Confession: I planned our last family vacation around a health food store. Our family was desperately in need of some time to restore body and spirit, and that doesn’t happen when we eat junk.
Well-nourished bodies + sleep + beach time = happy family
Eating junk + sleep + beach time = wondering why we’re as tired at the end of our vacation as we were at the beginning
So while I researched the best beaches and towns in the Florida Keys, I just might have decided on the one closest to Marney’s Good Food Conspiracy.
This is the ultimate expression of my love for real food . . . so far. Anyway, the selection at Marney’s was much different than what I typically buy locally, so I had to expand my culinary horizons a bit. It was the first time I discovered the amazing versatility and health benefits of coconut flour. Not only is it gluten-free and high in fiber and protein, coconut flour has a fluffy, light texture that is perfect for baking.
I love making The Nourishing Gourmet’s Cherry Clafouti as a gift for non-crunchy types. They have no idea that all that almond-cherry goodness is masking a serious nutrient infusion. I also love The Healthy Home Economist’s Lemon Poppyseed Muffins. They’re quick, nutritious and don’t require a lot of clean up. We eat them for breakfast around here.
In fact, we started eating them so often that I started feeling adventurous. After three tries I finally came up with a blueberry muffin recipe that we love. It doesn’t taste exactly like the boxed stuff, just like homemade mac n’ cheese tastes different than Kraft. Personally, although I love the Kraft and Betty Crocker Blueberry Mix, I’ve adapted my tastes to enjoy the real food versions.
Grain Free Blueberry Muffins
- 2 1/2 cups almond flour
- 3 pastured, local eggs
- 1/4 cup raw honey
- 1/2 tsp unrefined sea salt
- 1/2 tsp baking powder (optional)
- 1 cup fresh or frozen blueberries
- Preheat oven to 300F. Grease 12 muffin cups with coconut oil or butter.
- In a mixing bowl or food processor combine almond flour, salt and baking powder.
- Add eggs, honey, and vanilla. Blend thoroughly.
- Gently fold in blueberries, then pour batter into twelve cups.
- Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.
P.S. My vacation plan worked. I felt GREAT . . .
But it took Katie several days to recover!
Photo credit: Jules Reyes