Recipes I Would Make Again

Paleo Spaghetti Sauce-(My version)

Ingredients:  1 lb ground Italian Sausage, 1 diced yellow onion, 3 cloves minced garlic, 1 (15 oz) can tomato sauce, 2 (14 oz) cans diced tomatoes, 1 (6oz) can tomato paste, 1 TB dried basil, 1 tsp dried oregano, 2 1/2 TB Garlic Powder, 2 TB onion powder, 1 TB Italian Seasoning, 1 Tsp Sea Salt... 

(I added a heaping tablespoon of Trader Joe's Bruschetta and a TB  of sundried tomatoes for a bit more flavor)

I love adding a few extra ingredients just for kicks...

Brown your meat until cooked through.  

Add diced onions and garlic to the meat.    Cook until onions are slightly translucent. 

Add tomato sauce, diced tomatoes, and tomato paste and stir.

Add all spices and stir well.

Reduce heat to low, cover, and let simmer for about an hour.

Serve over Zoodles or if doing modified paleo like us, use Trader Joe's Organic Brown Rice and Quinoa Fusilli Pasta.


(modified this recipe a bit from

Paleo Blueberry Muffins with Crumb Top

 This recipe is taken directly from and is delicious!

Paleo Blueberry Muffins with Crumb Top {Gluten-Free, Dairy-Free}

These Paleo Blueberry Muffins have classic flavor and texture plus the perfect crumb top - it's downright addicting! Have one freshly baked or make them ahead of time and enjoy as a part of your breakfast or a grab-n-go snack. They're grain free, dairy free, gluten-free and refined sugar free. Course Snack/Breakfast/Treat Cuisine Paleo Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 12 muffins Calories 212 kcal Author Michele


For the Crumb Topping:

For the Muffins:


  1. Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.
  2. Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork until a thick crumb forms (it will thicken while chilled). Place in the refrigerator while you prepare the muffin batter.
  3. Try to have all ingredients at room temperature before adding. In one bowl, combine the 3 flours, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, sugar, vanilla, almond extract and coconut oil. I typically add the coconut oil last so it doesn't have time to form solid pieces in the mixture.
  4. Once combined, add in the dry mixture and stir (don't vigorously mix or use a blender) until no flour spots can be seen. Lumpy batter is good for the texture and rise of the muffins. Once the dry ingredients are incorporated, gently fold in 3/4 of the blueberries.
  5. Spoon the batter into the prepared muffin pan approximately 3/4 of the way full. Top each one with remaining blueberries and a generous sprinkle of the crumb top (I made 12 muffins and used nearly all of the crumb topping)
  6. Bake in the preheated oven (375) for 18-20 minutes or until toothpick inserted in the center of one comes out clean. Allow to cool in the muffin pan for a few minutes, then transfer to wire racks to cool completely. Enjoy!

Recipe Notes

*For this recipe I would not use full fat coconut milk because it would be too heavy and thick. Almond milk, cashew milk or light coconut milk would work.
**Using coconut sugar instead of maple sugar will make the color of the muffins significantly darker but should not alter the flavor.

***Palm oil shortening or grass fed butter are options as well.