Lettuce-Wrapped Tacos w/Salsa Chicken

Ingredients:

5lbs Chicken Thighs (bone-in, skin-on)

1/2 T. Sea Salt

1 T. Smoked Paprika

1/2 T. Chile Powder

1 tsp. Chipotle Powder, adjust to taste 

1- 15oz Jar Verde Salsa (I love "Xochitl", but use your favorite) 

For Tacos:

Head of Butter/Bibb Lettuce

Guacamole (recipe)

Tomatoes

Shredded Cabbage

Cilantro

Red Onion

Jalapenos

Roasted Vegetables (I cut a combination of Bell Peppers, Zucchini, and Eggplant really small and roast with Garlic Powder, Sea Salt, Smoked Paprika, Chipotle Powder or "Northwoods Fire" and Olive Oil).

1. Preheat oven to 400F. 
2. Heat a dutch oven over medium-high heat. Add fat and distribute around the pot, to evenly coat bottom.
3. Sprinkle the chicken thighs with sea salt, smoked paprika, chipotle powder, and chile powder. 
4. Add to hot pan, skin-side down; be sure not to crowd your pan or chicken will steam, rather than brown. Cook until browned, about 7-10 minutes.
5. Flip chicken and pour salsa over the top. Put a lid on the dutch oven and transfer to preheated oven.
6. Cook chicken for at least 75 minutes, until chicken begins to fall off the bone. I’ve cooked the chicken for up to 2.5 hours, which only made it more tender.
7. When ready to serve, remove the meat from the bones, discarding the skin, and shred the meat. Set the chicken aside and stir in salsa, left in the dutch oven, to moisten. 
8. Serve shredded with your favorite sides, for a flavorful lettuce-wrapped taco.

-If using a Crock Pot: After Step #3- Add the seasoned chicken thighs to a crock pot. Pour salsa over the top and put a lid on it. Follow manufacturer’s instructions and cook until falling off the bone; time will vary depending upon temperature. 

Fish en Papillote

I posted this in 2009, but made it tonight and felt it worth reposting. I love this meal and also love that it's so easy to make. Make sure that you use a buttery fish that will withstand the cooking and you'll be good to go. 

Fish en Papillote

2- 6oz Chiliean Seabass or Black Cod* Steaks or Filets

1.5 T. Extra Virgin Olive Oil

2 tsp. Sea Salt

1 tsp. Ground Fennel Seed

1 Carrot, sliced at an angle (1/2" thick)

1 Fennel Bulb, halved and thinly sliced

1 Medium Leek (white/light parts), halved and thinly sliced

1/2 C. Butternut Squash, cut into 1/2" cubes

Fennel Frond

3 T. White Wine

*The key is to use a buttery fish, that will withstand the high heat and that will not dry out as you cook the veggies to doneness. 

Parchment Paper (about 1' in length) or Aluminum Foil

Cooking Twine (about 18"), if using parchment

1. Place parchment paper (you can also use aluminum foil) onto a baking sheet. Toss the vegetables in 1T. of EVOO, 1.5 tsp. sea salt, and fennel seed and mound onto the parchment. 
2. Place seabass on top of veggies. Drizzle wine on fish and veggies and sprinkle with remaining salt. 
3. Place a few pieces of fennel frond, if using, on top of fish. 
4. Wrap like a package, making sure that the contents are well sealed, and tie with twine. 
5. Bake for about 20-25 minutes at 400F, until veggies are tender and fish is cooked through.

Watercress Pesto
Handful of Watercress
1/4 C. of EVOO (add more as needed to create a smooth consistency)
Sea Salt, to taste


Puree until smooth.

Fennel, Watercress, and Leeks:

Fish and veggies on parchment paper:

Or, wrapped in foil:

Wrapped in parchment and tied with twine:

Sour Cherry-Orange Cranberry Sauce

Makes About 1.5 Cups

Ingredients

6oz Fresh Cranberries (about 1.25 cups)

Zest and Juice (about 1/2 cup) of 1 Orange 

1/3 cup Dried Sour Cherries or Cranberries (unsweetened or juice sweetened)

1. Mix all ingredients in a small saucepan and cook over medium heat until fresh cranberries are popped and broken down, about 10 minutes.
2. Remove from heat and let cool or serve warm, if desired. 

