fall is here, so let’s celebrate with pumpkin scones!

I love Fall. Fall means crisp air, warm sweaters, changing leaves, and pumpkin everything. Plus, everyone knows it’s baking season.

So when I woke up on Friday morning after coming home from a trip to San Diego (where the seasons don’t actually change) to the smell of Fall, my soul was happy. I’ve been in need of change after a bit of a rough summer, and the changing seasons bring with them some new perspective. I went for a walk to take it all in, and took the time to notice the beautiful autumn leaves everywhere, the crispness in the air, and a sense of peace (new morning routine) and I knew it was truly here. As soon as I got back, it was straight to the kitchen to get the creative baking juices flowing with that most special Fall ingredient.

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Who doesn’t love pumpkin? Who doesn’t love a warm cup of coffee with a delicious scone on a Fall morning? If you love these things like I do, keep reading. If you don’t, keep reading. I hope to change your mind by Christmas time. Expect lots of great recipes that include pumpkin coming your way, from desserts, and breakfast baked goods to stews, crock pot dishes, and all kinds of main meals. I don’t plan on overwhelming any dish with pumpkin, but a faint hint of this wonderful flavor can really do wonders for all kinds of dishes. It’s versatile, offers a great consistency, and is super healthy too! So here we go; Introducing my very first Fall recipe of the year, and therefore, my very first Fall blog recipe ever! Paleo Pumpkin Chocolate Chip Scones… a great start to any Fall morning!

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Paleo Pumpkin Chocolate Chip Scones (GF)

  • Servings: 6
  • Time: 30 min
  • Difficulty: easy
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WHAT YOU NEED:

  • 1 cup almond flour
  • 2 TB coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 2 tablespoons cold grass-fed butter (I used Paleo Butter)
  • 1 large pastured egg
  • 1/3 cup organic pumpkin purée
  • 1 TB apple cider vinegar
  • 1 TB maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips (I used Enjoy Life)

WHAT YOU DO:

  • preheat oven to 350 degrees
  • mix almond flour, coconut flour, baking soda, spices, and salt in a medium bowl
  • now, break your butter into bits and work into the flour until you have a crumbly flour mixture
  • in a separate bowl combine egg, pumpkin, vinegar, maple syrup, and vanilla
  • pour wet ingredients into dry and combine until you have a sticky dough
  • fold in your chocolate chips and make a dough ball
  • stick dough into the fridge for 20 minutes to make it easier to work with
  • now flatten it out on a baking sheet like a big thick pancake
  • cut into 6 even triangles and separate (at least 1/4 inch between them)
  • bake for 20-25 minutes until lightly browned and a toothpick comes out clean
  • let them cool and enjoy!

* find notes on all of my ingredients HERE

These were a real hit in our house. Happy Fall everyone! What’s your favorite pumpkin recipe? Give me some ideas in the comments below, and I’ll get creative!

morning glory muffins

Next weekend, my husband and I will be celebrating our 1 year anniversary, which means I have been having flashbacks to our beautiful wedding and the Kauai honeymoon that followed. I will never forget the mornings when we woke up at 5:30 am, walked along the beach to watch the sunrise, and ended up at the most amazing coffee shop ever to enjoy cold brew coffee with REAL coconut cream and the most delicious gluten free morning glory muffins you could ever imagine. Heaven.. am I right? Take me back.

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how about that for a sunrise?

Well, in celebration of a year of wedded bliss to the most amazing man, I decided to make my own morning glory recipe that would bring back those wonderful memories and take us back to that little slice of heaven (until we can get back there for reals). I made some tweaks, of course, to make the recipe my own because there is no sense in trying to recreate something so perfect. I also made these more “paleo friendly”, as the Kauai treats had raw sugar and gluten-free flour (but were not grain-free). I used coconut flour, pastured eggs, maple syrup soaked organic carrots, cinnamon, and other delicious ingredients to bring you my version of Java Kai Kauai morning glory muffins (aka little cakes from heaven). With the added sweetness of the frosting these are a perfect treat anytime!

So I hope you make these and create your own memories enjoying each delicious bite. They are sweet enough to have as a cupcake, but clean enough to enjoy for breakfast, making them the best of both worlds. Let me know what you think!

