ZBB Muffins-Gluten Free



yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20-22 MINUTES

total time: 37 MINUTES


  • 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


  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.


Frozen Yummy Yogurt Bites!

Prep time: 10 minutes minutes
Cook time: 1 hour freeze time minutes
Yield: 10 servings
Serving size: 12-13 frozen blueberry bites
1 pint container blueberries (about 125 blueberries)
1 cup vanilla, nonfat Greek yogurt
1 tablespoon stevia (or your favorite sugar substitute)
1. Line a baking sheet with parchment paper or a nonstick mat, and set aside.
2. In a medium mixing bowl, stir together the yogurt and sweetener.
3. Working in 2 batches, gently fold in the blueberries to coat in the yogurt. Scoop them up with a fork
and tap the excess yogurt off.
4. Place the blueberries on the baking sheet, being careful not to have them touch.
5. Freeze the baking sheet until the blueberries are completely frozen, about 1 hour.
6. Store leftovers in an airtight container in the freezer.

Recipe by: http://www.skinnymom.com/frozen-blueberry-yogurt-bites/


Absolutely Applelicious Cookies

1 apple
¼ cup peanut butter (or almond butter)
¼ cup almonds, sliced
¼ cup walnuts, chopped
¼ cup shredded coconut
¼ cup chocolate chips
1. Slice apple into thing rings and remove core.
2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.
Recipe by http://rachelschultz.com/2014/04/09/apple-cookies/


Colossal Cookie Dough Bites

Small Batch:
1 scoop (or packet) of vanilla Shakeology (or any protein powder)
1/3 cup old fashion oats
1/3 cup peanut butter
2 tablespoons maple syrup (or honey)
1 tablespoon almond milk (or water)

Mix ingredients and then sprinkle in chocolate chips to taste. Roll into bite size balls and store in the fridge or freezer.
These are also great to bring to parties/events so here’s the recipe for making in bulk.

Large Batch:
3 scoops (or packets) of vanilla Shakeology (or any protein powder)
1 cup old fashion oats
1 cup peanut butter
1/3 cup maple syrup (or honey)
3 tablespoons almond milk (or water)

Mix ingredients and then sprinkle in chocolate chips to taste. Roll into bite size balls and store in the fridge or freezer until serving.

Recipe by: http://diannlafrance.com/cookie-dough-shakeology-bites/

Nut Clusters

Fun Friday Dark Chocolate Nut Clusters


1 cup plus 3 tablespoons melted dark chocolate
Dried cherries (optional)
1 1/2 cups whole almonds
Handful of coconut shavings


  1. Line a baking sheet with parchment paper. Start melting dark chocolate pieces in a pan on low heat; it won’t take long to melt. If you want a sweet cherry taste, throw a handful into the pot once chocolate has melted.
    Note: The serving size is for melted chocolate, so if you measure out the pieces beforehand, allow more chips to be added than the recommended amount.
  2. Place a teaspoon of melted chocolate on parchment paper; top with a small handful of almonds. Drizzle almonds with one tablespoon melted chocolate. Repeat process with remaining almonds and chocolate until your pan is full.
  3. Sprinkle coconut shavings over each tiny delight.
  4. Transfer to refrigerator for about 10 minutes to chill and remove them when firm. They’ll be ready to enjoy right away!Makes 32 pieces.

    calorie count

Recipe courtesy http://www.popsugar.com/fitness/Paleo-Holiday-Treats-26285810

OMG Nachos


1 large sweet potato – thinly sliced or thicker slices depending on
which type you are making
2 Tablespoons olive oil.
½ lb ground beef
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon oregano
½ cup salsa
4 green onions, chopped
1 tomato chopped
guacamole or 1 avocado chopped
1. Thinly slice your sweet potato and coat with olive oil. Salt and pepper to taste.
2. Lay on a cookie sheet lined with parchment paper and cook for 20 minutes in a 400 degree oven or
until brown and crispy. Flip halfway through cooking time.
3. If using the thicker slices, place on a microwave safe dish or parchment paper and cook for 2 minutes
until they are soft but sturdy.
4. While the potato slices are cooking, brown your grown beef in a sauté pan. Add your spices and salsa
and continue to cook for 5 more minutes.
5. When potato slices are done, arrange on a plate and top with ground meat mixture and toppings of
your choice. I used a bit of avocado, tomato and green onion.
6. If you are making a big pile of nachos with the sweet potato chips, you can top the meat with any of
the following: shredded chess and sour cream (if you do dairy), guacamole, tomatoes, avocados,
green onions, olives, pickled jalapeños, cilantro all work nice.
Recipe by My Life Cookbook at http://mylifecookbook.com/2015/02/09/paleo-nachos-2-ways/


