Happy Halloween weekend everyone! To jumpstart the Halloween festivities, I whipped up a batch of these super moist, light, fluffy, and mildly sweet pumpkin muffins. These bad boys are good for breky, lunch or dinner! And if serving for dessert, dip them in chocolate ganache or throw in a cup of chocolate chips. I literally just ate 3 muffins, and I don’t feel guilty. At all. So good. BEWARE!
Pumpkin Spice Muffins
Makes 12-14 Muffins
- ½ + ⅔ cups organic pumpkin purée
- 2 large eggs
- ⅓ cup raw organic honey
- 1 ½ tsp vanilla extract (alcohol free)
- 6 Tbs organic grass fed butter (melted)
- 1 ½ cup blanched almond flour
- ⅔ cup tapioca flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin spice
- ¼ tsp salt
- Pre-heat oven to 350 degrees F
- Line 1 – 12 mold muffin tin with cupcake liners.
- In a medium bowl, mix all wet ingredients (pumpkin purée through melted butter).
- In a small bowl, sift all dry ingredients (almond flour through salt).
- Using a whisk, slowly incorporate dry ingredients into wet ingredients bowl, and mix until fully combined.
- Using a 2″ ice cream scooper, fill each cavity in the muffin tin until batter is about 3/4 full.
- Place muffin tray in the middle rack of the oven, and bake for about 20 minutes until a toothpick inserted in muffin comes out clean.
- Allow the Muffins to cool for 10-15 minutes.
Easy peasy right?!
Oh how I miss eating risotto. Thank God for Paleo food bloggers like The Paleo Mom and Nom Nom Paleo among many others on the interwebs who have found ways to recreate comfort food Paleo style. This dish was adapted and inspired by The Paleo Mom‘s Beef and Mushroom Parsnip Risotto recipe. It was a hit at home and even my 10-month old nephew approved! The pancetta, butternut squash and okra pair really well together, and when mixed with the parsnip risotto – it’s like another perfect comfort-in-a-bowl dish that’s appropriate to serve for fall and winter festivities. The best part? This recipe serves 8-10 people and/or leftovers can be stored in the freezer for up to a month. Happy weekend peeps!
- 3 Tbs EVOO
- 1.5 lbs organic butternut squash, peeled, seeded, and cut into 1″ cubes
- 1 lb organic okra, stemmed and cut into 1/2″ pieces
- 2 organic garlic cloves, peeled and finely minced
- 1/2 medium sized organic yellow onion finely diced
- 10 oz nitrate free pancetta, diced
- 2 lbs parsnips, peeled, cut and riced
- 4 tsp salt
- 2 tsp pepper
- 1 Tbs organic apple cider vinegar
- 1/2 cup organic coconut milk (full fat)
- 2 cups organic, low-sodium chicken broth
- 1 Tbs parsley, finely minced
- Peel and dice parsnips into 1/2″ slices and place (in 2 batches) into a food processor or blender
- Add 1 Tblsp water to food processor, and pulse ingredients until parsnip pieces resemble the size of a grain of rice (similar to caulirice if you’ve ever made from scratch or store bought); set aside in a medium sized mixing bowl
- On medium high heat, add EVOO in a large Dutch oven
- Sautée diced pancetta until light medium brown, then add onion and garlic. Stir to combine.
- Add butternut squash, coconut milk, and 1 cup chicken broth.
- Add 1 tsp salt and 1 tsp pepper and stir to combine.
- Simmer squash for about 7 minutes until fork tender.
- Add parsnip risotto, 1 cup chicken broth, 3 tsp salt, 1 tsp pepper, apple cider vinegar, and mix until fully combined with squash mixture; cook for an additional 3-4 minutes and continue to stir until the risotto reaches a soft consistency
- Add the diced okra and mix to combine for 2-3 minutes
- Serve with your choice of protein and garish with chopped parsley
Note: For all my vegetarian peeps, omit the pancetta and swap the chicken broth out for vegetable broth. You’re welcome.
Happy FriYAY my peeps! It’s been a while since my last post, as there have been so many changes in my life lately (started school at the NTA, whilst consulting part time for 2 clients in the biotech industry, learning more about web development and food photography), that I haven’t had much downtime to cook and post new recipes. Not to fret, I’m honing in on balancing my schedule and am starting to feel less overwhelmed.
Anyways, my 2 favorite holidays are coming up – Halloween and Thanksgiving! We love dressing up for Halloween and this year we decided to go all out with the Halloween decor at home. It’s the middle of October, and I’m still contemplating what to be for Halloween, although I do have a few ideas in mind. I’ll share photos of our halloween decor and costumes as we get closer to Halloweenie – SO EXCITED!
To continue on with our celebration and love for all things pumpkin, today, I bring you these delicate, moist, not too sweet, must use fork-friendly pumpkin chai donuts with a spiced chocolate glaze. MMMHmmmm! I just ate 1 donut, and I’m contemplating on whether or not I should inhale another one as I write this post. These bad boys are DEEEELICIOUS. And the best part? They’re paleo, and free of grains, nuts, gluten, dairy and refined sugar! Who knew donuts could be this good and guilt free. Try it and let me know what you think!
Pumpkin Chai Donuts
Makes 8-9 regular sized donuts
For the donuts:
For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- ⅓ cup coconut milk
- ¼ tsp pumpkin spice
- ⅛ tsp salt
For the donuts:
- In high-powered blender, add plantains, eggs, pumpkin puree, avocado oil and vanilla extract; blend for 2-3 minutes until fully combined and a liquid consistency is formed
- Add the dry ingredients to the blender, and blend for an additional 2-3 minutes until fully combined; the batter should be the same consistency as pancake batter (on the thicker side)
- Spray the donut pan with non-stick spray; be sure to spray each cavity liberally and evenly to avoid donuts sticking to pan
- Pour the batter into a large piping bag or a gallon sized resealable bag; cut tip of piping bag (½”) or the corner of the resealable bag; pipe batter into donut pan and fill the cavity completely, but do not overfill
- Place donut pan on a cookie sheet (for easy transport) and bake in the middle rack of the oven for 14 minutes; to ensure the donuts are done, insert a wooden toothpick into one of the donuts, and the toothpick should come out clean; if not, bake for an additional 1-2 minutes
- Cool for 5-10 minutes in the donut pan, then remove each donut from the pan and place on the cooling rack;
For the chocolate glaze:
- In a glass bowl, combine all ingredients into the container, and use a rubber spatula to mix
- Microwave the mixture for 30 seconds; microwave for 1 additional minute in 30 – second intervals, stir to combine with a rubber spatula after each interval until the chocolate is fully melted (do not overheat as the chocolate will burn)
- Once the glaze is ready, dip the flat edge side of the donut into the glaze and place back on the cooling rack to set; for easy clean up, line a sheet of foil or parchment paper under the cooling rack