I was messing around in my kitchen the other day and fell into a tasty and satisfying Paleo/Primal treat. It’s very easy and has only a few ingredients. Pumpkin Maple spice Chia pudding. It makes a great evening snack and a awesome breakfast, just add a side of bacon! I know it make a great breakfast because I am eating it for my breakfast right now.
With out further adieu here is the recipe and some pictures for your enjoyment. As always if you try it please leave me a comment on how you like it and if you added any extra’s.
2 TBS Chia Seeds
1/4 – 1/2 tsp pumpkin pie spice
1 cup coconut milk ( I used Trader Joe’s reduced fat)
6 TBS pumpkin puree
1 – 2 TBS Grade B Maple syrup
Mix coconut milk, maple syrup and pumpkin together well. Add Chia seeds and pumpkin spice and mix very well, making sure Chia seeds don’t clump. Put into a glass Mason jar and chill over night. I added pecans and Enjoy Life chocolate chips to mine.
A really simple quick treat to make for friends, family and neighbors. This is a much better option than any other sweet treat you can find or buy. All Paleo friendly ingredients too.
1 cup Almond butter ( no sugar added)
1 farm fresh egg
1/4 cup raw honey
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup chocolate chips ( I used enjoy life, no soy,dairy ect)
Mix all but the chocolate chips together well. Add chocolate chips and using a spoon drop onto a parchment paper lined baking sheet.
Cook for 8 to 10 minutes in a 350 degree pre-heated oven. Cool for how ever long you can stand it and enjoy.
I wanted something soothing and creamy, but not too heavy. Last week I got a Butternut squash and some apples. So I decided it was high time I try my hand at making a butternut squash soup. Now I am wondering why I waited so long. I love my soup and I think a cup at breakfast might help somebody get their morning vegetables in!
1 Butternut Squash
2 medium apples ( I used Pink Lady)
6 cups of chicken stock (I used my chicken bone broth)
Trader Joe’s Light Coconut milk ( I used about 3/4 of the can)
1 tsp cinnamon
Cook butternut squash in oven preheated to 375 for about 50 minutes
I cut mine in half took out seeds and put coconut oil on the cut side as well as the foil lined cookie sheet.
While your squash is cooking peel and core your apples and dice them. Put broth and diced apples into soup pot and cook for 20 minutes.
Once squash is done cooking and cool enough to handle , add to the soup pot with chicken stock and apples.
Simmer for 10 minutes test and make sure apples and squash are very tender.
You can either blend soup in a blender a little at a time or use a immersion blender. I used my stick blender.
Blend until very smooth, add coconut milk and cinnamon and stir well.
Enjoy, this is a very warm and semi sweet comfort soup. It did not taste sweet until after I added the cinnamon and coconut milk. Next time I will use full fat coconut milk for a creamier texture.
I was really wanting something creamy, sweet and dreamy. That means research for me. I found several idea’s and that is how I come up with a lot of my recipes. I am sure this has probably been done by someone else, but I didn’t find it in my search.
The coconut milk I use is found at Walmart in the Asian section. It has no extra ingredients a 6 year old couldn’t pronounce, just coconut and water and the can is BPA free, only 1.49 per can
Banana pudding, so good I will only make this once a month, if I make it more my hips will expand! This stuff is epic!
3 very ripe bananas (turning black)
1 tsp vanilla or 1/2 vanilla bean scraped
2 egg yolks brought to room temperature
1 can full fat Golden Star coconut milk ( it’s just coconut and water BPA free can )
1 TBS coconut oil
1 TBS coconut butter
1 tsp cinnamon
Combine coconut milk, vanilla, and egg yolks to a medium sauce pan over medium heat, cook until it starts to thicken stirring all the time. Once it is thickened, remove from heat.
Place coconut oil,coconut butter slightly smashed bananas and cinnamon in medium sauce pan and cook over medium heat until the bananas start to caramelize .
Put banana and coconut mixture in a blender or food processor and blend until smooth and creamy. Place into a glass bowl or bowls and cover with plastic wrap touching the surface of pudding, this will keep a skin from forming on top. Chill well and serve with fresh banana slices on top.
I went to the store today because I got inspired on one of the face book pages I visit. I went to go get mushrooms to make a soup. I walked into the produce section and I saw the most amazing sight, local cauliflower. This head of cauliflower was no ordinary head of cauliflower, no sir. It had to weigh almost ten pounds and that is no fish story! I made a new soup and three other dishes using one head of cauliflower . It’s cold and dreary here in BIG “D” so I had soup on the brain and I am quite pleased with how it turned out. Creamy just like it had dairy, but there is no cow juice in it ;). I had to leave out onions because DH doesn’t like them, they really would have put this soup over the top!
The recipe is as follows;
1 head of cauliflower
4 cups of bone broth of your choice
2 tsp. garlic
1/8 tsp Thyme
1/2 to 1 cup coconut milk or nut milk of choice
Himalayan pink sea salt and fresh ground pepper to taste
1 pound ground grass fed beef or ground Bison
3 Portabella mushrooms
Rinse cauliflower well, remove leaves and large stems, cut into small pieces, put broth into dutch oven or soup pot and add cauliflower, cook until very tender and falling apart. Brown meat , when done remove meat from pan and add mushrooms, saute mushrooms in meat drippings. Blend cooked cauliflower and bone broth until creamy ( I use a stick/immersion blender) , add garlic,thyme,sea salt and pepper. Slowly add coconut or milk of choice to cauliflower mixture over low heat until desired consistency is reached, add cooked ground beef and mushrooms and simmer for 10 minutes. Let sit for about 15 minutes and enjoy a nice hot steamy, creamy bowl of warming soup. I did not use the whole head of this cauliflower in my soup, it weighed close to 8 pounds.
I will keep this post short. We have been out of pocket due to a death in our family. I wanted breakfast, my oven/stove is broken, that means no eggs. I have a George Foreman grill, blenders and dehydrators. I decided on home made pork sausage and a pumpkin pie smoothie.
Ingredients for the smoothie
1/2 cup pumpkin puree
1/2 c coconut milk
1 small frozen banana
1/2 c crushed ice
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
Place all ingredients into the blender, blend until smooth.
Pork breakfast sausage
1 pound ground pork
1 tsp crushed sage
1 tsp thyme
1 tsp salt
1/2 tsp ground black pepper
dash cayenne pepper
put ingredients into a bowl and mix spices into pork with your hands, form into patties. I freeze mine and pull them out as needed.
There you have a idea for a egg free breakfast.