When you wake up craving cinnamon buns, but you didn’t spend hours prepping them the night before!

I did have 25 minutes to satisfy my craving though. Now I have these delicious cinnamon muffins and I didn’t have to put a ton of work and time into it. Such a win for my busy mom life.

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Cinnamon Bun Muffins

That icing is everything! Perfect breakfast for a cold morning

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 c almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 3/4 c coconut sugar
• 1 tsp Vanilla Extract
• 1/4 c almond milk
• 4 eggs

Topping Ingredients

• 1 Tbsp Coconut Oil or Kerrygold Butter Melted
• 1/4 cup chopped walnuts
• 1/2 tsp cinnamon
• 1 tsp coconut sugar

Icing Ingredients

• 1 tsp cinnamon
• 2 Tbsp syrup
• 1/2 C Cold Coconut Cream From the Can

Instructions

Muffin Batter

• Preheat oven to 350 degrees 
• Combine dry ingredients in a bowl and mix until combined
• Add Eggs one at a time and mix until completely blended.
• Pour the milk and vanilla into the batter and stir until mixed well.
• Line a muffin tray with baking cups (I prefer silicon baking cups)
• Scoop batter into cups, about 3/4 full, set aside and make topping.

Muffin topping

• Melt coconut oil (or butter) and add the cinnamon, sugar and walnuts, gently stir with a spoon until nuts are coated. 
• Spoon about 1 tsp. of topping on each muffin.
• Place in the oven and bake for 18 minutes or until the top turns golden and the muffins are cooked through. (You can insert and remove a toothpick to see if batter is cooked) 

Icing

• While the muffins are baking, make the icing.
• Get a can of cold coconut milk out of the refrigerator and open the lid. Scoop the top layer of thick cream off the top and place it in a bowl. (you can put the milk part back in the fridge and use it later)
• Add cinnamon and syrup to the cream and stir well with a spoon

Putting it all together

• Once muffins are finished, let them cool for a minute. Then remove them from the baking cups and place them on a large plate close together. 
• Take your icing and start spooning it evenly over the muffins as evenly as you can. The icing will begin to melt over the warm muffins so use your spoon to make sure all the muffins get the desired amount of icing. 
• ANNNNND Devour!

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Open your windows and doors, light your pumpkin candles and wrap up in a blanket to enjoy these pumpkin waffles.

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Pumpkin Waffles

Gluten- free and Paleo approved Waffles! Welcome fall with these easy to make pumpkin spice waffles. 

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

Waffle Batter

• 3 Eggs
• 2 Tbsp Pumpkin Puree
• 2 Tbsp Almond Milk
• 1/2 Cup Maple Syrup
• 2 Cups Almond Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Sea Salt
• 1/2 tsp. Pumpkin Pie Spice
• Coconut oil for Greasing Waffle maker

Topping:

• Drizzle with Maple Syrup Optional
• Sprinkle with Cinnamon Optional
• Top with a little Kerrygold Butter Optional

Instructions

• Combine all the ingredients into a large mixing bowl, stir until well blended
• Plug in waffle maker and allow it to warm
• Generously grease waffle maker with oil of choice ( I use coconut oil). 
• Place 1 scoop of batter onto waffle maker and cook according to your maker. (Every maker is different, I cook mine for a double round to make them a little crispy on the edges).
• Grease maker after each use and repeat process until batter is gone. 
• Top with cinnamon, butter and syrup. Enjoy every bite! 

With negative Temperatures this week, I need a taste of warmer weather. Lemons and Blueberries are a great combination for a light breakfast or dessert.

