Cranberry sauce is one of my favorite things to plop onto my plate during Thanksgiving. Every year I try to up my cranberry sauce game and this Walnut Cranberry Sauce has won the trophy!
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!
I don’t really ever make desserts or “goodies’ in our house, even if they are considered “paleo.” Not because I don’t like dessert, but because I would eat it all within a couple hours of making it, and lets be honest, I probably wouldn’t even share with my kids.
Lets jump to a couple weeks ago….I received some whole, raw pecans from an awesome company called PURELY PECANS and I had no clue what to do with them other than stuff them in my face as is. Then California Strawberries contacted me to see if I wanted to share some recipes for their site and instagram for their #strawberrysummer series. (You may remember them from here when I got to go on a strawberry fields tour). After I received that email I knew exactly what I was going to make with those pecans! A crumble. duh.
Fall is finally upon us and although it’s still scorching hot in California, I can’t help but want to make a bunch of fall dishes.
Avocado made into pudding…. I’ve seen it around before, but it just seemed too “weird,” that is until the other day.
I had used 1/2 an avocado for my lunch and had the other half that wasn’t being used, so I thought to myself, “I should totes make some pudding” And so I did. The end.
If I’m ever at a restaurant and crème brulée is on the menu, you bet your bottom dollar that I will order it.
Since we have pretty much eliminated sugar and dairy from our diet, I had to come up with something using not those! Ha.
Well it has been done and its pretty friggin spectacular. Like crack for the paleo enthusiasts. Even my husband, who hates all things coconut liked it. A lot.