Pumpkin Gingerbread w Cream Cheese Frosting

I made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous.  And we're talking best-dessert-of-the-year fabulous.  I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo.  This finally does it some justice.  With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie.  With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake!

Anthony's new favorite.  Better hurry up and make it before your New Year's diet starts

Ingredients:
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)
1 + 3/4c almond flour
2 large eggs
1 + 1/2tsp baking powder
1/2tsp baking soda
1tsp pure vanilla extract
1tsp ground cinnamon
1 + 1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp salt
1/2c pure molasses
1/4c pure maple syrup
1/4c crystalized ginger, chopped finely

For Frosting:
1/2c butter at room temperature or softened
8oz full fat cream cheese at room temperature or softened
2tsp pure vanilla extract
2tbs heavy cream or full fat coconut milk
3c confectioners sugar
1/2c toasted chopped walnuts (optional)

Directions:
1. Preheat your oven to 350F.  Line an 8x8" baking pan with nonstick foil or parchment and butter it.  Set aside.
2. In a small saucepan, boil molasses and maple syrup.  Remove from heat and cool slightly.
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt.  Pour in molasses mixture and mix well.
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated.  Stir in crystallized ginger.
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center.  A toothpick should come out clean and the center shouldn't be too wet.  Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.
6. Cool completely before frosting.
7. To make the frosting, beat cream cheese and butter with an electric mixer.  Add vanilla and cream and beat again.  Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired.  Serve at room temp or chilled.  Enjoy!

Garlic Roasted Brussel Sprouts w Bacon

Brussel sprouts get a bad rap.  I used to think that I hated them but I've come to realize I only hate them when they are cooked incorrectly.  Boiled brussel sprouts with butter are disgusting.  But roasted brussel sprouts with garlic and olive oil are delicious.  So delicious that they remind me of a potato chip (no, I'm not kidding).  When you cook them so that the edges are deep brown or black they have a similar flavor to roasted kale, not the boring strange chewy flavor of boiled cabbage.  Throw in some fresh lemon juice, a bit of onion, and some crumbled bacon and you have yourself the perfect side.  I served mine on Thanksgiving day but these would also be great at Christmas or any other special occasion.  I might even make them again for dinner tonight.  Yes, they are that good.  Just give them a try!

One of my favorite vegetable sides.  I'm not kidding!

Ingredients:
1lb brussel sprouts, washed, trimmed, and cut into quarters
1/2 onion, diced
6 slices bacon, nitrate and preservative free
3tbs extra virgin olive oil
1tbs minced garlic
1/2tsp thyme
freshly ground sea salt
freshly ground pepper
1tbs fresh lemon juice

Directions:
1. In a large skillet, cook bacon slices over medium heat until cooked and crisp, turning halfway through.  Remove and place on a paper-towel lined plate.  Crumble when cool.
2. Throw out all but about 1 or 2tbs bacon grease.  Cook onion and garlic until slightly wilted over medium heat, stirring frequently.
3. Place brussel sprouts in a large bowl.  Pour in bacon grease cooked garlic and onion.  Toss with olive oil, thyme, salt and pepper.
4. Preheat your oven to 425-degrees.  Spread the brussel sprouts evenly over a foil-lined baking sheet for easy cleanup.  Roast until sprouts are tender and deep brown on the edges, about 35-45 minutes, rotating pan half way through.  Take out of the oven and toss with a hint of lemon juice and crumbled bacon.  Serve warm.

Paleo Apple Pie Tart

It's that time of year again and I couldn't wait to indulge in some traditional holiday desserts.  Last year for  Thanksgiving I made a wonderful Paleo Pumpkin Pie, but this year I wanted to try something different.  I realized, while looking back at my collection of recipes, that I hadn't attempted a grain-free apple pie before. So I made one.  And it's wonderful.  In fact, it might be my favorite dessert yet.  Although it is more of a tart than a pie, I doubt anyone will care.  With apples in season, I didn't need to add much sugar (I mean honey) to make this pie taste wonderful.  I made an almond crust from scratch and topped the whole thing with Vanilla Bean Coconut Ice Cream (try Soy Delicious brand).  Delicious!  Enjoy!

A wonderful dessert for the holidays or anytime at all!

