My latest search for healthy eating & a way to help curb some autoimmune issues lead me to spending last week reading all about the Paleo diet. I’m sure you guys have heard about Paleo, otherwise known as the Caveman diet? I have always steered clear because I’m a former vegetarian who doesn’t eat a ton of meat so it didn’t seem like a good fit for me.
But dozens of websites were telling me that Paleo is the way to go so I bucked up and decided to learn more. I looked to Amazon to find a good book that would combine explaining Paleo to me as a way to improve overall healthy living and also give me lots of recipe ideas. I came up with Practical Paleo, a top-rated book on Amazon and written by the same woman who created the 21-Day Sugar Detox.
I ordered it and got reading. Much of the books makes sense to me and while I find myself able to get on board with the theory, it’s hard to put it all into practical living. I think jumping into such an extreme way of eating (no gluten, no sugar, no legumes & more) is tough. I ear marked a bunch of recipes and have been slowly trying to eat much less sugar and incorporate more of these Paleo recipes into my life.
I’m guessing that once I get some of the staples in my pantry, it will get easier. For example, this recipe uses Coconut Flour and Coconut Oil, both of which I purchased and will have for future recipes!
So here’s an adapted recipe from Practical Paleo that I thought sounded like a good start and great for the fall.
Paleo Pumpkin Cranberry Muffins
- 6 eggs, beaten
- ¼ cup pumpkin puree (Organic canned is best)
- ½ cup melted coconut oil (if you can’t get this, use butter)
- 1 tsp. vanilla extract
- ¼ cup maple syrup
- ½ cup coconut flour
- ½ tsp. sea salt
- ¼ tsp. baking soda
- 1 tbsp. pumpkin pie spice
- ½ cup fresh cranberries
Preheat oven to 350 degrees. Mix together the eggs, coconut oil (butter), pumpkin puree, vanilla & maple syrup.
Add the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is combined. Fold in cranberries.
Divide batter into a 12-count muffin tin that is either lined with muffin cups. Note – I made 9 muffins and not 12 because I thought they were good sized that way. If you want to make 12, they will be small. Bake for 35 minutes.