Curried Deviled Eggs

So Sunday night I made Oven Fried Honey Sriracha Chicken,  Roasted  Sweet Potatoes and Figs,  and just as a side I made these deviled eggs.  I was shocked that the deviled eggs ended up being the winner.

Don’t get me wrong, those oven-fried drumsticks were really good too. If you make them, I recommend using coconut amino to replace the soy sauce to make it soy-free. Annnnd don’t you dare dump all of that amazing sauce on top of them and leave none for serving like I did.

So let’s talk about these eggs and why they were so good. They aren’t your classic deviled eggs from the deli, but really that’s a good thing. They aren’t too wet and do not taste mostly like mayo. The curry flavor works perfectly and isn’t too strong.

My four year old licked the spoon and loved it, so don’t be scared away by spice.

If you are making these for a crowd, I recommend doubling the recipe. I think these would be perfect for Easter lunch or a cookout! Also, my very favorite way to eat this is right after I make them. I think they are so much better room temp instead of chilled, but that’s not specific to this recipe. I just prefer devlied eggs that way!

P.S. If you don’t have a soy allergy, mayonnaise will work for this recommend; however I don’t recommend Miracle Whip since it will make it sweet.

Curried Deviled Eggs

Yield: 12 deviled eggs

Ingredients

  • 6 hardboiled eggs
  • 1/4 cup of avocado oil mayo
  • 1 teaspoon of prepared mustard
  • 1/2 teaspoon of curry powder
  • Salt and Pepper to taste

Instructions

  1. Remove the shell from the eggs.
  2. Slice in half and scope the yolks out into a separate bowl.
  3. Mash the yolks.
  4. Lightly salt the egg whites.
  5. Stir in the mayo, mustard, and curry powder.
  6. Salt and pepper to taste.
  7. Scoop the yoke filling into the egg whites.
  8. Serve.

Notes

Add a little bit of vinegar to your eggs when you boil them and they will peel better. This will help your deviled eggs look nicer.

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Banana Nut Muffins

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If you have bananas and almond flour in your refrigerator, I am going to bet you have the all the items to make this delcious muffin. It’s a very forgiving recipe, so if you don’t have coconut sugar use brown sugar or if you are totally sugar free just leave it out! These are such a treat, but are packed with protein,  vitamin E, magnesium, potassium, and fiber.

I adapted the recipe from Elana’s Pantry‘s basic almond flour muffin. She’s amazing and really one of the leaders in Paleo Cooking. Elana is a wonderful resource. Check out her blog.

I was most impressed with the texture of these. Frankly, it’s hard to get great flavor and have a normal texture when you aren’t cooking with all- purpose flour. However, these muffins are basically fail proof. I made them once and forgot the vinegar and baking soda (I should never multi-task) and we still gobbled them all up.

Banana Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 9 muffins

Serving Size: 1 muffin

Ingredients

  • 1 cup of almond flour
  • 2 eggs
  • 1/4 cup of coconut sugar (or brown sugar)
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of apple cider vinegar
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • Dash of salt
  • 1 banana mashed

Instructions

  1. Preheat oven to 350.
  2. Line cupcake pan with parchment liners.
  3. Mash banana.
  4. Whisk in eggs.
  5. Stir in flour and remaining ingredients.
  6. Scoop dough evenly into 9 cupcake parchment cups.
  7. Bake for 15-20 minutes.

Notes

If you are totally sugar free, omit the coconut sugar and lean on the banana to lightly sweeten.

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I highly recommend using these Parchment cupcake liners as they keep the muffins from sticking! They are also great for making mini egg bites to reheat during the week like I did here. P.S. My kids eat these but won’t eat eggs anymore. What on earth? But, it makes for very little clean up in the morning, so I am thrilled about that!

What We Eat When Life Gets Crazy

At the risk of sounding whiney, I am going to confess that we’ve just had a couple of crazy weeks and I am worn out! Without going into great detail, my kids have done that thing where one gets the whole crew sick, and we are finally *well*…until the next day the other one gets something else. It’s totally a little kid thing, but for whatever reason I feel like I’ve been running on fumes this go around.

I am not sure what exactly made this round of sickness + craziness so overwhelming but I always know I’ve got to get a handle on the crazy when I have a mountain of laundry waiting for me and toys are left like minefields all around the house.

When this happens, I find it harder and harder to stick to my ideals about eating healthy. I am way more tempted to eat out and not have to do another single dish and then I totally regret it.

I forced myself to meal plan and shop on Sunday (wahoo!), but that’s pretty much the only part of our life that isn’t in chaos.

So I am declaring tomorrow my “get back things in order day” and I am literally giddy about the prospect of getting the house back together and marking things off my to do list.

Any other moms out there find sanity in this?!?

I read the The Happiness Dare by Jennifer Dukes Lee and it was such a fantastic read and was one of those books you still think about months later. I highly recommend it!  I took her happiness style quiz and found that first off I am a “relator” (not really a shocker there) but secondly I am “do-er,” I like to get things done. For whatever reason, that totally surprised me, but my husband was like that’s why every Saturday you are energized by the ginormous to do list you’ve created. Bless him! Wait, it’s not the norm to get excited about chores?!

Just to clarify. I am actually a terrible housekeeper (hence the need for all the lists) but nothing makes me feel more accomplished than freshly mopped floors and ALL the clothes in their drawers. The problem is that then my kids have to eat…

I am sharing with you my favorite breakfast/ go to snack to have on hand when life gets busy.

I adapted these from the ambitious kitchen and we love them. There’s a lot of two ingredient banana cookies floating around Pinterest, and all I’ve got to say is why have two ingredients when you could have six and it really tastes good?!

These are super cheap if you don’t need gluten-free oats or soy free chocolate chips. We use regular oats but buy the dairy free and soy free chocolate chips due to my soy allergy. My favorite brand is Enjoy Lifeand they are on sale right now! You can also keep you eye out for them to go on sale at Kroger every once in a while.

Banana Chocolate Chip Breakfast Cookie

Ingredients

  • 2 bannanas mashed
  • 2 cups of oats
  • 1/4 cup of semisweet chocolate chips
  • 1/8 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon

Instructions

  1. Preheat the oven to 350.
  2. Mash the bananas and mix in the oats.
  3. Mix in the remaining ingredients.
  4. Using a cookie scoop drop them onto an un-greased cookie sheet.
  5. Cook for 9 minutes.
  6. Let cool.
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Grain-Free Cherry Almond Muffins

You guys I’ve made these two days in a row. I rarely make something two days in a  row. These muffins don’t last long on the counter. Yesterday my mom and sister grabbed some and my one year old was walking around squealing “cupcake!” all day. Today my (sick) four year old begged for them. I couldn’t say no to something this healthy, so I whipped them up again.

My favorite thing about these muffins is that it uses stuff I keep in my kitchen (if I’ve been on Costco run). Costco sells this giant bag of whole organic cherries. They are delicious and really a great deal! While you are there go ahead and grab a bag of almond flour – it’s the best deal I’ve found.

They are also gluten-freegrain-free, and dairy-free. Head over to Pioneer Woman’s Tasty Kitchen and check out my recipe over there! While you are at it, go ahead and look around. I love that website for finding delicious recipes!

Note: I recommend  refrigerating these!

Healthy Snacks Kids Will Actually Eat

Snacks are tricky. Haven’t we all texted another mama friend, “what on earth do you feed your kids?” Goldfish and pirate booty are always a win, but I try to give them food that will work as good fuel for their little bodies. And then there are times we just survive the day. It typically comes down to how well I’ve prepped for the week and what all we have going on.I’d love to hear what your kids favorite snacks are. I think the snack rut has to be universal!
Snacks I make for them when I have a little more flex in my week:

Here’s the grain-free chocolate muffins! We love them.

Snacks they can grab themselves:

  • Cashews (my kids don’t have nut allergies and cashews are easier to chew)
  • Pamela’s Whenever Bars
  • Low sugar cereal
  • Lara Bars
  • Low sugar cereal

Easy Prep Snacks:

  • Grapes
  • Bananas/ Apples/Celery with peanut butter
  • Kiefer (my kids enjoy the plain favor but you could add honey to it)
  • Dates with coconut oil (My kids call these cookies. They are super high in potassium, so they are great during growth spurts).