Ingredients:
2c raw almonds
1/3c butter, melted
2tbs pure maple syrup
pinch salt
4-5 apples, cored & peeled, sliced thin (use what's in season; think crisp and tart-sweet; I used Pink Lady)
1tbs lemon juice
2tbs tapioca flour
2tbs honey
2tbs dark brown sugar
1tbs ground cinnamon
1/3c dried cranberries

Directions:
1. Preheat your oven to 350-degrees.  In a large food processor, process raw almonds until they resemble a fine flour.  Then add melted butter, maple syrup and a pinch of salt.  Pulse until it resembles a mixed ball of dough.
2. Press the crust mixture into the bottom of a tart pan.  Take your time, press well and evenly along the bottom and sides of the tart pan.  Alternatively, you could line a pie tin or pan with foil and then press along the bottom.
3. Place the crust into the center of a preheated oven and bake until golden brown, about 12 minutes (check on it and press down if any air-bubbles arise and lift the crust out of place).
4. Let crust cool completely.
5. Prepare your apples.  In a large bowl, mix lemon, tapioca, honey, and cinnamon.  As you are peeling and slicing your apples, toss them immediately into the mixture to keep them from turning brown.
6. When the crust is cool, carefully arrange your apples into your tarte or pie.  Pour any remaining sugar syrup on top.  Sprinkle desired amount of dried cranberries on top.
7. Cover the whole tart with foil.  Place in the center of the oven and bake for about an hour (check starting at 45 minutes... it's done when the syrup is bubbling and the apples are easily pierced with a fork).  Remove foil and cook about 5 minutes longer to really brown the crust.
8. Remove the pie and let cool slightly.  Cut using a sharp pizza cutter or a knife.  Serve with coconut ice cream while hot.  Enjoy!
Note:  This pie can be stored, covered, in the refrigerator for up to a week.

Mini-Pepper Poppers

Sometimes it's hard coming up with a simple appetizer for a party or casual get together (besides the standby chips and dip, nuts, ect).  I saw some mini-bell peppers at the store and they were so adorable I had to buy them.  These are the cutest, easiest, and most delicious appetizers I have made in a long time.  They are miniature sweet peppers stuffed with a simple taco mix and then baked in the oven until the peppers are tender and caramelize a bit on the bottom.  I served them sprinkled with cilantro and offer mini bowls of salsa on the side.  The best part is that these can be made ahead of time:  just cook the meat and stuff the peppers and throw them in the fridge.  When you are ready to serve, take them out and bake them in the oven until cooked through.  Enjoy!

These little guys didn't last a minute!

Ingredients:
1 package mini sweet bell peppers (about 30)
1lb lean ground beef (I used ground sirloin)
1 onion, minced
1tbs extra virgin olive oil
1tbs minced garlic
1tsp cumin
1tsp oregano
2tsp ancho chile powder
1/2tsp garlic powder
1tsp salt
1/4tsp pepper
1/4tsp red pepper flakes
Chopped cilantro and salsa, for serving

Directions:
1. Preheat oven to 400F.  In a large saute pan, heat olive oil on medium heat.  Add onion and cook, stirring occasionally, until translucent in color and wilted (5-8 minutes).  Add minced garlic and cook, stirring frequently to prevent burning, a few minutes more.
2. Crumble in ground beef and cook, breaking the meat up with a spatula as it cooks.  Add cumin, oregano, ancho, garlic powder, salt, pepper, and red pepper flakes.  When the beef is browned and well-crumbled, taste and add any seasonings as needed (I never measure out my seasonings so the amount above is only a guide).
3. Rinse your mini peppers in water and cut off the tops.  Take out the seeds and membranes.  Lay them on a baking sheet lined with foil.
4. Using a teaspoon and your fingers, stuff each mini-pepper with ground beef mixture.  Make sure it's packed in there.  Only about a teaspoon or 2 would fit in each of mine.  This is fine.
5. If desired, but optional, brush or spray the tops of the peppers with olive oil and sprinkle with salt.  Place in the center of a preheated oven and bake for about 20-30 minutes or until the peppers are soft.
6. Serve warm with cilantro and salsa, if desired.  Enjoy!

Mustard Crusted Pork Tenderloin w Braised Cabbage

The other day my niece brought home the largest cabbage I have ever seen from one of her teachers' gardens.  I wasn't quite sure what to do with it so I decided to braise it under some fresh pork tenderloin using my Celebrating Home Bean Pot (a dutch oven will do fine if you aren't lucky enough to one one of these masterpieces).  Using herbs from my garden (which consists of about 4 pots on my deck) I made an herb-mustard crust and brushed it over the pork.  I mixed together a bit of chicken stock and apple cider vinegar and poured that in.  Then I cooked it low and slow and let the whole thing braise in its own juices.  The result was a tender pork with soft roasted veggies.  Enjoy!

An easy meal perfect for fall

Ingredients:
2 1/2lb pork tenderloin
1/2 cabbage, shredded
2tbs butter, melted
1/4c apple cider vinegar
1/2c chicken broth
1/4c dijon or brown mustard (use your favorite!)
2tbs fresh rosemary (or 2 tsp dried)
1tbs fresh thyme (or 1tsp dried)
1tsp salt
1/2 onion, thinly sliced

Directions:
1. Preheat your oven to 325-degrees.  Place cabbage in a bean pot, dutch oven, or slow cooker.
2. In a small bowl, melt 1tbs butter in the microwave for about 20 seconds.  Add apple cider vinegar and chicken broth.  Pour over the cabbage.
3. In another small bowl, mix mustard, rosemary, thyme, the remaining tbs of butter and salt. 
4. Place tenderloin on top of the cabbage.  Sprinkle the whole thing with salt and pepper.  Then, using a pastry brush (or a spoon if you don't have one), brush the mustard mix all over the top and sides of the tenderloin.  Top the whole thing with sliced onions and cover with the lid.
5. If using a bean pot or dutch oven, place in the center of a preheated oven for about 2 1/2 or 3 hours.  It will be done when the pork pulls away easily with a fork.
5. If using a slow cooker, cook on low 8 hours or high 6 hours.  You will not have any of the carmelization of the bean pot and may end up with more liquid than you like.  That's okay, just pour most of it out and add a bit more butter to the meal at the end.
6. Serve hot.  Enjoy!

