#cleaneatingoptions

These delicious Paleo blueberry muffins are free of grains, gluten, and dairy. They are loaded with the goodness of fresh blueberries and naturally sweetened with honey or maple syrup. Ideal for a breakfast or snack that fits the Paleo diet!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 cup fresh blueberries. Optional: 1/4 cup chopped nuts e.g., walnuts or pecans.

Instructions: Set the oven temperature to 175C 350F. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Whisk eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Add the optional chopped nuts and fresh blueberries and fold gently. Grease a muffin tin with coconut oil or line it with parchment paper liners. Spoon about 3/4 of the batter into each muffin cup. When a toothpick is inserted into a muffin, it should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your Paleo Blueberry Muffins as a tasty and nutritious snack!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Greek-style quinoa chicken stuffed peppers are packed with protein and flavor. They make a delicious and satisfying keto-friendly meal that's easy to prepare.

Ingredients: 4 large bell peppers, halved and seeded. 1 lb ground chicken. 1 cup cooked quinoa. 1/2 cup diced tomatoes. 1/4 cup chopped Kalamata olives. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add ground chicken and garlic, cook until chicken is browned and cooked through. Stir in cooked quinoa, diced tomatoes, Kalamata olives, oregano, basil, salt, and pepper. Remove skillet from heat and stir in crumbled feta cheese. Stuff each halved bell pepper with the chicken quinoa mixture. Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes, or until peppers are tender. Remove foil and bake for an additional 5-10 minutes to brown the tops if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

These Greek-style quinoa chicken stuffed peppers are packed with protein and flavor. They make a delicious and satisfying keto-friendly meal that's easy to prepare.

Ingredients: 4 large bell peppers, halved and seeded. 1 lb ground chicken. 1 cup cooked quinoa. 1/2 cup diced tomatoes. 1/4 cup chopped Kalamata olives. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add ground chicken and garlic, cook until chicken is browned and cooked through. Stir in cooked quinoa, diced tomatoes, Kalamata olives, oregano, basil, salt, and pepper. Remove skillet from heat and stir in crumbled feta cheese. Stuff each halved bell pepper with the chicken quinoa mixture. Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes, or until peppers are tender. Remove foil and bake for an additional 5-10 minutes to brown the tops if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

These Greek-style quinoa chicken stuffed peppers are packed with protein and flavor. They make a delicious and satisfying keto-friendly meal that's easy to prepare.

Ingredients: 4 large bell peppers, halved and seeded. 1 lb ground chicken. 1 cup cooked quinoa. 1/2 cup diced tomatoes. 1/4 cup chopped Kalamata olives. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add ground chicken and garlic, cook until chicken is browned and cooked through. Stir in cooked quinoa, diced tomatoes, Kalamata olives, oregano, basil, salt, and pepper. Remove skillet from heat and stir in crumbled feta cheese. Stuff each halved bell pepper with the chicken quinoa mixture. Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes, or until peppers are tender. Remove foil and bake for an additional 5-10 minutes to brown the tops if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes