2014 Paleo Thanksgiving Recipe Round Up

I think we can all agree that Thanksgiving holds a special place in all foodies’ hearts, and our food agenda for this amazing holiday may stretch too far, but it’s better to make too much than not enough. To add to your list, I thought I’d make a roundup of the recipes I want to make for our family’s Thanksgiving, and some recipes that just look totally amazing. If you make any of these, let me know which ones were your favorite!

Entrees:

Domestic Man Smoked Turkey

Perfect Smoked Turkey by The Domestic Man

Switch up the typical Thanksgiving turkey this year, and enjoy it smoked instead of roasted. You can never go wrong with smoked meat, and all your guests will think you’re a genius.

Nom Nom Paleo Slow Cooker Kalua Pig

Slow Cooker Kalua Pig by Nom Nom Paleo

Step out of the box and set aside the turkey and ham this year. (Okay, not the turkey, still have that, but let this replace the ham). I’ve been wanting to try this kalua pig for so long, and I can’t wait to do so for Thanksgiving. I feel like this would be the perfect porky addition to anyone’s Thanksgiving meal.

Side Dishes

Maple Bacon Roasted Butternut Squash

Maple Bacon Roasted Butternut Squash by Yours Truly

Oh my goodness. I totally forgot about this amazing recipe. Like why haven’t I made it in forever? Probably because every time I did I ended up eating the entire batch in one sitting. Please don’t judge a book by its cover here..I know the picture is far from great, but my taste buds were just as good then as they are now. Just please make this a part of your Thanksgiving meal. You will have no regrets.

Sweet & Spicy Roasted Vegetables

Sweet & Spicy Roasted Vegetables by Me

This is another one I completely forgot about. The combination of brussels sprouts with butternut squash and sweet potato is perfect for fall though. Definitely a simple one to incorporate in your meal.

Thanksgiving Brussels Sprouts and Mushroom Gratin

Thanksgiving Brussels Sprouts and Mushroom Gratin by PaleOMG

If you aren’t drooling at this picture, you’re lying. I’m SO excited to try this recipe out for Thursday. I just know I’m gonna love it…I mean c’mon, when do I not love Juli’s creations? She’s my favorite.

Thanksgiving Stuffing

Pork Stuffing by Primal Palate

I love that Bill and Hayley made a practical stuffing recipe by using pork instead of bread/biscuits. For those of you prepping a ton of other recipes for your meal, this will save you some time because you won’t have to bake bread or biscuits beforehand. Not only that, but it also sounds super delicious. Definitely gonna opt for this instead of traditional stuffing this year.

Paleo Dinner Rolls

Paleo Dinner Rolls by Paleo Spirit

A holiday isn’t a holiday without dinner rolls topped with lots of butter. This year I’ll be making these delicious looking, grain-free ones and topping them off with tons of Kerrygold. Mmm, I can’t wait.

Desserts

Why is it that for Thanksgiving and Christmas we insist on making pies? Like a majority of people don’t even like pumpkin pie, but since I’m an all-American girl who believes in traditions, I will be participating in the pie bandwagon. Extremely sorry about it, but seriously..check some of these out.

Brownie Egg Nog Pumpkin Pie

Brownie Egg Nog Pumpkin Pie by PaleOMG

I repeat: brownie + egg nog + pumpkin pie. Juli, you’ve amazed me yet again. I’ve been dreaming about this pie all week, and I’m beyond excited to make it today. It is quite possibly the most delicious sounding thing I’ve ever heard.

Apple Pie

Paleo Apple Pie by Zen Belly

I don’t think I’ve ever seen an apple pie that looked this good. Like ever. Sorry mom, this may have your recipe beat, but I guess we’ll just have to wait and see.

Pumpkin Pudding

Pumpkin Pudding by Against All Grain

This is a perfect, simple recipe consisting of just 5 ingredients. Not only that, but it sounds delicious and I feel like the little kids would really enjoy it!

Sweet-Potato-Meringue-Pie-From-Slim-PalateSweet Potato Meringue Pie by Slim Palate

Wow. Just look at that meringue. I take back everything I said about pies earlier. This picture made me want pies forever. Pies rule. I want this. Now.

