To celebrate the launch of my first cookbook, I’m sharing a recipe from it each week so you can get a peek inside. If you’re excited and want to preorder a copy, you can do so on major book retailers. The cookbook focuses on simple, flavorful recipes that support paleo and whole-food cooking.
What can you expect from The Zenbelly Cookbook? Here are a few highlights I’m especially proud of:
- Practical How-to Sections: The opening chapters are full of techniques and tips with step-by-step photos. You’ll find guidance on sourcing quality ingredients, basic knife skills, and breaking down a whole chicken—foundational skills that make home cooking easier.
- Beautiful Food Photography: Every recipe includes two photos: an ingredients shot and a plated image. The ingredient photographs act as a helpful visual reference so you know exactly what each recipe requires before you begin.
- Fresh and Tested Recipes: The book contains about 110 recipes, most of which are new and developed specifically for the cookbook. A few favorites from the blog made the cut, but the majority are original dishes created to be approachable and reliable in any kitchen.
- Thoughtful Menus: I’ve included several full menus for holidays and dinner parties, including make-ahead strategies so you can serve an impressive meal without the last-minute scramble.
I’ll be sharing a weekly sneak peek from the book on Wednesdays for the next several months. If you’d like to follow along, consider subscribing to blog updates so you don’t miss a new recipe post. I won’t share your address, and I’ll only email when there’s a new recipe or book news.
This week, the recipe is for blueberry muffins. These muffins are designed to mimic the texture and flavor of traditional muffins while remaining paleo, grain-free, and free of refined sugars. My goal is always to create baked goods that appeal to people who don’t normally eat gluten-free or paleo food. These muffins achieve that: tender, moist, and full of juicy blueberries.
Make these while blueberries are in season for the best flavor.
Blueberry Muffins
Prep time: 10 minutes | Cook time: 20 minutes | Makes: 12 muffins
Tip: Use parchment muffin liners for easy removal and cleanup.
Ingredients:
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 fresh blueberries
Directions:
• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
• In a food processor or mixing bowl, blend the palm shortening (or butter), eggs, honey, and vanilla until smooth.
• In a separate large bowl, whisk together the almond flour, arrowroot powder, coconut flour, and baking soda until evenly combined.
• Pour the wet ingredients into the dry ingredients and stir until fully incorporated and smooth.
• Gently fold in the blueberries, taking care not to crush them.
• Divide the batter among the lined muffin cups, filling each about two-thirds full.
• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
• Allow the muffins to cool in the pan on a wire rack for a few minutes before transferring them out to cool completely.
Notes
These muffins freeze well. To freeze, cool completely, then place in an airtight container with parchment between layers. Thaw at room temperature or warm briefly in a low oven. Using fresh, ripe blueberries gives the best texture and flavor, but frozen blueberries can be used; do not thaw them first to avoid discoloring the batter.
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