Paleo Strawberry Muffins Recipe and Going to a Strawberry Patch (Gluten-free)

Paleo Strawberry Muffins Recipe and Going to a Strawberry Patch (Gluten-free)


Paleo Strawberry Muffins and Going to a Strawberry
Patch *Music*
“So breakfast is something that we like to keep simple, we typically eat scrambled
eggs or hardboiled eggs with a paleo pancake or waffle. My husbands bakes a batch or pancakes or waffles
on the weekend and he’ll make a double or triple batch so that way we can freeze the
rest and then just take out one for each person throughout the week, and then it just makes
it a really simple, easy, fast meal.” *Music*
“We are at a local pick-your-own-strawberries farm today to pick some strawberries. This is a fun activity to do with kids and
to show them where food comes from and just, you know, it’s fun to be able to pick your
own berries and then come home and make something cool out of it. *Music*
“Lunch today is leftover grilled chicken that we marinated in balsamic vinegar, olive
oil, and thai herbs with some brussel sprouts that were roasted with bacon and avocado oil. “And now I’m going to make some roasted
strawberry muffins, which is a nut free paleo recipe that I actually have on my website
at thrivingonpaleo.com. “I’ve lined a sheet pan with parchment
paper and I’ve gone ahead and preheated my oven to 350 degrees fahrenheit. Now I’m also slicing strawberries, I’m
taking the tops off and I’m slicing them in half and I am measuring them on a scale
because I wanna get about a pound. “Okay, I’m at a pound now so I’m gonna
go ahead and pour these onto the baking sheet. Now comes the part where you flavor the strawberries. If you follow my recipe it says to do it in
a bowl, I just kinda toss the strawberries on a sheet pan and then drizzle a little bit
of red wine vinegar or balsamic vinegar onto the pan with a little bit of honey, a little
bit of salt and the recipe also says to use melted coconut oil but I just kind of put
in about a half tablespoon or so of coconut oil and then I just let it melt and I’ll
toss it in the oven. “Kind of giving you the toss before I throw
it into the oven. Put this in the oven at 350 for about forty
minutes. Just giving them a toss after the coconut
oil has melted. So while the strawberries are roasting in
the oven I’m going to go ahead and get all the rest of the ingredients ready for the
muffins.” *Music*
“Now I’m going to go ahead and mix together the wet ingredients. The recipe calls for four eggs, and I always
either do the eggs first into the bowl or crack the eggs separately into a separate
bowl because nobody wants eggshells in their muffins or cakes or anything like that. *Music*
“And the strawberries are now done so I’m going to take them out of the oven, they’re
great. Now it’s time to put the wet ingredients
into the dry ingredients.” *Music*
“And I’m actually going to make this a little fun today because I have the kids home
and we’re going to put some Enjoy Life dairy-free chocolate chunks into the batter too, you
definitely don’t have to do this but it’s just a little way to make it more fun, and
I will mix them in as well, and then I use a regular ice cream scoop to scoop batter
into the muffin tin. Okay, so once these are more or less filled
in evenly I’m going to go ahead and put these in the oven at 350 fahrenheit for about
twenty-two minutes or until a toothpick comes out clean. “Time to check the muffins. And if you notice that I have it at 375 even
though I said 350 that’s because my oven consistently runs pretty low, so even though
it says 375, if you check inside here we actually have an oven thermometer over here and it
says 350, so a very good idea to have one of these to know exactly what your oven is
running at. And they’re coming out clean so they’re
done.” *Music*
“Dinner is turkey and apricot burgers and everything carrots from well-fed weeknights
by Melissa Joulwan, which we obviously love. *Music*