Category Archives: Nightshade Free

Paleo Apple Bacon Muffins

These low carb and paleo Apple Bacon Muffins are so fluffy, moist, delicious, and they are a perfect make-ahead breakfast! 

Paleo Apple Bacon Muffins

Guys, these muffins! I got this idea after making my apple bacon pancakes, and how much I loved them. The two flavors go together so well and I just love that combination of sweet and savory.

While pancakes are amazing, I wanted something that I can make ahead of time since mornings are when I’m the most productive and I’d rather spend that time getting some work done than in the kitchen. Enter: these Paleo Apple Bacon Muffins!

Paleo Apple Bacon MuffinsPaleo Apple Bacon Muffins

These muffins can be stored in an airtight container in the fridge for up to a week, and I’ve been just toasting them in the oven in the morning and eating them with eggs. SO delicious. They are even better with a slather of grass-fed butter on them, and it’s a great go-to snack as well.

This recipe makes 6 large muffins, but you can double the recipe for a standard 12-muffin pan. I actually highly recommend you do with these Paleo Apple Bacon Muffins because you won’t regret it if you do. There’s something so delightful when apple and bacon comes together, and I’m pretty sure we all need more of it in our lives… Right? Just go make these if you agree!

Paleo Apple Bacon Muffins

Paleo Apple Bacon Muffins
 
Prep time
Cook time
Total time
 
Serves: 6 muffins
Ingredients
  • 4 slices of thick cut bacon, fat reserved
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¼ cup coconut oil
  • 1 tbsp bacon fat (or more coconut oil)
  • 2 eggs, whisked
  • 2 tbsp maple syrup
  • ½ apple, cored and shredded
Instructions
  1. Preheat oven to 350 degrees F, and grease a muffin tin with coconut oil or line with muffin liners.
  2. In a skillet over medium heat, cook the bacon slices. Crumble the bacon and set aside the fat.
  3. In large mixing bowl, combine almond flour, coconut flour, cinnamon, baking soda, and sea salt.
  4. In a separate bowl, mix together coconut oil, bacon fat, eggs, and maple syrup.
  5. Pour wet ingredients into the dry ingredients, and stir together.
  6. Fold in half of the bacon bits and shredded apple into the mix.
  7. Pour the batter evenly into the muffin tins to make 6 muffins.
  8. Top the muffins with the remaining bacon bits evenly.
  9. Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
  10. Cool for at least 15 minutes before removing from muffin tin.

Paleo Apple Bacon Muffins (Gluten Free)

5 Minute Broiled Salmon

This healthy broiled salmon recipe takes only 5 minutes to cook, and there’s barely any prep work. Such an easy peasy weeknight meal!

5 Minute Broiled Salmon

There was a time in my life when I avoided cooking any kind of fish (unless it came in a can). Fish just seemed intimidating and complicated to me, so I only ate them at restaurants or when my mom would cook for me. It seems so silly now because I finally realize that fish is one of the easiest and the quickest meals to prepare, and they are absolutely delicious with some simple spices and a bit of acid like vinegar or lemon juice.

Salmon is my favorite and I try to cook it once a week at home. Now that it’s summer, and the temperature has been hitting the 90s consistently, I want to spend the least amount of time in the kitchen next to a heat source. This is why I love this broiled salmon because it takes 5 minutes to cook, with minimal prep work. I just put together a big raw salad as a side and we are good to go for dinner. My kind of meal.

5 Minute Broiled Salmon5 Minute Broiled Salmon

You can make this 5 minute broiled salmon in any kind of pan, but it’ll work THE BEST on a cast iron skillet. Cast iron skillets retain and distribute heat beautifully, and make the crispiest salmon skin. Some people don’t like to eat the skin, but it’s my favorite part. The husband actually thinks it’s gross, which I don’t mind at all, because I’ll happily eat his portion. More for me.

If you are looking for the easiest recipe on a weeknight, this broiled salmon recipe is a delicious choice. Plus, it doesn’t hurt that you are getting a good dose of healthy omega-3 fatty acids which reduce inflammation and keep your brain happy!

