Healthy Inspirations

      Can you believe I've had this blog for 3 years? I know I'm not real consistent with publishing new content, but, that doesn't mean that I'm not continually cooking the Paleo way and trying new recipes. Cooking healthy meals for me and my family is definitely a hobby of mine. I also feel passionate with helping others eat well for their health- and that passion continues to grow and this is why! 2 weeks ago I just had my routine endoscopy done, which happens every 3 years. In 2013 I was diagnosed with atrophic gastritis at Mayo Clinic. Since then, I have found a GI Dr. in the Peoria area that does my endoscopies. In 2018, they said it looked so much better than 5 years before(I went awhile without one because of having my 2 boys), but there was one area of concern. But the biopsies came back fine.  Although he said with this gastritis diagnosis, that part of my stomach may need to be removed eventually.  His advice was "keep doing what you're doing."

  This  scone recipe  is one of my most recent   favorite   finds! They are so easy & quick to make. And oh so good with a cup of coffee! You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...) Ingredients: Scones: 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!) 1/2 cup coconut sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 6 Tablespoons Cold butter or chilled coconut oil or ghee 1 egg 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing 1 tsp vanilla extract Maple Icing: 1/4 cup maple syrup 1 Tbsp butter or coconut oil 1 cup confectioners sugar 1/4 tsp cinnamon Directions: 1)  Preheat oven to 400 degrees 2)  Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to c

        We just got done with a Whole 30 (ok actually it was more of a whole 21 for me :). This is a new recipe I tried and we all loved it. A perfect way to use up all of those garden veggies! And if you want to save on time, just grill the veggies & meat in a basket instead of spending hours threading them onto skewers! :) Ingredients: For the Steak Marinade: 2 Tbsp coconut aminos 2 Tbsp spicy brown or Dijon mustard 2 Tbsp avocado oil 1-2 cloves garlic, minced 1/2 tsp sea salt 1/2 tsp black pepper For the Kabobs: 1.5 lb steak of your choice (I use Sirloin) 1 red bell pepper 1 green bell pepper 1 zucchini 1 sweet onion 1 package baby bella mushrooms avocado oil, salt, pepper Directions: 1) In a medium bowl or ziplock bag, combine marinade ingredients. 2) Cut the steak in about 1.5" pieces, then add it to the marinade and move things around so all the meat is coated. Allow the steak to marinade for at least 2 hours (or overnight!). 3) Chop the veggies into similarly sized piec

It's been awhile since I've posted some new recipes! But don't worry, I have a list that I need to share with you.  First up, since it's squash and zucchini season- Zucchini Bread! This is so moist and sweet, and there's barely any sweetener in it besides some applesauce! This recipe comes from Downshiftology . I've made several of hers lately and have had good luck! Ingredients: Dry: 1.5 cups almond flour 1/2 cup tapioca flour 1/4 cup coconut flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt Wet: 3 eggs 1/2 cup applesauce 2 Tbsp maple syrup 1 Tbsp apple cider vinegar 1.5 cups grated zucchini Directions: 1) Preheat the oven to 350 degrees. 2) Add all of the dry ingredients to a mixing bowl and stir until combined. 3) In a separate bowl add the eggs, applesauce, maple syrup, & apple cider vinegar and whisk together. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the access water. Then add the grated zucchini to the wet ingredients