Pumpkin Granola

If I have said it once, I have said it a thousand times. I MISS CEREAL! Pre-paleo, I could have literally eaten cereal for every meal. My favorites were Grape Nuts, Frosted Flakes, Lucky Charms, Honey-O's, and Honey Nut Cherios. YUM! My favorite part of it all was getting to the sweet milk once I had eaten all the cereal.
I was coming up with a new recipe to make grainless granola when I found this recipe on PaleOMG's website. I decided to make it, mainly because there is pumpkin in it! And, well, its October. So you should eat pumpkin every week! This may be the best grainless granola I have ever had. I poured almond milk over it and it made the perfect cereal! You can store the granola in an airtight container and it should for 7 - 10 days.

Ingredients:

• 1/2 cup sliced almonds
• 1/2 cup pecans, chopped
• 1/2 cup pumpkin seeds
• 8-10 dried dates, pits removed, then chopped
• 1/2 cup canned pumpkin (make sure you don't get pumpkin pie filling! There should be one ingredient - and that is pumpkin)
• 1/3 cup coconut oil, melted
• 1/3 cup unsweetened, shredded, coconut
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 2 Tbsp cinnamon
• 1 Tbsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• pinch of sea salt

Instructions:

1. Preheat oven to 325 degrees
2. In a large mixing bowl, add your pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and all spices. Mix well
3. Next, add your nuts, seeds, and chopped dates. Stir well to combine.
4. Line a baking sheet with parchment paper. Spread the granola evenly across the parchment paper.
5. Bake in oven for 30-40 minutes, stirring half way through.
6. Once it is finished, remove from oven and LET COOL. This will help everything harden and stick together.
7. Eat it alone, or pour almond or coconut milk over it for a delicious cereal!

Cinnamon Banana Pancakes

I LOVE paleo pancakes. They are one of the first recipes I came up with and I truly believed they were outstanding. Since my very first batch of paleo pancakes, I have been tweaking the recipe; I have added ingredients, taken out ingredients, and tried every combination in between. I am not stretching the truth when I tell you that I have figured out the perfect ratio. These are delicious and fluffy, and the best part about it is that I don't feel like crap 30 minutes after I have eaten them. So far, I have made two variations, Cinnamon Banana and Blueberry. I will give you the recipe for the Cinnamon Banana ones, but know that you can substitute the fruit!

Ingredients:

Cinnamon Banana Pancakes

• 1 1/2 cups blanched almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 eggs
• 1 small banana, mashed
• 2 Tbsp water
• 2 Tbsp honey
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl combine dry ingredients
2. In a separate bowl whisk eggs then add in the mashed banana and remaining ingredients
3. Add the wet ingredients to the dry ingredients and thoroughly combine
4. Heat skillet over medium heat. You do not want the skillet to get too hot
5. Spray skillet with non stick spray. Don't be afraid to spray after each batch. Believe me, you don't want them to stick to the pan.
6. Using a heaping table spoon, add batter to skillet. I have found that it is best to make them roughly that size or smaller. If I got much bigger than that, it was harder for me to flip
7. Let the pancake cook for about 3 minutes, then flip and let cook for another 3 minutes or so. If the pancake is sticking to the spatula and not flipping easy, well, then let it cook a little longer.
8. Remove cooked pancakes from skillet and continue using the batter until you are out.
9. Plate the pancakes and drizzle with Pure Maple Syrup

My skillet tends to get too hot and so I would move it off the heat for a few moments during the cooking process so the pancakes wouldn't burn. I also sliced a few pieces of banana and fried them in bacon grease for a bit of added sweetness. After Adam and I ate to our hearts desire, we still had leftovers. These pancakes freeze well and make for a good breakfast that you can reheat when you are rushed in the morning. 

Blueberry Pancakes

Leeky Eggs

I tried something new this week - Leek! If you have never had a Leek, it has a very mild onion flavor. When the leek is cooked down, the mild flavor becomes even more mild. It made a wonderful base to my breakfast this week. I really liked the flavor combo, although I will tell you that Adam wasn't a huge fan. I will use it again, for sure, but will leave it out of Adams portion :) If you are looking to try something new, don't be afraid - give it a shot! I think you will be surprised.

