First muffin recipe in two weeks!

Very-moist and the perfect amount of sweetness!

Enjoy!

EATgredients:

Dry

• ½ cup coconut flour
• ¼ cup tapioca flour
• 1 tsp. baking soda
• ½ tsp. salt

Wet

• 3 eggs
• 4 Tbsp. butter or coconut oil
• 1 tsp. vanilla extract
• ¼ cup honey

Other

• 3 ripe bananas, mashed
• 1 cup coconut shreds

Steps to crEATe:

1.)    Heat oven to 350° and add muffin papers to 12 muffin compartments or grease with coconut oil, set aside.

2.)    Combine all dry ingredients in large mixing bowl, set aside.

3.)    Whisk eggs in small bowl. Melt butter in small sauce pan. Combine all wet ingredients to dry, mix well.

4.)    Add bananas and coconut shreds. Continue to mix and combine until all flour is dissolved.

5.)    Bake for 15-18 minutes until golden brown tops formed.

I saw a recipe recently that were honey and goat cheese based. I have been wanting to create a muffin recipe with figs and decided to GO FOR IT!

Figs taste interesting and are lightly sweet. The richness of the goat cheese and sweetness of the honey and fig are the perfect combo! Enjoy.

Makes 6 Muffins

EATgredients:

Dry:

• ¼ cup coconut flour
• 1/8 cup tapioca flour
• ¼ tsp. baking soda
• 1/8 tsp. salt

Wet:

• 2 eggs
• 3 Tbsp. butter, melted
• 5 Tbsp. honey
• ½ tsp. vanilla extract
• 2 Tbsp. milk (or coconut milk)
• Zest from 1 lemon

Other:

• 4 oz. goat cheese, crumbled
• ¾ cup figs, diced

Steps to crEATe:

1.)    Heat oven to 350° and place 6 muffins papers in compartments.

2.)    Combine dry ingredients in large mixing bowl. Set aside.

3.)    Whisk eggs in separate bowl. Add all wet ingredients to dry ingredients, mix well until al flours are combined.

4.)    Fold in crumbled goat cheese and diced figs. You can leave a few crumbles of goat cheese to top un-baked muffin batter.

5.)    Add equal amounts batter in 6 muffin papers. Bake for 18-20 minutes or until golden brown tops.

The recipe title SAYS liver, but doesn’t taste much like liver. In other words, you get the powerhouse food liver without the livery taste!

Read through the entire recipe before beginning, although this one is TOUGH to mess up given the quality and tastiness of the ingredients.

Makes: 6 patties

Serves: 1-6 (depending on how many portabella mushrooms you have)
EATgredients:

• 1 lb. grass-fed liver
• 4 slices bacon (I used Applegate), chopped
• 4 oz. Chevre goat cheese
• 2 Large Portabella mushrooms
• 2 Tbsp. rosemary
• 1 tsp. parsley
• 2 Tbsp. organic ketchup
• 1 tsp. oregano
• 1 tsp. paprika
• Salt and pepper to taste
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. coconut oil
• ¼ cup green onions, diced
• 2 Roma tomatoes, sliced (optional)
• 2 carrots, shredded (optional)

Steps to crEATe:

Preparing the Portabella Mushrooms:

1.)    Pre-heat oven to 400° on broil setting.

2.)    Cut off the any extra stem coming from bottom of mushroom that would interfere with the size of your grass-fed beef patty. It’s usually no longer than ½ inch and I always cut it even with the mushroom.

3.)    Prepare a baking/cooking sheet with coconut oil. Place bottom side up on cooking tray. Sprinkle balsamic vinegar, salt, and pepper.

4.)    Broil for 10-12 minutes.

Preparing the Rosemary Bacon, Goat Cheese Liver Patties

1.)    Make sure oven is on, if you are cooking the mushrooms it will be.

2.)    In a food processor, grind liver into mush. Add chopped bacon*, goat cheese, green onions and seasonings (rosemary, parsley, paprika, oregano, ketchup, salt and pepper). Process again, until ingredients are combined.

3.)    Grease a 6 bun/patty tray with coconut oil and dived liver batter evenly in compartments.

4.)    Broil for 5-8 minutes (I like my liver fairly raw, so I was closer to the 5 minute mark.

Preparing The Burgers

1.)    Using one broiled mushroom, place a broiled liver patty on top, garnish with tomatoes, carrots, green onions, more goat cheese, etc…

2.)    Place in oven for an extra 3-5 minutes. They won’t need long since everything is essentially cooked.

3.)    Serve with French fries, or sautéed potatoes in grass-fed butter (pictured)

*Note: If you don’t like your bacon raw, either remove it from the recipe OR pre-cook bacon in a sauce pan and THEN add it into the processed liver.

