Recipes

Every once in a while I make something and realize that it’s delicious! So I’m sharing those yummy recipes. Enjoy!

Pumpkin Paleo Muffins

Ingredients:

  • 1 ½ cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice, plus more for sprinkling on tops of muffins
  • 1/8 teaspoon salt
  • 3 eggs
  • 3 tablespoons maple syrup
  • ¾ cup canned pumpkin
  • 1 small ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts (plus more to sprinkle on top)

Instructions:

  1. Preheat oven to 350 degrees.  Line muffin pan with paper liners or use coconut oil to grease pan.
  2. In a large bowl whisk together almond flour, baking powder, baking soda, pumpkin pie spice, and salt.  Set aside
  3. In a small bowl whisk together eggs, pumpkin, banana, and vanilla extract.  Add wet ingredients to dry ingredients and mix to combine.  Stir in pecans until well incorporated.
  4. Scoop batter into prepared muffin pan cups filling ¾ full.  Sprinkle the tops of the muffins with pecans and pumpkin pie spice.
  5. Bake muffins for 20 to 25 minutes or until golden.

Original recipe from http://www.multiplydelicious.com

 

 

 

 

 

 

Here’s what you need:

  •     2-3 lbs of pork shoulder roast
  •     2 cans of mild green chilis
  •     1 cup of beef broth
  •     1 medium onion, chopped
  •     salt/pepper
  •     2 tbsp of cumin
  •     2 tsp of oregano
  •     1 tbsp of garlic, minced
  •     a dash of olive oil

Instructions:

  1. Cover the pork in salt and pepper and then brown on all sides in a hot pan. This should only take 5 minutes max. Note-this was the first time I’ve done this and it was so worth it. The pork ended up having crunchy edges after being cooked in the crock pot all day! This technique seals in the flavor.
  2. Put the browned pork in the crockpot and slice some slivers in it. You will put the garlic into those slivers.
  3. Mix the spices with the beef broth and then pour that over the meat.
  4. Then put the top on and cook 8-9 hours on low or 4-5 hours on high. Once it’s finished, you will shred up the pork and let it sit in the juice.
  5.  I fry up some corn tortillas and serve in them with fresh cilantro and raw onion on top.

You can find more of my recipes on www.eatathomecooks.com

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s