Monday, October 20, 2014

Get Ready With Me: Fall Edition! (VIDEO)


I posted a new YouTube video!  This time it's not Paleo or food related at all... but is a sneak peek into my girly side.  ;)

After a few of you asked, and I worked up the nerve, I decided to film a "Get Ready With Me" video where I show you how I achieve my simple fall makeup look.  While makeup is not nearly as important to me as food-- I do love it, and am always spending my extra pennies on the newest products that catch my eye at Nordstrom or Sephora.  

My favorite makeup look is focused on simple, neutral eyes, bronzy cheeks, perfected skin, and pretty defined lips.  Since it's fall, I've been loving lip colors that are a darker more plummy shade of nude.

While I was at it, I decided to share my fall outfit as well~ so this video ended up being pretty long!  If I do film another one of these in the future, or something similar, I will try to keep it shorter!

Let me know what you guys think... and don't be too harsh!  I was nervous!  If you have any video recommendations or recipe ideas, please don't hesitate to share  :)  I love your feedback!

Click here for the video:  https://www.youtube.com/watch?v=3-KAhm4I6Eg

Stay happy & healthy,
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Tuesday, October 14, 2014

Cinnamon Apple Coffee Cake Muffins


Coffee cake has been on my list of Paleo goodies to create, and I finally did it!  I love the sweet, warm, buttery flavors in coffee cake- and felt like this would be the perfect treat (or breakfast) for the fall season.  

Of course the thought of making an actual loaf or cake is always frightening to me for some reason, as I have mentioned before.  So, I decided to opt for the less messy, easier to bake version:  ...muffins!  I always feel like muffins are so much more convenient, and minimize the stress factor since you don't have to worry about slicing them into pretty pieces.  What makes these muffins even easier are the sweet little cups I baked them in!

I purchased my free-standing baking cups at HomeGoods, and absolutely LOVE them.  They come in cute patterns and make the baking process so much easier.  Just spread them out on a cookie sheet & fill as you would a standard muffin tin.  This muffin recipe slides right out of the paper with absolutely no sticking!  They are perfect for taking on the go or giving as a little "baked good gift", since they are ready to eat straight out of the oven.


Another thing I love about this recipe is that it is completely nut free.  I often get requests for how to substitute coconut flour in my recipes, so I decided to go directly down that path this time and skip the almond meal.  Plus, I was out of almond meal and had a giant bag of coconut flour that I found at Costco.  Coconut flour is also much cheaper than almond meal- so give it a try!

I added applesauce to give a slight apple flavor while keeping the muffins super moist.  It goes perfectly with the cinnamon & is extra amazing with the pecans on top.  Of course you can leave those out if you are going nut-free!

Please let me know if you try these out, and share your feedback in the comments.  I hope you love them!

For the Muffins:

  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 5 eggs
  • 1 Tbsp vanilla
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 cup applesauce
For the Topping:
  • 4 Tbsp grass fed butter, softened
  • 2 Tbsp coconut sugar
  • 2 Tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 cup chopped pecans
Directions:
  1. Preheat the oven to 375ºF.
  2. In a medium bowl, mix the dry muffin ingredients until combined.  
  3. Mix the wet ingredients together in a separate large bowl (eggs, vanilla, honey, coconut oil, and applesauce).
  4. Slowly add the dry ingredients to the wet, mixing in about 1/3 of the dry mixture at a time- until it is all well combined with no dry clumps remaining.  
  5. Spoon the muffin batter into baking cups- either in a standard size muffin tin or free-standing paper baking cups (I love these!)
  6. In a small bowl, combine the topping ingredients with a spoon or your fingers.
  7. Place a small amount of the topping over each muffin cup- and don't worry if it's not completely covering the top; the topping will melt further & spread while it's in the oven.
  8. Bake for 22 to 25 minutes, or until the topping is melted and the edges of each muffin are golden brown.
  9. Allow to cool, and enjoy!


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Thursday, October 9, 2014

Crispy Baked Chicken Thighs


I feel like life never stops being busy.  That's a good thing, right?  Anyways, as much as I love cooking~ I don't always have time to get fancy with dinner.  That's when I call on one of my simple, effortless, go-to dinners: like my simple crispy baked chicken thighs.

The perfect dinner (to me) means minimal effort, even less cleanup, and leftovers for the following day.  Baked chicken thighs fulfill each of those requirements, and also manage to taste delicious!

The crisp outside is perfectly balanced by how juicy the chicken is.  Perfect with any veggie, and awesome over a salad.  


You can substitute any sauce or seasoning of your choice, but I've been loving the flavor of the Coconut Secrets garlic sauce.  It has the perfect savory flavor with a hint of sweetness to balance things out.  Try it as a marinade or mixed in with your salad dressing.  The ingredients are super clean & the flavor is awesome!  I think teriyaki, barbecue, or hot sauce would be awesome too- depending on what you're going for.  Just check the ingredients, and look for gluten and soy free!

Ingredients:

  • 1 to 2 lbs chicken thighs
  • Coconut Secrets Garlic Sauce
  • garlic powder
  • paprika
  • salt & pepper 
  • cooking oil of choice (I like avocado oil spray)

Directions:

  1. Preheat the oven to 425ºF.
  2. Line a baking sheet with foil, doubled up if you have to so nothing soaks through (and you have minimum clean-up).
  3. Coat the foil with a cooking oil of your choice, drizzled or sprayed, and lay out the chicken thighs in a single layer- leaving an inch or two between them.
  4. Sprinkle with garlic powder, paprika, salt, and pepper.
  5. Drizzle with Coconut Secrets Garlic Sauce; enough to coat each thigh.
  6. Bake for about 45 minutes, or until the outsides begin to look crispy and browned.
  7. Top with additional sauce, if desired, and serve hot!

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