Candied Pecans

Candied Pecans by Me

Everyone has little bowls full of candy corn and nuts at holiday events. Bring something better to the table this year with these perfectly caramelized candied pecans. Or use almonds, walnuts, or another nut instead. Whatever you do, these are sure to be a hit.

 

I hope this post helped you all come up with some ideas for your Thanksgiving meal. I know I have a couple more recipes to add to my list now. But if you don’t get that perfect Thanksgiving meal that covers everything you could imagine, don’t sweat it. Take time to remember the true meaning of the holiday: thankfulness. Enjoy the time you get to spend with your family and friends and loved ones. Make sure they know you’re thankful for them, and remind them of it not only on Thursday, but every day. You never know when they’re gonna be gone.

Which brings me to my thankfulness for the day. Today, the 4th day of Thanksgiving, I am thankful for all of the opportunities I’ve been blessed with. Whether it be my friends, family, sports, or school, I’ve had some form of success with them all, and that’s more than a lot of people can say. So although not everything will always be perfect, I need to remember that I’m better off than most. I’m thankful for a God who knows what’s best for me, and who will lead me in the right direction when I stray away. And most of all I’m thankful for growing as a person, and being able to realize the preceding gifts I’ve been given. You never know when it’ll be too late until it’s too late, so be thankful now.

 

Chai Hot Chocolate with Gingerbread Marshmallows

Chai Hot Chocolate with Gingerbread Marshmallows by PamperedPaleo

Hot chocolate is the only thing that makes winter even remotely acceptable. Without it I would be incomplete. Oh, and homemade marshmallows. I don’t understand people who like store-bought marshmallows, but homemade ones: they’re a different story. I also love tea. Chai tea. So why wouldn’t I mix my two favorite winter drinks and then top it off with some amazing homemade marshmallows? So glad I came up with this idea while experimenting at breakfast. Advice of the day: always experiment. Especially with food. The best that could happen: an amazing new favorite meal/food. The worst: something really disgusting that your dog will appreciate and love you for. Really, there is no con to experimentation.

I hope you guys are enjoying my last minute idea for “The 7 Days of Thanksgiving”. Since I run this blog totally by myself while being a full time student and athlete, I can’t always have a set schedule. Or time to create and cook recipes. Or time to photograph them. But I’m trying to prioritize in life right now, and it’s really hard. Especially when I’m struggling with the fact that I have to grow up. It sucks. I want to be in elementary school again. Unfortunately, there’s no way that can happen, so I’ve got to suck it up and prioritize. Obviously school, my job, etc. is probably a bit more important than blogging at this point in time, so although I would like to spend a ton of time perfecting everything for readers, I just can’t so that. Please forgive me, I love you all. But seriously.

So for the 3rd day of Thanksgiving I am thankful for readers. Not that there’s a ton, but the few I do have really make my day. Seeing people make my recipes is so amazing, and I really hope that everyone else enjoys the food as much as I do. I love sharing with you all, but I love it even more when you share with me. Anyways, just thank you for giving me that notification that says “Pampered Paleo, your stats are booming!”, it means more than you’d think.

Gingerbread Marshmallows by PamperedPaleo

Chai Hot Chocolate with Gingerbread Marshmallows

For the Chai Hot Chocolate

serves: 2       prep time: 5 minutes     cook time: 3 minutes

Ingredients:

  • 2 cups chai tea (this is my favorite mixed with this)
  • 1 cup milk of choice (I prefer full-fat coconut milk)
  • 1 1/2 Tablespoons cacao or cocoa powder
  • 2 teaspoons maple syrup, or more to taste
  • 1 teaspoon vanilla extract

Procedure:

  1. Combine all ingredients in a medium sauce pan. Whisk well to totally incorporate the cacao powder.
  2. Place on burner set to medium-high until it reaches a boil, approximately 3 minutes, then remove from heat immediately. Serve in mugs.