I did my homework and asked my four year old what his favorite snack food is and he promptly said, “grilled chicken” so there you have it. So maybe skip snacks altogether 😉

Strawberry Thumb Print Cookies

These cookies are the bomb! They are delicious and are a cross between between kitchen sink cookies and my favorite Pioneer Woman Strawberry Oat Bars. I wanted my littles to have something sweet for Valentine’s Day that was low glycemic and I could enjoy too, which  meant they would have to be gluten-free. I succeeded. These are truly delicious. The only draw back is that they are crumbly, so I’d pick these for a rainy afternoon treat with a glass of cold milk or hot tea, but they aren’t made for traveling 🙂

Valentine’s Day Thumb Print Cookies

Ingredients

  • 1/2 teaspoon of salt
  • 1/2 cup of butter melted
  • 2 teaspoons of vanilla
  • 1 egg (slightly whisked)
  • 1 cup of old-fashioned oats blended in your blender to create oat flour (use gluten-free oats if you have celiac)
  • 1/2 cup of old-fashioned oats
  • 3/4 cup of almond meal (You can use the cheaper stuff here. It doesn't have to be blanched)
  • 1/4 cup of unsweetened coconut (don't use sweetened it will be too wet)
  • 1/4 cup of agave
  • Strawberry Jam Unsweetened (I buy the kind that says simply fruit)

Instructions

  1. Preheat oven to 350.
  2. Melt Butter.
  3. Make oat flour by blending in a blender.
  4. Stir butter, oat flour, almond meal, agave, and vanilla.
  5. Whisk in an egg, but be sure the dough isn't still warm from the melted butter.
  6. Add in the old-fashioned oats, coconut, salt, and baking powder.
  7. If you are going for the traditional thumb print cookies, roll the dough into small balls and place on an un-greased cookie sheets.
  8. Next, make an indention with your thumb and fill the well with about 1/4 teaspoon of strawberry jam.
  9. Bake for 9-12 minutes until slightly golden.
  10. If you want a heart shaped cookie, roll the dough into a ball and then squish it down flat onto the cookie sheet.
  11. Next, get your cookie cutter and use it almost like a mold, wiping away excess dough. This dough is very wet (due to no flour) and doesn't roll out like traditional cookie dough.
  12. Then make an indention with your thumb and fill the well with about 1/4 teaspoon of strawberry jam.
  13. Bake for 9-12 minutes until slightly golden.
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Homemade Ketchup

If you’ve got little kids, chances are  they love ketchup. Actually before kids I firmly told Bill we can’t have a ketchup kid. I can’t deal with the smell of ketchup covered all over them. You know I said that just like I said we will not let them throw tantrums in Target or watch more than a show a day. The truth is my kids don’t eat ketchup on everything, because I haven’t really offered it to them. But they do love it  on fries, but who doesn’t it? That’s probably the only thing on my ridiculous- I didn’t know what I was talking about- list that actually came to be.

Here’s the deal: I love this ketchup. It’s nothing like the bottled kind that can sit out all day. It’s bursting with flavor! I had some at Lyfe Kitchen and had to try to recreate it at home. I serve it with sweet potato fries. They are delicious fried in coconut oil ( a great high heat oil) or if you don’t have time buy some organic sweet potato fries and pop them in the oven.

 

Here’s the recipe:

Homemade Ketchup

Ingredients

  • 1 (6) oz can of tomato paste
  • 2/3 cup of water
  • 1 Tablespoon of cider vinegar
  • 2 tablespoons of honey
  • 1/8 teaspoon of ground cloves (if your family doesn't like things spicy do just a small sprinkle of cloves)
  • 1/8 teaspoon of nutmeg
  • 1/4 teaspoon of onion powder.

Instructions

  1. Stir together over medium heat.
  2. Bring to boil while stirring.
  3. Once it's boiled, let it simmer for 3 minutes until thick.
  4. Store in the refrigerator covered. Keeps for 5-7 days.
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Buffalo Chicken Tenders

So here’s the deal- I can only pretend to like football for so long, but I love that my husband loves it. Watching football may not be my thing, but I’m all about football food. I know that carving out time to watch the Super Bowl with Super Bowl football snacks would mean a lot to him. I started thinking what I could make that would be delicious but not totally derail how we’ve been eating and I came up with these incredibly delicious buffalo chicken tenders.

