Archive for Pregnancy

Paleo Pumpkin Pie

I can’t believe I haven’t written up this Paleo Pumpkin Pie recipe yet! Pumpkin pie is one of my favorite desserts, and this one mixes up in 5 minutes, then bakes for about 50. It is super easy, especially if you have a pre-made paleo or gluten-free pie crust readily available!

Most of my recipes are paleo remixes on traditional recipes. Converting pumpkin pie to paleo is a pretty basic swap, so I strongly recommend trying it during this fall season. It’s just overall much healthier for everyone! The first major health swap out is coconut milk for evaporated/condensed milk. And the most impressive swap is that I used LESS THAN 1/4 cup of maple syrup to sweeten my entire pie, which means that there is less than half a tablespoon of maple syrup in each piece of pie and that is the only sweetener. That’s likely less of a glucose spike than you get from morning coffee or a piece of gum! The key to getting that great fall taste is in using quality organic pumpkin puree, which is naturally sweet, and a generous mixture of warm spices: cinnamon, nutmeg, clove, ginger, vanilla, and cardamom. You can make this crustless, and eat it like soufflé or you can sweeten it up by serving it with a dollop of maple syrup sweetened cream.

Pregnancy has me craving ALL the sweet things, BUT my glucose tolerance test is coming up so I’ve been trying to limit carbs. Of course,  I already know I have a low glucose tolerance! Insulin resistance was a part of my lab work up that led my doctors to check me for PCOS (which I fortunately did not end up having). A big part of the reason paleo recipes work so well for me is because they eliminate the sugar and carb content of the standard american diet. I actually read in my Natural Mamas Guide to Pregnancy and Childbirth that women on a whole foods or paleo regime can often trigger the gestational diabetes tests because our blood sugar, kept stable by whole foods, is so sensitive to the high sugar content in the Glucola beverage. For THAT reason, I’m cutting back on the sweets and carbs, but not removing them totally because that would make me even more sensitive to the drink! Pregnancy is confusing, y’all. Enter my perfectly sweet Paleo Pumpkin Pie!

This pie is better after it cools completely or sets up in the fridge, even though I had a hot slice right out of the oven because I couldn’t resist 🙂 Try it out this year and see if anyone notices that you didn’t use processed milk and sugar!

Paleo Pumpkin Pie

You will need an hour and….

  • 1 15 oz. can or box of organic pumpkin puree. I use this one from Thrive
  • 3 large eggs
  • 1 cup (not can!) of full fat coconut milk
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla
  • 2 tsp cinnamon
  • 1 tsp each of: ground clove, nutmeg, cardamom, and ginger
  • 1 pie crust- I use this recipe from Elana’s pantry, but there are also some great frozen options at health food stores! Before I was SCD/Paleo, I made pie crusts from scratch A LOT with just cold butter, water and flour, which I learned from an actual pastry chef!  It was such a beautiful, meditative process that I miss sometimes! If your body can process organic wheat flour, then I absolutely recommend making your own pie crust! You can follow Martha Stewart’s directions here, but no need to add the teaspoon of sugar she adds!
  1. Preheat oven to 350
  2. Combine eggs and pumpkin puree
  3. Add in remaining ingredients and mix by hand until well incorporated
  4. Pour mixture into pie dish
  5. Bake at 350 for 50 minutes until solid (it will still jiggle some, this is not quite as solid as a regular pumpkin pie)
  6. Let it completely cool before eating and store in fridge for best consistency/ quality

paleo pumpkin pie

Paleo Blueberry Muffins

Paleo Blueberry Muffins are my favorite snack to bring my Doula clients! I’ve been experimenting with recipes lately because my plan is to stock my freezer for late pregnancy and early newborn days. This is a great time of year to freeze blueberry muffins so you can take advantage of summer’s delicious in-season blueberries! I’m getting a list of healthy, hearty, filling, easy-to-reheat recipes together for a week of cooking and baking at Thanksgiving before my baby gets here, so look for more freezer friendly food on the blog then!

Paleo Blueberry Muffins are at the top of my freezer list because blueberries are a “galactagogue,” meaning they promote milk production. I’ll also be sharing a paleo lactation cookie recipe soon!

Please comment below if there was something you really enjoyed having on hand during late pregnancy and early breastfeeding days! Matt and I are also thinking about doing a meal service plan like Blue Apron or Sunbasket so we are not dependent on take out or processed foods, and can really control what is going into our bodies and into my breastmilk.

By the way, these muffins aren’t just for lactating Moms! They are great for kids & husbands too, and my co-workers REALLY enjoyed the batch I made them this week! It’s so fun to surprise people with tasty treats by introducing them to delicious sugar-free, dairy-free, grain-free options (but always give them the nut warning for almond flour!)

