Search results for: pumpkin

Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe. This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan.

Looking for a low-carb option? No sweat! I have included a recipe for  low-carb paleo pumpkin pie bars in this post.

Pumpkin pie, or pumpkin bars? What say you?

Let’s face it – they’re basically identical save for the shape. Same great pumpkin taste, just wearing a different outfit.

If you MUST have a pie shape, check out my Paleo Pumpkin Pie, OR my Paleo Pumpkin Cheesecake.

If, on the other hand, you don’t own a pie pan, or if you’re intimidated by pies, no sweat! You can still enjoy pumpkin pie in bar-form, and for some reason they seem much less complicated than baking an actual pie.

The cinnamony maple pumpkin filling atop a shortbread-like grain-free pie crust is absolutely mouth-watering, and an amazing dessert to share.

Let’s get into the details!

Gluten-Free Pumpkin Muffins with Streusel Topping are a delightful fall treat. Pumpkin pie spice lends warm flavor to these cozy muffins and that topping makes them simply irresistible. 

Election Day.

Today is a nerve-wracking day for everyone. You may feel your fate lives outside of yourself. Is that really true?

Rather than allowing ourselves to get carried away with fear and anxiety, our energy is best served turning inward. 

What can I do to improve my well-being today?

Is there something I can do to help someone?

What is really, truly important when I zoom out?

A few simple questions and some deep breathing may be all it takes to bring ourselves back to peace and to recognize: life is a journey, and it doesn’t need to be controlled.

Surrender isn’t for the weak. It’s for the courageous. When we allow life to be as it is, we’re receptive to its lessons. If we try to resist, that which we resist persists.

So we can take a collective moment, you and me, to take a deep breath, exhale out our need for control, really take a look around and find something beautiful we can appreciate.

You are your own leader.

And streusel topping always improves a muffin. Always. That is a fact.

So if you’re game for another pumpkin treat, if you’re like me and you stress-bake-and-share, I’m here for you.

Let us bake.

Vegan Pumpkin Curry is a silky smooth luscious Thai curry recipe with vegetables. An amazing healthy vegan dinner recipe perfect for fall!

Paleo Pumpkin Swirl Brownies made two ways! This post includes a gluten-free option using a gluten-free all-purpose flour blend, and a grain-free option made with almond flour.

Dairy-free, refined sugar-free, rich, warmly-spiced, ultra chocolatey with all the fall flavors nestled into one delectable dessert bar.

Has anyone else been finding comfort at the bottom of a brownie dish lately? 

When it seems like there is not enough fudgy melty chocolate in the world to soothe the soul, rest assured, these brownies are here for you.

AND they include a delightful swirl of pumpkin with all the pumpkin spice flavor swaddled deep inside.

Like a down blanket for your taste buds. If you will.

These paleo pumpkin swirl brownies are an amazing amalgamation of two of your favorite flavors: chocolate and pumpkin. Nope, you don’t even have to choose between them!

Decision? Made.

Because I’m so obsessed with pumpkin brownies, I created two versions of this recipe, both of which are near and dear to my heart and turn out completely differently from one another.

So make them both, because: variety 😉

Details? Here they are:

Highlight Reel:

• Gluten-Free and Grain-Free options
• Refined sugar-free
• Dairy-free
• Moist, fudgy, rich and decadent
• Sinfully delicious

Let’s talk ingredients!

Healthy Pumpkin Cake made grain-free, refined sugar-free, dairy-free, and paleo friendly. This easy-to-bake pumpkin cake is warmly-spiced and healthy enough to eat for breakfast.

If I know you at all, I have a sneaking suspicion this is the exact cake you’ve been craving.

Okay, perhaps that was a massive projection, but this is the exact cake I have been craving not only recently, but for several autumns past.

Imagine this: all the colors and flavors of fall jam packed into one healthy pumpkin cake. It comes together lightning fast, and gifts your taste buds an utter explosion of pumpkin flavor.

Have I mentioned it’s healthy? 

Recipe Features:

• Lower in sugar than a regular cake, but perfectly sweet.
• Paleo
• Grain-free, gluten-free
• Oil-Free
• Easy to make Vegan (see notes)
• Refined sugar-free
• Easy to make sugar-free/low-carb (see notes)
• Moist, fluffy, delicious

My secret ingredient to keep the cake lower in added sugar?: Ripe banana. The cake is mostly sweetened with one ripe banana (I can’t taste it over the pumpkin and pumpkin pie spice, but if you have ultra sensitive taste buds, you may be able to).

Turkey Pumpkin Chili with black beans and fresh tomatoes makes for a comforting, satisfying and nutritious dinner recipe. You can even batch cook it to enjoy throughout the cold autumn and winter months!

Gluten-Free Chocolate Chip Pumpkin Bread with pumpkin pie spice is a fall explosion of warmly-spiced loaf bliss. Add chopped nuts, and/or omit the chocolate chips to your heart’s desire. Love a good glaze? Drizzle ‘er up!

