These spinach and quinoa patties are delicious, vegetarian and packed with protein and nutrients! They almost make me think I’m eating a chicken cutlet or meatball, without the meat.
It’s not an easy time for anyone right now. And if you’ve got kids at home and are trying to work, care for them, and help them with online learning? Welp, y’all, let us just say that you trying is enough. Even attempting to try is enough. via GIPHY And you just might relate to these GIFs for each day of the week … Monday: I can do this. via GIPHY Tuesday: It’s hard, but, hey, all those memes say I can do hard things. via GIPHY Wednesday: A little … okay, a LOT of screen time can’t hurt. Right?…
These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!
Slow Cooker Chicken Tacos
Chicken tacos are a popular dinner in my house. We love tacos because they are so customizable. You can switch up the meat, toppings, and tortillas, so you may never eat the same taco twice! Madison’s Favorite Beef Tacos and Fish Tacos are a couple of our favorites.
A note to our dear listeners: this episode was recorded before the COVID-19 pandemic changed, well, everything. We’re sharing it today in the hopes that it offers a little break to the endless news cycle and adds some levity to a time when it’s easy to feel overwhelmed. Stay safe, stay home, and stay well, all. We love you! If you have ever been curious about the best time to have breakfast or dinner, or perhaps wondered about the effect food can have on your psyche, this show will be a revelation. Dr. Michael Roizen, the chief wellness officer at…
Want to whip up a single serving of homemade gluten-free green tea flavored cake in just minutes? This paleo matcha mug cake is a delicious emerald-hued sponge cake that you can bake in your microwave or toaster oven!
I love that I can whisk together a few simple pantry ingredients, pour the batter into a coffee mug, and pop it in the microwave for less than two minutes, and end up with a fantastic bouncy green tea flavored sponge cake. It definitely hits the spot when you need a quick sweet treat!
What’s the best matcha for mug cakes?
I love matcha—a finely milled Japanese green tea powder—and I love to mix it up and drink it hot or cold, or make desserts with it. However, there are lots of different brands and grades of matcha on the market and picking the right one can be a daunting.
My favorite brand is Breakaway Matcha (not a sponsor, but you can save moola on your order with the code nomnompaleo) and I normally buy the cold brew or culinary reserve to make mug cakes, cheesecake, pudding, or iced matcha lattes. Higher quality matcha gives your drinks and desserts a vibrant green hue and less bitter notes!
No microwave?
No problem! You can pour the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes. The tiny single serve cake is done when a toothpick inserted in the middle comes out clean. The resulting cake will not rise as high as the microwave version and the texture will be more dense and moist. Although it will take ten times as long to finish cooking, the mug cake will be worth the wait!
What other mug cakes flavors can you can make?
Not a matcha fan or don’t have any on hand? You can make a vanilla or chocolate mug cake by following step-by-step instructions shown below, and using the following ingredients instead:
For a vanilla mug cake:
3 tablespoons (21g) blanched almond flour
⅛ teaspoon baking soda
⅛ teaspoon Diamond Crystal kosher salt
1 tablespoon avocado oil or melted ghee
1½ tablespoon maple syrup or 1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
For a chocolate mug cake:
3 tablespoons (21 g) blanched almond flour
1 tablespoon unsweetened cocoa
⅛ teaspoon baking soda
⅛ teaspoon Diamond Crystal kosher salt
1 tablespoon avocado oil or melted ghee
1½ tablespoon maple syrup or 1 tablespoon honey
¼ teaspoon vanilla extract
1 large egg
Can you make this nut-free?
Yes! You can substitute the almond flour with cassava flour in a 1:1 ratio and the cakes puff up similarly in the microwave. However, the crumb texture won’t be as tender with cassava flour and it can be a tad gritty. Still, the cassava flour version is delightful if you’re craving a nut-free paleo dessert pronto.
What about other ingredient substitutions?
As I mentioned in Easy Cinnamon Rolls in a Muffin Pan recipe, baking is a science that requires precise measurements, so if I haven’t specifically mentioned a potential substitution, it’s because I don’t know if it will work.
For example, I have no idea if this recipe will work if you substitute the egg with applesauce or a flax egg or if you choose to use another nut flour or sweetener. If you make a substitution and find success, please share your results in the comments so others can benefit from your knowledge!
In a measuring cup, add the almond flour, matcha, baking soda, and salt. Whisk until uniform.
Add the maple syrup, avocado oil, vanilla extract, and egg and whisk the batter until smooth.
Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal)…
…place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. (I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.)
The paleo matcha mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.
Let the cake cool for a few minutes and top with whipped coconut cream, if desired.
Want to whip up a single serving of homemade gluten-free green tea flavored cake in just minutes? This paleo matcha mug cake is a delicious emerald-hued sponge cake that you can bake in your microwave or toaster oven!
Course Dessert
Cuisine American
Keyword gluten-free, grain-free, matcha, mug cake, nom nom paleo, paleo, paleo dessert
In a measuring cup, add the almond flour, matcha, baking soda, and salt. Whisk until uniform.
