Lemon Poppyseed Muffins

Try making these Lemon Poppyseed Muffins for your next paleo breakfast option! Poppy seeds are loaded with fiber and benefit both heart and skin health. Lemons are known to be a great source of phytonutrients, which play a significant role in preventing disease and inflammation. Almond flour is rich in magnesium and an excellent gluten-free flour alternative. Olive oil is rich in antioxidants and has many anti-inflammatory effects. Serve these muffins at any time of the day and enjoy!

Ingredients:

• 2 ¾ cup almond flour, finely ground

• ⅓ cup tapioca flour

• ¼ tsp baking powder

• ¾ tsp baking soda

• ¼ tsp sea salt

• 2 tbsp poppy seeds

• Zest of two lemons

• 3 eggs

• ⅓ cup maple syrup

• ⅓ cup olive oil

• ¼ cup fresh lemon juice

• ½ tsp vanilla extract

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin dish with coconut oil.

2) In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, sea salt, poppy seeds, and lemon zest.

3) In a separate medium sized bowl, mix the eggs, maple syrup, olive oil, lemon juice, and vanilla extract.

4) Combine the wet mixture with the dry mixture and mix well.

5) Evenly divide the batter in the muffin cups. Bake for 15-20 minutes or until the top of muffins become golden. Allow to cool before serving. Enjoy!

Broccoli and Egg Muffins

Try making these Broccoli and Egg Muffins for your next paleo-friendly breakfast option! Not only do eggs facilitate cell repair and growth throughout the body, but they also aid in the development of the brain. Broccoli offers a wide range of health benefits including improving skin health, aiding in digestion, reducing inflammation, and reducing the risk of diabetes. Dijon mustard is loaded with antioxidants and helps to promote healthy digestion. Paprika also serves as a great source of antioxidants and helps to reduce the risk of heart disease. Enjoy!

Ingredients:

• 2 cups steamed broccoli, chopped

• 10 eggs, whisked

• 1 tsp Dijon mustard

• ½ tsp black pepper

• ½ tsp sea salt

• ½ tsp paprika

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tray with melted coconut oil and set aside.

2) Mix the whisked eggs, Dijon mustard, black pepper, sea salt, and paprika in a large bowl.

3) Evenly divide the steamed broccoli in the muffin tins. Pour the egg mixture on top.

4) Bake in the oven for about 20-25 minutes or until lightly brown on top. Let cool before serving and enjoy!

Pumpkin Spice Granola

Try making this Pumpkin Spice Granola for your next fall inspired breakfast option! Pumpkin helps to boost both heart and vision health. Raw, unsalted pecans offer a variety of health benefits. They serve as an excellent source of antioxidants, aid in weight loss, and help to maintain healthy blood pressure levels. Coconut is exceptionally high in fiber and is great for both skin and hair health. Cinnamon offers many anti-inflammatory effects and also helps lower the risk of heart disease. Serve this granola with coconut milk or enjoy by itself!

Ingredients:

• 1 cup raw, unsalted pecan halves

• ½ cup raw, unsalted pumpkin seeds

• 2 ½ cups gluten-free oats

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• ½ tsp sea salt

• ¼ cup organic pumpkin puree

• ⅓ cup maple syrup

• 4 tbsp coconut oil, melted

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, mix the coconut oil, pumpkin puree, maple syrup, pumpkin pie spice, sea salt, and cinnamon.

3) Add the pecans, pumpkin seeds, oats and combine well.

4) Transfer the mixture to the lined baking pan and evenly spread it out.

5) Bake in the oven for 30-40 minutes.

6) Allow up to 30 minutes to cool. Break up granola into clusters. Store in an airtight container for up to 1 month and enjoy!

Paleo Pumpkin Pancakes

Try making these Paleo Pumpkin Pancakes for your next fall-inspired breakfast option! Pumpkins are loaded with Vitamins A and C and are known to help boost immunity. Coconut milk offers many health benefits including reducing inflammation, fighting off bacteria, and promoting weight loss. Cinnamon is packed with antioxidants and helps improve dental hygiene. Maple syrup is a great sweetener alternative that adds both minerals and antioxidants to this recipe. Serve these pumpkin pancakes on a cozy fall morning and enjoy!

Ingredients:

• Coconut oil for greasing skillet

• ¾ cup canned organic pumpkin puree

• 3 eggs, whisked

• ⅔ cup full fat canned coconut milk

• ¼ cup organic maple syrup

• 1 tsp vanilla extract

• ¼ cup tapioca flour

• 7 tbsp coconut flour

• 1 tsp baking soda

• 1 tsp pumpkin pie spice

• 1 tsp cinnamon

• ½ tsp sea salt

• Extra maple syrup or honey for topping

Instructions:

1) In a large bowl, mix the pumpkin puree, eggs, canned coconut milk, maple syrup, and vanilla extract.

2) In a separate bowl, combine the tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

3) Add the dry mixture to the wet mixture and combine well.

4) Grease a large skillet with coconut oil and heat over medium-high heat. Add pancake batter slowly to the skillet until you’ve created a pancake with about ½ inch of thickness. Cook each side of the pancake until golden brown.

5) Top pancakes with extra maple syrup or honey and enjoy!