Relax at Tranquility

The journey towards beauty, health & wellness begins at Tranquility.

Putting Your Best Face Forward….. breakfast, lunch and chocolate! February 10, 2013

Filed under: Confidence,Miscellaneous,Recipes — relaxattranquility @ 1:42 pm
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Found some new recipes to try out on Bev! They are all PALEO so no grain allowed!  The meats and eggs were  purchased from Walnut Family Farm and the produce from Door to Door Organics.  Both companies are great for organic foods that are convenient, cost effective and delicious! I highly recommend you check them out!
So I made the meatloaf and egg muffins in mini portions. If they aren’t all eaten in a few days, they can be frozen for later on.  The pudding recipe also makes ALOT, so it can be frozen in ice cube tray.  Just pop out a chocolaty cube to add flavor and texture to smoothies anytime!
Bev, I hope you enjoy these recipes. You have become my food guinea pig! You are looking great!
XOXO, Dr. Emily
meatloaf muffins
1/4 can tomato paste (No Salt Added if available)
1 tsp Italian SeasoningLoafs:
1 lb ground meat ( I mixed pork and beef)
½ of a carrot, chopped
1 stalk of celery, chopped
½ of a white (or yellow, or red) onion finely diced
1 egg (Omega-3 if available)
3/4 can of tomato paste (No Salt Added if available)
1 clove garlic, minced
1 teaspoon black pepper
1 teaspoon Italian seasoningInstructions:
Preheat oven to 350 degreesSauce:
This part is easy. Add water to tomato paste until you get a nice consistency and mix all ingredients together. A nice consistency would be one similar to ketchup.Loafs:
1. Mix all ingredients together in a big mixing bowl.
2. Fill Muffin Tins about ¾ full with meat mixture
3. Paint some of your sauce on top of your mini-loaves.
4. Put in the oven and bake for 20 minutes.

These make perfectly portable snack-sized protein/veggie portions! They can be frozen and thawed at a later time as well!

Paleo Egg Muffins

egg muffins


  • 1 Trader Joes Chicken Sausage, diced
  • 1 dozen eggs ( I only had to use 10 eggs because the farm fresh eggs were huge!)
  • 5 broccoli florets, chopped
  • 2 baby bella mushrooms, chopped (with my pampered chef chopper ofcourse!)
  • Cooking Spray ( shockingly I make my own cooking spray by combining equal parts water and grapeseed oil in a misting bottle…. shake, pump and spray)
  • 1/4 tsp. dry ground mustard
  • 1/4 tsp. Season salt (Mine was from Tastefully Simple)


  1. Preheat oven to 350 degrees F.
  2. In a medium/large bowl scramble eggs and seasonings.
  3. Grease the cups of one muffin tin with oil.
  4. Place equal amounts of sausage and veggies in the bottoms of the muffin tins.
  5. Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin.
  6. Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
  7. Use a knife to loosen the egg muffin from the sides of the pan. (They came out pretty cleanly for me.)
2 ripe avocados
1/2 cup cocoa powder (I used cocoa power from Dove Chocolates. Tranquility will be hosting a “Chocolate Party” soon to raise money for the LivingWell Bridge Walk…. details TBA!)
1/2 cup honey or maple syrup
2 tablespoon coconut oil
1 tsp vanilla extractWhip it all up in a food processor, spoon into some small bowls (it’s very thick – like it should be..), and top with a little coconut whipped cream, berries, and some cocoa powder. Really, it’s fantastic.


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