The marriage of blueberry and lemon will be a happily ever after! (Well In my Book).

With these muffins they take the fairytale to the next level !!!! With the burst from the blluerries and the freshness of lemon its like  a ray of sunshine in your mouth yummy!!!!..

On a cloudy, damp, rainy cold Sunday these muffin add a something something to everybody's day. 

These are grain free, gluten free and I use coconut sugar which makes them especially healhy.. Let me know it you try them, leavea comment!

 Lemon Blueberry Muffins

 INGREDIENTS

3 eggs

1/3 cup coconut sugar

1 teaspoon vanilla extact 

zest 1 lemon

2 teaspoons lemon juice

1/3 cup evoo (coconut oil or butter works too)

1 1/2 cup blanched almond flour

2 tablespoons tapioca flour

3 teaspoons baking powder

1 teaspoon sea salt

1 cup blueberries mix in with a teaspoon of tapioca flour

Directions

Preheat oven to 350F

Whisk together eggs, coconut sugar, vanilla, and evoo in a large bowl.  Add the almond flour, tapioca flour, baking powder, and sea salt.Whisk the dry ingredients into the wet ingredients.

Fold in the blueberries. 

Line the muffin tins.I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.

Add a couple blueberries to the top of each muffin. You can sprinkle a little coconut sugar on top.

 Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!

If you make these please post you can change up berries add rasberries or blackberries. 

For all my menopausal woman..​.

Pomegranates are a must!

And I recommend adding them to your weekly meal plan. Pomegranate seeds, as well as their juice and oil, have been shown to help women with hot flashes.

You know when a hot flash starts and you feel like your face is on fire? Okay, maybe not on fire, but you get a flush feeling in your face?

I say to myself "my natural, rosy cheeks are coming out now," and I know we all hate them but I have learned to embrace them.

Part of the reason pomegranates are so good is that not only are they full of vitamins buts they also contain antioxidants including: polyphenols, tannins and anthocyanins, which are types of phytonutrients.

Which is great for so many other things than just menopause. These chemicals offer protection to many chronic disease such as diabetes, cancer, heart disease, Alzheimers and reduce blood pressure.

They are easy to add to your diet! Sprinkle them on your salad, drizzle pomegranate juice over your chicken or fish.

Pomegranates may also help women in menopause with

vaginal dryness and discomfort.

Who wouldn't want a little extra lubrication!

During menopause, vaginal skin can thin out and atrophy. Pomegranates may help retain vitality in vaginal tissue, which can reduce discomfort and promote natural lubrication.

Pomegranates are one of my favorite foods they add a little freshness to any dish or drink with so many healthy benefits for men and women. Who wouldn't want to add them?!

Happiness

Michelle G xxo

Two words that go so well together.

Chocolate and Valentines xxo

Gluten - Free Chocolate Waffles

1 cup almond, coconut or brown rice flour

1/2 cup raw cacao

1/4 cup flaxseed meal

1 teaspoon sea salt

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

3 scoops @vitalprotein collegen peptides (optional)

2 eggs room temperature

1 1/2 cup almond milk 

1/2 cup coconut oil or avocado oil

1/4 cup real maple syrup ( when making them a lunch box snack add 2 extra tablespoons)

2 teaspoons vanilla

2 tablespoon chopped dark bittersweet chocolate

Directions

Heat Waffle Iron 

In a medium bowl whisk dry ingredients set aside. In a large bowl whisk wwet ingredients except chopped chocolate.

Whisk dry ingredients into wet mix to combine than stir in chopped chocolate.

Scoop out mixture and pour into waffle mold. I like when waffle are rough around the edges.

Serve waffles with berries and coconut cream, maple syrup or plain...

Vanilla Valentine Cookies

2 1/2 cup blanched almond flour

1/4 cup raw honey

1-2 teaspoon of grass fed butter or coconut oil

1 egg

1 1/2 teaspoon baking powder

1 teaspoon vanilla powder

pinch of sea salt

Directions

Preheat oven to 350 degrees line 2 baking sheet with parchment paper

Combine all ingredients in a food processor and process until the smooth ball forms about 30 seconds.

Flatten dough wrap in plastic wrap. Chill 30 minutes.

Roll dough between two of parchment paper

Dip cutters in almond flour to prevent sticking.

Place cookies on prepared baking sheets bake 9-12 minutes until edges are light golden brown 

Let them cool and you can dip in melted chocolate, crushed nuts, or whatever you like. 

Decadant Chocolate Mousse

2 ripe avocados

1/4 cup bittersweet chocolate chopped

1/4 cup raw cacoa powder

1/4 cup - 1/2 cup almond milk

1 teaspoon vanilla

4 tablespoon real maple syrup

pinch sea salt

Directions

Melt chopped chocolate I use microwave let cool 

In the bowl of food processor add avocados, cacao powder, sea salt, vanilla, maple syrup, melted chocolate and 1/4 cup milk and process until smooth. If you want it thinner add more milk.

Serve with coconut cream and berries 

 My Favorite Chocolate Cake

2/3  cup EVOO 

1/2 cup maple syrup 

6 tablespoons  raw cacao powder

1 1/2 cups almond flour

1 teaspoon vanilla

3 eggs beaten eggs (in a separate bowl)

4 tablespoon coconut palm sugar

1/2 teaspoon baking soda

Directions

Preheat oven 350'

Lightly brush EVOO in an 8 springform pan or 8 in cake pan make sure you use parchment paper on bottom and sides of either pane

 Sift cocoa powder into a small add 1/2 cup boiling water mix well it should be a little runny add maple syrup and vanilla. Let it come to room temperature.

