Paleo Yellow Cupcakes

Paleo Yellow Cupcakes
adapted from comfybelly.com
yields 9 cupcakes

3 large eggs
4 Tbsp honey
1 tsp baking soda
1 tsp vinegar
1 Tbsp lemon juice
1/4 cup oil (I used avocado oil but you can also use melted coconut oil or ghee)
1 Tbsp vanilla
1 cup almond flour (finely ground, blanched almonds)

Preheat oven to 325F. Line cupcake tin with 9 liners.

Separate egg whites and yolks into separate bowls. Add vinegar to egg whites and whip until soft peaks begin to form.

To the yolks add the honey, baking soda, oil and vanilla and whisk to blend well. Add lemon juice to egg yolk mixture and whisk to combine. Fold the whipped egg whites into the yolk mixture until just combined. Add almond flour and stir to blend well. Scoop batter into cupcake liners, filling to about 3/4 full.

Bake for 20 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.

Let cool for 5 minutes and then remove from pan and allow to cool completely. Top with your favorite frosting.

Enjoy!

Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo
serves 6-8 people

2 Tbsp avocado oil
1 small yellow onion, diced
1 medium carrot, diced
1 stalk of celery, diced
1 red bell pepper, diced
2 cloves garlic, finely minced
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp arrowroot powder
4 cups chicken broth
1 lb kielbasa sausage, cut into 1/2-inch slices
1 lb shrimp, peeled and deveined
1/4 cup sliced green onions

In a large dutch oven or saucepan, heat oil until shimmering over medium-high heat. Add the onion, carrot, celery, and bell pepper. Let cook for a few minutes until vegetables begin to soften and slightly brown. Add garlic,cayenne, salt, and pepper and let cook for an additional minute. Add the sausage, stir to distribute. Sprinkle arrowroot powder over the top of the sausage and vegetables. Stir until evenly coated. Add the chicken stock and thyme sprigs and bring to a simmer. Reduce heat to low and let simmer for 10 minutes. 

Add shrimp and scallions to the pot and add salt and pepper to taste. Simmer, stirring occasionally, until shrimp are opaque and cooked through - this only takes a few minutes. Discard the thyme sprigs. Serve with white rice or cornbread.