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Morning Glory Muffins (GF, DF)

  • Servings: 12
  • Time: 30 min
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 3-4 (depending on size) whole raw carrots
  • 1/3 cup grade B maple syrup
  • 1/4 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 5 pastured eggs
  • 2 tsp pure vanilla
  • 1/2 cup coconut oil (melted)
  • 1/2 cup organic raw walnuts

for the optional frosting

  • 2 TB cup grass fed butter (I used Paleo Butter)
  • 2 TB coconut oil
  • 2 TB coconut butter (I used maple pancake Sweet Spreads)
  • 1 TB maple syrup
  • 1/4 tsp vanilla

WHAT TO DO:

  • peel your carrots and then grate them with a cheese grater
  • place grated carrot into a glass bowl or tupperware
  • pour maple syrup on top, mix it up, and leave it in the fridge for an hour or so
  • set oven to 325°F.
  • in a small bowl mix coconut flour, cinnamon, salt, coconut sugar, and baking soda
  • in a larger bowl, blend eggs, vanilla, and melted coconut oil
  • now add your dry ingredients to the wet and mix well
  • remove your carrots and fold these into your batter
  • now fold in your chopped walnuts (save some for garnish if you’d like)
  • place muffin papers in your muffin tin and pour batter evenly into each (I used a 1/4 cup for this)
  • bake for 18-20 minutes (start checking at 15)
  • you’ll know they’re done when toothpick comes out clean (don’t overcook!)
  • to make your frosting, put all ingredients in a blender and press go until blended
  • frosting will be liquid, so give it plenty of time to turn into frosting consistency (fridge will help)
  • when your muffins are done, let them cool all the way (I popped mine in the fridge to avoid a melty frosting mess)
  • frost them up and ENJOY!!

paleo vanilla ice cream (no ice cream maker needed)

Because I refuse to admit that summer is coming to a close just yet (even though I LOVE everything about Fall), I decided to finally take the leap and try making my own homemade ice cream. I do not have an ice cream maker, so I knew it was going to be a challenge, but that never stopped this girl. Challenge accepted….

It’s hard to go wrong with pure vanilla ice cream. It’s a classic that everyone loves and it’s the perfect base for all kinds of creative flavors. You can take this recipe, and mix in whatever you’d like; think crumbled candied walnuts (which I will be trying later today), salted caramel, your favorite paleo cookie recipe (or dough), or whatever else your heart desires. This ice cream is also a great base for your favorite toppings too; think Sweet Spreads (may I recommend the chocolate brownie?), almond butter, fudge. Ok my mouth is watering.

What I realized this weekend, is that it’s also the perfect ice cream for an ice cream sandwich, especially when beautifully squished between my Chocolate Chip Chewies.

Oh, and bonus points for the added secret ingredient! By adding grass fed collagen to this recipe, the ice cream won’t get ice crystals, keeping it super creamy without an ice cream maker. AND you get the added health benefits of collagen (see THIS post for more), so you can indulge in a treat and feel good about it.

So here you are, super simple, surprisingly easy classic vanilla ice cream.

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Paleo Vanilla Ice Cream (GF, NF, DF)

  • Servings: 4
  • Time: 7 hours
  • Difficulty: moderate
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WHAT YOU NEED:

  • 1 can of full fat coconut milk from the can
  • 3 TB pure maple syrup (honey will also work here)
  • 1 tsp pure, organic vanilla extract
  • a pinch of celtic sea salt
  • 1 TB filtered room temperature water
  • 1/2 TB grass-fed gelatin (the kind that gels)

WHAT YOU DO:

  • warm a sauce pan over medium heat
  • add in coconut milk, maple syrup, vanilla, and sea salt and stir continuously until combined and at a low boil
  • mix 1 TB of water with 1/2 TB of collagen until you have an even jelly consistency
  • drop the gelatin mixture into the saucepan and stir until all combined
  • once dissolved, pour mixture into a glass bowl and set in a larger bowl filled with ice water to cool (about 15 minutes)
  • once cooled, cover and place in the fridge for a couple of hours to cool entirely and to let the flavors meld nicely
  • after 2 hours, move to the freezer
  • after 2 hours, remove from freezer and mix with an electric hand mixer for 1-2 minutes until creamy and use a spatula to push ice cream down from the sides of the bowl
  • after 2 more hours, repeat this step with the hand mixer and then transfer to a glass tupperware or tightly covered bowl to continue freezing*
  • let freeze for at least 1 more hour and then ENJOY!!

