Paleo Baked Egg Muffins

Paleo Baked Egg Muffins

, , The Daily Meal, http://www.thedailymeal.com/recipes/paleo-baked-egg-muffins-recipe,

Preheat the oven to 350 degrees F.

Butter a 12-cup muffin tin.

Fill each cup mostly full with the toppings ingredients of your choice.

In a large measuring cup, whisk together the eggs, milk, and a generous pinch of salt and black pepper. Pour the egg mixture over each of the muffin cups until nearly full.

Bake for 30 minutes, or until the tops are high, golden, and set. Allow to rest for about 2 minutes before removing to a serving platter.

Optional additional toppings:

Spicy Italian sausage, cooked

Mushrooms, roughly chopped

Fresh basil, minced

Onions, diced

In 3 muffins: 297 calories, 4g carbohydrates, 21g fat, 23g protein, 681mg sodium, 3g sugars

, Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin. Fill each cup mostly full with the toppings ingredients of your choice. In a large measuring cup, whisk together the eggs, milk, and a generous pinch of salt and black pepper. Pour the egg mixture over each of the muffin cups until nearly full. Bake for 30 minutes, or until the tops are high, golden, and set. Allow to rest for about 2 minutes before removing to a serving platter. Optional additional toppings: Spicy Italian sausage, cooked Mushrooms, roughly chopped Fresh basil, minced Onions, diced In 3 muffins: 297 calories, 4g carbohydrates, 21g fat, 23g protein, 681mg sodium, 3g sugars, Read More, image, recipe image, Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin. Fill each cup mostly full with the toppings ingredients of your choice. In a large measuring cup, whisk together the eggs, milk, and a generous pinch of salt and black pepper. Pour the egg mixture over each of the muffin cups until nearly…, http://www.edamam.com/ontologies/edamam.owl#recipe_b1eaa1b5897ea3d4d132f3a6a1206891, Paleo Baked Egg Muffins, http://www.thedailymeal.com/recipes/paleo-baked-egg-muffins-recipe, , https://www.edamam.com/web-img/f61/f616b42225706d59f372bd1bb252373d.jpg, 4,

Paleo Coconut Macaroons recipes

Paleo Coconut Macaroons recipes

, , Elana’s Pantry, https://elanaspantry.com/paleo-coconut-macaroons/,

While Paleo Coconut Macaroons are perfect for Passover and Easter, we like serving them all year long. With only 4 ingredients, this easy paleo dessert recipe is a cinch to throw together. All you need to make Paleo Coconut Macaroons is coconut flakes, egg whites, honey, and salt.

We grew up eating the overly sweet store bought macaroons every Passover. Paleo Coconut Macaroons are a far cry from the canned Manichewitz macaroons we feasted on back then. These macaroons are lighter and with far less sugar, much healthier. I love making my family this healthy paleo dessert every year at Passover.

, While Paleo Coconut Macaroons are perfect for Passover and Easter, we like serving them all year long. With only 4 ingredients, this easy paleo dessert recipe is a cinch to throw together. All you need to make Paleo Coconut Macaroons is coconut flakes, egg whites, honey, and salt. We grew up eating the overly sweet store bought macaroons every Passover. Paleo Coconut Macaroons are a far cry from the canned Manichewitz macaroons we feasted on back then. These macaroons are lighter and with far less sugar, much healthier. I love making my family this healthy paleo dessert every year at Passover., Read More, image, recipe image, While Paleo Coconut Macaroons are perfect for Passover and Easter, we like serving them all year long. With only 4 ingredients, this easy paleo dessert recipe is a cinch to throw together. All you need to make Paleo Coconut Macaroons is coconut flakes, egg whites, honey, and salt. We grew up eating the overly sweet…, http://www.edamam.com/ontologies/edamam.owl#recipe_1f99cea9ebbe11ffbf77925423b951a5, Paleo Coconut Macaroons recipes, https://elanaspantry.com/paleo-coconut-macaroons/, , https://www.edamam.com/web-img/b4c/b4c49bc9126ebf4c88b3c065159aae4f, 8,

Paleo Chocolate Cupcakes recipes

Paleo Chocolate Cupcakes recipes

, , Elana’s Pantry, https://elanaspantry.com/paleo-chocolate-cupcakes/,

These grain-free Paleo Chocolate Cupcakes are absolutely perfect for birthday celebrations. Because so many of you have nut allergies, I decided this had to be a nut-free cupcake recipe! Be sure to check out my Nut-Free Recipes page if you are on a nut-free diet, or if your children go to a school with a nut-free food policy.

