Archive for October 2018

Acorn Squash “Agrodolce”

Agrodolce is Italian for sweet and sour. This dish is just that, with a bit of spice at the end to round out the gorgeous flavor. It’s also super easy and completely paleo, accomplishing all those flavor bombs without sugar or starchy thickeners. This is on my list for Halloween and potlucks this fall. Its something that has familiar ingredients, so it won’t scare people away, but the taste is absolutely new and different. My friends and family get so excited about this simple dish! What do you think of the way I spooked it up with the black rice underneath? Happy Halloween Week!

Acorn Squash Agrodolce

Serves 2-4 Takes 30 minutes and…

  • 1 acorn squash
  • 1/4 cup maple syrup
  • 1/4 cup currants
  • 1/4 cup red wine vinegar
  • 2 pinches of crushed red pepper
  • 1 tsp. sage
  • 1 tsp nutmeg
  • 2 Tbsp. butter or olive oil
  1. Preheat oven to 400 degrees
  2. Microwave your acorn squash for 3-4 minutes to make slicing easier!
  3. Cut Squash in half, remove all seeds and pulp and slice halves into 1/2 inch half moon slices
  4. Place squash slices on a lined baking sheet, drizzle with olive oil, salt, and pepper, and bake for 25-30 minutes until fork tender
  5. While squash bakes, make your Agrodolce: combine maple syrup, red wine vinegar, butter/oil, red pepper, nutmeg, and sage in a saucepan, on med-high and bring to a boil.
  6. Reduce the heat and continue to reduce Agrodolce until syrupy and think
  7. Add currants
  8. Remove acorn squash from the oven, plate it, and then pour agrodolce syrup over it!

Additionally, you could add chopped nuts as a topper. I plated my squash over black rice for a very Halloweeny look! What do you think? Spooky, spicy, sweet?

Turkey-Stuffed Acorn Squash Bowls

I love this recipe! And it’s super easy. Do I say that all the time? Ground turkey is so versatile and because it’s cheap and organic, we eat it a lot. There is also something I love about gamey meats in the fall. See these recipes using Bison and Bison/Elk, for this spaghetti sauce. Speaking of forest-dwelling animals, I have learned that good mushrooms enhance the woodsy flavor of such meats, and I love throwing them into my turkey for extra-earthy flavor and texture, so don’t skip that step!

I hope you enjoy this recipe as much as we do. Like my Acorn Squash Chili Bowl, it is such a crowd pleaser (but much easier) and would wow for a dinner party or Halloween gathering. I am also thinking about using this recipe with our turkey or stuffing leftovers from Thanksgiving. Wouldn’t THAT be amazing? This recipe would serve 4 people with a salad OR it could be big dinner for 2 hungry people with some leftovers!

Lastly, I have to say that I LOVE edible fall decorations. Why spend money on a plastic gourd or inedible pinecones when you can dress up your house with acorn squash and then eat them all up in these delicious recipes before you get your Christmas decorations out!? They are $1.69 each at Trader Joe’s, so find a BIG one if you go because most grocery stores weigh them!

And if you’d like to make the pairing cocktail that is pictured with the bowl above, check out My Fall Turmeric Cocktail

