Meatloaf Muffins

The boyfriend and I made these the other day while we were prepping meals.  It’s a super simple recipe and tasty.



1 lb of ground beef (preferably grass fed.  You can use ground turkey/chicken/pork as well.  Entirely up to you.  For this one we used beef.)

1 egg

1/2 cup ground flax seed

1 large sweet potato (Cook it in the oven or steam it or however you want to cook it.  Peel it and mash it)

1/4 tsp sea salt

3 garlic gloves chopped/sliced/diced etc.

Herbs and Spices.  To be honest I have no idea what the boyfriend threw into the bowl.  I told him to have at it and he did.  My guess…  Rosemary, black pepper, oregano, onion powder.  If there is a spice or herb that you like then throw it in there.  Make it however you want it.


1.  Preheat the oven to 375 F

2.  Get a muffin pan and grease it up with coconut oil, butter, EVOO…  You don’t want your muffins to stick to the pan.

3.  Take all of the ingredients and mix it together.  Use your hands!  Get in there and just mash it up!  HULK MASH!!

4.  Evenly distribute the mixture amongst the muffin tins.

5.  Pop em in the oven for 30 minutes and when they’re done let them cool down a bit before taking them out before serving.


Now one of them will fill me up if I just need a snack after the gym.  If I’m having lunch, two of these bad boys and a side of veggies satisfy the hunger.

This recipe is quick and easy.  Not much prep needs to go into making this dish.  The sweet potato you would have to cook beforehand, but other than that it’s simple.  What I would do to change it up a bit is perhaps line the muffin tins with bacon.  I ❤ bacon…  I will have to throw my meatloaf recipe on here one of these days.  There’s a bit more prep that goes into making a whole loaf of meat, but it’s SO worth the time and the effort.  Again, the above recipe is simple and easy.  ENJOY!

Honey Coconut Macaroons

What can I say?  Cookies are delicious.  My boyfriend loves coconut and I have no problem trying out recipes that include it.  I chose coconut macaroons because we were making a batch of mayonnaise and the recipe for that doesn’t include the whites of the egg.  So what to do?  I got my google on and found a recipe that was Paleo friendly and sugar free which can be found HERE.  I didn’t quite follow the instructions so I’ve updated it below.


Honey Coconut Macaroons

Makes: about 2.5 dozen cookies


  • 3 cups shredded unsweetened coconut
  • 2 Tbsp coconut flour
  • 2/3 cup honey
  • pinch salt
  • 6 egg whites


  1. Preheat oven to 375 degrees. Put a silpat or parchment paper on a baking sheet and set it aside. (I used parchment paper)
  2. Toss the shredded coconut with the coconut flour.
  3. Stir the honey into the coconut and mix together.
  4. Add the salt to your egg whites and with an immersion blender, beat them until the whites are fluffy and they form peaks when you lift the blender out of the bowl. (My boyfriend used a mug, but I’m sure a bowl works just as well.)
  5. Gently fold the egg whites into the coconut and honey mixture until everything is combined.
  6. Drop tablespoons of the dough (or if you have a cookie scoop like I do, use that.), a few inches apart, on your baking sheet.
  7. Bake at 375 degrees for 20-25 minutes until the centers are just set and the edges are golden.


These were super tasty!  It was nice and crispy on the outside, soft on the inside, and yes…  you can definitely taste the coconut.  I would definitely make these gluten and sugar free deliciousness again.  I’m thinking for next time I will melt some unsweetened chocolate and drizzle it over the top of these.  Mmm…  chocolate.  ENJOY!

Gluten/Sugar Free Pumpkin Bars

I love being in the kitchen.  Throughout the day I will often find myself on various websites looking up recipes that are preferably Paleo friendly.  One day I found myself thinking about baking.  I’ve been on the Paleo lifestyle for almost two months now and the one thing that I miss having is dessert.  Yes, there’s nature’s candy…


Sometimes that’s just not going to cut it though.  I need warm tasty sugar goodness.  I want to grab all of the ingredients necessary for chocolate chip cookies and arrange them on my counter around the mixing bowl.  I want to measure them out into whatever serving sizes they’re supposed to be and pop them into the oven.  I want to take that batch of cookies out of the oven and eat one with a glass of ice cold milk.  But the recipe that I’ve been using for years is not Paleo friendly.  CURSES!!    I have a side business as a baker and so every now and again I will get an order for cupcakes, a custom cake for a birthday party, or even cake balls for a baby shower.  All of these things require flour and sugar.  Both are things that I choose not to have.  While I’m baking I think…  “I need this in my belly.  I hope that (insert name here) enjoys this cuz I’m behaving right now and can’t have one.”  So what to do?

Get my Google on!!  I have read a few recipes and experimented and came out with fantastic results.  One of them was a Gluten/Sugar Free Pumpkin Bar:


The kitchen smelled like pumpkin pie and when it came out of the oven and finally into my belly it wasn’t too sweet, it was fluffy, and it satiated my warm dessert craving.  I would have a piece in the morning with breakfast or it was dessert for after lunch or dinner.  It’s Paleo friendly because it’s made with almond flour and I used raw honey as the sweetener.  SO GOOD!  Here’s the recipe:

Gluten/Sugar Free Pumpkin Bars

1 cup pumpkin puree (You can also use acorn, butternut or other squash)
1 cup raw honey
4 eggs
2 cups blanched almond flour (I got mine from Whole Foods in the bulk section)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

*Note: If you don’t have the last three ingredients, you can always just use a teaspoon of Pumpkin Spice and add about a 1/2 teaspoon more if you want more of that spicy flavor.  Another note…  if you want to make a smaller batch, you can half the recipe and use an 8×8 pan.  It’ll come out the same.

1.  Preheat oven to 350 degrees

2.  Combine all of the wet ingredients together and mix until combined (about two minutes)

3.     Add dry ingredients and mix until combined.

4.     Pour batter into a greased 13 x 9 baking dish

5.     Bake for 30-35 minutes, check for doneness by sticking a toothpick in the center of the dish.  If it comes out clean then it’s done.  If it doesn’t (there’s still wet batter) bake for another 5 minutes and test again.

6.     Let it cool for 30-60 minutes.  Cut and serve to your friends, or hoarde the deliciousness all to yourself!!

Suggestion: If you’re going to serve it warm then I would put a dallop of whip cream either to the side or on top.  This is how my kids like it.  Otherwise, just eat it by itself.  The bars will last a week if you put them in an airtight container.