Made with coconut oil, these cupcakes are also a fabulous dairy-free dessert. While I’ve been on a strict grain-free diet since 2001, my recipes continue to evolve within the grain-free genre, as I learn more about various healthy foods. Coconut oil has been a favorite ingredient of mine for some time, but for the past year or so my focus has been on eating as much coconut oil as I can. Sometimes that means eating it straight out of the jar, other times I add it to everything I cook. Most days I do both.

A good deal of anecdotal evidence points to coconut oil as a fabulous brain food. Here’s a video that discusses the health benefits of coconut oil.

Did you ever notice that the rise of various brain disorders (ADD, Autism, Alzheimer’s, Parkinsons, etc.) happened to take place in the late 1980’s and early 1990’s when the fat-free diet was all the rage? I think many people’s brains may have been malnourished by the pervasive lack of fat in the Standard American Diet during this period.

My Paleo Chocolate Cupcake recipe is full of good fat! I hope your family enjoys these gluten-free, nut-free, dairy-free chocolate cupcakes as much as we do!

, These grain-free Paleo Chocolate Cupcakes are absolutely perfect for birthday celebrations. Because so many of you have nut allergies, I decided this had to be a nut-free cupcake recipe! Be sure to check out my Nut-Free Recipes page if you are on a nut-free diet, or if your children go to a school with a nut-free food policy. Made with coconut oil, these cupcakes are also a fabulous dairy-free dessert. While I’ve been on a strict grain-free diet since 2001, my recipes continue to evolve within the grain-free genre, as I learn more about various healthy foods. Coconut oil has been a favorite ingredient of mine for some time, but for the past year or so my focus has been on eating as much coconut oil as I can. Sometimes that means eating it straight out of the jar, other times I add it to everything I cook. Most days I do both. A good deal of anecdotal evidence points to coconut oil as a fabulous brain food. Here’s a video that discusses the health benefits of coconut oil. Did you ever notice that the rise of various brain disorders (ADD, Autism, Alzheimer’s, Parkinsons, etc.) happened to take place in the late 1980’s and early 1990’s when the fat-free diet was all the rage? I think many people’s brains may have been malnourished by the pervasive lack of fat in the Standard American Diet during this period. My Paleo Chocolate Cupcake recipe is full of good fat! I hope your family enjoys these gluten-free, nut-free, dairy-free chocolate cupcakes as much as we do!, Read More, image, recipe image, These grain-free Paleo Chocolate Cupcakes are absolutely perfect for birthday celebrations. Because so many of you have nut allergies, I decided this had to be a nut-free cupcake recipe! Be sure to check out my Nut-Free Recipes page if you are on a nut-free diet, or if your children go to a school with a…, http://www.edamam.com/ontologies/edamam.owl#recipe_168b278c6a58a58e2497a9d27cd06c68, Paleo Chocolate Cupcakes recipes, https://elanaspantry.com/paleo-chocolate-cupcakes/, , https://www.edamam.com/web-img/1c3/1c3447b447ce63fdcbb7daff10c8daaa, 8,

Paleo Graham Crackers recipes

Paleo Graham Crackers recipes

, , Elana’s Pantry, https://elanaspantry.com/paleo-graham-crackers/,

Paleo Graham Crackers are gluten-free, and made with just 4 ingredients. All you need is almond flour, yacon syrup, arrowroot, and salt. I’m often asked, “are graham crackers gluten-free?” In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are both gluten-free and grain-free! They’re also super easy to make.

These Paleo Graham Crackers will satisfy your urge for a healthy gluten-free snack or dessert. They go very well with a cup of coffee. Of course in our house that would be a cup of homemade caffeine-free Dandelion Root Coffee with a splash of my delicious homemade Almond Milk.

, Paleo Graham Crackers are gluten-free, and made with just 4 ingredients. All you need is almond flour, yacon syrup, arrowroot, and salt. I’m often asked, “are graham crackers gluten-free?” In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are both gluten-free and grain-free! They’re also super easy to make. These Paleo Graham Crackers will satisfy your urge for a healthy gluten-free snack or dessert. They go very well with a cup of coffee. Of course in our house that would be a cup of homemade caffeine-free Dandelion Root Coffee with a splash of my delicious homemade Almond Milk., Read More, image, recipe image, Paleo Graham Crackers are gluten-free, and made with just 4 ingredients. All you need is almond flour, yacon syrup, arrowroot, and salt. I’m often asked, “are graham crackers gluten-free?” In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are both gluten-free and grain-free! They’re also super easy…, http://www.edamam.com/ontologies/edamam.owl#recipe_4e23120d8bc19c553a5afcb087c6514d, Paleo Graham Crackers recipes, https://elanaspantry.com/paleo-graham-crackers/, , https://www.edamam.com/web-img/ea3/ea377e7fa696a10093f2386ff464d983, 6,

Paleo Flourless Chocolate Cake

Paleo Flourless Chocolate Cake

, , The Daily Meal, http://www.thedailymeal.com/recipes/paleo-friendly-flourless-chocolate-cake-recipe,

Preheat the oven to 350 degrees.  Butter a 9-inch springform pan then wrap the outside with foil.

Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder.

In a medium bowl, whisk the egg yolks with the agave until light yellow in color.

Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs — this will prevent the eggs from scrambling due to the heat of the chocolate. Combine the remaining chocolate to the eggs and whisk well.

Using an electric mixer, beat the egg whites in a large bowl until stiff peaks, about 3 minutes.

Using a rubber spatuala and fold a 1/3 of the beaten eggs whites into chocolate mixture at time. Do not over mix.

Pour the batter into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the center comes out clean, about 25 minutes. Let stand for 10 minutes, and then remove the sides of the pan. 

While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use. 

 

, Preheat the oven to 350 degrees.  Butter a 9-inch springform pan then wrap the outside with foil. Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder. In a medium bowl, whisk the egg yolks with the agave until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs — this will prevent the eggs from scrambling due to the heat of the chocolate. Combine the remaining chocolate to the eggs and whisk well. Using an electric mixer, beat the egg whites in a large bowl until stiff peaks, about 3 minutes. Using a rubber spatuala and fold a 1/3 of the beaten eggs whites into chocolate mixture at time. Do not over mix. Pour the batter into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the center comes out clean, about 25 minutes. Let stand for 10 minutes, and then remove the sides of the pan.  While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use.   , Read More, image, recipe image, Preheat the oven to 350 degrees.  Butter a 9-inch springform pan then wrap the outside with foil. Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder. In a medium…, http://www.edamam.com/ontologies/edamam.owl#recipe_661121eb43bfe7977c378565f8879461, Paleo Flourless Chocolate Cake, http://www.thedailymeal.com/recipes/paleo-friendly-flourless-chocolate-cake-recipe, , https://www.edamam.com/web-img/6ea/6ea9c27755e214e7b3d41dbd24afc730.jpg, 8,

Paleo Flourless Chocolate Cake

Paleo Flourless Chocolate Cake

, , The Daily Meal, http://www.thedailymeal.com/recipes/paleo-friendly-flourless-chocolate-cake-recipe,

Preheat the oven to 350 degrees.  Butter a 9-inch springform pan then wrap the outside with foil.

Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder.

In a medium bowl, whisk the egg yolks with the agave until light yellow in color.

Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs — this will prevent the eggs from scrambling due to the heat of the chocolate. Combine the remaining chocolate to the eggs and whisk well.

Using an electric mixer, beat the egg whites in a large bowl until stiff peaks, about 3 minutes.

Using a rubber spatuala and fold a 1/3 of the beaten eggs whites into chocolate mixture at time. Do not over mix.

Pour the batter into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the center comes out clean, about 25 minutes. Let stand for 10 minutes, and then remove the sides of the pan. 

While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use. 

 

, Preheat the oven to 350 degrees.  Butter a 9-inch springform pan then wrap the outside with foil. Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder. In a medium bowl, whisk the egg yolks with the agave until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs — this will prevent the eggs from scrambling due to the heat of the chocolate. Combine the remaining chocolate to the eggs and whisk well. Using an electric mixer, beat the egg whites in a large bowl until stiff peaks, about 3 minutes. Using a rubber spatuala and fold a 1/3 of the beaten eggs whites into chocolate mixture at time. Do not over mix. Pour the batter into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the center comes out clean, about 25 minutes. Let stand for 10 minutes, and then remove the sides of the pan.  While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use.   , Read More, image, recipe image, Preheat the oven to 350 degrees.  Butter a 9-inch springform pan then wrap the outside with foil. Place the chocolate and butter into a double boiler heat over over simmering water until melted. Let cool for a couple of minutes, and then whisk in 1 teaspoon of the vanilla and espresso powder. In a medium…, http://www.edamam.com/ontologies/edamam.owl#recipe_661121eb43bfe7977c378565f8879461, Paleo Flourless Chocolate Cake, http://www.thedailymeal.com/recipes/paleo-friendly-flourless-chocolate-cake-recipe, , https://www.edamam.com/web-img/6ea/6ea9c27755e214e7b3d41dbd24afc730.jpg, 8,