Paleo Pumpkin Pancakes

Pumpkin Pancakes

Just in time for Thanksgiving week I have one more delicious pumpkin recipe to share. Now lets be honest, I actually have many more pumpkin recipes to share, like Pumpkin Sweet Potato Spice Bread, that will probably still find their way to a post before the year is over. Pumpkin recipes are just too good.

As Thanksgiving gets closer I hope you checked out my Paleo Thanksgiving Menu for delicious recipes for the big meal. As I said before, Evan's parents are coming into town and we could not be more thrilled. Our thanksgiving day plan is to go for a morning hike and then come home to cook and enjoy a mid afternoon meal. These pancakes, along with some uncured bacon, will make a great pre hike breakfast. I serve them sprinkled with a little cinnamon!

PALEO PUMPKIN PANCAKES

Serves: 2-3, makes 6 medium pancakes

4 medjool dates, pits removed

1/4 cup whole coconut milk

3 eggs

1 tsp vanilla

1/2 cup pumpkin puree

3 Tbs coconut flour

1/3 cup almond flour

1/2 tsp baking soda

1/4 tsp salt

1 heaping tsp cinnamon

1 tsp pumpkin pie spice

1. Place dates in a microwave bowl with 1 Tbs water and heat for 30 seconds. Mash with fork. Place dates in a food processor or blender. Add milk, eggs, vanilla and pumpkin. Pulse to combine.

2. In a small bowl, stir together the rest of the ingredients (flours-spice). Add to blender. Pulse to combine.

3. Heat a small nonstick skillet over medium heat. Add 1/2 tsp coconut oil. Add pancake batter 2 heaping Tbs at a time to the pan. Cook 2-3 minutes per side. Repeat with remaining batter until all batter is cooked. Serve with a sprinkle of cinnamon. 

Paleo Thanksgiving Menu

Paleo Pumpkin Pie with Pecan Crust

It is time!! Thanksgiving is less than two weeks away and, if you are anything like me, planning for the day of family time is in full swing. I hope you will take this menu and work some or all of the recipes into your special dinner of gratitude. The blog post includes the menu, a shopping list and all recipes. Double check the shopping list and pantry list to make sure you really do have everything on the pantry list. I advise you to read through all the recipes so you can make a game plan of when to make each dish.

The menu includes recipes enough to feed four people. To feed less or more the recipes are easily adaptable. We are actually having a huge beautiful fresh free range turkey instead of just breasts at our meal but you may not want to cook a huge bird for only 2 or 4 people. Please comment with any questions you have. I will say the menu is not 100% paleo. True paleo includes no added sugars like maple syrup but if you are going to have sugar and natural organic source is the best. Also, this is a special day that warrants exceptions with moderation! I would love to hear back from you about your special day and stories of your family enjoying eating food that truly makes them feel good.

In conclusion I want to give you three tips to keep the day healthy and stress free!

1. Drink Water
2. Choose good food (organic ingredients and free range organic meat)
3. Add movement to your day whether it be a family hike after the meal (this is what we are doing... after all we live in beautiful colorado), a family fun run first thing in the morning or a bike ride. Whatever brings your family joy.


In Health and with a grateful heart,
Hillary

PALEO THANKSGIVING

Maple Spiced Roasted Turkey Breasts

Roasted Brussels Sprouts and Carrots

Sauteed Green Beans with Shallots

Maple Mashed Sweet Potatoes with Pecan Crumble

Spinach Salad with Pears and Toasted Nuts

Paleo Pumpkin Pie with Almond Crust

Slow Cooked Apples with Vanilla Coconut Ice Cream

MAPLE SPICED ROASTED TURKEY BREASTS

Adapted from Cooking Light Magazine Nov 2012

One  2 1/2-3 lb bone in, skin on free range turkey breast

3 Tbs organic maple syrup

1 Tbs olive oil or melted coconut oil

2 tsp cumin

1 tsp sea salt

1 tsp dried oregano flakes

1 tsp smoked paprika

1/2 tsp ground coriander

1 tsp ground black pepper

1. Preheat oven to 450 degrees

2. Place all ingredients except turkey in a large bowl. Whisk together. Add turkey and toss to coat- make sure you get the mixture under the skin and rubbed into meat. Marinate for 20 minutes

3. Remove turkey from marinade and place turkey in a 9x13 baking dish or a roasting pan. Discard marinade. Cover with aluminum foil. Bake for 45 minutes. Uncover and bake for 20 minutes more or until a thermometer inserted into the thickest part registers 155 degrees.

