The Paleo Mama

Homegrown and Handmade

My Recipes

Pumpkin Spice Cookies

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This is another generous guest post from my friend Kelly over at A Girl Worth Saving! Today she is sharing her recipe for Paleo Pumpkin Spice Cookies!  Please welcome my friend, Kelly! 

There are three things that signify fall in my book: 1) That otherworldly feeling that the seasonal light has changed 2) The appearance of golden and blood red leaves on the trees that line my neighborhood and 3) The warm, pungent scent of cinnamon and nutmeg baking in my oven.

It’s amazing how the smell of these pumpkin spice cookies wrapped around me like a well-worn sweater. I couldn’t help but snatch them out of the oven and destroy two of them before I got the frosting on them. These cookies are soft and, like any treat with a lot of spice, they get better as they age.

Pumpkin Spice Cookies

 
Prep time:
Cook time:
Total time:
Serves: 6
Paleo Pumpkin Spice Cookies
 
Ingredients:
 
Cookie Batter :

Frosting:

Instructions:
  1. In a mixing bowl add your pumpkin puree, coconut oil, egg, molasses, coconut sugar and vanilla then blend.
  2. Next add in your dry ingredients and mix until you have a soft dough.
  3. Pinch a walnut size piece and roll into a ball. Place on a piece of parchment paper on your baking sheet and press flat with your fingertips.
  4. Repeat.
  5. Bake in your oven at 350 degrees for 25 – 28 minutes. Remove and let cool until warm and then frost.
  6. To make the frosting, whip all the ingredient in a small bowl until well combined.
  7. Enjoy!
 

Paleo Pumkkin Spice Cookies

 

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Kelly Bejelly is a grain-free cook, with an admitted sweet tooth, who creates Paleo, Gluten-free Recipes on her food blog – A Girl Worth Saving. You can follow her on Facebook, Twitter, Pinterest and instagram.

 

Paleo Pumpkin Pie

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pumpkin pie

I’ve been so excited to share this delicious recipe with you all from Sylvie at Hollywood Homestead. Hollywood Homestead is one of my favorite Paleo bloggers, and I’m not just saying that. She puts out some incredible recipes, home schools (technically unschools), and is making Paleo work for her large family. She is so motivating to follow on Facebook and is always giving practical advice on how to transition a family over to eating Paleo. Please welcome my beloved friend Sylvie as she shares her delicious Paleo Pumpkin Pie recipe with all of us! 

Pumpkin, pumpkin, everywhere! If you’re a pumpkin addict like we are you’re eager to use pumpkin in just about everything this time of year. Now, we don’t do treats very often, mainly because they’re not always quick and way too easy to eat the whole thing (ahem, not that I would know anything about that).

But sometimes you just need to paleo-ify the greatness that is pumpkin pie! Try it this Thanksgiving, or this Sunday or heck even tomorrow!

Paleo Pumpkin Pie 

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What you will need (FILLING):

What you will need (CRUST):

Directions (FILLING):

  1. Put 1/2 cup cashews in the food processor and blend until in fine chunks.
  2. Peel, cut and add the avocado to the mix.
  3. Blend until creamy.
  4. Place the mixture in a large bowl and add all other ingredients, starting with the pumpkin and coconut milk.
  5. Mix thoroughly (I used a Cuisinart “smart stick” hand blender, which worked perfectly).

Directions (CRUST):

  1. Add all ingredients to the food processor and mix until it looks like dough.
  2. Grease a pie pan and place dough in the center.
  3. Use your hands to stretch dough until it reaches the edges of the pan.
  4. Pour in the filling mixture.
  5. Bake at 350 degrees for 60 minutes.
  6. Enjoy!

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Hollywood Homestead: Sylvie is a celebrity personal assistant and mom of 3 by day, paleo enthusiast and blogger by night. She and SAHD hubby, Eric, each lost over 60 lbs with paleo and continue to improve their family’s health with food and lifestyle tweaks. Sign up for her newsletter at www.hollywoodhomestead.com and follow her on Facebook, Twitter, Pinterest, and Instagram.

Pumpkin Pie Ice Cream in 5 Minutes!

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It is PUMPKIN season here! Yesterday I posted a Pumpkin Oatmeal recipe. Today I’m posting a Pumpkin Ice Cream recipe. Some other favorite pumpkin recipes on my blog are Pumpkin Pie in 2 Minutes Flat, Pumpkin Pie in a Cup Smoothie, and a No Bean Pumpkin Hummus. This recipe is awesome…I have to say, I am impressed with myself. In fact, I was going to post this recipe next week…but here ya go. Make it NOW. It’s delicious! It is dairy and sugar free…as most of my recipes are. The bananas sweeten this ice cream perfectly! Oh and did I mention it’s only 4 ingredients and NO ICE CREAM MAKER NEEDED?!?!

Pumpkin Pie Ice Cream in 5 Minutes

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Ingredients:

3 frozen bananas

1/2 cup pumpkin puree

1/8 cup full fat coconut milk or raw/heavy cream

1/2 teaspoon of pumpkin pie spice

Toppings: coconut butter, pecans, and maple syrup

Directions:

1. Put the pumpkin, coconut milk, and pumpkin pie spice in a food processor. 

2. Pull out the frozen bananas from the freezer and slice them in chunks.

3. Process all the ingredients until the mix is smooth like ice cream.

4. Add your desired toppings and DEVOUR!

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shared on Holistic Squid

Pumpkin Pie Paleo Oatmeal

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PumpkinPieOatmeal

I love this season of pumpkins, fall festivals, farm day’s, apple picking, and pumpkin recipes! Autumn is, by far, my favorite season. I’ve been doing a lot with pumpkin lately in my recipes because it’s so yummy and in season. Here’s my latest recipe using my Make Ahead No-Oatsmeal recipe and combining it with pumpkin! Enjoy!