Gingerbread Marshmallows by PamperedPaleo

Gingerbread Marshmallows

yields: ∼2 pans marshmallows     prep time: 20 minutes     set time: 4 hours

Ingredients:

  • 1/2 cup room temperature/cold water
  • 3 Tablespoons grass-fed gelatin
  • 1/2 cup water
  • 1 cup honey (use maple syrup for low FODMAP)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • Coconut oil, for pan
  • Arrowroot starch/flour, for dusting

Optional Gingerbread Spice (omit for regular marshmallows):

  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Procedure:

  1. Prepare pans by lining two cookie sheets with parchment paper and coconut oil and dusting with arrowroot. Set aside.
  2. Combine cold water and gelatin in bowl or bowl of a stand mixer and set aside.
  3. Put other 1/2 cup water in sauce pan on medium heat with honey, salt, and gingerbread spice. Place candy thermometer on side of pan and heat until 240°F, approximately 8 minutes, and remove from heat.
  4. Using a kitchen stand mixer or hand mixer, slowly combine the gelatin mixture with the honey mixture on low speed. When combined, speed it up and mix until light, fluffy, and whiteish in color, about 10 minutes.
  5. Spread on cookie sheets evenly then top with more arrowroot.
  6. Let sit for about four hours, then cut into squares.

Candied Pecans

Candied Pecans by PamperedPaleoOn the second day of Thanksgiving, your favorite blogger gave to you…CANDIED PECANS. Candied nuts are signature to the holidays, and can be used in so many ways. As gifts, on pies, on SWEET POTATO CASSEROLE (that may just be a hint)!!! Anyways, every time I try healthy candied nuts I end up disappointed. I just want the ones from the middle of the mall or Cabela’s that smell delicious, taste delicious, and well..just are very delicious. That crunch, smell, and flavor is something I totally nailed with this recipe, and I hope you guys think so too! 🙂

Candied Pecans by PamperedPaleo

Candied Pecans

yields: 4 cups      prep time: 5 minutes      cook time: 40 minutes

Ingredients:

  • 1/2 cup organic cane sugar***
  • 1/2 cup coconut sugar
  • 1 Tablespoon cinnamon
  • 1 teaspoon sea salt
  • 4 cups pecans
  • 2 egg whites, whisked

Procedure:

  1. Preheat oven to 300°F and line two cookie sheets with parchment paper.
  2. In a bowl, mix together the cane sugar, coconut sugar, cinnamon, and sea salt. Set aside.
  3. In a separate, larger bowl, coat the pecans with the egg whites. Dump in the sugar mix, and coat the pecans with it.
  4. Lay the pecans in a single layer on the cookie sheets. Place in the oven and cook for 40 minutes, tossing at 20 minutes.

***If you are trying to make this strict paleo, you can use 1 cup of coconut sugar instead of cane sugar + coconut sugar. However, the nuts will not caramelize as well.

Candied Pecans by PamperedPaleo

Chocolate Pumpkin Mug Cake (Two Ways)

Trying to come up with an introduction that doesn’t start off with me apologizing for “being so MIA…I’ve been busy with volleyball and school and life”…and ugh when will it ever stop? I’d much rather be a full-time food blogger, but until my dream of being Juli Bauer (paleOMG) comes true, I guess I’ll just have to wait…sigh. Speaking of Juli-did you see the brownie egg nog pumpkin pie she just posted?! Oh my ‘lanta I NEED IT. NOW. Should actually probably go make it right now…buuut I’ll finish this for you guys first.

So my life lately:

Applying for first jobs.

Yikes, why do I have to grow up? It’s by choice, but after that first interview I have the slightest regrets. Like do I really have to have responsibilities? What even are those? It’s not like the barista life will be that hard though…I applied at two local cafes and Starbucks. Got called back by only one. Not sure if I should be offended by that. Oh well…so you guys want to know what I’m gonna really be?! A cake baker!!! Gluten and dairy and all the other bad, delicious stuff in between (THAT MEANS FROSTING). My first job shadowing is tomorrow. Wish me luck, hopefully I won’t need it.

