I’m so glad that we’re at the brink of the holidays. Why? Because that’s when Trader Joe’s comes out with all of their holiday/season products! I bought almost a dozen cans of their organic pumpkin. Ok, mainly because I was planning on make four pies for Barbells for Boobs, which was hosted at our box today. Good thing, too, because it was all gone!
My fiancé and I partnered up to complete “Helen Meets Grace,” which consists of 3 rounds for time of: 400 meter run, 21 kettle bell swings, 12 kipping pull ups, followed by 30 clean and jerks. We use a 30# KB and a 58# bar for the clean and jerks. It was a bit intimidating because there were a few other boxes that participated and I was in awe by the strong girls from the other boxes! So awesome! We finished with a time of 13:36.
So I’m going to post three recipes today just because I have been MIA for a while and because I am on a pumpkin binge right now! First up…paleo pumpkin spice latte…
Paleo Pumpkin Spice Latte
- 1 cup brewed coffee (I use Starbucks VIA only because I don’t have a coffee brewer and drink coffee only maybe 3 days a week…when I work my night shifts)
- 1/2 cup coconut milk (your choice of full-fat or light. In this recipe I used the full-fat version because I wanted it creamier)
- 1 tablespoon canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1-2 teaspoons of honey (optional)
- Ground nutmeg for garnish
- Whipped cream (optional)
- In a small pot over low-med heat, whisk together the coconut milk, pumpkin, honey, pumpkin pie spice, and vanilla.
- With your coffee in a mug, pour your coconut milk mixture with you coffee.
- Add more honey (if desired) and top with the whipped cream (optional) and nutmeg.
Paleo Pumpkin Pancakes (Practical Paleo Recipe, page 242)
- 4 eggs, beaten
- 1/2 cup pumpkin puree
- 1-2 tablespoons of coconut flour (optional–To keep the consistency a bit thicker/firmer if you used boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well)
- 2 tablespoons butter or coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey or maple syrup (I left this out and just poured some over my pancakes)
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or…
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice/nutmeg
- 1 teaspoon cinnamon
- pinch of salt
- My variation: 1/4 cup chocolate chips (I use Enjoy Life brand mini chips [dairy, nut, and soy free])
- Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, baking soda into the wet ingredients.
- Melt 2 tablespoons of butter or coconut oil in a large skillet over medium heat. Then, mix the butter into the batter.
- Grease the skillet and spoon the batter into the skillet to make pancakes of your desire size. When a few bubbles appear, flip the pancakes once to finish cooking.
- Serve with grass-fed butter and cinnamon or slice bananas.
Paleo Pumpkin Pie
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons honey
- 1 egg
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Preheat the oven to 350F
- In a large bowl, mix the dry ingredients together
- In a small bowl, whisk the liquid ingredients together
- Add the liquid mixture to the dry ingredients to form a ball of dough
- Create a pie crust within a 9 inch pie pan and poke the dough on the bottom of the pan with a fork (to prevent the crust from puffing up while baking)
- Chill in the refrigerator for 15 minutes
- Bake the crust in the oven for 10 minutes
- 1 15-ounce can of pumpkin
- 2 1/2 teaspoons of pumpkin pie spice
- 2 eggs
- 1/3 cup raw organic honey
- 1/2 cup full-fat coconut milk
- Whisk all of the pie ingredients together in a large bowl.
- Once the crust has bake for 10 minutes, pour the filling into the pie pan.
- Crimp foil on the edge of the pie pan to prevent the crust from burning.
- Place the pie on a cookie sheet and bake in the oven for 45-60 minutes (mine usually finishes around 55 minutes in a 350F oven).
- Top with whipped cream (optional).