paleo collagen mini muffins 3 ways

paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways

Head heavy, body in slow motion. I stumbled down the steps much earlier than I would have liked. Irrelevant of when I go to bed I seem to wake at the same time on most mornings without an alarm. My body's got it figured out so I suppose I should be grateful. 

Looking out the window, I zoomed in on the dewey grass; each blade splendid, vibrant green and unique in its own way. I stared at it for a while, wanting to run my hands over it's smooth surface and feel drops of dew running down my arm. The massive headache pulsing through me, interrupted my thought, as did my growling stomach.

I like wine a lot! I usually have a glass daily and on occasion two but last night we had company and buzzing with an excited energy, I lost track. There was champagne, food, wine and more wine. I stayed up too late and there I was, on a dreary Sunday morning, nursing a hangover I hadn't experienced in some time. It was comical in some ways and brought me back to my college days. Days of waking up in the morning (or noon) after partying all night and eating cooked macaroni with shredded mozzarella, salt and olive oil for breakfast. My best friend's specialty. 

But times have changed. For the most part, I do believe in moderation but frankly, it felt good to give myself over to the evening and leave the calculated, responsible me behind for a while.

And as far as breakfast, I felt infinite gratitude for the paleo collagen mini muffins I'd made the day before (no macaroni for me). They came in at just the right time and saved me from having to think about making breakfast. And not only that, but they were seriously delicious. Even better than on the first day. 

For me, breakfast is essential. In whatever shape and form it comes, I have to eat it as soon as I wake up and it has to be something that compliments coffee. These mini muffins are packed with collagen, are grain free and you can use the toppings of your choice. I went with blueberries, walnuts and allergy friendly chocolate chips. 

These little guys make an ideal snack or breakfast and aside from one tbsp of maple syrup, are sweetened only by one banana. It's the perfect little bite for when you want something sweet, whether you've had too much wine or not. 

paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways

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paleo collagen mini muffins 3 ways

  • prep time: 5 minutes

  • cooking time: 18-20 minutes

  • yields: 24 mini muffins

Ingredients

Equipment

  • mini muffin tin

  • mini muffin liners

  • medium mixing bowl

  • large mixing bowl

  • large whisk

Directions

Preheat oven to 350 degrees with middle rack inserted. 

In medium bowl combine, flours, salt, collagen, orange zest, baking soda. Combine and set aside. 

In large bowl, mash banana with fork, combine the rest of the wet ingredients aside from the optional ones and combine well. 

While whisking the wet ingredients, slowly add the dry ingredients, while continuously mixing. 

Line your muffin tins and fill each almost to the top. 

Bake for 18-20 minutes on the middle rack. 


If you're looking to incorporate collagen into your diet and want a delicious way to do so, try these paleo and gluten free collagen mini muffins with chocolate chips, blueberries or walnuts. They make for a perfect breakfast or snack. #paleobreakfast, #paleosnacks, #paleo, #muffins, #glutenfreemuffins, #glutenfree, #calmeats, #breakfast, #paleobaking, #glutenfreebaking, #dairyfree

5 ingredient paleo crepes

crepes, strawberries and greens
basil
crepes and strawberres with cacao nibs

Growing up I ate a lot of crepes. Romanians borrowed them from the French along with numerous other dishes. Crepes always held special treat status in our house. Whenever my  mom would announce she was making them, I'd quickly abandon whatever activity I was involved in. Instead I'd park myself on a chair next to her, patiently waiting for the first soon to be botched crepe, so I could eat it.

After all, the first crepe normally gets thrown away. There's something mystical that has to happen between the batter and pan once the proper temperature is reached and a bona fide crepe is formed. For my mom and for me, it's always the second crepe. The first, while hardly worthy of the name, was always one for testing, ensuring the consistency was just right. What it lacked in form and looks, it made up for in taste. 

The crepes my mom would make were called "clatite", filled with jam and rolled into long tubes. While I could hardly wait to get my hands on them once freshly rolled, it was the next day that they came into their full flavor. 