4. Remove turkey to a large platter. Cover with foil and allow to rest for at least 10 minutes. Serve

ROASTED BRUSSELS SPROUTS AND CARROTS

We love this dish and honestly have it at least once every two weeks in the fall and winter. It is simple food but is an easy addition to a large meal because it is easy to make and tastes great!

3 lbs brussels sprouts, ends removed and sprouts quartered

6 carrots, ends removed and carrots cut into 2 inch pieces

1 1/2 Tbs olive oil

1 tsp sea salt

1 tsp black pepper

1. Combine all ingredients on a large parchment paper lined baking sheet. 

2. Place in oven with turkey and cook 20 minutes. Remove from oven and turn vegetables. Return to oven and cook 10-15 minutes until tender.

SAUTEED GREEN BEANS WITH CARAMELIZED SHALLOTS

2 lbs fresh green beans, ends removed

1 large shallot, very thinly sliced (if you do not have you could substitute a small onion)

dash of salt and pepper

1. In a medium pot, bring a small amount of water to boil. Add steamer basket. Add green beans. Steam 5 minutes. 

2. Meanwhile. in a large cast iron skillet heat 1 Tbs coconut oil over medium heat. Add shallots. Cook until tender an brown. Watch them to make sure they do not burn. Remove shallots from pan.

3. Place steamed green beans in cast iron skillet. Saute 5 minutes with a dash of sea salt and 1/2 tsp pepper. Add shallots. Toss and serve.

MAPLE MASHED SWEET POTATOES WITH PECAN CRUMBLE

This recipe can me made ahead of time and then popped in to the oven as directed at the end of the recipe to heat and toast the crumble.

4 medium sweet potatoes

1 Tbs organic no salt added butter

2-3 Tbs maple syrup (amount depending on how sweet your potatoes are)

1 Tbs cinnamon

Crumble:

1/2 cup pecans, chopped

1/4 cup almond meal/flour

1 tsp cinnamon

1 Tbs melted coconut oil

1. Preheat oven to 350 degrees. Wash potatoes and wrap them individually in foil. Place on a baking sheet and place in oven. Cook for 45 minutes to 1 hour until tender.

2. Slice potatoes into large chunks and place slices in the bowl of a food processor. Add butter, syrup and cinnamon. Process until smooth. Scoop potatoes into a casserole dish.

3. In a small bowl, combing crumble ingredients. Using your hands, Crumble the topping onto the potatoes. 

4. Place dish in oven heated to 350 degrees for 10-15 minutes until potatoes are warm and crumble is toasted.

SPINACH SALAD WITH PEARS AND TOASTED NUTS

6 cups baby spinach

2 ripe bartlett pears, sliced

1/4 cup dried cranberries sweetened with orange juice

1/2 cup raw nuts (pecans or walnuts are my favorite)

Honey Mustard Dressing

1. In a large salad serving bowl, place spinach. Top with pears and cranberries.

2. In a small skillet, melt 1 tsp organic, unsalted butter. Add nuts. Toss and cook until lightly browned. 

Add nuts to salad. Toss and serve lightly dressed with Honey Mustard Dressing.

This beautiful slice of pie is served on my beautiful Grammy Crawley's china!

PALEO PUMPKIN PIE WITH ALMOND CRUST

I have posted this recipe before with a gluten free flour crust. Now I have upgraded it to be healthier and paleo! The crust is from Elana's Pantry and I did not even adapt it... you can't fix what isn't broken :)

Remember.. the cashews have to soak overnight so plan ahead.

1 cup raw cashews (NOT roasted or salted)

2 1/2 cups water

1/2 tsp sea salt

1 can (15oz) organic pumpkin puree

1 cup organic maple syrup

3 tsp pumpkin pie spice

Crust: 

1 1/2 cups pecans

1 egg

1 Tbs coconut flour

1/8 tsp sea salt

1. Place cashews, water and sea salt in a large bowl. Stir. Refrigerate overnight. When are you ready to bake, remove cashews from water and place in a blender. Discard water.

