Paleo Blueberry Muffins


Blueberry muffins, the most classic and most enjoyed variation on the muffin, are one of my long-time favorites. I used to love making them for an after school snack when I was in junior high and high school. You know the kind in the box that are loaded with all kinds of nasty non-pronounceable ingredients? Yeah, those are the ones.

Luckily, I’ve wised up to toxic ingredients and have found ways to recreate my favorite treats in a fresh and healthy new way. The below recipe was reworked based off of the blueberry muffin recipe from Elena’s Pantry, and they turned out to be fluffy and delicious. Perfect for both breakfast and snacks, these pretties are sure to make everyone in your household happy.



½ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
6 eggs, beaten until fluffy
15 drops liquid stevia (or to taste)
⅓ cup olive or coconut oil
1 tablespoon vanilla extract
1 cup fresh blueberries


In a small bowl, combine coconut flour, salt, and baking soda. In a large bowl, combine eggs, stevia, oil, and vanilla, and blend well with hand blender. Mix dry ingredients into wet, blending with hand blender. Gently fold in blueberries. Place batter into greased muffin tin, we like to use coconut oil for this step. Bake at 350° for 20-25 minutes. Makes 12 muffins

Staving off Candida & Hearty Oat Bran Muffin Recipe


About a month ago I found out that I have a moderate case of systemic candida. I had suspected this might be the case for quite a while because I’ve had body wide itching for over a year now but have never been able to attribute it to a specific allergen or anything else. I had taken a candida test early last fall that came back negative, but the test I took in December came back positive, so here I am, treating yet another chronic infection in addition to the Lyme. I’m hoping that knocking the candida will knock the itching and will also speed up my Lyme treatment, which seems to be moving at a glacial pace, but I guess that only time will tell.

For those who don’t know, candida is a fungal infection that occurs when the flora in the gut becomes out of balance and bad bacteria begins to overwhelm the good bacteria. It has been said that all health starts in the gut, and gut flora is so complex that doctors and scientists still know very little about the multitude of microorganisms that reside there.

What we do know is that a healthy gut contains an 80:20 ratio of good bacteria vs. bad bacteria and is also indicative of proper immune function. However, toxins like pesticides, GMO’s, and antibiotics are all known to severely alter and disrupt proper gut flora, making it immensely difficult to maintain intestinal integrity. Since it’s almost impossible to avoid all damaging contaminants, one really must remain diligent in maintaining proper intestinal health.

Since digestive and intestinal issues have been a problem of mine for the past ten years, I knew that regaining my health in this area was of vital importance to my overall healing journey. Some of you who have been reading this blog for a while probably remember my post about a healing dietary plan called the GAPS diet, which I spoke about here, and I am happy to report that I have gained some weight and am more properly digesting and absorbing my food now. However, with the new candida diagnosis, I decided to refine my diet yet again.

While treating candida, it’s crucial to eliminate ALL sugar, grains, dairy, and starchy vegetables, because sugar is essentially what allows the candida to flourish (starchy foods metabolize into sugar). Even though I eliminated conventional sugar, dairy, and gluten long ago, I decided to follow a bit of advice from the official Candida Diet which requires the elimination of honey, maple syrup, agave, and fruits (with the exception of green apples and grapefruit), rice, and root vegetables (goodbye sweet potato fries).

Luckily for me, oat bran and coconut flour are still permitted on the candida diet, and when I stumbled across this oat bran muffin recipe by Whole New Mom, I knew I had to try them. I modified the recipe a bit, and the results are delicious, just trust me on this. If you’re not watching your sugar intake, feel free to top your muffin with a natural fruit preserve, honey, or nut butter for an added pop.


2 1/2 C uncooked oat bran
2 t baking powder
1-2 t salt
2 t cinnamon
2 eggs
1 C water
2 t vanilla extract
2T coconut oil
2 T ghee
2 sm green apples, peeled and cut into chunks

Preheat oven to 425 degrees F. Mix dry ingredients together. Mix wet ingredients in a separate bowl. Cook apples in saucepan on medium-high heat until soft. Purée and add to wet ingredients. Stir wet ingredients into dry ingredients. Butter or grease muffin tin (ghee, grassfed butter, or coconut oil), and spoon batter into tins. Bake 10-20 minutes, or until the muffins set up nicely. Top with butter, raw honey, jam, your favorite nut butter, or enjoy them all by themselves!

*Makes about 14 regular sized muffins.

Pumpkin Muffins & Ginger Root Tea


Pumpkin Muffins

Since today is the first day in November, it only seems appropriate to kick it off with a recipe for some scrumptious pumpkin treats! This recipe for pumpkin muffins is light, fluffy, and seriously delicious. Like every recipe you’ll find on this blog, its clean and gluten free. If you never bake another recipe again, make this your last. I promise that you’ll be in a pumpkin lover’s paradise. So grab that decorative pumpkin from your mantel, and let’s get started.

Dry Ingredients
1 1/2 C coconut flour
1 1/4 C tapioca flour, sifted
2 tsp baking powder
6 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp sea salt
3/4 C nuts or seeds for muffin toppings, optional (we used flax seeds, sunflower seeds, and chia seeds)

Wet ingredients
2 tsp vanilla extract
1 C coconut oil, melted
1 C olive oil
1 C organic agave nectar
1/2 C honey
3 C cooked pumpkin, chopped into medium sized chunks
8 eggs, at room temp


Prepare pumpkin by using a spoon to scoop out the guts and a knife to peel off the skin. Cut into large chunks and boil until nice and soft. Like a potato, the pumpkin should slide off of your fork when ready.

Preheat oven to 350 degrees F.

Use an electric mixer to beat eggs, agave, and honey until the eggs become foamy. Add all wet ingredients one by one as you continue to blend the mixture with your electric mixer.

Once all of the wet ingredients are well combined, start adding the dry ingredients one at a time, making sure that each ingredient is well combined into the mixture before adding the next. Mix continuously until lump free.

Lightly grease tin muffin cups with olive oil or butter, fill cups about 2/3 full with batter, and sprinkle your desired but or seed on top of each muffin. Bake for 20-25 minutes. Cool for 10-15 minutes on wire rack. Makes 2 dozen light and fluffy muffins. Enjoy with your favorite cup of hot tea, I love a wonderful ginger root tea and have included a simple recipe below.



Hot Ginger Root Tea

Personally, I love to snack on these treats with a cup of hot ginger tea, which is super simple to make.


All you’ll need is an organic ginger root and some filtered water. You’ll just need 3 or 4, half inch cubes of ginger to make a spicy cup of tea. First, you’ll need to boil a few cups of water in a small pot on the stove. While the water is heating up, peel the piece of ginger that you’ll be using. Next, cut a few chunks of ginger. Once your water has come to a boil, drop the ginger into the hot water and let seep for about 15 minutes, then pour into your favorite tea cup.

Now, you have a few options- If you prefer a spicier cup of tea, transport the chunks of ginger to your tea cup as well. For those of you who are a little more fancy, you can add a few squeezes of lemon, or some peppermint essential oil. I prefer peppermint essential oil by Young Living. It’s important to note that you can’t go about ingesting just any oil- the brand must be 100% pure, which is why I recommend YL.

I hope you enjoy these simple fall treats, and have a super lovely Friday!