21 Day Sugar Detox

Make that 10 day sugar detox. I just had to quit for you guys. A recipe was just tugging on my brain, and it wasn’t about to be somethin’ savory. Sorry, it just ain’t the life for me. My sleeping habits are out of whack, and I was hoping to get those back in line, but of course that didn’t happen. I must be Katy Perry because I’m wide awake. The one thing that improved, as always, was the bloat in my stomach. That’s always nice, but I also gained two pounds. Not that weight is everything (or even means things aren’t working right), it’s just currently one of my main goals, so it was disappointing. So I stopped the detox (momentarily) because I wanted to hurry and make as many fall recipes while we still had fall days left.

Anticipating Thanksgiving, Black Friday, and Christmas like crazy

Crazy to say the least. I’m SO EXCITED for Thanksgiving food and family. And Black Friday shopping for CHRISTMAS GIFTS. And Christmas for Christmas gifts AND food AND family. It’s like a huge chain reaction that just leads to a big diamond. (wow, analogy on point, am I right?) But seriously, I already have my Thanksgiving food list made. Heck, I’m already making Thanksgiving food. I also have my Black Friday list ready. And my Christmas list ready. What can I say? I’m a list person.

IDEAS

So I’m sure you don’t want to hear about my ideas about my personal life, but food? Yes..I said FOOD. Read closely now. So my idea: I want to have the seven days of Thanksgiving since I’ve really let you guys down lately by being busy. Gosh, I need to stop that. In most sincerest tone, will you please forgive me with this week full of recipes? (and also forgive me for the images to follow…it was a rough day of food photography).

In case you couldn’t already tell…welcome to day 1 of my seven day special on Thanksgiving food. Enjoy. 🙂

 

Chocolate Pumpkin Mug Cake by PamperedPaleo

Chocolate Pumpkin Mug Cake by Pampered Paleo

Chocolate Pumpkin Mug Cake (Two Ways)

***If you have dietary needs, pick whichever recipe suits those. However, if you want a more gooey chocolate fudge cake, choose the vegan option. If you like a denser cake, choose the paleo option.

serves: 1      prep time: 5 minutes     cook time: 1-1 1/2 minutes

For the vegan/egg free option:

Ingredients:

  • 1 Tablespoon coconut flour
  • 1 Tablespoon cocoa or cacao powder
  • 1/8 teaspoon baking soda
  • pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons maple syrup (can add more, to taste)
  • 3 Tablespoons pumpkin
  • 1 1/2 Tablespoons almond milk or water
  • 1/2 teaspoon vanilla
  • 1 Tablespoon Enjoy Life chocolate chips, optional
  • Coconut oil, for mug
  • Pumpkin Almond Butter Whip, for topping

Procedure:

  1. Mix coconut flour, cacao powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  2. Combine with the maple syrup, pumpkin, almond milk, and vanilla until well incorporated. If too dry, add a little more almond milk. Finally, mix in the chocolate chips, if using.
  3. Coat mug with coconut oil then add in the batter. Microwave on high for 1 minute to 1 1/2 minutes.

For the paleo option:

Ingredients:

  • 1 Tablespoon coconut flour
  • 1 Tablespoon cacao or cocoa powder
  • 1/8 teaspoon baking soda
  • pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 egg, whisked
  • 2 teaspoon sweetener (maple syrup, coconut sugar, or honey)
  • 1 Tablespoon pumpkin
  • 1 Tablespoon Enjoy Life chocolate chips, optional
  • Coconut oil, for mug
  • Pumpkin Almond Butter Whip, for topping

Procedure:

  1. Mix coconut flour, cacao powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. Combine with the egg, sweetener, and pumpkin until well incorporated. Mix in the chocolate chips, if using.
  3. Microwave on high for 45 seconds.

 

Pumpkin Almond Butter Whip

WARNING: This recipe is highly addictive and just may make you gain 5 lbs. in a week.