Paleo Caramel Sauce

This is great to serve over ice cream or to use for an apple dip!  Good enough to fool the kids!!
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract
  1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  2. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  4. Add the coconut oil and vanilla extract and stir to combine.
  5. Serve the sauce warm or refrigerate in a sealed glass jar for up to two weeks. If refrigerating, leave on the counter for 10 minutes to cool, stir again, then refrigerate.

Rockin’ Buffalo Ranch Chicken Dip

This is my new favorite Tailgate Dip!  So much healthier than the traditional Buffalo Chicken Dip that has so much cheese.
Enjoy! PS-You can buy Paleo Mayo or use traditional if not 100% Paleo
    • 13 oz can organic chicken breast, shredded
    • 1/2 cup raw cashews-not salted or roasted (Find these in Bulk section)
    • 1/2 cup paleo mayo, recipe to follow
    • 2 tbls Angie’s Rockin’ Ranch
    • 1/2 cup hot sauce
    • 1/2 tsp cayenne pepper, optional
    • 1/4 tsp sea salt
    • 1/8 tsp pepper
Paleo Mayo
  • 1 large egg
  • 1 tbls meyer lemon juice, about 1/2 lemon
  • 1 cup macadamia nut oil or light tasting olive oil


    1. To make your mayo, you will need an immersion blender.
    2. Crack egg into tall jar wide enough to fit your immersion blender.
    3. Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar.
    4. Place blender into the jar until it hits the bottom.
    5. Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds.
    6. Make sure you turn the blender off before pulling it out of the jar.
    7. You will only need 1/2 of this portion for the recipe. Save the remaining in an airtight container. It is good for a week after the date on your egg carton.
  1. Heat oven to 350 degrees. Boil cashews in two cups of water for 30 minutes.
  2. While cashews are cooking combine all other ingredients. Once cashews are done, place cashews into your blender and mix until smooth with 1/4 cup cooking liquid.
  3. Fold in cashew cream with other ingredients.
  4. Place into small casserole dish or large ramekin.
  5. Cook for 20 minutes until top is a little crusty.
  6. Serve with celery sticks or carrots. Makes about 2 cups.

Angie’s Rockin’ Ranch

This is Great in the Buffalo Chicken Dip instead of store bought Ranch packets that contain alot of Yucky stuff!


  • 1/2 cup dried parsley
  • 2 tbls dried dill weed
  • 3 tbls garlic powder
  • 3 tbls onion powder
  • 3 tbls dried onion flakes
  • 3 tbls dried celery
  • 4 tsp dried chives
  • 4 tsp sea salt
  • 2 tsp black pepper


  1. Mix all ingredients together and store in an airtight container like a mason jar.

Homemade “Larabars”

I love to have a quick “bar” to have on the go or to keep in the car but its really hard to find one that has simple ingredients.

Larabars are great but I don’t always want the nuts in them so why not  make them at home!! That way you can make your own flavors. I have Crohn’s Disease so I have to be careful about eating too many nuts.

Homemade “Nutfree” Larabars12274237_866574203440883_1411561316129090121_n

  • Packed 1/2 cup pitted dates
  • 2 tbsp unsweetened shredded coconut
  • 1/16 tsp pure vanilla extract
  • scant 1/8 tsp salt
  • 1-3 tbsp chocolate chips or chocolate bar pieces

Put all the ingredients together in your food processor, and blend. (I like to make 1/2 a batch and use the Magic Bullet short cup.) You can reserve a few of the chocolate chips to add, post-blending, if you wish.  This recipe yields  a little over the size of two Larabars. I like to put them in greased muffin lines and press down with a spoon. Throw them in a bag and put in your fridge!