Lemon Sage Marinated Grilled Chicken Breasts

This is a delicious simple marinade I used to spice up some plain ol' chicken breasts.  I had some leftover fresh sage from my Pumpkin Soup recipe that I wanted to use up.  When I think of sage I think of fall and Thanksgiving stuffing so I decided to make a stuffing-inspired marinade.  I added some olive oil, some lemon, and some poultry seasoning along with the fresh sage to give the chicken a rich fall flavor.  I let the whole thing marinate all day and then threw them on the grill for dinner.  Serve this with my traditional Cranberry Almond Salad or some Balsamic Roasted Fall Vegetables and you are good to go.  Enjoy!

A quick healthy meal using delicious fall flavors

Ingredients:
5lb boneless skinless chicken breasts
1/4c fresh sage
1/4c extra virgin olive oil
1tsp poultry seasoning
1 lemon, zest and juice
1tsp salt
1/4tsp pepper

Directions:
1. In a food processor, blend sage, oil, seasoning, lemon juice, zest, salt and pepper.
2. Place chicken in a large resealable plastic bag.  Pour in marinade.  Let marinate at least an hour or up to a day in the refrigerator.  Prior to grilling, let it set out for 30 minutes or so (makes the breasts more tender when they are cooked from room temperature).
3. When ready, heat grill to medium high heat.  Pull chicken out of marinade and discard leftover marinade.  Cook chicken on the grill about 10 minutes per side for large breasts (less if smaller).  Chicken is done when internal temperature reaches 165-degrees.
4. Serve with a big salad or some roasted fall veggies and enjoy!

Pumpkin Soup w Sage

Ahhh fall, my favorite time of year.  When the leaves start changing and the weather is getting cooler, get into the season by making a big batch of pumpkin soup.  This is a simple, rich, creamy soup that is perfect for using up all those leftover cans of mashed pumpkin.  Or, get inspired and throw in fresh roasted pumpkin instead.  Fresh sage is the costar here... lending a subtle thanksgiving flavor that highlights the flavors of pumpkin.  I loved this soup so much that I am looking forward to making my next batch.  Enjoy!

Rich, warm, and satisfying.  The perfect soup for fall!

Ingredients:
2tbs butter
1 onion, diced
3 stalks celery, trimmed and diced
2c pureed pumpkin (fresh or canned)
3tbs fresh sage, chopped
4c chicken stock (I used Rachael Ray Stock in a Box)
1c coconut milk (or half and half)
1/4tsp cayenne
1tsp poultry seasoning

Directions:
1. In a large bottom soup pot, heat butter over medium high until melted.  Add onion and celery and cook until soft and starting to brown.  Add your pumpkin, sage, stock, cayenne, and poultry seasoning.  Add a bit of fresh ground black pepper.  Bring to a boil and simmer about 20 minutes. 
2. Using an immersion blender, blend until smooth (alternatively use a blender or food processor).  Stir in coconut milk.  Taste and adjust seasonings as needed. 
3. To serve, ladle some into a soup bowl, top with sage and drizzle coconut milk or cream over the top.  Enjoy!

Baked Salmon w Cinnamon Apples & Onions

This quick 30 minute dish is a perfect way to use up some seasonal fall apples.  I used Honeycrisp apples because they are my favorite but any sweet-tart apple will do.  If you've never had caramelized onions with cinammon before, you are in for a treat!  Adding a bit of sweetness with the apples makes this the perfect topping (or side dish!)  While the salmon is baking in the oven, saute up your caramelized apples and onions in a pan.  When the salmon is done, throw a big scoop on top and you have yourself a simple healthy meal in minutes.  I served mine over a simple salad of arugula, romaine, and balsamic vinaigrette.  Delish!