Sauce/chutney will be thick, so feel free to add water to thin it out a bit; I like mine thick.

I was watching this show on the Food Network yesterday and was inspired by a cranberry sauce made by this company, in Portland, OR. They add dried cranberries to their preserves...what a great idea! So, here's my version...no sugar, but delicious and tart. Enjoy!

Eggs Benedict w/Savory Waffles (Paleo-Friendly)

 Eggs Benedict w/Ham

Eggs Benedict w/Sauteed Chard

Savory Waffles:

Makes enough waffles for 3-4 Servings

2 Large Eggs, separated

1/4 C. Water

1.5 C. Blanched Almond Flour

1 tsp. Sea Salt

1 tsp. Baking Soda

1 T. Chopped Chives

1. Preheat waffle iron.
2. In a medium bowl, whisk egg yolks and water until frothy.
3. Add remaining ingredients and combine until smooth.
4. Whisk egg whites until they form light, frothy peaks. Fold into batter.*
5. Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron. 
6. Cook until golden brown, about 1 minute (depending on waffle iron). 

Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.

*The whipped egg whites will help to create a lighter, more crisp waffle.

Hollandaise:
Makes enough sauce for 2-3 Servings

2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste

1. In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.
2. While whisking, stream in oil.
3. Add sea salt and lemon juice, to taste.
4. If the hollandaise begins to separate, add more water and whisk.

To Assemble:
1. Begin with the waffle, as your base.
2. Add any of the following base items:
   -grilled or sauteed chard, spinach, or kale
   -thinly-sliced ham or turkey
   -roasted or grilled asparagus
    -fresh or grilled tomato
3. Top with poached egg(s)
4. Drizzle with hollandaise sauce
5. Garnish with chives

Rosemary-Fig Nutty Bread (Paleo-Friendly)

 

This recipe is inspired by these delicious, though non-Paleo, crisps/crackers Scott and I enjoyed while in Portland. I'm working on a Paleo-friendly cracker to satisfy our cravings, but in the meantime I decided to modify this recipe, from Elana's Pantry. The flavor combination is amazing!

This bread should defintiely be toasted, and can be enjoyed in a number of ways:

-with a light spread of raw honey

-with goat cheese and more thinly sliced figs (if you're eating dairy)

-with a thin layer of almond butter and a thinly sliced and fanned apple

-create an even more flavorful version of this turkey sandwich

Rosemary-Fig Nutty Bread

1 ½ cups blanched almond flour

¾  cup arrowroot powder (I use ½ cup, so that the bread is not so dense)

¼ cup flax seed meal

½ teaspoon  sea salt

½ teaspoon baking soda

4 eggs
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds

1 T. chopped fresh romsemary

10 dried figs, chopped (as finely or as coarsely as you like...I chopped some fine and some more coarse) 

1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2. In a larger bowl, blend eggs 3-5 minutes until frothy
3. Mix dry ingredients into the eggs, then add nuts, seeds, rosemary, and figs
   
4. Pour batter into a greased loaf pan (between 7"x3" and 8.5"x4.5", so that the loaf isn't too flat)
   
5. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
6. Cool and serve

Paleo Roasted Vegetable Lasagna

(I stacked two slices of lasagna for this photo)

Paleo Roasted Vegetable Lasagna
Serves 4-6

Ingredients:
2 Large Zucchini, sliced lengthwise into 1/2" slices
2 Italian Eggplant or 1 Standard Eggplant, sliced lengthwise into 1/2" slices
1 Red Bell Pepper, quartered and seeded
12 Asparagus Spears, trimmed
10 Thyme Sprigs
1 T. Fresh Rosemary
2 T. Extra Virgin Olive Oil (EVOO)
Coarse Sea Salt and Black Pepper, to taste

Sauce*:
1 Small Yellow Onion, thinly sliced
2 Cloves Garlic, minced
1 T. EVOO
1 T. Tomato Paste
1/2 T. Dried Oregano
Pinch of Red Pepper Flakes
14oz Can of Whole Plum Tomatoes (I like these)

*Add 1lb of browned ground meat (I like a 50/50 of ground pork and beef, but you could also use buffalo or another favorite) for a meatier/heartier sauce.