Ingredients:

• 1 leek, green portion diced
• 1/2 red bell pepper, diced
• 5 strips of bacon (one for eating while the eggs cook)
• 4 eggs
• salt and pepper

Instructions:

1. Cook bacon in a large skillet until crispy. Remove bacon from skillet.
2. In the same skillet, add the diced leek and bell pepper. Saute until leek is tender - consume 1 piece of bacon.
3. Create 4 small wells in the leek mixture and crack 1 egg into each well
4. Turn heat down to medium (if it is higher than that), cover, and let the eggs cook until done
5. Chop remaining bacon and garnish the eggs with it and a sprinkle of salt & pepper

Preparation and a breakfast recipe

In my opinion, preparation is the key to cooking. Before I began eating paleo, I rarely cooked. And when I did, it was a grilled cheese & Campbell's soup, or a box of noodles & jar of Ragu. I wouldn't even season the meat. When I first began cooking I would tend to get stressed as it always took a lot longer to prepare and I was not good with my time management skills. I would start cooking at 6:00 and by the time I measured ingredients, preheated the oven/stove, made the dish and side's, we were eating at 8:00. Over the months, I have learned that preparation is key. ANYTHING that you can do the night before, or even a couple of hours before, will help tremendously when it is actually time to cook. For the recipe below, I chopped the sweet potato, onion, and bell pepper the night before and stored it in tuperware in the fridge over night. I also patty'd (is that a word?) the sausage the night before. This way, in the morning while getting ready for work, all I had to do was throw the sweet potato, onion, and bell pepper in a pan with a little oil and saute it, put the sausage in another skillet to cook, and then fry my egg. The ONLY reason I was able to eat this full, nutritious breakfast was because I had prepared. Cooking paleo is not difficult, it is easy really because you are working with whole foods, but it does require time, planning, and preparation!

Breakfast Hash

Ingredients:

• 1/2 lb bulk breakfast sausage
• 1 sweet potato
• 1/2 yellow onion
• 1 red bell pepper
• 1-2 eggs; or however many you want

Instructions:

1. Patty the sausage to your preferred size. I made them roughly the size of sliders
2. Peel and chop sweet potato into bite sized pieces
3. Chop yellow onion and bell pepper
4. In a skillet over medium heat, add the sausage patties and cook until done. Then remove patties
5. In a separate skillet over medium- high heat, melt a little bit of coconut oil then add the bell pepper, onion, and sweet potato. Saute until sweet potato is soft and can be easily pierced with a fork
6. In the same skillet that you cooked the sausage fry an egg, or two. I like my eggs sunny-side up and to do this, I turn the skillet to medium- low (about 3 on my stove) and crack the egg. Then I just let it sit until the white part of the egg is cooked through. 
7. When everything is done, plate some of the sweet potato mixture, then add the sausage patty(s) on top, and then finally your egg! Enjoy!
8. 
   

Best. Banana. Bread. Ever.

I've been making a lot of cookies and cupcakes lately and wanted to try something a little different. IMO, the great thing about banana bread is that it can be eaten for breakfast, lunch, dinner, or as a snack....don't you just love versatile food??!?! I adapted the recipe from one at paleomg.com which called for 1.5 cups cashews. Well, I was about 1/2 cup short so I added in 1/2 Tbsp pine nuts and 1 Tbsp almond butter, because that is what I had. If you'd rather omit the pine nuts and almond butter, by all means use the full 1.5 cups of cashews; however, this is the recipe I used...and it was honestly the Best. Banana. Bread. Ever.

Ingredients:

• 2 large bananas, ones that are brown and spotty
• 1 cup roasted, unsalted cashews
• 1/2 Tbsp pine nuts
• 1 Tbsp almond butter
• 1 cup almond flour
• 2 Tbsp almond oil
• 2 eggs
• 1 Tbsp honey
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• pinch of salt

Instructions:

