I'm working on getting all the recipes I usually enjoy all fall/winter long perfected before my kids start begging me for them. This was delicious!
1/4 c unsweetened cocoa powder
1/4 c palm sugar
1/4 c pasture raised heavy whipping cream
1- 1 1/2 c almond milk
Pour all ingredients in sauce pan on low- medium heat. Bring to slight simmer and remove from heat. Enjoy
* Add 1/2 teaspoon peppermint extract for mint cocoa
One of the things I use to really look forward to about fall was Starbucks pumpkin spice latte... Yummmm but after starting eating the Paleo way I realized I can't drink that yumminess anymore! Noooooo but I created a Paleo version. Obviously doesn't taste exactly the same but its pretty damn good! Especially with a pumpkin cupcake, donut or apple spice cake! 1 shot of espresso 1/2 teaspoon pumpkin pie spice 1 1/2 tablespoons coconut sugar 2 tablespoons pumpkin puree 1 cup hot almond milk Mix all ingredients together and pour into your favorite coffee cup and enjoy the taste of fall! pal
Fall is in the air!
I started off making vanilla muffins but ended up with apple spice when I finished! Sooo delicious!
2 1/2 cups almond flour
1 cup coconut sugar
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
2 medium apples
3 eggs
1/2 teaspoon baking soda
1/4 cup almond milk
Preheat oven to 350.
Peel and dice apples. Mix in bowl: flour, sugar, spice, baking soda. Then mix in apples, eggs, vanilla and milk. Mix well. Pour batter into lightly greased muffin tin. Bake for 35-45 mins. Then enjoy!!
I've always been a sucker for southern foods or comfort foods. Now my goal is to recreate all the foods I've always love in a healthy Paleo way! These chicken and dumplings are pretty close to the regular thing!
Soup
1 pot of boiling water
Teaspoon sea salt
2 stalks of celery
2 carrots
1 large onion
1 zucchini
3 chicken thighs
1 can or cup of natural chicken broth
Pepper to taste
Dumplings
1 cup almond flour
1/2 cup arrowroot powder
Pinch sea salt
2 eggs
Get soup started first, cut chicken into small pieces and add into boiling water. Add broth then prep all veggies into bite size pieces. All all into water and simmer for 20-25 minutes.
Start dumplings. In bowl add flour, arrowroot, salt then add eggs. Mix together then place in freezer for about 15 mins. Remove from freezer and spoon out mixture rolling into small balls. Place on plate then place back in freezer. For.another 15 mins until firm. Add dumplings to simmering pot of soup. Cover and simmer for 15 mins or until dumplings have puffed and floated to top of soup. Serve!
I personally was extremely pleasantly surprised by this recipe. Yummy! Both my kids loved it as well!
I'm all about squash in the fall! Butterut, PUMPKIN especially! Acorn etc etc... Anyway, I found an awesome recipe for squash and sausage shepherds pie.
2.5 lbs butternut squash (peeled seeded and cut into chunks)
5 tbsp butter
1 tsp sea salt
1 lb maple apple chicken sausage
8 oz sliced mushrooms
3 cloves garlic
1 cup chicken broth
1/2 cup sliced carrots
1/2 cup chopped cauliflower
Preheat oven to 425f
Cook squash in boiling water until tender.
Drain add butter and mash.
Chop sausages in 1/2 then in quarters. Mix in bowl, minced garlic, carrots, mushrooms, cauliflower and broth. Pour in baking dish and top with squash. Bake for 15-20 mins. Top with green onions if desired. Yummy!! Enjoy!
