Tag Archives: almond flour

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

5.0 from 1 reviews
Paleo Apple Bacon Muffins
 
Prep time
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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)

Sweet Potato Crust Paleo Breakfast Pizza

You’ll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch! 

Sweet Potato Crust Breakfast Pizza Paleo

Oy, Monday. I just came home from an appointment with my new naturopathic chiropractor, and he told me my adrenals are shot. The past few months have been extremely stressful with the wedding, moving, and just life stuff and it’s been showing through my health. My digestion has been off, my brain fog has been coming back, and I’ve been tired AF for no reason.

Time to get back to working on my stress and getting back to my meditation routine! It’s frustrating, but I’m thankful that I know the source of my health problems and that I have someone I can trust to work with.

Coming home after this disappointing appointment, I was very happy to have this leftover paleo breakfast pizza to cheer me up. This pizza is such a feast for the eye and the stomach, and I’m sad that I’ve never made a breakfast pizza before this. I’ve been missing out!

Sweet Potato Crust Breakfast Pizza PaleoSweet Potato Crust Breakfast Pizza Paleo

This paleo breakfast pizza has all my favorite toppings. Bacon? Eggs? Avocados? Heck yes to all. The crispy sweet potato crust holds everything together beautifully and the combination of the flavors is pretty much epic. If you aren’t a fan of these toppings, you can easily customize it with whatever ingredients you like! That’s the beauty of making your own pizza, right?

Tell me in the comments below: what would you put on your breakfast pizza?

Sweet Potato Crust Breakfast Pizza PaleoSweet Potato Crust Breakfast Pizza Paleo

Sweet Potato Crust Breakfast Pizza (Paleo)
 
Prep time
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Total time
 
Serves: 2 servings
Ingredients
Sweet Potato Crust
  • 1 medium sweet potato, cut into 2 inch pieces
  • ½ cup almond flour
  • 1 egg
  • ½ tsp sea salt
  • ½ tsp garlic powder
Pizza Toppings
  • 3 thick slices of bacon, cut into ½ inch slices
  • ½ onion sliced
  • Salt and pepper, to taste
  • ¼ cup marinara sauce, sugar free
  • 3 eggs
  • Optional toppings: cheese, fresh herbs, avocado, red pepper flakes
Instructions
  1. Preheat oven to 400 degrees F,
  2. Line a baking sheet with parchment paper and grease it lightly.
  3. Place sweet potato chunks and almond flour in a food processor and blend until fine.
  4. Add egg, sea salt, and garlic powder, and pulse until the dough becomes pasty.
  5. Pour out onto the parchment paper and flatten it out into a crust that's about ¼ - ½ inch thick.
  6. Bake in the oven for 30 minutes.
  7. While the crust is baking, cook the bacon pieces in a large skillet over medium heat for 5 minutes.
  8. Add the sliced onions with salt and pepper, and cook for 5 more minutes until the bacon is brown and crispy and the onions are soft. Set aside.
  9. Once the crust is done baking, top with marinara sauce. Evenly spread the bacon and onion mixture on top, then gently crack 3 eggs over the pizza carefully so the yolks do not break.
  10. Optional: Add cheese, if using.
  11. Broil in the oven for 3-5 minutes until the egg whites are cooked through but the yolks are still runny.
  12. Top with additional toppings, if using, then serve.

Paleo Breakfast Pizza (Whole30, Gluten Free)

Purple Cauliflower & Mushroom Paleo Quiche

Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!

Purple Cauliflower Mushroom Paleo Quiche

If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!

It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!

Purple Cauliflower Mushroom Paleo Quiche

 

By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.

And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.

But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.

Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower & Mushroom Paleo Quiche
 
Prep time
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Ingredients
For the crust
  • ½ cup almond flour
  • ¾ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 large egg
  • 6 tbsp avocado oil
  • 4 tbsp water
For the filling
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • ½ cup full fat coconut milk
  • ¼ cup nutritional yeast
  • 1½ tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs
Instructions
For the crust
  1. Heat oven to 400 degrees F.
  2. Grease a 10 inch quiche pan with cooking oil.
  3. In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  4. Add an egg, avocado oil, and water, and mix together until a dough forms.
  5. Press the dough into the pan until evenly flattened out on all sides.
  6. Bake for 10 minutes until golden.
For the filling
  1. Heat avocado oil in a skillet over medium high heat.
  2. Add onion, and cook stirring until softened, about 5 minutes.
  3. Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  4. Take off heat and stir in thyme.
  5. Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  6. Add cauliflower, close the lid and let steam for 7 minutes.
  7. Drain the cauliflower and let cool for 5 minutes.
  8. Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  9. Add eggs and pulse a few times until they are well mixed in.
For the quiche
  1. Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  2. Pour the blended cauliflower over the mushrooms.
  3. Bake for 30-35 minutes, until the center of the quiche is set.

Whole30 Gluten Free Purple Cauliflower and Mushroom Paleo Quiche