I love banana bread / banana muffins — I always have, they’re yummy and sweet and filling without being overly anything. The odd thing? I don’t like bananas as is! Never really have, but yet I could eat a whole batches of these little beauties!
These are a great on the go snack, breakfast or heck you could serve them as dessert with some fresh fruit! Talk about a versatile little recipe! My favorite part? You literally just add everything into the bowl, mix it up, add to a muffin pan and then bake — I mean these are literally fool proof! So if you’re not a baker or you’ve never walked down the road of Paleo Muffins, don’t worry you cannot mess these up!
There’s this well kept secret that I love Meatloaf…Why is it a secret? Because I used to be horrible at making it. Normally it’s either too dry or too wet or just not there flavor wise. I hadn’t made a “mini” meatloaf in so long either because I attempted it a few times when we lived in Providence and well… let’s say Mr. Not So Paleo never asked for seconds.
But the good news is… I have defeated the mini-meatloaf <insert epic fist pump here> and finally made one that is so yummy Mr. Not So Paleo will even eat them the next day as a snack! I like to make these as either a dinner {I normally do three-per-serving in that case} or I like to have them on hand for throughout the week as a snack or for breakfast / lunch!
If having these for dinner I normally pair them with sweet potato and a salad or you could do a veggie mix or even a fried / sunny side up egg would be great with it!
To make these I used a muffin / cupcake tin, mine is a 12 serving one and it makes a medium-ish sized meatloaf.
I love these things. If I could eat one food along side meat all day everyday, it’d be these Roasted Sweet Potatoes. You can cut them thickly, thinly or in the middle as I’ve done here. This will make your cooking time vary. Just watch them closely after your timer goes off and try not to eat them all before you plate them {it’s so hard to resist!}
{This batch is for two people, I generally make 1 sweet potato per person}
Ingredients:
• 2 Sweet Potatoes
• Herb of Choice {I used Fresh Rosemary, but dried herbs work great here too}
• Olive Oil
• Salt + Pepper
How To:
• Pre-Heat oven to 400{F}
• Rinse off your sweet potatoes {keep the skin on} and lop off the ends.
• Cut them in half widith wise, then in half length wise. From there continue to cut length wise to create pieces for your desired thickness. {normally I’ll cut the “middle” pieces in half length wise again because they’re so much thicker than the others}.
• Dump onto baking tray, drizzle with Olive Oil, Salt + Pepper and herb of choice {as much or as little as you want}
• Bake in oven. For thin ones start at 20 minutes, for medium ones start at 30 minutes and for thicker ones start at 40-45 minutes, and then watch them from there if not fully cooked!
Enjoy!
I like to serve these with a loose garlic-y mayo {loosen with lemon juice or water or both} or honey mustard {just use some raw honey and mustard, mix well together!}
Ahh Stuffed Mushrooms, one of my favorite appetizers ever. They work for Holidays, get togethers and pretty much any time you want a yummy something or other! It’s one of the things I made for our Mini-Thanksgiving. So I thought I’d post this recipe before I posted all about our Thanksgiving 
You can if you’d like wipe and de-stem your mushrooms a wee bit a head of time and even make your filling a little bit a head as well if that makes life easier for you!
Also, the amount of ingredients below is more an idea than an actual “you must follow” get as many mushrooms as you think you’ll need. If you love a lot of sausages, add a lot more. If you don’t like rosemary try some sage or parsley! And if making a lot make sure you increase your egg count please!
Ingredients:
• 12oz Mushrooms { I used the bigger stuffing ones because they were on sale, but you can always use regular bite sized ones if you’d like!}
• 1-2 small sausages {I use small breakfast sized frozen ones}
• 2 Eggs
• Salt + Pepper
• Some kind of shredded cheese {optional}
• 2-3 Sprigs Fresh Rosemary
How To:
• Pre-Heat Oven to 350 {F}
• De-Stem, Wipe off and place mushrooms into a baking dish {bowl side up so-to-speak}
• Chop up your sausages into tiny pieces and add it into a mixing bowl
• Add into the bowl the rest of your ingredients {and chop up the rosemary finely!}. Mix well.
• Spoon filling into each mushroom cap. I like to fill it to the tipy-top
• Cover with aluminum foil bake for at least 20 minutes {depends on the size of your mushrooms and amount of filling. They’re done when the filling is set and eggs are cooked.
•• Note, be VERY VERY careful when peeling back foil to check for done-ness, they’re is a lot of steam and no one likes burnty burnty fingers right before eating yummyness!
Enjoy!
Remember way way way back when I told you not to throw out your non-paleo-days stuff {like your cake pans, cookie sheets, toaster oven, cupcake tins, etc}… yeah… todays the day you’re going to need and go dig out the cupcake / muffin tin. Why? Because we’re making Egg Muffins! So good that even Mr. Not So Paleo likes them and their epicness.
Let me start off by saying that there are a million and one recipes for these bad boys. I just made mine as quickly and as cheaply as possible but do your homework if you want to mix it up, you’ll find some really great recipes out there for these! Also, as always… filling is totally up to you, this is what I used because it was what was laying around and well it’s pretty cheap… but use what you have…don’t go buy special stuff just for these!
Ok here we go!
{This Recipe was enough to fill one medium sized muffin tin w/ 6 muffins in the tin}
Ingredients:
• 1/4 {ish} cup raw chicken {I used two chicken tenders}
• 1 small onion
• 1/4 cup {ish} Frozen Spinach
• 5 Eggs
• Salt, Pepper, your favorite herbs / spices
• Butter
• 1.5 Tbsp Feta cheese {optional}
How to:
• Preheat oven to 350{F}
• In a small skillet, get some butter heating. Chop up your onions super fine add those in to get soft. While that’s going, chop up your chicken into a bit smaller than bite sized pieces, add that into your pan as well.
• Let that cook for a few minutes, crack your eggs into a separate bowl add in salt + pepper & seasoning and beat them well. Set aside.
• When you’re chicken is almost at “almost cooked” stag add in your spinach. Stir, finish up cooking.
• While that’s finishing liberally grease up your muffin tins with butter {and I mean go to town, don’t forget to butter the top rim part of the tin as well as the top part of it}.
• Once the spinach + chicken is done add it into the eggs along with feta, mix up well. Then scoop mixture into each muffin tin. I filled them almost to the top.
• Place your muffin tin on an aluminum foil lined pan in case of spillage while cooking, pop that into your oven, cook for 20-30 minutes or until eggs are cooked through.
Boom, they’re done. Now these bad boys are cheap to make {you could make them cheaper by using ground meat if that’s on sale, sausages, etc etc} and they’re a great to-go snack. You could wrap these up and toss in freezer for quick week day breakfasts {just microwave to reheat}. You can leave them in your fridge and grab one on your way to work. You can pack them in a small bag to have on the road with you. Heck, toss one in your purse all wrapped up and hand it over to the kids when they get out of school and are hungry!
Enjoy!
Find Me On…