Tag Archives: recipe

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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A fresh start!

2 Oct

As most of you know, I LOVE to cook. I don’t always cook healthfully, but that’s what this blog is about, to help hold me accountable and offer my simple, fresh recipes. This is my second attempt to go primal/ paleo. Basically I want to cook and make delicious food with whole food only. My most important goal is to be healthy and raise happy, healthy children.

With all that said, my first recipe is one of our households favorite. Taco Salad.

a few tablespoons of olive oil

1 whole onion, any color, diced

1 of each- red, yellow, green bell peppers diced

1 can of diced tomatoes and chiles, any size or variety will do

4 cloves of garlic minced

1/2 cup of diced carrots

2 heads of romaine chopped

2 lbs of lean grass fed, hormone free ground beef

1/2 cup of beef stock

For the taco seasoning

I use my own blend of seasonings instead of the packets for 2 reasons. First off there are no preservatives or sugar added and secondly I can adjust heat, salt, smokiness, etc… This is the amount I use for a mild taste and the 2 lbs of beef.

1 T. chili powder

3 tsp paprika

2 tsp onion powder

1/2 tsp salt

1 tsp garlic powder

2 tsp cumin

1 tsp oregano

1 tsp black pepper

1 pinch of cayenne pepper

Let’s get cooking!

On medium heat add a few tablespoons of olive oil. Add your garlic, onion, peppers, carrots. Saute on med-low heat until your onions are transparent. Add your can of diced tomatoes and heat through. If your pan is large enough you can add the meat right in, turn up to med-high heat and brown the meat. When the meat is mostly brown, add your 1/2 cup of beef stock. You could use water, chicken stock, or any kind of broth here as well. It’s really just to add flavor while your meat simmers. Simmer for about 15-20 minutes until most of the liquid has evaporated. At this point you’re pretty much finished. Add to a bed of romaine lettuce and garnish as you please. Sour cream and a touch of pepper jack cheese really hits the spot. I also added a sprinkle of chopped green onions to mine.

ImageImageEnjoy!

Let me know what you think. Don’t be afraid to play around with it and make it your own.

Much Love! Jessica

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