Monday, November 8, 2010

World Vision: Provide $385 Worth of Clothing

It takes so little of our $$ to help others in a big way. I'm going to go without some extravangances in order to put some money together for a donation pot.

I plan on giving some animals through World Vision Gift Catalog this holiday season, because having my own chickens I know this is a great investment for others needing food. I think this is a great idea and can't wait to donate for this cause.

I'm also hoping to help in the US, because I know times are really tough out there and charity begins at home.


World Vision: Provide $385 Worth of Clothing

Sunday, October 31, 2010

Happy Harvest! :::Homemade Applesauce:::

This applesauce is soooo easy and delicious for you and your children.  This is my adaptation from Food Network Down Home with the Neely's recipe.

2 Varieties of Apples

I picked 3 Granny Smith
and 2 Large Fuji's

1 Lemon to juice

1 Cup Apple Juice (We love Martinelli's brand)

Optional:
1 tsp Cinnamon
Pick your poison: :)))
1/4 Cup Brown Sugar or Real Maple Syrup

  1. Core and peel all of your apples
  2. Cut into chunks
  3. Put all remaining ingredients into stockpot
  4. Bring to a boil
  5. Prepare to smell heaven brewing on the stove
  6. Simmer for 15 minutes
  7. Applesauce is done!
  8. So much better than a jar
  9. Serve chunky style or process until smooth (our favorite way)




Happy, Safe, and Healthy Halloween! Enjoy :-)

Tuesday, October 26, 2010

Breakfast Pizza

4 Eggs
1/4 Cup Heavy Cream
1 Cup Spaghetti Sauce
1 Cup Cooked Meat of Choice (Hamburger, Bacon, Pepperoni)
1 Cup Mozzarella
Parmesan, Dried Basil and Oregano for dusting top

Mix Eggs and Cream in Blender.  Meanwhile put spaghetti sauce and meat into stainless steel frypan that can withstand oven temperatures as well.  Preheat oven to 350 degrees.

Now pour egg.cream/mixture in with sauce and meat.  Do not stir, just let everything settle as it will.  Let heat until bubbly, add cheeses and dried herbs to top.  Once bubbling, place in oven to finish off and make sure the eggs have cooked enough in the sauce.  Touch around to make sure there are no runny areas.
Carefully remove from oven and cut with pizza slicer or knife into triangular pieces and serve.


Friday, October 22, 2010

Primal Honey Grahams

This is a recipe adapted from The Gluten Free Almond Flour Cookbook.  I usually replace all the agave nectar called for in her recipes with honey.  I usually adapt most of the recipes to my own variations because I have found what works best for me, and I advise you to do the same.  This recipe is actually her "Tropical Chocolate Chip Cookies" (pg. 99) recipe, so as you can tell I really made something totally different using my imagination.  Next time I could add the chocolate chips that she calls for, but I would melt them (1/2 cup) or possibly add cacao powder and make "Chocolate Grahams".  I think the kids would devour those too!

2 1/2 Cups Almond Flour
1/2 Tsp sea salt
1/2 Tsp baking soda
1/2 Cup extra virgin coconut oil (melted to liquid)
1/2 Cup honey
1 Tbl vanilla extract
1/2 Cup oven toasted raw almonds (crush after roasting in oven)
1/2 Cup oven toasted unsweetened shredded coconut

Now she has these as cookies, but I am using the dough to make "crackers".  Once the dough is incorporated (mix dry and wet separately, then combine), you will roll the dough out on parchment paper on a cookie sheet, using a top layer of parchment with the dough sandwiched between.  Roll until flat to about 1/4" thickness.  Bake at 350 degrees for 7-10 minutes.  Once out of the oven I use a pizza slicer to make squares.  Let them cool and refrigerate.  These are fantastic the next day out of the fridge.  We took them on a pumpkin patch field trip and the kids loved them.  I enjoyed some with Ginger Tea sweetened with honey and lots of heavy cream.  Yum, Yum

PS: Something tells me I am going to be making a crust with this soon, I think this would make the perfect cheesecake holder =)!!!


Happy Fall! (from the Primal Honey Graham taste testers and approval committee)

Thursday, October 21, 2010

Lime in da Coconut Chicken Breasts

This recipe is for a single serving boneless skinless chicken breast.  So if you are making more than one you will do the same procedure for all.

