I love sweet potatoes. My husband loves white potatoes. And neither of us are calling a lawyer because we have found a way to settle our potato relationship woes: Orange and White Gratin Potatoes, the best of both worlds! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
So easy!
Simply slice your potatoes, drench in cream, parmesan, green onion, thyme, sea salt and pepper, and arrange in rows. Then smother with more parmesan, bake, add a generous helping of gruyere, and voila!
Shave Some Time Off Prep By Using a Mandolin….See What I Did There?
A mandolin is a utensil that shaves veggies into thin slices and it can shave some time off your prep as well. This recipe is pretty quick. But if you want to save about five minutes, use a mandolin! Not only will this give you hands a break, but your slices will be perfectly thin and even.
3large russet potatoes, peeled and thinly sliced(about 2 1/4 pounds)
2 large sweet potatoes, peeled and thinly sliced(about 2 pounds)
Instructions
Preheat oven to 425 degrees and place oven rack in center position
Grab two large bowls. In each bowl place 1 cup cream, 1/2 cup parmesan cheese, 1/2 teaspoon thyme the white parts and light green parts of onions (half in each bowl) 2-3 generous pinches of sea salt and pepper. Whisk well. Set aside
Using a mandolin or sharp knife, slice potatoes thinly. Place sweet potatoes in one bowl of cream and white in the other bowl. Toss and stir until potatoes are covered with sauce
Arrange slices in baking dish in rows (three white, two orange). I like to lean each row in the opposite direction of the previous row. Pour the cream that remains in each bowl over potatoes. Sprinkle with remaining 1/2 cup parmesan cheese and some more sea salt and pepper
Cover baking dish with lid or foil and bake for 30 minutes. Remove foil, add grated gruyere to top of potatoes. Bake another 20 minutes until potatoes are soft and cheese is crispy and golden
Garnish with desired amount of greens from onions, serve
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Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!
Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 70’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.
We Lived with “The Orange” for Ten Years…
The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.
Enter Suzanne…
After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.
So Many Changes, But It Kept That “Sundance” Vibe
Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved! To see the complete remodel and details of the modern mountain look, click here!
The Best part of This Makeover?
Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly!
Find Alice Lane Home and Alice Lane Interiors on Instagram.
Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.
Simple But Extraordinary!
Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.
…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…
…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.
What to Serve It With:
Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey.
The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.
1 1/2 poundsbutternut squash, peeled and cut into 1/2" cubes(Store bought is fine but you may have to cut it smaller)
1/2 cup plus 2 tablespoons good quality olive oil (separated)
sea salt and pepper, to taste
1 cuppomegrante juice (reduced to 1/4 cup)
1 tablespoonchampagne vinegar or white balsamic
juice of half a lemon
1tablespoonhoney(or a few drops liquid stevia if you prefer)
1/2cuppomegranate seeds
3/4cuproasted salted pecan pieces
1/4of one red onion, peeled and sliced or chopped
1 cupcrumbled fetaI also love soft goat cheese in this salad
Instructions
1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.
Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper
Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.
While squash cooks, prepare salad dressing:
To reduce pomegranate juice: Place a small pan on high heat and add juice
Bring to a boil and then reduce to a simmer Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside
3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta
Shake dressing well and the drizzle over salad to liking, toss
Serve!
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Holiday cookies are like edible art. Especially these beautiful, delicate Holiday Linzer Cookies! Linzer cookies originated in Austria and they are perfect for any holiday or special occasion and are almost too pretty to eat…almost… (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
I switched to gluten free living about five months ago and I have not missed gluten at all because there are so many great options these days! Of course this recipe is perfection when made with regular all purpose or einkorn flour,but if gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly for these delicate cookies. It’s also soaked for easy digestion!
Baby Showers, Valentine’s Day, Christmas or Thanksgiving These Cookies Work
You can roll out this recipe (see what I did there?) any time you have a celebration: baby or wedding showers, holidays, office parties etc. These cookies are always a favorite and the first to disappear!
Simply spoon your favorite preserves onto the bottom cookie, place the cut out cookie on top and sprinkle with powdered sugar!
And Voila!
Beautiful holiday cookies that look like they are lightly dusted with snow.
Tips for “Cutting In” Butter:
If you aren’t familiar with the term “cutting in” butter I can help you out. It’s a technique used whenever you want a flaky result and is often used in cookies or pie crust (<—click for pictures) Butter should be chilled or frozen and cut into small cubes, then tossed in flour and ‘cut in’ with a pasty blender. But you can also use two knives, or even finger tips, creating pea sized bits of butter in the dough that melt into pools of flakiness when baked!