5 Minute Broiled Salmon5 Minute Broiled Salmon

5 Minute Broiled Salmon
 
Prep time
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Total time
 
Ingredients
  • 2 tsp coconut or avocado oil
  • 1-1½ lb wild salmon filets, skin on
  • ½ tsp sea salt, divided
  • ¼ tsp black pepper (omit for AIP)
  • ¼ tsp dried oregano
  • ¼ tsp garlic powder (omit for low-FODMAP)
  • Juice from ½ lemon
Instructions
  1. Turn oven on to broil and set the oven rack about 5-6 inches from the heat source.
  2. Heat coconut or avocado oil in a cast iron skillet (or an oven-safe non-stick pan) over high heat for 3 minutes or until the cooking surface very hot. This step is necessary if you want crispy salmon skin.
  3. In the meantime, pat dry the salmon filets.
  4. Season the skin side with ¼ tsp sea salt. Then turn over the filets so they are skin side down and season the top with the rest of the sea salt, black pepper, oregano, and garlic powder.
  5. Once ready, place the salmon filets in the skillet, skin side down. They should sizzle as they touch the skillet.
  6. Immediately move the skillet into the oven and broil for 5 minutes.
  7. Remove from oven and squeeze lemon juice over the filets before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

5 Minute Broiled Salmon (Paleo, Gluten Free, Whole30)

Coconut Mixed Berry Popsicles (Paleo, Vegan)

These sweet and creamy Coconut Mixed Berry Popsicles are paleo and vegan, and they are a delicious and healthy treat on a hot summer day!

Coconut Mixed Berry Popsicles

It’s almost 4th of July, and I’m relishing in the fact that it falls on a Tuesday. It feels like an extra-long weekend, although Monday is a work day for many people. From what I’ve been hearing, most people are working from home or taking Monday off, so It feels like an extra-indulgent mid-week break!

While I usually don’t post recipes on weekends, I wanted to get these super summery and scrumptious Coconut Mixed Berry Popsicles to you before you start the celebration with BBQs and fireworks. I just love the combination of berries and cream, and even better when it’s in popsicle form!

Coconut Mixed Berry PopsiclesCoconut Mixed Berry Popsicles

I love that these mixed berry popsicles are festive as well, with their red, white, and blue hues. I used strawberries and blueberries, but you can use any other types of berries as well, like raspberries or blackberries. Either way, you have to try them because this is such an easy recipe and it’s so dang yummy.

What fun plans do you have for 4th of July? I think we might head to the beach to watch the fireworks and try out some food trucks. Of course, I will enjoy this yummy cold treat as well since they’ll be calling my name from the freezer. While I’m not a sweets-lover, I can definitely enjoy 1 or 2 coconut mixed berry popsicles, when it’s over 80 degrees out!

Coconut Mixed Berry PopsiclesCoconut Mixed Berry Popsicles

Coconut Mixed Berry Popsicles
 
Prep time
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Total time
 
Serves: 6 popsicles
Ingredients
Equipment
Instructions
  1. In a high powered blender, blend coconut milk, coconut sugar, shredded coconut, lemon juice, and vanilla extract.
  2. Place chopped strawberries in the popsicle mold, dividing them evenly.
  3. Pour coconut milk mixture over the strawberries so it fills up ⅔ of the popsicle mold. You should have some coconut milk mixture left over. Set aside.
  4. Freeze for 30 minutes.
  5. Once partially frozen, push down the popsicle sticks into the middle of the mold until they stick through the frozen layer so they stay in place.
  6. Place blueberries in the mold on top of the coconut milk layer, pushing some down to the middle of the mold
  7. Pour the rest of the coconut milk mixture over the blueberries to the top of the mold.
  8. Freeze the whole thing for at least 4 hours.
  9. When ready to eat, run the mold under warm water to remove the popsicles.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Coconut Mixed Berry Popsicles (Paleo, Dairy Free, Vegan)