Paleo Almond Blueberry Muffins

1 cup almond butter

1 cup coconut or almond milk unsweetened

1 cup shredded unsweetened coconut

1 cup almond meal

1 cup sliced almonds

3 eggs

1 tsp vanilla

1 tsp cinnamon

1 tsp baking powder

6 oz blueberries

Coconut oil

Mix together almond butter, milk, coconut, almond meal, eggs and almond slices. Beat well until combined scraping bowl occasionally. Add vanilla, cinnamon, and baking powder. Mix well. Stir in blueberries gently. Using a paper towel or fingers coat muffin pan well with coconut oil. Bake in 400 degree oven for 20-22 minutes. Allow to cool 10 min. Run a knife around each muffin and carefully remove. Store in airtight container. Makes 12.

Creamy Curry Cauliflower Soup

One of the hard things with my paleo diet is being able to pre-cook veggies to take to work. An easy solution for this is veggie filled soups! I've done tomato, butternut squash and even cauliflower! I was a bit skeptical at first at using cauliflower in soup but it came out souper creamy! Here's the recipe:

Creamy Curry Cauliflower Soup


1/4 cup raw pepitas or sunflower kernels
3 1/2 cups unsweetened almond milk, divided
5 teaspoons of curry powder, divided
1 cup chopped yellow onion
3 cloves garlic chopped
5 cups (about 1 pound) cauliflower florets

Preheat oven to 350 degrees. In a medium bowl, toss seeds with 1 teaspoon of almond milk and 1 teaspoon curry powder. spread out on foil lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes. Set aside.

Heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 4 teaspoons of curry and the rest of the almond milk. Cover and simmer until cauliflower is tender, about 40 minutes. Working in batches, carefully puree in a blender until smooth.

Serve in bowls and garnish with seeds.

Enjoy!