And Mondays always need a little more cheer 🙂

Paleo Blueberry Muffins (makes 12 muffins)

You will need 30 minutes and

  • 1 cup of almond flour
  • 1 cup of blueberries
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 egg
  • 2 tbsp melted coconut oil
  • 2-3 tbsp honey or maple syrup for sweetness
  • 1/2 cup of coconut or almond milk
  1. Preheat oven to 350 degrees
  2. Line tin with muffin cups
  3. Mix almond flour, salt, and baking soda together
  4. Mix wet ingredients separately
  5. Combine wet and dry ingredients and fold in blueberries
  6. Bake for 20+ minutes until a dry toothpick can be removed
  7. Set to cool on a wire rack!! If you are freezing, i would double or even triple this recipe, which is easy to do and still works!

silicone muffin wrapper

Edible Paleo Cookie Dough

Edible Cookie Dough is all the rage now! They even have some gluten free version at the famous, DO chain if you haven’t checked it out yet!

I’ve seen paleo versions of this using almond flour, which is awesome, but I can’t eat raw almond flour because of the nut’s oils. I can’t eat raw almonds either because I get a really itchy mouth!

This particular edible cookie dough recipe is my absolute favorite because it incorporates plain GELATIN, which does amazing things for our bodies! You have probably heard about the benefits of gelatin (which is mostly made up of collagen and water) for your hair and nails. Gelatin and collagen are also protein packed (they are animal products, so this recipe is not vegan!) and do really intensive work healing your gut. When it is soup season outside, I get tons of gelatin from my bone broths, which base all my soups and chilis, but for summer time (and pregnancy!) I can’t think of a better way to consume this gelatin super food 🙂

Edible Paleo Cookie Dough Recipe

You will need a mixer, 5 minutes and….

1 packet of unflavored gelatin
2 cups of cashew butter
1 tsp vanilla
1/4 cup maple syrup or coconut sugar
1/4 cup almond or coconut milk

1 cup of Chocolate chips

Directions:

  1. Combine the first 5 ingredients and blend or mix until totally incorporated and creamy intensity
  2. Stir in chips (or other add ins!) by hand
  3. Refrigerate and eat by the the spoonful for snacks!

This edible cookie dough definitely has a nutty flavor from all the cashew butter, BUT the consistency is SO perfect and  the sweetness and chocolate are so well balanced, that your brain is really fooled into feeling like you’re eating raw cookie dough! Enjoy this protein packed snack!

 

We’re Back! Happy National Ice Cream Day! (Vegan, Dairy free)

I have been absent from my blog for the last 5 months, desperately missing my Paleo community! However, it’s not without good reason, because I’ve been cooking up my biggest success yet: pregnancy announcement with dogs

 

The last 4 months of pregnancy have been brutal at times, and I have really struggled with my diet. I’ve lacked the energy to cook for myself, developed new aversions, allergies, and digestive problems, and I’ve only recently gotten over incapacitating nausea and vomiting. I’m hoping to begin working with an RD (registered dietitian) who can help me maintain a modified paleo diet throughout the rest of my journey with pregnancy and breastfeeding.

I believe that everyone, pregnant or not, should eat what makes them feel their best in mind, body, and soul. That looks different for different people. I’ve found, for me, that disconnecting with my paleo diet during my pregnancy has disconnected me from a huge part of myself and has thus: A) been detrimental to my energy and digestive health and B) not served me emotionally or spiritually.

Becoming a Mom means so many things to me. Right now, it means taking care of myself in a new, more profound way. First, so that I can nourish our little to be strong and healthy. Later, it will mean nourishing myself for optimal breastfeeding, and cultivating the energy I need to participate in my family fully. If you have recently been pregnant, raised an infant, battled food allergies, or autoimmune disease, you know how huge that energy play is for me!

I’ve learned a lot already, and I’ve still got a little over half my pregnancy to go. I’m excited to learn even more from my changing body, my baby, and my dietitian. Another great lesson in all of this: it’s so important to ask for help when you need it! I hope you will follow me on this journey! I promise to post candidly and (as) frequently (as a new Mom can). My goal is still to use this blog as a collecting space for the recipes that will comprise my future Cookbook. As a Doula, I’m excited to add new pregnancy and breastfeeding specific recipes to the repertoire!

Because eating for your best mind, body, and soul sometimes means indulging, I haven’t forgotten National Ice Cream Day! This is a special Paleo/ Vegan Ice Cream Recipe for all those celebrating on a special diet! Yes, I tried regular ice cream in early pregnancy (not with pickles) and it burned all the way down, so coconut cream it is from here on out!

Paleo/ Vegan/ Dairy Free Ice Cream

vegan paleo ice cream

  • 1 14 oz can full fat coconut milk – chilled for 30 minutes in freezer or 3 hours in fridge
  • 1/4 cup maple syrup (or honey if you are not Vegan and prefer a sweeter finish)
  • 1 T vanilla extract
  • 1 t sea salt
  • 1 cup of your fruit of your choice
  • 4 t Tapioca flour if you are not using an ice cream machine.

With an ice cream maker: 

  • Simply combine your first 5 ingredients in a blender and blend well
  • Then process through your ice cream maker

Without an ice cream maker (like me): 

  • Blend all 6 ingredients thoroughly
  • Pour coconut cream mixture into a freezer safe container and cover
  • Let freeze for 2-3 hours, and then blend again (repeat this step 1-2 more times until your ice cream reaches desired consistency)

A great way to dress up your Paleo Ice Cream is to melt some dark chocolate and/or almond butter to drizzle on top!