blueberry and coconut muffins

3/4 cup organic virgin coconut oil, or unsalted butter
1/3 cup coconut milk
1 lg egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cup organic whole wheat flour
1/2 cup pure cane sugar
1 1/2 tsp aluminum free baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 pkg blueberries
1 cup organic unsweetened coconut flakes

organic wheat germ
cinnamon
pure cane sugar
organic unsweetened coconut

preheat over to 400F. grease or line muffin tin with liners.

melt coconut oil or butter over low heat. turn off heat and whisk coconut milk, egg and yolk and vanilla.

with a fork stir together flour through salt. add to milk/butter mixture in saucepan. fold in blueberries and coconut.

spoon into lined muffin tin. combine enough wheat germ, cinnamon, sugar and coconut to sprinkle on top of each muffin. bake 18 minutes.

sweet potato hash with italian sausage

5 sweet potatoes, diced small
2 perservative free italian sausages (i like to use pre-cooked neiman ranch), casings removed and diced
2 garlic cloves, minced
1 lg yellow onion, chopped
2 tbl pure organic maple syrup
salt and pepper

cook sweet potatoes in boiling water until tender. remove and drain.

heat olive oil in saute pan and add onion and garlic. cook on med low heat until caramelized. add sausage and cook. throw in sweet potatoes and add maple syrup. season with salt and pepper to taste.