Hi friends! It is officially blueberry season which makes me one happy girl. And in honour of the blueberries that are overflowing the farmers markets and grocery stores right now I came up with a Banana Coconut Blueberry Muffin recipe for you. I hope you’re excited!
But before we get to that there are a few things on my mind this week that I need to get off my chest.

I am sure by now you have heard the story about Cecil the lion. And if you are for some reason living under a rock and haven’t heard you can read about it here. This totally breaks my heart. It has been a while since a news piece has had such an emotional impact on me. As far as I’m concerned there is absolutely no justification for what Dr. Palmer did. His actions are inexcusable. This was a deliberately planned act to kill an endangered, and beloved, animal. There is no other way to look at it. I cannot even begin to understand how he thought this was okay to do. In my mind it is no different than killing a human being. Yes I know that may sound harsh but I know there are many of you out there who agree with me. And there will also be many others that don’t. That’s okay. We are allowed to disagree. I personally hope that Dr. Palmer is found and punished to the highest degree. I would really like to see him jailed for his crimes, but I suspect he will only be asked to pay a little fine and will then be able to carry on with life. On to planning his next animal kill (because we all know he will do it again if he isn’t stopped). What’s really sad is I am sure killings like this are happening all the time without us even knowing. This one just happened to make the news because of how famous Cecil was. It’s beyond horrifying. I feel sick just thinking about it. Has anyone else been as affected by this story as I have?

Alright moving on to happier things… Like vacations! Because who doesn’t love vacation? I am so excited to be heading to Mexico in a couple weeks. One whole week of sand, sun, relaxation and freedom from work. Sounds like heaven to me. My countdown is officially on. It’s been almost two years since I have been to the beach. Horrible right? Now I have to admit that I am a little nervous about the food situation in Mexico. We are heading to an all-inclusive and this will be the first time in five years that I have travelled to a place where I don’t have my own kitchen. Leaving my food preparation up to someone else definitely scares me, but my bowel symptoms have been under good control for a while now and it will likely be good for me to have a break from the kitchen. Hopefully anyways! I will be loading my suitcase with probiotics and activated charcoal just in case. And will likely pack a few cans of tuna, sardines and Epic bars in case I can’t find any safe options at a certain meal. Because let’s be honest, I never feel comfortable travelling without food. Lots of food. If you’re curious, you can read my Tips for Travelling Post that discusses what I typically bring with me when I do travel.

I will leave it there for today folks. As always I would be thrilled if you followed my social media pages on Instagram, Facebook, Pinterest and Twitter.

Until next time, happy eating!

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Paleo Banana Coconut Blueberry Muffins

(AIP, Gluten Free, Nut Free)

Ingredients

• 1/2 cup organic coconut flour
• 2 tbsp organic coconut flour
• 2 bananas, pureed equal to 1 cup pureed
• 1/4 cup tapioca flour
• 1/2 cup full fat coconut milk
• 1/4 cup melted coconut oil
• 1/4 cup melted coconut butter or manna or concentrate
• 1/4 cup honey local is best
• 2 eggs preferably from cage free chickens
• 1 tsp organic vanilla extract Omit for AIP
• 1 tsp gluten free baking soda
• 1 tsp ground organic cinnamon
• 1 pinch sea salt
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350F

2. Puree the bananas in your food processor and transfer the puree to a large mixing bowl

3. Add the remaining ingredients (except the blueberries) to the bowl and mix well with a spoon or pastry blender

4. Gently stir in the blueberries

5. Line a muffin tray with your silicone muffin cups

6. Fill each muffin cup with the batter

7. Transfer your muffin tray to the oven and bake for 24-27 minutes (mine took 25), or until a toothpick inserted into a muffin comes out clean 

8. Remove from oven, let cool for 20-30 minutes

9. Serve and enjoy!