Eileen’s Cinnamon Ginger Apple Pie

This pie is a variation of the recipe I learned from my grandmother when I was a young budding baker.  Pies traditionally contain sugar, but the apples are very sweet of their own accord.  Combined with the cinnamon and ginger, you get a wonderfully warm and savory pie with the sweetness from the apples and cinnamon.  Enjoy after any holiday meal, and feel good about it!  You can also use a gluten free crust and a gluten free flour (almond, millet, quinoa) in the making of the pie.

  • 8-10 Apples, peeled and cored
  • 1-2 Tsp Cinnamon
  • 1-2 Tsp Ginger Paste
  • Deep dish pie crust, regular or gluten free
  • Butter
  • Flour (white, spelt, millet, almond, or quinoa)

Slice the apples and put in a large bowl.  Slowly add the cinnamon and ginger to taste, and make sure that they are well incorporated into the apple mixture.  Coat the apple mixture with flour to ensure that the juices are not too runny.  Pour the mixture into the pie crust and place 5 tabs of butter around the top of the pile.  Cover with the top crust, pinching the edges together all the way around.  With a fork poke holes around the top of the crust to vent the steam as it cooks.  You can do a wash with egg white or milk if desired.

Bake at 350 for 40-60 minutes, until the crust is browned and the apples are soft when pierced with a knife.  Enjoy!

Paleo Friendly Egg Cupcakes

  • 10-12 eggs
  • 1 green onion
  • 2 zucchini squash
  • 8 slices of bacon (Optional)
  • 1 cup of diced red & yellow peppers
  • 4 cups of fresh spinach
  • Black pepper to taste
  1. Preheat over to 350 degrees and grease two muffin pans with coconut oil.
  2. Whisk all of your eggs along with your desired amount of black pepper in a big bowl.
  3. Put in the green onion, zucchini, bacon and peppers in a food processor and process until finely chopped not smooth. Add this mixture to your eggs.
  4. Next, add the spinach into the processor, finely chop, and then add to the eggs in the bowl.
  5. Mix the egg mixture well, and then, using a measuring cup, fill the muffin pans with ¼ cup each (you’ll be able to make 18-20 cupcakes).
  6. Bake the egg cupcakes for 20-25 minutes or until the eggs are set in the middle.
  7. Enjoy!

Butternut Squash Soup

1 Med Butternut Squash-peeled, deseeded and cubed

1 medium onion- cut roughly

1-2 teaspoons salt

1-1.5 Tbsp Yellow Curry Powder

1-2 Tea Turmeric Powder

1 Can full fat coconut milk-shake vigorously before opening to blend

Prepare squash and onion and put in a pot, cover with water, do not use more water than necessary to cover squash. Bring to a boil and allow to simmer until the squash is soft when pricked with a fork. Turn off stove. Add to this the salt, curry powder, Turmeric, and can of coconut milk. Blend thoroughly with an immersion blender or in a standup blender. Reheat and serve.

Guilt-Free Blueberry Muffins


2 Cups Almond Flour

½ tea sea salt

½ tea baking soda

½ tea ground cinnamon

3 Tablespoons Erythritol*

2 Large eggs

1 Tbsp ginger paste (from a jar) or fresh grated ginger

¼ cup melted ghee (clarified butter)

12 drops Stevia

2 teaspoons lemon zest

1 ½ tea vanilla extract

1 ¼ cup blueberries

A few pumpkin seeds and fresh blueberries for the top.


  1. Preheat the oven to 350 and line a muffin pan with baking cups.
  2. Whisk dry ingredients together in a large bowl, making sure you break up any large clumps.
  3. In another bowl, whisk the wet ingredients and then gently combine the wet into the dry. Once mixed, fold in the blueberries.
  4. Divide batter into the muffin molds, filling ¾ full. Optional: sprinkle pumpkin seeds and a couple of blueberries on top.
  5. Bake for 25-30 minutes, or until tops are deep golden brown.

*Erythritol is a sugar alcohol, similar to xylitol and sorbitol. The main difference is that it is processed and absorbed in the small intestine, so there are no adverse digestive symptoms associated with it. It is also granulated like sugar. It has a zero glycemic index and doesn’t cause an insulin spike. It can be substituted for sugar in most recipes, however, you will want to use less than what is called for.