Sunbutter and Jelly Muffins

So we have been trying to head towards a more primal way of eating. This works fine for the hubs and myself (especially since I started eating meat again after 16 years of vegetarianism) however for the kidlettes this is not so easy!!!!

When we really started cleaning up our diet the kids were starving all the time. No matter how much protein, veg, and fruit I gave them, I just couldn't keep them full. I am sure some kids do just fine eating paleo but my kids were miserable. And besides our oldest child's peanut allergy they seem to be unaffected by foods...with the exception if sugar! Sugar is avoided in the house.

So this weekend the kiddos and I made some yummy muffins for snacks this week. New that school is back in session, a morning snack is a must for our ever growing family.

I just threw these together but I am pretty sure of the measurements. I would not however recommend using grape jelly for this, as you will see in the pictures it did not hold up so well.

I think in the future I will use chia jelly, it is nice and thick and has zero sugar! (I will post that recipe next)

Any who... here are the ingredients
1/2c coconut oil
4 very ripe bananas
5 eggs
1/2c Sunbutter (or sub nut butter of your choice)
Blend these with the paddle attachment until nice and creamy

1 1/2c bleached white flour (sub as you wish with whole wheat, coconut or almond meal just make sure you add more eggs for coconut. I suggest looking up a blog in substitutions )
1/2t baking powder
1t baking soda
Pinch of salt

Mix wet and dry separately then slowly combine. I also added about 3T of chocolate chips. We use the enjoy life brand. They are nut, gluten, dairy and soy free! Love that company .

Scoop into greased muffins tins. I used coconut oil. Once all the spaces are filled use the back of a spoon or icecream scoop to make a well in the top of the batter. Then put a small spoon full of jelly/jam in them.

Bake at 375° for 25-30mins

I am refrigerating mine. Not sure how they would hold up at room temp with the jelly. Also Sunbutter turns a slight greenish color when baked so don't be alarmed.

Fresh & Local

Just wanted to share some pics of our local farm where we get our veggies. The farmers are friends of ours who are an inspiration to eat fresh and local!

Collard Wraps

I have made cabbage wraps a few times and I wanted to switch it up a bit, especially after I saw these beauties!

Collards from our favorite farm! They had a variety but these looked like the easiest to work with for wrapping.

Super easy to make and they were delish.

I cut the stem out of the leaves and placed a handful of the meat mixture in one half of the leaves, rolled and place into a baking dish.

Then I made a super simple sauce to put over the top.

Bake at 375° for 30-35 mins

Meat mixture...
I used 1lb ground chicken and 1lb ground beef
Coriander
Salt
Pepper
Worcestershire sauce
2 eggs

Sauce....
1 pint cherry tomatoes
4 large garlic cloves
1 red bell pepper
Olive oil (1/2 cup)
Pinch of salt
Pinch of pepper

After the meat is all mixed, place into one half of the collard leaves, wrap and place into baking dish. (I am terrible at measuring so season how you like it...if you really enjoy seasoned food add a 2-3 tsp of each seasoning, if you prefer mild seasoned food, start with just one tsp added to the meat mixture.)

For the sauce I just put everything in a jar and used an immersion blender, use what you have...blender, food processor or immersion blender. Then just pour over all the rolls.

Cover dish with foil and bake.

If you want you could serve this with some rice or mashed  potatoes...we ate it as is and it was amazing!

Hope you hit up your local farmers market or veggie stand while they are still open!

Grapeseed Oil Mayonnaise

So since we are venturing into a more cleaned up lifestyle I will be making our mayo. I have done this in the past but have slacked for some time in the totally homemade department.

This mayo is super light in flavor and is full of good stuff!

2 whole eggs
2 1/2c Grapeseed oil (olive oil would work great as well, but no EVOO)
1t salt
2t dry mustard
1t black pepper
1t Apple cider vinegar (I use Bragg)
1 t balsamic vinegar

Put the eggs, all the other ingredients and 1/4 cup of the oil in a blender or a container that an immersion blender will fit into. Let the eggs come to room temp...approx 30 mins.

Mix all the ingredients until creamy, then slowly, oh so slowly add in the oil. Make it a very thin stream. The egg mixture and the oil will homogenize and make you a delish mayo. This  will take approx 5-7mins.

Put into a jar and refrigerate for 2 weeks.

I used about 1/2 cup of the mayo added a tiny bit of  grass milk (cows fed only grass) and some fresh tarragon and blended to make a dip. This is the jar on the right.

Enjoy :)

Wow, have I been out of it for a while! I will be posting again soon I swear. Summer is almost upon us so there will be less running from place to place and more relaxing with yummy food. New adventures are bound to take place and new recipes to invent. Our family is trying to gradually work into a Paleolithic diet, so much of the new posts will be based on the "caveman diet". Yummy stuff to come...