Pumpkin Spice Donuts

My blogger friend at Write From The Farm inspired me to make donuts again.  Her recipe for bacon, butternut, pumpkin donuts looks awesome.  I will try it.  This time, though, I was working with limited time and wanted to make some donuts for the kids and my mom visiting from Texas.  Here's my variation on the recipe I found at Edible Harmony.

Ingredients:

½ cup pumpkin puree
½ cup of pitted dates (about 10 dates)
6 eggs
1/3 cup of softened coconut oil
1 tsp of vanilla extract
2 tablespoon pumpkin pie spice
½ cup of coconut flour
½ teaspoon baking soda

5 tablespoons coconut milk or raw whole milk

Glaze: (optional)

2 tablespoons softened coconut oil

2 tablespoons softened butter

1 teaspoon pumpkin pie spice
2 tablespoons raw honey

Directions:
• Preheat oven to 350 F.
• Using a food processor or blender, combine the pumpkin puree, dates, eggs, oil and spices until the dates are completely ground.
• Add the rest of the ingredients and run the food processor for a few more seconds

• Grease the donut pan and pour the batter into the molds

• Bake for about 25 minutes or until donuts are golden brown and a toothpick inserted in the middle comes out dry.

• Set on a cooling rack to cool then frost with the glaze.

Whole30 done and done!

There were some challenges, of course, but overall it was a great way to get back to eating the way I know is best for my family.

The whole 30 isn't too far off from how we normally eat but the kids were stoked to have cereal (gluten free and corn free) with whole raw milk this morning!  And, though some days I didn't give up my wine, I am grateful for the 30 days of inspiration, especially from my whole30 pal, Kindra.

Need a kick start?  Don't wait until January 1.  Start today!  Visit the Whole9 website and get started on your whole30.

Spaghetti Squash and Fritters

I wanted to make herb spaghetti squash sans parmessan cheese to go with our lamb chops.  What I ended up with was yummy.

Photo: www.steamykitchen.com

First, halve the spaghetti squash, scrape out all the seeds, and place it cut side down on a foil-lined baking sheet.  Roast for about 40 minutes at 425˚.

Next, fork the long strands into a skillet heated and coated with a pat of melted butter.  Add herbs and spices.  I used garlic powder, salt, pepper, oregano.  I also added leftover caramelized onions.

Sauté until heated through and serve.

The next morning I made spaghetti squash fritters adapted from Empowered Sustenance.  This is by far the BEST use of leftover spaghetti squash I've ever made.  SO GOOD!

Ingredients:

1 cup leftover spaghetti squash
1 egg
1 Fat Dave Snack Stick* cut into bite size pieces (or bacon, sausage or any leftover meat), optional

Directions:

• Mix all ingredients together
• Heat a skillet with butter (Julia Child said you can't have too much butter)
• Scoop about a heaping spoonful into the skillet and fry like pancakes

Makes 4 fritters

*essentially, a slender Cabanossi smoked sausage made with pork, beef, sugar, and spices stuffed in sheep casing

Banana Date Nut Shake

This is a great after school snack and would make a great breakfast.  Thanks to 30 Days of Amazing Paleolithic Breakfasts by Lisa Stewart and Jeremy L for this recipe.  We've incorporated into our repertoire quite of few recipes from this book.

Photo: aida mollenkamp

Here is my adaptation of this recipe.

Ingredients:

1 cup frozen banana pieces
1 cup pitted dates
3/4 cup coconut milk
a handful of soaked, dehydrated raw walnuts*
dash of cinnamon

Directions:

Add all ingredients into the blender and blend until smooth.

Carly loved it but she LOVES walnuts.  My Coop, he's a bit picky.  I made it for him for breakfast and prepped him with, "keep an open mind".  I also omitted the walnuts because I didn't think he'd like it.  I think he drank most of it.  When I made it for Carly after school I used the walnuts (duh).  I gave Coop and his friend a little bit.  His friend asked what flavor it was and Coop, after tasting it said, "chocolate banana".  They gobbled it up and then I told them what it really was.  Both boys were surprised but decided they still liked it.  I'm keeping the recipe.

*Since my husband started soaking and dehydrating nuts we've discovered they really do taste better and we are digesting them better.  For the why's and how's check out the link - why should I soak nuts?

Whole 30

It's time for a reset and to get back on track.



Check it out here and then join me and my husband!

Cauliflower Mash

Summer is so busy and most days I don't want to cook.  I end up serving tried and true dishes that I don't really have to think about, hence the few posts over the last couple of months.

We're getting down to the last few servings from our 1/4 cow (see my "we're buying a cow" post).  Last night I made a chuck roast from I breathe... I'm hungry... (which gave me the idea to do the Whole30, but that's another post).

Photo: Eating With Purpose

I served the roast over cauliflower mash.

Ingredients:

• 1 head cauliflower, cut off the stalk and broken into small pieces
• 2-4 tablespoons grass-fed butter
• 2 tablespoons ghee, butter, mct oil, or olive oil
• splash of raw milk or heavy cream (if dairy intolerant, use broth)
• salt and pepper to taste

Directions:

1. Sauté all ingredients (except liquid) in a heavy stainless steel skillet until slightly softened 
2. Stir in a splash of liquid - I like my mash thick and lumpy, use more if you like yours thinner
3. Use an immersion blender in the pan to mash the cauliflower
4. Stir to incorporate all ingredients 

Serve alone as a side dish, as the topping for shepherd's pie, or in a bowl under a roast and all the yummy juices.

Maple Dijon Cod

This turned out to be such a great dish!  I was first inspired by the preppy paleo's recipe.  Then I stumbled upon brainfoodblog and found so many more great fish dishes to try.  Soon...

brainfoodblog.wordpress.com

Ingredients:

• 1 1/2 lb wild-caught, cod fillet
• 2 teaspoons olive oil or coconut oil
• 1 tablespoon pickling spice
• 1 tablespoon coriander seeds
• 2 tablespoons dijon mustard
• 1 tablespoon pure maple syrup
• 2 teaspoons apple cider vinegar
• salt and pepper, to taste

Directions:

1. In a small skillet, heat oil over medium heat.  Add seeds, stir to coat.
2. Cover and cook until the seeds begin to pop, about 5 minutes.
3. Turn off the heat and allow to sit, covered, until the seeds stop popping.
4. Stir in mustard, syrup, vinegar, salt, and pepper.
5. Pour mixture through a fine sieve.  Discard seeds.
6. Adjust oven rack 6 inches from top and preheat broiler to high.
7. Line a baking sheet with foil and arrange cod on foil in a single layer.
8. Spoon mustard mixture over cod.
9. Broil for 6-8 minutes, until fish flakes easily.
10. Remove from oven and serve immediately.