Tag Archives: pumpkin

Breakfast for Dinner Party for Two

FullSizeRender (8)When I’m not sure what’s going on with the gang, I’ll plan some meals for the week and then have one or 2 “back-up” ideas.  Breakfast for dinner is one such back-up plan.  One night this past week, it was just me and my youngest daughter Claire, so we had breakfast for dinner.

Declaring Breakfast for Dinner to Claire is the equivalent of declaring this night a party night!  We both get excited and do a little pre-food food dance that involves a little hip swerve followed by 2 fist pumps, repeated three times, with or without biting the lower lip and ending with a high-five.

It’s fun to do things backwards sometimes and we get to be a little naughty and have some maple syrup, and maybe a liiiiiittle more syrup and maybe just a drop more. And Okay stop it already with the syrup!  The shit is expensive, not to mention it’s sugar and we already know that sugar is a huge jerk.  An expensive delicious jerk.

We had pancakes topped with strawberries, maple syrup and some breakfast sausage that I bought from a local grass-fed farm.  I didn’t include any pictures of the sausage though, sorry.  I took some but ya know, sausage just isn’t very photogenic.  This is true even on other blogs, good blogs, much more sophisticated food blogs.  I think it just ends up looking like poo or like um well, like something else unmentionable and this is not that kind of party.  So you will have to take my word for it, the sausage was really good even if it looked like, whatever.

Nevertheless, Claire and I had ourselves a paleo pancake breakfast-for-dinner partay!  I made sure to text pictures of it to my husband and oldest daughter just to rub it in that we were having a party without them because I’m a jerk.  A big fat paleo jerk.  FullSizeRender (9)

Paleo Pancakes


3 bananas

3 eggs

¼ tsp baking powder

½ tsp vanilla

½ tsp cinnamon

½ cup cashew or almond butter

½ cup of finely chopped walnuts

fresh or frozen strawberries


How to make them:

In a mixing bowl with a hand mixer, mash the bananas

add in the eggs and blend together

next blend in the nut butter

add in the baking powder, cinnamon and blend and

last the vanilla, blending together till completely blended

Heat a non-stick pan on medium heat and melt some fat (coconut oil or bacon fat works)

pour by ladle fulls as many as will fit in you pan without them touching and allowing for even distribution of the heat.

Once they are thicker looking and starting to bubble, and the ends appear to be done, carefully flip with a thin flat spatula.  This is tricky and takes some practice and it’s okay if they break.  I find paleo pancakes are harder to flip than traditional ones but you’ll get the hang of it and if they break, who cares?  You’re going to eat them anyway.

Lower the heat a little after flipping them and when done, keep warm in the oven on 200 degrees until the rest of the pancakes are done.

Serve topped with ghee, strawberries and a little maple syrup.  Enjoy!

You can also get really nutty and top with more nut butter and nuts with apples and cinnamon.  In this recipe, I substituted one banana with 3/4 cup of pureed pumpkin.


Paleo banana pancakes with sweet potato and almond butter

OMG Pumpkin Everything!

imageAhhh, It’s that time of year again,  when there’s a little nip in the air and you start feeling all cozy in your sweaters and boots.  Everyone is apple picking and sipping pumpkin coffees.  Not real pumpkin though.  No.  Real pumpkins are for putting on your steps for juvenile delinquents to curb stomp on Halloween, but fake pumpkin, ya know, like at Starbucks and Dunkin’ Donuts.  Chemical pumpkin coffees and lattes in styrofoam containers and muffins and donuts with neon orange frosting and pumpkin candles and unflattering sweater vests with pumpkins all over them and great big flags flying outside your McMansion with pumpkins on them and and and holy god stop it already!  Stop the fake pumpkin insanity!

imageReal pumpkin.  Real pumpkin is the stuff.  Pumpkin is loaded with vitamin A which is great for your skin, eyes and hair and is a powerful antioxidant.  Plus real pumpkin tastes better than fake pumpkin because it’s REAL!  Real pumpkin is easy to add to recipes like pancakes, muffins, puddings and smoothies.

A little pumpkin goes a long way as far as vitamin A is concerned.  Just half a cup of pureed pumpkin gives you 380% of the RDA of vitamin A.  You do not want to go crazy with real pumpkin either because too much vitamin A has been linked to liver problems.  Don’t worry though, you probably don’t eat pumpkin every day all year long so it’s okay to indulge a little this time of year.  Liver problems are more likely caused by real toxins or alcoholism and not pumpkins.

Now that I’ve made fun of you for going fake pumpkin crazy and scared you out of eating too much real pumpkin, here is a DELICIOUS recipe to enjoy in moderation during pumpkin season because when it comes to pumpkin, I prefer to keep it real.

Pumpkin Bread Pudding Muffins

These bread pudding muffins are so moist and sweet and warm and wonderful.  You will feel like you died and went to pumpkin heaven.

Pumpkin Bread Pudding Muffin

Pumpkin Bread Pudding Muffin


1 can pumpkin
2 ripe bananas mashed
4 eggs
1/2 cup apple sauce
1 tbs molasses
1 tbs honey
2 tsp coconut oil, melted
1/2 tsp kosher salt
1/8 tsp ginger
1/8 tsp nutmeg
2 tbs cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup almond meal (from nut milk pulp)
1 tsp raw red maca
3/4 cup raisins
1/2 cup chopped walnuts
1/2 of a 13 oz can full fat coconut milk


Place the can of coconut milk in the fridge.