A great weeknight meal for fall

Ingredients:
4 wild caught salmon fillets
1/2tsp salt
1/4tsp pepper
1tbs olive oil
3tbs butter
1 onion, thinly sliced
2 cinnamon sticks
1/2tsp ground cinnamon
2 large apples (I used Honeycrisp, use your favorite!), cored and thinly sliced
1tsp lemon juice, plus more to squeeze over fish
Salad greens, optional

Directions:

1. Preheat oven to 400F.  Season fish with a bit of salt and pepper.  Squeeze a bit of lemon over the top of the fillets and drizzle with olive oil.  Place on a foil-lined baking sheet, skin side down (that way the skin will peel off easily because it will stick to the foil).  Bake for about 10 minutes per inch of thickness.
2. Meanwhile, make your topping:  In a large skillet, heat butter over medium high.  Add onion and cinnamon sticks and reduce heat to medium.  Cook, stirring occasionally, until the onions are soft and deep golden brown (about 15 minutes).  When the onions are almost done, add in your apples (add a bit more butter if the pan is dry).  Sprinkle 1/2tsp cinnamon over the apples and cook another 5-10 minutes or until the apples are soft.  Sprinkle with a bit of salt to taste.  Stir in 1tsp lemon juice.
3. To assemble, put some greens on a plate (if using).  Top with your salmon.  Ladle some onion apple mixture on top.   Enjoy!

BBQ Molasses Pork Chops w Homemade Apple Butter & Roasted Veggies

Okay.  First off, I can't take full credit for this recipe.  I altered and adapted it from one of Bobby Flay's original recipes in his Grill It! cookbook.  Of course, I altered it to suit my tastes and make it my own. I wasn't originally planning on putting this one on my blog but it really is too delicious not to share.  I know the molasses sauce sounds strange, but I promise you that glazed on pork it tastes 100x better than barbeque sauce!  You will never go back to it again.  Topped with homemade apple butter and paired with roasted veggies, this is one of the most delicious meals!  I highly recommend you make this meal when entertaining company like I did.  They will be very impressed.

Certainly a dish you won't forget!

Molasses Pork Ingredients:
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
1/4c molasses
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper

Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2tbs butter
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1tsp cinnamon
1/4tsp salt
1 stick butter at room temperature

Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
salt
1/2 tsp herbs (I used thyme and rosemary)

Directions:
1. First, preheat your oven to 375F.  Place your veggies on one or two baking sheets.  Coat well with oil.  Sprinkle with salt and herbs.  Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning. 
2. Meanwhile, make your almond butter.  In a large saute pan, heat 2tbs of butter.  Add your apples and brown sugar.  Cook until apples are very soft but retain their shape.  Add in cinnamon and cook a minute more.  Let cool slightly.  Pour the cooked apples and sugar mixture into a food processor.  Add salt and a stick of butter and pulse until smooth.  Pour into a bowl and chill until ready to serve.
3. Last, make your pork.  Salt and pepper each pork fillet.  Preheat your grill to medium high.  In a small bowl, mix molasses and mustard.  Glaze each pork chop.  Grill until golden brown and slightly charred, about 4-5 minutes.  Flip and grill another 4 minutes more.  Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies.  Enjoy!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Fennel Crusted Pot Roast with Italian Veggies

This is an amazing (and easy) toasted fennel seed post roast.  It took me less than 10 minutes to put together then I let it slow cook all day and it was ready by dinner.  Talk about the love of the one pot meal!  I used onions, sliced green peppers, mushrooms and cherry tomatoes which cooked with the roast in a simple tomato basil marinara sauce.  I served mine with leftover Decadent Mashed Potatoes but any potato or rice dish would work nicely in it's place.  I know you will love every bite.  Bon Appetit!

One serving is never enough of this juicy tender roast!

Ingredients:
3lb chuck roast, washed and patted dry
1tbs fennel seed
2tsp sea salt (more to taste)
1/2tsp Italian seasoning
1tbs minced garlic
1 onion, cut into quarters and sliced
1 green bell pepper, seeded and cut into long thing strips
1 pint cherry tomatoes
1 pint sliced mushrooms
1c tomato basil marinara (check your labels and make sure there is no preservatives, gluten, or added sugar!)
1/2tsp garlic powder
2tsp olive oil

Directions:
1. In a slow cooker, toss onion, green pepper and olive oil with 1/4tsp italian seasoning and 1tsp minced garlic.
2. Meanwhile, place fennel seeds in a skillet over medium high heat.  Shake occasionally and cook until toasted (you will be able to smell them and some will crackle and pop) about 5 minutes.  Remove from heat and crush with a meat mallet or any other hard object you have.
3. Mix crushed toasted fennel seeds with 2tsp minced garlic and 2tsp salt.  Spread with your fingers all over the roast.  Place roast on top of the onion and bell pepper.
4. Top the roast with your tomatoes and mushrooms.  Pour marinara on top.  Add some garlic powder on top of it all as well.  Cook on high for 6 hours or on low for 10-12 hours.  You know it's done when your rost is tender and pulls away with a fork (the longer you cook it the more tender it gets).
5. To serve, pull out pork and veggies and serve them.  Taste the sauce leftover in the crock and adjust with salt and seasonings as needed.  Ladle some sauce over the meat and veggies.  Enjoy!

