Recipe: Paleo Mini Matcha Muffins

Mini Matcha Muffins

Prep Time:10 Min Cook Time:20 Min Total Time:30 Min
Serves 8

For The Muffins

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 2 tbsp matcha tea powder
  • 5 eggs
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/2 cup orange juice
  • For The Topping
  • 4 oz unsweetened chocolate
  • 3/4 cup pistachios, shelled



  • Preheat oven to 350F. Grease a mini muffins pan, set aside.
  • Combine almond flour, coconut flour, salt and matcha tea powder in a medium mixing bowl.
  • Whisk the eggs, honey, olive oil and orange juice together, then gradually beat into the dry mixture.
  • Spoon into the muffin cups, then bake in the pre-heated oven for 20 minutes (or until a tester comes out clean but the tops are not singed).
  • For the topping, melt the chocolate in a microwave until melted (approximately 1:15 minutes in mine) or over a double boiler until smooth. While it melts, chop the pistachios very fine.
  • Once the chocolate is melted, dip the tines of a fork into it and drizzle over the tops of the cooled muffins.
  • Sprinkle the pistachios over the chocolate before it hardens, then let it cool.

I used a 24-cup mini muffins pan, put this could potentially be made in a full size muffin tin. Just extend the cooking time and keep an eye on them to make sure they cook without burning.

food and fitness adventures | grok grub


Infused Water Ideas by Lisa at


If any of you followed JSA back in the day, I did an infused water post that was horribly composed and terribly written. This week’s Weight Loss Wednesday is about hydration, so I thought, why not redo that awful old post with new infused water ideas? It feels so weird to always be drinking water nowadays because I used to hate drinking water.

 I had friends in high school and in my undergrad who seemed to have a water bottle within arms reach at all times. They seemed to be constantly drinking water, it was unbelievable. There were a couple times that I experimented with drinking 2L of water in a day. You know what I discovered? The worst thing about drinking the recommended amount of water isn’t actually the act of drinking the water, but it’s the constant need to go to the bathroom that naturally comes from drinking 2L of water a day.


Now, obviously, those who know me now know that I have become that person who always has a water bottle. I probably don’t drink 2L a day, it’s probably closer to 4-6 cups, but even still, having to go to the bathroom but being stuck on the subway during rush hour is possibly one of the worst feelings.


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Secret Detox Drink – Transform Your Kitchen – Dr. Josh Axe

Dr. Josh Axe


  • 1 glass of water (12-16 oz.)
  • 2 Tbsp. Bragg – Apple Cider Vinegar
  • 2 Tbsp. lemon juice
  • 1 tsp. cinnamon
  • 1 dash cayenne pepper (optional)
  • 1 packet White Stevia Powder


  • Blend all ingredients together

Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid which has been shown to lower blood pressure up to 6%. It can also help eat up the starches if you do eat grains in your diet. (I use Bragg – Apple Cider Vinegar)

Lemon juice helps balance blood sugar and has an alkaline effect on your body helping to regulate ph. It contains, Vitamin C. (I use Lakewood Organic PURE Lemon Juice)

Cinnamon is one of the best anti-oxidants on the planet. It is the number one herb/spice for balancing blood sugar.

Cayenne Pepper has been shown to drop blood pressure, increase metabolism.

Stevia is an all natural sweetener made from the stevia plant and it is a great replacement for any artificial sweeteners. (I use NuNaturals – White Stevia Powder)

Figs prosciutto by


  • fresh figs, sliced in half
  • soft, flavorful cheese, such as gorgonzola dolce, goat or brie
  • prosciutto, thinly sliced
  • honey, for drizzling
  • coarse sea salt

Preheat the oven to 350°F
Stuff a small ball of cheese into the center of each fig half.
Wrap the fig halves with narrow strips of prosciutto. The prosciutto will easily stick to itself, so no need to be perfect.
Place the fig halves on a baking sheet and bake for about 10 minutes. Remove and allow to cool slightly. Plate, and drizzle with honey and a light sprinkling of sea salt.
Prep Time: 30 minutes Cook time: 30 minutes Yield: 6-8 scones


Paleo Granola by


  • 2 cups mixed almonds, hazelnuts, macadamia and brazil nuts
  • 1 cup dried plums or dried cherries, cranberries or apricots
  • 1/2 cup pepitas (pumpkin seeds, activated if possible)
  • 1/2 cup hazelnut or almond meal
  • 1 cup desiccated coconut, unsweetened
  • 1/2 cup coconut flakes (if you have them)
  • 1-2  tbsps chia seeds
  • 1/2 cup melted coconut oil
  • 5-6 tbsp honey, rice malt syrup, maple syrup or a little less coconut syrup (it’s usually more concentrated)
  • 1 tsp vanilla extract
  • Optional but very nice: zest of 1 orange
  • You will need a food processor or some other way to break the nuts into smaller crumbs


