Zucchini Tater Tots

I snagged this recipe from The Wellness Mama...check her out! She is amazing!

What you need:

• 2 medium zucchini
• 2 eggs
• 1 onion
• 1/2 cup Parmesan cheese (optional, can replace with almond flour or 3 tablespoons of coconut flour if you are strict)
• 1/4 cup almond flour
• 1 teaspoon each of garlic powder, salt, pepper and basil leaf

What you do:

1. Preheat oven to 400 degrees
2. Grate the zucchini with a cheese grater or food processor. 
3. Add the salt and squeeze with a towel or some paper towels to get the excess liquid out. Be sure to get as much liquid out as possible! Put in a medium sized bowl. 
4. Grate the onion and add to the bowl. Add the eggs, parmesan cheese and almond flour. 
5. 
   Sprinkle the spices on top of the mixture and mix until evenly incorporated. 
6. Well grease a muffin tin and fill about 1/2 way with mixture
7. 
   Bake for approximately 18-20 minutes or until tops and sides are starting to brown. 

Paleo Cupcakes/Frosting!! (smash cake recipe too)

I don't have any pictures of these since I can't keep them around long enough to photograph! :) Trust me, they are awesome!

What you need:
Cupcake: 

•  1/2 cup coconut flour
•  1/2 tsp sea salt
• 1/4 tsp baking soda
•  6 eggs
•  1/2 cup grapeseed oil (or EVOO but grapeseed is better!)
•  1/2 cup pure maple syrup, honey, or agave nectar
•  1 tbsp vanilla extract

*For chocolate cupcakes, add 2 tbsp cocoa powder

Chocolate Frosting:

• 1 cup of dark chocolate chips
• 1/2 cup grapeseed oil (can use EVOO, but not coconut oil...frosting will melt too easily)
• 2 tbsp pure maple syrup, honey, agave nectar
• 1 tbsp vanilla extract
• 1/4 cup almond milk
• pinch of sea salt

What you do:
For cupcakes:

1. Preheat oven to 350 degrees F
2. In a medium bowl, combine coconut flour, salt and baking soda
3. In a small bowl, combine eggs, oil, maple syrup and vanilla
4. Mix wet and dry ingredients and blend/mix together until smooth
5. Pour into muffin liners about 2/3 full (they won't rise a lot)
6. Bake for 16-18 minutes

For frosting:

1. Chop dark chocolate up and place in a saucepan
2. Pour grapeseed oil and mix with chocolate
3. Heat over low heat until melted and blended
4. Stir in maple syrup, vanilla, and salt
5. When melted, transfer chocolate to a mixing bowl and let cool on counter for 10 minutes. After it's cooled a bit, place bowl in freezer for 15-20 minutes. 
6. Use hand mixer to whip the frosting on high speed until smooth and creamy. Frosting will lighten in color. 
7. If the frosting isn't whipping well, you may need to freeze it for longer. 

**We are using the recipe for our son's smash cake. The pan we have (large cupcake pan) is huge so we are doubling the recipe. This recipe doubles perfectly!! 

ETA: Finally snagged a photo...before decorated: