Healthy Inspirations

These Cornbread Muffins are so delicious and moist! We pair these up with my Paleo Chili recipe. If you didn't see that in the prior post, click here.  The Cornbread Muffin recipe comes from Just Jessie B.  Cornbread Muffins Ingredients:  5 eggs 3/4 cup coconut milk (cashew or almond will work fine) 1/4 cup ghee, melted 1/4 cup honey 1 tsp apple cider vinegar 2 1/4 cups almond flour 1/4 cup coconut flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Directions:       Step 1: Preheat the oven to 350 degrees. Line a 12 cup muffin tin with parchment paper cups.       Step 2: In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.     Step 3: In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).      Step 4: Add the dry ingredients to the wet slowly until fully incorporated and smooth.     Step 5: Distribute the batter

It's been awhile since a post has happened! So, I bring you two posts in one day, because the 2 recipes must be eaten together. :) I pair this Chili with my Cornbread Muffins. The first recipe is my own original, Paleo chili recipe... in the crockpot! You could probably do it in a pot as well, but I think one of things that makes it so good is that the flavors have time to cook together so long. This recipe does not have beans in it- which is a win for our family, because my boys don't eat those well anyway. We use sweet potatoes or butternut squash in place of the beans!  So we have added vegetables, and they're so soft my boys don't notice them. :)  Wendi's Crockpot Paleo Chili Ingredients: 1 pound ground hamburger (I don't ever brown mine) 28 oz tomato sauce 14.5oz diced tomatoes (I use the fire roasted ones- adds so much flavor and is key to this recipe I think!) 2 cloves garlic, minced 1 Tbsp paprika 1 Tbsp chili powder 2 tsp ground cu