Blueberry- Lemon Muffins 

Ingredients:

• 2 Eggs
• 1/2 C. Coconut Oil
• 1/4 C. Maple Syrup
• 1 tsp. Vanilla Extract
• 1 tsp. Fresh Lemon Juice
• 1/4 tsp. Lemon Zest
• 1 1/2 C. Almond Flour
• 1/2 tsp Sea salt
• 1/2 tsp Baking Powder
• 1/2 C. Fresh Blueberries

Muffin Process:

1. Preheat oven to 350 degrees
2. Place liners in a muffin tin and spray with coconut oil
3. Combine all of the dry ingredients in a bowl, mix with a large spoon
4. Add all of the wet ingredients and lemon zest, mix well with a large spoon
5. Add the Blueberries and stir gently
6. Fill each muffin tin 3/4 of the way up
7. Bake for 20-25 minutes, until muffins are golden on top
8. Let them cool on a cooling rack for 5 minutes

No surprise I love baking and cooking for my family. This Maple Baked N’Oatmeal is the current family favorite. I make a batch and Super Hubby takes it to work for breakfast every day with fresh fruit. This morning we woke up to snow ice and negative temperatures- my summer loving heart needed a cozy family breakfast before we started our day of house projects. Fresh squeezed OJ and fresh fruit from the year round farm Market Willey Farms , a perfect match for this Maple Baked N’Oatmeal.

Ingredients:

• 1/2 c. Almonds
• 3/4 c. Walnuts
• 1/2 c. Coconut Shred
• 1 1/2 tsp Cinnamon
• 1 tsp Baking Powder
• 3 Tbsp Almond Flour
• 1/2 tsp Sea Salt
• 1/2 C. Maple Syrup
• 1 1/2 C. Almond Milk
• 1 Egg
• 1 tsp Vanilla Extract
• 1 Banana, Sliced

Process:

1. Preheat Oven to 375 degrees
2. Place Almonds and Walnuts in a chopper, chop until finely ground (should be oat sized)
3. Combine nuts and all of the dry ingredients in a large bowl (except bananas)
4. In a medium bowl, whisk together all of the wet ingredients
5. Add wet ingredients to the dry and stir
6. Add the sliced Bananas last and gently mix (batter will be very runny)
7. Pour mixture into a greased 8×8 pan and bake for 30- 35 minutes (edges should be slightly browned and center should come out clean with a toothpick)
8. Remove and let the Baked Oatmeal sit for 5-10 minutes to cool and firm
9. Serve with Fresh Berries or a little syrup drizzle
10. Makes 6 large servings or 12 small

Always looking for quick on the go recipes for breakfast. With one kid and another on the way, and a husband who leaves early for work, I like to have food on stock for the busy weeks. These are Apple Muffins I created when we first went Paleo. I have made a few changes and recreated them to be healthier and taste even better. They take about 5 minutes to make and 25 minutes to cook. So easy and simple and they store and freeze well.

Apple Breakfast Muffins

Ingredients:

• 2 Eggs
• 1/2 C. Coconut Oil
• 1/4 C. Maple Syrup
• 1 tsp. Vanilla Extract
• 1 1/2 C. Almond Flour
• 1/2 tsp Sea salt
• 1/2 tsp Baking Powder
• 1 small Apple, Chopped Finely (no need to peel)

*Optional Walnut Topping:

1. 1/4 C chopped Walnuts
2. 2 tsp. coconut oil, melted
3. 1 tsp. maple syrup
4. dash of Sea Salt

* Walnut Topping Process:

1. Combine all of the ingredients in a small bowl and set aside
2. top each muffin with a 1/2 tsp. of topping 10 minutes into their baking time.

Muffin Process:

1. Preheat oven to 350 degrees
2. Place liners in a muffin tin and spray with coconut oil
3. Combine all of the dry ingredients in a bowl with a large spoon
4. Add all of the wet ingredients and mix well with a large spoon
5. Add the apples and stir gently
6. Fill each muffin tin 3/4 of the way up
7. Bake for 25 minutes
8. Add Optional topping 10 minutes after muffins have been baking
9. Place on cooling rack and let cool completely

Always looking for alternatives to eating eggs for breakfast! Now that I am pregnant with baby number two, I am trying to stock up on easy recipes for on the go, busy mornings.

During the winter months, I crave a warm bowl of oatmeal. I created these Not “Oatmeal” Breakfast Cookies for my busy mornings.

