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.


Black Bean Chili with Corn and Squash


This week I’ve been struggling with the flu. This is what has actually made me feel better:
Thai noodle soup
Safeway pre made soups
Homemade chili

Lawdy it’s a miracle! Hallelujah!

The recipe is suuuper simple and most of the ingredients are really cheap. Plus almost anything can easily be substituted for what you have on hand or you can add things to suit your taste. It’ll also cure the flu!*

*Has not been FDA tested to cure flu virus.


2 corn cobs
Half onion
3 large garlic cloves
2 tbs olive oil
1 1/2 cups squash
2 teaspoons seasoning salt
1 teaspoon creole seasoning (optional)
Can fire roasted chopped tomatoes
4 cans black beans, rinsed and drained
1/2 cup salsa
1 cup shrimp (or chicken)

First get a sharp knife and cut down the sides of the cob, getting as much of the kernels off as possible. Put them in a bowl and rinse with cold water a few times, just to remove some of the starch. Side note, I know this sounds weird but I sucked on the corn cob after I did this and it was extremely delicious. If that freaked you out then just pretend I never did it.


Next chop your onion and garlic. Get a big stock pot and drizzle 2 tablespoons of oil in it. Over medium heat sauté onion and garlic until fragrant. Add corn. Chop your squash into small/medium pieces and stir them around until softened. Add seasonings and stir. Pour in tomatoes and bring to a boil. Add black beans and salsa and boil covered on medium heat for 10 minutes. Stir chili and add shrimp.
Simmer on low heat until you are ready to eat! I simmered mine for about half hour.


The first thing Hiram said when he walked in was “Something smells really good!”
Oh… It did. It really did.

Now I added pepper jack cheese to mine, along with some crushed up saltines. Also we had enough to fill up our bellies to the brim at dinner as well as overstuff at lunch today. And it’s actually better the next day!