Paleo Pumpkin Craisin Cookies

It’s amazing how much the weather dictates my cooking! Today it is rainy and chilly out, so Lyra and I don’t plan on leaving the house (or jammies for that matter) all day!

My hubby roasted some pumpkins this weekend while they are in season. It freezes great, so we keep it in portioned baggies in the freezer for whenever we need a pumpkin fix! It’s great in muffins, smoothies, and these cookies! Don’t have the time to prepare your own pumpkin? No problem! Canned pumpkin works just fine, but make sure you don’t use the seasoned variety.

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Paleo Raspberry Banana Mmmmmuffins

When raspberries are on sale, they call to me. Those beautiful plump berries are just waiting to dive into vanilla yogurt… Hmm, that’s not going to work on a paleo diet! I’m never quite sure what to do with fresh raspberries, but on this chilly morning I decided to give baking with them a whirl. The result? Mmmmmmmmuffins!

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“Breaded” Honey Mustard Pork Chops

The cold has set in here in New Jersey, so it’s time to get that oven going every night again! This recipe is so yummy that it is hard to believe that it is good for you! Everyone will want some, including the dog. Who am I kidding? The dog always wants what the humans are eating!

4 center cut boneless pork chops
1/4 cup almond flour
1/4 tsp. garlic powder
Pinch of salt
Honey Mustard Dressing (see below)

Honey Mustard Dressing – just whisk together:
2 Tbsp. spicy brown mustard
2 Tbsp. honey
1/4 tsp. garlic powder
Fresh cracked pepper to taste

1. Preheat oven to 350 degrees.
2. Line a baking sheet with foil. Coat pork chops with honey mustard dressing and place on the baking sheet.
3. In a small bowl, blend almond flour, garlic powder, and salt. Sprinkle an even coat over the chops.
4. Bake for 45 minutes. Crank up the heat to 425 and cook for 5 more, or until almond crumbs are browned.