Pumpkins All Around!

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

Ingredients:

  • 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)

Directions:

  • 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)

Ingredients:

  • 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])

Directions

  • 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

Crust Ingredients

  • 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

Crust Directions:

  • 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

Filling Ingredients:

  • 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

Filling Directions:

  • 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).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s