Grain Free Zucchini Bread Muffins

I think that these are the most delicious grain free baked treats I have ever made or eaten!!  The recipe is not something that I created, but rather borrowed and then modified from the amazing Danielle Walker of www.againstallgrain.com  I just bought her cookbook a few weeks ago and have been making all kinds of delicious recipes!  These just take the cake, along with her grain free sandwich bread made from cashew butter.  YUM!!  So, here is her recipe, which she so graciously shares on her brilliant blog:  Against All Grain Almond Flour Zucchini Bread

I only made a few tweaks to suit our dietary needs.  If you follow her recipe, it is SCD legal,  but we do not use honey, so I used coconut sugar.  I also can't have too much fruit, so I left out the banana that her recipe calls for.  I also peeled the zucchini so the green color in the muffins wouldn't dissuade my son from trying them.  So, here is my version, and I'm sticking to it for us because I love them and my son actually and finally ate zucchini!  I hope you enjoy them as much as we did!

Ingredients:
1 1/2 cup blanched almond flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg (I added a smidge more than this)
3 eggs
1/2 - 3/4 cup coconut sugar (I added 1/2 and then poured some more in)
2 peeled, shredded zucchini

Instructions:
1.  Preheat oven to 350 degrees F.
2.  Put paper muffin cups, preferably bleach free, in a muffin pan.
3.  Combine spices, salt, almond flour, and baking soda in a small bowl.
4.  Peel and then shred the zucchini in a food processor.  Use a paper towel to soak up some of the water from the zucchini.  Don't go crazy with this because you want some of the moisture in there.
5.  Mix eggs and coconut sugar with a stand mixer.  Once frothy, add the zucchini and beat for a few seconds until combined.
6.  Add dry ingredients from bowl while mixer is on, and mix until blended.
7.  Spoon the batter into muffin cups.
8.  Bake for 25 - 30 mins until middle comes clean when toothpick or fork is inserted into the middle.

Paleo Family Dinner - Grain Free

Just take a look at this gorgeous dinner that my mother-in-law and I prepared for our family during her visit last weekend!  High quality proteins, organic greens and veggies, and pure green smoothies and juices!  I felt so good serving this to my family!  She generously bought me this new cookbook while she was here and I have already been making creations from it like crazy!  I love it.  The food is pure and whole, the recipes are simple and they are adaptable to whatever your diet may be.

The dinner we made were the sliders (grass-fed beef) from the cookbook.  Instead of bread for the buns, we used grilled portabella mushrooms with lettuce wrapped around the outside.  I had never tasted portabellas with bison (my body doesn't do as well with beef as it does with bison) before and it was amazing, I have to say.  We grilled some peppers and onions to add to the burgers, also.  Everyone enjoyed a salad, plus a green smoothie (which is how my son always enjoys his salads!), and I had my green veggie juice.  

I so appreciate my mother-in-laws unconditional love and support of my attempts to feed my family the most health-promoting foods that I can.  She even trusted me and used coconut oil for the cooking!

Paleo Frittata - Grain and Dairy Free

Yum!  This was so delicious and so simple to make!  I got the recipe from my new cookbook, Paleo Comfort Foods by Julie and Charles Mayfield.  It is amazing when you just put some simple whole foods together and they form such delicious harmony!  The all organic ingredients in this dish were: 

ground organic turkey, onion, broccoli florets, spinach, eggs (pastured), zucchini, sea salt, black pepper, basil and a little bit of coconut oil for sauteing.  That is it!  And it was great and nicely filling.  

Paleo recipes leave out cheese and milk, which is great for me because I do not do well with dairy.  I highly recommend this delicious and versatile cookbook!