• Ingredients:
• 1/2 C. Almonds
• 1/2 C. Walnuts
• 1 Tbsp. Flaxseed Meal
• 10 Pitted, Medjool Dates
• 1/4C. Honey
• 1/4C. Almond Milk
• 1/2C. Unsweetened Coconut Shreds
• 1/4 tsp. Sea Salt
• 1/4 tsp. Cinnamon
• 1 Egg
• 1/2C. Raisins

Process:

1. Place Flaxseed Meal in a small bowl and add 2 Tbsp. Water, set aside for 2-3 minutes.
2. In a food chopper, Chop Walnuts and Almonds.
3. Set Nuts aside in separate bowl
4. Chop Dates, Milk, Flax, Salt, Cinnamon, Coconut Shreds and Honey until creamy
5. Pour Date mixture into the Nut mixture, stir until well blended.
6. Add 1 Egg to the nut mixture and mix well.
7. Add Raisins and stir carefully.
8. Spoon batter onto Silpat/ parchment paper lined tray
9. Bake at 350 degrees for 15 min.
10. Place onto cooling rack to let them firm up.

Eating them warm is my favorite but they are good at room temperature as well. These are easy to freeze- they last about 2 months in a freezer.

*Warning- Toddlers love these Cookies and sneak them when you aren’t looking.

Paleo Crunch Cereal

1/2 cup pumpkin seed, grind
1/2 cup cashews
1/2 cup walnuts
1/2 cup hazelnuts
1 cup almonds
1tbsp flax with 1tbsp water
1cup raisins
1/4 cup choc. chips (optional)
1/4 cup Honey
2 tsp Cinnamon

Process:
Grind pumpkin seeds, cashews, almonds and walnuts in a food processor.
Combine flax meal with water, mix and let sit for at least 3 minutes.
Soak raisins in a bowl of water for 5 minutes to puff them up.
Add all ingredients to a bowl and mix well.
Mix spread on silpat and bake in oven for 10 min at 325F
Let it cool and then break it apart and store in air tight container.
Serve with your favorite milk (almond, coconut, raw!)

Keeps for about 2 weeks!

Black Tar BBQ sauce drizzled on top gave this roast a juicy spicy flavor but not overpowering.

Pulled BBQ Roast


Ingredients: 


1 Roast (any kind- we used Venison Roast)
2 Tbs Garlic Powder
1 Tbs Sea Salt
2 tsp Pepper
1/2 Cup BBQ Sauce
2 Cups Water
1/2 Cup Apple Cider Vinegar


Process: 

1. Place all ingredients in a Crock Pot for  8-12 hours on low heat. 
2. Take a fork and pull it apart. Allow it to soak in all of the juices for another 1/2 hour – 1 hour on Warming setting.

I did the roast last night so when I woke up my house was full of the Roast aroma. I can use one roast for several meals throughout the week. The smell was driving my crazy this morning so I had to try it and it was great. I never would have thought to put pulled roast in my eggs. 

Pulled Venison Omelet


Ingredients: 


2 Eggs
1 tsp BBQ sauce, for drizzle on top
1-2 Arugula leaf stems
As much Roast as you want. I used about 1/4 Cup.
Salt and Pepper to taste
*Onion and pepper optional*


Process:

Pour into greased skillet

1. In a bowl whisk together 2 eggs, Salt, Pepper, Pulled Roast, Onions and peppers. 
2. Grease a skillet and turn on medium heat.
3. Pour in the egg mixture and allow it to cook on one side for 3-4 minutes. 
4. Using a spatula, fold the egg in half like a burrito. 
5. Allow the egg to cook all the way through (3-4 more minutes) Egg should be lightly browned sides. 
6. Drizzle with BBQ sauce and Enjoy!

Easy enough to make when running late to work.

Pepper to taste

1. Whisk all ingredients in a bowl.
2. Line a muffin tin with muffin cup foil or paper.
3. Fill muffin cups with egg mixture.
4.  Bake in the oven at 350 degrees for 20 minutes.
5. Enjoy!