Do you have leftover pumpkins from Halloween that you or your kids never carved?!? Well, we did, and they have been eyeing me everyday to get cooked. There are a couple things that make pumpkins so great. One….they last friggin’ forever. And two….once roasted, they freeze like a boss. If you have little babies just starting to eat, pureed pumpkin is a great 1st food for them! Just freeze in little ice cube trays and pop one out for them. Easy peasy.
Anyway, this post isn’t about the things you can do with pumpkin, it’s about the delicious, easy recipe that will make your heart go pitter patter. Like so good, my kids had 3rds! THIRDS!! (Anything squashy or pumpkiny they aren’t big fans of, so this is definitely a winner)
Fall has to be my favorite season. The weather finally is getting a bit cooler and the best part….it’s apple season!! Everyone always raves about pumpkins, but lets be real, apples are WAY cooler than pumpkin!! There is just so much more you can do with apples.
The other week I was out with some friends and we passed by these caramel apples that looked sooooo good. Like jaw dropping good, and I have a soft spot for caramel apples, I mean don’t we all! I ended up passing on getting one, but making my own caramel sauce at home has been on my mind ever since! You can slice apples or bananas and just straight up dip them in this sauce or you can bake the apples (which I highly suggest) and drizzle the sauce all over them. You could even make little caramel apple pies that would be perfect for the upcoming holidays!
About a month ago I made this gumbo-esque slash German potato Salad. It turned out to be a delightful fusion of two very different styles. I couldn’t think of a name for the recipe, so I turned to Instagram and asked people to name the recipe for me. There were some awesome ones from the simple “German Gumbo” or the “Germbo” to the classy “Creole Patate Salat” and then to the funny “sausage fest” and “OktoberGras”. It was super hard to choose, as everyone’s suggestions were so great, but I finally decided on “DAS GUMBOTATOR”
Poor little parsnips. I feel like they get the shaft when it comes to using them in recipes.
I’ve used them in stew before and we all loved it, so I figured why not try it as a mash. The consistency was a dead ringer to regular mashed potatoes!
Parsnips taste like a mix between carrot, parsley, and potato. The smaller ones are more sweet and tender.
I need to come clean about something….I don’t like green beans. Never have. However, after making this for whole30 instagram I have changed my mind. Probably cause there is bacon in it. You know what else is great about this….its so damn delicious, if you made this for your family come Thanksgiving or Christmas, they would never know that it’s whole30 approved!
If you want to take it up a notch or two, I highly suggest crumbling pork skin (yah thats right, these bad boys are pure clouds of heaven) over the top. It will take the place of bread crumbs forever and ever. Amen!
Thanksgiving is right around the corner which means my face will soon be planted into a dish of goodness!
I’ve seen and done probably every method there is; deep fry, roasting, BBQ…(I’m actually not sure if there is any other way other than those 3!!) Anyway, this year I had the privilege to guest blog over on whole30’s instagram, which meant I HAD to come up with the perfect turkey. Guys! I did and you will never, ever make your turkey any differently after this.
Oh heeyyy beautiful rainbow carrots. What’s that you say….you can’t wait to be roasted then stuffed into my pie hole?!! I knew it!
I love carrots, but roasted carrots, they have my heart. And after you make this, they will have your heart too!!
One of my sister in-law’s makes delicious thumbprint cookies. I could eat only that for the rest of my life and be completely satisfied. Alas, I cannot, and she lives about an hour away so I can’t just stop by her house and force ask her nicely to make them for me my kids.
Since we’ve been on a no sugar kick lately, I decided to try my hand at baking sugarfree, gluten free, egg free (yada yada yada) cookies.
These were ah-mazing. 1st off I decided to use honey as the sugar substitute. Now I’ll be the first to tell the world that I am NOT a fan of honey. Just never was, so naturally I was a little hesitant to put it in. (It was all I had). But I think that’s what made the cookie so great. Maybe I do like honey after all!
PALEO THUMBPRINT COOKIES
-2 cups almond flour
-1/2 tsp salt
-1/4 tsp baking soda
-1/4 tsp nutmeg
-1/4 c ghee or clarified butter, room temp
-1/4 c honey
-1 tbl pure vanilla extract
-all fruit raspberry jam
-Preheat oven to 325°
-Mix all dry ingredients into a bowl.
-Put in ghee, and vanilla extract. Combine with your mixer. While mixer is running add in your honey.
-Dough will be crumbly.
1. Roll into balls and refrigerate for 20 min. Place on parchment paper. Press middle down, cook for 5 min, remove and fill with jam, place back into oven until cookie is golden brown.
2. Make a “crust” by pressing dough into baking dish. Poke a few holes in the bottom. Cook for 10 min. Remove and fill middle with jam. Place back in oven and cook another 10 min or until sides are golden brown.
My husband just informed me after consuming almost the whole thing that apricot jam would rock on this. 🙂