Or at least that’s what it did for me, because OMG this stuff is to die for. It’s like whipped cream and awesome almond butter and frosting and pumpkin pie all-in-one. It all started when I decided to quite buying flavored almond butters for a while because MY GOODNESS, they are outrageously expensive. I just stuck to buying plain almond butter with just almonds and salt as ingredients. (Yes, I know you can make your own, but unfortunately for me my food processor is kinda a piece of s**t. Oh, what I would do for a Vitamix. sigh.) I wasn’t really diggin the plain almond butter life though, ya know. I’m one of those people who’s a nut butter addict and misses my peanut butter dearly. Actually, I like sun butter more, but it doesn’t have fun flavors to switch it up, and that’s just a frickin bummer. Anywho, to solve this problem I-as usual-came up with some weird creation that ended up really good. I mixed the almond butter with maple syrup and vanilla and never looked back. Okay, that wasn’t that weird, but some of the others…pretty questionable. Bacon fat mixed with almond butter mixed with maple syrup. Another brilliant idea of mine.

But this one. This one is the best of all. The pumpkin makes it so fluffy, almost like whipped cream, but at the same time it reminds me of frosting. I also figured it was perfect because I promised to bring you guys a pumpkin recipe every week until Thanksgiving, but boy have I been busy.

Volleyball’s finally over though, which gives me sooo much free time that I have big plans for! In case you’re interested (and I kinda just wanna share anyways): I’m looking to do my first whole30 this winter; I’m thinking I’ll start one early November, but I’m not gonna lie-I’m gonna cheat for Thanksgiving and Christmas festivities because it would be totally stupid to deprive myself of holiday fun!! I also want to look into Crossfit and possibly start doing it three times a week. I lift for school all-year round, so Crossfit may be too strenuous on my body. I guess we’ll wait and see! There’s several other things I’m looking at involving myself in, but I won’t bore you with those, haha. However, one question for anyone who may actually read this: anybody know of any health food conventions (preferably paleo or gluten free) in the midwest? I really want to make it to one…I just feel like it’d be an awesome opportunity to meet some people and share ideas and knowledge and stuff like that, so if you do PLEASE let me know! 🙂

Alrighty, I’ll let you get on with your day that I hope is going fantastic!

 

Pumpkin Almond Butter Whip by PamperedPaleo

Pumpkin Almond Butter Whip by PamperedPaleo

Pumpkin Almond Butter Whip:

yields: ∼1 1/2 cups       total time: 5 minutes

Ingredients:

  • 1 cup almond butter (or 1 cup almonds-you can food process them into an almond butter)***
  • 3 Tablespoons maple syrup
  • 4 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/2 cup pumpkin puree

Procedure:

For Kitchen Aid Stand Mixer (recommended):

  1. Place almond butter, maple syrup, vanilla, cinnamon, nutmeg, and ginger in kitchen aid mixer bowl. Use the whisk attachment to whip on medium high until all ingredients are combined. Then add the pumpkin puree and whip again until combined.
  2. Place in mason jar or tupperware, and store in fridge for up to a week.

For Hand Mixer, Whisk, or Immersion Blender:

  1. Place almond butter, maple syrup, vanilla, cinnamon, nutmeg, and ginger in bowl. Combine with a hand mixer, whisk, or immersion blender on medium high until combined. Add pumpkin and whisk once again until combined.
  2. Place in mason jar or tupperware, and store in fridge for up to a week.

***You can make this nut free by substituting coconut butter for almond butter. It’s a totally different thing, but trust me, it is equally delicious. However, it won’t be as fluffy, it will be more of a spread.

Pumpkin Almond Butter Whip by PamperedPaleo

Mmm…freshly whipped deliciousness.

Fiesta Roasted Chicken with Avocado Salsa

I’m gonna make this post short and sweet because this week I’ll be guest posting over at Real Food With Dana while Dana’s in Italy (lucky her)! I’m going to share this recipe along with my paleo journey-to a certain extent.

I guess I’ll also use this post as a sort of apology, more to myself than to readers, but I just hate that I can only post a recipe once every two weeks usually. Sometimes I get lucky and will have lots of spare time, but with being in volleyball right now, and undergoing one of the most stressful years of school yet, it’s kind of hard. Haha, and quite unfortunate because I love blogging, and I especially love creating recipes. However, I would never want to share extremely ugly photos with you (I know mine aren’t the greatest, but it’s a journey) or just decent recipes, so I have to spend what time I do have trying to make one quality post. It’s also frustrating because I have so many ideas! I have a note I keep on my phone with a list of recipe ideas that are absolutely out of this world, and I REALLY need to get caught up on them! But until that day comes, here’s an amazing chicken recipe-and not to mention easy-along with some delicious avocado salsa.

