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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Coffee Cake Muffins

Paleo Coffee Cake Muffins

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Here’s a fun fact about me: I am a dessert fiend—I could eat dessert for breakfast, lunch and dinner any day. So you can only imagine how hard it was to cut sugar the first time I did Whole30. The struggle was SO real—like really real. In fact, I don’t think I realized just how addicted I was to sugar until I was two days in. I remember sitting in my car—with the most excruciating headache and full blown shakes—thinking there was no way I could survive 30 days without sugar. But I survived and here are some of my personal results after I adapted to a lifestyle free of those nasty, overly processed sugars:

  1. Mental clarity: Man has my mental clarity improved drastically. I no longer wake up with brain fog every morning.

  2. My mood: I used to get irritated by anything and everything (sugar crash). After cutting out sugar, I noticed a huge shift in my moods.

  3. Energy level: The amount of energy I have has SKYROCKETED, of course after the withdrawal period, which took about two weeks for me.

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If you think I am exaggerating, think again. Sugar is highly addictive and that addiction is deeply ingrained in our society—even companies that market themselves as ‘health brands’ can have products that contain more added sugar, per serving, than the daily recommended serving size. (eye roll) Not to mention, there are hundreds of studies out there that attribute diabetes, certain cancers, and cardiovascular disease to the overconsumption of processed sugars.

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So we get it, sugar is the devil—but I still wasn’t ready (and probably never will be) to give up my sweet tooth. Life is just too damn short. But I knew I needed to find a healthy relationship  with sugar, and by relationship I mean balance. I cannot stress this enough—finding balance in your diet, just like in other aspects of your life (i.e. relationships, work, social life), is the key to achieving any lasting results. In other words, you can have your cake and eat it too, so long as you find your own happy medium.

I’ve found my happy medium through recreating some of my favorite desserts with natural sweeteners, like these Paleo Coffee Cake Muffins—which by the way, are so freaking good. So next time you are craving cake for breakfast (I know I am not the only one), give these a try!


Paleo Coffee Cake Muffins

Serves: 12

Prep Time: 12 minutes

Cooking Time: 20 minutes

Total Time: 32 minutes

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Ingredients:

For the dry ingredients:

  • 3/4 cup almond flour

  • 1/4 cup tapioca flour

  • 1/4 cup coconut flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 tsp fine sea salt

For the wet ingredients:

  • 1/2 cup coconut sugar

  • 3/4 cup coconut milk (or any dairy free milk)

  • 1/3 cup avocado oil (or coconut oil)

  • 2 large eggs, whisked

  • 1/2 tsp vanilla extract

  • 1 tsp white vinegar (this helps give rise to the muffins)

For the crumbly topping:

  • 2/3 cup coconut sugar

  • 1 tsp cinnamon

  • 1/4 tsp fine sea salt

  • 1/2 cup ghee or coconut oil, melted

  • 1 cup almond flour

  • 1/2 cup coconut flour

Directions:

  1. Preheat oven to 375℉ and line a standard muffin pan with muffin liners, set aside.

  2. To make the crumbly topping, take a medium sized bowl and combine the sugar, cinnamon, salt and ghee. Whisk until thoroughly combined. With a spatula, add the almond flour and coconut flour, and stir until a crumble starts to form. Spread out the crumbly topping on parchment paper to dry. Set aside.

  3. Add all of the dry ingredients to a large bowl, whisk to combine.

  4. In another large bowl, combine all of the wet ingredients and thoroughly whisk until combined. Now, combine the wet ingredients with the dry ingredients, and stir with a spatula until moist.

  5. Scoop the batter and evenly fill the muffin liners, about 3/4 full. Take your reserved crumbly topping and sprinkle over the top of the batter. Carefully press the crumbs into the batter.

  6. Place the muffin pan in the oven and bake for 18-20 minutes (or until a tooth pick inserted in the middle comes out clean).

  7. Allow the muffins to cool for 15-20 minutes before serving!

Enjoy XX!

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