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Cinnamon Bun Muffins (reinvented)…

I love Paleo muffins. I mean really love them. Since we eat them a decent amount, I wondered if I could tinker with our original recipe (that is a family favorite) and give them a little health boost by adding fiber, healthy fat and even more protein. Oh and I also wanted to make them nut-free so they can go to school with the kiddos. Guess what? I did and I have to say, they turned out great!! Unfortunately, this new recipe gives me an excuse to even more muffins.

By the way, if you haven’t had a chance to pre-order my book, Super Paleo Snacks, coming out in mid-Dec or Jan 1st, please do as soon as you can in order to guarantee the lowest price. Click here to order now! I promise there are only a couple of muffin recipes in the book. There are also 98 other fabulous snack recipes that are simple and quick to make and almost all were approved by my kids, my neighbors’ kids, and anyone else who would try my snacks! Thanks so much for the support!! 

Taking pictures of warm muffins, on a cool night, right before dinner time, just isn’t fair.  

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Drop the muffin and walk away Tate, walk away…

stiritup.meAhhh my messy boy. As my neighbor said the other day, I’m “still getting use to having a boy”…But I sure do love it! This little guy has my heart.

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I hope you enjoy my final muffin recipe of the year!

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Here is the recipe or you can Pin It on Pinterest for later by clicking here.

Cinnamon Bun Muffins (nut free, high protein)
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Ingredients
  1. ¾ cup coconut flour
  2. ¾ cup coconut palm sugar
  3. ¾ tsp baking soda
  4. ½ tsp sea salt
  5. 1 tsp cinnamon
  6. 9 organic eggs (room temperature)
  7. 1 tsp vanilla
  8. ¼ cup canned coconut milk
  9. ⅓ cup coconut oil, melted
  10. TOPPING
  11. 2 tablespoon coconut nectar (or maple syrup)
  12. 1 tablespoon coconut oil
  13. 1 tablespoon cinnamon
  14. 1 tablespoon coconut palm sugar, optional (omit if you use maple)
Instructions
  1. Preheat your oven to 350.
  2. Mix dry ingredients in a medium bowl.
  3. Mix the wet ingredients (except for the coconut oil) in a small to medium bowl.
  4. Now mix all (but coconut oil) ingredients together until blended well.
  5. Now stir in the melted coconut oil.
  6. Fill your silicon muffins cups or paper muffin cups and fill ¾ of the way full.
  7. Cook for 21-24 minutes (until butter knife comes out clean).
  8. While the muffins are cooking, in a small bowl, melt 1 tbsp of coconut oil and then stir in the coconut nectar (or maple), cinnamon, and coconut palm sugar (optional if you used coconut nectar).
  9. Once the muffins are done, let them cool for about 10 minutes and then drizzle the topping over the tops.
  10. Enjoy while warm, unless of course it's dinner time and then wait until after dinner!
Stir It Up! http://stiritup.me/
 

Cilantro Lime Bacon Chicken Burger…

I know it’s a little late in the season for burgers, but we made some this past weekend and I just had to share. I love burgers because are so easy to make and so versatile. While this Thai cilantro burger has been a staple for us for quite some time, I was ready for a change. And what a great change it was!! Introducing our new staple, the Cilantro Lime Bacon Chicken Burger (that’s a mouthful). Hope y’all love them as much as we do!! 

I cooked a few on the cast iron skillet in bacon grease and Scott threw some on the Big Green Egg. I didn’t think they’d be as good on the grill because, well, it is hard to complete with cooking something is bacon grease, but they really picked up a nice smoky flavor.

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Wash and chop your cilantro.  Then mix all ingredients together in a mixing bowl…

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Cut your bacon in half. Then heat your cast iron skillet on med-high, and cook until bacon is brown on both sides (about 8 or so minutes). Turn the heat off and put the bacon on a paper towel and keep the grease in the pan.
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Make small patties, a little larger than the size of a golf ball, with the raw meat.  Then heat your cast iron back up on medium and carefully place the patties in the bacon grease.  Cook until brown (about 3-4 minutes) and then flip.  Now turn burner down to medium low and cook until the burgers are done (about 8-10 minutes).  Add bacon on top, some guacamole, tomato, or whatever you prefer and enjoy!

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By the way, mason jars rock! Little things like this make me so happy! I don’t know why it took me so long to get organized…okay I do know…but thanks to my creative friend Liz, my life (and pantry) is finally a little bit more organized. Thanks Liz!!

