In the fall, I’m pretty much pumpkin obsessed. I mean – lattes, bread, biscuits, chili… you name it – if it’s pumpkin – I’m all in. We even have a pumpkin patch growing in our back yard!! That was a happy accident… FYI – if you put a pumpkin in your back yard and let it go bad or sprinkle the seeds around, you’ll end up with your own pumpkin patch! We were able to harvest 5 pumpkins that got pretty big!! One was perfectly draped over an overturned wheelbarrow, so I had to snap a pic. Our pumpkins are still green, and I’m not sure I’d eat them anyway, so I will continue to use pumpkin puree for cooking. 🙂
After a couple of months of travel, a birthday and a marathon I’ve just ate whatever I wanted, and now it’s time to reign it in. Right before the holidays, you ask? Well, it’s happening. I’ve committed to a friend and client to eat paleo with one cheat meal a week, and on top of that I’m hosting an online group of people through the holidays to stay motivated! It’s called the Reverse Resolution, and if you’d like more info – let me know.
Amber and I have already been eating paleo for about a week, and I’m already feeling better. It’s super fun sharing our meals and recipes with each other and finding ways to eat healthy. The other day, we were talking about how easy and actually DELICIOUS eating this way really is.
Because I have a sweet tooth, I love trying new ways to get my fix without it being sugary, and I hit the pumpkin jackpot last night! I took Laura Lea’s pumpkin bread recipe and adapted it a bit and BAM!! I’m not a fan of coconut flour and the consistency you get when you use more than a couple of tbs, so here’s my version!!
1 can of pumpkin puree
1/4cupfull fat coconut milk
1 cup of almond flour
1 cup of almond meal (you can also just do 2 cups of almond flour if you don’t have meal)
2-3 teaspoons of pumpkin pie spice
dash of nutmeg
1 teaspoon vanilla extract
Preheat oven to 350 and spray a baking pan with coconut oil spray. In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup and eggs.
In a large mixing bowl, stir together almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt.
Add wet ingredients into dry and stir to incorporate. Empty batter into a loaf tin and bake for 50 minutes or until a toothpick comes out clean (start checking around 40 minutes).
You can add nuts, chocolate chips, coconut or raisins to the batter as well for some extra love. I also love to serve with nut butter – my fav is sunbather – and then sprinkle with pumpkin pie spice.
Okay people. I can’t ever make this bread again because it’s SO good that I literally ate almost all of it. Sorry I’m not sorry. It’s light and dense and healthy and amazing and sweet and wonderful. There aren’t enough adjectives in the dictionary. So, bottom line – you should make this and then eat it. Maybe you should share a couple of pieces if you can. Or not. Totally up to you. Let me know how you like it!! I adapted it from the Food.com’s not so healthy version and just turned it into paleo banana bread! Enjoy!
1 1⁄2 cups almond flour
1/2 cup coconut sugar
1 tsp baking soda
1⁄4 teaspoon salt
1 cup oats
2 mashed really ripe bananas (the riper the better!)
1/4 cup coconut milk
1/4 cup coconut oil
1 teaspoon vanilla
1/2 (or more!) cups chocolate chips
Preheat your oven to 350. Spray a bread pan well with coconut oil spray.
Honesty – there was no rhyme or reason to how I put these ingredients in the food processor… I added them all in except the chocolate chips and mixed!!
Fold in the chocolate chips and pour into the bread pan!
Bake at 350 for 40 min or until you can stick a fork through and it comes out clean.
These are some of the easiest cookies I’ve ever invented!! I think you could also make them as muffins because they have that muffin-like consistency! I’m a sucker for a soft cookie, so this is right up my alley!
While on Whole30 (ish) I needed some extra carbs for all of my running, so I started throwing ingredients in the food processor and came up with these!! (I since learned that vanilla extract ISN’T Whole30 compliant), but I really only ate these around my LONG ass runs, so I figured I would be forgiven.
I originally made them with raisins and coconut, but if you know me – you know I love me some chocolate, so I made them last night with chocolate chips! BAM! So easy, and so good!
1 sweet potato
3/4 cup almond meal
2 tbs coconut oil
1 tsp (or more) vanilla extract
1 tsp baking soda
1/2 cup chocolate chips or raisins
1/4-1/2 cup unsweetened coconut flakes
Preheat the oven to 350 and prepare a baking sheet with parchment paper or spray with coconut oil.
Bake your sweet potato. To save time, I prick mine with a fork and put it in the microwave 3-4 minutes each side depending on size.
When your potato is done, add it to the food processor along with the almond meal, oil, vanilla extract and baking soda. Process until blended.
If the batter is still hot from the potato – put it in the freezer to cool down for 10 minutes or so. When it has cooled, fold in the chocolate chips and coconut flakes.
Use an ice-cream scoop to scoop out each cookie onto the prepared baking sheet.