1 Boneless Skinless Chicken Breast
1 Lime
2 Tbs. Coconut Oil
2 Tbs. Roasted Coconut (finely shredded unsweetened & roasted in oven until toasty brown)

Heat the Coconut Oil.
Place Chicken Breast in pan and get it oiled up.
Cut Lime in 1/2 and squeeze all the juice onto first side of chicken breast.  Let that cook until chicken is ready to be flipped.
Once on the opposite side, squeeze the other half of the lime on the chicken.
Cook until complete doneness.
I then use a heavy duty spatula to cut the breast into bite sized chunks (in the pan) and it is my foolproof way to test the inside to make sure there is no pink inside the chicken.  I guess I have an aversion to undercooked chicken.  Now toss the coconut flakes in there to coat the chicken.

This recipe could not be any easier!  I ate this so fast no time for a picture.  I will making it again this weekend and will be sure to snap a shot and will edit post at that time.

You can eat this on top of a organic greens salad with homemade dressing (recipes coming soon), tossed with some almonds and some dried cranberries.  Mmmm mmm delish!

Primal Exercise Indoor/Outdoor 20 minutes

Well we homeschool through a wonderful program K12.  We are required to do 20 minutes of PE a day and we look forward to it.

We combine 10 minutes of yoga and floor exercises with 10 minutes of jumping (see our older post with the obstacle course), running, walking, lifting heavy things, and burpees.  What the heck are burpees?  I asked myself the same thing and I will try to demonstrate in the following photos.  Although I must admit my form hasn't reached what would be considered proper just yet.  I can maybe do about 5 of these right now.  But I know as time goes on I will get better and stronger and my threshold will increase with continued practice.

First from a standing position you crouch down in preparation to thrust your legs out behind you:



Now from this position your legs should be more like Wesley's (I was a little behind when the shot was snapped).  For a real pro at this point you can do a push-up to intensify the workout.

Now jump back into the fetal position stance again:

The last step is to stand from here and "JUMP" with arms straight up as the last bit in the routine:




Now you get to do it all over again!  I like burpees though because you are working out your whole body.

So once we head outdoors for the next part of PE we do some walking with heavy objects (small boulders, anything organic will work or even a weight set) and shift the weight around to work out different areas of your arms and legs.  I will carry on my right side, left side, and overhead (be careful).  My arms are in definite need of toning and I am really eager to start to see some definition in them in the next 6 months.  I also have this camping gear in a knapsack that I can throw over my shoulders and rearrange to get different muscles working:

 You are supposed to walk a mile using the weight resistance, and carry the item different ways to get exposure to each area of your arms.  I don't think I am up to a mile but I am up to 10 min. worth of walking with heavy objects.  And that's more than I can say a few months ago!  Baby steps...:-)

Primal Parfait

Well in strict paleo dairy is not usually something consumed.  However, I can't give it up completely at this time.  Especially when it comes to greek yogurt.  I treat it as my dessert and it really feels like a treat (double meaning intended)!

In this case I used honey flavored greek yogurt by Zoi Greek Yogurt

Layer your yogurt with fruit and roasted nuts and coconut.  In this case I used almonds and unsweetened coconut I toasted in the oven.  I then put the almonds in a baggy and crushed them.  You can get really primal and grab a rock from the backyard for this process ;).  For my fruit I used frozen blackberries, and next time I will try strawberries and blueberries, and raspberries maybe as well.

Tuesday, October 19, 2010

Bunless Burgers=YUM and Zero Deprivation

Gosh how I can recall the days of the Burger, Fries, & Coke also referred to as SAD (Standard American Diet).
Now don't get me wrong I still have to use those places when on the road; (or no other choice available) and I operate much more efficiently with food in my system than fasting.

I also perjured myself a bit when Mark from Mark's Daily Apple.com rolled out this uber expensive protein powder meal replacement and I said I do not frequent fast food establishments (this is a whole different post).  Well there is one I will most always make an exception for: In-n-Out Burger.  They have a bunless burger you can order and it is called "protein style".  My Great Uncle who has been diagnosed with Celiac and I always have one if I am down in Laguna Beach visiting my Tia and him.
Well today I had a hankering for a bunless burger but there was no need to head over to In-n-Out.  By the way the "Low Carb Burger" at Carl's Jr. is my second favorite.
So this is my homemade version of lunch today.  This was uber simple and my version of "Burger, Fries, & Coke".

