Posted on 4 Comments

Dairy Free, Grain Free Paleo Blueberry Muffins

Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Combine almond flour, baking soda along with salt in medium bowl.
  3. In small bowl whisk together coconut milk and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth mixture forms.
  6. Fold in blueberries with spatula or spoon.
  7. Spoon batter into greased muffin tin or silicone/paper muffin cups filling about 3/4 full.
  8. Lightly dust top of each muffin with maple sugar.
  9. Place in oven for 50-60 min or until center is set and lightly browned.
  10. Enjoy!

XOXO,

Tiffany

Posted on Leave a comment

Dragonfruit Protein Smoothie Bowl

INGREDIENTS

Smoothie

  • 1 frozen dragonfruit smoothie pack (you can find them in the frozen fruit section at whole foods and other grocery stores)
  • 1 small banana
  • 1 small orange
  • 5 strawberries
  • 1 handful blueberries
  • 1 handful spinach
  • 1 handful kale
  • OPTIONAL: frozen berry/green mix and use 1/4 cup orange and/or pineapple juice along with dragonfruit smoothie pack
  • 1 scoop vital proteins collagen peptides

Toppings

  • Strawberries
  • Blueberries
  • Kiwi
  • Banana
  • Bare ginger coconut chips

INSTRUCTIONS

  1. Place all smoothie ingredients into high powered blender and blend until smooth. (You may need to scrape down ingredients as you blend in order to incorporate them and obtain smooth texture)
  2. Once you have a smooth mixture, add 1 scoop of preferred protein powder.
  3. Pour into bowl and top with your choice of toppings.
  4. ENJOY yourself or share with someone you love!
Posted on 1 Comment

Paleo Banana Fosters Bread Pudding

This is a great breakfast/dessert recipe you can have the kids help with!  Miss K and I enjoyed making and eating it together this morning to start our Mothers Day Weekend.  You can serve it with a brunch gathering or make it for the special Mom in your life to show her how much she means to you and your family.  Happy Mother’s Day to all the Moms 💕🌷.

Paleo Banana Fosters Bread Pudding

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Author: simplytiffstx

Ingredients

  • 2 medium ripe bananas-mashed
  • 3 tbsp honey
  • 2 tsp vanilla extract
  • 3 1/2 tbsp palm shortening-melted
  • 1/4 cup unsweetened applesauce-room temperature
  • 4 large eggs-room temperature
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 can sweetened condensed coconut milk for caramel sauce

Instructions

Banana Bread

  • Preheat oven to 350°F.
  • Grease a small loaf pan (8.5″ x 4.5″ x2.5″).
  • In a medium mixing bowl, mix eggs, applesauce, honey, vanilla, melted palm shortening, and mashed bananas.
  • In another bowl mix together almond flour, coconut flour and baking soda.
  • Pour egg mixture into flour mixture and combine until somewhat smooth.
  • Spread banana bread mixture into prepared loaf pan and bake for 50-60 minutes or until loaf is cooked through and a toothpick inserted removes clean.
  • Slice banana bread into 1″ cubes and place on plate.
  • Slice banana and place on top of half the cubes from one slice of banana bread
  • Then add rest of cubes and more bananas.
  • Drizzle with caramel sauce
  • Enjoy!

Stove Top Caramel Sauce

  • Place can in sauce pan and cover with water (1″ above top of can)
  • Bring water to a boil and turn down to a simmer.
  • Simmer for 1.5hrs and turn can over…make sure there is always water 1″ above can during simmering process.
  • Simmer for another 1.5 hrs.
  • Remove can and cool before opening.
  • Place unused caramel sauce in glass jar in the refrigerator for up to 1 month.

Instant Pot Caramel Sauce

  • Place can of coconut condensed milk on trivet in instant Pot
  • Cover with water (1″ over the top of can)
  • Close and seal instant pot lid and set to manual high pressure for 15 minutes.
  • Let pressure naturally release and remove can from pot.
  • Let cool. (Best to leave it out overnight to cool)
  • Place unused caramel sauce in glass jar for up to 1 month in refrigerator.
Posted on Leave a comment

Viva Fiesta!

Happy Tuesday and opening night of NIOSA!! Fiesta in San Antonio is underway and if you have never experienced it, it is like no other event!

it was all out Texas Speedway today at my house from the time my feet touched the floor! I had about an hour before my little bundle of energy awoke to get let the girls out and get breakfast going…well kinda, she walked in right as I was about to start mixing everything up for the Paleo Peach Fritters and she just had to help mommy! I love how much she enjoys helping me cook in the kitchen and of course today was no different…although it does take a bit longer, it’s totally worth the smile and sense of pride she beams with while she enjoys the fruits of her labor. Once Little H arrived, it was time to kick multitasking into high gear since we had less than an hour to get all of us dressed and out the door for story-time at the library. WE DID IT and even had a few minutes to spare!

Once we arrived at storytime there was lots of fun to be had! Miss Leslie is FABULOUS and plans the most creative storytime book reading, song, activity sessions. This week was train storytime and we had a blast!

Once we left the library it was time for lunch and naps…while the little ones napped I whipped
up dinner—cassava flour fried chicken and sautéed sweet potatoes for Miss K and my husband
since I would be leaving early for a volunteer commitment in San Antonio at NIOSA. There was lots of food, music, and extravagant sombrero hats.

 

What a long exciting day! Hope you all had a little slower but fun filled one too.

XOXO,

Tiffany

Posted on Leave a comment

Paleo Peach Fritters

Peach Fritters

INGREDIENTS

Fritter

  • 1 cup cassava flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tbsp maple sugar sugar
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup almond milk
  • 1 tbsp melted palm shortening
  • 2 peaches chopped, I used 1 small bag of frozen peaches I let thaw overnight.
  • Oil (I used a combination of coconut and avocado oil)
  • Deep fryer/Dutch oven/frying pan

Glaze

• 1 cup powdered sugar

• 1/4 cup almond milk (or enough for your favorite consistency)

INSTRUCTIONS

Fritter

  1. Combine flour, salt, sugar, cinnamon and baking powder.
  2. Whisk eggs, milk and butter in small bowl and combine with flour mixture.
  3. Fold in peaches.
  4. Heat oil in fryer or pan to 375 degrees F.
  5. Ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise.
  6. Cook for about 2 – 3 minutes, depending on size of fritters.
  7. Remove fritters from oil.
  8. Place on drying wrack or paper towel lined plate.
  9. Then glaze fritters with powdered sugar/milk glaze.
  10. Enjoy!!

These were delicious! Toddler and husband approved!!!

Xoxo,

Tiffany