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Paleo Carrot Muffins- Guest Blog Post

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These are grain free, dairy free and free from refined sugars and taste amazing!

Guest Post by Tamara from www.alotofthings.com

As a stay-at-home-mom I make a lot of muffins. They are easy to make and travel well and something a toddler (and who are we kidding – everyone) always wants to eat. So when we were drinkingcoffee[1]following a grain free diet I still wanted to make sure we had some of our favorites to keep us motivated. Learning to bake with almond and coconut flour has been a bit of a learning curve (ongoing!) but I absolutely love the taste and texture these ingredients give to the finished product. This recipe produces a moist and fluffy – almost cake like – muffin. I love the flavor of orange and carrot together. Its a classic combination and the added cinnamon really brings out the flavor of the orange. You can add nuts and/or raisins to this as well for a more traditional carrot cake feel. If you’re looking for a grain free cupcake recipe, these are a great option as well – just add your favorite frosting.

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Paleo Carrot Muffins


Ingredients

2 1/2 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon flaked sea salt (I use Maldon)
2 teaspoons cinnamon
the zest and juice of one large orange
3 eggs
⅓ cup coconut oil, melted
⅓ cup honey
2 teaspoons vanilla
1 cup grated carrots

Method:
Preheat the oven to 350F (175C) and grease or line your muffin tin. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside. In a large bowl, mix together the eggs, oil, honey, vanilla, orange juice and orange zest. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

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A little bit about me:
I am a wife, mother, traveler and a pretty darned good cook. I share the same birthday with my 2.5 year old twin boys and my mother-in-law…so it makes remembering birthdays pretty easy for my husband :) I was born in Canada and since then, have lived in 5 different countries. For now, we call Amsterdam home. I’m a feeder and love to cook for people. When I’m not in the kitchen, I can usually be found running after my twin terrors on some rainy playground around Amsterdam or looking sideways at my enormous pile of laundry.
Blog: alotofthings.com

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This Valentine’s Day weekend, I had so much fun experimenting with Paleo recipes! This was by far my favorite recipe- especially since it’s breakfast- my favorite meal ever. This sweet potato hash is full of flavor and of course, low in calories. The most difficult part was grating the sweet potato, be careful not to cut yourself during this step! I used a Julienne Peeler
– but you can also use the Julienne blade on a food processor to save time. For more Paleo recipes, I recommend Eat Drink Paleo.

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Paleo Sweet Potato Hash {Yummy Overload}


Yields 1-2 servings // Prep Time: 10-20 minutes // Cook time 10 minutes

Ingredients:

For the Hash:

  • 1 large yam or sweet potato
  • A pinch of salt
  • Several turns of freshly ground black pepper
  • A few shakes of garlic powder
  • A few shakes of onion powder
  • A sprinkle dried herbs (I used oregano)
  • 2 tablespoons olive oil
  • Red pepper flakes (optional)

For the Eggs:

  • 2 large eggs (1 per serving)
  • 2 tsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes (optional)

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Directions:

  1. Peel a yam using a peeler or sharp knife.
  2. Shred the yam into thin, uniform strips using a Julienne Peeler
  3. Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs. Taste the mixture and adjust the seasoning.unnamed (4)
  4. Heat oil in a large skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.
  5. Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook. unnamed (3)
  6. The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
  7. Cook eggs by heating oil in a medium pan over medium-low heat. Once oil is hot, crack two eggs into a bowl and pour gently into the hot pan.unnamed (2)
  8. Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
  9. Once they’re done, carefully slide them out of the skillet and on top of a mound of hash.

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 Eat Drink Paleo

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Over the past year (yes, I’ve been blogging for over a year and I LOVE it!) I have collected many, many cookbooks. I love sharing my favorite books with my amazing followers and fellow food bloggers. BTW, If you don’t already food blog, I highly recommend starting one! Find out how to start a cooking blog here.

I don’t follow a Paleo Diet but I love learning how to cook new recipes. The cookbook is called Eat Drink Paleo

Some of my favorite recipes:

Baked Apple and Pork Meatballs//Sweet Potato and Caramelized Garlic Soup// Paleo Beef and Porcini Shepard’s Pies

The premise of Paleo:

  • Eat whole, unprocessed, nutrient-dense, nourishing foods. Prioritize grass fed and pastured meats and eggs, wild-caught seafood, and vegetables. Enjoy fruit, nuts, and seeds in moderation.
  • Avoid foods that will harm us by causing systemic inflammation, wrecking our guts, or derailing our natural metabolic processes. Abstain from toxic, pro-inflammatory foods like gluten-containing grains, legumes, sugar, and the laboratory-concocted food found in the middle aisles of your neighborhood supermarket.

 

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I plan on making a few this weekend so stay tuned for my food photos and comments/critiques! Click on the cookbook above to start cooking from Eat Drink Paleo and let me know how you liked the recipes!

 

xo,
April at The Thin Kitchen

april sitting on counter 6 laughing black and white