Tabasco Broccoli Recipe - Low Carb, Paleo & Keto Friendly

I think that about sums it up. Depending on if you, as a paleo eater, low carb eater or Maria Emmerich healthified eater incorporate peanuts.

Because this recipe has peanuts.

This recipe is adapted from a pin I found that lead me to FoodandOtherthings recipe for Sriracha Broccoli  and because Sriracha has sugar in it... 

...I'm not eating it, okay?! :) 

However I would like to add some spicy broccoli goodness to my kitchen recipes

 so here is my low carb, healthified version - Enjoy! :) 

Tabasco Broccoli Recipe

Pin for later here.

7 cups Broccoli Florets
1/4 cups chopped peanuts
2 garlic cloves minced
1 1/2 Tablespoons Eden Tamari Soy Sauce Naturally Brewed
1 1/2 Tablespoons Sesame Oil
1 Tablespoon Tabasco
Black Pepper to taste

Preheat oven to 400 degrees.

1) Mix all ingredients in a medium large bowl until all florets are covered with some spicy goodness.
2) Put parchment paper over a cookie sheet.
3) Add all the mix on top of the parchment paper and sprinkle as much black pepper as you'd prefer ontop.
4) Pop that pan in the oven and bake for 7 minutes, then toss the mix, put broccoli back in the oven for 8 more minutes.

**BING**

Once your timer goes off the dish is done! Super simple right? ...and delicious :). ;).  

It's tasty on its own but I think it'd make a great side to chicken *or* paired with cottage cheese. Yum! :)

Also... peanut butter... a side of straight up peanut butter if you so desire and it works with your diet would make this super yummy! :) 

PS - If you have adapted the Paleo diet and love Sriracha (almost) without abandon... then check out Nom Nom Paleo for her Paleo Sriracha recipe. :) 

Let me know what you think if you try this recipe!

 Happy Creating, Dawn

*****

Looking for more Low Carb recipes to bake? 

Since posting this recipe I've started a foodie blog! 

Find more low carb BAKING RECIPES HERE.

***** 

Zesty Chicken Soup Recipe - for your Crock Pot!

Zesty Chicken Soup

Pin it for later here.

Ingredients:
1  4 - 5 lb chicken
1  14.5 oz can Diced and Fire roasted tomatoes
2  10 oz cans of Rotel Diced tomatoes with green chilies
1  Tblspn Garlic Powder
1/2  Tblspn Chili Powder
2  cups chicken broth
1/2 cup water
2 Tablespoons Bacon Grease
1  Tspn Poultry seasoning
1/2  Tblspn Cumin
4  Tablespoons fresh cilantro chopped

Put everything together in the crock pot, cook on LOW for 6 - 8 hours. The timing all depends on your chicken. Check if the chicken is cooked throughout (no pink) around 6 hours. If it comes off the bone easily then pull the rest of the chicken out of the crock pot and pull the meat off the bone.

Once you've pulled all the meat off the bones and back in the soup, you can let the meat continue to marinade or you can dish up! :)

I made Maria's Healthified Cheetos the same day I made the soup. They were a perfect cracker substitute! :) I also added sour cream and cheese to the soup - nom nom nom!

Please let me know if you try it out and how you like the recipe! :) 

Best, Dawn

*****

Looking for more Low Carb soups or crock pot recipes? 

Since posting this recipe I've started a foodie blog! 

Find more low carb SOUPS HERE. 

Find more low carb CROCK POT RECIPES HERE. 

*****

Low Carb Spanish Eggs with Cilantro, Jalapeno and Sausage!

 As of late the man who loves breakfast was getting bored with eggs! The hubby liked this dish, of which I'm thankful for. It seems I changed up the menu just in time! ;)

This dish is flavorful and spicy. 

If you like cilantro, pork and jalapenos this might be a new favorite for you!

What you'll need:

1 Tablespoon freshly chopped cilantro
1/2 jalapeno chopped
1 lb ground pork
5 eggs
1 Teaspoon bacon grease

Optional (but highly recommended ;)) Toppings:
- Trader Joses Fresh Hot Salsa
- Sour Cream
- Shredded Cheddar Cheese

Sea Salt and pepper to taste

What to do:

1) Cook cilantro, jalapeno, bacon grease and ground pork on medium heat until the pork is brown.

2) Add eggs to the mixture and stir until the yolks are blended.

