Paleo Cranberry Pecan muffins

These crazy delicious muffins were eaten up in a flash by mom, baby, and friends! Totally the best Paleo muffins I've made to date!

Recipe:

recipe slightly altered from SweetiePie find great GF/DF ideas on her blog2 cups of flour (1 cup almond and 1 cup Bob's red mill multipurpose gluten free flour) This is what I like to do when baking to get a less corse texture but still get the protein rich almond flour goodness!
1/2 teaspoon salt
1 teaspoon baking soda
1 cup fresh cranberries
1/4 cup oil ( I also mixed 1 part olive oil and 1 part cinnamon flax oil for extra DHA)
3 eggs or 1/4 cup applesauce per egg
1/2 cup sugar or agave nectar
zest and juice of one lemon
Preheat oven to 350 degrees and prepare a 12 cup muffin pan.
Combine the eggs, sugar, oil, lemon zest and juice and mix well.  Add the dry ingredients and stir, then fold in the cranberries.  If you are using frozen cranberries, defrost them by rinsing in hot water.  The batter will be very wet and look different from most of the muffin batters you may be used to.  Fear not.  Divide into the muffin tin and bake for 25 minutes or until golden brown.  A toothpick inserted in the middle of a muffin should come out clean when they are done.  These muffins will not puff up and be as light and airy as others, but they will be super moist and very tasty.

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Prepped baby food jars

These prepped fruit/veggie jars would obviously work for smoothies in addition to baby food or if you're doing a juice cleanse. After we shop things get chopped up and put in jars to throw into the blender to make fresh squeeze pouches for baby Aislynn who is now 15 months old and still loves her squeezy's. Posted in the photo is a strawberry, carrot, mango and parsley jar and a mango, banana, parsley and peas jar. Both batches are topped off with lime juice and refrigerated for 24 hours or frozen until you're ready to blend a yummy nutrient packed puree.

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Hang on to summer salad

Aislynn and I have loved eating veggies from our garden all summer and this simple salad makes an easy healthy lunch for mom and baby!

Ingredients: Zucchini, red onions, kalamata olives, fresh basil, fresh rosemary, greek virgin olive oil, fresh squeezed lime juice, spices to taste.

Mix well and top with grilled organic chicken.

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Quinoa Granola - Gluten Free

We made a version of Gwyneth Paltrow's quinoa granola with a few changes. It was so yummy we had it for breakfast and lunch with nectarines, lime juice, and agave nectar on top.

Here's her recipe with my edits. If you haven't checked out her book It's All Good you totally should. My sister in law got it for me as a gift and It's been so helpful in our gluten dairy free journey!

Quinoa Granola - remix

1/2 cup extra virgin olive oil

1/2 cup good-qulity maple syrup

3 cups quinoa flakes (we substituted one cup of flake for a cup of almond meal)

Coarse sea salt

1 1/4 cups roughly chopped nuts (we used pecans)

1and1/4 cups raw pumpkin seeds (we skipped this but only because I didn't have them on hand

3/4 cup roughly chopped dried fruit (we chose dried cherries)

(we also added the following)...

 1tsp organic vanilla extract 

1tsp organic cinnamon 

a handful of raw organic gluten free oats

Preheat oven to 400 degrees Fahrenheit 

Whisk together olive oil and syrup in large mixing bowl and add quinoa flakes (and almond meal) stirring to combine thoroughly. Stir in vanilla and cinnamon. Evenly spread mixture on a parchment-lined baking sheet and sprinkle with pinch of sea salt (we added a little extra). Roast, stirring now and then until dried and crunchy and a lovely golden brown, about 25 minutes (make sure to watch in though because that time goes quick. Let the mixture cool completely before adding the remaining ingredients. Store in a glass jar for up to 2 weeks.

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Home made pasta sauce

Using up our tomatoes and other garden delights to make some home made pasta sauce and salsa. I love fresh summer veggies. So delicious! 

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