Blueberry Lemon Coconut Muffins


  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup Agave Nectar
  • 2 eggs
  • 1 Tbsp melted coconut oil
  • 3 Tbsp fresh lemon juice
  • 1/4 cup almond milk (I used unsweetened vanilla almond milk)
  • 1 Tbsp vanilla extract
  • 1/2 cup blueberries, fresh or frozen


  1. Preheat oven to 375 degrees.
  2. Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
  3. Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
  4. Grease muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter. (Will fill from 6-9 normal-sized muffin tins.)
  5. Bake at 375 degrees for 25 to 30 minutes.
 Adapted from:

Coconut Flour Banana Pancakes

I’ve tried several pancake recipes that have been okay, but not great. I’ve also never had huge success with coconut flour. This, however, totally works. It’s a passable paleo pancake!!


  • 6 eggs
  • 1 can coconut milk
  • 1 date
  • 1 small ripe banana
  • 2 Teaspoons vanilla (optional)
  • 1/2 Tablespoon baking soda
  • 2 Teaspoons cinnamon
  • 3/4 Cup coconut flour


  1. Put first five ingredients in the blender, and let ‘er rip until the date is unrecognizable.
  2. Pour into a bowl and add the other ingredients.
  3. Cook on medium heat in a touch of coconut oil. Try to keep the pancakes small or they’re difficult to flip.

Contributed  by Annie Mac.

Paleo French “Toast”!

  • 2 eggs
  • 1/8 tsp almond extract
  • 1/4 tsp all spice
  • 1 tsp cinnamon
  • 2 packets stevia
  • Eggplant
  1. Peel the skin from the eggplant  and slice into as many pieces as you want to use. (Don’t make them too thick!)
  2. Now just use that like your bread and ta-da! Mix the eggs, spices and stevia together in a bowl and dip each eggplant slice into the mixture so the back and the front is covered.
  3. Immediately place into a oiled (I used coconut oil) pan (appox medium heat).
  4. Cook enough so that the egg mixture starts to brown a little on the edges, then flip.
  5. We topped them with 100% maple syrup- veryyyyy small amount.
  6. Enjoy!!

Contributed by Stephanie.

Paleo Frittata


  •  Red pepper-small diced
  • ¼ cup mushrooms-sliced
  • ½ cup asparagus-chopped
  • ½ cup baby spinach–washed
  • 5 organic egg whites plus 1 whole egg
  • ¼ tsp salt
  • ¼ tsp pepper
1 tsp. thyme (fresh or dried)
  • 3 tbsp olive oil
  • Olive oil spray


1. Begin by preheating oven to 375°F
2. Preheat medium sauté pan on medium high heat for 2 minutes.
3. Add 2 tbsp olive oil and sauté red peppers, mushrooms and asparagus for 3-4 minutes, stirring occasionally.
4. Once softened, remove to a plate until needed.
5. In same pan add 1 tbsp olive oil and sauté baby spinach for 1 minute until just cooked. Remove to a cutting board and chop.

Contributed by Lori

No Oats Oatmeal

  • 1/4 Cup Walnuts
  • 1/4 Cup Pecans
  • 2 Tbs. Ground Flaxseed
  • 1 Tsp. Cinnamon
  • Dash of ground Nutmeg
  • 1/4 tsp. Ginger
  1. Add walnuts, pecans,flaxseed and spices to food processor, pulse mixture to a course grain. Stop before it is ground to a paste.
  2. Set aside.
  3. Whisk together eggs, almond milk until consistency thickens and becomes like a custard.
  4.  Blend banana and almond butter together and add to custard. Mix well.
  5. Stir in course nut mixture, in medium saucepan  warm the mixture on the stove until oatmeal reaches desired consistency, takes a few minutes.
  6.  Sprinkle pumpkin seeds and berries on top, add more almond milk if desired.
Contributed by Lori

Paleo Pumpkin Pancakes

Talk about alliteration! This was adapted from my good friend Desi (and it’s her picture)! She just started her own paleo blog:


¼ cup coconut or almond flour

¼  teaspoon baking soda

¼  teaspoon salt

½  teaspoon cinnamon

pinch of nutmeg

¼ cup pumpkin puree

3 eggs

1 tablespoon coconut milk

1 tablespoon coconut oil

2 tablespoon apple sauce

1 tablespoon vanilla

½ teaspoon honey (optional)

¼ cup blueberries (optional, but obviously delicious)


1. Mix together coconut/almond flour, baking soda, salt, cinnamon, and nutmeg with a whisk.

2. In another bowl, whisk together eggs, coconut oil, coconut milk, apple sauce, honey, vanilla, and pumpkin puree.

3. Gradually add the coconut/almond flour mixture to the egg mixture as you whisk the ingredients together until well combined.

4. Heat coconut oil over medium-low heat until melted.

5. Spoon the batter into the pan in whatever size you prefer. The batter is thick, so you can shape them with the spoon. They do not bubble like regular pancakes, so keep an eye on them to make sure they’re done on one side, then flip. They should need several minutes for each side.

6. Check the edges to see if they’re done. No raw batter should show.

7. Serve with maple syrup, fruit, butter, almond butter, or plain.

Contributed by Stina