Slice the vegetables:

Brush vegetables with EVOO and sprinkle with sea salt, pepper, rosemary, and thyme sprigs. Roast zucchini, eggplant, and bell pepper at 400F for  20-25 minutes, until soft and slightly caramelized. Remove zucchini and eggplant and set aside. Add asparagus to the roasting pan and continue to roast with the bell peppers for another 10-12 minutes:

 

While the vegetables are roasting, make the sauce. Sweat onions and garlic in EVOO, over medium heat, for 5 minutes. Add red pepper flakes and dried oregano. Stir to coat and saute another 2-3 minutes:

 

Add tomato paste and stir to coat:

 

Crush whole tomatoes into the sauce and add all of the juices to the pan:

 

Simmer, on low, for 15-20 minutes:

 

While the sauce is simmering, chiffonade the basil:

 

Once your vegetables are roasted and your sauce is prepared, begin the layering process. To a 1.5 qt. (mine is a 9"x7" pyrex with a lid) baking dish, add a thin layer of sauce and 3/4 of the roasted zucchini:

 

Add the next layer, 3/4 of the eggplant:

 

Spread half of the remaining sauce, half of the basil, the remaining zucchini and eggplant, and all of the asparagus (I cut mine into 1.5" pieces, for easy eating) and bell peppers (thinly sliced after roasting): 

 

Finish the layering with the remaining sauce and basil:

 

Cover the baking dish with a lid or aluminum foil. Bake at 375F for 30 minutes. Uncover and cook another 30 minutes. Let the lasagna rest for 15 minutes before cutting. Garnish with fresh basil and enjoy!

Paleo(ish) Chocolate Cupcakes

These cupcakes were made following Elana's Chocolate Cake recipe, from here Gluten-Free Almond Flour Cookbook. YUM! I say that they are Paleoish because I used a baking bar (for the frosting only**) that contains Raw Cane Sugar and Soy Lecithin (neither are considered Paleo). While I don't often eat sugary treats, or desserts, I think that these would be a nice addition to a Paleo entertaining menu...what a great way to introduce your friends and family to the possibilities of Paleo!

**Omit the chocolate frosting and, instead, frost with raspberry puree (no sugar) and a dusting of shredded coconut to make a Paleo-friendly treat (agave, in moderation, seems to be okay). I just wanted to experiment with coconut milk ganache...

Once again, this cookbook is awesome and should be purchased!!!

Chocolate Cake 
(from The Gluten-Free Almond Flour Cookbook)

2 Cups Blanched Almond Flour
1/4 Cup Cocoa Powder (I used Green & Black's Organic Fair Trade Cocoa Powder)
1/2 tsp. Sea Salt
1/2 tsp. Baking Soda
1 Cup Agave Nectar (1/4 C. raw honey)
2 Large Eggs
1 T. Vanilla Extract

For the Frosting/Ganache:
(makes enough frosting for 12 cupcakes)

1/4 cup coconut milk
1 T. coconut oil
4 oz. Green & Black's Organic Chocolate Baking Bar
1/2 tsp. vanilla extract

In a saucepan, melt all ingredients over low heat. Whisk until combined.

Cupcakes can be dipped into, or drizzled with, the chocolate ganache. The cupcakes tend to drop a little in the middle, while cooling, so I added a small scoop of raspberry puree and then drizzled the top with my "frosting". The other cupcakes I dipped into the chocolate and sprinkled with shredded coconut or just left unfrosted.

Carrot-Fennel Soup w/Ginger

Carrot-Fennel Soup w/Ginger
Serves 2-3

1/2 yellow onion, chopped
1/2 large (or 1 small) fennel buld, chopped
8-12 carrots, peeled and chopped
1 T. EVOO
1 T. grated fresh ginger
3 cups water, chicken stock, or vegetable stock
Sea salt and pepper, to taste

Sweat onion, carrots, and fennel in EVOO. Add grated ginger and water. Bring to a boil and then lower heat to simmer, until vegetables are fork tender. Puree and serve.

I served this soup with seared scallops and a salad of mixed greens and this dressing:

Creamy Coconut-Chive Dressing
Serves 1

1 T. chopped fresh chives (in addition to the chives, add any other combination of fresh herbs)
3 T. coconut milk
1 T. fresh lemon juice
Sea salt and pepper, to taste
Large handful of mixed greens

Whisk ingredients together and toss with greens.

