Paleo Chocolate Chip & Blueberry Muffins

Starting in January 2017 I changed to eating a Paleo style diet. And it has made a world of difference. If you don’t know what that is, let me share with you. Basically it means no gluten, no grains, no dairy, no sugar.  I have made it my goal to make some recipes that meet all the Paleo requirements but are still delicious.

I’m very thankful to a good friend, Morgan, who has helped me by sharing recipes and ideas for meals. She has also shared with me some great websites and cookbooks to gain recipes from. Some of my favorites are Against All Grain, Nom Nom Paleo, and a local blogger – He Won’t Know it’s Paleo.

Over the last month and a half, I’ve gotten a little sick of eggs for breakfast. So today I decided to create another breakfast option. Pair these Paleo Chocolate Chip & Blueberry Muffins with some bacon or sausage and it’s perfect! I hope you enjoy. To find other recipes I’m creating, click here.

Paleo Chocolate Chip & Blueberry Muffins

Ingredients:

  • 2 cups of almond flour
  • 1/2 tsp of baking soda
  • Pinch of salt
  • 4 Tbs. of honey
  • 1 cup of coconut milk or almond milk
  • 4 Tbs of coconut oil, melted
  • 2 eggs
  • 1 cup of Wyman’s frozen blueberries, rinsed and dried
  • 1 tsp. vanilla
  • 1/2 cup of Enjoy Life chocolate chips

Instructions:

  1. Preheat the oven to 350 degrees and spray muffins tins or line with baking cups.
  2. Mix together the dry ingredients – almond flour, baking soda, and salt.
  3. In another bowl, mix together the wet ingredients – honey, milk, coconut oil, eggs, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and mix gently. Be sure not to over mix.
  5. The last step is to gently fold in the blueberries and chocolate chips.
  6. Spoon the batter into the muffin tin. And bake until a toothpick comes out clean from being inserted into the center. My batch took around 20 minutes.

{This recipe makes 12 muffins. They can be stored in the refrigerator in an airtight container.} 

Al Fresco’s Dairy & Gluten Free Zuppa Toscana

If you have been a reader of Cumming Local for the last year, then you know I eat a gluten free diet. Starting on January 1st of 2017 – I decided to go dairy free as well. I suffer from two autoimmune diseases – Grave’s disease and Addison’s disease. My hope is being gluten & dairy free will solve some lingering symptoms I have.

Anyway, a month or so ago Al Fresco reached out to see if i’d be interested in coming up with a recipe using their chicken sausage. I love to cook so I was up for the challenge. For this recipe, I used the Sweet Apple Maple chicken sausage. Al Fresco has several other flavors of their sausage – check them out by clicking here.

Today I’m sharing with you my take on a Zuppa Toscana…

Zuppa Toscana {Potato Soup with Kale}
Serving size: 6-8 servings

Ingredients

  • 4 strips of bacon, cut up in pieces
  • 1 lb. Adelle’s chicken sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tbsp. Italian seasoning
  • 1 tsp. crushed red pepper, or more to taste if you like it spicy!
  • 6 c. chicken bone broth (I used homemade that I keep in my freezer)
  • 7 medium red potatoes, cut in bite size pieces
  • 8 oz. frozen organic chopped kale *(Please note: I was out of Circle A Lettuce’s Kale. I would recommend using that instead as fresh is always better than frozen!)
  • 10 oz. can full fat coconut milk culinary ready
  • Salt and pepper, to taste

Instructions

  1. In a large pot, cook the bacon pieces until done. Then take them out and rest on a paper towel. Keep the bacon fat in pan.
  2. Add the chicken sausage and cook on medium-high heat for around 10 minutes until browned.
  3. Add the onion, Italian seasoning, and crushed red pepper. Saute 3-5 minutes.
  4. Add the garlic. And stir for 1-2 minutes.
  5. Add the chicken broth and potatoes.
  6. Then bring your soup to a boil.
  7. Reduce heat, cover, and simmer 10-15 minutes.
  8. Add the kale and coconut milk and simmer an additional 10-15 minutes until potatoes and kale are tender.
  9. Add the salt and pepper to taste. And ENJOY!

Disclosure: Al Fresco provided Cumming Local with a voucher to purchase the chicken sausage. 

Al Fresco Breakfast Casserole {Gluten & Dairy Free}

Al Fresco

If you have been a reader of Cumming Local for the last year, then you know I eat a gluten free diet. Starting on January 1st of 2017 – I decided to go dairy free as well. I suffer from two autoimmune diseases – Grave’s disease and Addison’s disease. Being gluten free has stabilized by thyroid and allowed me to come off medication. However, my Addison’s disease still has flare ups. So I’m hoping being off dairy will help the flare ups to lessen and maybe even get off medication. Fingers crossed!

Anyway, a month or so ago Al Fresco reached out to see if i’d be interested in coming up with a recipe using their chicken sausage. I love to cook so I was up for the challenge. For this recipe, I used the Sweet Apple Maple chicken sausage. Al Fresco has several other flavors of their sausage – check them out by clicking here.

Today i’m sharing with you the recipe I came up with…

Al Fresco Breakfast Casserole
Serving size: 10-12 

Ingredients:

  • Al Fresco Sweet Apple Chicken Sausage
  • Simply Potatoes Diced Potatoes, 1 bag
  • 1/2 red pepper, diced
  • 1 onion, diced
  • 1 zucchini, diced
  • 1/2 cup white mushrooms, sliced
  • 1 cup of Circle A Lettuce Kale, choppedCircle
  • 10 eggs
  • 2-3 Tbs. of Coconut oil
  • Salt/Pepper to taste

Instructions:

  1. Chop chicken sausage and then sauté in coconut oil until browned.
  2. Pour bag of simply potatoes in the same pan and brown up the diced potatoes as well.
  3. Sauté the red pepper, onion, zucchini, and mushrooms for a few minutes.
  4. Then place the sausage, potatoes, and veggies together in a 9 x 13 casserole dish. Pour the eggs over the top.
  5. Bake at 375 degrees for 45-50 minutes until the egg has set and the top has browned.
  6. Serve with avocado slices and enjoy!

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Disclosure: Al Fresco provided Cumming Local with a voucher to purchase the chicken sausages and potatoes for this recipe.