As mentioned before in this post, we are not a strict paleo household, but more of a mix between gluten free and paleo. And so, in attempt to not limit the scope of my blog and really give my readers an idea of what goes down over in my kitchen, I’ve decided to add a gluten free recipe page to the blog. While it’s mostly E enjoying these recipes, they are just too good not to share with the rest of you. And hey! in my opinion making the transition to a gluten free household- for what ever reason- brings you one step closer to the paleo world.
Gluten Free Morning Glory Muffins
1 C gluten free all purpose flour blend (I use this recipe)
1 t. baking soda
1/4 t. sea salt
slightly less than 1/2 C sugar
1/3 C coconut, unsweetened
1/4 C coconut oil, melted
3 eggs, beaten
1/4 C chopped nuts (I used almonds)
1 small apple, peeled and shredded
1 C carrots, shredded
1 t. cinnamon, ground
1 t. vanilla
Preheat oven to 305F.
In a large bowl, mixture together all dry ingredients.
Stir in carrots, apples, nuts and coconut.
Add in coconut oil, eggs and vanilla.
Pour batter into greased muffin tin, or silicone muffin cups and bake for 20 minutes.
I’ve shared this before, and I’ll keep on sharing… I’m addicted to eggs. My recent addiction- plain ol’ hard eggs. But I love em’ scrambled, over easy, hard boiled, in omelette form, & even whites only. Gawd of I love them. Reason number one that the paleo lifestyle and I were meant to be.
Around here, we always have a least 2 dozen eggs stored in the fridge. And lucky for me I work in the food industry, and thus I get to enjoy eggs all day long, every day. Hmm, scrambled eggs are sounding pretty good right about now.
Ahh, I digress.
And so, to continue on my ramble. Due to my love of eggs, I have AT LEAST one dinner a week structured around an egg dish. And this week- it was a delicious frittata. Say hello to the bacon, tomato n’ red & orange pepper frittata of love.
4 slice of bacon, chopped
1 small sweet bell pepper, chopped
1 small tomato, chopped
1/4 t. vinegar
1 t. Italian seasoning
1 t. basil
Over medium heat, cook bacon to desired crispiness.
Preheat oven to 350F.
Grease oven safe baking dish (I used the a cute little quiche pan my Nanny gave to me).
In a bowl, whisk eggs together with vinegar, basil and Italian seasonings.
Next, add in your chopped vegetables and bacon.
Pour all ingredients into your baking dish. Bake for 20-25 minutes, or until your eggs no longer jiggle.