Bacon Green Beans

 It's not Thanksgiving in my house without some bacon green beans.  My mother made these for us (and still does) every year for Thanksgiving.  They are such a hit that sometimes she has to make 2 batches of them.  My mom bakes hers in the oven, but I didn't have any room in the oven so I made mine over the stove.  These are fresh and absolutely delicious. 

We didn't have any leftovers!

Ingredients:
6c freshly washed and trimmed green beans (I bought 2 packages at the store)
1/2lb nitrate free bacon
1/2 onion, thinly sliced
1tbs minced garlic
A pat of butter (optional)
a dash or two of white wine vinegar
sea salt to taste

Direcitons:
1. Bring a large pot of water to a boil.  Throw in the green beans and boil 3-5 minutes or until bright green and crisp-tender.  Drain and set aside.
2. Meanwhile, cook your bacon over medium in a pan.  When browned and finished, move to a paper towel lined plate and crumble.  Pour out all but 2tbs bacon grease.
3. Add your onion and garlic to the bacon pan and cook until soft.  Add a pat of butter if desired.
4. When the onions are soft, add the green beans and toss thoroughly with the onions and garlic.  Cook a few minutes to warm.  Add a dash of white wine vinegar and add sea salt as needed.  Serve with crumbled bacon on top. 

Pumpkin Cheesecake with Pecan Hazelnut Crust

I started my Thanksgiving baking and cheesecake is the perfect dessert to make ahead of schedule because it keeps well in the fridge and even freezes nicely.  This recipe is refined sugar and gluten free, but no one will be able to tell the difference.  I make a hazelnut pecan crust with a mostly cheesecake topping.  Just a hint of pumpkin takes this traditional dessert to a holiday dish.  Rich, elegant, and delicious.  Enjoy!

So delicious it's sinful

Pecan Hazelnut Crust Ingredients:
3/4c hazelnut meal
1c chopped pecans, processed in a food processor until flour-like consistency
pinch sea salt
4 1/2tbs melted butter

Pumpkin Cheesecake Filling Ingredients:
4-8oz packages full fat cream cheese at room temp (very important!)

So delicious Anthony had this for breakfast!

1/3c agave nectar
1/4c sour cream at room temp (optional)
2tbs coconut flour (optional)
1-15oz can pumpkin puree
2tbs pumpkin pie spice
1tbs vanilla extract
1/2tsp salt
4 large eggs at room temp


Directions:
1. Preheat your oven to 350F.  In a large bowl, mix hazelnut meal, pecan meal, salt and butter.  Press into the bottom of a 9" springform pan with your fingers and bake in the oven for 10 minutes.
2. Meanwhile, in a large bowl, beat cream cheese and agave nectar on low speed.  Mix in flour, if using (do not overmix).  Add pumpkin puree, pie spice, vanilla, and salt.  Mix until smooth.  Add eggs one at a time, mixing until each is combined.
3. Pour filling into the springform pan and gently smooth the top.  Place in the oven, turn oven temp down to 300 and bake for 45 minutes.  Turn off the oven and let the cheesecake sit for 2 hours (do not open the oven at all during this entire process!).
4. Remove, cool, cover, and place in the fridge overnight.

Natural Cranberry Sauce 3 Ways

In preparation for Thanksgiving, I made cranberry sauce 3 ways:  Apple Spiced, Orange Ginger, and Honey Pear.  The apple spiced cranberry sauce is the most tart, using apple cider, gold rum and a bit of agave nectar.  The Orange Ginger Cranberry Sauce is my classic sauce that I make every year and most people find it quite addicting.  I use fresh ginger, cinnamon, orange juice and honey to really bring out the sweet-tart flavors of the fresh fruit.  Finally, I made a Honey Pear Cranberry Chutney that uses chunks of pears and lots of honey for a rich honey flavor.  This would be delicious on pork as well as turkey.  All of these recipes are all natural without a hind of refined sugar.  Make one.  Make all three.  You decide.

My personal favorite:  Orange Ginger Cranberry Sauce

Apple Rum Cranberry Sauce

12oz fresh cranberries
1c apple cider
2 cinnamon sticks
2oz gold or spiced rum
3/4c agave nectar

Directions:  Add all ingredients in a sauce pan and bring to a boil.  Then turn the heat down and simmer until thick, about 20 minutes, stirring frequently to prevent burning.  Let come to room temp and remove cinnamon sticks before serving.

Orange Ginger Cranberry Sauce

12oz fresh cranberries
1c orange juice
1tsp orange zest
1 cinnamon stick
1tsp finely grated fresh ginger
1/2c honey
2tbs agave nectar

Directions:  Add all ingredients in a sauce pan and bring to a boil.  Stir, bring the heat down and simmer until thick, about 20 minutes, stirring frequently.  Let come to room temp and remove cinnamon sticks before serving.  Add a bit more orange zest on top for decoration if you like.

Honey Pear Cranberry Chutney

12oz fresh cranberries
3/4c honey
1tbs lemon juice
2 pears, peeled, cored and diced
1tsp lemon zest
1/2c apple cider

Directions:  Add all ingredients and bring to a boil.  Stir frequently, bring to a simmer, and cook until pears are soft and sauce has thickened into a chutney, about 10 minutes.  Bring to room temp before serving.

Paleo B.L.T. Pizza

I have been experimenting with paleo pizzas (ie grain-free) and this one is my favorite.  The crust is made with almond flour, flaxseed meal and grated eggplant (I got the idea from the cookbook "Make It Paleo".)  This is the first pizza I've made that you can actually pick up and eat with your hands!  It has a thin chewy crust that I topped with a little pizza sauce, tomato slices, bacon and arugula.  De-lish!

Oh how I love this pizza!

Pizza Crust Ingredients (Makes one 12" pizza):

1 eggplant, grated with a cheese grater (skin discarded)
1/4c flaxseed meal
1/4c almond meal
1 large egg, slightly beaten
1tbs chopped fresh basil
1/2tsp italian seasoning
1/2tsp sea salt
olive oil, for coating

Pizza Topping Ingredients:
1/3c marinara or pizza sauce (I used Ragu No Sugar Added Marinara)
1 large tomato (or 2 small tomatoes), sliced thin
1lb bacon, each slice cut in half and pan fried
2 handfuls arugula

Directions:
1. Preheat oven to 350F.  In a large thin dish towel, take your grated eggplant and squeeze out all the water.  Then place it in a large bowl and mix with flaxseed and almond meal.  Add the egg, basil, and seasonings and mix well (you might need to use your hands here).
2. Line a 12" pizza pan with parchment paper.  Coat with oil.  Press your pizza dough down on the pan until evenly spread about 1/4" thick.
3. Bake in the center of a preheated oven for 30 minutes (this is a good time to fry your bacon).  Remove the pizza, place another sheet of parchment over the top of it and flip it over carefully.  Brush the top side of the pizza with olive oil and bake another 10-15 minutes.
4. Add a thin spread of marinara sauce, sliced tomatoes, arugula and bacon on your pizza.  Place back in the oven for about 7 minutes or until the tomatoes are hot and the arugula starts to wilt.  Cut slices with a pizza cutter and serve hot. 

Mushroom Crusted Meatloaf with Red Wine Reduction & Cauliflower Puree

I had a jar of finely ground dried wild mushrooms in my freezer and I have only used them once.  I also had a pound of ground beef that I needed to use up asap so I decided to experiment with a dried mushroom crusted meatloaf.  I cannot say enough good things about this dish.  It is packed with flavor from the meatloaf spices, the mushroom crust, and the rich elegant red wine reduction sauce.  I paired this with a cauliflower puree that I swear tastes exactly like mashed potatoes.  In fact, Anthony thinks he ate his meatloaf with potatoes (a few days ago he told me he would NEVER eat cauliflower again so I decided not to tell him).  The secret to this elegant meal is in both the ingredients and cooking method used.  I highly encourage you to try this.  I promise you it's worth the extra effort!

Simple elegance for an everyday meal

Meatloaf Ingredients:
2 slices bacon (preservative and nitrate free)
2oz dried wild mushrooms, ground in a coffee grinder so that they are similar to a course flour
1lb ground beef
1/4c finely diced yellow onion
1tsp sea salt
freshly ground black pepper
1tsp minced garlic
1 lightly beaten egg
1/4tsp poultry seasoning
1c red wine (use one that you like to drink)
1c beef stock (gluten & msg free; I use Rachael Ray brand)
2c chopped portabello mushrooms
1tbs butter

Cauliflower Puree Ingredients:

1 head cauliflower, washed, stalk removed and the rest cut into pieces
4c chicken stock (gluten & msg free; again I use Rachael Ray brand for all of my stocks)

1tbs butter

Directions:
1. First, let me clarify on the dried mushrooms:  I recommend that you use a coffee grinder to grind your wild mushrooms into a fine powder, place them in a jar and store them in the fridge or freezer.  They make amazing crusted pan fried steaks as well!  Short of that, you could probably processes them in a food processor until they are as fine as possible.
2. Preheat your oven to 375F.  Cook your bacon in a medium saute pan over medium heat.  Remove from pan and reserve fat (unless there is more than a tablespoon and in that case pour some out into a jar).
3. Meanwhile, place your cauliflower in a large stock pot and pour stock over it.  Turn the heat to high and boil for about 30 minutes, or until all the liquid is absorbed (This is key otherwise you will have cauliflower soup!).
4. While your bacon and cauliflower is cooking, put together your meatloaf.  Mix your ground beef with a beaten egg, the diced onions, salt, pepper, garlic, and poultry seasoning.  When the bacon is done, crumble it and mix it in with the meat too.  Shape your meat into a salami like loaf.
5. Spread about 1/4c dried mushroom powder onto a cutting board.  Roll your raw meatloaf in the mushrooms until evenly coated on all sides.
6. Place your meatloaf into the saute pan with the bacon fat and cook on high, turning every few minutes until browned on all sides.  Carefully remove the meatloaf and place it into a foil lined loaf pan.  Place it in the oven until done (mine took about 30 minutes; check with a meat thermometer and you want the center to be at least 160).
7. While your meat is cooking, finish up.  Add the wine to the saute pan and reduce by half.  Then add the beef stock and the chopped mushrooms and reduce by half again.  Turn off heat, add butter, and salt as needed.
8. To make your cauliflower puree (make sure your stock is absorbed!), place an immersion blender in the stock pot and puree the cauliflower until smooth (alternatively use a food processor or blender).  Add 1tbs of butter and stir until melted.  Viola!  Fake mashed potatoes!
9. To serve, place cooked meatloaf on a cutting board and slice in 1" thick rounds.  Place a portion of the cauliflower puree on your plate, add a slice or two of the meatloaf, and cover in the red wine reduction and chopped mushrooms.  Serve and enjoy!