3) Once the eggs and pork are cooked you are ready to eat!

I suggest topping with cheddar cheese, sour cream and Trader Joses Fresh hot salsa (it's delish!). 

Serve warm and enjoy!

♥ Dawn

Low Carb Monkey Bread Anyone?

In my opinion the people who invented Pinterest cannot be thanked enough. Seriously, I have discovered *so* many recipes, DIY projects and patterns! (Oh my! ;)) All thanks to the wonderful world of Pinterest! :D Recently through one of my adventures in perusing Pinterest I stumbled upon a recipe... that took me to a blog... that I have been reading pretty much everyday... ever since! I introduce you to Maria & Craig Emmerich, the authors of Maria Mind Body Health. 

I've gotten a couple of her books and binge read at least one and a half of them for good measure! 

They read easy and are full of good for you information! For example - did you know that Splenda, the artificial sweetener that has been touted as having no impact on a persons blood sugar and is a zero calorie sweetener has been lying. Here are the numbers folks: 

Glycemic Index of: 

Sugar: 68

Splenda: 80

High Fructose Corn Syrup: 87

Is your mind blown? Mine was. I felt like my eyes had been opened to my own naiveness of marketing. I could go on ( and I'd like too! ) But I'll save you a mini rant ;). 

Let's suffice to say the truth will set you free - can you imagine how many low carb diets have been sabotaged by splenda? Or how many with diabetes have been negatively affected by using Splenda? Grr.... its sad :(. Which is why I felt compelled to write about it. I'll get off my soap box here and let you do some digging for yourselves ^-^.

If you want to read more about it I suggest googling "Does Splenda have a high Glycemic Index?" And read a couple of the posts. Here's an informative excerpt from a Dr. Deanna Walker that distills the ingredients in splenda about as good as any post you'll find if you do a google search.

So yes my minds been blown, my eyes have been opened, I have been restocking our shelves with Healthified options :) thanks to the Emmerich's blogging and writing down all their awesome health information! Maria shares in her book Secret's To a Healthy Metabolism the science behind fats, proteins, carbs, etc and how each affects our bodies. She goes over different types of fats, sharing the chemistry of fat strands and how some differ  from others and the benefits of each. Maria also talks about brown fat and white fat. Did you know our bodies need the brown fat and that it helps our bodies burn the white fat? 

Ahhhhh!!! There's SO much to learn! :D I've really enjoyed reading her books and her blog. There are testimonies on almost every blog post too! Always a fun read :) 

So far I've tried a few of Maria and Craig's "Healthified" Recipes :) (see list below).

The top two were husband approved and the others my sister and I will be eating by ourselves :) 

If I haven't already told you, my husband is a picky eater ;) 

'nough said :) 

Monkey Bread fresh out of the oven with cinnamon swerve glaze

Monkey Bread

Amazing Pizza

Cookie Dough Balls

Cinnamon Bread

There are a bunch of other recipes to try of course, I'm just getting started :). 

A good place to follow along with Maria's newest recipes is on her facebook page here

Which one do you think you'll try first? 

Here's to your health friends! ~Dawn

Low Carb Spaghetti Recipe

This past weekend between working on the food for game day I still needed to whip something up for our regular eats! I knew I had an option of chicken or sausage and I was feeling indecisive... so I asked the mister if he had a preference and he said that he always likes sausage which helped give me some direction. ;) About 30 - 45 minutes later I had a Paleo Friendly & Low Carb version of spaghetti! I'm pretty excited about it. ;) I'd wanted to use the newly purchased bag of Broccoli Slaw but wasn't sure just how I'd incorporate it. And can I just say growing up spaghetti was a favorite dish of mine?! Oh yes, yes it was. This was pretty good! I had seconds! Shhh ;)

Low Carb Spaghetti

Pin it for later here.

What you'll need:

1 lb Ground Sausage
12 oz Bag of Broccoli Slaw
2 Tbspns Minced Onion
6 oz Tomato Paste
3 Teaspoons Italian Seasoning
2 Tbspns Heavy Cream
1 Teaspoon Coconut Oil
2 1/2 Cups Water
1/2 Teaspoon garlic
Dash Cumin
Dash of Pepper
Salt to Taste

What you do:

1) In a large pan over medium heat brown the sausage, once it's mostly browned add all other ingredients.
2) Stir ingredients until all the tomato paste is evenly distributed and seasonings are well blended.
3) Cover dish and simmer on Medium stirring occasionally until the broccoli is cooked to a tenderness you like.
4) Serve warm and top with Parmesan cheese if so desired.

