Paleo Swedish Meatballs with Sweet Potato Mash & Roasted Carrots

Those of your who have been to IKEA know what I am talking about: The meatballs!!  If you have no idea what I am talking about, here's a clue: Swedish meatballs are traditionally a blend of meats in a gravy sauce and they are sooooo good.  I simplified mine and used all beef but feel free to mix beef and pork or something similar.  I sent leftovers of this ridiculously delicious meal with my husband to work one day and he came home later that night and said, "My friends at Pest Control Tucson think these are the best meatballs they have ever eaten in their lives."  Yup.  They are that good.  Enjoy!

Hell yea!

Ingredients:
2lb grass fed ground beef
2 egg yolk
1tbs fresh parsley
1tsp sea salt
1tsp black pepper
1/4tsp cinnamon
1/2tsp allspice
1 small onion, finely diced
2 garlic cloves, finely minced
2tbs butter

Gravy:
1/2 small onion, finely diced
1 garlic clove, finely minced
1 can (14oz) full fat coconut milk - first pressed is best
2c beef broth
2tbs butter
1tsp black pepper
3tbs tapioca flour (alternative recipe uses 2-3tbs brown rice flour)
salt to taste 

Mashed Sweet Potatoes:
6 sweet potatoes (or however many you choose)
6tbs butter
salt to taste

Carrots:
2c baby carrots, quartered
1tbs olive or avocado oil
salt 

Directions:
1. Heat oven to 350.  Scrub your potatoes and throw them in the over for at least an hour.  When you can pierce them easily with a fork they are done.  Peel them and mash with some butter and salt.  Viola!  Mashed sweet potatoes.  Easy right?!

If you are doing roasted carrots, I put the potatoes in foil and let them set.  I toss the carrots in some oil, sprinkle with salt, and throw in the oven at 425 for about 25-30 minutes stirring about every 10 minutes.  They are done when they start to caramelize, brown, and even blacken a bit. 

2. Meanwhile, while your potatoes are cooking, in a pan over medium high heat, cook onion in a tablespoons of butter until soft and translucent.  Add 3 cloves garlic and cook a minute or 2 longer until fragrant and soft (stir frequently, you don't want your garlic to burn).  Remove some for the gravy (about 1/3).
3. Combine beef, egg yolk, and spices in a bowl.  Add slightly cooled onion.  Mix well but don't over mix.
4. Form into meatballs (between 1-2 inches is fine).  Whatever size  you pick, stick with it so they cook evenly.
5. Heat a skillet over medium-high and add  another tablespoon of butter.  Add your meatballs until the pan is full but not overcrowded (do this in batches - it will turn out better).  Cook about 10 minutes, or until they are browned on all sides (watch them and turn them after each side has browned).  Place in a large stock pot after they are browned and start with the next batch.
6. Now for the gravy: Add onion and garlic to the skillet (the 1/3 your set aside earlier).  Add coconut milk, beef broth, butter, and pepper.  Cook a few minutes.
7. In a small bowl, mix tapioca flour with a bit of water (you are using this like cornstarch).  Add to the gravy and bring to a boil.  Whisk and cook about 5 minutes.  Season with salt.  Blend in a blender if lumpy.

ALTERNATIVE GRAVY:  This one takes a little more time:  In a pan, cook 2tbs brown rice flour and 2tbs butter until browned (stir constantly) over medium heat.  Add beef broth and wisk.  Bring to a boil.  Add coconut milk and continue to whisk.  Boil gently until reduced and season with salt and pepper.

8. Whatever gravy method you used (the tapioca recipe comes out a little sticky and gooey - tastes great but not my favorite texture.  the brown rice recipe comes out a little grainy sometimes but resembles more like traditional gravy) pour the gravy over the meatballs and give it a gentle stir.  Cook on medium, or gently simmer until flavors are combined and meatballs are cooked through (5-10 minutes more).  Serve over warm mashed sweet potatoes.  OMG die.  So good. 