I'm surprised it took me this long to experiment with the makeover version of crepes, considering they're one of my favorite foods but I think I've finally nailed them. These crepes are delicate, airy and almost sensual in some ways. 

crepes strawberries, greens and cacao nibs

For these simple paleo crepes, you need eggs, coconut oil, almond flour, tapioca flour and cashew or almond milk. That's the basic recipe to keep them neutral. If you like your crepes on the sweet side, a teaspoon of vanilla will sweeten them and make a perfect base for your favorite sweet filling such as quick paleo chocolate spread

strawberries, basil and greens
folded crepes, strawberries

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5 ingredient paleo crepes

  • Prep time: 5 minutes

  • Cooking time 15-20 minutes

  • Makes 8-10 crepes

Ingredients

  • 3 eggs at room temperature

  • 4 tsp melted coconut oil + additional for cooking or you can use ghee

  • 1/2 cup fine almond flour

  • 2 tbsp tapioca flour

  • 5 tbsp unsweetened cashew or almond milk at room temperature

  • optional: pinch of salt (for savory)

  • optional: 1 tsp vanilla extract (for sweet)

Equipment

  • crepe pan, non stick or ceramic coated frying pan

  • large mixing bowl

  • whisk

Directions

In large bowl, combine all ingredients and whisk together well. 

Heat crepe pan and add a coat with 1/2 tsp coconut oil or ghee. Pour about 1/4 cup of batter and coat pan. Cook for 1-2 minutes per side and flip. Remove and repeat the process until all the batter is gone. 

Crepes can be stored in the refrigerator in an air tight container for up to a week.


If your love crepes but follow a gluten free or paleo lifestyle, check out these 5 ingredient crepes that take just minutes to make and are perfect for sweet or savory dishes. #crepes, #paleocrepes, #glutenfreecrepes, #glutenfree, #dairyfree, #glutenfreerecipes, #calmeats, #vegetarian, #paleo, #glutenfreebreakfast, #breakfastcrepes

sweet potato toast 3 ways

sweet potato toast with egg, one with almond butter and one with avocado
sweet potato toast, almond butter, banans, almonds and cinnamon, sweet potato toast with egg, sweet potato toast with avocado and tomatoes
sweet potato toast with egg and scallions
sweet potato toast wtih avocado and tomatoes

I struggle between the need to be extremely organized and simultaneously fight it since being too rigid and prepared can backfire on me. I find rigidity and strict rules to be suffocating. I mean for the most part I'm organized or so I view myself to be.

But being on top of things all the time is fairly exhausting. Keeping up with all that needs to be tended to, particularly with kids, seems to be a job in itself. I plan and strategize all day, every day. Am I alone? Please say no. But that's the reality if you want to eat consistently well. And while I'm on consistency, I'm thinking some meal plans will be in the works soon. But off topic...

Today we're talking about sweet potato toast. As I mentioned, while I'm pretty good at having most meals accounted for at the beginning of the week but there are weeks when I just can't and don't. I'm human. But I still have to eat and do so while keeping gut health in mind. 

Breakfast is sacrosanct for me and whatever it is I'm eating has to go with coffee. While I want variety in most meals, I tend to stick to some basics for breakfast. Most of the time it's these pancakes. I make a big batch, reheat them in the morning and slather them in almond butter, honey and cinnamon.

But today it was different. I found myself scrambling for something to eat, feverishly searching for some ideas. Then it dawned on me. Sweet potato toast with almond butter, banana slices, cinnamon and some sliced almonds! Perfect. But why stop there? I figured, while I was already cutting a sweet potato, I could use some extra slices and spruce them too. 

Sweet potato toast truly is a versatile, very speedy alternative to bread. The options are endless but for my quick breakfast, in addition to the almond butter piece, I simply made a scrambled egg with plenty of salt and fresh pepper, plopped it on the toast and topped it with fresh dil. The third piece of sweet potato toast got some mashed avocado and tomato slices. 

