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


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!

Deconstructed Cashew Egg Roll in a Bowl


  • 1 pound ground pork sausage

  • 4 cups broccoli slaw mix

  • 2 cups shredded cabbage

  • 4 cloves garlic minced

  • 1 tablespoon fresh ginger minced (dried is fine too)

  • 1 tablespoon coconut aminos Coconut Secret Coconut Aminos Sauce Organic 8 oz (1 Pack) (I was on whole 30 when I made this, but can use soy sauce)

  • 1/2 tablespoon sesame oil

  • Handful of roasted cashews

  • 1/3 cup chopped green onions and more to top at the end


  1. Heat a large skillet over medium heat. Add the sausage and cook thoroughly. Do not drain it!

  2. Add the coleslaw mix, garlic, ginger, and coconut aminos to the skillet with the sausage. Cook for 4-5 minutes or until cabbage has softened to your liking.

  3. Remove from the heat and top with the green onions and sesame oil. Stir to combine.

  4. Serve immediately and top with fresh green onion and roasted cashews


*Based on a recipe from*

Shredded Brussels Sprouts Pasta


  1. Trim the ends from the brussels sprouts then shred them. I use my Ninja Professional 72oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit (BL610), Black .Toss into skillet with some olive oil and the garlic. cook for about 10 minutes until tender.

  2. While these are cooking. Cook your ground beef in a separate pan (add in power greens here to mix in and cook down with meat), until browned.

  3. Cook pasta as per instructions on the box and set aside.

  4. Add the beef and pasta to the skillet with the brussels sprouts. add salt and pepper and heat again to combine while adding in remaining olive oil.

  5. Serve warm or even cool!

The cookware I use! I highly recommend