Moroccan Carrot Salad

Using carrots as the star of the show, this is a fresh take on a regular salad.  This delicious tender-crisp salad is packed full of Moroccan flavors and colors.  I made this for Thanksgiving day and it was a hit.  The best part is that you can make it up to 2 days in advance, without the pistachios or the cilantro, and then throw the rest of it together right before serving.  It also makes great leftovers.  Fun for adults and kids alike, I think everyone will enjoy a bowlful of this on the table.  Try it and let me know what you think!

A bright colorful salad.  Perfect for the holidays or family dinners at home.

Ingredients:
2lb baby carrots, cut in half
1/2c craisins
3tbs fresh lemon juice
2tbs orange juice
1 cloves garlic, mashed (or use a bit of garlic powder instead)
1/2tsp cumin
1/2tsp paprika
1/2tsp cinnamon
1/4tsp cayenne
3tbs extra virgin olive oil
1/3c chopped cilantro
1/2c roasted and salted pistachios, shelled

Directions:
1. In a large saucepan, boil water.  Then add carrots and boil until crisp-tender, or about 5 minutes.  Add craisins during the last few minutes of cooking.  Drain and rinse.
2. In a bowl, mix together lemon juice, orange juice, garlic paste, cinnamon, paprika, and cayenne.  Season with salt and pepper then slowly whisk in olive oil.  Taste and adjust seasonings as needed.  Can be kept in the fridge a few days ahead.
3. Toss salad with cilantro and pistachios just before serving.

Slow Cooker Coconut Ginger Beef w Carrots

Now don't be scared off by the "coconut ginger" in the recipe title.  This dish is actually very mild.  The coconut milk gives it a hint of richness that blends nicely with the beef's natural juices.  I added some ginger, coriander and lime to give it a citrus undertone and let the whole thing cook in the slow cooker all day long.  This will only take you about 5 minutes to prepare and yet you will enjoy it immensely.  I threw some baby carrots in there because that is what I had on hand but it would also be delicious with slices of onion and broccoli (add the broccoli in the last hour of cooking so it doesn't overcook).  A meal that looks like you slaved away all day in the kitchen but you didn't (that's our little secret).  Enjoy!

Garnish with cilantro and you have yourself a "gourmet" meal

Ingredients:
1 chuck roast
2tsp coriander
2tsp cumin
1tbs salt
1/2tsp pepper
1tsp onion powder
1/4c ginger, minced
1tbs minced garlic
1 lime, juiced
1-2c full fat coconut milk (I used 1c)
baby carrots (as many as you want)
sliced onions (optional, as many as you want)
cilantro for serving

Directions:
1. In a small bowl, mix together coriander, cumin, salt, pepper, and onion powder.  Rub generously over roast.  Place in slow cooker.  Add some carrots and onions if desired.
2. In another bowl, mix ginger, garlic, lime, and coconut milk.  Pour over the entire dish (the water from the beef will increase this liquid amount while it cooks).
3. Cook low for 8-10 hours or high for 5-6 hours.  It's done when the beef pulls easily with a fork.  Enjoy the roast ladled with some juices on top. Garnish with cilantro.

Pineapple Teriyaki Beef over Crazy Sweet Potatoes & Asparagus

This meal is ridiculously easy and delicious.  I used a simple homemade teriyaki sauce to gently braise a chuck roast in the oven over low heat until perfectly tender and juicy.  When the meat was almost done, I made some crazy sweet potatoes (nick-named "crazy" because that is how amazing they are) and simply grilled asparagus.  The mixture of textures and color make this dish pleasing to the eye as well as the palate.  Rest assured that everything here is gluten free.  This meal is one of my favorites and I hope it is one you will go back to again and again.  Bon appetit!