Granted you can use spaghetti squash in place of Broccoli Slaw - feel free to play around with the recipe. Or enjoy it as is it! :D

*****

I have to say I added the coconut oil at the end in order to use my coconut oil. I recently read that coconut oil benefits our bodies and helps ward off disease in so many ways. But please, don't take my word for it.. feel free to read more about how it helps our skin, digestion and ease symptoms of certain diseases here on WebMD. I plan to try and work the miracle oil more and more into our diets, especially since I know my husband's side of the family has a history of Alziehmer's which this oil works wonders on, again... feel free to read more about it here on healthfitnessinfomagazine. 

*****

Here's to your health! ;) Cheers! ♥ Dawn

♪♫ Homemade Salsa & Chicken sittin in a Crock Pot C-O-O-K-I-N-G! ♫♪

♪♫ First comes tomatoes, then comes onions, then comes chopped jalapenos with the garlic powder! ♫♪

♪♫ That's not all! That's not all! They've been marinating for hours! ♪♫

Yes indeedy! And for good reason! I put them there. There in that crock pot, with those ingredients! I bet by the time you get through all the pictures and make this recipe for yourself, you'll be glad I did!...just sayin :) ;). Last night my sister and I were in the kitchen for a while mixing up some cheddar jalapeno burgers with guacamole with sunnyslideup's recipe (which was amazing!). As we chopped, minced, measured and poured ingredients I decided to put together a crock pot recipe for today using some of the same ingredients. I knew I wouldn't have a whole lot of time to cook tonight seeing as I'd only have about 20 minutes after work to get something thrown together, this is when I look to my crock pot to lend me hand. Can I just say when it comes to chicken in a crock pot, it's delicious and tender?! I'm glad fall is nearly upon us, I have a feeling I'll be getting more acquainted with the crock pot very soon...and chicken... more chicken!

Homemade Salsa & Chicken

Pin it for later here.

What you'll need:

5-6 chicken breasts
2 - 10 oz Cans of Diced Tomatoes with Green Chiles
2 Chopped Jalapenos
1 Tablespoon Garlic Powder
1/2 Teaspoon Cumin
2 Tablespoons Tomato Paste
1/2 Yellow Onion Chopped
A handful of cilantro sprigs

What to do:
1) In a medium size bowl mix all ingredients except the chicken & cilantro. Once mixture is thoroughly blended set aside.
2) Place chicken breasts in the crock pot.
3) Add mixture to the top of the chicken, make sure to push the mixture in between the chicken breasts as well. Top with cilantro sprigs.
4) Set crock pot to KEEP WARM if you think you'll be gone more than 6 hours. If you are making this during the day and you're around the house setting your crock pot to LOW for 4 hours should do the trick.
5) Serve chicken warm with some of the salsa mix on top. Recommended additions are guacamole, sour cream, cheese or all three! ;)

NOTE: The chicken and veggies cooked down a bit leaving a spicy soup after all the chicken and salsa was eaten. I saved this "spicy chicken stock" by freezing it and plan to use it for a chili later on... just some food for thought. ;)

The chicken breasts are under the homemade salsa spread! 

8 Hours later the cilantro has wilted and added to the flavor, see how the veggies cooked down too! 

My husband wanted me to take a picture of him giving a thumbs up to the plate of chicken breast here - but we decided to omit his hand because it made the chicken look small lol and we couldn't have you thinking these were tiny chicken breasts because they weren't! ;)

I hope you enjoyed the recipe! Please let me know how your family enjoyed this! I always appreciate comments and love hearing from you guys! 

Happy Cooking! Be safe out there! ~Dawn

*****

Looking for more Low Carb soups or crock pot recipes? 

Since posting this recipe I've started a foodie blog! 

Find more low carb SOUPS HERE. 

Find more low carb CROCK POT RECIPES HERE. 

*****

Spicy Low Carb Goulash

In an effort to feed my family one of the staple dishes of my childhood, I came up with this low carb / Paleo friendly version of goulash. This is also a low sodium version since I know my husband has been trying to watch his salt intake. I wasn't sure how the can of no salt added tomatoes would fair but the dish turned out very tasty! 