I fried a super large patty (about the size of 2 small patties).  I was thinking it looked like a "meat pie" as I was shaping the patty into a circle.
Then I simply took a huge romaine lettuce leaf, added some mayonnaise, and wrapped it up and then wrapped that into a paper towel (because let me tell you it is going to make a mess and I wouldn't want it any other way).  My "soda" was my La Croix Sparkling Water in Lime La Croix Sparkling Water and my "chips" were Strawberry Banana Crisps 100% freeze dried fruit. Fruit Crisps.  I know it doesn't look like much but let me tell you, this little lunch was absolutely delicious! (and easy).  You really start to appreciate your food so much more when you scrutinize all ingredients you are ingesting.  To me, I treat food as a choice I am administering to my body.  It hasn't always been this way.  And I know if we were really to know what we were eating sometimes, we would cringe.  So my goal at this time in my life is to get back to the very basics of where my family's food is sourced from.  If that means I have to make every meal from scratch I am willing to do that for the longevity of our lives and for optimal health and well-being.

I feel so much lighter with a lunch like this.  Tomorrow I am thinking of making a "Yogurt Parfait-Primal Style".  The kind that McD's serves and claims is a healthy choice ;).  I think I can come up with another version that is even tastier, and better.



Protein Style Double Double with grilled onions from In-n-Out (my special treat last week):

Saturday, October 16, 2010

Primal "Peanut Butter"

Oh.my.gosh the kids and I are in LOVE!  This weekend we were busy making up roasted nut butters.  And the reason?  The Almond Butter I planned to purchase at my online health food store was $17!  I'm thinking that does not fit into the budget.  So I roasted up some nuts and abused my food processor (it was smoking a little!).  I think I will make this occasionally to not stress the food processor quite as much, and it is very rich so we will probably not eat it daily but more as a treat.

1 Cup Raw Almonds
1 Cup Raw Pecans
*note: keep all skins intact.  Do not blanche or the nuts will never make it to a butter (trust me)
1/4 tsp Kosher Salt
Honey drizzled in (optional)
Extra Virgin Coconut Oil Drizzle (optional-if you want super creamy butter)

Place nuts on a cookie sheet lined with parchment paper.  Bake at 350 degrees until roasted.  The kids commented it smelled like popcorn in the kitchen.  Check the nuts at 5 minute intervals because you don't want them to burn.  Depending on your oven, they should be done anywhere from 10-15 minutes.

Let cool to room temperature and then put all the nuts into the processor.  This could take anywhere from 10-20 minutes depending on your machine and you will need to stop and start to scrape down sides of processor.

You can double or triple the recipe.  I found that this combo is the best one for us.  The pecans seem to work really well in combo with the almonds, and the oils get released very nicely with these two together.  You get a smooth consistency very identical to peanut butter.  The kids and I were eating this by the spoonfuls, and they are going to try this in place of peanut butter from now on.




Oh forgot to add that this makes a fabulous filling for celery sticks.

Tuesday, October 12, 2010

Primal Veggie Sandwiches

I have longed for a traditional sandwich.  I have tried to eat gluten free rice bread only to find it quite unsatisfying, dry, and laden with unpronounceable ingredients.  Not for me.  And now that I have decided to transition from just being gluten free to more paleo in nature, rice bread is no longer on the agenda anyway.

The "bread" part is a variation from The Primal Blueprint Cookbook.  I need to review this book soon!

1 16 oz. package frozen spinach
4 eggs
Salt
Pepper
1 tsp Dried Basil

Thaw and drain the spinach until all the moisture is removed.  Add eggs and seasonings to the bowl of drained spinach.  Mix until blended.  Preheat oven to 350 degrees.  Grease 9 x 13 Pyrex to add the spinach mixture to.  Put mixture as evenly flat in the baking dish as possible, covering the entire bottom of Pyrex (don't forget to grease with coconut oil or similar).  This will be a thin layer.  Bake until the spinach bread is cooked and springy when touched.

Let cool and later you will cut into slices of bread.

Cut tomato, avocado, cheese to prepare for sandwich fixings.

Take spinach bread and spread with mayo, now add your other ingredients and stack with all the goodies.  You can cut these extra small as snacks.  Think about how many wonderful vegetables you are getting in just one little meal: spinach, tomato, good fats: avocado, dairy: cheese.  Add some raw broccoli and fruit on the side.  It's just about the right amount of carbs and healthy fats, plus some dairy and if you want to up the protein content, add your favorite meat.

