Need a quick, easy and delicious breakfast option for busy weekday mornings?
Whip up a batch of these amazingly moist and hearty banana nut muffins!

Banana Nut Muffins
Yields 12
Ingredients
3 cups almond meal
3 large eggs
2 ripe mashed bananas
1 tsp. vanilla extract
1/2 cup raw unfiltered honey
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup unsalted melted butter
1/2 cup chopped walnuts
2 tbsp. plain PB2
1/4 cup Enjoy life dark chocolate chips

Directions
1. Preheat oven to 350.
2. In a mixer, combine butter, eggs, honey, vanilla extract, PB2 and bananas. Mix until just combined.
3. Combine dry ingredients in a seperate bowl, and then slowly add to the wet ingredients, mixing until just combined.
4. Stir in walnuts and optional dark chocolate chips!
5. Fill greased muffin tins 3/4 of the way up and bake at 350 for 18-20 minutes or until golden brown on top and toothpick test proves done.

Enjoy!

There are times in my life where I must have chocolate.
And nothing, and I mean nothing can curb that craving.

I know you’re feeling me, right?

Unless you don’t like chocolate.
Or you’re allergic.

Poor poor thing.

You can whip up these chewy, chocolately, brownie-like cookies in a snap. The dough freezes well too for future unannounced chocolate-related emergencies.

Oh and did I mention they’re low-carb, made with no refined sugars and have NO grains what-so-ever? Oh and they’re dairy free as well for my no moo friends.

And these delicious treats will pass the tastebuds of your pickiest eaters- promise!

Chewy double chocolate chip cookies makes 40
*adapted from Paleomg’s recipe for soft and chewy double chocolate chip cookies
Ingredients
16oz creamy almond butter
2 large eggs
1 cup raw honey
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. sea salt
2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup Enjoy Life chocolate chunks
1/2 cup chopped nuts (optional)

Directions
1. In a mixing bowl, combine almond butter, eggs, honey and vanilla extra. Mix until just combined.
2. Add in baking soda, salt and cocoa powder. Mix until a sticky dough forms. Fold in chocolate chips.
3. Refrigerate for 30 minutes. Pre-heat oven at 350 about 10 minutes before it’s time to remove the dough from the fridge.
4. Using a mini melon ball scoop or spoon, drop walnut-sized dollops of cookie dough onto a greased cookie sheet, about 2 inches apart. Cook 8-10 minutes or just until the edges start to brown. Let them cool completely before eating. They’ll be chewy on the inside and crisp on the outside! Delish!

Nutritional info (compared to Tollhouse ready-made double chocolate chip cookies)
1 cookie (mine/Tollhouse)
Fat 5g/8.5g
Calories 102/160
Carbs 9g/20g
Sugar 8g/16g

Lately I’ve been on a chicken kick, experimenting with some different cooking methods, flavors and combinations.

Continue reading →

I don’t understand people who don’t like eggs.
I mean I get veggies that don’t eat them, but everyone else… you really just don’t know what you’re missing.

Do you know Guy Fieri, from Triple D, doesn’t like eggs? Come on Guy! Eggs are ah-may-zing, and hands down one of my all time favorite things to eat.

What’s your favorite way to eat eggs? For me, if I’m just eating eggs by themselves, I go for soft scrambled.
For fancy eggs I’m allllll about good eggs Benedict.
And for hearty eggs I reach for quiche.

Oh quiche. You are so. good. darling.

My favorite quiche of <all time> is the rosemary goat cheese quiche that my buddy Jessica whips up at Jet City Seminole Heights. It is to die for. And if my wallet could afford it, I would eat a slice every single day of the week.

Solution? Save those Jet City trips for special occasions and whip up a version of that glorious quiche in my own kitchen. It won’t taste the same (I swear Jessica adds some love to those quiches that no regular human can replicate), but it will curb the craving until my next trip to the Jet.

And the best news? Quiche is full of eggy, cheesy goodness that you can just about hide ANYTHING inside. Like broccoli! Kale! Zucchini! Tomatoes! The nutritional hide-ability is simply endless.

I used this recipe for the crust, omitting the sweetener.

For the quiche filling:
Ingredients
8 large eggs (Trader Joe’s has cage-free, vegetarian fed eggs for $2.99!)
1/2 cup half and half (you can sub almond or coconut milk)
5oz plain goat cheese (again a 5oz log from Trader Joe’s is a deal!)
1 cup roasted broccoli chopped into bite sized pieces
1 sprig fresh rosemary, stem removed, roughly chopped
1 tsp. sea salt
1 tsp. cracked black pepper

Directions
In a large bowl, whisk together eggs, half and half, salt and pepper. Add crumbled goat cheese (just use your fingers to crumble it into smaller pieces), cooled roasted broccoli and chopped rosemary into the egg mixture. Using a spoon, or spatula, stir until just combined (if you use a whisk, the goat cheese will get stuck inside the whisk, so use a spoon!). Pour the mixture into the pre-baked crust and bake at 375 for 25 minutes or until the egg has set (the center doesn’t wiggle when you touch it).

*Use a pie crust cover like this one, or aluminum foil to cover the outer edges of the crust so that they will not burn.