*This is where you would fold in any additions you might want in your ice cream

icecream

See that? Not so difficult. If you make this, let me know what you think, and don’t forget to post a picture! I love to see my recipes recreated.

 

 

 

not your typical potato salad… keeping it pure

I will be the first to admit that I used to HATE potato salad (with a passion). This most likely stemmed from my detestation for all things mayonnaise. The texture, the color, the taste…. it all just grossed me out. Looking at a typical ingredient label now, I am STOKED that I hated the stuff. If you haven’t yet, take a look at a jar of Best Foods “Real” Mayo and see what you find. Or better yet, I will tell you (in this order): soybean oil (read THIS post for my thoughts on this), water, whole egg (I wouldn’t like to see the living conditions of those chickens), vinegar, salt, sugar (see HERE), calcium disodium EDTA (huh?), “natural flavors” (aka possible beaver butt juice or HFC).

Dodged that bullet.

Anyways, since diving head first into the world of real food, I have seen recipe after recipe with delicious looking meals made with actual “REAL” mayo, and I finally decided to give it another go. And guess what… this mayo hating chick actually loves the creamy, properly made condiment. Who would’ve thought? It was THIS recipe from Nom Nom Paleo that made me come around, and when I am in a pinch, I only buy Sir Kensington’s mayo, which is pretty delicious. Oh, and side note, their stone ground mustard is by far the best I have EVER had.

If you look at the ingredients for high quality mayo, this is what you get: high quality, healthy oil (olive oil, avocado oil, macadamia nut oil), egg yolks (loaded with nutrients), mustard and spices of your choice. Simple right?

So why all the crap in store-bought stuff? Well, crop oils (or crap oils, really) are a big business, which means there is money to be made and money to back the marketing to keep them on shelves; it’s also waaaay cheaper than the healthy oils and has a much longer shelf-life because of the ingredients in there that I cannot pronounce. I will not touch your average canola or soybean oil filled mayo, but when made right, this stuff can be the perfect finishing touch on a delicious recipe, simple tuna salad, bunless burger, or #hotdogasthebun (that’s a real thing). So I decided to take a chance with my new found love for mayo and whip something up for our family’s Labor Day BBQ.

So here you have it. And this was a REAL hit! Not your average potato salad…

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Pure Potato Salad (GF, NF, DF)

  • Servings: 8
  • Time: 3+ hours
  • Difficulty: moderate
  • Print

WHAT YOU NEED:

  • 2 1/2 lb red potatoes, large cur into wedges
  • 3 TB apple cider vinegar
  • 3/4 cup CLEAN mayonnaise (HERE is a great recipe, but I recommend Sir Kensington’s in a pinch)
  • 1 tsp mustard powder
  • 1-2 TB dried parsley
  • 2 TB chopped fresh tarragon
  • 1 TB minced garlic
  • 1/2 cup small dice red onion
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

WHAT YOU DO:

  • put potatoes in a pot of water (so they are submerged) and bring water to boil
  • once boiling, reduce heat to a simmer and let them cook until a fork goes through easily (about 15 minutes)
  • drain the potatoes and put them in a bowl of water to cool
  • the skin should peel off really easily at this point, so strip those taters
  • put them in a bowl and toss them in your apple cider vinegar until coated, cover, and put in the fridge for at least 3 hours (overnight is great)
  • combine mayo, mustard, parsley, tarragon, garlic, and onions in a bowl
  • add the potatoes, mix it up gently (so as not to smash them) and season with salt and pepper to taste
  • let your salad chill in the refrigerator for at least an hour before it’s time to eat
  • enjoy!!! We had ours with beautiful grilled steaks, roasted romanesco, and farmers market green salad (yum!)

What are your Summer BBQ favorites? I am planning a summer recipe round up so DO SHARE in the comments below! 

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