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ZBB Muffins-Gluten Free

 

ZUCCHINI BANANA BLUEBERRY MUFFINS

yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20-22 MINUTES

total time: 37 MINUTES

INGREDIENTS:

  • 1 1/2 cups Gluten Free flour
  • 3/4 teaspoon Xantham Gum
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons coconut sugar, optional

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside..
  2. In a medium bowl, whisk together the flour, xantham gum, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
  4. Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with  sugar, if using. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack. Enjoy!

You can make Bread also and increase baking temperature to 45 minutes.

The muffins will keep covered for up to 3 days on the counter. The muffins also freeze well, store in a freezer bag in the freezer for up to 1 month. To reheat, place the muffins in the microwave for 30 seconds.

Quinoa scramble

Better Breakfast Scramble

Ingredients
½ cup cooked quinoa
2 eggs, scrambled
½ avocado, cubed
1 tablespoon salsa
½ teaspoon lemon pepper
¼ teaspoon garlic salt
Instructions
1. Place quinoa in a serving bowl, top with eggs and avocado, salsa and sprinkle with lemon pepper and garlic salt.
Recipe by Wendy Polisi at http://wendypolisi.com/quinoa-breakfast-scramble/

SW Bowl

Sassy Southwestern Breakfast Bowl

Ingredients
1 medium potato
1/2 a medium onion
1 red pepper
2 slices of sugar free bacon
1/4 to 1/2 cooked chicken breast, chopped into bite size pieces
2 tbsp olive oil
1 tsp salt
1 tsp paprika
1 pinch of cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp cumin
1 egg
freshly cracked black pepper (to taste)
Instructions
1. Peel and chop your potato into bite size pieces. Boil.
2. While your potato is boiling, chop up your onion, red pepper, bacon, and cooked chicken
breast.
3. In a pan or wok on medium-high heat, add olive oil, onion, red pepper, and bacon. Fry until
onions are golden and bacon is cooked (not crispy). Add chicken.
4. Drain potato and add to pan.
5. Add all spices (you can mix them ahead of time to save time if you wish).
6. Mix everything in the pan well until potatoes begin to get golden, crispy edges.
7. Put that into your bowl and set aside.
8. In the same pan, crack your egg and place it under a cooking lid with a pinch of water. Keep
adding pinches of water, covering, and continue cooking until you see the egg whites are no
longer translucent.
9. Remove from pan and place on top of your breakfast bowl.
10. Top with fresh cracked pepper (and hot sauce if you wish!)

Easy Peasy Pancakes

Easy Peasy Pancakes

Ingredients: 1 large ripe banana, 2 eggs, and cinnamon (optional). This makes about 2 small servings, so double or even triple the recipe for the family. Mash the banana(s) really well with a fork, and then wisk  together with your eggs and cinnamon. Heat your stove to a low to medium setting. I set mine at the notch just below medium and they turned out perfect. Spray your pan with cooking spray or grease the bottom with a little bit of butter. The pancakes are a little flimsier than your traditional pancakes, so make them small (easier to flip that way). Heat on each side for about 2 minutes. I just lifted up the edges a little to see when they were done.

Recipe from http://www.recipebyphoto.com/3-ingredient-pancakes/

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Funky Monkey Banana Bread

Ingredients
  • 4 bananas (2½ cups mashed or 575 grams)
  • 4 eggs
  • ½ cup (140 grams) almond butter (or nut butter of choice)
  • 4 tablespoons coconut oil, melted
  • ½ cup (75 grams) coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 6 oz. dark chocolate, chopped* (see Notes for recommendation to keep 100% Paleo)
Directions
  1. Grease one 9″x5″ loaf pan (or 8″x8″ square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
Notes
Try making your own Paleo chocolate chunks to use in this bread, which keeps it totally Paleo!
Recipe adapted slightly from Civilized Caveman Cooking
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Made Ahead Holiday Egg Cups

These freeze really well and the peppers add a festive flair!

Ingredients

  • 8 eggs
  • 8 ounces cooked ham, crumbled
  • 1 cup diced red/green bell pepper
  • 1 cup diced onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
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Pumpkin Pie for Breakfast

Pumpkin Pie Protein Overnight Oats
This super easy recipe tastes like a slice of pumpkin pie straight from the Thanksgiving table! It’s easily doubled, tripled, or even quadrupled to serve more. The oats will keep for at least 4 days if stored in an airtight container in the refrigerator.
Yields: 1 bowl
  • ½ cup plain nonfat Greek yogurt
  • ½ cup pumpkin purée
  • ¼ cup old-fashioned oats
  • ¼ tsp ground cinnamon
Add all of the ingredients to a mason jar or plastic container with a tight-fitting lid, and stir until thoroughly combined.
Cover and refrigerate for 8 hours or overnight. Serve cold.
Notes: Any oats will work, including instant, steel-cut, and others. Any sweetener will work as well.

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Pumpkin Pie Oatmeal

Who actually doesn’t love pumpkin pie? I like it so much, I made it into a healthy breakfast! I made Pumpkin Pie Oatmeal!

You will need:
– 1/4 C  Steel-Cut Oats
– 1/4 C  Pumpkin
– Pumpkin Pie Spice

– 1/4  C Unsweetened Almond Milk or Coconut milk

– Pecans
You can prepare these on the stove, but my favorite way to prepare oatmeal is to make “overnight oats.” This is basically where you make your oatmeal and stick it in the refrigerator to soak up the liquids and don’t heat it until the morning.
Mix oats with the pumpkin and your desired amount of almond milk and pumpkin pie spice. Add pecans and mix them in. Put inside refrigerator overnight.
Makes 2 servings!
The next morning, heat for 2 minutes in the microwave. When done, add 1 TSP maple syrup if desired and garnish with pecans and more pumpkin pie spice 🙂
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3 Ingredient Flatbread/Crepes

Ingredients
  1. 1/4 cup coconut flour, sifted
  2. 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
  3. 12 egg whites (not from a carton)
  4. 1 tsp sea salt
  5. Herbs of choice (I’ve used basil, red pepper flakes, garlic powder and rosemary before but you can also make them sweet with Cinnamon and Coconut Sugar for making Crepes)
  6. Coconut oil/cooking spray
Instructions
  1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  3. Allow to cool completely before using it as a wrap.
Notes
  1. Baking powder isn’t technically paleo so a simple way to recreate a substitute is to combine baking soda and lemon juice- for this recipe use 1/2 tsp baking soda with 1 T lemon juice.
  2. Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.