Fiesta Roasted Chicken with Avocado Salsa by PamperedPaleo

Fiesta Roasted Chicken:

serves: 2-5 depending on size of chicken     prep time: 5 minutes     cook time: 1 1/2 hours

For the Chicken:

Ingredients:

  • 1 whole chicken
  • 1/2 large onion, chopped in large chunks
  • 3 cloves garlic, minced
  • 1/2 Tablespoon chili powder
  • 1/2 Tablespoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (do 1 teaspoon if you prefer it more spicy)
  • Salt and pepper, to taste
  • Cilantro, for garnish

Procedure:

  1. Preheat oven to 425°F
  2. Mix chili powder, paprika, cumin, cayenne, and salt & pepper. Taste test to make sure the spice level is the way you want it. If you want it less spicy, add more paprika or chili powder. If you want it more spicy, add more cayenne.
  3. Place the chicken in a deep-dish roasting pan (I like this one and this one), and rub it with the spice blend.
  4. Top the chicken with the chopped onions and the minced garlic.
  5. Cover the pan with tin foil or a lid, and place in the oven for 1 1/2 hours. Check and make sure the chicken has an internal temperature of 165°F and is fully cooked. If not, place back in the oven for up to 30 minutes.
  6. Let the chicken cool, and serve with avocado salsa (recipe below) and fresh cilantro.

Fiesta Roasted Chicken with Avocado Salsa by PamperedPaleo

Fiesta Roasted Chicken with Avocado Salsa by PamperedPaleo

Avocado Salsa:

serves: ∼4       prep time: 5 minutes       cook time: 0 minutes

Ingredients:

  • 2 avocados
  • 1 small onion
  • Juice from 2 limes
  • 2 Tablespoons cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin (optional)

Procedure:

  1. Dice the avocado and onion in about a centimeter-sized cubes. Mix together then squirt the juice from two limes over them.
  2. Add the cilantro, salt, and cumin, and stir until well combined.
  3. Serve on top of meats, or with chips, and enjoy!

Fiesta Roasted Chicken with Avocado Salsa by PamperedPaleo

Fiesta Roasted Chicken with Avocado Salsa by PamperedPaleo

Fiesta Roasted Chicken with Avocado Salsa by PamperedPaleo

Pumpkin Cinnamon Buns Ice Cream

Pumpkin Cinnamon Buns Ice Cream by PamperedPaleoIf you follow me on instagram you probably know by now that I’ve had a rough week with my wisdom teeth coming in. I’m getting them taken out soon, but I don’t want to sit out from sports, so I can’t do it for another week or so. Therefore, I must endure this pain and eat only ice cream and eggs. I’m not really complaining though, ice cream isn’t so bad. I’ve been through some amazing ice cream experiences this past week, and I’ve really enjoyed them. Minus the part when I was in tears because I accidentally chewed on a chocolate chip (OW!). So, you ask: what’s the best ice cream? I can easily say I’ve come to the executive decision that it is Ben & Jerry’s Cinnamon Buns Ice Cream. Yes. Not even paleo, not even dairy free, not even gluten free. But oh so delicious. I’ve always been a firm believer that you have to live a little. Especially if you’re going through extreme pain in your mouth-treat yo self. Unfortunately, if I ate a pint of Ben & Jerry’s every day (yes I’ve been eating a pint a day), I would probably be broke and fat really soon. But I’d be fat and happy at least. Really happy. But for that reason (mostly the broke reason), I decided I should try and recreate it–and add a twist. What twist? PUMPKIN of course! So for the 3rd week of Pumpkin Spice Palooza by PamperedPaleo (I just made that up) I present to you-drum roll, please-PUMPKIN CINNAMON BUNS ICE CREAM!!!