How could you not be happy with such a good breakfast? Or lunch? Or dinner?? 

sweeet potato toast with eggs, bananas and tomatoes, dill as garnish on tray
tomatoes and dill
three pieces of sweet potato toast wtih toppings

sweet potato toast 3 ways

  • Prep time: 5 minutes

  • Cooking time 10 minutes

  • Serves 1-2

Ingredients:

  • 1 medium or large sweet potato, sliced

  • 1/2 banana, sliced

  • 1 tbsp almond butter

  • 1 tbsp sliced almonds

  • dash cinnamon

  • optional: honey (omit if whole30)

  • 1/2 avocado

  • 1/2 tomato, sliced

  • 1 egg

  • 1/4 tsp salt

  • dash pepper

  • optional: sliced scallions

  • optional: fresh dill

Equipment: 

  • frying pan

  • 1 tsp olive oil

  • microwave

  • toaster

Directions: 

Cut sweet potato into thin slices. Place them on a microwave safe plate and poke them with a fork several times on both sides. Microwave for 1.5 minutes per side. 

Carefully remove from plate and place in toaster. Toast twice on the highest setting until fully cooked and slightly crispy. 

Meanwhile prepare your toppings. In frying pan, heat oil, beat egg, add salt and pepper and scramble it for 1-2 minutes until fully cooked. 

To assemble, spread almond butter on one of the pieces of sweet potato toast, add bananas, cinnamon, almond slices if you wish and a drizzle of honey. 

To the next slice, add scrambled egg to sweet potato toast and top with scallions and dill. 

Mash avocado with a fork right on the remaining piece of sweet potato toast and add tomatoes, additional salt and pepper if you wish and fresh dill. Enjoy!


Have you wondered how to make sweet potato toast? Here is a simple guide to making sweet potato toast not one but three ways - savory as well as sweet. You can top them with anything you want, I went with fresh tomatoes, scrambled eggs and almond butter and banana. They are gluten free, paleo and whole 30 approved! #sweetpotatotoast #whole30breakfast #paleobreakfast #calmeats #howtomakesweetpotatotoast #breakfast #eggs #paleo #grainfree #dairyfree #brunchideas #brunch #breakfastideas

paleo lavender lemon pancakes

lemon and lavender
pancakes and lavender

I left for work this morning in weather reminiscent of April rather than January. It was warmish, rainy, the ground steamy and ghost like. Still dark, as I leave well before the sun comes up, I drove through the veil of drops and arrived to work nearly unaware of the trip. Sixty miles on autopilot. Happens a lot. 

My attention was on a podcast. This one was an interview with a cookbook author who'd spent over 20 years living in Provence. Daydreaming of Julia Child's kitchen with its pot outlines and all, I imagined what life would be like if I could do what I love for a living. I like torturing myself with listening to how others are living and as if by osmosis, I could slow down and embrace a lifestyle of that sort.

It's not complicated really, the emphasis being on quality over quantity. Essentially the message is: "stop buying shit you don't need, focus on the every day moments of life, cook more, appreciate simplicities, etc". Do little things that bring you joy. Have a plant on your desk, burn a candle now and then, diffuse oil...that sort of thing. And then that got me thinking about how much I love diffusing oil...lavender on my mind, again

lavender pancakes (13 of 20).jpg
lavender pancakes (11 of 20).jpg

My mother in law recently got me a tub of culinary lavender from a lavender farm near her house. It was one of the greatest gifts I ever received. The way to my soul is always through food and wine! This lavender farm is magical. To get there, you have to make your way though the steep hills of a wooded mountain side. Doubtful that such a place could exist at the end of such road, there was a clearning and we'd arrived. A wide open space, rows and rows of lavender and an overwhelmingly beautiful view. The type of place that makes you sigh. Then there is the gift shop, loaded with everything lavender. The day we visited, I stocked up on several lavender products but completely missed the culinary lavender which she so gracelously got for me. 

I was in need of a new pancake recipe and decided to play around with lavender and see what happens. Lemon and lavender pair very well together so it became obvious. I would be making lavender lemon pancakes. Two of my favorite ingredients in one little cake. The trick is to not go overboard on the lavender and just use enough to give the food a hint of lavender. 