Delicious & Satisfying

Pineapple Teriyaki Beef Ingredients:
3lb chuck roast
6oz pineapple juice
1/2tbs sesame oil
1tbs rice vinegar
1tbs minced garlic
2tbs brown sugar (optional) plus 2tbs reserved
1tbs minced ginger
2-3c baby carrots

Crazy Sweet Potato Ingredients:
5-6 large sweet potatoes, peeled and cubed
1 stick butter
1/2c coconut milk (more until desired consistency reached)
2tbs pure maple syrup (optional)
salt and pepper to taste

Simply Grilled Asparagus:
2 bunches asparagus, washed and trimmed
2tbs olive oil (or use an olive oil sprayer)
sea salt

Directions:
1. Preheat oven to 325F.  In a large bowl, mix pineapple juice through ginger.  Place carrots in a bean pot, dutch  oven, or large glass dish.  Top with roast and pour teriyaki sauce on top.  Bake, covered, in the oven for 4 hours or until very tender.  Alternatively, you could use a slow cooker on high for about 6 hours.
2. At the last 10 minutes of cooking, uncover and sprinkle the top with brown sugar.  Let it caramelize on top before taking it out of the oven and serving.
3. When the meat is about 40 minutes from finished, start your potatoes:  Boil them in a large pot of water until soft.  Drain.  Add butter, maple syrup and coconut milk and beat until smooth.  Add more coconut milk until you reach your desired consistency.  Season with salt and pepper.
4. As the potatoes are boiling, heat up your grill to medium high heat.  Spray your veggies with oil, sprinkle with salt, and grill until charred on all sides (about 10 minutes).
5. Serve asparagus and potatoes with a mound of teriyaki beef and carrots.  Enjoy!

Easy Budget Beef Stew

This is a recipe for your grandmother's traditional beef stew.  It's inexpensive, healthy, fills you up quick, and makes the whole family happy!  What could be better than that?  I used my grandmother's secret ingredient in this recipe which gives it a little extra depth and makes the whole stew more interesting:  Allspice.  Add some thyme, a few bay leaves and a lot of garlic and you've got yourself a stew herb blend.  I cooked mine in my favorite bean pot from the Celebrating Home collection.  You could also throw it in a dutch oven or slow cook it for 6-8 hours on low in a crock pot.  Don't make this harder than it has to be.  This dish is all about simplicity.  Enjoy.

Not much better than a big pot of homemade stew!

Ingredients:
2lb beef stew meat or try cubing a chuck/round roast
2tbs olive or macadamia nut oil
1tbs butter
1 onion, diced
5-6 red potatoes, scrubbed and cut in quarters or cubed
2-3c baby carrots (alternatively use peeled cut carrot pieces)
8oz mushrooms, sliced (optional)
1quart gluten & msg free beef stock (try Rachael Ray brand it's delicious and inexpensive)
6 cloves garlic, minced
1/2tsp allspice
2tsp thyme
2 bay leaves
sea salt and pepper to taste

Directions:
1. Preheat your oven to 325F.  In a large skillet, heat butter and 1tbs oil over high heat.  Add onions and turn down heat to medium.  Saute until translucent and beginning to brown.  Remove to your bean pot (or dutch oven or crock pot).
2. Heat remaining oil over high heat.  Salt your beef.  Add your cubed beef in batches and brown on both sides (takes about 5-6 minutes per side).  Make sure they are a deep rich brown, this gives the whole stew extra flavor! Pour into your pot.
3. Add your potatoes, carrots and mushrooms to the pot and give it a good stir.
4. In a bowl, mix your beef stock, garlic and spices until combined.  Pour over the stew until it is almost covered (the veggies will give off more water so don't overfill it with stock).
5. Place in the center of a preheated oven for 2-3 hours or until the beef is tender and the juices have reduced a bit into a nice sauce.  If you are using a slow cooker, you may want to remove your broth when the beef is done and boil it down for a richer sauce.  Enjoy hot!

