Paleo Cinnamon Raisin Superfood Muffins
Yield: 12-14 muffins
1/2 cup water
1/4 cup melted coconut oil
1/2 tsp vanilla extract
1/4 cup maple syrup
1/2 Tbsp cinnamon
3/4 cup almond flour
1/2 cup coconut flour
1/2 tsp baking powder
Pinch of sea salt
1/4 cup raisins
Preheat your oven to 350 degrees and grease your muffin tin. Combine the root vegetable powder and water in a large mixing bowl and mix to form a puree. Set aside. Add the remaining wet ingredients, and stir to combine.
Add all remaining dry ingredients to the bowl. Using a rubber spatula, mix just until combined.
Using an ice cream scoop, drop the batter into the muffin tins making sure you fill and level off the ice cream scoop each time.
Bake for 25 minutes until tops start to brown and a knife inserted in the middle comes out clean. Let cool in the pan for 3-4 minutes, then carefully transfer to a wire rack. Enjoy!
Purple Monster Halloween Treats
Ghosts, ghouls, and monsters… oh my! ’Tis the season for fun scary treats! These Purple Monster Halloween Treats are simple to whip up and free of artificial dyes and sweeteners.
Cheesy Ground Lamb and Spinach Pasta Bake
Avocado Lime BLT Sandwich
Aren’t we all looking for an easy dinner option for a busy weeknight? Why not try this Avocado Lime BLT Sandwich?? You can even set them up as a build your own sandwich bar!
Double Chocolate Fudge Breakfast Cookies
Watercolor Toast with no artificial dyes
We’ve had avocado toast, unicorn toast, and even mermaid toast… and now WATERCOLOR TOAST!! This fun Watercolor Toast 4 Ways is a super creative take on a classic breakfast staple that allows you to paint your breakfast and enjoy a healthy start to your day. And if your kids are like mine and love arts and crafts, then this is sure to be a hit with everyone.
Strawberry Watermelon Iced Tea Pops
Celebrate National Hot Dog Day: Veggie Lovers’ Beef Hot Dogs
No-Cook Blueberry Vanilla Fudge
Peaches & Cream Parfaits with Maple Bacon Crumbles
Creamy Dijon Spinach Artichoke Dip