1. Preheat oven to 375 degrees
2. Put cashews/pine nuts in food processor and process until very fine. This should resemble flour
3. Once you get your cashew flour, add almond oil while processing, until it creates cashew butter. If you must, stick your finger in and taste it - but don't eat it all. It will be hard to refrain.
4. Peel the bananas and roughly break them into pieces. Add to food processor along with almond butter and process until liquidy. 
5. Next, in a large bowl, whisk the eggs then add almond flour, honey, baking soda, baking powder, vanilla extract, cinnamon, and salt. Mix thoroughly until well combined into batter
6. Grease a bread pan with coconut oil, pour batter into pan, and bake for 25-30 minutes or until the bread  passes the toothpick test.
7. Remove from oven and let cool, then slice and serve. I promise you, you will want to eat the entire loaf. I had one piece, and then I split the loaf in half and sent some with Adam and took some to Irontribe. (I wish I had kept it all for myself)

Breakfast Pizza

Lately I have been getting a little tired of my normal breakfast routine. I have been eating the same thing for breakfast, during the work week, for the past couple months or so. I don't usually mind eating the same thing over and over.....but it was time to change things up a bit. The only requirement for this dish is that it last for the week. I like to make a big breakfast on Sunday nights and eat on it for the majority of the week. This Breakfast Pizza was amazing. I was so excited about how it turned out! I will definitely be making this again soon!

Ready to go in oven

Ingredients:

• 1 medium sweet potato
• 7 eggs
• 1/2 lb ground sausage
• 1 red bell pepper
• Spinach, a couple handfuls

Instructions:

Hot out of the oven

• Preheat oven to 350 degrees
• Peel and slice sweet potato into circles. You want them to be pretty thin
• Line the bottom of an 8'' cake pan with sweet potato slices (I would recommend spraying the pan first with coconut oil) . Its okay if they overlap each other. They will shrink some in size while it bakes, so use more than needed to cover the bottom. Place cake pan in oven while you prepare the next steps
• In a medium skillet, brown the ground sausage
• Dice the red bell pepper while sausage is browning, and sweet potatoes are baking
• Once the sausage is done, stir in red bell pepper. Remove sweet potatoes from oven
• Beat eggs in small bowl and pour over sweet potatoes. Evenly distribute sausage/bell pepper mix over eggs and top with spinach
• Bake for an additional 20 minutes, or until eggs have set
• Cut into pie shaped pieces for easy removal   

Pineapple Protein Muffins

I love the fact that you can get SO much fruit from a pineapple. I have been eating and making recipes off this pineapple all week and I still have leftovers! I wanted to make a tropical muffin to have a little variety at breakfast. Since I plan on eating these in the morning, I wanted to add a little more protein, besides the egg, so I added powdered protein! They turned out amazing!

Ingredients:

• 1 cup almond flour
• 1/2 cup protein (I used Progenex belgian chocolate)
• 3 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 heaping tsp cinnamon
• 1/8 tsp salt
• 2 Tbsp raw honey
• 1/2 tsp melted coconut oil
• 2 tsp almond butter
• 2/3 cup pineapple, diced *

Instructions:

1. Preheat oven to 350 degrees
2. Mix dry ingredients, then mix wet ingredients in a separate bowl
3. Mix wet ingredients into dry
4. Fold in pineapple
5. Scoop batter into a lined muffin tin - these will rise, a lot. Scoop batter accordingly.
6. Bake for 18 minutes

 *This recipe will work with just about any fruit. If you are using a fruit that has a lot of water in it (like blackberries or raspberries) use 2/3 cup. If you are using a fruit like blueberries or apples, use 1/2 cup

Paleo Cinnamon Rolls

One of my favorite childhood memories is when I would wake up on a Saturday morning to the smell of warm cinnamon rolls baking in the oven! My mom and I would always fight for "the middle" and I typically won :) I attempted to recreate this memory, and while these aren't exactly the same, they definitely hit the spot. I ended up finding this recipe on a new website (to me) vaughangela.com. You can't really go wrong with warm, gooey, pull apart cinnamon rolls, especially Paleo ones!!!

These take a little patience so make them during a lazy weekend. And trust me, they are worth the effort!