What you need:

- 1 lb Mild Italian Sausage (I used Mild Poultry Italian which is a mix of chicken, and turkey. Sausage or beef would go well with this recipe too!)
- 1 Cup Onion Chopped
- 1 Spaghetti Squash
- 1 can 14.5 oz  Diced Tomatoes No Salt Added
- 1/2 Cup water
- 4 Tablespoons Tomato Paste
- 1 Tspn Garlic Powder
- 1 Tspn Ground Mustard
- 1/8 Tspn Ground Sage
- 1/2 Tspn Black Pepper
- 1/4 Tspn Tabasco Sauce
- 1 Tablespoon Bacon Grease
- 1/2 Tspn Mrs. Dash Extra Spicy

What to do:

Put the meat, onions and all the spices in a large pan and let cook over medium heat, stirring occasionally..

Meanwhile, cut the spaghetti squash lengthwise. Pull out all the seeds and fibers, I use a large spoon to do this. Once both sides are clean fill one half with water and place it in a microwave safe bowl setting the other half right on top. If the squash seems to want to wobble slice a very thin piece from the bottom of the squash to make it stay in place. Microwave for about 10 minutes. Use oven mitts to pull the dish from the microwave it will be really hot!

Once the meat is browned and the spaghetti squash is done, add the tomatoes, the spaghetti squash and water to the pan. Simmer over medium heat for 15 - 20 minutes to allow the flavors to really blend.

Serve warm and top with Parmesan cheese! :) 

I hope your family enjoys the recipe! It tasted subtly sweet (I'm guessing that's from the tomatoes ;)) but is definitely spicy at the same time! My sister and I both enjoyed the crunch of the spaghetti squash. We think it'd be good with cottage cheese too! :) 

Happy cooking! ♥ Dawn

Chipotle Chicken or Turkey Burgers

We were almost out of Mrs. Dash's Extra Spicy Blend and when I went to the grocery store to replenish our stash I spotted Mrs. Dash Southwest Chipotle next to the Spicy Blend! Heck yes I picked up one of each!

This recipe is super simple for those summer days when the grill is begging to be used or if you want the taste of summer in a cold day... this is sure to spice things up a bit! Pun, intended.

What you'll need:

 - 1 lb ground chicken (or turkey!)

- 2 Tspns Mrs. Dash Southwest Chipotle

- 1/2 Tspn Garlic Powder

What to do:
1) Mix ingredients well, shape into burgers.
2) Cook over medium high heat, turn burgers occasionally until they are done to your liking.
3) Top with Swiss (or Mozzarella!) Cheese and let it melt a bit before serving.

As a side I cut up some cucumbers and tomatoes, topped the veggies with Mrs. Dash's Original Blend to stay with the salt free theme. ^-^ It was a yummy meal and I appreciate that Mrs. Dash Blends bring the flavors but not the salt!

Enjoy!

Chicken Salad Salad Recipe

*nom, nom, nom...*

Okay - so if you eat Paleo less any dairy this is not a recipe for you. However, if you still incorporate dairy have at it! :)

Chicken is delicious - I'd go so far to say it's not only my favorite white meat but it's meh favorite meat. I grew up on hamburger and pork primarily. There was at least one year that dad purchased half a cow for the family! ^-^ It was good eatin' let me tell ya :D. Whenever we'd go out to eat though I'd usually get something with chicken and since I do like it so much, it's what I feed my family today :). It's pretty lean and it's tasty...so...

I put about 5 - 6 lbs in the slow cooker for about 5 hours on low Saturday...  I put them in the fridge overnight and come Sunday... used some of it to make this chicken salad. I prefer cooking chicken in the slow cooker since it heats the breasts slowly and they remain tender. This recipe was adapted from a chicken salad recipe from treasure cave cheese recipe that came with the smoky flavored blue cheese I purchased. :) They have some tasty recipes!

Chicken Salad Salad Recipe:

Ingredients:
 1/2 cup mayo
 1/4 cup sour cream
 1/4 cup Smoke flavored crumbled blue Cheese
 1/4 tsp black pepper
 1/8 tsp garlic powder
 3 cups chopped cooked chicken
 2 stalks celery, finely chopped

Optional:
 Iceberg Lettuce
 Spinach
 Walnuts
 Dill Pickle

After breaking up some iceberg lettuce and laying a spread of spinach ontop I put a few tablespoons worth of the Chicken Salad on the spread, broke up some walnuts and tossed them on top too! 

