Quick & Easy Egg Breakfast Muffins (Paleo)
These protein packed muffins are perfect for a grab and go breakfast or a snack. Great for kids lunchboxes! (Paleo, grain-free, gluten-free, dairy-free)
I'm sitting here wondering how many more lemon recipes I can whip together before Summer is over and we switch over to everyone pumpkin and cinnamon spice? I just love it.
What is better treat for those of us who are complete lemon lovers than buttery, melt in your mouth Lemon Rosemary Shortbread Cookies. These cookies were beyond satisfying for my lemon loving heart and with the touch of rosemary in there, take it to an entirely new level.
Since following multiple RESTART programs, my taste buds have changed and what used to taste relatively unsweet, is now overwhelmingly sweet. The beauty of that is that this recipe only contains two little tablespoons of added sweetener (in the form of maple syrup, raw honey, or whatever floats your boat) and that's all it needs. These are seriously good, and they don't spike your blood sugar- yay!
THE DEETS ON THESE SHORTBREAD COOKIES
+ Melted coconut oil, Ghee or grass-fed butter allows for a better texture with this particular cookie. In addition, it is easier to mix with the lemon zest.
+ If you fancy an even more intense lemon flavor, add the organic lemon extract. I found mine at Wholefoods! Just check for added nasty ingredients.
+ These are crumbly! That's what shortbread are. If you prefer them a little more firm, you can keep them in the fridge. These also freeze really well and keep for 6-8 weeks in there.
+ If you want to get fancy, these cookies also work like sugar cookies. You can roll out the dough between parchment sheets and use cookie cutters to make all sorts of pretty shapes.
+ A sprinkle of coconut sugar or sea salt flakes mixed with lemon zest to sprinkle over the top of the cookies not only makes these gorgeous, but also adds in a little extra tasty yumminess.
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Paleo Egg Vegetable Muffins
8 bacon rashers (we get ours from our local farm here in Texas)
8 organic eggs
1 cup diced red bell pepper
1 cup diced onion
1 cup spinach
pinch of Himalayan salt
pinch of black pepper
2 tablespoons unsweetened nut milk
- Preheat oven to 350 degrees.
- Line a baking tray with 8 cupcake liners.
- Wrap one bacon rasher around the edge of each case and transfer to oven for 5 minutes.
- Meanwhile, beat eggs together in a large bowl.
- Mix chopped spinach, bell pepper, onion, salt, black pepper, and milk into the beaten eggs.
- Remove tray from the oven and pour egg mixture evenly into prepared muffin cups.
- Bake for around 20 minutes. Remove and enjoy. These muffins can be eaten warm or cold, they are the perfect snack or as part of a grab & go breakfast!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
AIP Plantain Bread
Easy and delicious AIP bread made with plantains. Nut free, egg free, grain free.
AIP Lemon Rosemary Shortbread Cookies
Crumbly and buttery shortbread cookies with a hint of lemon and fresh rosemary. AIP, Paleo, Keto, Vegan.