Paleo Chocolate Cupcakes with Almond Butter Frosting

I do have a soft spot for sweets and seems my followers do too!  So when I get an occasion to bake a cake or make some cupcakes I usually make it happen.  This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting.  These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes.  I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate.  As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.

When making the almond butter frosting.  Always keep your palm shortening at room temperature.  As you whisk, it will break down and blend into the almond butter and maple syrup.  If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes.  This will cause the frosting to set further and make your piping look much more pretty.

Paleo Chocolate Cupcakes Almond Butter Frosting

Chocolate Cupcake Ingredients

4 eggs

1/2 cup maple syrup

1/2 cup coconut oil

2 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/4 cup cocoa powder

2 cups almond flour

1 tbsp coconut flour

Almond Butter Frosting Ingredients

1/2 cup palm shortening

1/2 cup maple syrup

1 tbsp tapioca flour

2 tsp vanilla

1/3 cup almond butter

1/4 tsp cinnamon Continue reading

Duck Broth with Vegetables

I love when simple tastes great!  This soup is just that, simple to make and tastes amazing!  We recently made a batch of duck broth with our left over duck bones.  Needless to say, I thought chicken broth (bone broth) was my ‘drink of choice’, that was until I met duck broth!  We love duck and duck broth has the same taste as though eating the duck again!  This recipe takes the amazing duck broth and enhances it with the natural vegetable flavorings, giving your mouth an amazing explosion.  This causes your hand to move faster getting the soup into your mouth!  Now, if you don’t have access to duck broth…no worries..this will work with chicken broth.  The broth taste is what carries this soup.


Duck Broth with Vegetables


2 cups diced carrots

2 cups diced fennel (1 large fennel)

2 cups diced zucchini

2 cups diced yellow summer squash Continue reading

Cassava Dough (Stove Top)

I’ve decided it’s time to share my amazing secret cassava dough recipe.  It’s easy and tastes like bread!  Yes, it will need to deep-fried to create the texture, but you will never go any place else once you master this dough!  For my local Southwest Michigan followers, I find my grated cassava at our favorite Premier Asian Market, called Pacific Rim.  When shopping at the store, head all the way to the back when you enter and look to your right for the freezer section.  It’s normally in the first cooler on the left, when looking at it head on.

Before I go any further, I want to give full credit to Jenn at Predominately Paleo for being the Yucca Dough Queen.  Her recipe is what got me hooked on yucca dough.  Not to mention, I consult her when I have yucca dough questions…this alone tells me I’m not the expert…she is the expert.  I’ve taken her method and created a different process to get the same results.  The big difference between the process is the uses of appliances.  This process involves creating the dough on your stove top.

Yucca dough is amazing, once you figure out the process.  I know I have watched Jenn’s video numerous times to get an understanding for how to make it when I was getting started.  If you haven’t watched her video, I recommend taking a look at the consistency of the dough at the end of her recipe.  This will help you when creating it on top of the stove.  The stove top method does not get as sticky as the blender version.  I also find it forms a ball on the stove the more it cooks together.

I stumbled upon a 16oz package of grated cassava while shopping at our Oriental Store.  The store owner was very confused when I mentioned I wanted to make empanada dough from it.  She insisted it was for cakes.  Needless to say, she was fascinated when I showed her my creations with it used a dough.  This said, I can only find grated cassava at my oriental store in the frozen food section.  For this recipe, you will want the grated cassava to be defrosted, not frozen.

StoveTopCassava Continue reading

Pumpkin Thyme Chorizo Soup

It’s a tad bit chilly outside, so I’ve been on a soup kick.  Trying to warm my body from the inside out.  This said, I love the combination this soup has when all the chorizo spices and thyme blend together.  I want to say one thing on chorizo, make sure you do not get a brand with monosodium glutamate (msg). Many brands you find in the grocery stores have it.  Part of eating Paleo is knowing where your food comes from and the ingredients within it.  This said, we buy all our meat locally from farmers.  Our pork farmer sells their chorizo as part of an option when purchasing a pig or in single packs at our farmers market.  Check out your options and support your local farmers because they are a wealth of knowledge (rant over).

Pumpkin Thyme Chorizo Soup

Pumpkin Thyme Chorizo Soup

Yields: 4 bowls


1 can of pumpkin

1 teaspoon dried thyme

1/2 lb of chorizo

2 cups chicken broth Continue reading

Oatmeal Without The Oats

Well it seems winter is here is Michigan now.  The snow is falling from the sky and the Weather Channel has issued an advisory, only to end it early.  I’ve come to realize if snow is going to fall from the sky, we will get some sort of advisory.  Seems a few snow flakes can’t fall without an advisory being issued.  Not really sure what the purpose is for an advisory if they are going to be issuing them constantly, kinda like the little boy who cried wolf.

With cold weather brings a desire to eat comforting food. I loved oatmeal growing up as a kid.  My dad use to make it on Saturday’s and fill it with green apples, raisins and sugar.  This recipe is very versatile and can be used as a base to lots of great toppings!  As I have grown up, I come to love adding dark cherries to mine.  The options really are endless…
Oatmeal Without The Oats

Oatmeal Without The Oats

Servings: 14


1 1/2 cup almonds

1 cup pecans

1 cup coconut flakes

1/3 cup chia seeds

1/3 cup golden flax seeds

1 tablespoon cinnamon

1 tsp maple syrup per serving Continue reading

Lime LaCroix Butt Chicken

If you are looking for a very moist chicken recipe, look no further.  My Lime LaCroix Butt Chicken is off da chain!  Yes, I went a little slang because we get excited in our house for this recipe!  The mixture of spices, flour and ghee makes the chicken taste like a deep fried chicken.  The husband and I fight over the skin because it’s crunchy and filled with amazing flavor.  I love this recipe for a few reasons, first it’s super easy and the left-overs can be turned into lots of different dishes from soup to chicken salad.  I would recommend sticking to the lime or lemon LaCroix because it does give moisture and flavor to the chicken from the inside out.

Now, I’m a proud mamma with this video.  I put lots of time into cooking/taping and editing it.  This said, I know it is not perfect. But, I’m learning the process to bring you better ones!  Sticking to our basic favorite recipes  because if they are our basic recipes, they are easy to make both in the kitchen and on the computer!!

Lime LaCroix

Lime LaCroix Butt Chicken


1 (3-4lb) whole chicken

1 tbsp cassava flour

1 tbsp ghee

1 tsp sea salt

1 tsp lemon pepper

1 can of lime/lemon LaCroix Continue reading