In a small bowl whisk eggs.

 In a large bowl mix together almond flour, coconut palm sugar, and baking soda  

Pour beaten eggs stir into almond flour than the chocolate mixture make it is well incorporated.

Pour into prepared pans 

.Bake 30-35minutes or until cooked through. Let it cool in pan.

Happy Valentines Day 

Michelle G xxo

When you try these or any of my recipes, please review them tell me what you think and would love to see photos

GOOD MORNING COOKIE

No better way to start your day with a cookie. Especially this one is loaded with healthy ingredients. For protein and fiber, I add oats and nut butter. Both of these gives you a boost of energy and will keep you full thought-out the day. 

I came up with these cookies for my husband when we started intermitting fasting he tends not to eat until he comes home from work. That would be too long of a fasting time for him. So these babies are perrrrfect for him to grab and go. 

Or there also great to share one with someone you love over your morning coffee

Ingredients 

2 cups gluten-free oats 

1 cup almond flour

1/4 cup flax meal 

2 scoops @vitalproteins (optional)

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 cup chopped walnuts 

1/4 cup chopped dark chocolate (optional)

1/2 cup any nut butter

1/4 cup honey or maple syrup or coconut sugar

1 egg

Directions

Pre-heat oven 350 

In a medium bowl mix, all dry ingredients (except chocolate if your using it and nuts) then incorporated the wet ingredients. Now you can add nuts and chocolate. Mix until chocolate is well incorporated.  

On a baking sheet lined with parchment paper portion out with small ice-cream scope cookie dough and flatten with your hand.

Bake for 10-12 minutes for soft cookie 12-15 minutes for a crunchy cookie. Let cool on wire rack for 5 minutes.

When I put chocolate chunks in them I can not wait'till they cool just a tall glass of almond milk. 

When I was a kid my great-grandmother would bake oodels and oodels of cookies and gift them to her neighbors...My uncle would dress up like Santa Claus and put my brother and the cookies in a little red wagon and walk all over the neighborhood. I remember it like it was last year. So I had to keep the tradition going!  These are the cookies that Santa delivers now, HO HO HO. 

Baci 
 

Cookie

1 cup brown rice flour

1 cup hazelnut meal

1/4 cup maple syrup

1/3 cup coconut oil melted

Filling

8 oz dark chocolate -  melted

2 tablespoons almond butter

1/4 cup maple syrup

  
Directions
 

Cookie

Preheat oven 350ºF

Line a baking sheet with parchment paper set aside.

In a large bowl combine flour, hazelnut meal, maple syrup, a pinch of sea salt and coconut oil. 

Roll a teaspoonful into a ball flatten slightly place on prepared baking sheet and bake for 14-16 minutes or until golden brown.

Allow to cool completely.

Filling

Microwave dark chocolate, mixing intermittently until smooth.

Add almond butter and maple syrup to dark chocolate and mix until consistency is no longer lumpy.

Spread on a cookie and create a sandwich!

Enjoy!

Ice Box Cookies

Ingredients
 

½ cup unsalted butter softened or 1/2 cup coconut oil 

¼ cup maple syrup

⅔ cup finely ground almond flour or all almond flour

⅔ cup brown rice flour

⅓ cup arrowroot 

¼ teaspoon sea salt

1 teaspoon vanilla  

mix-ins: 

cup of coarsely chopped dark chocolate + zest of 1 orange or ½ cup dried cherries

 zest of 2 lemons + 2–3 tablespoons poppy 

1/2 cups each coarsely chopped pistachios + dried cranberries

2/3 cups coarsely chopped dried apricots + 2–3 tablespoons fresh lemon thyme to taste

Directions
 

In a large mixing bowl, combine softened butter or coconut oil and maple syrup. Mix until well blended. Add almond flour, brown rice flour, arrowroot, and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract. The dough will but soft and a little tacky.Stir in optional mixings and mix until thoroughly combined. Divide the dough into two large squares of parchment paper. Shape dough into a 6  to 8-inch log. Fold one side of the parchment over the dough and tuck under the log shape. Continue to roll the dough in the parchment, until all the parchment is wrapped around and a dough is pretty evenly distributed. Twist each end of the parchment to keep tightly wrapped, like a candy wrapper. Refrigerate logs for several hours, or until completely chilled. This helps the cookies hold their shape.When ready to bake, preheat oven to 350F. Remove dough from the refrigerator, unwrap, and cut log into ¼-inch slices. Place slices about 2-inches apart onto a parchment-lined baking sheet. Bake for 10-12 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to fully cool before removing from pan. The cookie will crumbly if handled when they're hot. Store leftovers in an airtight container for 3-4 days in a cool place. 

 Peanut Butter

Ingredients
 

1 cup organic peanut butter ( I use freshly ground peanut butter )

1/4 cup monk fruit sugar or 1/3 cup coconut palm sugar

1 large organic egg 

 
Directions

Preheat oven 350'
 

Line a baking sheet with parchment paper.

Place all ingredients in a small bowl and mix until combined. Scoop a teaspoonful of cookie mixture on to the prepared pan and bake 12-14 minutes or until golden brown.

Happy Healthy Baking 

Michelle G xxo