On Wednesday, Hollywood Homestead is going to be sharing her Paleo Pumpkin Pie recipe with us on my blog! Come back and see it on Wednesday!

Pumpkin Pie Paleo Oatmeal

Ingredients:

Directions:

  1. Put 1/2 cup of your nut/seed mix in a small pot. Add the 1/2 cup full fat coconut milk and stir till hot and thick.
  2. Add in the pumpkin puree and heat up. Stir frequently.
  3. Add more coconut milk to desired consistancy.
  4. Add in pumpkin pie spice, coconut sugar or maple syrup/honey, 1 teaspoon of vanilla and stir.
  5. Top with your favorite toppings!

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Buffalo Chicken Muffins

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buffalo chicken muffins

I was going to post these next week but I think today is good but wanted to get them to you in time for the Saturday football games! These muffins are delicious. I am a HUGE fan of buffalo chicken wings…HUGE. But they are just so terrible for you. We make them ourselves sometimes to cut down on the loaded transfats from frying them in canola or peanut oil, or whatever they use. But, I wanted to create something that I could grab in a hurry and that was actually good for me. Great thing about these Buffalo Chicken Muffins is that they are loaded with protein and, also, perfect for you if you are doing “Kick the Weight with Keto” with me!

The Buffalo Chicken Muffins do the trick! In fact you might not even want to eat chicken wings after these! I’m not joking…these are amazing! You can make a a batch for the week and then just reheat them accordingly. Another great thing about these muffins is that they are CHEAP to make, especially if you use chicken breast and not expensive ground chicken.

I hope you enjoy!

Buffalo Chicken Muffins

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Ingredients:

  • 2 chicken breasts (raw) or 1lb of ground chicken (cheaper to grind yourself in a food processor)
  • 5 eggs
  • 1/2 cup of bleu cheese (you can omit this if you really, truly need to)
  • 2 green onions, chopped
  • 1/4 cup of Frank’s RedHot Buffalo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking soda

Directions: 

1) Heat the oven to 350 degrees.

2) Chop up the raw chicken breast into large chunks. Then throw them in the food processor. Process for about 30 seconds until it is completely ground. Let it rest for a second.

3) In another bowl add the eggs, green onions, bleu cheese, baking soda, salt and pepper. Mix till blended.

4) Add the chicken, bleu cheese, and hot sauce to the bowl and mix until everything is incorporation.

5) Scoop into a silicone muffin pan (I love this one) or a heavily greased muffin pan.

6) Bake for 25 minutes till muffins are firm.

7) Serve with extra hot sauce, ranch, celery and carrots! Makes 12 muffins!

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Pumpkin Pie in 2 Minutes Flat!

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As a mother of 2 kids at home, 2 goats (one in milk), 17 chickens, and a full-time cleaner and personal laundromat, I am STRAPPED for time. I don’t have time to make pie, cookies, or delicious treats for my kids everyday. I make 3 Paleo meals a day and THAT’S it! My kitchen is a disaster most days!

But it’s pumpkin season and I LOVE me some pumpkin. But I don’t want to make a whole pie. I might eat it all! So, I’ve been trying to find a fix for my pumpkin craving. My Pumpkin Pie in a Cup is delicious, but sometimes I want to chew my pumpkin and not drink it.

I don’t mind microwaves either. I know some people refuse to use them and if you’re reading this and now realize that this recipe requires a microwave…I’m sorry. How’d you think you were gonna get Pumpkin Pie in 2 minutes without a microwave?! I’m sure you can use your oven if you really want to. I’m an honest person. I’m not going to tell you microwaves are bad and then just secretly use one. I have a microwave and I use it often.

So, I put the genius idea of my Mug Brownie together with my Pumpkin smoothie and this is what I’ve come up with. This is very much the texture of Pumpkin Pie because there is no “cake-y” ingredients in it like coconut flour or almond flour. I really suggest you make the crust because it gives it that crunch that blends well with the smooth texture of the Pumpkin!

Pumpkin Pie in 2 Minutes Flat!

 

Ingredients:

Crust (Optional) – you can totally make this without the crust…although you would be missing out!

Directions:

1. Put the butter/ghee in a large ramekin and toss in microwave for 3o seconds to melt.

2. Add the shredded coconut and the almond flour to the butter and mix it around with a spoon.  Pat it down to form the crust. Sprinkle with coconut sugar if you like.

pumpkin pie

3. In a separate bowl, mix the pumpkin, egg, pumpkin pie spice, and sweetener of choice together till smooth.

4. Pour the pumpkin mixture into the large ramekin over the crust.

5. Use fingers to form into a pretty little pie!

6. Toss in microwave for 2 minutes. After 2 minutes is up, check it. If the center is still a little wet, then pop it back in for another 20-30 seconds!

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7. Careful… pumpkin gets really hot! Add your favorite toppings: coconut butter, drizzle of honey or maple syrup, pecans, whipped cream, cinnamon, or butter/ghee and eat!!! My favorite toppings are coconut butter, extra pumpkin pie spice, and pecans!

8. Enjoy and try to share 😉

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This recipe is shared on Holistic Squid, Kelly the Kitchen Kop, and Real Food Forager.