and very slowly pour into the broth while stirring in slow mo. My arm even got a little tired…
Rip up seaweed and just throw it on the top. This is optional but tastes good and makes you feel like an authentic Asian cook for 2 seconds. Me rikey!

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Candy Chunk Cookies

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Happy late Halloween! I was so excited for trick or treaters this year that I got a 5 pound bag of mini candy bars.

“I hope we don’t run out!” I thought.

Maybe 15 ecstatic handfuls later and the night was over. You guys, I even forced a little girl to take more than she wanted.

So what do I do with all the leftovers goodies? Duh! I love baking! Let’s do this! These cookies are extremely easy to make and delicious. Plus they use less butter than chocolate chip cookies usually do. I’m trying to save your fat ass as well as my own here!

You’ll need:
1/2 stick unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup chopped various candy bars (I used Snickers, Milky Way, Baby Ruth, and some Hershey’s Kisses)

Preheat the oven to 375
Mix butter and sugars until light and fluffy. Mix in vanilla, salt, and egg. In a separate bowl combine flour and baking soda. Add into butter mixture until combined. Stir in chopped candy.

Roll into 1 1/2 inch balls and place on ungreased baking sheet. Bake for 9-12 minutes. Cool on wire rack.

My first couple times making these some of the candies exploded.

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This one took a poop.

To remedy this, just make sure that dough covers the candy that’s poking out.

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Now you have a great variety and used up that tempting bag of candy!

Cinnamon Pretzel Twists

Sometimes you just need something warm and doughy. When I get this feeling, I usually just make cookies.

But wait. This is ‘Merica! And here we don’t just do things the easy way! Oh wait. Well, we do, but these are really a great change from cookies. Yes, pretzels from scratch take a little more effort – but they are infinitely more impressive. Also it’s October and they are a perfect accompaniment to beer.

These are really great plain sprinkled with sea salt or brushed with butter and topped with cinnamon sugar. Dare to make these a little healthier with replacing 1/2 cup of the white flour with whole wheat.

What you’ll need:
2 Teaspoons active yeast
1/2 cup + 3 tablespoons warm water
1/2 teaspoon white sugar
3 cups flour
1/4 cup packed brown sugar
3/4 teaspoon salt
additional butter, cinnamon and sugar for sprinkling
For the bath:
1/8 cup baking soda
1 cup very hot water

Dissolve active yeast and 1/2 teaspoon white sugar in the warm water and let sit for 10 minutes until frothy. In a large bowl, mix together brown sugar, flour, and salt. Make a well in the center and add frothy yeast mixture like so.

Now it’s time to work all of it together to form a dough ball. Add water if it’s too dry, add flour if it’s too sticky. Knead for several minutes until all the ingredients are combined and it’s a nice consistency that stays together but still has a little elasticity. Form into a ball. Lightly oil a large bowl and dough ball and drape a damp towel over the top. Stick in an oven with just the light on (no heat) for an hour.

After the hour it should have doubled in size.

Next is the fun (ish!) part! Punch down the dough. Literally, punch it down. Slap it like it’s your dough bitch. Personally, I like to punch it then spank it.

Divide into 6 even pieces. Roll it into long ropes that are about the size of your finger. A little fatter is fine! Then twist it into a little rope. This takes a little time so I do it while I’m watching TV or listening to a podcast. You end up with something that looks like this.

Dissolve the baking soda in the hot water. Using a paper towel, dab the water onto every part of the pretzel twist you can see. Top and bottom.

For regular pretzels, sprinkle with rock or pretzel salt after the soda bath.

Bake at 440 degrees for 7 minutes. I always do a test batch of 1 or 2 pretzels, I recommend you do the same!

For cinnamon pretzels, brush liberally with butter while still warm. Sprinkle with desired amount of sugar and cinnamon.

Eat while warm or just pop in the microwave later on.

Double Ginger Cookies

There’s nothing as inviting on a cold day than warm cookies. Now that it’s almost that time of year again to break out the peppermint and nutmeg, I came up with this Double Ginger Cookie recipe to satisfy everyone’s craving for the holidays. Got a tummy ache because you couldn’t handle all those mashed potatoes on your plate? Pop a cookie in that fat mouth of yours. Don’t worry, you’ll get your body back come February.

Mine didn’t. But yours totally can!

So for this recipe you need to get a couple ingredients that you may not have on hand but are really cheap and easy to find anywhere. They are fresh ginger root, blackstrap molasses, and crystallized ginger.

Ingredients:

1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 stick butter
1 teaspoon of finely chopped fresh ginger
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1/8 cup molasses
3 tablespoons chopped crystallized ginger

No other recipes ever tell you this. Don’t preheat your oven yet!
In a small bowl combine flour, baking soda, and salt. In a large bowl cream butter, chopped fresh ginger, and sugars until fluffy. Beat in egg and molasses. Beat in flour mixture. Stir in chopped crystallized ginger.
Chill mixture for 1 hour.

Here’s two gingers chillin’ as well. Insert joke about me not having a soul here.

Now preheat your oven to 340 degrees. Roll dough into 1 1/2 inch balls and roll the top half in white sugar. Place 2 inches apart on ungreased baking sheet.

Bake for 10-15 minutes.

I did a variation as well using marshmallows. Cut a large marshmallow in half and stick it in the middle of a larger cookie after 10 minutes of baking. Return to the oven for 2 more minutes.