Tag Archives: ghee

Paleo Pumpkin Pie Baked Apples

20 Sep

I don’t know about you but ever since September hit I’ve been obsessing over all things pumpkin. Ok, not just pumpkin, all fall food. Pumpkin, apples, nuts, warm spices, soups…. ahhhhh. I’m into the seasonal eating. I love when things taste their freshest and best! So even though here in Oklahoma it’s still in the 90’s, I’m pretending like the leaves are already changing and making food that’s gold, red, orange, and brown. Last night I pulled out my 2 staples, Omghee (the best tasting ghee, EVER) and pumpkin pie spice. I had bought a couple of cans of pumpkin, gala apples, and a bag of pecans. I knew I wanted to make something with them, just wasn’t sure what until I got into the kitchen.

 

 

I decided to do a baked apples with a pumpkin filling. Yes, I think I qualified myself for genius status with this recipe. You only need a few ingredients and an hour, your taste buds will thank me.

What you’ll need:

4 – 6 mediums apples (I used 4 but there was leftover filling)

1/2 can of pure pumpkin

2 eggs

2 T. pumpkin spice 

1/2 cup of pecans

3 T. OMGhee

First cut the tops off your apples. Use a spoon or a melon baller to scoop the core and insides out, leaving about 1/4 inch on the sides and bottoms. I saved some of the cleaner pieces and tossed it in with my pumpkin mixture. In a food processor combine a dollop of your OMGhee, a tablespoon of pumpkin spice, your 1/2 can of pumpkin, and both the eggs. Mix until combined. If you like something a little sweeter, add a tablespoon or two of maple syrup. I try to stay away from sugar as much as possible so I didn’t include it in the recipe, but I think it would really hit the spot if that’s your thing.

Now, spoon your filling into your hollowed out apples. Add your apple hats back on for the baking. I added another dollop of ghee to the little dip in the top and sprinkled everything with the pumpkin spice.

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Bake for 45 minutes at 350. While your apples are cooling. throw your pecans, a tablespoon of ghee, and some pumpkin pie spice into a skillet. On medium heat,  toss your pecans for a few minutes. Careful not to burn them.

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Isn’t that beautiful?!

Now you just plate your apple and sprinkle the pecans over the top. I occasionally do dairy and I happened to have some heavy whipping cream in my fridge so I whipped up some of that with a touch of pumpkin spice.

A heavenly fall treat.

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Enjoy!

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Slightly obsessed with sweet potatoes

13 Sep

I FINALLY completed a Whole 30 in August! Yay me! I’m crediting it partly to my new found love for sweet potatoes. 

I work long hours on the weekends as a bartender of a busy Mexican restaurant. In my past attempts of the Whole 30, I generally ended up crashing and burning after one of these long weekends. I realized that lack of proper planning was mostly to blame. I would fail to fuel my body during these chaotic hours which would leave me hungry and tired and reaching for sugar. After two or three times falling off the wagon on a Sunday night because I was over-worked and under-fed, I knew I was going to have to really make sure I made time to prep SOMETHING, anything really, and make time to eat it, before I got to the “just eat all the damn cookies at 11pm” hungry point. With 2 kids and a busy schedule, that was easier said than done but I managed to come up with a quick easy meal that I could bulk prep on Fridays and it would last me the weekend.

Behold : A meal with no name

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This first picture is about as simple as it gets. Before work I cooked up some grass fed ground beef with salt and pepper, probably some garlic and onion powders. When I got to work, I “baked” a sweet potato in the microwave. (Stab it repeatedly with a fork or knife, pretending it’s your bosses face if you happen to be annoyed with him, this day, I was. Then cook about 6 to 8 minutes.) I added a dab of ghee and a sprinkle of pumpkin spice. Seriously good stuff here.

By this second picture I had gotten a little bit fancier. I added onions, garlic, bell peppers and spinach to my ground beef. And of course, I still brought along ghee and pumpkin spice for my sweet potato. Holy yum! It’s my favorite combo, maybe ever. This day I brought zucchini, summer squash, and red bells and used the grill at work to cook them. How did I not think of this before??? Since then I’ve even brought steak and pineapples to grill.

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So, just to recap.

1. Cook up a couple pounds of ground meat, adding whatever veggies and seasonings you like.

2. Bake a sweet potato, add tons of ghee and pumpkin spice.

3. Combine all that business and enjoy

Meals for days.

You’re welcome.

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