Wednesday, June 18, 2014

Paleo Zucchini Coconut Muffins

I have a deep love for zucchini bread. Zucchini bread reminds me of my dear friend Becca whom I am missing terribly at the moment. I really think we have collectively sent each other 20 pins over the past few days just because we miss each other so much.  


I live in Kentuckinati. She lives in Lexington. Granted an hour and half drive really isn't so bad but with our adult lives rarely being open at the same time our visits have started to become one a month if that.



Sad day. 

So naturally when I miss her I bake. That's what we do together. We bake. Eat Thai and drink good wine and share life stories and dream about the future.


Aside from all the mushy gushy best friend stuff, these muffins are pretty gosh darn good.  I'm still growing in my "Paleo" baking but these gems have given me hope. I also really like that the only sugar from them in from the raisins and a small amount of coconut palm sugar. I ate saying "moist" because that word is quite frankly cringe worthy, but what other word can describe center qualities of baked goods? If you find that out...please let me know...okay? 


Ingredients

Makes 8 muffins

1 cup shredded zucchini (make sure to squeeze out the water)
1/2 cup of shredded coconut
1/3 cup of coconut oil
1/2 cup of raisins
3 eggs
1 1/2 cups of almond flour
1 tsp of baking soda
1/2 tbsp of cinnamon
3 tbsp of coconut palm sugar

Preheat oven to 350. Mix together the wet ingredients (minus the eggs). Add the flour, cinnamon and baking soda. Mix. Now add the eggs. I do this so the eggs don't cook in the melted coconut oil. That's just nasty. Ew. Mix until combined. Spoon into a greased muffin tin. Bake for 20 minutes.

Enjoy :) 


Monday, June 2, 2014

Sweet and Spicy BBQ Rub

If you were to ask me my favorite foods they would be no specific order: 

Fajitas...better yet Fajita Nachos 

Pad Thai 

BBQ...all kinds 


I blame my father for all three of these loves. My mother gave me a love for baked goods, my dad however made me love these foods. Here in Cincinnati BBQ is pretty big between Montgomery Inn and the smaller (and supposedly better I must try it) Eli's. But I rarely have time to either of these and I've been really wanting to try it out on my own.  



I researched and saw nearly every rub had loads of sugar in it. I do not do well with sugar I have learned from my Whole 30 experience. 

Even though this isn't Whole 30 compliant you can easily remove the coconut palm sugar and see what it tastes like....I'm going on a limb and saying not so sweet...duh. 



Sweet and Spicy BBQ Rub 

Preheat oven to 300 F. 

Ingredients 
1-2 lbs of baby back ribs 
2-4 tsp of yellow mustard 

Rub Only
4-5 tsp paprika 
2 tsp garlic powder
1 tsp black pepper 
1/2 tsp of salt 
2 tsp of dried onion
1/4-1/8 tsp of cayenne....how much can you handle is the real question....
2 tsp of coconut palm sugar...I buy mine at Whole Foods

Now I only made enough rub to really cover a 1-2 lb slab of ribs. If you buy or bought larger ribs adjust this to your rib's poundage. 

Remove the membrane from the ribs if it's not already. 

Brush the ribs with the yellow mustard. I used about 2-4 tsp for the whole slab. And you  may want to cover your baking sheet with tin foil.....gather that from the pictures :)


This is the kind I used. 



Sprinkle the ribs generously with the rub. 

yum.

Bake at 300 F for 45-70 depending on your ribs. The more poundage (don't you love my vocabulary usage) the longer. 


The end result are ribs with a little bit of kick, but still the crunchy sweet parts that make eating ribs well..fun. 



Enjoy the finger licking goodness. 


Monday, May 12, 2014

Veggie Packed Meat Sauce

I'm back on the Whole 30 for another round of life changing eating. 


I made this amazing meat sauce but the best part about this meat sauce is the fact that it is loaded with vegetables. This meat sauce's volume was doubled by the addition of vegetables. Use half save half! 

And people say eating healthy isn't budget friendly? 


This could also be good for sneaking in vegetables for kids, but don't take my word for it. I lack experience in that department. 

I will say I love a good bowl of spaghetti. The food reminds me of home and comfort. Comfort food is needed at times. 

This is comfort food. 

Healthy comfort food. 

Comfort food that won't discomfort you later.



Veggie Packed Meat Sauce

Ingredients

1 lb lean ground beef 
2 zucchini diced
1/2 onion diced 
1 yellow squash diced 
1 parsnip diced 
2 15 oz cans of tomato sauce (sugar free of course!)
2 tsp of garlic powder 
1 tsp of black pepper
2 tsp of oregano 


Brown ground beef in a skillet. Remove from pan. Cook vegetable mixture in the remaining fat. Add 1/2 cup of water, cover and allow to cook for about 10 minutes or until veggies are soft. Add the browned beef, add spices and two cans of tomato sauce. Simmer on low for 15-20 minutes. 

Enjoy over spaghetti squash!!