Almond Flour Lemon Cup-ffins

I have a HUGE sweet tooth.

There is no reason to try and deny that!

The only Paleo or clean dessert I have attempted to make is my Chocolate Chia Seed Pudding :)

Which is amazing btw...

However, this weekend I felt wild and crazy and wanted to try and make something different!

So I attempted to make Paleo Cupcakes, which ended up coming out more like muffins, thus the Almond Flour Lemon Cup-ffins being born.

Even though I was trying to make something and it ended up coming out as something else...it totally worked in my favor!

Now I have an on the go breakfast!

Ingredients

3 cups  almond flour

1/4 cup coconut oil, melted

1/2 cup  honey (I used local honey because my allergies have been horrible lately)

3 eggs

2 tbs. vanilla extract

2 tbs. lemon extract

2 tbs. lemon zest

1/2 tbs. salt

1/2 tbs. baking soda

Directions

1. Preheat your oven to 325* and position a rack in the center. Line a cupcake pan with 10 cupcake liners.

2. In a large bowl, mix almond flour, salt and baking soda.

3. In a separate bowl, whisk together the eggs, honey, melted coconut oil, vanilla extract, lemon extract, and lemon zest until smooth.

4. Combine the Almond flour mix to eggs and honey mix and stir until ingredients form a batter (it will be thick).

5. Empty batter evenly into the lined cupcake tin.

6. Bake for 23-27min, until a toothpick comes out clean and they are golden brown on top.

Almond Flour Lemon CUP-FFINS!

Enjoy!

 If you make these please share feedback, opinion, recommendations...anything!

Bison Burgers

Ah, spring in Las Vegas...

Winds at 40 mph all day....in the desert, joy.

With that being said, I am cooped up inside.

Which I really won't complain about because my insanity work out has made it difficult to walk and sit.

You guessed it! I have TSS (toilet seat syndrome).

I know you other fitness junkies have been there.

Signs of a good work out!

. . . .

Anyways...

Bison meat. AMAZING! Can I give you a tip? Buy it from Costco! What you pay for one pack at your local grocery store you can get two at Costco!

When we do our burgers we normally wrap them in lettuce, but this time we changed it up by putting on it Paleo bread.

Yep, you read that right! Paleo. Bread.

                       

I don't have the best food picture taking skills.

Despite the lack of photogenically (word?) this burger was nothing short of delicious!

Ingredients

1 pkg. Bison meat (will make four burgers)

1 Tbs. Onion Powder

1 Tbs. Garlic Powder

1 Tbs. Almond Flower (helps hold the meat together)

1 Cup chopped Spinach

1/2 cup diced peppers

S&P

Toppings...

Lettuce

Tomatoes

Avocado

Paleo Almond Flour Bread

What to do

1. Mix all ingredients in a bowl, best to just use your hands! : )

2. Divide meat mixture into four sections, roll and flatten to make patties.

3. Throw on the grill (or on a skillet over the stove, whatever suites your fancy!)

4. Toast two pieces of the Paleo bread; add meat patty and whatever PALEO toppings you want! Mine are listed above.

Opinion on Paleo bread....

Has a bit of a funny smell, but it’s not bad! I am so happy Johnny found this for us because now I can make sandwiches for an easy lunch!

I'm finding less and less excuses to not get my diet in clean action!

Let me know how you like Bison meat! Trust me you will never buy ground beef again!

Day 2! Grilled Chicken with a Mediterranean flair!

Today is the start of DAY 2 of my challenge!

And so far NO cheating : )

Last night Matthew made my Kale Chicken and Cumin recipe (can be found Here) and I have to say his blew mine out of the water!

So happy he's the cook so I don't have to.

However, I do HAVE to cook Sunday nights, ugh!

So I am going to share what I made Sunday because I am pretty proud of it!

Grilled Chicken with a Mediterranean flair! 

What you will need

1 cup cherry or grape tomatoes

16-18 large Kalamata olives, pitted and halved

3 Tbs capers, rinsed

Olive oil

boneless, skinless chicken breast

sea salt and freshly ground black pepper

Instructions

Pre-heat oven to 475℉.

Toss tomatoes, olives, capers, and 2 tsp of olive oil in a zip lock bag.

Season chicken breasts on both sides with sea salt and freshly ground black pepper.

Heat a large  skillet over high heat.  Once hot, add 2 tsp olive oil and sear chicken on both sides.

Turn heat to medium-high and add another 2 tsp of olive oil (should be hot but not smoking) and continue to cook until deep golden brown (about 4 minutes).

Use tongs to flip chicken, then add tomato mixture to skillet.

Transfer chicken and mixture to an oven pan and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.

Transfer to plates and spoon tomato mixture over top to serve.

Matt made the veggies

He roasted zucchinni,  olives,  capers and peppers in olive oil and salt and pepper

The veggies were SO good and pair with the chicken fabulously!

Enjoy!

: )

It's not rocket science

Only 5 days left before I have to give myself (with the help of Matt) 100% dedication.

We are signing a contract and all...

Will post our day one for details, meals, progress and probably mainly complaining that I miss food that I never ate too much of to begin with (i will just be complaining about it because I can't have it, typical woman).