2¼ cupsall purpose, gluten free or einkorn flourI use Jovial Gluten free baking flour
1/4 cupwhite rice flour
3/4 cupalmond flour
1/2cupgranulated organic sugar
1/4 teaspoonfine sea salt
1/4 teaspooncinnamon
12tablespoonscold, unsalted butter, cut into 1/4" cubes
1largeegg, beaten
112 ounce jarraspberry preservesor any flavor you prefer
3tablespoonspowdered sugar for dusting
Instructions
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
In a medium bowl combine the flours, sugar, salt, and cinnamon.
Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead in the bowl until the dough is smooth. (if you don't have a pastry blender, use two knives to 'cut in' butter or even your finger tips to form pea sized bits of butter in the flour.
Divide the dough in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Place the first piece of dough in between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter, cut out rounds. Half of the round will be the base of the cookies. To make the tops, use a 1” cookie cutter to cut out the centers from half of the rounds.Transfer cookies to the baking sheet 1 inch apart. Gather the scraps into a ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.
Bake for 12 minutes until the edges begin to brown slightly. Let the cookies cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.
Continue in the same manner with the remaining piece of dough.
Before serving, spread 1 teaspoon of preserves on the cookie bases. Dust the top of the tops with powdered sugar and place on top of the preserves. Serve immediately.
The unfilled cookies can be stored in an airtight container for up to 3 days and filled as needed.
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You all know by now that Sun Basket is my favorite meal delivery service. And that’s because they come up with fantastic meals like these Hungarian Meatballs with Cauliflower “Rice”! Clean eating at it’s best: Paleo, Whole30, and Keto friendly. (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
I Love The Ease Of Sun Basket!
I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.
I just open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later we enjoy an incredibly delicious meal. Another perk, I don’t have to go to the store!
WHAT’S NEW WITH SUN BASKET IN 2018?
Sun Basket kicked off 2018 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!
NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. You may be able to find ‘riced’ cauliflower at your local grocery store. It has become very popular. If not, you can chop your own with a knife, or drop florets in a food processor and give it a whirl!
The Recipe: Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto
Tips and what you need: If you can’t find ‘riced’ cauliflower you can make your own using a good knife, or a food processor.
Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto
In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can't find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until 'riced"
Servings: 2servings
Author: Sun Basket Meal Delivery
Ingredients
10ouncesground pork
1 organic egg
1/2 teaspoon fennel seeds
1/4 teaspoonsweet paprika
1/4 teaspoongranulated garlic
1/4 teaspoon cumin
1/4 teaspoon coriander
2 tablespoons almond meal
3 Tablespoonsolive oil, separated
3-4organic shallots
1/4cupdried figs(Optional for keto)
31/2 ounces organic water cress
10 ounsesriced cauliflower
Instructions
Prep the meatballs
Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal.
Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
Cook the meatballs
In a large frying pan over medium-high heat, warm 1 olive oil until hot but not smoking.
Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side.
Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the meatballs cook, prepare the remaining ingredients.
Prep the remaining ingredients
Peel and thinly slice the shallots.
Trim the stems from the figs; coarsely chop the figs.
Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.
Cook the cauliflower “rice”
In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking.
Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.
Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.
Serve
Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.
Kids Can!
Time the meatballs.
Time the cauliflower “rice.”
Drizzle oil over the meatballs.
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Let’s just get this out of the way, we don’t drink alcohol. As in ever. But we do like to enjoy holidays and parties with a little something special and festive in our glasses. That’s where this Lemon Basil Spritzer~Non Alcoholic “Mocktail” comes into play! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Bubbly, Delicious and So Easy!
This drink is a favorite anytime we want something a little more celebratory than plain old water. It’s made with muddled basil and lemon, a simple syrup or sugar free Stevia option, and sparkling water.
How to Muddle a Lemon or Lime…
A muddle is a bartenders tool used to crush ingredients so flavors release and blend, in this case lemon and basil. You will need a muddling tool, but in a pinch you could use the flat end of a wooden spoon…awkward and not as convenient and your friends might make fun of you…so, on second thought get the muddler.
You start by rolling your citrus on a hard surface to soften. Then you cut the end off your lemon, set it on the flat side, and cut lemon into six equal wedges. Drop two lemon wedges and a few leaves of basil into the glass and smash with the muddler. You have now muddled. Good for you. … by the way my gorgeous cutting board is from Small Axe Woodshop and it’s like buttah! It would also make a great holiday gift, hint, hint… honey I want the dark walnut boardin my stocking…now back to our spritzer…
Simple Syrup or Naturally Sugar Free Stevia Option:
After muddling, you add some fresh squeezed lemon juice and tonic water for a fizzy, liver friendly drink! You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!
The Recipe: Lemon Basil Spritzer~ Non Alcoholic “Mocktail”
Tips and what you need: if using simple syrup, make ahead of time so it is cooled and ready to use. If you prefer Stevia drops,<—we use these. You will need a muddling tooland a hand held juicer for squeezing lemon juice.