IMG_7471

 

 

***If you just want a quick, pumpkin ice cream to enjoy, you can skip the cinnamon caramel swirl and no bake cinnamon roll balls, and just make the pumpkin ice cream. It’s delicious on it’s own, the swirl and cinnamon roll balls just make it that much better. 🙂

Pumpkin Cinnamon Buns Ice Cream:

serves: 4       prep time: 20 minutes       total time: 45 minutes

Ingredients:

For the cinnamon caramel swirl: ***see note above

  • 1 cup coconut sugar
  • 1 can (15 oz.) full-fat coconut milk
  • 1 Tablespoon cinnamon

For the no bake cinnamon roll balls: ***see note above

Make one batch of this recipe!

For the ice cream:

  • 1 1/2 cup almond milk (or milk of choice)
  • 1 can (15 oz.) full-fat coconut milk
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup, honey, or coconut sugar (I like using 1/4 cup each maple syrup and coconut sugar)
  • 1 Tablespoon pumpkin pie spice

Procedure:

  1. Make the cinnamon caramel first. Mix all ingredients in a medium sauce pan, making sure that the coconut sugar and cinnamon are well combined.
  2. Place over medium-high heat until boiling, and then let it simmer over low heat for 15 minutes, or until it has a thick consistency.
  3. Let the caramel cool while you make your ice cream and cinnamon roll balls. You can place it in the fridge to speed up this process.
  4. While it is cooling, follow this recipe for the cinnamon roll balls. Place them in the fridge or freezer while you make your ice cream.
  5. For the ice cream, whisk together all of the ingredients. Follow the directions for your specific ice cream maker. (If you don’t have an ice cream maker, see the note below)
  6. Once your ice cream is well-churned, stir in the no bake cinnamon roll balls and the cinnamon caramel, leaving some caramel to top it with.

If you do not have an ice cream maker:

  1. Mix the ice cream ingredients together and place in a tupperware bowl, then put in the freezer.
  2. Take it out of the freezer every 30 minutes and stir it. Repeat this until it is ice cream consistency.
  3. Mix in the no bake cinnamon roll balls and cinnamon caramel, leaving some caramel to top it.

 

 

 

No Bake Cinnamon Roll Balls (or cookies or cereal)

The idea for this recipe all began when I decided I wanted to remake Ben & Jerry’s Cinnamon Buns ice cream (aka the best thing to ever hit your taste buds). I had to come up with something to mimic the chewy, delicious cinnamon roll balls that seriously taste like the center of a cinnamon roll. Of course, these aren’t paleo whatsoever, so it was kinda tough. However, once I finally came up with a base recipe, I discovered that they could be made into snicker doodle cookies, no bake cinnamon roll balls, or cinnamon cereal. I’ll just stick with no bake cinnamon roll balls for now, but if you’d like them as cookies or cereal all you have to do is add more maple syrup (or other sweetener), 1/2 teaspoon baking soda, and a pinch of salt and bake at 350° for about 8 minutes. However, my absolute favorite way to enjoy these is in my Pumpkin Cinnamon Buns Ice Cream, so check that recipe out if you want something totally and completely delicious.

No Bake Cinnamon Roll Balls by PamperedPaleo #glutenfree

No Bake Cinnamon Roll Balls:

serves: 4-8       prep time: 5 minutes       total time: 15 minutes

Ingredients:

Procedure:

  1. Mix the tapioca flour, coconut flour, and cinnamon in a bowl.
  2. Add melted coconut oil and maple syrup. The mixture will be chunky, but pour the coconut/almond milk in one tablespoon at a time until it is stir-able. You may need more than 1/4 cup milk, depending on what brand of flours you use.
  3. Roll the mixture into golf ball sized balls. (If you are making this for my Pumpkin Cinnamon Buns Ice Cream, roll them into dime-sized balls.)
  4. If you would like the balls softer, you can eat them right away. Otherwise, you can freeze them for about 10-15 minutes.

If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you

Chili Lime Burgers

Summer may have come to an end over a month ago, but grilling has not ceased to survive. Burgers are kind of my life. Guac burgers specifically. S/O to Ben and Jenni Hulet from The Urban Poser for such a great idea that I enjoy every Sunday thanks to you guys. And not to mention, you guys are the real “life goals”, forget everything else you see on twitter, I want your marriage. That’s not creepy at all coming from a stranger, but seriously your blog and your instagrams are so inspirational. And your food photography is absolutely amazing. Along with your recipes. Okay, bow down, you guys are the real Queen B.