Monday, October 11, 2010

Herbed "Noodles"

Well I've been on spaghetti squash overload and had 1/2 left to cook up.  I decided to just steam and bake this dish without spaghetti sauce and in place of that just use butter and herbs.  So here it is:

1/2 Spaghetti Squash
1/2 stick real butter
1 tsp. dried basil
1 tsp dried oregano
Season with Kosher Salt and Cracked Pepper Grind

Steam squash until tender in microwave for about 12 minutes.  Meanwhile, preheat oven to 350 degrees.  Remove squash from microwave (hot,hot, hot) and scrape out all of the strands, add butter, and herbs.  Toss around until butter is even distributed and melted.   Bake for 25 minutes in an 8x8 Pyrex @ 350 degrees and serve.  I have found I prefer to steam and then bake the spaghetti squash when I use it in place of pasta noodles.  This gives almost the exact same texture of pasta because the noodles become more flimsy with each process.  Before when I just microwaved the squash, it had a more crunchy texture.  So if you want the "noodles" extra soft (but not mushy) I recommend this approach.


Makes a great side dish!

Thursday, October 7, 2010

Yogurt Mustaches:Hen Style

Well this really has nothing to do with primal eating or exercise but my chickens provide all the eggs that go into my cooking and baking so maybe it is somewhat relevant.  Eggs do seem to be quite prevalent in everything primal/paleo so I am grateful we have a small backyard flock that can not only provide us with eggs, but with love and entertainment also.

They love to eat all kinds of things!  Greek Yogurt is one absolute favorite and they all look like they have milk mustaches when they dig in.

Here are the girls:

Dinner Idea: Primal Lasagna

This recipe was an idea on Mark's Daily Apple.  Kelly submitted two spaghetti squash recipes and this is my favorite of the two.  She called hers a casserole, so I'm adapting this a little to a lasagna.  Although, it is still spaghetti squash so you could really call it a casserole.

1/2 Spaghetti Squash Steamed to tenderness
1 Regular Jar Spaghetti Sauce or from scratch
1 LB. Hamburger
1 C. cheese of choice
Parmesan for the top before serving

To really make nice lasagna layers, double the recipe above.  I just made one layer this time.  First of all, start browning your ground beef and get your squash cut in half and placed in microwave with some water in your 9 x 13 pyrex.  Get that going at about 11-12 min.
After you have steamed the squash, scrape all the squash with a fork and spoon into pyrex.  Now check ground beef and add spaghetti sauce.  Once that is combined and bubbling, add to pyrex with squash.  Use pasta utensil to turn mixture around until combined pretty well.  Now add layer of cheese to the top.  For the double recipe, you would repeat steps and have two layers.

All I can say is this is delicious!  Tastes like the perfect combo of spaghetti and lasagna with the cheese.  I know I will be making this at least a couple times a month.

Monday, October 4, 2010

Primal Cocoa!

Oh there was a slight chill in the air today.  I love, love, love it!  My special indulgence?  Hot Cocoa!  This is very rich cocoa and not sweetened much but that makes it more primal and that's what I'm here for.

What you will need:

Almond Milk (I picked Vanilla which has some evaporated cane juice in it (15g per 8 oz.), I know I know...you can pick plain if you want to)
Unsweetened Cocoa
Heavy Cream

You will need your blender or Magic Bullet.
Pour 1 cup of Almond Milk in there.
1 Tbs Cocoa Powder
Eyeball about 4 tbs Heavy Cream

Mix up very well.  The worst thing is to get a clump of bitter cocoa as you are drinking it.  Pour into a mug and microwave about 1 minute or use stovetop.  While waiting for that to heat, whip until stiff 1/4 c of whipping cream with 1 tsp. honey.  Put a scoop of cream on top of your cocoa and prepare to go "mmm mmm mmm"!  You could add cinnamon to the top too:)



ETA: If you don't have almond milk available, you can simply use water in place of the almond milk and use honey to sweeten.  I ran out of almond milk myself and I've been trying this alternate way and it's just as good!

Primal Savory Crepes

Oh I had a delicious and fun time coming up with this recipe.  So very good as a light snack or Hors d'Ĺ“uvre.

