Muffin Frittata

Source: Recipe adapted from Nom Nom Paleo.
Muffins are a great lunch item.  Lately I have been experimented with many different types of muffins to put in Atzin's lunch.  These are really great lunch item.  I make a batch and put them in the fridge or freezer for later. They are great eaten cold or can be reheated to be eaten warm.

Ingredients:
2 TBS coconut oil
Coconut oil spray
1/2 medium yellow onion
3 garlic cloves
1/2 lb cremini mushrooms, thinly sliced
sea salt
black pepper
8 eggs
1/4 cup full fat coconut milk
2 TBS coconut flour
1/2 lb frozen greens (I use the mixed greens from Costco - I use what I can fresh, then freeze the rest for smoothies and this type of recipe).
5 oz thinly sliced prosciutto
1 cup cherry tomatoes, halved

1. Preheat the oven to 375 degrees
2. Heat 2 TBS of coconut oil in a skillet and sauté onions with a pinch of salt until they are translucent.
3.  Add the garlic, mushrooms, and greens and cook until moisture evaporates from the mushrooms.
4. Season with salt and pepper.
5. Beat the eggs in a large bowl and add the coconut flour and coconut milk.  Whisk until batter is fully mixed.
6.  Stir the sautéed vegetable mix into the batter.
7. Spray the coconut oil into the muffin tin. (or brush melted coconut oil in the tin to oil it)
8. Line each muffin cup with the prosciutto. Cover the bottom and sides completely.
9. Spoon the batter into each cup and top with the cherry tomatoes.
10. Bake for about 20 minutes.  The muffins are done when the toothpick or other such thing is inserted into the middle and comes out clean.

Apple Cinnamon Cookies

These cookies are very easy to make and low sugar.  I'm sorry I don't have a story to tell you about these.  I had intended to make them for Thanksgiving, but didn't have time.  I finally got around to it! This is the first batch of cookies I make using the almonds directly rather than almond flour.  These are perfect for someone trying to avoid too much sweetener of any kind.  This is just sweetened with apples.

Ingredients:

2 cups red apple skin on
2 cups raw almonds (I soaked mine overnight, but not necessary)
1 cup unsweetened shredded coconut
1 TBS cinnamon
2 tsp vanilla
2 tsp coconut oil
3 eggs

1. Preheat oven to 350 degrees
2. Combine all ingredients in food processor except eggs (split up ingredients if they don't all fit in your food processor).
3. Pulse them until they are small, but chunky
4. Combine the ingredients with the eggs in a bowl and mix well
5. Make patties with your hands and place them on a parchment paper lined baking sheet. (Mine were about two inches across).
6.  Bake for about 30 minutes until done.

Gluten Free Bento Lunch 1

What's in this lunch?This is a gluten free lunch.  Some items are grain free, some items are dairy free, some items are vegan.  This is a whole mestizaje of types of diets.

1. Raw Candied Nuts

2. Dried Apricots

3. Flax Muffins

4. Carrots and Hummus

5. Rochel's Cashew Bread

6. Low Fat Chicken Salad

7. Asparagus and Quinoa Salad

Asparagus and Quinoa Salad

Ingredients:
1 cup quinoa
2 cups water
1 lb asparagus (about 10-12 stalks)
2 bell peppers
1/4 cup sunflower seeds
1 cup red onion
2 TBS parsley
2 TBS lemon juice
2 TBS olive oil
1 tsp paprika
1 tsp coconut sugar

1. Rinse quinoa very well and put in the saucepan. Add the water to the quinoa in a large saucepan.  2. Bring to a boil and reduce heat to low.  Simmer until tender about 15 minutes.
3. Cut the asparagus.  Roast the asparagus in the oven with a little bit of olive oil sprayed on the asparagus or brushed on the asparagus.
4. Combine the asparagus, bell pepper, sunflower seeds, spring onions and parsley with the quinoa.
5. Whisk the lemon juice, sugar, oil, and paprika until well combined and add the mixture.
6.  Season with black pepper and sea salt to taste.

Low Fat Chicken Salad

Ingredients:
1 lb cooked skinless boneless chicken breasts.  This is one of my time saving tricks - I always have a stash of this precooked chicken breast strips in the freezer.
1/2 cup celery chopped into small pieces
1/3 cup pickles minced
1/4 cup mayonnaise (I use the reduced calorie version from Trader Joe's, but if you want a paleo mayonnaise, there are plenty of recipes --- here's one: Paleo Mayonnaise
1/4 cup non fat sour cream (maybe you can adjust this and add more as needed).
2 TBS parsley
1 tsp dijon mustard
1 tsp fresh lemon juice
1 tsp salt
1/4 tsp black pepper

Place all ingredients in a bowl and mix until blended.  This is a great quick lunch.

Flax Muffins

Ingredients:

1/2 cup brown flax meal
1/4 cup pumpkin seeds
1 TBS coconut flour
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup Medjool dates, pitted
3 large eggs
2 TBS coconut oil
1/2 cup raisins
1/4 cup sesame seeds
1/4 cup sunflower seeds

1. Preheat the oven to 350 degrees.
2. Line approximately 8 muffin liners with paper lines
3. In a food processor, pulse together the flax meal, pumpkin seeds, coconut flour, making soda, and salt until the mixture is grainy.
4. Add the dates and pulse until the dates are well chopped.
5. Pulse in the eggs and coconut oil until combined.
6. Remove the blade and fold in the raisins, sesame seeds, and sunflower seeds.
7. Scoop about 1/4 cup of the batter into each muffin cup.
8. Bake for 20-25 minutes.