                                    I decided I might want some more crunch and flavor... 
                             so a 1/4 of a dill pickle spear is probably a good idea! Amiright?! :) 

I really appreciate how quickly this recipe worked up and how work lunch friendly it is too! 

I hope you like it! Please let me know if you tried it! :) 

Chicken Stir Fry Recipe - Paleo Friendly

Yesterday I made Garlic Chicken and had some left over. I decided to use the chicken breasts as part of my old and faithful go to recipe ...

Chicken Stir Fry

Pin it for later here.

Ingredients:

- 4 - 5 chicken breasts cut (cooked or uncooked)
- 1 cup cut carrots
- 1 cup diced celery
- 3 garlic cloves minced
- 1 Tblspn dried cilantro
- 3 Tblspns olive oil
- 1 1/2 tspn poultry seasoning

You could also add onions - but they make me cry so I'm not too keen on them at the moment ;). 1/2 a cup would be good wiht this ratio.

1) Cut up the chicken breasts.
2) Add all other ingredients and saute on med-high heat.
3) Cover and let simmer for about 20 - 25 minutes. Stir ocassionally.
4) Cook until vegetables are tender (or to your liking!)
3) Serve warm and enjoy!

Love a dish with lots of color! :D

Delish!

If you try this dish let me know how your family liked it!

Chicken & Cheese Ham Burgers! Paleo Friendly and Low Carb

 ** Pan Kissed Chicken & Cheese Ham Burgers! **

Yes - it's kind of a play on words here - I was trying ;) tee hee

Thank you to SmokedandGrilled for the base of this recipe geniusness! After making them once I decided to add a few additional items to spice it up and add more of our families favorite ingredient - cheese ;). though in some Paleo variations this is not an accepted food. Feel free to omit if you're doing Whole30! But of course ;)

****I cannot wait till it stops raining long enough for me to get these on the grill! :)****

I mean pan seared salty flavor from the meats is great - but to add a smokiness to them with the grill? YUM! And yet I wonder - liquid smoke... there is such a thing... O.O ^-^ For now - let's share the recipe as it is today shall we? :) ;)

What you'll need:

2lbs Ground Chicken
1 cup cooked ham - diced
2 cups Parmesan cheese - shredded
1/2 tsp garlic powder
1/2 tsp ground mustard
1 tsp cilantro

1) Mix up the meats first
2) Add the cheese and spices - mix well.
3) Form into burger patties and cook 'em up!

I'm a bit of a condiment nut folks, so it *should* mean a lot ;) when I say these burgers don't need anything but to be eaten as is. You will still find me pulling out mayo and Paleo Ketchup though to dress this up if I am feeling especially like an otter that day ;).

Makes about a 13 burgers :) Feel free to cute the recipe in half for smaller crowds. I normally make food with leftovers for work in mind. Adjust accordingly ;)

5.9.13 UPDATE: -

LEFTOVERS FOR WORK - for the win! ;)

Fiesta Egg Bake Revisited - Low Carb & Paleo Friendly

Happy Cinco De Mayo! :) It just so happened I had most of the ingredients on hand that helped prompt me revisit a recipe I put together last August. Let's revisit this Fiesta Egg Bake shall we?

Fiesta Egg Bake

Pin it for later here.

Ingredients:

- Bacon grease (or butter) to grease pan with
- 16 oz regular breakfast sausage 
- 1 red pepper (diced)
- 1 sweet onion (chopped)
- 1 garlic clove minced
- 1/3 c heavy whipping cream
- 12 eggs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp ground mustard
- 1/2 tsp Tabasco sauce
- 1 jalapeno minced
- Dash cayenne pepper
- 4 cups shredded cheese


1) Preheat your oven to 350 degrees

2) Grease a 9" x 13" pan with bacon grease and set aside.  

3) Add sausage, red pepper, onion, garlic and jalapeno to a stove top pan. Cover mixture and let simmer until vegetables are tender.

4) As the vegetables and sausage are simmering, in a separate bowl mix together the eggs and spices, mix well.  Add the heavy whipping cream and whisk until its mixed well.

5) Once the sausage is browned and veggies are tender - add them to the 9" x 13" pan by spoonfuls making sure to spread the mixture out evenly.

6) Pour the egg and cream mixture on top of the sausage and veggies. Use a spatula to even out the mixture through out.

7) Sprinkle the cheese on top, using a spatula push the cheese down just until the egg mixture covers the top of the cheese.

