Archive for ‘Breakfast’

January 17, 2012

Paleo Banana Muffin or Bread Recipe

Paleo Banana Muffin or Bread Recipe

Makes 24 muffins or 12 muffins & 1 loaf


  • 2 c almond meal
  • ¼ c coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 5 extremely ripe bananas (smashed)
  • 2 Tbsp honey
  • 2 tsp cinnamon
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 c chopped pecans or sliced almonds
  • 2 C blueberries (I prefer frozen)
  • Coconut oil

Preheat oven to 375 degrees F. Use coconut oil to grease the pan(s).
Use a mixer or stir until combined. Put ¼ c batter in each muffin tin (if making muffins).
Bake the muffins for 22 to 24 min or the bread loaf for 30 min.
Allow to cool for 10 min & then remove muffins or bread and continue to cool on rack. Store in a tupperware.

January 17, 2012

Artichoke & Mushroom Frittata

Love to have brunch, but hate the fuss? Try making an Artichoke & Mushroom Frittata this weekend!


  • 2 Tbsp olive oil
  • 6 large eggs
  • 4 tablespoons coarsely grated sharp cheddar cheese, divided
  • ½ c frozen artichokes, roughly chopped
  • 1 garlic cloves, minced
  • 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper

Preheat broiler. Whisk eggs, salt, pepper & 2 Tbsp cheese in a bowl. Heat olive oil in medium nonstick, ovenproof skillet over medium-high heat. Add mushrooms & garlic (salt & pepper to taste); sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.

Transfer frittata to broiler. Broil just until set in center, about 1 minute, depending on your broiler. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

Serves: 4