What you will need:

Softened Cream Cheese
Precooked Crispy Bacon
Asparagus Spears (raw)
3 Eggs
Coconut Flour
Heavy Cream
Garlic
1 Can Olives
Capers
Dried or Fresh Herbs
Fresh Lemon

Crepe:

3 eggs separated
Use mixer to make egg whites stiff
Add 1 Tbl coconut flour and 2 Tbl heavy cream to egg yolks.  Whisk by hand until incorporated.  Now combine egg whites gently to egg yolk mixture not breaking down whites too much.
A waffle iron that has a flat griddle function is optimal but you can just use a frying pan if you do not have a waffle iron.  Heat pan very hot with a generous amount of coconut oil.
Lay batter down and turn shortly after and smash down to make a large flat pancake that is crepe-like.
You want a very thin crepe and not cooked too brown or it will crisp and break.  Just when it is barely turning brown, remove and go onto making the rest of the batter into crepes.
Set those aside and start on Tapenade.

Tapenade:

1 Can Pitted Olives (you can use Kalamata or green or black)
2 Tbs Capers
2 Tbs Olive Oil
2 Tbs Fresh Lemon Juice
1 tsp Fresh or Dried Rosemary
1 tsp Fresh or Dried Thyme
1 clove garlic

Put all these ingredients into food processor and pulse until a coarse paste like spread.  Set aside.

Get raw asparagus washed and snipped to about half and use the spear.  Toss stem.

Take Crepe and gently spread thin layer of cream cheese over.  Now put a dab of Tapenade and spread over cream cheese.  Then lay one crisp slice of bacon and 1 asparagus spear on Tapenade.  Roll up like a burrito and there you have a delicious Savory Crepe.



20 Minutes of Activity~Kid/Mom Style

So we homeschool and not only are the PE requirements 20 minutes per day; but when you take the primal challenge you need about that same amount of time devoted to your preferred method of movement.  Therefore, we are covered on all fronts!

My youngest son thought up this obstacle course and we do a combination of stretching, calisthenics, obstacle course, and walking.  Plus we hit up the park and all of us do the jungle gym there and run to our heart's content.

In fact, I felt a little bad when my youngster was moving things in front of me when I was doing my daily walk on our concrete slab in our sideyard.  He started putting all these things in my way.  I said, "I'm going to fall on my face here Mr.".  He said "Mom, I'm making an obstacle course!".  Wow you have to appreciate innovation like that from a 6 year old.

We all do a series of galloping jumps over the buckets and then zigzagging around each.  You could also use cones or whatever you have around your yard.  We might get some small cones to take to the park to break up our routine.  I'm pretty certain "cave kids" were jumping and running most of their day so 20 minutes of the same is a "walk in the park" :)

Sunday, October 3, 2010

Primal "Sketti"!

I've made this dish before but I do want to give credit to MDA reader and video submission entrant "Kelly" for reminding me to make this again (and to crave it big time until I could get my hands on some spaghetti squash).
This was our dinner last night and my leftover lunch today.  Plus there's enough for my husband to take some in his lunch tomorrow.  Totally fun, delicious, inexpensive, and quick to prepare.  And what a great substitute for starchy, carby, spaghetti pasta noodles.


1 Spaghetti Squash halved, steamed, and seeded (or double your batch by using the whole squash and make a huge pot)
1 Jar Spaghetti Sauce (storebought or homemade)
1 Lb. browned ground beef or cooked cubed chicken (in fact any meat you like, ground turkey would work too!)  We actually went the chicken route on the photos ahead:

Can you tell I love it?!  As long as I can make the favorite dishes I used to, I never feel deprived.  In fact I feel better because I am eating so many delicious vegetables now.  Makes you feel lighter and digestion is better too because the veggies are full of fiber and nutrients and not fortified or enriched.  Mother Nature already took care of all that for us with plant material :)

Saturday, October 2, 2010

Grok is In...? and your location...Contest

  Ummm OK, doing this blog today I have realized...I am spending wayyy to much time on Mark's Daily Apple!!!  Here is a fun contest "Where in the World is Grok?"  I'm sure some of you reading will have no idea who Grok is, but simply he is the mascot of the Paleolithic man that represents what we need to evolve back to <minus the dinosaurs>! (although I'm certain I would of loved the dinosaurs from a distance, a very loooong distance)

Primal Dinner!


Well you guessed it!  Another contest entry for Mark's Daily Apple!  This one was "Take a photo of your dinner".  So I did and quite a dinner it was...salmon, rough chopped red cabbage salad with peppers, tomatoes, avocado, balsamic dressing, and a side of primal potatoes, and a Rhode Island Red Egg---thanks my girl!  Berries and plain whipped cream for dessert!

Primal Groceries!


