Soooo…. Chad and I started the paleo diet this past Monday. We researched, talked with friends who have done it and had thought about it for a few weeks before diving in. Why, you ask? I definitely recognize that I do not need to “diet” or lose any weight. I’m doing this alongside my husband as he starts a workout regimen and a friend told us that if one spouse does it, the other needs to commit as well because of accountability and encouragement. I will be taking in as many calories as I can to keep up my milk supply and provide for Archie. He comes first over any “diet” modification in our lives.
We plan on having a “free” day once a week if needed if we go out with friends, weddings, game nights, etc. Other than that we plan on sticking pretty close to the original paleo food recommendations.
I felt the need to divulge this information because, obviously, you might not see the same decadent sweet treats around here for the next few weeks. One might pop through here and there as I bake for friends who are having babies right now but as for us, we are changing our ways a little bit to see if this is the right balance in our lives right now.
I won’t be talking about what I/we eat every single day but recipes that are worth sharing will be shared! And please, if you have done paleo, let me know! Share recipes, encouragement or advice (good or bad!).
Anyway, long story short, this is the first “paleo” recipe I attempted. I needed something quick and easy for breakfast to take to work and for Chad to have at home too. Enter pumpkin pecan muffins! Chad really liked them, which is always the most important stamp of approval in my book.
Pressed for time? These come together in less than 5 minutes! Happy baking!
Pumpkin Pecan Muffins
1 c almond flour
1 c pumpkin
1/4 c almond butter
1 tsp ground flax seed
1 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp sea salt
3/4 c chopped pecans
Preheat oven to 350 degrees.
Combine all your ingredients in large bowl and mix until well combined. Divide evenly into muffin tins and bake for 15-20 minutes.
Remove from oven, cool for a couple of minutes and then remove to finish cooling on cooling rack.