I am going to try and post every day, if not every other day. I will post pictures of what I eat, the good, the bad and the ugly!
I will also try and tell you how I’m feeling.
What I ate the first day;
Breakfast ~ Carrot pumpkin muffins from the book, topped with Apple pumpkin butter, maybe 1 TBS ( 21 DSD approved the recipe) and bullet proof coffee made with Kerry Gold unsalted butter, coconut oil, cinnamon and cacao powder.
Lunch ~ Two eggs fried in bacon grease on top of Spaghetti squash hash browns.
Snack ~ Very small Granny smith apple ,Sunflower seed butter and 1 ounce of raw milk grass fed cheddar cheese.
Snack while shopping ~ Pistachio’s ( this was to keep me from sampling Holiday stuff!)
Dinner ~ 2 roasted chicken wings, drumstick ,a few slices of chicken breast with asparagus and a glass of raw milk. No pictures of the chicken or asparagus, they weren’t picture worthy 😉
How I felt ~ hungry all day and I was making sure to drink a lot of water and had 8 ounces of Home brewed Kombucha. I made extra chicken last night and boiled some eggs.
I’m having a hard time with some pain right now, due to getting tackled by a sweet playful pup on Sunday night. The pain was in my shoulder ( rotator cuff injury from years ago) on the right and today I can barely move my head and neck. The good news it’s not diet related and I go see my Chiropractor Wednesday! The bad is it’s making it difficult to type, cook, drive, shower, get dressed and everything else I forgot to mention. Here is to day 2 of the 21 DSD!!! Oh and nobody has died yet 😉
I will admit it, I love pumpkin. I love the taste, texture and how it smells while cooking and I wait for pumpkin season like a child waits for Christmas. Pumpkin season doesn’t last very long and I wanted to get as much as I could out of it and that is how I came up with my new recipe. I wanted something I could eat any time of day, something to replace maybe cereal in a mug. Pumpkin soup, creamy, full of flavor and yet not to sweet.
I give you my Paleo Cream of Pumpkin soup.
1 Sugar Pie pumpkin (baked)
32 ounces of vegetable broth
1 tsp Pink Himalayan sea salt
1 can Trader Joe’s Light Coconut milk ( you can use full fat)
1 tsp cinnamon
1 1/2 tsp Pumpkin pie spice
1 tsp Nutmeg
1/2 cup Grade B Maple Syrup
Place cut cooked pumpkin and vegetable broth into Dutch oven or other large soup pan turn heat on high, add spices and bring to a boil, reduce heat and simmer for 45 minutes or until pumpkin starts falling apart. Let cool about 20 minutes. Use a stick blender to puree mixture and slowly add coconut milk and Maple syrup. You can puree in a blender, just make sure to do it a little at a time or cool longer so the hot mixture does not expand in the blender. and spill over. Serve hot as a side or dessert. Top with a swirl of coconut milk, a little more cinnamon, pecans and maple syrup.
Simmering pumpkin, broth and spices.
Blending pumpkin mixture in a blender with coconut milk and maple syrup.
Soup for breakfast
The easiest way to handle and cook a pumpkin that I have stumbled upon is to put the whole thing in the oven and bake it.
No need to cut it open, pull out the guts and seeds, you don’t even have to stab it to vent it. And the results are awesome and the easiest way to deal with a pumpkin I have ever had the joy of doing.
Turn your oven to 350 degree’s and pre-heat it.
Cover a cookie sheet with foil, put your pie pumpkins on the cookie sheet and bake them for about 45 minutes to 1 hour maybe 1 hour 20 minutes. You will know if they are ready by stabbing them with a knife and they will be brown and starting to cave in a little. Let them cool before handling them so you don’t get steam burns when you pull off the stem. They peel very easily and once you cut them open the seeds separate from the flesh without any hassle or fight. I even pureed the guts (stringy parts) with the flesh to give it more fiber. Place pumpkin flesh into a food processor or blender and puree until smooth. My end result was a beautiful bright orange pumpkin puree. I put mine into wide mouth canning jars and will use them in a new recipe. I saved one of the two pumpkins I baked for my next recipe. I removed the skin, seeds and stem and put it aside. I will be posting the next pumpkin recipe in about three days.
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.
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.