Sweet Potato Bake with Apples and Parmesan

I have a confession: this recipe was a flop but still tastes delicious so I went ahead and put it on my blog anyway.  I was originally trying to make little cannelloni with sweet potatoes but I sliced them with the mandoline too thick so they wouldn't roll up (they kept breaking).  I was planning on stuffing them with mashed sweet potato mixed with apples and parmesan, but instead I layered the whole dish into a casserole pan and threw it in the oven.  It doesn't look as pretty as I originally intended but it still tastes delicious.  I got the idea of sweet potato cantollini from a Martha Stewart magazine and I will share the original recipe here in case you are brave enough to try it.

Sometimes a mistake is still delicious enough to eat and share!

Ingredients:
3 large sweet potatoes, peeled
1 sweet-crisp apple, diced (Honey Crisp or Fuji would be nice)
1/2c parmesan cheese, shredded, plus more for serving
1/2tsp sea salt
Freshly ground pepper
4tbs butter
1/2c chopped walnuts, toasted

Directions:
1. Preheat oven to 350.  Bring a large stock pot filled with water to a boil.
2. While you are waiting, use a mandoline to cut very thin long slices on each potato (keep the mess-ups, they get boiled first).  You want about 32 pieces that are about 2x4".  The small and extra pieces, throw in the boiling water until very soft (5 minutes).  Remove and put them in a food processor until smooth.  Add parmesan cheese, a bit of salt, and your diced apple and stir.  Set aside.
3. With your cannelloni slices, place them in the boiling water until soft (2 minutes).  Remove gently and let cool slightly on a baking pan.
4. Spray the bottom of a casserole dish with cooking spray.  Add a heaping tablespoon of potato apple mix to the center of a sweet potato slice and roll up.  Place seam side down.  Repeat.  (If you mess up like I do, don't let it go to waste!  I put a layer of potato slices on the bottom, followed by the sweet potato apple mash, and topped with the potato layers again.)
5. When you are done, brush the entire dish generously with butter and sprinkle with remaining sea salt.  Bake in the oven about 20 minutes or until everything is hot.  Top with more parmesan and toasted walnuts.

Bourguignon Style Pot Roast

Beef Bourguignon is a traditional french stew braised in red wine and beef broth with pearl onions and mushrooms.  Instead of a stew, I decided to make a pot roast with the same idea.  I added some carrots, celery, tomatoes, mushrooms, and onion to the dish and slowly cooked it in a rich broth made of red velvet wine and beef broth.  At the end of cooking, I removed the liquid and reduced it by half.  The result was a richly flavored roast with a tremendously flavorful sauce and tender veggies.  I served it with Braised New Potatoes but feel free to add quartered potatoes to the slow cooker instead.  This might just be my best pot roast yet.  Try it and judge for yourself!

The rich red wine infused sauce makes this dish unbelievable!

Ingredients:
3lb beef chuck roast
2tbs butter
Fresh ground salt and pepper
1tbs minced garlic
6 carrots, sliced into 1" pieces
6 celery stalks, sliced into 1" pieces
2 sweet onions, cut into quarters and sliced
2 tomatoes, chopped
8oz sliced baby bella mushrooms 2c red wine (I used Red Velvet wine but use your favorite)
1c beef stock
1 bay leaf
1/2tsp Italian seasoning
1/2tsp allspice
1/2tsp garlic powder