Fall is my comfort zone. 

When it’s safe to go to bed at 7pm, my fuzzy socks make a permanent home on my feet, the majority of my liquid intake is fall-inspired tea, and I don’t feel as compelled to compete with myself to do every single thing while it’s light outside and there’s SO MUCH light outside. 

It’s a breath of fresh air.

Fall is my permission to hibernate.

Most importantly, It is my permission to bake sweet carby treats and pepper them around like I’m the treat fairy spreading little seeds of love all asunder.

What you need to know about this gluten-free chocolate chip pumpkin bread is it is crazy fluffy, perfectly moist, studded with delicious chocolate chips, warmly spiced for the most incredible fall treat.

The combination of pumpkin, warm cinnamony spices and chocolate is crazy scintillating on the taste buds!

Let’s dive right in here!

Gluten-Free Pumpkin Oatmeal Cookies with Chocolate Chips are a chewy, delightful fall-inspired treat. Sweetened with coconut sugar, these oatmeal chocolate chip cookies are refined sugar-free.

Vegan Pumpkin Chili with black beans and quinoa is a hearty meal perfect for fall and winter. This meatless chili is easy to adapt using your favorite vegetables and beans.

Paleo pumpkin bread made with coconut flour and pure maple syrup is a cozy slice of fall bliss. Add in some chocolate chips and sprinkle with sea salt for the most mouth-watering healthy quick bread!

If you’ve followed along for a while, you know how I love my gluten-free sweet and moist breads. There is no shortage of paleo banana bread  recipes, muffins, quickbread, and the like.

What can I say? Girl loves a steamy loaf.

And this loaf is no exception. Pumpkiny, cinnamony, spicy, chocolaty…all the flavors come together in sweet sweet unity.

Grain-free, refined sugar-free, oil-free, nut-free, and dairy-free, this bread checks allll the boxes. It’s moist, it’s sweet, it’s fluffy, it’s perfectly spiced with pumpkin pie spice, and that chocolate-studded goo makes for an ultra addicting slice.

Whip up a loaf and enjoy it with a mug of coffee or tea for breakfast or snack!

Just be sure to share…because if you aren’t careful, you’ll end up eating slice after slice until all of a sudden you’ve consumed more loaf than you thought possible.

Pumpkin Breakfast Bowls made with fresh roasted pumpkin, coconut milk, pure maple syrup, and cinnamon for a warmly-spiced meatless breakfast recipe. This delicious breakfast is full of plant-based protein and carbohydrate!

Gluten-free pumpkin cookie bars made with coconut sugar are a delightful melt-in-your-mouth treat. Enjoy them with friends and family during the fall and winter months! Planning on attending any fall or holiday-inspired potlucks or cookie exchanges? Do you make holiday treats as gifts for friends? Or are you simply always game for a delicious pumpkin …

Pumpkin Spice Protein Balls made with almonds, walnuts, pumpkin seeds, pumpkin, dates, protein powder, and more! These warmly-spiced energy bites are quick and easy to make in the food processor. This post is Sponsored by Bob’s Red Mill. Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com! Pumpkin season …

Pumpkin chicken chili made bean-less for a lower-carb, paleo and Low-FODMAP approach to chicken chili! This cozy chili recipe is so easy to make and is so nice and comforting for chilly fall weather. Stove top and Instant Pot instructions are included in this post!

Creamy paleo pumpkin cheesecake made without flour, dairy, or refined sugar. This marvelous holiday dessert recipe tastes even better than the real deal!

 

Name your favorite holiday dessert. Annnnnd GO!

I’ll tell you mine if you tell me yours.

Alright, okay, I’ll divulge…Pumpkin cheesecake has always been one of my favorite desserts for not just the holidays but all of fall and winter. I have a long-standing history of making it multiple times during the cold months.

This paleo pumpkin cheesecake essentially combines my No-Bake Vegan Cheesecake  with my Paleo Pumpkin Pie for that timeless creamy sweet cinnamony tangy treat.

Both the pie crust and the filling are prepared using a food processor or blender, and there’s no oven space necessary – a huge win when you’re preparing a big feast and oven real estate is in short supply.

Plus, you can make this recipe far in advance (up to 7 days) and store it in the freezer until your holiday gathering. Just note the cheesecake will take a few hours to thaw, so be sure to work thaw time into your planning process.

The pumpkin filling is made using soaked raw cashews (just like a vegan cheesecake), pureed pumpkin, coconut milk, coconut oil, pure maple syrup, fresh ginger, pumpkin pie spice and cinnamon. Blending all these ingredients together results in a silky-smooth, thick and creamy filling that tastes just like Thanksgiving should.

While I love using raw nuts (pecans and walnuts are my favorite) and dates for the crust, you can go with your favorite gluten-free or grain-free pie crust. I’m super into the nutty texture of the crust and think it lends amazing flavor to the pie.