I wasn’t super-hungry for lunch, but this fit the bill:

– Leftover paleo blueberry muffin (thanks, Vicki, for the amazing recipe!)
– Roasted veggies: one zucchini, two carrots, half a head of broccoli

For the muffins — Vicki’s recipe:

– 3 cups almond meal/flour
– 1/3 cups flax seed meal 
– ½ cup honey
– 1.5 tsp baking soda
– ¼ tsp sea salt
– 2 Tbsp olive oil or coconut oil
– 3 large eggs
– A bunch of blueberries (Aaron and I went nuts and didn’t measure)

Preheat oven to 350 degrees. Combine the dry ingredients. Combine the wet ingredients. Combine dry and wet together. Pour into greased muffin pan. Bake for 25-30 minutes, or until tops are browned and a toothpick inserted into a muffin comes out clean.

Let cool and enjoy! Store in a sealed container in the fridge. For whatever reason, these tasted much better after chilling for a few hours.

For the roasted veggies — not a new thing by any means, but it does make veggies about 100 times more delicious:

Preheat oven to 400 degrees. Chop whatever veggies you have on hand. Toss them with olive oil on a baking sheet and sprinkle with salt and pepper and/or any spices you desire (I used sea salt and dried thyme). Roast for 25-30 minutes, or until veggies are fork-tender and are browned on the bottoms (which I think makes them extra delish).

I like to drain the veggies on a paper towel to get rid of excess oil before I eat them, but that’s between you and God.


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