Okay, so not ALL of my recipes are MUST try, but this one is! I love pasilla peppers, normally I just slice em up and saute them with potatoes and carrots and enjoy them with a meat.

I have stuffed them with tenders in the past, but this was step up and in the right direction. Enjoy!

I would cook/create this recipe in these simple steps:

1.)    Bake the peppers.

2.)    Prepare the chicken tender batter. Fry the tenders.

3.)    Stuff and wrap the peppers.

4.)    Bake the peppers.

5.)    Eat the peppers.

Makes: 6 tenders (if you have 6 Pasilla Peppers)

EATgredients:

Coconut Crusted Chicken Tenders

• 1 lb. chicken tenders (about 6-8 tenders)
• ¼ cup coconut flour
• 2 Tbsp. tapioca flour
• 1 Tbsp. paprika
• 1 Tbsp. dried parsley
• 1 tsp. garlic powder
• 1 tsp. rosemary
• Salt and pepper to taste
• 1 egg
• Coconut oil for frying

Steps to crEATe (Coconut Crusted Chicken Tenders):

1.)    Combine all dry ingredients in small lid bowl or large plate. Set aside. Place one egg in bowl, whisk.

2.)    Heat coconut oil on medium-high heat (about ¼ cup) in large frying pan. You want enough to cover about ½ chicken tender when you place in the pan.

3.)    Place one tender in egg and then coat in plate of flour mixture, holding tender at the tip so you don’t bunch up the batter in your fingers. Dip in coconut oil. Repeat for remaining tenders.

4.)    Fry on one side for 1 minute, flip, fry for 1 minute. You want to fry for about 5-7 minutes total, flipping frequently with tongs, so as not the burn the batter. Cook about ½ –  ¾ of the way (since we are baking for about 10 minutes later)

Pasilla Peppers

EATgredients:

• 2-6 Pasilla Peppers
• 1 Tbsp. butter or coconut oil

Steps to crEATe (Peppers)

1.)    Heat oven to 350° and place the butter/oil in a casserole pan, melt.

2.)    Slice peppers from stem to tip on one side. Bake in melted oiled pan for 8-12 minutes. Remove and set aside.

Bacon Wrapped Coconut Crusted Chicken Tender Stuffed Pasilla Peppers

EATgredients:

• Coconut Crusted Chicken Tenders (see above)
• Pasilla Peppers (see above)
• 4-12 slices of bacon (2 slices per pepper)
• Tomatoes, diced (optional)
• green onions, diced (optional)
• cilantro, diced (optional)

Steps to CrEATe:

1.)    Place fillings (optional vegetables) in pepper, then place one chicken tender in pepper. Lay two bacon strips on cutting board, place pepper over bacon, and wrap. Repeat for remaining peppers.

2.)    Bake at 350° for 10-12 minutes. I like my bacon raw, so I only baked for 8.

3.)    Serve warm. Garnish with green onions and tomatoes.

Shrimp and Potato Breakfast Hash

Creating new ways to sneak shrimp in for breakfast is my new favorite hobby and obsession. I’ve put it in pizzas, muffins, omelletes, scrambled eggs, and now a hash!

I LOVE sriracha, so I added it to the shrimp for a little spice. The coconut aminos add a soy saucy taste to the shrimp and it would be awesome if you added that, balsamic vinegar would do the trick!

Enjoy!

Serves: 2

EATgredients:

• 1 large potato, cubed/triangled
• ½ red onion, diced
• ½ cup green bell pepper, diced
• 1 tsp. parsley
• Salt and pepper to taste
• ½ cup wild-caught shrimp (about 10), peeled
• 2-4 eggs
• 1 Tbsp. coconut aminos
• 1 Tbsp. sriracha sauce
• Pinch of paprika
• Butter and coconut oil for cooking

Steps to crEATe:

1.)    Gather, chop, and peel all listed ingredients. Set aside. Heat a large skillet on medium-high heat and add 1 Tbsp. of grass-fed butter and 1 Tbsp. coconut oil.

2.)    Add potatoes, season with parsley, salt, and pepper, sauté for 5-8 minutes. Add onions and bell pepper, continue to sauté and brown for 5 minutes.

3.)    In separate smaller pan, heat 1 Tbsp. butter and shrimp, coconut aminos, sriracha, paprika, and salt and pepper to taste. Cook shrimp for 5 minutes.

4.)    Using the same pan as the potatoes, add 1 more Tbsp. coconut oil for frying the eggs.

5.)    Fry the eggs in coconut oil and serve on top of potatoes and shrimp.

