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Chocolatey Chocolate Muffins

These are inspired by my absolutely favorite food on earth, a chocolate cake my kids named “Chocolatey Chocolate Cake” (after the little bunny in the adorable book Rabbit Ears.) Next time you are craving a chocolate fest, make THAT cake with no substitutions. I get accolades every time I serve it, and I then have to admit to everyone that it is not an old old family recipe. It was an Allrecipes find.

But, if you are looking for a healthy-er recipe for your chocolate addiction, and/or you want to sneak some protein and fat into your kids’ diet without making them feel like they never get any treats, make these. I adapted it from that original cake, and these do not disappoint.

2 ½ cups almond flour
1/3 cup cocoa powder
½ tsp salt
1 tsp baking soda
1 tsp baking powder

2 tsp vanilla extract
½ cup maple syrup
½ cup water
1/3 cup coffee-flavored liqueur (Kahlua)
3 eggs
½ cup chocolate chips…to keep it extra clean use Enjoy Life, they are awesome!

Prepare a cupcake pan. With a wire whisk, combine the dry ingredients until completely mixed. Add the liquid ingredients and stir until fully incorporated into a batter. Stir in chocolate chips.

Bake at 350 degrees for 20-23 minutes. Makes 12 cupcakes. Store in airtight container in the fridge.

You’ll have to excuse my photographic apathy. I just can’t even begin to keep up with the photography I see on people’s food blogs these days! Wow. For now, the iPhone camera uploads are as good as it gets around here.

I really hope you enjoy these, let me know if you make them!

Leigh

Tags: almond flour chocolate muffins, chocolatey chocolate cake, gluten free chocolate muffins, gluten free muffins, nut recipe, paleo chocolate muffins, paleo kahlua chocolate muffins

Comments 10 Comments
Categories Desserts, Recipes

Tangy Pistachio Herb Dressing

19 Nov

Instead of posting some traditional paleo-fied Thanksgiving week recipe, I am going to share a salad dressing that is TO DIE FOR. Everyone asks me for this recipe. Put this on your menu and you’ll have the ultimate dressed greens. And then make it again afterward, and slather it on all your post-holiday detox salads.

If you have been following for a while, you may notice that it is similar to the Chimichurri recipe I shared a few years ago. By similar, I mean exactly the same, but it’s updated with some adjusted amounts. (The original chimichurri is pure divinity. Can be paired with any meat…in fact, you could even make it to eat with your turkey this week, and your whole meal will be a home run.)

Before I give you the recipe, I want to talk about the kale, brussels sprouts, and broccoli slaw salad. I buy the big one from Costco. This is the best bagged salad that exists, IMO. Except that the poppy seed dressing included in the package is just too sweet for my preference. This salad is so hearty, it satisfies as meal. And making a salad with the same ingredients on your own would otherwise require so much chopping and slicing. I am not in a position to spend a whole lot of my time with vegetables, and so, I have bought the CRAP out of this salad, thrown out the dressing, and used it as a base for so many meals for my family. Huge win. (Trump has ruined the word ‘huge’ for me.)

Look at all the goodness infused into this!

1 c olive oil
1/4 c white (or red) wine vinegar
juice of 2 limes
1 large shallot
1 garlic clove
2 seeded jalapenos
1 1/2 c fresh cilantro (throw in stems)
1 1/2 c fresh italian parsley (don’t worry about stems)
1/4 c shelled pistachios (makes it creamy)
1 tsp kosher salt (I use more)

Place ingredients in a blender/food processor in the order listed. A Vitamix will make it velvety smooth…If you don’t have a Vitamix there will still be bits of unpulverized herbs, but it will still taste amazing!

It’s so verdant. The flavors in this dressing are so rich and vibrant, the texture is so creamy. I was licking the spatula clean before I did the dishes. My kids love it too (I’ll spare you the picture proof) and even though it contains jalapenos, it’s not spicy. There’s one last reason I love this recipe: I feel like a boss shopping for it at the farmers market. 🙂 So, it’s a home run all around. Yet again, I have to give a shout out to my long-lost friend Val for sharing her wealth of culinary knowledge with me, and allowing me to tell you all about it!

Enjoy!
Leigh

p.s. For another kale salad and brussels sprouts recipe that is a wonderful crowd pleaser, check out this one.

Tags: chimichurri salad dressing, cilantro lime parsely sauce, kale salad dressing ideas, nut recipe, pistachio chimichurri, pistachio salad dressing, salad dressing using nuts, thanksgiving salad ideas, whole 30, whole 30 condiments

Comments 4 Comments
Categories Appetizers & Dips, Recipes

Guacbread Muffins

3 Nov

Okay, I think I am on to something here. I have been in search of a savory staple muffin for a long time, but I just can’t do complicated recipes.

I have FOUR avocado trees in my yard, and over the course of my time in this house, they have given us more than a lifetime supply of guacamole. This year I did not want to waste a morsel of the “meat” and so I got to thinking…how can I use up these avocados (and get my kids to eat them as well?!!)

If you are hesitant to go out on a limb and try these, let’s remember how healthful these ancient fruits really are. I am not typing a bunch of sentences to convince you. So, I will give you a few key words that may motivate you to grab some off the trees that you have in your yard, and get to baking: Superfood, Antioxidant, Potassium, Folate, Oleic Acid, Lutein, Satiety, Caloric Density, Not Eggs.

These taste like avocado, but I like that. They are a great base for mix-ins: ground breakfast sausage, green onion, cheese, bacon, tomatoes (chopped & drained), even chocolate chips. They are an awesome alternative to egg muffins… My kids think they are pretty good, but they liked them the most with chocolate chips. We are going to call that a win when it comes to getting them to eat well. 🙂

2 ripe avocados
1/3 cup oil
1/4 cup water
2 1/2 cups nut flour
4 eggs
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

OPTIONAL: 1 cup of mix-ins of your choice. (I like cheddar/bacon the most, kids liked chocolate chips)

With a hand mixer, mix up the avocados, oil and water until smooth and shiny. Then add in the rest of the ingredients and mix until you have a nice batter. Stir in your mix-ins.

Bake at 350 for 23-25 minutes or until the tops are golden brown.

Enjoy real food!
Leigh

Bacon Topped Guacbread Muffins

If you are looking for more breakfast ideas that are not just another egg concoction, try this casserole, these pumpkin muffins, and these bacon “biscuits”