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Cilantro Lime Bacon Burgers
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Ingredients
  1. 2 lb ground chicken (we used half dark meat and half white meat)
  2. 1 tbsp dried onion flakes (or powder)
  3. 1 tsp cumin
  4. 1 3/4 tsp salt
  5. 1/2 tsp pepper
  6. 1/4 cup fresh cilantro
  7. 1 and 1/2 limes (approx. 1/3 cup)
  8. 1/4 tsp pepper red chili
Instructions
  1. Wash and chop your cilantro.
  2. Then mix all ingredients together in a mixing bowl.
  3. Cut your bacon in half, then heat your cast iron skillet on high, and cook until it's brown on both sides (about 8 or so minutes).You can skip this part if grilling.
  4. Then, turn the heat off and put the bacon on a paper towel and keep the grease in the pan.
  5. Make small patties, a little larger than the size of golf balls, with your raw meat.
  6. Then heat your cast iron back up on high and carefully place the patties in the bacon grease.
  7. Cook until brown (about 3-4 minutes) and then flip.
  8. Now turn your stove down to medium low and cook until the burgers are no longer pink for about 8-10 minutes.
  9. Add your bacon on top, some guacamole, tomato, or whatever you prefer and enjoy!
Stir It Up! http://stiritup.me/
 

Allyson - We made this last night and it was really yummy! Made the exact recipe except omitted the chili sauce. Even my husband who doesn’t like anything had seconds. 3-yr old gobbled it up too! Thanks.

Landria - Hey Mary! Thanks! I got 1 liter jars from Target.

Mary - Looks good birth the burgers and the jars! What size are those jars? And where did you buy?

Thx!

When you’re on the road (without a kitchen) and need snacks!

Hi all, 

My husband and I just got back in town from a great anniversary trip in Utah. We had an absolute blast doing our favorite things together. I will say, though, this trip was a little different for us…well, for me. I don’t know if it’s the “forty” thing or hormones, or what, but I had a new sense of caution in me. And to be honest, I didn’t like, not one little bit. For the first time mountain biking, I was nervous. And this is coming from the girl who would fly down Northside Drive on her road bike, at 48 mph or mountain bike down a hill like rocks were pillows and trees were like big stems of broccoli. I even got nervous hiking on a high semi-narrow trail (not as narrow as I’d like to admit). What happened to me?? Has anyone else experienced a new found caution or nervousness in their lives. Maybe it’s a part of getting old. Or, maybe, just maybe, I’ve finally grown up. (Insert me stomping my foot here).

Please excuse the poor iphone quality of these photos but it was a lot easier to carry than that my big fancy camera! Anyway, I know I’m a total dork but look how cute my hubby is! 

We hiked, and biked and biked and biked. I love mountain biking and so does Scott. But…see the last pic? Yes, it was the first day of biking but how pitiful is that? I saw (just past those short bushes on the left) a big drop off and well, kinda freaked out and then couldn’t unclip my pedals.  That fall certainly didn’t add to my confidence for the rest of the ride. Fortunately confidence grew (a little) and the other rides were super fun, but I was still more cautious that ever before.

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Sadly our trip had to end, and we had to get back to reality.

On the plane ride home, I noticed people getting their little complimentary bag of pretzels containing 5 pretzels at the most. They looked  totally unsatisfied. I think they thought if they looked hard enough in their tiny pretzel bags, another pretzel just might show up. I didn’t blame them. 5 really? Anyway, I know they say clean eating or gluten/dairy free eating is tough, especially when traveling, but we were eating like kings (in comparison to others on our flight). I brought many snacks for our flights and daily excursions. I know it’s all packaged stuff, but for snacks on the road, these worked out well for us!

Here  were some of the things we brought: pumpkin chocolate chip muffins, dark chocolate (this was vacation after all!) and some dark chocolate sea salt Kind bars. Those things are like candy bars! Have you tried them? 

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I actually included 4-5 bags of kale chips. I know it’s kind of a lot, but I always try to be prepared! While they are expensive and not something I do all the time, they are super delicious. 

I did explore a local Utah grocery store (some girls go to fun shops when they travel…I go to grocery stores). Anyway, I love seeing what other stores have, especially any out West. I thought this quinoa treat called I heart Keenwah would be a nice little treat for my son’s lunch box, but it turns out, I love I heart Keenwah. It’s not something I would typically eat since I follow Paleo pretty strictly but again, it was vacation (that just made me sound so uptight, didn’t it?) and it had chocolate!!

