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!

Corn & Black Bean Salsa

Corn & Black Bean Salsa
serves 4-8 people, depending on serving size 

1 can black beans, drained and rinsed
1 cup sweet white corn kernels, fresh corn cut off the cob works best but frozen can be used in a pinch
1 poblano pepper, roasted, skin, seeds and stem removed, then diced
1 red onion, diced
1/2 cup chopped cilantro
1/4 cup lime juice, plus more to taste
1/2 tsp salt
1/4 tsp freshly ground black pepper

Combine all ingredients in a bowl. Serve immediately or let rest for a few hours in the fridge so the flavors have a chance to meld together.

Serve as a garnish on tacos, rice bowls, salad; or as a side with protein or veggies of choice.
 

 

Glazed Salmon and Snap Peas

Glazed Salmon and Snap Peas
serves 4

Glaze
1 tsp grated ginger
1 tsp minced ginger
1/4 cup coconut aminos
1 Tbsp rice vinegar
1 Tbsp fish sauce
1 tsp sesame oil
1 Tbsp coconut palm sugar

1 lb salmon filet, cut into 4 oz pieces
1 cup snap peas

In a small bowl, combine all glaze ingredients. Stir well, until coconut palm sugar is dissolved. 

Place a large skillet over medium heat. Add 1 tsp coconut oil. When oil is melted and hot (it will look shiny), Add salmon skin side down. Let cook 3-4 minutes. Pour glaze mixture over the top of the salmon and let cook 2 additional minutes. Distribute snap peas over the top of the salmon and cover pan. Cook a few more minutes, until salmon is cooked through and flaky.

Serve over rice. 

Roasted Broccoli with Lemon

Roasted Broccoli with Lemon
serves 6

4 cups broccoli florets
2 Tbsp avocado oil
1 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
zest from 1 lemon
juice from 1/2 lemon

Preheat oven to 400F.

In a large bowl, combine broccoli, oil, salt, pepper and garlic. Mix until broccoli is evenly coated. Transfer to a rimmed baking sheet. Bake for 15 minutes, remove from oven and stir. Bake for 10 more minutes, or until edges of broccoli begin to crisp and brown. 

Remove from oven and let cool for 5 minutes. Sprinkle zest and juice evenly over top of broccoli and toss briefly to distribute. 

Enjoy!