Have I mentioned that we have a fig tree? Two, actually! But one is still a baby. The mature one started bearing beautiful, plump fruit in mid-August and it keeps on giving. On Saturday of this past weekend alone, I picked 31 fresh figs! I gave most of them away to neighbors, but I experimented with some in our kitchen as well. (True story: My second experiment did not fare well but I hope to perfect it soon!)
Thankfully, this super easy treat was a success—it’s almost hard to go wrong with delicious, fresh fruit and coconut milk—you may to our Meyer Lemon Chia Pudding. The orange zest, married with the slight tang from the skins of the fig fruits, along with a thinner consistency remind me of yogurt. So, that’s why I’m calling it a “yogurt.” Enjoy it as breakfast on-the-go, a refreshing snack, or light dessert. Whatever its name, whenever you eat it, I think it’s really quite good and I know you will, too!
The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.
Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).
This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!
The blog recently has been somewhat busy with things inspired by or created by my mom, and this chocolate fudge recipe is no different. In that spirit, I’ve adapted one of her favorite holiday sweets to suit our preferences: 100% dark chocolate, no added sugars, and no dairy (sweetened condensed milk).
This is a fairly easy recipe that requires a good amount of patience and “hurry up and wait” skills. We condensed coconut milk in place of condensed milk, and while it wasn’t very difficult, it certainly took some time. Trust us, it’s worth the wait.
We’ve got a snowy day here in the DC area, and I figured it was a perfect day to share a sweet recipe that is a collaboration (well 20% us) with my mom. We made this pie for Thanksgiving, and I have to say that it was a blast. In all honesty, I found this better than your standard pumpkin pie that you can pick up from the store.
This pie we let sit for almost 2 days before finally serving, and it was still fantastic. I was shocked at how the crust pulled away from the pan like a traditional pie, and the crust is really delicious. Not too sweet, a little crumbly, and not too dry (which sometimes happens with these gluten free crust/bread/sweets recipes). We hope you’ll try it and let us know how it comes out!
We really have enjoyed the benefits of a paleo diet for our own health and wellness, and we felt it was only fair to share the love with our dog, Mason, as well. He does eat a real-food, gluten-free dog food, but we have had mixed success with dog treats.
Leave it to my Mom to come up with a cool, paleo-friendly dog treat recipe. She also hit a home run with her mushroom soup. Another fun fact is that she loves crafting, and makes a lot of the napkins and place settings for our photo shoots. You can check out her stuff on her Etsy site.