To celebrate the launch of my first cookbook, I’ll be sharing one recipe from it each week so you can get a sneak peek. If you’re eager, you can preorder the book.
What can you expect from The Zenbelly Cookbook? Here are a few highlights I’m most excited about:
- How-To Guidance: The opening sections are packed with practical tips and techniques, accompanied by step-by-step photos. You’ll learn everything from selecting quality ingredients to knife skills and how to break down a whole chicken.
- Photography: Each recipe features two photos — one of the ingredients and one of the finished dish. I loved arranging the ingredient shots; they give a clear visual “before” so you know exactly what goes into each recipe.
- Recipes: While a few popular blog recipes made the cut (like the NY Style Pizza Crust and the No Joke Chocolate Cake), most of the book — roughly 100 of the 110 recipes — are brand new.
- Menus: I included several complete menus, from an adventurous Thanksgiving spread to a multi-course dinner you can prep mostly ahead of time. These menus are designed to impress while keeping you calm and collected in the kitchen.
I’ll be posting a recipe every Wednesday for the next few months. Subscribe if you don’t want to miss one — I’ll only email when there’s a new recipe or news about the blog or book. I’ll never sell your address.
This week I’m sharing my blueberry muffin recipe. They’re straightforward but have a texture that closely resembles a classic muffin. My goal is to create paleo baked goods that even non-paleo eaters enjoy without noticing a difference. These muffins are gluten-free, grain-free, paleo, and free of refined sugars.
Make these soon while fresh blueberries are in season.
Blueberry Muffins
Prep time: 10 minutes | Cook time: 20 minutes | Makes: 12 muffins
Note: Use parchment muffin liners for easiest release.
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 blueberries
Directions:
• Preheat the oven to 350°F and line a 12-cup muffin tin with parchment liners.
• In a food processor, blend the shortening (or butter), eggs, honey, and vanilla until smooth.
• In a large bowl, whisk together the almond flour, arrowroot powder, coconut flour, and baking soda.
• Pour the wet mixture into the dry ingredients and stir until thoroughly combined.
• Gently fold in the blueberries.
• Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the tin on a wire rack before removing.
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