2. With cashews in blender, add pumpkin, maple syrup and pumpkin pie spice. Blend until smooth.

3. For crust, place pecans in the bowl of a food processor. Pulse until the texture of coarse gravel.

4. Pulse in egg, flour and salt until a ball forms. Place pecan mixture in a coconut oil greased 9 inch pie plate. Press mixture into pan and up the sides using your hands.

5. Pour pumpkin mixture into pecan pie shel. 

6. Bake at 400 degrees for 15 minutes then at 350 degrees for 35 minutes. 

Remove pie from oven and allow to cool for 30 minutes. Then refrigerate pie for at least two hours. 

THIS IS DELICIOUS!!

SLOW COOKED APPLES WITH VANILLA COCONUT ICE CREAM

This picture does not do the deliciousness of these apples justice. I posted this recipe only a few weeks ago too.

True Paleo means no dairy. The great thing is that for special occasions there is a delicious ice cream that is made from coconut milk. It is called SO Delicious dairy free ice creams. You can buy it at our local Sprouts or Whole Foods but I have also seen it in our King Soopers (the same thing as Kroger in the South). 

30 small apples or 20 large apples

2 Tbs cinnamon (or more to taste)

1/4 cup apple cider (make sure it is natural, unfiltered and no sugar added)

1. Peel apples and cut the sides off of the core. Place apple pieces in crock pot. 

2. Add cinnamon and apple cider. Stir.

3. Cook on low for 8-10 hours until falling apart tender. Serve warm over vanilla coconut ice cream with a sprinkle of cinnamon.

SHOPPING  LIST

• 2 1/2 - 3 lb bone in, skin on Free Range Turkey Breast
• 3 lbs Brussels Sprouts
• 6 Carrots
• 2 lbs fresh green beans
• 1 large shallot
• 4 medium sweet potatoes
• 2 1/2 cups raw pecans
• 6 cups spinach
• 2 Bartlett Pears
• 1 can 15oz Organic Pumpkin Puree
• 1 cup raw cashews
• Fresh Apple Cider (no sugar added)
• 30 apples 
• PANTRY  LIST

• Maple Syrup
• Coconut Oil
• Olive Oil
• Sea Salt
• Pepper
• Oregano
• Smoked Paprika
• Ground Coriander
• Cinnamon
• Organic Unsalted Butter
• Almond Flour/ Meal
• 1/4 cup dried cranberries
• Dijon Mustard
• Agave or Honey
• Apple Cider Vinegar
• Coconut Flour
• Eggs
• Pumpkin Pie Spice

Coming Soon... Paleo Thanksgiving Menu

I am very excited about Thanksgiving this year. It will be very different than in the past. I will admit, although I do not like to dwell on it, I am sad because I will not be with all of my family in Alabama as I have been for the past 27 years of my life. But, my in laws are coming to Colorado, and for that I am more grateful than they will ever know. In addition to them coming, the reason I am so excited is because this will be the first Thanksgiving I host and cook! It is a cooks dream. Even before we moved out to Colorado Evan and I dreamed about what thanksgiving would often now look like for us. Our dream included a healthy, whole foods thanksgiving meal with a good hike afterwards in the beauty that surrounds us. My mother in law makes the best turkey ever (whose remains makes the best stock ever :) and I hope to twist her arm to have her cook the turkey and anything else she would like so the meal also feels like tradition to them too.

But, on to the reason for all this chatter. Since I am hosting it means I get to plan the meal and all of you are going to get to benefit from this! Next week, after much recipe testing, I will be posting a Paleo Thanksgiving Menu! You may cook one recipe from it or use the whole menu. It is up to you. May you take this opportunity to have food that makes you feel grateful for eating it and not wishing, or maybe even feeling like, you were in a coma. At the end of the day, may your cells thank you for giving them what they need on a day that is so known for abandoning all logic and, as I have seen on the internet, "gobbling til you wobble." And a little hint of the yumminess to come.... the menu contains TWO delicious desserts!

Slow Cooked AppleSauce

Above is a sneak peak of the recipe I am sharing with you today! I have been hinting for two weeks at the delicious apple recipe to come and tada.... It is applesauce. I know what you are thinking, that is baby food and I have had jarred applesauce and it is not that great. But hang in there because this is the most delicious thing I have tasted in a while, and I cook good food every night of the week.