8) Bake for 40 - 45 minutes or until the top is browning.

Now pull it out the oven and allow it to cool. The cheese is normally inflated and once it deflates a bit I know it's "go" time. ;) Time to eat! :D

I hope you like the recipe! :D 

Oh! Not only did I revisit this recipe but I managed to realize my avocado's were ripe enough to cut and store in the freezer for baking adventures later! :) This idea is brought to you by pinterest lol. But I had the foresight to execute it tonight! :D 
I'm super proud! 
The last time I got avocados I let them sit *too* long... they met their doom - the trash can. Womp. Womp. 

Happy Creating Everyone! :D ~Dawn

*****

Looking for more Low Carb recipes to bake? 

Since posting this recipe I've started a foodie blog! 

Find more low carb BAKING RECIPES HERE.

And more CASSEROLE RECIPES HERE.

***** 

Garlic Chicken Breast Crockpot Recipe with option of a Parmesan Cheese Crust - Low Carb and Paleo Friendly

Lots of chicken in the fridge to use up and a while my pinterest board has a lot of ideas for chicken breast recipes I'm lacking vegetable variety. I need to go to the grocery store but that won't happen until Monday. So what to do, what to do... work with what I have on hand! :) I present Garlic Chicken Breasts! They are mighty tasty and tender! Don't say I didn't warn you! :)

The ingredient spread.

Chicken meet chicken bouillon, garlic and pepper. Later... you'll be introduced to Parmesan cheese.

1/2 Tablespoon Garlic Powder

1/8 Tspn Pepper

Mince those Cloves up!

Put in the Crock pot:

5 - 6 lbs of chicken breasts

1/8 tspn Pepper

1/2 Tblspn Garlic Powder

2 Garlic cloves minced

1 1/2 cups chicken broth or 1 1/2 tsp chicken bouillon dissolved in 1 1/2 cups water

1) Place the chicken breasts in the crock pot.

2) Add the broth, garlic powder & pepper

3) Mince 2 garlic cloves - add to the top of the mix

4) Set on Low for 4 1/2 hours or on Keep Warm for 6 - 8hrs.

Now at this point the chicken is perfectly edible to get your eating on if you like. However... if you want to add some crunch to the outside of them read on!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Making your Chicken Breast into a Large Chicken Nugget. Sort of ;)

Pull out a plate, a large bowl and a frying pan along with:

- Olive Oil

- Parmesan Cheese

- Dried Cilantro

- Eggs

Add Olive Oil to coat your pan.

On a dinner plate add Parmesan Cheese and Cilantro to suit your taste buds - mkay? 

In a large bowl break 4 eggs and whisk.

You may need to add more of the dry mix and eggs need to add more eggs as you go so keep them handy! 

Take a chicken breast and dunk it in your eggs, coating both sides, then place it in Parmesan Cilantro mix, turn over and coat the other side. Place chicken in frying pan and cook over medium heat until they are golden brown, flip over and cook the other side. Although the pictures show I used a fork, I later discovered tongs are a much better tool for this job!

Once both sides are golden brown load up your plate and get your eatin on ! :) 

Raspberry and Sour Cream Muffins with Lemon Zest!

Hello friends! 

I got curious again this weekend  - curious to see how a recipe from Things My Belly Likes would turn out! The pictures and ingredients looked promising enough so today we gave it a go!

Out with the ingredients and with a little help from the sister here is our adventure in photo form. The conclusion of our taste test fancy is at the bottom.

These smelled AMAZING while in the oven. The batter reminded me of those shortbread cookies that have a fruit jelly filling in the middle. Shortbread with a bit of tartness. Yummy right? :) 

I had them in the oven for 18 minutes since I put the batter together in 6 muffins 

(recipe says these make 8 small muffins.)

I put butter on the muffins, this would happen no matter what kind of muffins I make though. I love butter, basically muffins are a vehicle for butter in my world :).  

The raspberry bits reminded me of rhubarb. The tartness of the sour cream and lemon zest were delicious. :) If the mister would fall in love with coconut flour (he doesnt' like it but tries any new recipe I make even if it called for coconut flour - cause he's a trooper ;)) I would make these on a regular basis. 

All in all - a yummy muffin! :) Thank you Cat of Things My Belly Likes for sharing your culinary finds! :) 

Till next time - eat a bit of any batter okay? Why not? :0) 

Best, Dawn