Use a hand mixer in a large mixing bowl to mash bananas
then, add the pumpkin and blend
Add the eggs and beat them in till smooth

Next add the coconut oil, molasses, honey and apple sauce, ginger, nutmeg, cinnamon, vanilla, salt, baking soda, baking powder, almond meal and blend
add in the maca powder and blend again

Last, fold in the raisins and spoon into parchment lined deep muffin tin so they are almost all the way full

Top with chopped walnuts and more cinnamon.  image

Bake at 350 degrees for 25-27 mins.

Let pan cool on rack and then after about 15 minutes loosen up the muffins, place the rack on top and flip over, gently letting the muffins slide out.

Let cool a little, but they are awesome served warm.

You will want to eat these with a fork or spoon.

Before you serve them, take the coconut milk out of the fridge and scoop out the heavy cream from the can that is at the top and place in a medium mixing bowl.  Add a tsp of vanilla and blend with hand mixer until creamy, you can add a little of the thinner coconut milk if you prefer it thinner and blend until it is creamy like whipped cream.

Place some of that coconut cream in the bottom of a dessert dish and place the muffin on top, top it all with more cinnamon and serve.

You’ve got to be kidding me.  Please stop.image



So you’re sick of eggs for breakfast huh?

imageA lot of people ask, “What can I have for breakfast?  I’m gettin’ sick of eggs every day.”    Well, eggs are probably one of the most perfect foods for breakfast because they contain so many vitamins, minerals, proteins and healthy fats but sure, I get it.  Eggs can kind of get to you after a while and mornings are often rushed and there isn’t time to mess around making bacon and eggs and cleaning it all up before you rush out the door, late again because you were eating a big breakfast of eggs, again.

Or maybe it isn’t that eggs take up a lot of time, but you just want some variety.  I totally get that.

Breakfast doesn’t always have to be what we think of as “breakfast”.  I blame  that liar Tony the Tiger and Saturday morning cartoons.  They’re NOT greeeeaaaattttt!  They’re diabeetus in a bowl.

Anywho…. When you make dinners, you can be thinking to yourself, hmmm maybe this would be good for breakfast?  Leftovers are a really great breakfast and lunch.  I know you are like so sick of eggs, but you can just put an egg on pretty much any leftovers.  You can put a sunny side or scrambled egg on top of some re-heated pulled pork or a salad.  Sunnyside up eggs are great on top of a salad because the yolk makes for a rich and creamy dressing.

I know, this was supposed to be about eggless breakfasts.

You girls can come back for dinner.  We are sick or your stupid eggs.

You girls can come back for dinner. We are sick or your stupid eggs.

I love the convenience of sweet potatoes baked ahead of time for breakfast.  One of my favorite ways to enjoy them is just baked with some sunflower butter and cinnamon.  Sunflower butter is rich in magnesium and other minerals and sweet potatoes are a power house of vitamin A, C, and potassium.  They are also rich in fiber and iron.  Honestly, if I couldn’t have them I probably wouldn’t be doing this whole paleo thing.

Take some time ahead and make it easier on yourself.  Make the potatoes ahead of time, and eat room temp or heat up in the microwave for half a minute and you have a quick, delicious and satisfying little breakfast!

Here are a couple of recipes for breakfast that may take a little bit of planning and preparation, but are things you can get ready or partially ready as part of your evening routine.  While you are making dinner, you can just do these while waiting for your chicken to cook or steak to be done.  When I get back from grocery shopping I try to think ahead and prep some things such as chia gel or chop up veggies.   A few minutes invested here and there can really help you to have some variety for breakfast.

Hot Pumpkin “Cereal”image


1 can organic pumpkin
1 head cauliflower
1-2 cups home made almond milk (or full fat coconut milk)
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger  (plus more of these spices for sprinkling)
1 tbs coconut oil
1 big pinch of Himalayan salt


Rinse and chop up the cauliflower into small pieces and place on a parchment lined baking sheet
coat with coconut oil
sprinkle salt, cinnamon, nutmeg and ginger on it
bake for half hour on 400 degrees

Roasted Cauliflower

Roasted Cauliflower

When done, put in food processor and pulse a few times.
slowly add in half a cup on milk until smooth but not pureed texture (you want just a little bit of chunkiness left)

imagePut the pumpkin and spices in a saucepan over medium-low heat and slowly add half a cup of milk stirring slowly.

Add the cauliflower mixture, vanilla and another half a cup of milk or more until desired thickness and heated through.image

Top with toasted walnuts and coconut or almonds and pour some milk around it.

Sprinkle with more cinnamon and drizzle with maple syrup or honey, if desired.

Store leftovers in the fridge up to a week.  Reheat and enjoy!

Blueberry Chia Pudding (Wicked Easy)

blue berry chia pudding

blue berry chia pudding

*Soak seeds in water over night 2 tbs seeds in 6oz water


1 can coconut milk full fat
1 ripe banana
1 – 2 cups blueberries
1/2 juicy orange extra peel removed
Pinch of salt
Tsp raw honey (optional)
Tsp vanilla
1 tb collagen protein soluble (optional) – The Great Lakes green one, not the orange one

Add all but chia gel and gelatin to blender and hand pulse blend till smooth  Pour into a glass storage bowl and add the chia gel and gelatin.  Serve or  cover and store overnight to blend the flavors.

Serve plain or topped with berries and walnuts