Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading
Category Archives: GAPS
It’s warming up here in these parts. A heat wave is moving through right now and pushing temps into the 90s. Therefore cool, refreshing dishes are in demand. It will drop back down to cooler temps next week, and let’s hope May is nice and mild. May is usually our last month of decent weather before the searing summer heat blankets our region. But it’s all good. I love the summer and I’m no stranger to hot, dry heat. As a child I grew up in the desert near Death Valley (in Southern California) – so bring it on. I was at Costco the other day and found organic, fair-trade mini seedless watermelons. Awesome-sauce! They are super delicious and so sweet. I’m thinking this would be a great dish for any summer gathering.
- 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
- cream from 1 can of full fat coconut milk
- ¼ cup honey
- 2 eggs
- 7 large soft Medjool dates (optional)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 extra egg for crust (this is an optional step)
- Soak dates in warm water for at least 2 hours before making this recipe.
- Preheat oven to 400 degrees
- To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
- Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
- Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
- Remove pie from baking sheet and allow to cool on a cooling rack.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
- Cream from 1 can of full fat coconut milk
- ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
- 3 tablespoons honey
- 1 teaspoon vanilla, maple syrup,or coconut nectar.
- 1 vanilla bean cut in half and scraped out
- In a blender (high speed preferably) add all the above ingredients and blend until smooth.
- Transfer to a bowl and refrigerate for 2 to 4 hours.
- Mix well before serving.
-3 ice cubes*
*AIP & SCD, omit hemp seeds – they are not permitted.
Pulled Pineapple Chicken with Cauliflower Tortillas ~ Guest Post for "The Seasonal REAL Food Blog Series" @ Recipes To Nourish
-2 pounds boneless skinless chicken breasts
-1 cup chopped yellow onions
-3 tablespoons oil
-1/4 cup filtered water
-2 teaspoons garlic granules (or 2 chopped garlic cloves)
-1 teaspoon salt
-6 to 8 lemon slices
-0.3 ounces fresh thyme with stems (about 7 small stems)
1. Preheat the oven to 400 degrees
2. Arrange the chicken in a large glass Pyrex baking dish. Add the oil, water, salt, garlic granules, sprinkle the onions around, top with two lemon slices per chicken breast, and fresh thyme.
3. Cover and bake for 35 minutes. Make sure internal temp is at least 180 degrees. I use my stainless steel baking sheet as a cover (I don’t use foil in my kitchen).
4. When the chicken is done, remove each breast from the baking dish and let rest on a plate
5. Now make the gravy
-All the liquid from baked chicken (just over 1 cup)
-2 of the baked lemon slices
-1/2 teaspoon garlic grans (or 1/2 teaspoon chopped fresh)
-1/3 cup + 2 tablespoons raw cashews
-Salt and pepper to taste
1. Remove all the thyme and baked lemons from the baking dish (reserve 2 lemon slices).
2. Pour all the liquid, including all the onions, and the 2 baked lemon slices from the baking dish into a blender.
3. To the liquid add the cashews, garlic, and salt/pepper (if needed).
4 Blend on high for 20 seconds and until smooth and creamy.
5. Add more cashews for thicker gravy, add some water to thin it out.
*I use a lot of garlic granules because garlic is not always in season at my Coop. I rely on garlic granules (which I purchase in bulk).