Easy Pumpkin Custard for Thanksgiving

I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.

Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.  

It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.

I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe. 

Ingredients:

  • 1 can pumpkin puree
  • 6 eggs
  • 8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
  • 1 cup granulated sweetener (stevia, erythritol, monkfruit) 
  • 4 tbsp honey (optional)
  • 1 tbsp molasses 
  • 1/4 cup coconut flour
  • 1 tsp vanilla or maple extract
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg 

Directions:

  1. Grease crockpot.
  2. Whisk or blend eggs until thick and foamy.
  3. Beat in sweetener.
  4. Add vanilla/maple extract and pumpkin puree and beat. 
  5. Add coconut flour, spices, salt, and oil. Beat until well mixed.
  6. Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones. 
  7. Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
  8. Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
  9. Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir. 

I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.

Polarizing Scrambled Egg Breakfast (gluten and grain free)

Eggs are a wonderful beginning to the day, and with sausage doubly so! But all ya’ll who like runny eggs, ew. Milk in eggs? That’s just wrong. I used to wonder why I hated eggs as a kid. It’s because they had copious amounts of milk poured in and were a runny, goopy mess. With age comes wisdom, I guess.

These are the eggs that you need to jazz up your breakfast routine. You’ll thank me later.

Ingredients:

  • 2-4 eggs
  • 1/4 lb sausage
  • 1/2-1 onion, diced (I prefer red)
  • Sliced mushroom (optional)
  • 1 tbsp red pepper flakes
  • 2-4 tbsp cooking fat
  • Salt to taste

Directions:

  1. Throw onions, mushrooms, and sausage into a pan. Fry on high heat until sausage is cooked through and the vegetables are caramelizing.
  2. Reduce heat to medium. Add red pepper flakes and eggs. Mix.
  3. Continue to cook, stirring until the eggs start to turn golden brown. Remove from heat, salt, and serve.

Lemon Cheesecake Waffles (gluten and grain free)

I’m on a huge waffle kick, and today I was gifted cream cheese. What better than some fluffy, uplifting waffles?

Something magical about the combination of ingredients make the texture of this beautiful creation fluffy and airy, while still being solidly waffle. A light brush of butter and done!

Ingredients:

  • 8 oz cream cheese
  • 4 eggs
  • 1/2 cup almond flour
  • 2-4 drops lemon extract
  • 1 squirt lemon juice
  • Dash of salt
  • Pinch of baking powder
  • 1/4 tsp vanilla
  • Squirt of stevia

Directions:

  1.  Soften cream cheese in microwave, about 30 seconds.
  2.  Combine all ingredients in a blender and blend until smooth.
  3.  Make into waffles or delicious pancakes!

Pumpkin and Nut Porridge for Fall

Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.

If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.

Ingredients:

  • 1/2 cup pecans, chopped or ground
  • 1/4 cup almond meal or flour
  • 1/4 cup pumpkin puree
  • 1/4 cup almond (or other) milk
  • 7-10 stevia drops
  • Dash of salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)

Directions:

1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.

2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.

Stir in maple syrup. Remove from heat.

Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.

Low Carb Mocha Chip Frappuccino

It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.

Ingredients:

Directions:

  1. Dissolve instant coffee in a small amount of hot water. You can also use brewed coffee.
  2. Put ice in bottom of blender/bullet cup.
  3. Pour cream over ice.
  4. Add remaining ingredients to cup.
  5. Blend until smooth. Garnish with chocolate crumbles.

Quick Grain And Gluten Free Pancake and Waffle Mix

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp heavy whipping cream (optional, omit for dairy free)
  • 1/2 cup almond milk
  • 1/4 tsp vanilla
  • 1/2 tbsp cinnamon

Directions:

  1. Whisk ingredients together well with a fork or whisk.
  2. Using a container with a pour spout or large spoon, pour onto griddle or nonstick pan. Cook on medium heat until batter becomes bubbly throughout.
  3. Flip and cook 1-2 more minutes. Remove from pan.

We usually just top these with butter, but the possibilities are vast–you can use whipped cream, fruit, maple syrup, honey, or cinnamon butter!

Ham Omelette Breakfast Cups (dairy free)

Well, I’m 29 today. Another year older. A little more tired. A few more gray hairs and wrinkles, and so much excitement and joy. So much to look forward to in this next year.

Starting next week posts are going to switch to Tuesdays, because let’s be honest here, you’ll still need stuff to do on Tuesday to get yourself through the week.

You can certainly add cheese or sour cream to these, but they are amazing without!

Note: don’t use honey ham, it gives it a weird flavor.

 

Ham Omelette Cups

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Kristy

Ingredients

  • 1/2 cup diced onion
  • 1/2 cup diced peppers I use poblano and bell
  • 1/4 cup diced tomato
  • 1/4 cup diced mushroom
  • 1/2 cup chopped spinach
  • 6 eggs
  • 12 slices ham for lining muffin tin
  • extra chopped ham

Instructions

  1. Preheat oven to 325. Oil or spray a muffin tin with non-stick cooking spray. 

  2. Add butter or oil to a small pan. Fry onion and peppers for a few minutes until translucent and beginning to change color. 

  3. Line muffin tin with ham slices. I sliced my ham in half because it made it easier to line the cups with halves. 

  4. In a measuring bowl, combine vegetables, chopped ham, and eggs. Mix well.

  5. Spoon or pour mixture into your ham cups.

  6. Bake for 25-30 minutes or until tops begin to turn golden brown. Cups should easily slide out of the muffin tin.

strawberry super smoothie (dairy optional, gluten and grain free)

I’ll tell you the truth: when I get really busy and it’s hard to write, recipes and crafts are the quickest, easiest thing to do. I’m having a hard time squeezing everything I need to do into one day right now, but I figured it’s worth it to take ten minutes to write this up.

I finally got myself to stop eating dairy again, hooray! I’m looking forward to seeing how it affects my digestion, energy levels, and maybe even weight–fingers crossed. My kids, however, are still allowed to eat dairy. I do feel like Karissa does better without it, and she was extremely intolerant when she was a baby, but if I’m being honest with myself it’s one of the more delicious food groups and it’s harder to find kiddo-friendly snacks when you don’t include fruit on a regular basis or most processed foods.

This is a fun smoothie that the girls approve of and is packed full of nutrients for small, developing bodies! The recipe calls for dairy, but it’s really optional. It’s very versatile–you could replace the kefir and cream with coconut milk (which I have) and it’s just as good.

strawberry super smoothie (dairy optional, gluten and grain free)


Course Breakfast, Dessert, Drinks, Snack
Prep Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 1 tbsp chia seeds
  • 1 tsp moringa greens and protein powder
  • 1 tsp collagen hydrolysate powder
  • 1 cup chopped strawberries any berries are good
  • 1/4 cup unsweetened kefir or coconut milk
  • 2 tbsp heavy whipping cream omit for dairy free
  • 1/4 cup spring mix/salad greens
  • 1/4 cup water or almond milk
  • 1 squirt stevia occasionally I use banana instead

Instructions

  1. Add chia seeds to blender/bullet and blend into a powder.

  2. Combine everything else in blender and blend until smooth. You can add more almond milk or water if you want it to be thinner. I have to do this so that the kids can drink it through a straw.

  3. Pour into cups and serve.