First I want to show you the beautiful winter wonderland we had last week. It snowed Wednesday and Thursday nights. It was our first true snow since living in Colorado and it was gorgeous. As we rode to work Thursday morning I said to Evan, "I hope I always find the snow this magical." It was a mesmerizing site. The craziest part is that as I went shopping with my friend on Friday I reached out to touch some of the leftover snow on a bush. I realized that was the first time I had actually touched it! Praise God for busy days of serving. Here are a few pictures.

Sunrise after crossfit. My husband Evan out in the street with our neighbors house in the picture. He was trying to get a picture of the beautiful aspen for me. 

Aspens

Guess we will hang out on our back porch another day!

There is one more thing I want to chat about that has been on my mind. As you know, this blog is all about giving your body the foods it requires and was designed to eat. We originally came across this knowledge from Dr. James Chestnut, DC and his research on humans, genes and the wellness lifestyle (eat well, move well, think well). We immediately began to change our diet by adding even more good, whole food to the point that we now eat a "hunter gatherer diet" better known now as the paleo diet. I have been hesitant to label our diet because we do not consider it a specific diet at all, rather we eat the way we know is best for our bodies. But I do feel it would be wise for me to begin to give some guidance to my readers in addition to recipes. So, in the future you can expect more application on eating well and reference to the Paleo diet.  This recipe is a perfect example! 

Fall is apple season and slow cooking is the best way to cook. These apples are delicious and are perfect eaten still in large wedges (although they wonderfully fall apart when you touch them with your fork) or you can mash them into applesauce. These are so good I actually plan to serve them as a Paleo dessert at thanksgiving this year with coconut milk ice cream! I hope you will let me know what you think.

Also, remember you can sign up to follow this blog and receive emails of the posts!

SLOW COOKED APPLESAUCE

Serves: this makes a lot of applesauce (at least 8 cups) but my husband and I still finished the first batch in three days!

30 small apples or 20 large apples

2 Tbs cinnamon (or more to taste)

1/4 cup apple cider (make sure it is natural, unfiltered and no sugar added)

1. Peel apples and cut the sides off of the core. Place apple pieces in crock pot. 

2. Add cinnamon and apple cider. Stir.

3. Cook on low for 8-10 hours. 

4. Eat as is or mash into applesauce with a fork or potato masher. 

Sweet Potato and Apple Sausage Hash

Hello all! I know I said I was going to post a delicious apple recipe and I have not forgotten. This is note the one I was originally talking about but is definitely one of them. The original will be coming next week when I am not too lazy to load the new pictures from this week:) But since I am too lazy it means you get to hear about this amazing recipe that is good for breakfast, lunch or dinner. This hash is fabulous. It is sweet and hearty all at the same time. We have literally had for all three meals of the day and often have to discuss who gets to eat the last of it. Another great thing is that it is easy!

Other than delicious hash I do not have too much to share. I did find out a few weeks ago that I will be an aunt again and am thrilled about it! I love being an aunt so much... the only thing that would make it any better would be to get to see all of my sweet family more often. We got to do some beautiful hiking yesterday and today. Fall is still alive and beautiful here and it is breathtaking. The mountains in the distance have snow on them, the skies are blue and the trees are all sorts of autumn colors. God is good.
Also our dear friends had a baby on friday and we got to go see them today. He is a beautiful baby and mom and dad are thrilled. I am grateful to have so much love and new life in my life (and delicious food :) I hope you all have a great week until next week!

SWEET POTATO AND APPLE SAUSAGE HASH

Adapted from Multiply Delicious

Serves: 3-4

1 medium sweet potato, peeled and diced small

1 apple, peeling optional, diced small

1 tsp cinnamon

3 links fresh chicken apple sausage from your local grocer (make sure it is fresh made in house with good chicken and no nitrates- ask for an ingredient list to check)

1/4 cup onion, diced

3-4 cups fresh spinach, chopped

1. In a large skillet over medium heat, heat 1 Tbs coconut oil. Add sweet potato, apple and cinnamon. Stir. Cook until tender- approximately 10-15 minutes, stirring occasionally to keep potatoes from burning. 

