As a new mom, I’m all about making sure my healthy happy tiny Texan is getting all the nutrients he needs to be big and strong.
That means getting in healthy fats, protein, and organic produce as much as possible.
And while he was once a tiny garbage disposal that ate practically everything I put on a spoon, he has now become what I dreaded: a picky eater.
And if you’re like me, you may have some picky eaters in your household, too.
Whether you have a spouse that is freaked out by fennel, a teen that is sickened by spinach, or a kiddo that’s appalled by asparagus, we all know someone that could use a few more fruits and veggie in their diet.
And so these muffins are just your ticket to slipping a few more real food sources of vitamins, nutrients, fiber, and all that hunky dory jazz into the people you love.
And did I mention it’s totally cool to make these for yourself?
Cause what better way to show yourself some love than with a batch of beautifully delicious, naturally sweetened, gluten-free muffins (that are totally Paleo-adapable, too)?
So let’s give ourselves (or spouses, children, and beloved special someones) a little love today by whipping up these simply marvelous muffins!
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Nothing screams springtime more than flavorful citrus!
From roasted beet with oranges and goat chesee to zesty key lime pie to grapefruit avocado salads, I cannot get enough of that sweet-tart pucker that is so refreshing and welcomed after months of heavy spices, rich sauces, and stick-to-your-ribs meals that are so comforting in those colder months.
But now that things are warming up outside, I’m in the mood for loads of bright, light flavors, aka all the citrus, all the time.
And what better way to start your day than with a big spoonful of cheerful, chipper sunshine in a bowl.
Which is exactly what this granola is.
But Michelle, granola isn’t paleo!
Well, not traditionally, BUT this granola can be made without any oats, thus making it totally compliant with the Paleo Police and perfect for those of y’all that aren’t on the oat train.
So let’s get into this SUPER simple, money-saving, springtastic recipe!
Hey there, Friday!
You’ve made it! Way to go! Some how, it’s nearly April, which means it’s nearly Easter!
And I’m already thinking ahead to those Easter picnics and brunches and post-church lunches that y’all are gonna be enjoying next weekend.
Which is exactly why I’ve created today’s recipe!
It’s a make-ahead side that would be egggggggsellent at your Easter extravaganza!
Sorry, I couldn’t help myself there.
I’ve taken traditional yet delicious deviled eggs and married them with my simple but beloved bacon guacamole to create a creamy, salty, savory bite of brunch perfection.
All without any dairy or gluten.
Wanna impress at your next picnic? This make-ahead, kid-friendly crowd-pleaser will have y’all covered.
Hey there, you little pot of GOLD!
We made it to Friday!
And, in case you haven’t realized, tomorrow is St. Patrick’s Day! So if you haven’t whipped up a batch of my Irish Beef Stew yet, what are you waiting for?! Get on it! You could buy the ingredients today, make it tomorrow morning, and enjoy a super flavorful, super healthy, and super festive dinner tomorrow night without any green food coloring in sight.
While today’s recipe has NOTHING to do with rainbows or Guinness or leprechauns, it sure is magically delicious.
And while you may need to head to the end of a rainbow for that pot of gold to eat 8 RX bars in one week, no need for that crusade today!
We’re getting DIY today with homemade, money-saving Coconut Chocolate RX Bars.
And they're TOTALLY Paleo+Vegan+Whole 30+Gluten-free+Keto-Adaptable!
Happy Friday, pretty pants!
You made it! I made it! We all made it!
If you’re in my area, you may be hours away from Spring Break! Now that I’m a stay at home mom with a kiddo that’s not old enough for school, I exist in this odd world where there is no Spring Break while every day is like Spring Break. Wild, I know.
Whether you’re fortunate enough to have a full week off in the middle of March or not, y’all can all be winners today with this springtastic smoothie bowl!
Cause it’s pretty much like one of my favorite springtime desserts, Mr. Lemon Cheesecake, has been blended up into a fluffy, light, creamy, dreamy smoothie bowl!
And while I know that in itself would taste pretty stinkin magical to blend up actual cheesecake, it would be a calorie and fat bomb that would take my blood sugar on a roller coaster, not to mention bring on some solid tummy bloat to boot.
So instead of compromising my health goals by diving head first into actual cheesecake, I’ve found a way to keep the taste buds happy whie still keeping my health and fitness goals in check.
And this lemon cheesecake smoothie bowl can do just the same for y’all, too!
With just a few ingredients and roughly 2 minutes of your day, you’ll have a fluffy, light bowl of lemony decadence that boasts 2 servings of veggies, protein, and healthy fat.
No bloat. No guilt. No blood sugar crash and burn.
Totally Paleo. Totally Vegan. Totally Whole 30. Totally Keto. AND totally DELICIOUS!
Good morning, lovelies!
How y’all doin? Dandy? Smashing? Super duper?
Well, if you’re not feeling up to one of the adjectives I’ve listed, that’s gonna change quickly because we’re cookin with bacon today, thus making all worries and problems and sadness immediately disappear the second that porky, fatty goodness hits the fry pan.
While I would be more than satisfied with a giant plate of bacon this morning, I’ve got a make-ahead, freezer-friendly, Paleo+Whole 30+Keto breakfast that you can crank out today and enjoy all week long!
And why stop at breakfast? These veggie + protein + fat-packed + individually portioned gems would be a delicious lunch or even dinner!
Just picture it…bacon, eggs, and broccoli...a triple threat of savory yum!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!