A light bubbly Lemon Basil Spritzer~ Non Alcoholic "Mocktail" with a simple syrup or low carb, keto friendly, naturally sugar free option. The amount of simple syrup included in the recipe will make 6-8 drinks. And just a reminder, all ingredients can be adjusted to taste!
Course:
Drinks
Keyword:
mocktail, holiday drinks, spritzer, non alcoholic
Servings: 1serving
Author: Linda Spiker
Ingredients
1/2cup water(use only if making simple syrup, if using Stevia skip this ingredient)
1/2cupgranulated sugar(use only if making simple syrup, if using stevia skip this ingredient)
3leavesfresh basil
2 lemon wedges
2 tablespoonsfreshly squeezed lemon juice
2tablespoonssimple syrup(or 4 drops liquid stevia, or to taste)
3/4 cupcold sparkling water, seltzer, san pelegrino etc..
basil leaves or lemon wedges for garnish
Instructions
If using simple syrup, place water and sugar in a pot and bring to a boil, lower and simmer for 6 minutes. Allow to cool. If using liquid stevia, skip this step
To make drink: place a few basil leaves and 2 lemon wedges in bottom of glass, muddle, crushing the lemon wedges and basil together
Add lemon juice and either simple syrup or stevia drops, and muddle more. Then pour tonic water into glass.
Add a few ice cubes, and garnish with additional basil and lemon wedges if desired.
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Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!
Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.
Delicious, Beautiful and Healthy!
Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.
The Recipe: Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)
1 1/2lbscarrots, peeled and cut into 2-3" segments(I used Rainbow Carrots)
2tablespoonsextra virgin olive oil
sea salt and freshly ground pepper, to taste
2 tablespoonschives, chopped for garnish
1servingcashew cheese sauce(recipe linked above)
Instructions
Make cashew cheese sauce ahead of time.
Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.
Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.
Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.
Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!
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Living dairy free doesn’t mean you have to miss out on the creamy goodness of cheese and cheese sauce. Believe it or not cashew cheese makes a great substitute in all kinds of dishes, And this Cashew Cheese and Cashew Cheese Sauce is Vegan, Whole 30, Paleo and Keto friendly! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The Key to Delicious Cashew Cheese and Cheese Sauce:
When living dairy free you can miss out on some creaminess and flavor. But I’ve got your back. Our soaked and blended cashews provide the creaminess for our ‘cheese’ and sauce, but it’s Nutritional yeastthat will give it that cheesy flavor. And is loaded with B vitamins, trace minerals, and all nine amino acids making it high in protein too!
The Cashew Cheese:
My recipe for Cashew Cheese is basically the same as my Chipotle Cashew Dip, except we replace the chipotle pepper with Nutritional yeast. Simply soak cashews, blend or process with garlic powder, sea salt, olive oil, lemon juice and nutritional yeast and you have creamy cashew cheese.
How To Make That Cashew Cheese Into a Sauce:
Once you have your cashew cheese prepared, you can turn it into a sauce by adding a little more water and olive oil, until it’s pourable.
How to Use It:
You can use cashew cheese or cashew cheese sauce on anything you use real cheese or sauce for:pastas, pizzas, lasagna, etc. You can also use it as a dip for veggies. I love this cheese sauce with myRoasted Carrots with Chives…
The Recipe: Cashew Cheese and Cashew Cheese Sauce: Vegan, Whole 30, Paleo, Keto
Tips and what you need: Cashews need to soak for at least three hours before making recipe, so allow time for that. You will need Nutritional yeast and a good blenderor food processor.
Cashew Cheese and Cashew Cheese Sauce: Paleo, Whole30, Vegan, Keto
Prep Time
5mins
A dairy free cheese substitute that is high in protein and healthy fats! Vegan, Paleo, Whole 30 and Keto friendly
Course:
Condiment
Keyword:
Whole 30 Cashew Cheese
Servings: 6servings
Author: Linda Spiker
Ingredients
1 cupraw cashews
1-2Tablespoonextra virgin olive oil(1 for 'cheese' 2 for cheese sauce)
2 tablespoonsnutritional yeast
2 tablespoons fresh squeezed lemon juice
1/4-1/2cup water(1/4 cup for cheese, 1/2 cup for cheese sauce)
2pinchessea salt
1/4 teaspoon garlic powder
Instructions
Note: Allow time for cashews to soak. They need to soak for at least three hours or as long as overnight
Boil two cups water, turn off heat and add cashews
Allow cashews to soak for at least three hours or as long as overnight
Strain and rinse cashews, discard boiling water
Place cashews, olive oil (options for cheese and cheese sauce) brewers yeast, lemon juice, water (options for cheese and cheese sauce), sea salt and garlic powder in food processor or blender.
Blend until smooth. If making sauce you can add more water and olive oil until desired consistency is achieved. Taste. If you need to add more of anything, do it!