Well yet another Mark's Daily Apple Contest!  You would think I had nothing else to do...the messy house is starting to make a lot of sense now!
Half the time I never hear who wins these things, so chances are Mark is just messing with all of us to keep us moving :)

Primal Breakfast!

Breakfast really never tasted so good...
A couple sausage
A couple of eggs from our backyard hens
Yam covered in pastured butter
Quick Homemade Salsa on the side (Grape Tomatoes (seeded), Cilantro, 2 stalks Green Onion, 2 tsp. Yellow Onion, Salt, Pepper pulsed in the food processor).  This cannot be diet food!  Well actually it isn't diet food, it's lifestyle food!

Primal Blueprint Recipe: Primal Potatoes



This is another submission on Mark's Daily Apple for a video contest!  I've been making this recipe for a good long time and I love it.  You can totally sneak these by pretty much anyone as mashed potatoes.  I will be making a recipe for gravy before Thanksgiving to match these!

Iron Chef Challenge September 2010

My sons and I were delighted to participate in a recent "Iron Chef" game that was posted on http://www.marksdailyapple.com/.  Turns out we did not win, and hubby was a little miffed because I guaranteed a victory; and he had to eat onion rings for dinner one night and muffins and pancakes the next, LOL.  I was too busy {and in the zone} to cook dinner for two nights.  So Mark is in a little hot water with our family but you win some, you lose some.  Congratulations to the winner by the way!

The secret ingredient was coconut, so I went to work on 3 different entries.  The onion rings were created completely in my kitchen just testing and tasting.

The other two come from internet recipes and The Primal Blueprint Cookbook, (although I tweaked both recipes to my own design).

Coconut Crusted Onion Rings:

1 Yellow Onion, sliced thinner for crispy rings or thicker for less crispy
Wet:
1/3 c. coconut milk
1 egg
Dry:
1 c. finely shredded and toasted coconut.  (a 375 degree oven will toast in about 5 min., watch carefully)
¼ c. coconut flour (sprinkle this on before toasting shredded coconut)
½ c parmesan cheese
1 tsp kosher salt
Few grinds of coarse pepper

Put egg and coconut milk in its own bowl and whisk.  Meanwhile toast the shredded coconut and the coconut flour on baking sheet with parchment (375 for 5 min or so).  Now up the temperature to 400.
When that is out of the oven, sprinkle the remaining dry ingredients on the cookie sheet.  Mix around and transfer to large Ziploc (just use parchment to guide the contents in).  This will serve as a “shake and bake” style mix.  Dip each onion piece in the egg mixture, toss in the baggy until each onion ring is well coated.  If you want a lot of crust you can dip back in egg and coat with crumbs twice.  Shake off excess using tongs.
Place coated rings on baking sheet with parchment.  Bake at 400 degrees for 20 min, then turn pieces for another 5-10 minutes.  For thinner rings they will be done at closer to 20 minute mark.  *Note: Once these cool they can get soggy quickly.  Refrigerate them if you are done, and when you want them again, you can quickly revive them using the same heating method above.  Just not as long.  About 5-10 minutes of crisping back up and they should be good as new.

Coco-Banane Hotcakes:

3 eggs
3 Tb. Coconut Oil
1/4 - 1/2 c Coconut Milk (or more to get desired consistency)
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c Coconut Flour
1 tsp baking powder
1/2 ripe banana

Separate wet and dry using electric mixer to marry wet ingredients and then pour dry into and continue mixing.



Monkey Muffins:
¼ c. coconut flour
¼ c. coconut oil
1 whole candied banana (as in super ripe) this will serve as the “sugar”
3 eggs
½ tsp baking powder
½ tsp salt

I think if you use 6 eggs you may get a fluffier texture, but we just use 3.
Separate wet and dry, mix wet with electric hand mixer (you really have to use a mixer with coconut flour to get the lumps and bumps out), then combine dry into wet and mix until smooth.
Spoon batter into lined muffin tins.  These will not rise incredibly high so you can fill the lined muffin tins to ¾ full.
375 degrees for 20 min.
Let cool completely or overnight
“Frosting”—use refrigerated bowl to mix Plain Greek Yogurt or softened cream cheese with 2 TBS. honey and a dash of cinnamon.  Pipe out of the cut end of a Ziploc or use a frosting bag.  Drizzle with honey and top with finely shredded and toasted unsweetened coconut.  Keep these in the refrigerator!  Freeze remainders and thaw to eat for best results.   See slideshow for pictures of our cooking/baking adventure!
-Enjoy!