Paleo spinach blueberry muffins

I am so glad you guys all wanted this recipe and I am happy to put it out there. I have been making these for years now, but decided to revamp the recipe and they came out better !

These muffins are packed with nutrients and there is no added sugar or unnecessary nonsense. Only nutrient dense ingredients that together make a toddler and husband approved muffin.

They taste the best right out of the oven, as does any delicious baked good and I recommend storing them in an airtight container in the fridge (if there are even any leftover!)

I use my favorite silicon muffin cups and they are so easy to clean and the muffin doesn’t stick at all. They are magical. I use them for egg bites too.


  • 2 cups of Birch benders paleo pancake mix

  • 2 eggs

  • 1 really ripe banana

  • 1/4 cup of honey

  • 1/4 cup of Nuttzo butter or your favorite almond butter

  • giant handful of fresh spinach

  • cinnamon to taste (I did about 1 TBSP)

  • 2 cups fresh or frozen blueberries (I prefer fresh)


  • Preheat oven to 350° and place silicon liners in muffin tin (makes 15-20 muffins depending on size)

  • blend all of the ingredients except the flour and blueberries. ( should have eggs, banana, honey, Nuttzo, spinach, cinnamon in blender)

  • pour wet ingredients into a large bowl from blender and slowly add in the flour. Continually stirring until it’s all mixed together.

  • Gently fold in the blueberries and you can save some for the tip if you’d like to press some in

  • pour/scoop evenly into the muffin tins and bake for 15-20 minutes or until center is cooked

  • enjoy immediately.

    *my husband loves to add butter and honey but it’s not necessary since they are so good!

Final step before adding to muffin tins for cooking!

Final step before adding to muffin tins for cooking!

Final product


Creamy Avocado Dressing

I was craving a salad since the weather was super warm today, am I the only one that craves salads when its hot out? I didn’t prep a dressing, and wasn’t feeling my normal go-to balsamic mustard dressing so I looking around at what I had and came up with this!

This recipe only takes 5 minutes to make and is the perfect dressing for your next salad, buddha bowl or veggie dip!


  • 1/2 large avocado

  • 1/4 cup olive oil

  • 1 tbsp balsamic vinegar

  • 1 tsp garlic salt

  • dash of crushed red pepper




*You can store it in the fridge in an airtight container for a few days.


I used a mix of organic spinach and kale, topped with micro greens and a veggie patty.

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Green Bean Almondine

Perfect pairing for your next meal

Green Beans Almondine is a healthy easy side of crisp-tender green beans coated in a simple sauce of butter, lemon juice, and toasted almonds.

Looking for a healthy and delicious side dish to make for your next meal?! BONUS it only takes 15 minutes to make AND has only 5 ingredients. WINNING! I made this for our Easter Feast and it was a hit all around. Everyone including the kiddos, loved it.

we have been having it as leftovers and the almonds do get a little soft, so I recommend reheating in a skillet and it tastes just like it did on Easter!

You may be asking what is Almondine?!


because when I saw it on pinterest, I had to google it. This is what I found. It is also known as “amadine” and is a sauce made of almonds cooked in butter, seasoned with salt, pepper and lemon juice. When cooking the almonds in the butter be sure to watch and make sure they do not burn (this can happen quickly if you are not careful.

Blanching the green beans


I had never done this before when cooking green beans. I have only ever done this when hard boiling eggs, but I am telling you it made them perfect and they were just the right amount of crispy and not mushy at all. I definitely don’t recommend skipping this step because you need to stop the cooking process after you boil them and then saute them.

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the final product!

the final product!

Edamame Succotash

Based on the recipe from Cooking light , I made this edamame succotash for dinner at our friends and it was a hit. We enjoyed it with a delicious tri tip and steamed beets.

It was super simple and I only changed a few things. I also doubled the recipe to make enough for 5-10 people.


  • 2 tablespoon olive oil

  • 1 large yellow onion, chopped

  • 2 cups frozen shelled edamame, thawed

  • 2 ears of corn boiled and cut off the cob

  • 1 1/2 cups of grape tomatoes, halved

  • 1/4 cup of feta cheese

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons white wine vinegar

  • salt and pepper to taste



1. Boil corn for about 15 mins and let cool,

2. while the corn is cooking, heat a large nonstick skillet over medium-high heat with oil and add onion for about 5 minutes

3. Add edamame and cook for about 2 minute then remove from heat. Transfer to a bowl; cool 10 minutes.

4. white its cooling cut the corn off the cob and then add the remaining ingredients to the bowl (tomatoes, feta, dill, parsley, vinegar, salt, and pepper.)


Almond Chicken Salad (Whole 30 Compliant)

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  • 12.5 oz of canned Organic chicken 

  • 1/4 cup Primal Kitchen Mayo

  • 1 piece of celery, chopped

  • 1/2 cup of red grapes, halved

  • 1/4 cup of slivered almonds


  1. Open the canned chicken and drain it. Then put it in a medium size bowl

  2. Mix in remaining ingredients until combined

  3. Serve over a bed of lettuce

  4. Optional— top with with chopped green onion, salt and pepper to taste

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