Alright, I’ll stop being creepy now. So these burgers are really good, and I really might make them again this week because well…I eat burgers almost every day. Below, these are topped with Baconnaise from Diane Sanfilippo’s book Practical Paleo (if you haven’t read this book, you need to get on it ASAP-it is my Paleo Bible!), my sweet & spicy pineapple BBQ sauce, homemade guacamole, and tropical pico de gallo from Hyvee. I’m drooling as I think about it. And I hope you drool as you make it!

P.S. Couldn’t decide between pictures, and neither was super good, so here’s both:

Chili Lime Burgers by PamperedPaleo
Chili Lime Burgers by PamperedPaleo

Chili Lime Burgers:

serves: 2-4      prep time: 5 minutes     cook time: 10 minutes

Ingredients:

  • 1 lb. ground beef or turkey
  • Juice from 1 lime
  • 1/2 medium onion
  • 2 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • Salt & pepper, as desired

Procedure:

  1. Warm up grill to medium-high heat.
  2. Combine all ingredients with your hands until well incorporated.
  3. Split into 2-4 patties and place on grill. I cooked mine for about 5 minutes on the first side and two minutes on the second side.
  4. Enjoy on a lettuce bun with guac, mayo, bbq, etc., or however you would like!

Pumpkin Spice Banana Bread Muffins

Pumpkin Spice Banana Muffins by PamperedPaleo

Well I kinda messed up the pumpkin recipe for every week until fall was over because I was super busy with homework, and I didn’t have time to write up a post. Actually I did, but then my computer shut down & lost all of my work. Please forgive me! But I’m back at it this week with an awesome recipe…that doesn’t even actually contain pumpkin. I’m taking the pumpkin spice very literally in the fact that it really is just pumpkin spice. I tried this recipe out with actual pumpkin and I just didn’t like it, so I wasn’t gonna post that recipe.

Muffins are kind of my thing if you haven’t noticed. They’re perfect because they qualify as breakfast, a snack, or dessert. And I especially love banana muffins because I never have to add sweeteners, so they’re always 21 day sugar detox friendly (as long as bananas are green-tipped). Plus being sweetener-free is the perfect excuse to add Enjoy Life chocolate chips, right? Because chocolate chips take this recipe from a 7 to a solid 10. Who am I kidding? Chocolate makes every recipe better.

Anyways, I’ll hopefully be able to be more steady with my pumpkin posts! We have 5 days off from school this coming weekend, so I’m hoping to spend time creating recipes and blogging recipes I haven’t yet. However, I’ll also be caught up with homework and volleyball, so that may not happen. Ugh, summertime is the best time, that’s for sure.

Also, I was getting super pumped for Paleo(fx) in Denver two weeks from now, but today when I went to their website I found out that it’s been postponed. Major bummer…I was heartbroken to say the least. I want to make it to a paleo/health food convention SOON, and with volleyball ending next month I’ll have a little time during offseason to do so. So if anyone knows of any conventions (preferably in the Midwest) that are happening soon, please let me know!

Okay, I’ll finally add in the recipe. I hope you enjoy! 🙂

Pumpkin Spice Banana Muffins by PamperedPaleo

Pumpkin Spice Banana Muffins

yields: 10-12 muffins      prep time: 10 minutes      cook time: 25 minutes

Ingredients:

  • 3 bananas (green-tipped if 21DSD)
  • 5 eggs, whisked
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 Tablespoon pumpkin pie spice
  • Optional: 1/3 cup Enjoy Life chocolate chips (or chocolate chips of choice)

Procedure:

  1. Preheat oven to 350° and line medium muffin pan with muffin tins.
  2. Mash bananas in bowl or puree in food processor. Combine with whisked eggs.
  3. In a separate bowl, mix the coconut flour, baking soda, sea salt, and pumpkin pie spice. Add dry mixture to bananas and eggs, stirring while combining.
  4. Stir in chocolate chips, if using.
  5. Scoop about 1/4 cup of batter into each muffin tin. Place in oven and cook for 25 minutes, or until tops of muffins are firm.