I make a big batch and save them for the whole week. They reheat well and can be topped with anything you want from maple syrup to honey or whatever else suits you.  

lavender pancakes (20 of 20).jpg
lavender pancakes (12 of 20).jpg
lavender pancakes (17 of 20).jpg

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paleo lavender lemon pancakes

  • prep time: 5 minutes

  • cooking time: 20-25 minutes

  • makes: 12 small pancakes

Ingredients

  • 4 room temperature eggs

  • 1 cup cashew, almond or coconut milk at room temperature

  • 1/2 tsp baking soda

  • zest of 1 lemon

  • 1 tbsp melted coconut oil

  • 1.5 tsp culinary lavender (you can find it here)

  • 1 tbsp maple syrup

  • 1 tsp vanilla

  • 1/2 cup coconut flour (I use this one)

  • pinch of salt

  • coconut oil for cooking

Equipment:

  • mixing bowl

  • whisk

  • non stick pan of your choice

Directions

Combine all ingredients in bowl and whisk until fully incorporated.

Preheat pan on medium and add about 1/2 tsp of coconut oil. Add roughly 1/4 cup of batter and cook for 2-3 minutes per side. You should be able to cook about 3 cakes at a time in a regular sized frying pan. 

If you’re looking for a way to liven up your breakfast, try these delicious paleo lavender lemon pancakes. they’re a fantastic way to start the day! #paleo #lavender #culinarylavender #pancakes #paleopancakes #breakfast #paleobreakfast #paleobrunch #lemon #glutenfreebreakfast #grainfreepancakes #glutenfreepancakes #dairyfree

paleo chocolate pancakes

paleo coconut chocolate pancakes

Breakfast can sometimes be tricky for me. I wake up early. I mean, really early (like 4:45 early) and the idea of whipping up eggs at that hour, just doesn't sound appealing. On days when I can sleep in a little errrrr 5:30, I'm more likely to wait until the kids are up and eat with them. But if you're a parent and need some alone time though, you know how precious that magical hour can be. Having a cup of coffee and eating breakfast in complete silence is glorious. 

So this is where these guys come in. Truly one of the simplest breakfasts that I keep going back to over and over again. I actually like to make a big batch of these and have them on hand all week long. They're low carb, chocolatey, taste ridiculously good with almond butter, honey, cinnamon and chia seeds. 

pancakes and strawberries
pancakes 2.jpg

paleo chocolate pancakes

  • prep time: 5 minutes

  • cooking time: 15-20 minutes

  • makes: 12-15 mini pancakes

Ingredients

  • 1 cup cashew, almond or coconut milk

  • 4 eggs at room temperature

  • 1/4 cup coconut flour

  • 1/4 cup almond flour

  • 1 tbsp maple syrup

  • 3 tbsp melted coconut oil

  • 2 tbsp peanutbutter, cashew or almond butter

  • 1 tsp baking soda

  • pinch of salt

  • 1 tsp vanilla

  • 2 tbsp cacao or cocoa powder

  • dash cinnamon

  • 1 scoop collagen (optional)

  • ghee or coconut oil for coating the pan

  • optional: 2 tbsp cacao nibs (trust me...amazing!)

Equipment:

  • non stick pan

  • large bowl

  • whisk

Directions

Whisk all ingredients in large bowl. Heat the non-stick pan on medium low and add ghee or coconut oil, ensuring pan is coated. Add roughly 1/4 cup batter to pan, depending on the desired size of the pancake (I typically fit 3 in the pan). 

Cook for 2-3 minutes per side until pancakes are cooked through. Depending on your stove, you may have to play around with this one and your first cake may not turn out well. Serve with maple syrup or almond butter, honey and cinnamon. 


If you want an easy breakfast that's paleo, whole 30 and good for your gut too, these pancakes will be your go to. I make a huge batch of them and reheat them during the week. Perfect with almond butter, a drizzle of honey and cinnamon or some creamy coconut butter. #breakfast, #calmeats, #grainfree, #paleobreakfast, #glutenfree, #pancakes, #paleopancakes, #grainfreepancakes