You should make this for your Super Bowl party because:

  • They are gluten-free
  • They are grain-free
  • They have zero sugar
  • They are paleo
  • They taste just like the real deal buffalo chicken tenders (except you feel good after eating them)
  • They sit out well. Seriously, they tasted just as good at room temperature, which makes them perfect for watching a game
  • They are husband approved (he asked that I make them again on Sunday) and kiddo approved.

Buffalo Chicken Tenders

Ingredients

  • 1/4 cup of blanched almond meal/flour (make sure to buy blanched)
  • 1/2 cup of coconut flour
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of kosher salt
  • 1/3 cup of milk (regular or almond if you aren't doing dairy)
  • 1/3 cup of coconut oil (use refined here so you don't have a coconut taste)
  • 1/3 cup of Frank's Hot Sauce
  • A small package of chicken breast tenders (mine was 14 oz)

Instructions

  1. Preheat oven to 400.
  2. Combine almond flour and coconut flour. Stir in spices (except pepper).
  3. Melt oil over medium high heat in a skillet.
  4. In a separate bowl combine milk, egg, and pepper.
  5. Dip tenders in the milk-egg mixture and then dredge in flour.
  6. Once the oil is hot, fry the chicken tenders. Flip when golden.
  7. Since the tenders will be cooked in the oven, don't worry about making sure they are fully cooked. Remove from oil and place in baking dish.
  8. Pour Frank's Hot Sauce on top of the tenders. Coat well. Cook uncovered in the oven for about 13 minutes. Serve with ranch and eat in front of the game!

Notes

We like ours dipped in ranch. You can make your own or buy a clean version. Last week I made my own and today I just bought a soy-free ranch. We can't do everything! My recipe for ranch is in this post just sub out the cilantro for parsley, since this isn't a Mexican dish. *Note if you leave off the hot sauce, you have Paleo chicken tenders!

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Donuts You Can Feel Good About

So did you know healthy donuts exist? Did you  know there are donuts out there you can eat for breakfast or a snack and feel zero guilt? You can feel really great about these donuts because they only have two tablespoons of honey in them!

And guess what- you don’t have to go to a specialty health store to make them or spend an hour in the kitchen! These are a quick snack staple!

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Also, these are toddler approved.

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Note: The ones coated in sugar free coconut truly only have two tablespoons of honey! The ones dipped in semisweet chocolate  have as much sugar as the chocolate chips you buy. I ate the coconut ones. But I really felt okay with the chocolate dipped ones for my kids. After all, I am passing off a protein snack as a donut! I am all about progress over here. However, I am looking for dye free sprinkles to use for these. I’ll come back and update the post on what I find! Also, if making these gluten free be sure to use gluten-free oats.

If you are looking for a donut pan, here’s the Mini Donut Pan I have.

Here’s the recipe!

Donuts You Can Feel Good About

Ingredients

  • 1 1/4 cup of old-fashioned oats
  • 2 tablespoons of honey
  • 1 banana mashed
  • 1/4 cup of almond milk
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • coconut oil or butter for greasing the pan

Instructions

  1. Preheat oven to 350. Coat donut pan (or use mini cupcake pans for donut holes) with butter or coconut oil. I like the naturally refined coconut oil due to the neutral flavor it has.
  2. Blend the oats in your blender until you have a flour like consistency. In a medium size bowl mash banana and stir in oat flour. Add the rest of your ingredients and stir well. Fill each donut 3/4 of the way full in your donut pan.
  3. Cook for 8-10 minutes.
  4. Let cool slightly and remove from pan. You can top them if you'd like. I love these warm! Store in the refrigerator.
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Coconut dipped donuts:

Unsweetened Coconut flakes

2 tablespoons of grass fed butter (or butter if you don’t do lactose)

Melt butter and dip each donut in the flakes

Chocolate Dipped:

Melt 1/4 cup of semi sweet or dark chocolate chips ( check out Enjoy Life chips if you want soy free). Stir chocolate chips and gently glaze each donut. You don’t need much chocolate to cover a mini donut. Sprinkle sprinkles if desired.

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