Yes, this deserves it’s own picture. Or…I may have forgotten to put it in the picture above.

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Oh and since we didn’t have any restaurant options for the flight home, we got black bean Beanitos with some guacamole we bought the day before at the local grocery store (fortunately we had a refrigerator in our room). I was nervous at the airport that guacamole might have counted as a “gel”, but we made it through security without any problems.  The good news is many grocery stores have guacamole pre-made and while most aren’t organic (even Whole Foods), I didn’t worry about it since I don’t buy thick skinned fruits (like avocado and melons) organic anyway. 

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Happy fall break and safe travels if you’re on the road!

 

Landria - Ha, me too Susan!! Have you tried the chocolate cinnamon pecan one? That one is really good too!!

Susan - Landria – I eat one of those Dark Chocolate Sea Salt Kind Bars EVERY day and have for months. I’m totally addicted. :-)

Warm Buffalo Chicken Slaw

I know it has been a little while since I’ve posted but it’s that time of year again for Fall pictures. Got your holiday card picture yet?? I sure don’t! I can take other kids’ pictures all day long, but ask me to do my own, (well aside from a blog picture here and there) and forget it! Anyway, I made this Warm Buffalo Chicken Slaw meal the other day and feel in love. It was a pretty random group of things I threw together so before posting it, I wanted to test it out again, just to be sure it turned out the same and I still loved it. And the good news is I do still love it! And it was so simple to make (since I had cut my chicken ahead of time and used pre-cut cabbage) that  I was able to make this before even leaving the house this morning at 9:00am. 

Scott, Tate (nothing is too spicy for this kid, well, except maybe this), and I loved it. Alice thought it was too spicy. The good news is it is easy to adjust for yours or your family’s taste buds just by altering the Pete’s or whatever hot sauce you use. It’s good with. or without it!  And, it’s very flavorful so you can cater the spice to your own liking. I hope you guys enjoy it!

Warm Buffalo Chicken Slaw by stiritup.me

We usually make our own mayo but with Sir Kensington’s simple, non-gmo ingredients and without added sugar (like most condiments), some might even consider this somewhat paleo (well, almonst). I got the mayo idea from Julie over at PaleOMG. I love that she thinks outside of the box sometimes. We can get too caught up on things like “Is it Paleo or not?” or other food “rules” when sometimes, all we really need to do it listen to our own bodies, and well, just obey that…_DSC6971c_DSC6987cr_DSC6992cr

 

Warm Buffalo Chicken Slaw
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Ingredients
  1. 1.5 lb chicken
  2. 1 lb cabbage (precut organic from Whole Foods)
  3. 1/4 cup pete's hot sauce
  4. 2 tsp sea salt
  5. 1/2 tsp garlic powder
  6. 1 1/2 tsp smoked paprika
  7. 1 tbsp coconut palm sugar
  8. 2 tbsp apple cider vinegar
  9. 2 1/2 tbsp Sir Kensington's Chipotle mayonnaise
  10. 5-7 scallions, center part chopped
  11. 1-2 tbsp coconut oil, for cooking chicken
Instructions
  1. Cut chicken into bite sized pieces and chop your cabbage if you didn't take the lazy way out like I did get.
  2. The heat large pan on high and add your coconut oil and chicken. Cook until the chicken is brown and add your Pete's hot sauce (or whatever you prefer), salt, garlic powder, coconut palm sugar and paprika.
  3. Then add the chopped cabbage and apple cider vinegar and stir well.
  4. Turn the heat down to medium and allow to cook for about 10-15 minutes (stirring fairly often so the cabbage can be cooked in well) or until your chicken in no longer pink in the middle.
  5. Turn the stove off and allow it to cool for a few minutes.
  6. Then add your Sir Kensington's Chipotle Mayo and stir well.
  7. Garnish with scallions and enjoy warm!
Stir It Up! http://stiritup.me/

landriav - Yay! So glad yall loved it Sarah!! Thanks for telling me!!

Sarah - Great, easy recipe. Made it last night for dinner and my peeps gobbled it up.

Healing our guts, losing weight and feeling great…

Many of us are starting to learn about the amazing health benefits of bone broth. As I mentioned awhile back (see post: benefits and how to make bone broth) not only does it help reduce cellulite and weight (sad I list this first??) and strengthen our bones and joints, but also it can heal our guts. And unless you never eat processed food, never took antibiotics and live a stress free life then we could all use some gut healing. 70-80% of our immune system is in our gut and if our gut isn’t working properly, chances are the rest of your body is feeling the effect.