Turkey-Stuffed Acorn Squash Bowls

Serves 4. You will need 45 minutes and…

  • 2 acorn squash
  • 1 pound of ground turkey
  • 1 pack/ 8 oz of Baby Bella (or other flavorful) mushrooms (so not white)
  • 1 sweet onion
  • 1 cup shredded aged or sharp white cheddar
  • 1/4 cup water or stock
  • 1 TBSP sherry vinegar (or any vinegar for acidity)
  • 1/2 tsp. nutmeg
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. turmeric
  • 1/2 tsp. garlic
  • salt, pepper and red chili flakes to taste (have I mentioned we put red chili flakes on everything?) Yay capsicum!
  1. Add a small amount of water to a microwavable bowl and place whole squash inside. Microwave on High for 3-4 minutes and then turn squash over and microwave for 3 more minutes. Let cool.
  2. Preheat oven to 350 Degrees.
  3. In a large pan, use cooking oil (I use coconut) to brown turkey for 7-8 minutes until cooked through. While turkey is cooking, chop your onion and mushrooms into bite size. 
  4. Remove turkey and let drain.
  5. Add more cooking oil and cook onion until translucent.
  6. Add mushrooms, all spices, your water/stock, and sherry vinegar.
  7. Simmer this mixture for 5 minutes.
  8. While mixture is simmering, cut your squash in half, and use a spoon to remove all seeds and pulp. Remove 1-2 spoonfuls of flesh per acorn squash half and add that to your simmering mixture (so 4-8 spoonfuls total, depending on size of your squash)                                                 * If flesh is not removed easily, you can microwave for 3 more minutes.                                         ** Be careful not to remove too much of the flesh. You still want the squash to have a 1/2 inch of flesh to serve as a bowl.
  9. Use a baking dish or brownie pan to line your acorn squash halves up. To make them stay upright, you simply shave off a tiny bit of the round underside so it’s flatter.
  10. Add turkey back into the simmering skillet, stirring it in slowly, and turn the heat down.
  11. Once incorporated well, spoon turkey mixture into your acorn squash bowl, filling above the rim as pictured.
  12. Sprinkle on cheese!
  13. Bake for 20 minutes or until cheese is bubbly!

Can’t get enough of this one! One more!

Fall Turmeric Cocktail

I fall into that category of people who love being healthy, but are not willing to give up alcohol all together. I will admit that I drink a lot less now that we have a baby, and I feel a LOT better,and that’s no coincidence, BUT this post is about a delicious fall cocktail I want to share with you! And I totally believe in moderation in all things!

I love fall spices. I believe in grating fresh nutmeg into everything. I also love cinnamon, ginger, and ground clove to a fault. I put it on our apple sauce in the morning! This cocktail gives you the warmth and spice of all of those flavors, with a dash of acidity to lighten it, and all the health benefits of the root, turmeric.

I try to throw turmeric in whenever I can because it helps so much with inflammation, which we all battle, and digestion, which is great for me. It’s easy to add turmeric because it doesn’t have an overwhelming flavor and it adds that gorgeous goldenrod color!

If you don’t drink alcohol, but you want to enjoy these spices, it would be easy to leave it out and replace it with more juice or seltzer. As far as swap outs for the rest, I think having a fresh orange is important, and to me, the bitters really round out that “Fall” cocktail feel. I think tequila or gin would work just as well as vodka, and triple sec is optional. Oh, and I think citrus or cinnamon vodka would be amazing!

Recipe is below! Let me know what you think if you try it!

Fall Turmeric Cocktail

To a cocktail shaker add:

  • Juice of one Orange (fresh is best!)
  • 1 tsp Orange zest
  • 1 splash lemon juice
  • 1/4 tsp each: cinnamon, clove, nutmeg
  • 1/2 tsp each: ginger and turmeric
  • 3 oz (2 shots) vodka (flavored would be great if you have it!)
  • 1.5 oz (1 shot) triple sec, cointreau, or citrus liqueur
  • Bitters to taste (most people like 5 drops or so, I like a LOT because I love bitter)
  • ice
  1. Shake until ice is broken up
  2. Pour into glass and add seltzer water as desired and a sprig of rosemary or orange peel to garnish
  3. ENJOY! Kick your feet up by the fire, and relax! You deserve it 🙂

 

The REAL Deal Cookies & Breast Cancer Awareness

halloween real deal chocolate chip cookiesI’m so excited that I’ll be attending Danielle Walker’s tour for the Eat What You Love cookbook, the 4th of her Paleo cookbook series. It’s her first time in Raleigh, NC! If you’re going, send me a message or comment below. I would love to meet up at the event or beforehand!