Weekend Cooking and Eating

The Weekend in Review:

Savory Tart w/Sauteed Leeks, Zucchini, Sun-Dried Tomatoes, Vine-Ripened Tomato, Rosemary, Thyme, and Goat Cheese

This tart wasn't completely Paleo, as I added goat cheese...I had been missing the tanginess, the creaminess, and the all around tastiness of goat cheese...so, I decided to add it. I made this tart on Friday; I gave a generous slice to my friend, Julie, and ate the rest over the weekend

Lemon-Blueberry Muffins
(inspired by Elana's Lemon Poppy Seed Muffins)

¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
¼ cup raw honey
¼ cup coconut oil
1 tablespoon lemon zest
1/2 cup frozen organic blueberries (look for small blueberries)

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, honey, oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in blueberries
5. Spoon 1 heaping tablespoon of batter into each lined mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve

Makes about about 24 mini-muffins

I found beautiful golden beets at Whole Foods yesterday and decided to create this salad with them.

Here's what I did:

Heirloom Lettuce w/Roasted Beets, Pecans, Goat Cheese, and Vinaigrette
Serves 1

Ingredients:
Two handfuls of heirloom lettuce or mixed greens
3 Golden Beets, rinsed, peeled, and trimmed
Small handful organic pecans (I love these, from Tree Grace Farms)
1 oz. goat cheese
2 T. EVOO

Juice of 1/2 lemon
1 T. walnut oil
2 T. EVOO
1 T. fresh dill, chopped (plus more for garnish, if desired)
Sea salt and pepper, to taste

Toss the whole beets with 2 T. EVOO, sea salt, and pepper. Wrap with aluminum foil and roast at 400F for one hour. Remove from oven and let cool. Slice into wedges or thin slices.

In the bottom of a salad bowl, whisk together lemon juice, oils, dill, salt, and pepper. Add remaining ingredients and toss. Garnish with additional dill fronds. Serve.


I also made an authentic Italian Bolognese, from Essentials of Classic Italian Cooking, with homemade fresh pasta (an experiment for my trip to Portland, to visit Scott's fam)...definitely not Paleo-friendly, but I did have a bite...SO GOOD!!! I happily ate my Roasted Beet salad, while Scott and our friends, Keith and Julie, enjoyed my pasta creation. That's okay...I had plenty of wine to make up for it.

And, today...as a sort of cleansing:

Smoothie w/Spinach (8oz.), Two Carrots, Mango, Blueberries, and Pineapple

Flaxseed Muffins w/Coconut, Dried Cherries (unsweetened, no oil), and Pumpkin Seeds

Paleo-Friendly Entertaining (Main Course)

(Picture from Williams-Sonoma.com)

Beef Tenderloin
Preheat an oven to 400ºF.

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and, using kitchen twine, tie at 2-inch intervals (rosemary may be tied in at this point, if desired). Rub the roast liberally with EVOO and season with sea salt and pepper.

Preheat an oval skillet or large sauté pan over medium-high heat and warm 2 T. of EVOO oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Bacon-Wrapped Tenderloin (from Williams-Sonoma.com)
Serves 8-10

Ingredients:
1 beef tenderloin roast, about 3 1/2 lb., trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
1 lb. bacon, thinly sliced
1 Tbs. vegetable oil
1 lb. cremini mushrooms, quartered
3 garlic cloves, sliced
1 Tbs. minced fresh flat-leaf parsley

Directions:
Lay 2 overlapping sheets of plastic wrap, measuring a few inches longer than the beef tenderloin, on a work surface. Season the beef with salt and pepper. Place the roast in the center of the plastic wrap and wrap a bacon slice around one end of the roast. Continue to wrap the roast with the remaining bacon slices, slightly overlapping them, to cover the entire roast. If the bacon does not completely cover the roast, carefully turn the roast over and continue wrapping it with another bacon slice. Pull the plastic wrap tightly around the roast, making sure to secure the bacon in place, and refrigerate for 1 hour.