Add the maple syrup, avocado oil, vanilla extract, and egg and whisk the batter until smooth.
Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal), place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. The paleo matcha mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.
(I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.)
Let the cake cool for a few minutes and top with whipped coconut cream, if desired.
Tuna Salad loaded with veggies like celery and broccoli, served in endive leaves make a quick and easy, low-carb lunch.
Tuna Salad Wraps
I love tuna salad with chopped red onion and a splash of red wine vinegar. The addition of broccoli and celery makes it even yummier adding crunch and flavor! Endive leaves are the perfect lettuce cups for enjoying the tuna salad. More tuna salad recipes you might enjoy are Tuna Melts, Chickpea Tuna Salad, and Canned Tuna Ceviche.
Have questions about the COVID-19 pandemic and exercise? via GIPHY Hey, us, too. via GIPHY Which is why we’re rounding up some of the best recent articles we’ve read about the virus and workouts. We figure if we find them helpful, you will, too. From if you need to wear a face mask when running, cycling and walking outside to the best workouts for boosting your immunity, read on for what experts are saying about COVID-19 and exercise as of mid-April. Your Top Questions About COVID-19 and Exercise Answered Should I work out? The short answer is that if you…
Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Blueberry Scones
I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.
This simple rice pilaf with brown rice and angel hair pasta is a healthy, homemade version of Rice-A-Roni that makes the perfect side dish.
Rice Pilaf (Healthy Rice-A-Roni)
I love rice pilaf and often make my own healthy, homemade Rice-A-Roni so I can control what goes into it. That’s what I love about this easy rice pilaf! It’s made with pantry staples and has far fewer ingredients than the boxed kind. Rice pilaf is an easy side dish that goes with most meals. Serve it alongside Basil-Parmesan Crusted Salmon, Chicken Milanese, Turkey Meatloaf or Roast Beef.
Sheet Pan Turkey Meatloaf and Broccoli made with individual loaves cooked on a foil-lined sheet pan for a quick meal with easy cleanup.
Sheet Pan Turkey Meatloaf and Broccoli
Meatloaf nights happen once a month in my home – my family loves it and so do I. This classic meatloaf recipe is one of my favorites, but for a twist on the classic, try these Meatloaf Foil Packets or these Bacon Topped Meatloaf with BBQ Sauce.
At the start of 2020, I made a conscious decision to work on reducing my impact on the planet by focusing on cutting back on my use of disposable items. My intention was great, but I was a little hazy on exactly how to implement it in a way that would make it stick. Because, let me be honest with you — I’m passionate about doing my part to help the planet, but … I’m human. I don’t really want to make my life harder, you know? Fortunately, I had an opportunity to interview Kathryn Kellogg, founder of Going Zero…
If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.
Instant Pot Refried Beans
Mexican night happens at least once a week in my house, whether it’s tacos, enchiladas, tostadas and more! These healthy refried beans are the perfect side dish for any of these dishes.
A lot of people have set quarantine goals. Although I tend to be of the mindset that getting through it is the only goal — period — I have tried to use the extra time at home to explore one of my growing passions: wine. And while non-essential travel is obviously out of the question for us for awhile, I have been able to virtually get away via Netflix and Amazon Prime to some pretty incredible wine destinations — and I’ve learned A LOT in the process. If you love wine, too, and have a thirst for knowing more about…
These easy paleo cinnamon rolls can be made in a muffin pan! Even better: they’re gluten-free and oh-so delicious! You can freeze the extras and reheat them when you’re craving a healthy grain-free treat!
As longtime Nomsters know, I don’t normally post recipes for paleo treats or desserts because I’m not much of a baker. That’s why I was so delighted to get a copy of Michele Rosen’s new cookbook, Paleo Baking At Home. Michele’s the genius recipe developer behind the popular blog Paleo Running Momma, and although she has a ton of fantastic savory recipes, I turn to her simple yet decadent paleo dessert recipes when I need a sweet fix. Case in point? These easy cinnamon rolls in a muffin pan from her new cookbook!
Muffin pan = genius hack!
Michele’s idea to bake individual cinnamon rolls in a greased muffin pan is pure genius ’cause the rolls don’t spread as they bake and the edges get evenly browned. Plus, the muffin tin forces you to make each roll a reasonable portion size and not the size of your head. The resulting perfectly-sized rolls are slightly crunchy on the outside with a tender crumb on the inside—just how I like them!
Ingredient Substitutions?
Don’t even ask me, because I honestly have no idea if you can use a flax egg in this recipe or coconut flour in place of the almond flour. Part of the reason I don’t like making paleo sweets is because you can’t easily swap ingredients depending on your mood or what’s in your pantry. After all, baking is a science that requires precise measurements. I’m so grateful that Michele Rosen did all the testing and graciously allowed me to share her recipe with you!