Ingredients:
The Dough:

• 2 eggs
• 1 Tbsp maple syrup
• 1/4 cup ghee
• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup chopped pecans

The Filling:

• 2 Tbsp ghee
• 2 Tbsp cinnamon
• 3 Tbsp maple syrup

The Icing:

• 1/4 cup coconut milk
• 2 Tbsp maple syrup
• 1 tsp vanilla
• 1 1/2 tsp arrowroot powder

Instructions:

1. Preheat oven to 350 degrees
2. In a food processor, mix eggs, maple syrup, and ghee for The Dough. Then combine the rest of the ingredients (except nuts) under The Dough section and process until mixed
3. Line a baking sheet with parchment paper and place dough on top. Place another sheet of parchment paper on top and spread dough out into a rectangle, about 1/4 inch thick.
4. Pull the top sheet of parchment off and sprinkle dough with pecans. Press pecans into dough with hands
5. Combine all the ingredients for The Filling together in a bowl and spread on top of dough.
6. Slowly lift the dough off the bottom sheet of parchment paper and carefully roll into a tight tube. Start with the long end a roll away from you.
7. Use a sharp knife to cut individual rolls from the dough (about 1/2 inch thick). You can spray knife with cooking spray if it starts sticking to dough,
8. Place flat side down on the parchment paper and bake for 15-20 minutes
9. While baking, mix together all of the ingredients for The Icing.
10. When the rolls are done, drizzle some icing on top and serve.

 

*Disclaimer: Cinnamon rolls were probably not part of your regular diet pre-Paleo; Therefore, these should not be a regular part of your Paleo diet. These are for special occasions and absolutely worth it.

Cinnamon Muffins

Need a tasty breakfast that you can grab and go?? Try these Cinnamon Muffins!!!

Ingredients:
Muffin Mixture -

• 1 cup almond flour
• 1 Tbsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil
• 1/4 cup raw honey
• 3 eggs
• 1 Tbsp vanilla extract

Cinnamon Topping:

• 2 Tbsp raw honey
• 1 Tbsp cinnamon
• 1 Tbsp coconut oil 

Instructions:
Muffins:

1. Combine flours, baking soda, and salt in medium bowl
2. In a large bowl blend oil, honey, eggs and vanilla
3. Blend dry ingredients into wet ingredients and scoop 1/4 cup at a time into lined muffin cups - they will rise!
4. Spoon cinnamon topping (below) onto muffins
5. Bake muffins for 8-12 minutes at 350 degrees

 Cinnamon topping:

1. Melt coconut oil
2. Combine honey, cinnamon and melted coconut oil in a small bowl. Set aside until muffins are ready to be topped

*Not sure where my picture of this one is....I'll keep looking.

Breakfast Taco

Originally, I was going to make another breakfast scramble, or Frittata for my big breakfast bake on sunday. Somehow, time got away from me and it was way past my bedtime when the pork was finishing up, but I wanted to be sure I finished the breakfast so I wouldn't be rushed in the morning, while running out the door to ITF. I came up with this breakfast taco!! You could even make this/eat this more as a breakfast pizza. If you have little ones, or guests over, it actually would be fun to have each person make their own! But, I like using my hands to eat, so I made mine a taco.

B'Fast pizza?!

Ingredients:

• 1 lb ground meat (I used pork)
• veggies of choice (I had broccoli and green bell pepper on hand)
• 2 cloves garlic, minced
• 1/2 Tbsp minced onion
• 2 eggs
• Coconut oil spray (or any nonstick spray)
• Salsa - check your ingredients!

Instructions:

1. Brown meat in skillet along with garlic and onion
2. Saute veggies in a separate skillet  until soft (I didn't use FOC (fat of choice) but you totally could throw in some evoo or coconut oil)
3. Whisk eggs in small bowl
4. Spray small skillet with oil and heat over medium heat
5. Pour eggs into small skillet and DO NOT DISTURB. Let the eggs cook almost all the way through. You can flip your egg towards the very end to allow it to brown on both sides
6. Top your egg with meat and veggies, top with salsa, fold like a taco and consume!

Nom Nom!

Green Eggs & Ham

For St. Patrick's Day I wanted to make a festive breakfast! Lucky for me, The Food Lover's posted a recipe for "Green Eggs & Ham"! Brilliant. This meal was delicious and I really might make it every weekend. The pesto was awesome and would be a wonderful addition to any meat.

