Honey "Cornbread" Muffins

This honey "cornbread" muffin recipe is from the cookbook "Every Last Crumb."  It is great in terms of taste and texture.  I served ours with a pot of soup.  I've made these a couple times and think they are way too sweet.  The last time I made them I cut the honey back to 1/3 of a cup.  They were perfect! 

Creamy Garlic Spaghetti Squash

Here's a different twist on spaghetti squash.

1 spaghetti squash, cooked and shredded
4 Tbsp salted butter (I used Kerrygold)
4 Tbsp arrowroot powder
2-4 cloves garlic, minced
1/2 cup full fat coconut milk
2 tsp dried parsley

Melt butter in a large skillet.  Add garlic for a minute.  Whisk in arrowroot to create a roux.Cook on medium heat until thick and bubbly.  Slowly add coconut milk.  Add parsley.  When hot & thick, fold in squash.  Cover with lid and heat through.  Top with mozzarella cheese if desired.

Here's ours with the rest of supper.  Chicken thigh, turkey bacon wrapped asparagus, creamy garlic spaghetti squash and a paleo blueberry muffin.

Turkey Bacon Wrapped Asparagus

Here's a side dish that is simple, elegant and so tasty!

24 spears asparagus, cleaned and trimmed
8 slices turkey bacon (I use Applegate brand)
olive oil
lemon pepper seasoning

Rub asparagus spears in olive oil and bundle 3 spears together with 1 piece of bacon.  Place on a baking sheet.  Sprinkle with lemon pepper seasoning.  Bake at 400 for 20 minutes or until asparagus is tender.

Mongolian Beef over Cauliflower Rice

This recipe tasted like it was a very unhealthy take-out dish!  It felt like a real treat when I was eating it.  It was well received by my family, did not take long to prepare, and made a quick-to-eat weeknight meal.  The fried egg on top was optional on the recipe, we liked it.  Enjoy this Mongolian Beef over Cauliflower Rice recipe.