Preheat an oven to 400ºF. Remove the roast from the plastic wrap. In a roasting pan over medium heat, warm the oil. Add the roast and sear for 5 to 7 minutes. Gently turn the roast over and sear for 5 to 7 minutes. Then turn the roast and sear on the remaining 2 sides until the bacon fat is rendered and begins to crisp, about 5 minutes per side. Transfer the meat to a roasting rack set over a baking sheet.

Carefully pour off all but 4 Tbs. of the fat from the pan. Add the mushrooms and garlic to the pan and season with salt and pepper. Set the roasting rack, with the roast on top, over the mushrooms and transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the roast registers 135ºF for medium-rare, about 20 minutes.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the roast into thin slices and arrange on a warmed platter. Spoon the mushrooms alongside, sprinkle with the parsley and serve immediately.

Paleo-Friendly Entertaining (Side Dishes)

(Picture from Williams-Sonoma.com)

Sweet Potato and Cranberry Hash (from Williams-Sonoma.com)
-substitute coconut oil or ghee for butter

Roasted Carrots w/Thyme


Roasted Brussels Sprouts w/Bacon
Serves 8-10

Ingredients:
2lbs. Brussels Sprouts, trimmed and peeled of any discolored leaves
6oz. Bacon, sliced into 1" pieces
Sea Salt and Pepper, to taste

Preheat oven to 400F. Evenly distribute bacon on a rimmed baking sheet. Bake for 15-20 minutes, until bacon is crispy and browned. Remove bacon to a paper towel-lined plate, leaving drippings on the baking sheet. Toss brussels sprouts in the drippings, coating evenly, and sprinkle with sea salt (remember that bacon drippings will add some saltiness to the sprouts) and black pepper. Bake for 15-20 minutes, until crisp and slightly charred. Serve with a garnish of reserved bacon pieces.
Acorn Squash Rings Glazed with Maple-Orange Glaze (from Williams-Sonoma.com)
-substitute coconut oil/butter or ghee for the butter
-decrease amont of maple syrup
-use dried, unsweetened cherries in place of cranberries

 

 

 

Root Vegetable Gratin (inspired by Williams-Sonoma.com)
Serves 10-12

Ingredients:
1 1/2 lb. parsnips, peeled and sliced 1/8 inch thick
1 1/2 lb. sweet potatoes, peeled and sliced 1/8 inch thick
1 lb. carrots, peeled and sliced 1/8 inch thick (slice at an angle, to create longer slices)
3 cups coconut milk (always use regular, full fat)
3 garlic cloves, thinly sliced
1 Tbs. minced fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground pepper, to taste

1 Tbs. minced fresh flat-leaf parsley

Directions:
Preheat an oven to 350°F.

Oil a bistro pan or a 3-quart baking dish. Put the parsnips, sweet potatoes and carrots in a large bowl of water. Set aside.

In a large saucepan over medium heat, combine the coconut milk, garlic, thyme, nutmeg, sea salt and pepper and heat just until bubbles form around the edges of the pan. Remove from the heat and let stand for 10 minutes. Drain the vegetables and pat dry. Arrange a layer of parsnips, sweet potatoes and carrots, alternating the slices, in the prepared pan. Pour part of the coconut milk mixture on top. Repeat with the remaining ingredients. Cover the pan with the lid or with aluminum foil and bake for 30 minutes.

Remove the lid or foil and continue baking until the vegetables are tender when pierced with a knife, about 1 hour more. Let the gratin stand for 15 minutes before serving. Just before serving, sprinkle with sea salt and the parsley.

Savory Tarlets
Fill with any of the following combinations, or create your own:
-Sauteed leeks, zucchini, and sun-dried tomato
-Tomato and basil
-Roasted eggplant, zucchini, asparagus, and red peppers
-Smoked salmon, asparagus, and dill
-Caramelized onion and thyme

Paleo-Friendly Entertaining (Desserts)

Poached Pears with Coconut Crème Anglaise (Inspired by Williams-Sonoma.com)
Serves 8-10

Ingredients:
For the crème anglaise:
2 cups coconut milk
2 eggs plus 1 egg yolk
1/8 cup raw honey
2 tsp. vanilla extract
~or~

Even Easier:
Melt Coconut Bliss Vanilla Island or Purely Decadent Vanilla ice cream for an easy and delicious version. Either let it sit out, at room temperature, and melt or melt over low heat while stirring consistently.

For the poached pears:
8 to 10 firm but ripe Bartlett pears 3-4 lb. total weight, bottoms trimmed so they stand upright
6 cups bottled pomegranate juice
3/4 cup raw honey
1/4 cup pure maple syrup
Julienned zest and juice of 1 lemon
1 cinnamon stick
2 Tbs. Cointreau or other orange liqueur, mixed with 1 Tbs. arrowroot powder

Seeds from 1 pomegranate
12 fresh mint sprigs

Directions:
To make the crème anglaise, rinse the inside of a nonaluminum saucepan with water and shake out the excess water. Pour in the coconut milk and place over medium-low heat until small bubbles form around the edges of the pan, about 5 minutes. In a small bowl, combine the eggs, egg yolk and honey and whisk just until blended. Gradually whisk in half of the hot coconut milk, then pour the egg mixture into the pan. Reduce the heat to low and cook, stirring constantly, until the mixture is thick enough to coat the back of the spoon, leaving a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow the mixture to boil.

Strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or up to 2 days.

Using an apple corer or a small, sharp knife, carefully core each pear from the bottom. Leaving the stems intact, peel the pears. In a large nonaluminum stockpot over high heat, combine the pomegranate juice, honey, maple syrup, lemon zest, lemon juice and cinnamon stick. Bring to a boil, then reduce the heat so the liquid simmers. Place the pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes. Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of a pear, 10 to 15 minutes more.Remove the pears and stand them upright on individual plates. Remove and discard the cinnamon stick.

Pour about 2 cups of the pan liquid into a small saucepan, set over medium-low heat and simmer until reduced by half, about 10 minutes. Gradually whisk in the Cointreau mixture, reduce the heat to low and simmer, stirring, until the sauce thickens to a glaze, about 10 minutes.

Pour a little glaze over each pear, then spoon some crème anglaise around each one. Sprinkle with the pomegranate seeds and garnish with mint sprigs. Serve the remaining glaze alongside.

Paleo Muffins

I'm posting this recipe again, as it is so versatile and so incredibly good! I found the original version on one of my new favorite food blogs, Elana's Pantry, and have found some really great ways to mix it up a bit. Here's the original recipe for Elana's Gluten-Free Bran Muffins:

Gluten Free "Bran" Muffins
½ cup blanched almond flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon celtic sea salt
6 dates (I use Medjool Dates)
3 eggs
2 tablespoons olive oil (I use Spectrum Organic Virgin Coconut Oil)
¼ cup water
¼ cup sesame seeds
¼ cup sunflower seeds
½ cup raisins

In a large bowl combine almond flour, flax meal, baking soda and salt
In a vita-mix (I use my less expensive Hamilton Beach) blend dates, eggs, olive oil (coconut oil) and water on high speed until very smooth
Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
Spoon batter into lined muffin tins
Bake at 350° for 20-25 minutes
Cool and serve

(Recipe courtesy of Elana's Pantry)

Great additions or modifications:
1. Add one grated apple, 1/2 tsp. of cinnamon, and 1/4 C. ground pecans
2. Omit raisins and add one mashed, ripe banana, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 C. ground walnuts
3. Substitute dried cranberries or cherries (unsweetened or fruit-sweetened) for the raisins and add 1/4 C. shredded coconut and 1/4 C. pumpkin seeds (thank you Mom for this idea!)
4. Substitute dried cranberries, cherries, or apricots (unsweetened or fruit-sweetened) for the raisins and add 1/4 C. coarsely chopped pistachio nuts, 1/2 tsp. cinnamon, and 1 T. orange zest

Wednesday

Lunch:
Thai Salmon Cakes w/Coconut-Lime Crema

Flaxseed Muffin w/Coconut, Pumpkin Seeds, and Cranberries (inspired by this recipe)

Snack-Dinner:
1 Coconut Custard Cupcake
1 Flaxseed Muffin w/Cranberries, Coconut, and Pumpkin Seeds
1 Large Slice of Leek, Zucchini, and Sun-Dried Tomato Tart w/Herbed Almond Flour Crust
1 Banana
1 Bowl of Leftover Butternut Squash Soup

I was experimenting today, so I pretty much ate the day away...with no actual dinner to be mentioned.