Okay...I will admit it! Sometimes, people feel sorry for people like me! I mean after all, (enter sarcasm)...eating healthy is hard. Sometimes, my family and I have to endure eating things like these creamy, chocolaty, "died and went to heaven" Almond Butter Cups! (*Again...lots of sarcasm).
You get past that feeling of deprivation, though. It's just like anything else...you just eventually adapt! (*And even more...well, you know...). We happen to have adapted very well. So well, that my son now has no problem taking these little cups of "heaven" to school in his lunch box. (Okay...we didn't adapt at all...we love this food.)
And I have no problem letting him...because I know a little secret! This almond butter cup has more nutrition than most kid's entire lunch. His little brain needs things like this to help it run throughout the day. (This part means exactly what it says.)
Truth be known...I don't think he ever really minded at all!
Almond Butter Cups (Advanced Plan)
Free of: Gluten, Sugar, Chemicals, Toxins
Full of: Good Fats, Magnesium, Potassium, Zinc, Iron, Fiber, Vitamin E and more!
1 Cup Almond Butter
8 oz Organic Cream Cheese
1/2 Cup Xylitol (or to taste)
1 Teaspoon Organic Vanilla Extract (make sure not sweetened)
Pinch of sea salt
Stevia to taste
3 squares unsweetened baking chocolate
1/2 cup Xylitol (or to taste)
2 tablespoons organic Coconut Oil
2 tablespoons organic Butter
Stevia to taste
Bottom Mixture: Mix all ingredients in first list in mixer until smooth. Place by spoonful in cupcake liners. Flatten mixture with fingers or spoon.
Top Mixture: Place all ingredients from second list in a saucepan. Melt over low heat until smooth. Pour over first mixture in cupcake liners.
Place in refrigerator or freezer until firm.
A few days ago I met a couple. I won't say where or when. You only need to know that I met them. And that they were a very nice couple. However, my first impression was that were incredibly mismatched. We talked for a bit, and a little more...then the picture began to come together for me. Little by little...them being together began to make more sense. We all talked until ultimately I decided the two were made for each other. They just "worked".
This happens with couples. And this happens with food.
Yes, just like there are "odd little" couples...there are "odd little" recipes. And this is one of them.
This recipe came to be when my son began begging me one Saturday morning for blueberry muffins. I had yet to make gluten free, sugar free blueberry muffins but was determined to find something in my pantry that would pacify his craving.
I had a bag of organic corn meal and a bag of organic corn flour. I also happened to have plenty of blueberries...so I said, "Eh...what the heck?"
I followed the recipe for Corn Bread on the back of the bag making the necessary changes to create a "Core Plan" Blueberry Muffin.
And what do you know... those "odd little" muffins just "worked".
Blueberry Corn Muffins (Core Plan)
Free of: Gluten, Sugar, Chemicals, GMO's
Full of: Antioxidants, Proteins, Good Fats, Vitamin C, Vitamin B1 and Folate
1 Cup Stone Ground Cornmeal (Organic, non-GMO only)
1 Cup Corn Flour (Organic, non-GMO only)
1 tsp Sea Salt
3 organic Free Range eggs
1/2 cup organic butter (raw where available) or E.V. coconut oil
2 tsp baking powder
3 Tbsp Xylitol
1 Cup Raw Milk
1 Cup organic Blueberries (please make sure only organic)
Preheat oven to 400 degrees. Place all ingredients except blueberries in bowl of standing mixer. Blend until smooth. Fold in Blueberries with a mixing spoon. Pour into paper muffin liners or grease muffin pan with coconut oil. Place in oven and cook for 30 to 35 minutes. The top of the muffins will be slightly browned and firm to the touch.