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add roast and brown on both sides (this gives the roast a richer flavor).  It will probably take about 5 minutes per side.  Set aside.
2. In the same pot, add your minced garlic, carrots, celery, and onions.  Stir and cook until onions are brown and softening (5 minutes).
3.  Place the cooked veggies in the bottom of a large crock pot.  Stir in the tomatoes and mushrooms.  Place the roast and any accumulated juices on top.
4. Meanwhile, go back to your stock pot and add 2c red wine.  Scrape the bottom of the pan while boiling the red wine to break up any brown bits.  Reduce by half. 
5. Stir in the beef broth, Italian seasoning, allspice, and garlic powder into your stock pot with the wine and give it a good stir.  Pour all of the broth over the roast and into the crock pot.
6. You can cook this on high or low.  I cooked it 2 hours on high and then 5 hours on low.  If you cook it on low it will take longer (probably 8-10 hours).  If you cook it on high it will cook faster (probably 5 hours). 
7. You know your roast is done when it pulls apart easily with a fork.  Remove the roast and veggies to a serving platter (leave the liquid behind).  Cover to keep warm.
8. Pour the liquid into a large sauce pan and boil rapidly until it reduces by half (this will give you an unbelievably rich broth).
9. To serve, place some meat and veggies on a plate and ladle some broth over the whole thing.  Enjoy!

Stuffed Peppers, Slow Cooker Style

I love stuffed peppers, but sometimes they can be a lot of work (see my original stuffed pepper recipe here).  For this meal, I decided to make things simple and throw everything in the slow cooker.  Usually stuffed peppers have rice or quinoa in them, but I made this dish grain-free (feel free to add rice to the recipe if you like).  I threw everything together about lunch time and let them cook slowly all day while I cleaned the house.  By 6pm, they were done and ready to serve.  Simple, delicious, easy comfort food.  What more could a girl ask for?!

Tender and juicy with a touch of melted parmesan:  comfort food at its finest

Ingredients:
1lb ground beef, preferably grass fed
1 onion, shredded with a cheese grater
1 zucchini, shredded with a cheese grater
1tbs minced garlic
2tsp sea salt
5 bell peppers (I used green and yellow, pick your favorite)
1c beef broth
1-2c marinara sauce
1/3c freshly grated parmesan


Directions:

Straight from the slow cooker:  ready to serve!

1. Lightly grease your slow cooker so the peppers don't stick.  Then wash your peppers, cut off the tops and clean out the insides.  Place them in the slow cooker.
2. In a large bowl, mix beef, garlic, onion, zuchini, and salt.  Stuff the peppers with the meat mixture until about 3/4 full.
3. Carefully pour your marnara sauce inside each pepper until completely full (about 1/4c per pepper).  Pour the beef broth outside the pepper to help steam and soften them.
4. Cook on low for 5-6 hours.  Prior to serving, top each pepper with 1-2tbs of cheese and place the lid back on the slow cooker for a few minutes to melt the cheese.  Carefully remove the peppers using 2 slotted spoons.  Serve with extra marinara if desired.  Enjoy!

Liz's Secret Texas Chili

This chili is always a huge hit whether I make it for 2 or 10.  It has large chunks of beef, similar to a stew, but with rich complex chili flavors.  You can make this over the stove or in a crock pot.  Either way, it's heavenly and even better the next day.  Anthony told me not to let my secret ingredients slip out on this one but I can't help it, I want to share:  it's ancho chile pepper, cinnamon and dark chocolate.  Yes, you heard me right, dark chocolate.  It adds some traditional mole flavors to this big stew.  You will be surprised how delicious this one is.  Enjoy!

The best bowl of Texas Chili you will ever eat!

Ingredients:
4 bacon slices, nitrate free of course
2.5lb tri tip roast, cut into 1" chunks
1 large onion, chopped
2 green bell peppers, chopped
1tbs minced garlic
2-3c beef stock (msg and gluten free)
1 can diced tomatoes
1/2tsp garlic powder
2tbs ancho chile powder
2tbs chili powder
1/2tsp cinnamon
2tsp adobo seasoning (substitute cumin if you don't have any)
1tsp sea salt
2tsp apple cider vinegar
1 1/2tsp oregano
1/4tsp cayenne (more if you like it spicy)
1/2oz good quality dark chocolate (mine was 88% cocoa; the darker the better)
cilantro, for garnish

Directions:
1. In a large stock pot, brown bacon.  Remove to a plate lined with a paper towel and crumble when cooled.  Working in batches, brown your beef chunks in the bacon drippings until dark brown.  Remove to the same bowl with the bacon.
2. When finished browning the beef, add your onion, garlic and green pepper until your onions begin to brown and soften (about 5 minutes).  Add a splash of beef stock and scrape up the brown bits off the bottom of the pan.  Return your beef and bacon and any remaining juices to the stock pot with the onions and peppers.  Add your diced tomatoes and all of your seasonings (garlic, chili powders, cinnamon, adobo, salt, vinegar, oregano, cayenne, and chocolate).  Give it a good stir and add a bit of beef stock to simmer (I used 2 cups to start with).
3. Bring to a boil, then reduce to a gentle simmer and let cook for 2-3 hours.  Alternatively, in a crock pot you could cook this on low for about 6 hours.  If your chili gets dry, add a bit more broth.  At the very end of cooking taste and adjust seasonings as needed (add salt, add water, ect).  Serve hot and garnish with cilantro.