To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE.
What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about:
- How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken.
- Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too.
- Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new.
- Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!)
I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book)
This week, I’m sharing my recipe for blueberry muffins. Nothing fancy shmancy, but I think you’ll love how much they resemble a “normal” muffin. If you’ve been hanging around this blog much, you might have noticed that I get a bit obsessive about the texture of things. My goal is always to make paleo goods that I can serve to non-paleos and gluten eaters without them batting an eye. These are no exception! I love when people ask, surprised, “These are gluten-free?” And I get to inform them that yes, they are gluten-free, and are also grain-free and paleo, and free of refined crapola.
Make these soon, while blueberries are in season and freshly picked.
prep time: 10 minutes | cook time: 20 minutes | makes: 12 muffins
➢ Make sure you have: parchment muffin liners
1⁄4 cup palm shortening or softened unsalted butter
4 large eggs
1⁄4 cup honey
1 tablespoon vanilla extract
1 1⁄4 cups almond flour
1⁄2 cup arrowroot powder
2 tablespoons coconut flour
1 teaspoon baking soda
1 1/4 cups blueberries
• Preheat the oven to 350°F and line a 12-cup muffin tin with parchment liners.
• In the bowl of a food processor, blend the shortening, eggs, honey, and vanilla.
• In a large bowl, whisk together the almond flour, arrowroot powder, coconut flour, and baking soda.
• Pour the wet ingredients into the dry and stir to thoroughly combine.
• Fold in the blueberries.
• Divide the batter among the prepared muffin cups, filling them two-thirds full, and bake for 18 to 20 minutes, or until a toothpick comes out clean.
• Cool in the muffin tin on a wire rack before removing from the pan.
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