Kale Pesto:
Ingredients:

• 2 cups of Kale, de-veined
• 1/3 cup pine nuts
• 1 Tbsp lemon zest
• 1/2 cup EVOO
• 1/2 tsp salt
• 1 clove garlic
• Juice of 1/2 lemon

Instructions:

1. In a food processor, pulse kale and pine nuts. Add in garlic and continue to pulse
2. While the mixture is processing, slowly add in EVOO
3. Add remaining ingredients and pulse until everything is evenly blended

Eggs & Ham

Ingredients:

• 3 eggs
• 2 slices bacon (ham style)
• 1/2 Tbsp coconut oil
• Black pepper to taste

Instructions:

1. Heat oil in skillet over medium heat
2. Crack eggs in skillet, season with black pepper, then cook on low until whites are cooked through
3. In another skillet, cook bacon until crispy (I only had turkey bacon on hand)
4. Plate eggs over bacon, drizzle with kale pesto, and serve with avocado and green grapes!

Happy St. Patrick's Day!

Breakfast Scramble

I am beginning to really enjoy breakfast. I was never a fan of breakfast before....hard boiled eggs and fruit got boring really quick. Even before I started on this Paleo adventure, I was never a HUGE fan of breakfast unless it was a big bowl of cereal, french toast, or waffles. With those out of the picture, for the most part, I have had to get creative. Recently I posted on another one of my new favorite breakfast items. Well, this one is practically the same, you just don't bake it. The lovely thing about the recipe is that it is SO versitle. You can add practically anything to the dish and it will turn out perfect. Here is what I did, and I literally threw my leftovers in:

Ingredients:

• Chicken, cooked and diced
• Turkey pepperoni
• Shredded cabbage
• Bellpepper, green & red, diced
• 5 eggs
• Salt and Pepper, to taste
• Italian seasoning, to taste

Instructions:

1. In a medium skillet, warm meat. Add in veggies and sautee until tender
2. Whisk eggs in separate bowl and then add to meat/veggie mix
3. Cook the eggs as if you are making scramble eggs until done.
4. Season

This would be good for any meal or snack, not just breakfast! Add in a sweet potato and you have an even heartier meal.

Cereal!!!

One of the things I really miss is CEREAL!!! And I miss everything about it!!! I could eat a big bowl of cereal for every meal and be just happy. And my body would be miserable :-) therefore, I knew I had to come up with something acceptable!

Ingredients:
• Sliced almonds
• Coconut flakes
• Unsweetened banana chips
• Berries (I used strawberries, blueberries, black berries, raspberries, and mango!)
• coconut milk

Put all ingredients in a bowl and enjoy!

Chicken & Egg Frittata

Breakfast is the one meal that I struggle with most. Dinner is easy for me, and lunch is usually left over dinner or a big salad. But breakfast......I'm always rushed to get out the door in the mornings so I usually just boil an egg the night before and eat that with a piece of fruit. It will last me until lunch, but can get kind of boring. And I am trying to lose a few pounds, so I need to watch my fruit consumption. I recently learned that if you are trying to lose weight, limit your fruits. When you do eat fruit, stick to melons and berries. So, I will still have some fruit, but I am changing up my fruit choices. I cooked something Sunday night that will last me through the week....and it is so good and flavorful.

Ingredients:

• 6 eggs
• 1 1/2 Tbsp red onion, minced
• 3 Tbsp green bell pepper, minced
• 1 heaping handful of shredded carrots
• 1 small handful chopped broccoli
• 2 tsp garlic, minced
• 12 oz cooked, shredded chicken
• 1/4 cup coconut milk
• S & P to taste

Instructions:

1. Preheat oven to 350 degrees
2. In a non stick skillet saute onion, bell pepper, carrots, broccoli and garlic until veggies are soft, approx 8-10 minutes
3. Add chicken to skillet, continue to cook
4. In a separate bowl, whisk eggs and coconut milk until combined
5. Pour egg mixture in skillet and stir until eggs are combined
6. Transfer egg and veggie mixture to a greased 8x8 pan. Season top with S&P
7. Bake for 15 minutes, then turn oven to broil for 5 minutes until edges are slightly brown

Breakfast :-)

Breakfast Sandwich

I had quite a few Paleo Buns leftover from Valentine's Day. I didn't want them all to go to waste, so I made a pretty delicious breakfast sandwich, if I may say so myself :)

Ingredients:

• 1 Paleo Bun
• 1 egg
• A few pieces chopped lettuce
• A spoonful of organic salsa
• A dollop of raw sauerkraut

Instructions:

• Toast paleo bun in toaster oven for a couple mins
• Prepare egg to your liking
• Layer egg, lettuce, salsa, and kraut on bun and ENJOY!  