EATgredients:

Dry:

• ½ cup coconut flour
• ½ cup tapioca flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. cinnamon

Wet:

• 2 Tbsp. coconut oil, melted
• 2 eggs
• 1 tsp. vanilla extract
• ¼ cup honey

Other:

• 3 ripe bananas, mashed
• ½ cup coconut shreds
• ¾ cup chocolate chips (Enjoy Life)

Steps to crEATe:

1.)    Heat oven to 350° and place 12 muffin papers in compartments or grease with coconut oil. Set aside.

2.)    Combine dry ingredients in large mixing bowl.

3.)    Whisk eggs in separate bowl, set aside. Melt coconut oil, set aside. Combine wet ingredients and mashed bananas to dry ingredients, mix well with hand mixer or vigorously with fork. Add coconut shreds, continue to mix.

4.)    Fold in chocolate chips. Divide batter evenly in muffin compartments and bake for 15-17 minutes at 350° or until golden brown on top.

*Note: IF your bananas are large you may have a wet batter, so add in 1 Tbsp. of coconut flour to offset wetness. Your batter should be a heavy liquid consistency, not a liquidy liquid.

Serves: 3-5

Total Time: 35-45 minutes

EATgredients:

Dry

• 1 cup tapioca flour
• ¼ cup coconut flour
• ½ tsp. pepper
• ½ tsp. oregano
• ½ tsp. salt

Wet

• 4 Tbsp. butter or coconut oil
• ½ cup milk or coconut milk
• 2 eggs
• 1 tsp. honey

Topping

• 6 eggs
• Salt and pepper to taste
• 4-5 slices of bacon, chopped
• 8 oz. chevre goat cheese, diced/chopped
• ¼ cup red bell pepper, diced
• ¼ cup green onion, diced
• ¼ cup red onion

Steps to crEATe:

Dough:

1.)    Heat oven to 425° and grease a pizza pan with coconut oil. Set aside.

2.)    Add dry ingredients to large mixing bowl. Set aside.

3.)    In medium skillet on medium heat, add milk and butter. Stir, melt butter, and heat until bubbling for about 2 minutes. Remove from heat, allow to cool (3 minutes).

4.)    Add honey and eggs to dry ingredients. Then add warm milk/butter mixture, stir until all flour is dissolved. Your dough will be gooey and soft NOT like a dough.

5.)    Spread on pizza pan and bake dough for 12 minutes.

Topping:

1.)    Cook chopped bacon in small skillet with a dab of coconut oil.

2.)    Whisk eggs in bowl until liquid. Add salt and pepper to taste. Add 1 Tbsp. coconut oil to pan and scramble eggs until fluffy and cooked.

3.)    Begin topping pizza dough with eggs, bacon, goat cheese, bell pepper, red onion, and green onions.

4.)    Bake in oven for an additional 3-5 minutes to melt cheese over toppings and pizza.

5.)    Serve warm!

I “try” meaning I actively stay from most corn products, even if I order corn tortillas from a restaurant, I usually on eat the inside, but I do on occasion enjoy (especially coming from a Mexican food background) enjoy creating healthy versions of Mexican dishes with sprouted corn tortillas.

Nachos is one of those foods that my family ate a ton of especially after school snacks and on the weekends, while watching TV and hanging out.

Recently, someone said that “they couldn’t eat Mexican food and they really miss nachos.” So naturally, challenge accepted!

I outlined how to make Sprouted Corn Chips here on another recipe. The rest of the ingredients are for you to decide as the toppings are endless, below is what I used.

EATgredients:

• ½ lb. grass fed beef, ground
• Cheddar cheese (KerryGold)
• Organic tomatoes, diced
• Green onions, diced/chopped
• Jalapenos, diced/chopped
• Coconut oil
• Salt and pepper

Steps to crEATe:

1.)    Prepare these Organic Sprouted Corn Chips.

2.)    Heat 1 Tbsp. coconut oil in medium skillet on medium-high heat. Cook ground beef, add salt and pepper, to taste.  Stir frequently and cook for about 5 minutes.

3.)    Top the chips with ground beef, vegetables, and shredded cheese. For completely melted cheese, toss in oven for a couple of minutes.

4.)    Serve warm!

EATgredients:

Dry:

• ½ cup coconut flour
• ¼ cup tapioca flour
• ½ tsp. baking soda
• ½ tsp. salt
• 2 tsp. cinnamon

Wet:

• 4 Tbsp. butter, melted
• 1 tsp. vanilla extract
• 3 eggs
• ¼ cup honey
• 3 ripe bananas, mashed
• 2 medium apples, finely diced

Steps to crEATe:

1.)    Heat oven to 375° and add 12 muffin papers to compartments. Set aside.

2.)    Add dry ingredients to large mixing bowl. Whisk dry ingredients. Set aside.

3.)    Whisk eggs in separate bowl.

4.)    Add all wet ingredients to dry ingredients. Mix well until all flour is dissolved.

5.)    Bake for 18-22 minutes.