Paleo Apple Muffins


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.


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


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!!


Fall Vegetable Soup


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!

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


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.


Zesty Guacamole


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.


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


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!


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