Though I take a simpler approach to my recipes, and I have enjoyed following MANY other paleo and primal influencers over these years, Danielle’s Against All Grain cookbook was my earliest inspiration and my ultimate savior for gut and autoimmune health. I am forever grateful to her for taking this journey and inspiring so many others along the way — she truly has the reigning aesthetic in primal lifestyle! I Love Danielle, her precious family, and I can’t wait to meet her! She is, without a doubt, the real deal.

To celebrate my ticket purchase (but really to keep myself away from the tempting Halloween candy we have), I made Danielle’s Real Deal Chocolate Chip Cookies— the nut/grain/gluten/sugar/dairy free version! I added the sugar-free chocolate Halloween sprinkles…Matt and I both love sprinkles 🙂

Find the recipe here.  Buy tickets to join me in January here.

With the month coming to a close, and All Souls’ Day approaching next week, I’d like to take a moment to remind everyone that October is Breast Cancer Awareness month, and this disease is still robbing us of women and mothers in their prime. One of my college roommates fought cancer and introduced me to earlier.org which encourages early screenings, and is a great place to get (re)involved with this worthy cause. Personally, breast cancer has stolen two of the women I admired most in my life in the last year. Both of these women were incredibly supportive of my journey to better health through nutrition and natural healing, and I have them to thank for getting me started on this road 4 years ago.

Maria taught me so much about being a Doula. She shared literature, stories, and experiences that, in just 3 meetings for tea/coffee, transformed me forever as a Doula and human being. We had so many common interests, and talked for hours. She was the most spiritually connected person I have ever met. And when she found out I was pregnant, she messaged me about all the things she could pass on to me as I entered motherhood, both physical gifts and spiritual ones. She left behind a son and small daughter 2 weeks after Alba was born.

My Mom’s best friend Janice encouraged me, attended my essential oils seminars, and even held one at her house in support of me. She was brilliant and vibrant, the type of person who lit the room. She gave me the cheese dome in this picture and I keep it out always (and try to keep it filled!) so that I get to remember her every day. Specifically, I want to embody her joie de vivre, and her unwillingness to deny any of the delicious and beautiful things that life has to share with us. We have to be willing to take it in like she was. We only get one chance. Take the trip, buy the art, eat the fucking cookies.

I hope to pass on a piece of each of these women to our daughter.

mary oliver quote

 

 

 

Homemade Paleo Granola Bars

I’m going to be straight up with you. I wish I was a person who could grab a protein bar or granola bar off the shelf. It would make life a whole lot easier. Unfortunately, they make me feel bad because they’re often loaded with fillers or gluten and ALWAYS loaded with sugar. I am allergic to some nuts, so Rx Bars are a “No-Go,” and there is truly a limit to how many Lara Bars I can consume. In fact, I’ve sort of broken up with dates lately because I really can’t take that many! Unlike Maple Syrup, the date flavor gets old for me.

Thus were born my own granola bars. These can be made vegan by leaving out the egg as a binder, but without the egg binding them, they would likely turn out more like granola (so add nut milk or yogurt and grab a spoon!)

I know making your own granola bars sounds a little “extra,” but you literally just have to stir all ingredients together in one bowl and then level them off and bake in a 9X9 pan. If you are unsatisfied with store bought granola bars for any reason, give these a shot!

It’s also the giving season, and these would be a great, impressive, and HEALTHY addition to any homemade gift basket or Fall potluck. These can also be made safe and nut free by using sunflower butter 🙂

Homemade Paleo Granola Bars

You will need 30 minutes and….

  • 1 cup unsweetened, shredded coconut
  • 1/2 cup pumpkin seeds/ pepitas
  • 1/4 cup currants or raisins
  • 1/4 cup coconut oil
  • 1/4 cup chocolate chips (Enjoy Life dairy free!)
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup or honey
  • 1/4 cup nut butter or sunflower butter
  • 1 TBSP cinnamon or pumpkin pie spice
  • 1 TBSP/ 1 Packet plain gelatin (make sure to sprinkle this evenly so it does not clump!)
  • 1 egg

Direction

  1. Preheat oven to 350
  2. Mix all ingredients together in a large bowl, being careful to sprinkle gelatin evenly
  3. line a 9 x 9 baking dish with parchment paper and pack in mixture evenly and tightly
  4. Bake for 30 minutes
  5. Let cool for 15 inutes before cutting into squares
  6. Go for a hike!

