I love cold weather because it becomes a great reason for soup! I also love only making one dish messy. This recipe for One Pot Chili is a favorite in our house on cold days because it’s a soup and it only creates a mess in one pot!! Not to mention, the options for chili are endless….see below for where to use Chili at!
Fall is in the air! I see the trees changing on my drives and love all the colors. I will admit, something about fall wants me to slow down and observe nature’s beauty. In Michigan you can start up-north and have fun color drives and continue driving south while landing at our house, were trees are just starting to change colors. I love the process of color changing. Come Halloween, I will be sad because the leaves will all be gone and naked branches with creak when the wind blows. And when I see naked trees, I fear winter is coming or here!
Since doing the 21 day sugar detox, I am trying to not add additional sugar into my cooking/meals. I enjoy this granola without sugar and find it very flavorful without the sweetness. If you want to add sugar, you can add coconut sugar.
Pumpkin Pie Paleo Granola
Ingredients 1/2 cup walnuts 1/2 cup pecans 1/2 cup macadamia nuts 1/2 cup almonds 1 tbsp pumpkin pie spice 2 tbsp coconut oil 1 egg white 1 tsp vanilla 2 tbsp coconut sugar (optional)
Here in Michigan, pumpkins are all over the place! I see them in our neighborhood on door steps, at the farmers market, in classrooms and in my kitchen! I love baking and cooking with fresh pumpkin!
When we went Paleo we consumed an abundance of spaghetti squash and ‘zoodles’ (zucchini noodles) to satisfy our spaghetti cravings. However, a few months ago we were introduced to Cappello’s pasta. This pasta is Paleo approved and made with almond flour. At first the price tag might seem high, but consider how much you would spend dinning out. We use Cappello’s pasta as a treat and consume it once or twice a month. This recipe tastes amazing on top of their gnocchi or fettuccine. We have also enjoyed the Paleo Pumpkin Cream Sauce on top of spaghetti squash. However, my taste buds don’t feel it mixes well with zoodles. I have made this sauce and served it over top of chicken breasts as well.
Please note if you want this sauce sweeter, just add another tsp of maple syrup.
Paleo Pumpkin Cream SauceIngredients 1 cup pumpkin purée 1/2 cup coconut cream 1/2 tsp pumpkin pie spice 1 tbsp tomato paste 2 tbsp water 4 tsp maple syrup salt and pepper to taste
We love Thai in our house. It is a great safe option for a Paleo lifestyle, just omit the rice. We have a great little Thai restaurant 10 minutes from our house. I normally order Tom Kha and Pad Ped. For those who have never had Tom Kha soup, I recommend you give it a try. It is sweet from the coconut milk and salty from the fish sauce. I have made a crockpot version and you can take a peak here.
I created this Thai salad with the intention of serving it prior to our Thai meals. Needless to say, the husband asks for it on a regular basis. Recently he asked for it prior to a Mexican meal. This dressing does store well in the fridge. I recommend giving it a shake prior to using. I normally prepare this dressing 30 minutes prior to using and then store the remaining in the fridge. I think this dressing has lasted 2 days in the fridge due to my husbands love for it.
Thai Salad with Almond DressingAlmond Dressing Ingredients 1/4 cup warm water 3 tbsp almond butter 2 tbsp coconut aminos 1/4 tsp dried ginger 1/4 tsp honey 1 clove garlic – minces pinch of cayenne pepper
I recently spent some time going through The Autoimmune Paleo Cookbook by Mickey Trescott. When the book arrived, I could not believe how heavy the package one. Once I ripped open the package, I realized this was a hard cover cookbook. First, let me start by saying Mickey did not cut any corners with this book. The hardcover book is tough, the pages are thick and the pictures are glossy. I am a huge person on first impressions and this book had me hooked before I even started reading the recipes.
Fall is in the air! I think in Michigan on Monday people were wearing shorts and t-shirts and on Friday they had their Ugg boots out and wearing lots of layers to stay warm! This is my favorite time of year with lots of apples and pumpkins. With the quick changing weather, many leaves are falling at our house and it’s been a busy week!
Last weekend we had my brother’s wedding in Chicago. He has married his queen and now they are enjoying themselves living in their castle with my niece dog (Zoey). Below is a picture of the lovely bride (my sister-in-law…YEAH) and her maids.
Remember above how I mentioned I loved apples and pumpkins? Well this recipe uses both. A key to making caramel with cider is to never let it burn while it is boiling. Making caramel reminds me of making mayo, it requires lots of patience. However, good things come to though who wait!!
For those who live in Southwest Michigan, I use Juicy Leaf’s cider. For those who don’t know about Juicy Leaf, they are new juice bar in downtown Kalamazoo. They are open 11am-7pm, Monday-Friday. If you can’t meet them during the week, they are also at the farmers market on Saturdays.