Paleo-ish Carrot Cupcakes

I went on a baking craze yesterday and I made three desserts.  This one was everyone's favorite.  The carrot cake is sweetened with carrots and raisins and it is not very sweet but very aromatic.  I topped it with a rich traditional cream cheese icing.  I know what you're thinking:  You used REAL sugar?!?  Well, only 1/3 of what a traditional recipe calls for...and only in the icing.  So it's not 100% paleo.  Shoot me.

A healthier way to make your family's favorite dessert

Ingredients:
1c almond flour
1/2can full fat first pressed Thai coconut milk (because it's the best)
2 large eggs
1tsp baking powder
1tsp baking soda
zest of 1 orange
3/4c raisins
4 carrots, shredded
1tbs vanilla extract
2tbs pure maple syrup
1tbs cinnamon
1tsp ground ginger
pinch cloves
pinch salt
1/2c walnuts, toasted

Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners. 
2. Combine all cupcake ingredients and whisk until evenly combined.
3. Use an ice cream scoop to scoop out even amounts of batter into the cupcake liners.
4. Bake in the center of a preheated oven for 15-22 minutes (a toothpick inserted into the center will come out clean).  Cool completely before frosting.
5. To make the icing:  Using a hand mixer, blend the butter and cream cheese until combined.  Add your sugar, vanilla and salt.  Mix until fluffy.  Frost cupcakes generously.

Tomato Basil Shrimp Bisque

Traditionally, a bisque is made with a broth from the shells of crustaceans along with seasonings and cream.  This dish is not quite a bisque since I didn't take time to boil the shrimp shells and I certainly didn't add cream.  I was planning on adding some coconut milk at the end to make the whole dish creamy, but when I went to taste it, the soup was so fantastically seasoned that I didn't want to mess with it.  I must warn you:  this dish takes a while to make (upwards of 2 hours) but I promise you it is worth every minute.  There is nothing better than homemade roasted tomato soup.  Adding shrimp just put this dish over the edge.  It's literally my new favorite soup.  Enjoy!

Roasting your own tomatoes makes this dish taste fresher than any restaurant soup

Ingredients:
3lb tomatoes (I used about 8 large tomatoes), washed and cut in half
2tbs extra virgin olive oil (first cold pressed is best)
sea salt
2tbs butter, preferably organic or grass fed
2tbs minced garlic (about 3 cloves)
1tsp red pepper flakes
2 yellow onions, diced
28oz can whole peeled tomatoes (San Marzano tomatoes are best)
2 large carrots, peeled and sliced
1 quart chicken stock
1c fresh basil, sliced thin
1tsp dried thyme
2lb large wild caught shrimp (I found mine at Trader Joe's), dethawed
5 celery stalks, sliced

Directions:
1. Preheat your oven to 400F.
2. In a large baking sheet lined with nonstick foil, place your tomatoes in a single layer.  Toss them with the olive oil and sprinkle with sea salt.  Roast your tomatoes for about 45 minutes (they should look very soft and starting to brown or blacken).
3. Meanwhile, start your soup.  In a large stockpot heat 2tbs butter over medium high heat.  Add your garlic, carrots and onions.  Saute, stirring frequently, until onion is soft and translucent.
4. Add red pepper flakes and give it a good stir.  Add your can of tomatoes, chicken stock, basil and thyme.  Bring to a boil and then reduce to a simmer.  When the roasted tomatoes are done, add them to the soup pot with the rest.  Simmer the whole thing for 40 minutes. 
5. While your soup is simmering, prep your shrimp.  You will want to remove the shrimp from their shells (if they have any) and devein them carefully with a knife (aka get rid of the black stuff).  Then slice them in half lengthwise (so it looks like 2 thin shrimp) and make sure they are completely deveined on both sides once again.  Cutting them in half makes them curl perfectly when boiled in the soup.  Place them in a bowl.
6. After 40 minutes all the veggies should be soft and the flavors will have reduced a bit and blended perfectly.  Using an immersion blender, blend your soup until it is completely smooth.  No immersion blender?  Take your soup in batches and puree it in a regular blender on low (be careful because the steam will try to pop the lid).
7. Once your soup is pureed, add your shrimp and celery.  Boil for about 4 minutes, or until the shrimp turns white and curls.  Taste and adjust seasonings as needed.  Serve hot.  Enjoy!