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Salmon lovers and healthy food enthusiasts are going to love these12 Mouthwatering Whole 30 Salmon Dinner Recipes. Each is loaded with protein, veggies and those incredible omega three fats we all need for tip top heart and brain health. As always I encourage you to use wild caught salmon instead of farmed. Better for you, the environment and the fish! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
TIPS FOR BUYING SALMON:
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you cans till use it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.
The Recipes: A Collection from My Favorite Food Bloggers!
Each of these beautiful salmon meals are Whole 30 compliant, meaning they contain no grains, dairy, soy, legumes or sweeteners. Enjoy!
It’s not officially fall until the pumpkin bread is baking, so start preheating and get ready for the house to smell heavenly because we are popping this Chocolate Chip Pumpkin Pecan Bread perfection in the oven, stat!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Sweet Spices, Chocolate and Crunch…Swoon!
This perfectly textured pumpkin bread has hints of sweet cinnamon and nutmeg, rich dark chocolate and the crunch of salty roasted pecans.
Wanna Make it Gluten Free? No problem!
If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!
3/4cupbutterroom temp (plus 1 tablespoon for pan prep)
3cupsgranulated organic sugar
3largeeggs
15ozcanned pumpkin puréeplain, not pumpkin pie mix (1 can)
1teaspoonvanilla or vanilla paste
1 1/2cupchopped roasted salted pecans(reserve 1/2 cup for topping)
1 1/2cupmilk chocolate ordark chocolate chips(reserve the 1/2 cup for topping)
Instructions
Preheat oven to 325 degrees, place oven rack in center position, use a paper towel to wipe sides and bottom of pans with butter, then dust with flour, set aside
In a medium size bowl, whisk together flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside
In a large bowl mix butter and sugar, then add eggs, vanilla and pumpkin purée and mix until smooth
Add dry ingredients a little at a time, and mix until well combined
Using a spatula, add 1 cup pecans and 1 cup chocolate chips and mix well (reserve remaining 1/2 of each for top of bread)
Separate batter into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle each bread loaf with remaining chocolate chips and nuts
Bake in the oven for 40-45 minutes, until inserted toothpick comes out clean
Allow to cool before slicing, serve
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Here’s a fun little low carb meal that has a zippy taste and doesn’t require a big time investment: Italian Meatballs with Pesto Zucchini Noodles! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The Meatballs:
A combination of ground beef, ground pork and spices, these meatballs are flavorful and never dry! Made with almond flour instead of breadcrumbs, they are also Paleo, Whole30 and Keto friendly!
“ZOODLES”: YOU HAVE CHOICES!
Many stores now carry spiraled veggies right in the produce department. You can go right ahead and use those, they are terrific, but usually a little more expensive than making your own. If your store doesn’t carry them, don’t fret, They are super easy to make. You can use a hand crankspiralizer, which is fine for zucchini and very budget friendly.
The hand crank versions work great for soft veggies like zucchini and white potatoes but to be honest, if you plan on spiralizing harder vegetables, like carrots or sweet potatoes, you may want to invest in theattachment for the Kitchen Aid mixer. It’s a dream tool and handles those harder vegetables like a champ. You can just walk away and let the machine do the work!
The Pesto:
This tasty basil pesto is made in in literally two minutes, no kidding! You can find my Dairy Free Version here OR if you would rather have my traditional version made with parmesan, link here.
Put It All Together and Voila!
A delicious, healthy, low carb meal made in under 30 minutes!
The Recipe: Italian Meatballs with Pesto Zucchini Noodles!
Sprinkle with two generous pinches of sea salt while tossing, allow to rest. This prevents soggy zoodles. While zoodles 'rest', you make pesto and meatballs
Make pesto (recipes linked above) and dice tomatoes, set aside
Preheat oven to 350 degrees
In a large bowl, whisk together eggs, spices and almond meal. Add the beef and pork, season generously with salt and pepper, and mix with hands until combined. Using wet hands, form the mixture into 1-inch meatballs (should make about 12)
Place a large oven safe pan on medium heat for 60 seconds. Add 2 tablespoons olive oil and heat until hot but not smoking
Add meatballs cooking for three minutes, then gently turn, cooking for another three minutes on the second side
Place meatballs in oven for 5-6 minutes or until cooked through. While meatballs are in oven cook zucchini noodles
Cook zoodles:
Heat a medium sized pan on high heat
While pan heats, use paper towels to squeeze excess water out of zucchini noodles
Place 1 tablespoon olive oil in pan, add zucchini and cook, tossing for 3-5 minutes
Add pesto to zucchini and toss, use as much as you like
Plate, top with diced tomatoes (and pine nuts if using) and meatballs, serve
MAY I PLEASE ASK A FAVOR?
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