Bake 15-25 minutes until they start to turn a little golden brown on the top.
I like to cool mine in the freezer as well to help them set. They will be soft just like a baked sweet potato!!
I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!! (And maybe a little for myself too!) I found the original recipe on Paleo Running Momma and adjusted very little! I added in a little spice to just give it that fall flair.
These would be a great addition to a Thanksgiving dessert table!
¼ cup unsalted butter
¼ cup coconut sugar
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 cup gluten free flour
½ tsp baking soda
1 tsp pumpkin pie spice
pinch of fine grain sea salt
½ cup white chocolate chips
½ cup dried cranberries
Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
In a separate medium bowl, combine the dry ingredients.
Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
Stir the chocolate chips and cranberries into the dough.
If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
I wanted to try an almost paleo pumpkin pie for the holidays, and it turned out really well! I added in a white chocolate and coconut oil swirl to this one just to try it out, and it was great, but honestly – it doesn’t need it!!! If you just do the pie it’s COMPLETELY PALEO!!! I used a store bought crust which isn’t paleo, but you could always make a paleo crust! I just wanted to try out the recipe to make sure it was good enough to post!!
I didn’t let mine cook through enough, so make sure that you do! I tend to undertake things because I like my cookies soft and chewy, but a pie – you’ve got to bake that puppy through!
I adapted this recipe from Skinny Taste , and YUM! I bet your guests won’t even know it’s a healthier version of pumpkin pie!! Try it!! I hope you all have a Happy Thanksgiving!!!!
15 oz canned pumpkin
2 tbsp whipped butter, softened
3/4 cup coconut sugar
1/2 cup coconut milk (or almond milk)
1 large egg
2 large egg whites
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*
Preheat oven to 350°F.
Place pumpkin puree in a large bowl. Add butter, and mix well.
Using an electric mixer, mix in sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
To add in the white chocolate swirl… melt 1/2-3/4 cup of white chocolate and 2 tbs of coconut oil over low heat – constantly stirring so that it doesn’t burn. Before baking – add in a little more than half of the white chocolate into the pie mixture. Pour all of the pie mixture into the pie crust then drizzle the rest of the white chocolate on top and swirl in!
Okay, I’ll admit it – I have a chocolate problem. I envy those people that don’t like chocolate. (And I also wonder what the hell is wrong with them?!). So, I’m always trying to find healthier ways of using chocolate that makes me feel less bad about eating as much as I do. I told you I have a problem!!! 🙂
I found the original recipe of the donut on Running To the Kitchen, and tweaked it very little. These little things are rich, and kind of amazing. Okay, they are amazing. The great thing about donuts is that you can really have some fun with the toppings! I came up with the frosting for this and then went cray with the toppings. I topped 2 with sea salt, cinnamon and coconut sugar, 2 with coconut shavings and 2 with Gluten Free Pumpkin O’s from Trader Joe’s! INGREDIENTS FOR DONUT
3/4 cup almond flour
1/4 cup unsweetened dark cocoa powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons coconut oil
2 tablespoons honey
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 cup of dark chocolate chips
INGREDIENTS FOR FROSTING
3/4 cup of chocolate
1-2 tablespoons of coconut oil
Preheat oven to 350 degrees.
In a large bowl combine almond flour, cocoa powder, baking soda and salt.
In a separate bowl add eggs to the other wet ingredients.
Add wet ingredients to dry and stir until combined.
Fold in the chocolate chips to the batter.
Spray your donut pan really well!
Pour batter into donut pan.
Bake for 12-13 minutes. Remove from pan and transfer to cooling rack.
Let the donuts cool 30 minutes or so before making the frosting.
Heat a pan over low to medium heat and combine chocolate and coconut oil stirring constantly. Pull the pan off the heat and continue to stir until melted.
Carefully dip each donut into the frosting and add desired toppings.
Let cool or place in the fridge to help the frosting set.
This is really like a mouthful of fall, and believe me – that’s a good thing! This is the perfect breakfast, snack, after-dinner treat… The first time I made it I just felt like it needed to be a little spicier. So, if you want it spicier or sweeter – add more of both!
I adapted this one from Detoxinista by adding in raisins and less sugar, and a few other things and boom there you have it! Fall on a plate! It makes 6 large muffins or 12 smaller ones. I think I may have to go have another right now… Hope you enjoy it!
3/4 cup pumpkin puree
1/8 cup honey
1/8 cup maple syrup
1 cup almond meal
2 tbs coconut flour
1 tbs cinnamon
1 tsp pumpkin pie spice
1 tsp ground
1 tsp vanilla
1/2 tsp baking soda
1 cup raisins
Preheat your oven to 350 degrees. Line your muffin tin with muffin liners.
Add everything into a food processor or mixer except the raisins and mix until blended.
Fold in the raisins, and spoon out equal amounts into the muffin tins.
Bake 20-30 minutes until you can insert a fork and it comes out clean!