Coconut Chicken & Carrot Curry

This meal combines two of my favorite things: chicken thighs and coconut curry.  I added some cooked carrots for sweetness and garnished the whole thing with cilantro and pistachios.  Simple & inexpensive dinners don't have to be boring! 

Crispy chicken thighs and sweet carrots in a rich coconut broth:  yum!

Ingredients (makes 4 large servings):
8 bone-in skin-on chicken thighs (antibiotic free and no added water)
2tbs organic virgin coconut oil
sea salt to taste
1 onion, diced
1tsp minced garlic
1-15oz package baby carrots
1/2tsp cayenne pepper (less or omit if you don't like it spicy!)
1/2tsp cumin
1/4tsp dry mustard
1/2tsp sea salt
2tsp red curry paste
1/2tsp coriander
1tsp orange zest
1/4c chicken stock (gluten, msg, and added sugar free: try Rachael Ray's brand!)
1c coconut milk
1/2c pistachios, chopped
1/4c chopped cilantro

Directions:
1. Preheat oven to 400F.  In a large saute pan heat 1tbs coconut oil over medium high heat.  Add chicken, skin side down and cook until deep brown and crispy, about 8 minutes.  Flip over and cook a few mintues more.  Set aside.  Meanwhile, place baby carrots with 1tbs water in a large glass dish.  Cover and microwave for 5 minutes.
2. Pour out fat.  Add the other tbs coconut oil and saute onions and garlic until soft.  Add all of your spices, red curry paste, and chicken stock.  Stir well and cook a few minutes.  Add your coconut milk and carrots, give it a good stir and turn off heat.
3. In a large casserole or glass baking dish, pour the onion, carrot, curry mixture.  Add your chicken on top, crispy skin side up.  Place in the oven and bake until the chicken thighs reach 170F, about 25 minutes for large thighs.
4. Serve some sauce and carrots with chicken.  Top with chopped pistachios and cilantro.  Enjoy!

Nutritional Information:
1 serving = 2 chicken thighs with skin, 1/4 portion of coconut sauce and carrots with 2tbs pistacios
Calories: 602
Protein: 33g
Fat: 33g
Carbs: 15g
Salt ~ 300mg
-

Bolognese Zu-ghetti

Yup, that's right... another zu-ghetti recipe.  I can't help it!  I just love using my Joyce Chen Spiral Slicer to make zucchini spaghetti (ie zu-ghetti).  Besides, a pasta made with meat sauce is good for the soul.  This time I added a rich and meaty bolognese sauce with tons of added veggies, some red wine for richness and balsamic vinegar for a sweet tangy after-bite.  This meal was so wonderful I ate 2 servings.  Of course, some of the ingredients in this recipe were really just leftovers in my fridge but are not necessary to make a great sauce.  I will make sure to list those items as "optional" so you know the essentials from the extras.  You only need 30 minutes to put the whole thing together which makes this meal an easy weeknight go-to for the whole family!  Happy Cooking!

Tastes so rich but is chock full of veggies!

Ingredients:
1tbs ghee or pasture raised butter
1 sweet yellow onion, diced
1c baby carrots, sliced
8oz baby portabello mushrooms, chopped
1tbs minced garlic
1lb pasture raised ground beef
1/2tsp salt (more to taste)
1/4tsp black pepper
1tsp red pepper flakes (none if you don't like heat, more if you do)
1tsp thyme
1/2tsp garlic powder
1/2 tsp oregano
1 can fire roasted diced tomatoes (Muir Glen is best)
1c marinara sauce (optional)
1c tomato sauce
1/2c red wine (optional, but a wonderful addition!)
1tbs fresh basil (optional, dried works fine too... just use 1tsp)
 2tbs balsamic vinegar
 2 large straight zucchini (they do best in the spiral slicer)

Directions:
1. In a large heavy saucepan, heat butter over medium high.  Add onions, carrots, mushrooms and garlic and cook about 5 minutes or until lightly browned.  Remove to a plate.
2. Add ground beef and cook until browned.  Drain extra fat if desired (if using grass fed beef, the fat is WONDERFUL for you so don't drain it!)  Add the veggies back to the skillet and add seasonings (salt, pepper, red pepper flakes, thyme, garlic powder, oregano).  Stir well until combined and let cook a minute or two.
3. Add your diced tomatoes, marinara, tomato sauce, red wine, and fresh basil.  Stir well, bring to a boil, then lower heat and simmer about 10 minutes (long enough to blend the flavors, cook the alcohol out of the wine, and thicken the sauce).
4. Meanwhile, use your slicer or a pairing knife to make long thin strands of raw zucchini.  That's your pasta.
5. Add balsamic vinegar at the end and then taste your sauce and adjust salt and seasonings as needed.
6. If desired, you can warm your raw zu-ghetti pasta in the microwave for 30 seconds but not too long otherwise it gets mushy!  Serve a large scoop of bolognese sauce over your zu-ghetti and enjoy! 

Carrot Souffle

I wanted to make a carrot souffle paleo style for Thanksgiving.  I absolutely loved the light fluffy texture with subtle notes of cinnamon, but not everyone loved this.  In fact, it was a 50/50 split on who liked it and who didn't.  Seems like the kind of dish you either love or hate.  If you want to get creative, give it a shot.  I didn't make mine sweet but it would be delicious with a little maple syrup or honey added.  Enjoy!

A light fluffy carrot dish with all natural ingredients

Ingredients:
2lb baby carrots
1qt chicken stock (msg and gluten free)
2 large eggs, lightly beaten
1/4c organic butter, melted
1/4c minced onion
1/4-1/2tsp cinnamon
1tbs coconut flour

Directions:
1. Preheat oven to 375F.  Boil carrots in stock until very soft.  Process in a food processor until smooth (this step can be done a day in advance).  
2. Place in a food processor and pulse until smooth.  Transfer to a large bowl.
3. Add melted butter, onion, cinnamon, coconut flour and eggs.  Beat with a hand mixer until smooth and well combined.  Transfer to a baking or casserole dish and bake at 375F for 30-45 minutes or until top is browning and center is firm.  Serve warm.

Bourguignon Style Pot Roast

Beef Bourguignon is a traditional french stew braised in red wine and beef broth with pearl onions and mushrooms.  Instead of a stew, I decided to make a pot roast with the same idea.  I added some carrots, celery, tomatoes, mushrooms, and onion to the dish and slowly cooked it in a rich broth made of red velvet wine and beef broth.  At the end of cooking, I removed the liquid and reduced it by half.  The result was a richly flavored roast with a tremendously flavorful sauce and tender veggies.  I served it with Braised New Potatoes but feel free to add quartered potatoes to the slow cooker instead.  This might just be my best pot roast yet.  Try it and judge for yourself!

The rich red wine infused sauce makes this dish unbelievable!

Ingredients:
3lb beef chuck roast
2tbs butter
Fresh ground salt and pepper
1tbs minced garlic
6 carrots, sliced into 1" pieces
6 celery stalks, sliced into 1" pieces
2 sweet onions, cut into quarters and sliced
2 tomatoes, chopped
8oz sliced baby bella mushrooms 2c red wine (I used Red Velvet wine but use your favorite)
1c beef stock
1 bay leaf
1/2tsp Italian seasoning
1/2tsp allspice
1/2tsp garlic powder

