Cupcakes and Inspirations

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Tonight, I met an inspiration of mine: Danielle Walker. You may know her better as the face behind the “Against All Grain” paleo blog. Danielle’s first book, “Against All Grain,” is a New York Time’s best seller, and I believe her newest book, “Meals Made Simple,” will follow in the footsteps of its predecessor.

Danielle has inspired me since the moment I heard her story. When an awful auto-immune disease put her death’s door multiple times, she healed herself through clean, paleo eating and has helped many others do the same. If you’d like to read more about her journey, check out her blog:

Danielle is a fellow believer, and that shines through on her blog and in her books. Despite terrible hardships, she remains strong and filled with faith. She has recently gone through the unspeakable loss of her precious daughter, Aila. I have been praying for her frequently and if you are so inclined, please do so yourself. Danielle puts her entire soul into her writing and is perfectly transparent with her readers. I believe that this is the reason she has become such an overnight success. In addition to the fact that she has great recipes, she’s honest. Isn’t that what we all want from a writer? Honesty…a look into their true, unadulterated selves?

You can never be quite sure if people are the same as they portray themselves to be online. I can assure you, Danielle is just as sweet, caring, and kind, in person, as she appears to be online. She signed my copy of “Meals Made Simple,” and spoke with me for a few minutes about a local, organic restaurant, my PCOS, and how much she has inspired me. When we spoke, I felt important. I felt wanted. I didn’t feel like I was just another book to be signed. I didn’t feel rushed. This was my first book signing, but I am fairly certain that this was a unique and special experience.

If you’re reading this Danielle, thank you!

In honor of the “Against all Grain” philosophy, I am going to share my favorite paleo recipe…my fluffy chocolate cupcakes with chocolate ganache.


¼ cup coconut flour
¼ cup plus 2 tablespoons cocoa powder
¼ tsp sea salt
¼ tsp baking soda
4 eggs
¼ cup coconut oil
1/3 cup honey
1 ½ tsp vanilla extract
Preheat oven to 350 degrees. Grease a muffin tin with coconut oil.
Place coconut oil and honey in a large, microwave safe bowl. Heat for 30 seconds. Gently stir until the white of the coconut oil is no longer visible. When cool, the stirring should create this affect, add in the eggs and vanilla extract.
In a separate bowl, whisk together coconut flour, cocoa powder, sea salt, and baking soda.
Once incorporated, slowly pour the dry mixture into the wet (about a third at a time).
Use electric beaters to fully combine the ingredients. The consistency should resemble a thin batter.
Pour into your greased muffin tin and bake for 16-18 minutes. This should yield 6-7 cupcakes.
½ cup chocolate chips
2 tablespoons coconut oil.
Melt chocolate and coconut oil together. Stir until no lumps remain.
Spoon frosting over cupcakes, or turn the cupcakes upside down and “dunk” them in the frosting. Place a few chocolate chips on the top.
Place the cupcakes in the refrigerator until the frosting hardens.

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