Here it is—the obligatory pumpkin recipe for this fall. I realize that you might want to roll your eyes. Whatever your feelings are towards the pumpkin spice EVERYTHING craze that takes over popular culture (food, candles, lotions, etc.) the minute September starts, I hope you’ll consider giving this recipe a try.
The orange zest lends a fresh twist on the standard pumpkin spice blend. Plus, this particular “pudding” is egg-free and nut-free in addition to being dairy-free and gluten-free. It can also be free of added sugars if you chose not to add the maple syrup or any other sweetener as a drizzle. One morning, I added chopped pecans for a mid-morning snack. Another day, I added Enjoy Life Dark Chocolate Morsels for an afternoon treat. Tell us how you decide to dress it up in the comments!
Summer doesn’t end until September 22 this year, and even though we’ve had a few days of cooler weather here in the D.C. area, I want to savor every last bit of summer. We had a lot of pineapple on hand a few weeks ago, so I decided to freeze some of it to make Piña Coladas.
As it turned out, I haven’t been in the mood for drinking, even when we were visiting the beach with Brent’s family two weekends ago. So, instead of making an adult beverage with the frozen pineapple, I decided to make a family-friendly dessert in honor of the drink for which that iconic 1979 song, “Escape (The Piña Colada Song),” was named. Cheers!
One of our dirty, little secrets is that we have always had a weakness for cheesecake. There’s something about it that helps us celebrate or cope with stressful situations. Despite our love, it does not love us back; congestion and an overall feeling of lethargy are common side-effects. This Thanksgiving, we decided to give this staple a shot with Kite Hill Cream Cheese. This stuff is awesome and it allowed us to celebrate with a great dessert to finish up a great meal.
This is definitely a special occasion treat, but it was too good not to share. With more holiday celebrations to come this month, we hope you’ll give this a try.
Finally, it’s worth noting that Heather didn’t add a lot of sweetener to the batter of this cheesecake. The cheesecake was perfectly savory with a hint of sweetness. If you prefer a slightly sweeter dessert, you could easily serve it with a sweet whipped cream of coconut milk (or real heavy cream, if you can tolerate it) or a light drizzle of maple syrup.
It’s past key lime season, but we’ve had a few warm days in the past weeks that felt like late summer. This recipe was partially inspired by those days. Also, truth be told, we have a big bag of chia seeds that we rarely use and I randomly had the urge to make use of them.
While it might be more accurate to make this with key limes, I used a regular lime and the flavor was great. This recipe makes for a light, sweet dessert on a warm day. Or, make it on a gloomy and cold day to transport yourself to the golden days of summer. Either way, we hope you enjoy it as much as we did.
While on Facebook this week, I came across the instructions for making “XXL Watermelon Jell-O Shots” and I would be lying if I didn’t click right on that link (here it is for those of you who are curious). It seemed like a lot of fun, but we weren’t exactly interested in the sugar-laden Jell-O packets. We’d had success previously with gelatin for a Halloween treat, so I decided we should give it a shot.
This was a ridiculously popular treat at the 4th of July paleo potluck we attended. We had fun with the hosts, Paleo Parents, and fellow bloggers The Domestic Man, Predominantly Paleo, and Merit + Fork, among others. We also made our Gurkensalat and used the flesh from the watermelon to make our Watermelon-Mint Salad. You’re going to love making these paleo “Jell-O” shots. They’re probiotic, powerful, and tasty.