Easy Paleo Pecan Bars (gluten and grain free)

Ingredients:

For the crust:

  • 1/4 cup coconut flour
  • 1 cup almond flour
  • 1/2 cup softened butter, salted

For the topping:

  • 2 large eggs
  • 1/4 cup honey
  • 1 tbsp date syrup, maple syrup, or molasses
  • sprinkle of cinnamon
  • 1/4 tsp vanilla
  • 2 cups pecans

Directions:

  1. Preheat oven to 375.
  2. In a small bowl combine flours and softened butter. Mash together until well incorporated.
  3. Using 2 sheets of parchment paper, roll the “dough” out flat. Transfer the bottom piece of parchment paper into a square baking tray.
  4. In a larger bowl mix eggs, honey, syrup, vanilla, and cinnamon. Whisk together.
  5. Add pecans to the bowl and mix until pecans are well coated.
  6. Pour pecan mixture over the crust.
  7. Bake 20-25 minutes or until set.

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.

There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!

Ingredients:

  • 2 cups pecans, chopped
  • 3/4 cup brown sugar/swerve
  • 2-3 carrots shredded
  • 1-2 large apple, shredded
  • 1 tbsp instant coffee
  • 1 tbsp cinnamon
  • 1 tsp pumpkin spice
  • 3 tbsp oil, plus more for greasing
  • 2 eggs
  • 1 tbsp molasses, 1 tbsp honey (optional)
  • 1/8 cup coconut or almond flour (to thicken)
  • 1 tbsp flaxseed

Directions:

  1. Preheat oven to 375.
  2. Shred apple and carrot with a food processor or cheese grater.
  3. In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
  4. Add oil and eggs. Mix well.
  5. Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
  6. Allow to cool and serve.

Stuffing with Sausage (gluten and grain free)

Thanksgiving is here, and this year some of us have extra time to play around with new recipes. Why not experiment with a fun, nutritious twist on a classic side? I have taken this to family gatherings and there is never leftovers! It’s now a family go-to for holidays.

Ingredients:

  • 4 pounds pork sausage–I like to blend 2 hot, 1 sage, and 1 country mild
  • 1 cup sweet peas, frozen
  • 2-4 large onions, diced
  • A few cloves of minced garlic
  • 1 pound cremini mushrooms–others are fine, I just like these
  • 2-5 large sweet potatoes, diced
  • 1 pound riced cauliflower (optional, I’ve been omitting it in recent years)
  • Oregano, paprika, rosemary black pepper, salt to taste
  • Cooking fat, such as avocado, olive, coconut oil, or tallow

Directions:

  1. Dice onions. In a large skillet, cook 1-2 lbs sausage and onions over medium high heat until meat is cooked thoroughly and onions have released their water and browned.
  2. Dice mushrooms and sweet potatoes.
  3. Transfer cooked sausage into large bowl or container. I like to use a huge sheetpan for the oven to mix everything evenly.
  4. Fry next 2 pounds of sausage over medium high heat. Add to pan.
  5. Add fat to pan and fill with vegetables. Fry over medium high heat until cooked through and starting to caramelize. Add desired spices. Add to larger pan.
  6. Repeat step 5 until all ingredients are cooked. Combine in large dish, mix together, and enjoy!

Quick and Simple Strudel Topping

This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!

Ingredients:

  • 1/4 cup brown swerve/sugar
  • 1/2 cup almonds
  • 1 cup pecans
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Directions:

Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!

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.

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 Cloud Bread (paleo and dairy free version)

I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating delicious cheese and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during exclusion.

So once again here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.

Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my stomach (and kids) says yum. Bacon, eggs, and turkey stacked into something simple and magical.

Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.

Ingredients:

  • 3 eggs, eggs and yolks separated
  • Dash of cream of tartar
  • 1/4 cup almond flour
  • 1 tbsp almond milk
  • 1/2 tbsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 325°. Separate egg yolks and whites into different bowls.
  2. Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.
  3. Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.
  4. Fold the egg yolks into the egg whites.
  5. Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.
  6.  Bake for 15-20 minutes.

These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.

Apple Cinnamon Mini Pie Pockets (grain free)

I never liked apple pie as a kid in spite of wanting to. Every time I tried it something about the texture of the apples was never quite right to me; they would be partially crunchy with peels still clinging to the sides. Finally I’ve learned what I didn’t like about it! Crunchy cooked apple isn’t for me. 

Ingredients:

  • This apple filling 
  • 4 oz cream cheese
  • 1 cup mozzarella cheese
  • 1 egg
  • 1/4 cup granular swerve
  • 4 tbsp coconut flour
  • 1 1/4 cup almond flour
  • 1 tbsp cinnamon
  • Dash of salt

Directions:

  1. Preheat oven to 400°. Make apple filling.
  2. In a large microwavable mixing bowl, combine mozzarella and cream cheese. Microwave for 30 seconds to a minute, until cheese begins to melt.
  3. Remove from microwave and vigorously stir with fork.
  4. Add egg and stir.
  5. Add swerve, cinnamon, salt, coconut flour, and almond flour. Mix together until doughy. You will need to knead with your hands towards the end.
  6. Using a folded piece of parchment paper and rolling pin, pull a small ball of dough out. Roll the dough into a rectangle shape about 1/4 inch thick.
  7. Spoon a large spoonful of apples into the middle. Using the parchment paper, fold the sides of the dough over the apples, enveloping them in a pouch. Set aside on baking sheet with parchment paper.
  8. Repeat steps 6 and 7 until dough is used up.
  9. Bake for 20 minutes.
  10. Enjoy.

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.

Sausage and Cheese Pizza Stuff (gluten free)

I love pizza. But you know, gluten and carbs and stuff. Fathead pizza is a great substitute and it’s not like it’s super time consuming, but sometimes I want the comfort food with minimal work.

Queue the Crockpot! What a wonderful invention.

Ingredients:

  • 1 onion
  • 2 orange bell peppers
  • 1 poblano pepper
  • 2 cans diced tomatoes
  • 1 can tomato paste
  • Garlic
  • Basil
  • Oregano
  • 3 chopped yellow squash
  • 1 pound Italian sausage
  • Mozzarella
  • Parsley
  • Red pepper flakes

Directions:

  1. Cook sausage and set aside. Chop and dice all the vegetables and combine onion, peppers, tomatoes and tomato paste, and squash in crockpot. Cook on high for about 2 hours.
  2. Add garlic, oregano, basil and parsley. Stir in cooked sausage. Sprinkle with mozzarella and stir in. Top with more mozzarella. Crack the lid to vent steam and cook 1-2 more hours.
  3. Serve with red pepper flakes and parmesan.