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!

What's in your pantry?

We have "established" rules in our home....

Matt is the sole keeper of yard work and repairs around the house, and in return I promise him to always have a clean home and food in the fridge.

Well today, I spent the day at Bridal Spectacular (a giant convention for everything wedding) TRYING to find a venue (still no luck).

By the time I got home it was too late to go to the grocery store so I knew I would have to do best with what I already have.

Luckily, what I made was SO easy and SO delicious. It became a must share! : )

Ingredients

1 lb boneless, skinless chicken breast

1 tsp. Cumin

1  tsp. Chili Powder

1 tsp. Sea Salt

1 tsp. minced garlic

1 Tbs. Coconut Oil

Kale

Sliced Peppers

1/2 Cup Silvered Almonds

Instructions

1. Wash chicken breast and tenderize (this step is optional)

2. Mix in a small bowl the chili powder, sea salt, cumin and garlic. Coat both sides of the chicken breast.

3. Meanwhile, heat up a skillet on the stove and add coconut oil

4. Once skillet is hot, add the coated chicken (it should sizzle). Let the chicken cook for about 5-7 min on medium heat

5. When the chicken has about 5 min left, add a large ( and I mean large) hand full of kale, the silvered almonds and sliced bell peppers.

6. Let everything cook, stirring chicken occasionally, until chicken reached 165 degrees.

I paired the chicken with steamed French Beans that I steamed with minced garlic (this family eats a lot of garlic) and added sea salt once done.

*NOTES* I LOVE Costco chicken! Why? Because one, it comes in already separated packets with two breasts in each packet (perfect for a couple). And two, its organic!! Also, the above ingredients was what I used for one breast. So for two, you would have to double.

This was a hit!

-xo