The thing we miss a lot of times when it comes to gut health is that it doesn’t always just show up through indigestion or gastrointestinal issues.  Did you know that the only symptom some celiacs suffer is migraines? When we wreak havoc on our guts (through foods, stress, etc) health issues can show up ANYWHERE in our body.

As the lovely Dr. Taz writes in her new amazing book The 21-Day Belly Fix, “Hippocrates famously said, ‘All disease begins in the gut,’ which is something that all systems of medicine knew 5000 years ago. But over time, we’ve forgotten the gut’s connection to health. Heal the gut, and more often than not, most of our maladies improve or are resolved entirely.” — Wise words from Dr. Taz (and Hippocrates). And, knowing now that we can control our own health is very exciting!! And, in her new book, along with an easy to follow plan to help get well and lose weight, Dr. Taz mentions starting with bone broth. Yay! I love this stuff!

By the way, if you haven’t check out Dr. Taz’s new book, you absolutely should! It is based on the latest research on how to heal your gut. And, it’s available Amazon and Barnes & Noble online or stores now!! It’s a fabulous book and a must read!

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So what if you or your kids just don’t love the taste of bone broth or you just want another way to get the benefits? Not to worry, there is another way.  You can actually use a good quality grass-fed gelatin (since the breakdown of collagen that is in the bone broths produces gelatin) to make some fun things like J-E-L-L-O (or fruit gummies)!  But wait, not the artificial-colored, sugar-laden stuff you buy in the grocery store. No, this stuff is WAY better for us, and it is really very simple to make. You can get a 16 oz. can of gelatin online for around $18, which should last you a very long time.   

Soooo…to celebrate Dr. Taz’s new book, Tate and I attempted to make a healthy jello. Unfortunately, all of the concoctions we tried were, well, gross — unappealing to both the eye and the pallette:(

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Oh my gosh, he’s so dramatic!_DSC7010

Fortunately, I happen to have a fantastic treat up my sleeve. I wasn’t going to share it until my book comes out, but what the heck. One of the snacks in my book includes strawberry gummies and to be honest, they have A LOT more gelatin, and A LOT less sugar  (than many of the healthy jello recipes out there including the one we tried above), and they taste A WHOLE LOT better, if I do say so myself! I hope you like them as much as we do! Oh and if you are looking to get a candy mold (they are fun!) you can get one here for under $8, or you can just use a pan and a pizza or cookie cutter.

Now, please go read the 21-Day Belly Fix and enjoy some fruit yummy strawberry fruit gummies! 

Oh and by the way, be sure to use this gelatin. The green one will NOT work. 

 

StrawberryGummies

Strawberry Gummies
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Ingredients
  1. 2½ cups (365 g) strawberries, fresh or frozen and thawed
  2. ½ cup (120 ml) fresh lemon juice
  3. 2 tablespoons (40 g) raw honey
  4. ½ cup (72 g) grass-fed gelatin
Instructions
  1. Place the berries, lemon juice, and honey in a small saucepan and heat on low-medium heat. Cook until the fruit starts to soften.
  2. Then use an immersion blender (or allow to cool slightly before using a traditional blender) to purée the fruit. Whisk in the gelatin a little at a time (so it won’t clump up).
  3. Once you've stirred in all of the gelatin, pour the liquid into candy or ice silicon molds or into a 9 ✕ 3-inch (23 ✕ 33-cm) baking dish lined with parchment paper.
  4. Place gummies in the fridge for about 2 hours, until they congeal.
  5. Once done, pull them from the molds or slice them using a cookie cutter, pizza cutter, or knife. Store them in an airtight container either in the fridge or at room temperature.
  6. They will last 3 to 4 days at room temperature and a couple of weeks in the fridge.
Stir It Up! http://stiritup.me/
 

Mariel L. - Landria,
I missed this past event you did on the leaky gut, is there anywhere I can get notes from the event or more info? Thanks

landriav - Ha, thank you Cindy! You CAN do it!!! It just take a little time. :)

Cindy - I purchased my book copy yesterday and have to admit I was discouraged over the whole broth making process, so you have given me much hope! I can do this! Thank you!

Julie - Landria, I completely agree with everything you said about the healing properties of bone broth and make bone stock once a week for our meals. So funny you posted the strawberry tummies; I am about to post strawberry ginger fruit roll ups with honey as the sweetener but they do not have the gelatin in them. I will have to try your recipe too. Thanks for sharing.