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add roast and brown on both sides (this gives the roast a richer flavor).  It will probably take about 5 minutes per side.  Set aside.
2. In the same pot, add your minced garlic, carrots, celery, and onions.  Stir and cook until onions are brown and softening (5 minutes).
3.  Place the cooked veggies in the bottom of a large crock pot.  Stir in the tomatoes and mushrooms.  Place the roast and any accumulated juices on top.
4. Meanwhile, go back to your stock pot and add 2c red wine.  Scrape the bottom of the pan while boiling the red wine to break up any brown bits.  Reduce by half. 
5. Stir in the beef broth, Italian seasoning, allspice, and garlic powder into your stock pot with the wine and give it a good stir.  Pour all of the broth over the roast and into the crock pot.
6. You can cook this on high or low.  I cooked it 2 hours on high and then 5 hours on low.  If you cook it on low it will take longer (probably 8-10 hours).  If you cook it on high it will cook faster (probably 5 hours). 
7. You know your roast is done when it pulls apart easily with a fork.  Remove the roast and veggies to a serving platter (leave the liquid behind).  Cover to keep warm.
8. Pour the liquid into a large sauce pan and boil rapidly until it reduces by half (this will give you an unbelievably rich broth).
9. To serve, place some meat and veggies on a plate and ladle some broth over the whole thing.  Enjoy!

Pumpkin Carrot Cake Muffins

There is nothing more wonderful than a rich, moist slice of carrot cake.  Of course, being obsessed with pumpkin, I was inspired to make a carrot cake muffin with a Halloween twist:  pumpkin!  The secret to the perfect grain and refined-sugar free muffin is in this delicious recipe.  My husband and I enjoyed these for breakfast this morning after a long bike ride.  What a wonderful way to start your Saturday morning! 

The perfect treat for a Saturday morning breakfast!

Ingredients:
2c shredded carrots, pulsed in a food processor until finely ground
1c pureed pumpkin
1c almond butter (I used Trader Joe's almond butter with roasted flax seeds but any kind will work)
1/4c honey
1/4c agave nectar
2 eggs
1 1/2tsp baking soda
2tsp vanilla extract
1/2-1 tsp cinnamon
1/2c chopped walnuts

Directions:
1. Preheat your oven to 350F.  Line a muffin tin with muffin cups (makes 12).
2. In a large bowl, mix carrots, pumpkin, almond butter, honey, agave and eggs.  Add in baking soda, vanilla and cinnamon and mix well.  Finally, fold in walnuts.
3. With an ice cream scooper, pour even scoops of batter into the muffin cups.  Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Remove from tin and let cool.  Store leftovers in the refrigerator.

Asian Tuna Slaw

Looking to put together a fast lunch?  That is exactly how I came up with this tasty tuna recipe.  It takes about 5 minutes to make and it's delicious.  I love canned albacore tuna, but needed to make something healthier than the traditional soybean oil (mayo) and high-fructose-corn-syrup-laden (relish) meal.  I settled on an asian slaw made with prepackaged broccoli slaw, ginger, garlic, macadamia nut and sesame oil.  I mixed in my tuna, added a bit more sesame oil and topped the whole thing off with cilantro and pine nuts.  Who said tuna has to be boring or traditional?!  Enjoy!

Packed with flavor:  the perfect lunch slaw!

Ingredients (makes 2 servings):
1 package broccoli slaw
2 cans albacore tuna packed in water
1tbs macadamia nut oil
1/2tsp sesame oil (more to taste at the end if needed)
1tbs fresh minced ginger
2tsp minced garlic
2tbs white balsamic vinegar or rice wine vinegar
handful of chopped cilantro
handful of pinenuts

Directions:
1. Heat your macadamia nut oil in a large skillet.  Add ginger and garlic and cook until fragrant.  Add your slaw and mix well.  Add vinegar and sesame oil and cook (cover with a lid to help it steam) stirring occasionally until it's crisp-tender (maybe 5 minutes or less??).
2. Drain your tuna.  In a large bowl mix slaw with your tuna.  Add a bit more sesame oil and salt if needed.  Divide into 2 servings.  Top with cilantro and pine nuts.  Enjoy.