  1. Preheat oven to 165C (330F).
  2. Add whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes.
  3. Mix processed nuts and all other ingredients in a large mixing bowl. Use a wooden spoon or a spatula to break down the clumps, which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.
  4. Line a deepish roasting tray with baking paper, making sure the sides are covered. Spoon the mix into a tray and flatten with a spatula.
  5. Bake for 18-20 minutes in total or until golden brown on top. Make sure to mix through at a 10 minute point to expose more of the granola to the heat.
  6. Remove and let it cool completely. You can even refrigerate it for 10 minutes, this solidifies coconut oil and honey in it.
  7. Break into crumbs and pieces using your hands or a spoon. Transfer to an air-tight container. I transfer mine still in the baking paper and keep it, unrefridgerated, in a large plastic container for up to a week.

Preparation time: 10 minutes

Cooking time: 20 minutes

Number of servings: 10-12

Day Spa Mango Ginger Water

by Audrey Johns

Did you know Ginger and Mango both boost your metabolism?

Along with boosting your metabolism ginger also is a natural pain reliever, from migraines to menstrual cramps ginger heals a lot of pain. It also helps reduce morning or motion sickness and banishes heart burn! Mangos not only boost metabolism, they also aid in digestion, boost your memory and increases your sex drive! This one little drink will do a lot for your body, so make a big pitcher today and enjoy.

Makes 4 litres, refill 4 litre pitcher 2-4 times until flavour is lost.


  • 1 inch Ginger Root, peeled and sliced
  • 1 cup Frozen Mango- fresh is fine too

Get Started:

To peel the ginger use the back of a spoon or a vegetable peeler, just peel the part that you will be using. Using a sharp knife slice ginger into 3-4 coin sized slices. You want them about the size and thickness of the coin.

-Drop into your pitcher and add in the mango.

-Top with 3 cups of ice and then add with water.(the ice is important, it holds down the ginger and mango to help infuse the water)

-Place in your fridge for 1-3 hours before serving.

-When serving add a couple frozen mango chunks in a pretty glass for ice cubes.

This will keep in the fridge for 24 hours.

Drink – Not So Dark & Stormy

A Woman Stiring a Drink

The traditional dark & stormy is made with dark Bermuda rum, ginger beer, and a squeeze of lime. Ginger beer has no more beer in it than ginger ale has ale, but it tastes zippier. We’ve upped the lime and replaced the rum with a dash of molasses (what rum is distilled from in the first place, and a very good source of iron, calcium, potassium, and other minerals).

1/4 cup fresh lime juice
1/2 tsp. blackstrap molasses
1 cup ginger beer

Garnish: lime wedge

Directions: In a wide glass, add ice, lime juice, and molasses, then pour ginger beer over all. Stir well, as molasses is thick, particularly when cold. Float the lime wedge on top. Your average bar may not have molasses on hand; see what else the bartender can offer!

15 Delicious Non-Alcoholic Spritzers, Sodas, and Mocktails

by Cambria Bold


Here are 15 favourites:

• 1 Non-Alcoholic Sangria
• 2 Drink Recipe: Kumquat Spritzer
• 3 Sparkling Rosemary Limemade
• 4 Iced Green Tea Elixir with Ginger and Lemon
• 5 Drink Recipe: Asian Pear Sparkler

• 6 Drink Recipe: Pink Grapefruit and Pomegranate Soda
• 7 Drink Recipe: Rosemary Citrus Spritzer
• 8 Drink Recipe: Watermelon Strawberry Cooler
• 9 Drink Recipe: Elderberry Shrub
• 10 Spring Drink: Blackberry Elderflower Spritzer with Mint

• 11 Recipe: Non-Alcoholic Maple & Grapefruit Cocktail
• 12 Breakfast Mocktail: Orange and Elderflower Spritzer
• 13 The Meg Ryan: A Bright and Bubbly Berry Drink
• 14 Drink Recipe: Strawberry Basil Sodas
• 15 Mother’s Day Cocktail: Hibiscus Mimosa – Top with sparkling water instead of wine for the mocktail version!

Asian Pear Sparkler Makes about 6 drinks


1 cup freshly pressed Asian pear juice*
1 teaspoon lemon juice
3/4 cups honey
1/4 cup sugar
1 (4-inch) sprig fresh rosemary
1 (1-inch) piece fresh ginger, peeled and cut into coins
Small grating of fresh nutmeg
Soda water

Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.

Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely.

To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor.

*Note: Use the most flavorful Asian pear you can find; Hosui is a consistently sweet variety. Making 1 cup of juice requires about 1 (12-ounce) pear, peeled and cored. If using a juicer, follow manufacturer’s instructions to extract the juice and discard the pulp. If using blender or food processor, puree the pear until smooth, strain through a fine-mesh strainer, and discard the solids. If you wind up with a little less than 1 cup, top it off with water.

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