Per Michele Rosen, you can substitute the tapioca flour with arrowroot flour in most of her recipes as long as the volume is up to one cup. Although she warns that the texture may be altered if you go above that amount, I tried arrowroot powder in this recipe and my rolls tasted just fine. If you substitute one of the ingredients in this recipe and have success, please share them in the comments section!
Can you freeze them?
Yes! The best way to store any leftover unfrosted cinnamon rolls is in the freezer for up to two months in a sealed container. You can reheat the frozen baked rolls in a 300°F oven for 5-7 minutes or until warmed through. Spread the icing on top while the rolls are still warm and you’ll be thanking your former self for saving some for later!
Time to make Michele Rosen’s easy cinnamon rolls in a muffin pan!
Serves 12
Ingredients:
Rolls:
1¾ cups (168 g) blanched almond flour
1½ cups (168 g) tapioca flour, plus more for sprinkling
¾ teaspoon baking soda
¾ teaspoon fine sea salt
⅓ cup (79 mL) light coconut milk, blended
3 tablespoons (45 mL) melted ghee
2 tablespoons (30 mL) raw honey, melted
1 teaspoon pure vanilla extract
1 large egg, at room temperature
Avocado or coconut oil spray
Filling:
1 tablespoon (12 g) ghee, at room temperature
1 tablespoon (21 g) raw honey, at room temperature
2 teaspoons ground cinnamon
Topping:
¾ cup (117 g) powdered maple sugar or Swerve confectioners sweetener
1 tablespoon (11 g) palm oil shortening or ghee, at room temperature
½ teaspoon pure vanilla extract
1 tablespoon (15 mL) coconut or unsweetened almond milk
Equipment:
All of my recommended kitchen tools are listed here.
Method:
Time to prepare the rolls! In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
Add the coconut milk, ghee, honey, and vanilla, and mix well.
Lastly, add the egg.
Continue to mix until a sticky dough forms.
Cover and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
Meanwhile, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
Draw a 14 x 6 inch rectangle on a large piece of parchment paper.
Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Sprinkle about 1 tablespoon (7 g) of tapioca flour on top of the parchment paper on top of the rectangle tracing.
Place the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
Now, let’s make the filling! In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Carefully spread the filling in a thin layer over the surface of the dough.
Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
Slice the chilled roll into 12 even pieces with a sharp knife.
Place each piece, flat side down, in a greased muffin tin well.
Bake for 16 to 18 minutes, rotating the tray at the halfway point.
The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
Slowly add the coconut milk and stir until the desired consistency is achieved.
Transfer the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
Drizzle on the icing while the rolls are still warm and dig in!
Freeze the unfrosted leftover cinnamon rolls for up to 2 months. Reheat in a 300°F oven for 5-7 minutes or until warmed through. Spread the icing on top while still warm and savor your treat!
Want more amazing paleo baking recipes? Buy Michele Rosen’s cookbook, Paleo Baking At Home, and get this cinnamon roll recipe and a bunch more just like it!
In a large bowl, whisk together the almond and tapioca flours, baking soda, and salt.
Add the coconut milk, ghee, honey, and vanilla, and mix well.
Lastly, add the egg. Continue to mix until a sticky dough forms.
Cover and chill the dough in the refrigerator for 10 to 15 minutes. At this point, it should be firm enough to handle with some help from extra tapioca flour.
Meanwhile, heat your oven to 350°F (177°C) and spray 12 wells of a muffin pan with avocado or coconut oil spray. (Pro tip: spray the muffin pan on your open dishwasher door! Any mess you make will be gone once you run the dishwasher!)
Draw a 14 x 6 inch rectangle on a large piece of parchment paper. Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Flip over the parchment paper so the tracing is still visible and place the paper on a large cutting board.
Place the chilled dough in the center of paper and using tapioca flour dusted hands, press the dough into the long rectangle traced on the paper with the heels of your hands until the dough is of even thickness.
Make The Filling!
In a small bowl, mix together the ghee, honey, and cinnamon until it is a thick paste with no lumps.
Form and Bake The Rolls!
Carefully spread the filling in a thin layer over the surface of the dough.
Using the parchment paper to help you, roll the dough tightly on the long side. Once rolled, place the dough in the freezer for 5 to 10 minutes for easier slicing.
Slice the chilled roll into 12 even pieces with a sharp knife. Place each piece, flat side down, in a greased muffin tin well.
Bake for 16 to 18 minutes, rotating the tray at the halfway point. The rolls are finished cooking when the tops are golden brown and a toothpick inserted in the center of a roll comes out clean.
Make The Topping & Frost The Rolls!
While the rolls bake, prepare the icing! In a medium bowl, whisk together the powdered maple sugar or Swerve confectioners sweetener, palm oil shortening, and vanilla.
Slowly add the coconut milk and stir until the desired consistency is achieved.
Transfer the rolls from the muffin pan to a wire rack in a rimmed baking sheet.
Drizzle on the icing while the rolls are still warm and dig in!
Instant Pot Refried Beans