The Perfect Omelet

So apparently, people have been making omelet's like this for ever. I am not sure how I only discovered this since my introduction to Paleo last August. Thanks for keeping me in the dark.

Nevertheless, these omelet's really are perfect. They are so simple, so fast, so tasty...so perfect. I will make these in the morning when I am getting ready for work as they do not require any supervision. Again, perfect. Here is what you do-

Ingredients

• 1-3 eggs per omelet, depending on how hungry you are
• Zip lock bag (freezer bags are the best)
• Chopped veggies of choice. My favorites are bell pepper, broccoli, mushrooms
• Chopped meat of choice. Sausage is really yummy
• Of course the veggies and meat is optional

Preparation:

1. Boil a pot of water
2. Break eggs into zip lock bags. Add veggies and meat
3. Seal zip lock bag and get as much air out of it as possible
4. Squish eggs around to break them and mix in veggies and meat
5. Drop zip lock bag in boiling water. Boil for 13 minutes.

The omelet will literally roll out of the bag when it is finished. It's a beautiful thing. So beautiful that I forgot to snap a picture of the final product.

A couple of suggestions: If you are making these for multiple people, it is okay to put all baggies in the boiling water at the same time. If the bags contain different veggies/meats, be sure to mark the bag so you can identify who's is who's. Also, I found it easiest to put the zip lock bag inside a cup, so it stands up straight when cracking eggs and adding other ingredients to it.

Hope you enjoy!

Bell Pepper Fried Eggs

This morning at IronTribe was Bring A Friend Day. I knew that I would need a good breakfast to help me through the WOD, and I woke up feeling a little creative, which is SO rare, so I spruced up my normal eggs. Typically I scramble my eggs but decided that I wanted them fried!! Here is the creation:

Ingredients:
• 1 bell pepper, sliced into "flowers"
• 4 eggs (that's how many slices I got out of my bell pepper

Preparation:
1) heat skillet over medium heat
2) lay bell pepper flowers in skillet
3) crack egg inside bell pepper
4) cook for about 4 mins on each side or until done how you like

I served mine with chicken sausage and raw sourkraut This meal was a success and definitely got me through my early morning work out!

Banana Pancakes

This past weekend, Adam mentioned eating banana pancakes for breakfast a couple times. We used to get them from The Original Pancake House, but they are not Paleo in the least. So, i made my own!! Adam and I both really liked them. We also had some bacon, but I ate all of mine before I remembered to take a picture :-)

Ingredients
• 3 eggs
• 1 cup almond flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 large banana, chopped
• drizzle of pure maple syrup

Preparation
1) heat nonstick skillet over medium heat
2) combine first 4 ingredients
3) fold in bananas
4) pour batter in skillet, pancake size
5) once done, drizzle with pure maple syrup

This made 8 pancakes for us. You could make them a bit bigger though and not have as many.

German Apple Pancakes

These German Apple Pancakes are so good! I cannot take a lick of credit for them, although I did cut the recipe down tremendously and cooked them in ramekins so I could eat them all week long :) HERE is the original recipe.

Makes 4 servings
Ingredients:

• 3 eggs
• 1/2 cup Almond Milk
• 1.5 Tbsp Coconut Oil, melted
• 1 tsp vanilla
• 1 tsp pure maple syrup
• 1/8 cup coconut flour
• 1/4 tsp baking soda
• pinch of Nutmeg
• 1 apple, cored and diced
• 1 Tbsp coconut oil
• 1 Tbsp Raw honey
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Juice of 1/4 lemon

Preparation

• Preheat oven to 425 degrees
• In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and syrup
• In a small bowl, stir coconut flour, nutmeg, and baking soda
• Mix dry ingredients into wet ingredients and beat well to combine, set aside while preparing the apples
• In a small frying pan, heat 1 Tbsp coconut oil and honey
• Stir in cinnamon, nutmeg and lemon juice
• Add apples and coat with mixture
• Divide apple mixture between 4 ramekins greased with coconut oil
• Divide egg mixture on top of apple mixture in the 4 ramekins
• Place ramekins on a baking sheet and bake for 25-30 minutes until done