sunday in the kitchen

i try to make sunday a day of preparation for my workweek, as far as food goes. today while listening to the chiefs play, i’m doing some baking. sort of in honor of halloween, i’m making these paleo-esque pumpkin muffins (recipe below) adapted from a recipe at caveman food. my main adaptation, and what makes them paleo-esque instead of straight up paleo is the addition of semi-sweet chocolate chips. i can’t help it. in the past i have made what i think is a killer pumpkin bread using a recipe that included chocolate chips. now i’m trying to do the paleo/primal thing, but can’t imagine a pumpkin bread-type recipe without the chocolate chips. and i can’t afford cacao nibs right now, so the semi-sweet chips will have to do. anyway, these pumpkin muffins are primarily for me to have something decent to eat for breakfast, so i can stop going to the med center cafeteria and eating eggs that may or may not be real (if they are real, i’m certain they’re not local, organic, or free-range), and contributing to the landfill with my daily styrofoam collection.

i’m also doing an adaptation of this roasted root veggie recipe, so i can either have it for lunch or dinner most days of the week. and i’m roasting some asparagus. yesterday i sautéed some chicken breasts that i can use in various salads and dishes throughout the week. and i have a couple of salmon filets and steaks that i’ll work into my menus at some point. so, barring any disasters, i should be good to go on the food front for the week.

paleo-esque pumpkin muffins

makes 12 muffins

1 1/2 cups almond flour

3/4 cup canned pumpkin (NOT pumpkin pie filling)

1 tsp baking powder

1 tsp baking soda

3 eggs

1/3 cup honey

3/4 tsp cinnamon

3/4 tsp nutmeg

1 tsp vanilla extract

1/8 tsp salt

1/4 cup semi-sweet chocolate chips

1/4 cup chopped pecans

preheat oven to 350°f.

mix together all the ingredients except for the chocolate chips and pecans until smooth. fold in the chips and pecans. spoon batter into 6 greased muffin cups (i use coconut oil) and bake for 20-25 minutes.

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