Today is a big day. I’m packing up my backpack and doing something I said I would never do. I’m heading back to school! Ok, not really. I hated school. But I am continuing my education and finally growing up. After having a blog for 6 years and a professional camera for 4, I decided it was finally time to actually figure out how to take my camera off of automatic and learn what the hell I’m doing when I take photos of food. Especially since I finally invested in a newer camera last month and I really want to fully understand all the nobs and buttons. And teaching myself just isn’t going to happen. So when my friend at the gym mentioned a photography school nearby, I decided to finally do it. It’s 1 class a week for 4 weeks and each class is 3 hours, so it’s a big time commitment but I’m SO pumped to finally figure my sh*t out so I can finally be less of a hot mess.
Now I just need to sign up for one of Sarah’s photography workshops from Broma Bakery. I just interviewed her for my podcast yesterday and I’m SO PUMPED to hopefully sign up for her next food photography workshop. She’s rad.
Speaking of my podcast, have you listened yet?! I have 53 episodes so I have plenty to listen to if you haven’t! And I have a big list of new people coming to the podcast soon:
- Miranda Chivers
- Sal of Mind Pump Media
- Kathleen of Carrie Bradshaw Lied
- Sarah of Broma Bakery
- Miguel and Veronica of Siete Foods
- Jessica of How Sweet Eats
All of the interviews have been so fun. Even though I’m an only child and absolutely love being by myself and even talking to myself…talking to cool human beings is way more entertaining.
Speaking of entertaining, how perfect are these little sliders for a football game party or whatever people are calling those these days. I don’t go to or host sports parties, but I support anything that includes food. And these little slider buns are easier than ever to make because they are made with a paleo baking flour!! I was recently chatting with my friends from Nuts.com, talking about the items I have the hardest time finding and a paleo baking flour was the first thing on my mind. And since Nuts.com is so cool, they worked hard to get the mix on their website! I’ve already used it once for my Basil Tangerine Pound Cake, which is damn tasty..
The mix is made with almond flour, arrowroot starch, organic coconut flour, and tapioca flour and comes in a big 1 pound bag. You can use it as a 1:1 replacement for conventional wheat flour so you can create grain-free pizza, pancakes, muffins, flatbreads, cakes and more, all while using this grain-free, dairy-free, gluten-free and bean-free flour that is high in fiber and protein! Before, I used Nuts.com for nuts, seeds and dried fruit, but they now offer so much more so I can grab chia seeds, herbs & spices, ghee, sweeteners and so many other cool products! Try out their paleo baking flour here!
For the cornbread muffins
- 2 cups Nuts.com Paleo Baking Flour
- 1 teaspoon baking soda
- pinch of salt
- 2 medium eggs
- 1/3 cup melted ghee
- 1/4 cup honey
- 3/4 cup unsweetened almond milk
- 1 jalapeño, minced
- 1 jalapeño, sliced
For the meatballs
- 3/4 pound ground pork
- 1 egg
- 3 tablespoon minced white onion
- 1 garlic clove, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
For the sloppy joe mix
- 1/2 white onion, minced
- 1/2 red bell pepper, minced
- 1/2 green bell pepper, minced
- 3/4 pound ground beef
- 3 garlic cloves, minced
- 1 (14 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 2 tablespoons coconut aminos
- 1 tablespoon dijon mustard
- 1 tablespoon chili powder
- salt and pepper, to taste
- Preheat oven to 350 degrees F. Line a muffin pan with silicone liners and spray them with coconut oil spray.
- In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Add 2-3 tablespoons of the cornbread batter to each silicone liner in the muffin tin until filled evenly throughout. Then top each one with a jalapeño slice. Place in oven to bake for 25-30 minutes or until a toothpick comes out clean and tops are slightly browned.
- While the muffins bake, add all ingredients for the meatballs to a large bowl and work together with your hands then form into 12 small round meatballs. Place a large pan over medium heat and add a bit of ghee. Add all the meatballs to pan and cook on all sides for 2 minutes, until browned. Then place on a baking sheet. Once the cornbread muffins are done cooking, remove then place the baking sheet with meatballs into the oven to bake for 8 minutes, until cooked through.
- While the meatballs bake, place white onion and green & red bell peppers into the same pan that you cooked the meatballs in. Use a wooden spoon to scrape the bottom of the pan and cook until onion becomes translucent. Then add the ground beef and garlic and cooked until meat has broken into small pieces and is browned completely.
- Lastly, add tomato sauce, tomato paste, honey, coconut aminos, mustard, chili powder and salt and pepper. Let reduce for 10 minutes until slightly thickened.
- Cut each cornbread muffin in half to create a slider, place a meatball on the slider, then top with a spoon full of sloppy joe mixture then top with the top bun. Repeat on all the siders and eat up!
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