2. Meanwhile, heat a second large skillet over medium heat. Add 1 tsp coconut oil. Remove sausage from casings and put sausage into pan. Add onions. Cook until cooked through using a spoon to crumble sausage. Add spinach and allow to wilt- this will take 1-2 minutes. 

3. Add potatoes and apples to sausage. Stir and eat!!

Sweet Potato and Kale Chicken Patties

I missed you guys this weekend. Sorry I am so late posting. We had a fall festival and fresh food drive at our chiropractic office this weekend. It went well and we collected fresh food for our local food bank. That brought be a lot of joy because, as you know, fresh food is our passion! If you want to check out the food bank it is Sister Carmen Food Bank in Lafayette, CO.

I have been waiting to share this recipe with you for months. It is from Multiply Delicious and is geniously delicious. I did of course adapt the recipe just a tiny bit but MDelicious is who hit the nail on the head. These are also a great way to sneak in vegetables to little ones... just tell them it is a hamburger:) Warning: this recipe has two steps and requires you let the chicken mixture sit overnight. So read the directions carefully. These must go on your menu this week!

Also, I have been apple picking so stay tuned for recipes using them including homemade cinnamon applesauce that I could eat a whole gallon of!

SWEET POTATO AND KALE CHICKEN PATTIES

Makes: 6 patties

1/4 cup finely chopped onion

1/2 medium sweet potato, peeled and cut into TINY cubes

3 cups kale, finely chopped, leaves only

1 garlic clove, minced

1 lb ground chicken breast

1 tsp smoked paprika (the smoked makes all the difference:)

1 tsp dijon mustard or yellow mustard

1 egg, whisked

2 Tbs coconut flour

1. In a large skillet, heat 1 heaping Tbs coconut oil over medium heat. Add onions and potatoes. Cook 10 minutes until tender. Add garlic, stir for 30 seconds. Add kale, stir and cook until wilted, approximately 2 minutes. Allow to cool slightly.

2. In a large bowl, place chicken, paprika, mustard, egg and coconut flour. Add potato mixture. Using hands, combine mixture. Cover with plastic wrap and refrigerate overnight.

3. The next day, remove bowl from refrigerator and form chicken mixture into 6 patties. 

4. Heat grill to medium heat. Add patties and cook until cooked through (about 5 minutes per side).

5. Enjoy on a salad or with two vegetable sides.

1/4 tsp sea salt

Chocolate Almond Date Bars with Coconut and Cranberries

I hope you have all had a great weekend. I have! I am a little late posting this week's recipe as we have been so busy. We have also had very cold weather here and our first snow. As you know, it is this kind of weather that makes you put on sweats, grab a good book and not move :) So really, it is the weathers fault that I am late posting.

Since I am only posting once a week now, I have a huge stockpile of amazing recipes that I am just dying to share with you. I am trying to behave, though, and space them out. This recipe is a perfect example of one of the amazing! I made these bars in August to take on a hike with our church group.

This is us on the top of the mountain after we ate our bars. You cannot really see our faces. 

This is our cute Mocha after the hike. We hiked 6 miles with around a 3000 foot climb. It was hot...like upper 90's hot and she still had energy left!

Onto the bars. For the recipe I basically took everything I love in a raw bar and put it all in one. They are my favorite bar I have ever made. Truthfully they are like a dessert. The dates are so sweet, the cranberries tart and the chocolate... well who does not like chocolate? I hope you will make them and let me know what you think!

Chocolate Almond Date Bars with Coconut and Cranberries

Makes 12 bars

2 cups pitted medjool dates (14 dates)

1 ½ cups raw (unroasted, unsalted) almonds

¼ cup shredded, unsweetened coconut

¼ cup dried cranberries

¼ cup semisweet chocolate chips (I love the Enjoy Life brand)

1. Place dates and almonds in the bowl of a food processor. Blend for two minutes until dates are pureed and almonds are finely chopped.

2. Add coconut, cranberries and chocolate chips. Blend two minutes until mixture starts to come into a ball.

3. Line an 8x8 pan with parchment paper. Dump blended mixture into pan and press into pan with hands. Cover with plastic wrap and refrigerate for at least one hour prior to eating. Cut into 12 bars. Store in refrigerator.