VEGAN Sunflower & Sesame Seed (SSS) Cookies

vegan cookies

I am so excited when I get to share vegan recipes that are nut, grain, and sugar free! This recipe ticks every common allergen box, so I can deliver to the widest range of consumers out there, which is my goal. Speaking of goals, I’m really trying to consume fewer animal products, so creating vegan treats is a priority for me lately.

Because they have virtually NO allergens, these cookies are a great option for kids’ party potlucks or schools that allow homemade treats. Personally, I really wanted to find a cookie we could enjoy at home without worrying about Alba being exposed to nuts or honey, which are not recommended for kids under 2.

This is a chewy cookie, and would be great for ice cream sandwiches or packing lunch or a picnic because they are not crumbly or over-soft.

Now, let’s get to this Vegan recipe so you can cooking! If you are not a vegan, or do not have an egg allergy, please feel free to use 1 large egg white in place of the flax egg!

Sunflower & Sesame Seed (SSS) Vegan Cookies

Ingredients
  • 1/2 cup Tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup arrowroot starch/powder
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup of chocolate covered sunflower seeds
  • The last one is variable! I have used:
    • 1. A vegan egg replacer from Bob’s red mill that contains potato starch, psyllium husk, and tapioca
    • 2. One LARGE egg WHITE only
    • 3. One Flax egg (1 tbsp ground flaxseed + 2 tbsp water)
Directions
  1. Preheat Oven to 350 degrees
  2. Combine Coconut sugar, maple syrup, and egg white (or replacement) with electric mixer (you need a good mix on these!)
  3. Add all remaining ingredients except chocolate covered sunflower seeds and mix until smooooooth
  4. Stir in chocolate covered sunflower seed with a spoon
  5. Spoon mixture onto parchment covered cookie sheet. THESE COOKIES SPREAD A LOT so you will need 2 cookie sheets. You can make 12 medium sized cookies or about 16 small cookies.
  6. Bake for 11-13 minutes or until golden. I think I have a hot stove, so my bake times are always on the low side!

My hope is that you get to enjoy these delicious vegan, nut free, gluten free, grain free, dairy free, sugar free….Phew! (ha ha ha) cookies with ALL of the people you love! They are delightfully colorful and would make a great addition to your upcoming Halloween or Friendsgiving celebrations!

Thanks for visiting the blog!

 

 

Autumn Favorites!

autumn favorites paleo

We had a rainy fall weekend here in NC, which is one of my favorite types of weather! We went on two long runs with our dogs and I finally got to whip up one of my favorite fall recipes: Bison & Acorn squash Chili. My recipe was featured on Mind Body Green this year, so go on over and check it out on my favorite health blog.2

We were supposed to go apple picking this weekend, but our outing and my paleo apple bread got rained out. Instead, I whipped up some Paleo Pumpkin bread. I went a little crazy with the cinnamon, nutmeg, and ginger, but this definitely tastes like fall, so I recommend to all! This is my own recipe, and if you haven’t noticed, I like to keep it simple with the measurements and ingredients.

paleo pumpkin coffee cake

Ingredients

  • 2 1/2 cups Almond Flour
  • 1 teaspoon Baking Soda
  • Lots of ground pumpkin pie spices: cinnamon, nutmeg, clove, cardamom and ginger ( i do 1-2 teaspoons each)
  • pinch of salt
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 cup organic pureed pumpkin

Directions

  1. Preheat oven to 325 degrees
  2. Mix your first 4 ingredients in a bowl (dry ones)
  3. Mix your wet ingredients  in a separate bowl until smooth
  4. Combine all ingredients into one bowl and mix until all is incorporated evenly
  5. Pour into bread pan and bake for 45-55 minutes.
    Disclaimer: Know thy Oven!! And know thyself: I like REALLY moist bread that falls apart.