Paleo Pumpkin French Toast with Blueberry Compote - GF/DF/Paleo

If you want something delicious to wake up to on Christmas morning, look no further! Prep everything the night before, pop it in the oven in the morning, and breakfast is ready! I make this using my Paleo Blender Bread, but you can substitute the bread for your favorite store-bought bread or homemade sourdough loaf.

Ingredients:

- 1 loaf Paleo bread, or your favorite store-bought bread
- 8 eggs
- 1 can pumpkin purée
- 1 cup almond milk
- 2/3 cup maple syrup
- 2 tsp. vanilla
- 1.5 tsp. cinnamon
- 1/4 tsp. salt
Compote:
- 2 tbsp. ghee
- 1 cup blueberries
- 1 tsp. arrowroot powder
- 1 tsp. lemon juice
- 1/2 tsp. cinnamon
- pinch salt
- 2 tbsp. maple syrup

Directions:

The night before:
1. Grease a 9x13 baking dish and arrange bread slices on the bottom.
2. In a large bowl, whisk together eggs, pumpkin purée, almond milk, maple syrup, vanilla, cinnamon, and salt.
3. Pour mixture over the bread and flip each slice so that they get well-coated.
4. Cover and refrigerate overnight.

In the morning:
1. Preheat oven to 375F.
2. Remove cover and bake French toast for 30-35 minutes.
3. Meanwhile, make the compote.***
4. Add ghee to a saucepan and melt.
5. Toss berries with arrowroot powder in a small bowl and then add to the saucepan.
6. Add lemon juice, cinnamon, salt, and maple syrup, and stir.
7. Cover and cook on low, stirring regularly, for about 10 minutes, until it’s a thick sauce.
8. Serve warm over French toast.
*** you can make the compote ahead of time, refrigerate, and reheat, if desired.

Paleo Figgy Pudding Muffins

Thanksgiving has come and gone, which means that it is officially acceptable to bust out the Christmas music! It’s inevitable that you’ll hear “We Wish You a Merry Christmas” this season, and, if you’re anything like me, you’ll wonder what in the world figgy pudding is! When my kids asked me that question I humbly admitted that I had no clue, so we locked eyes with the screen and investigated together. It turns out that figgy pudding is more of a Christmas cake than a pudding, and so began the adventure of Paleo-ifying this traditional English recipe. If you have ever eaten traditional figgy pudding, this recipe may not be for you . . . but, if you are like me and want to create some festive treats and cooking memories with your kiddos this season, then this is a must! These Paleo Figgy Pudding Muffins are spongy, sweet, and full of seasonal flavors. I hope you get the classic Christmas song stuck in your head as you and your family gather around the kitchen island to make these holiday treats. Enjoy!

Ingredients:

• 1.5 cups almond flour

• 1/2 cup tapioca starch

• 2 tbsp. coconut flour

• 2 tsp. baking powder

• 1 tsp. sea salt.

• 1/2 tsp. baking soda

• 1/2 tsp. cinnamon

• 1/4 tsp. pumpkin pie spice

• 1 cup almond milk

• 1 cup coconut sugar

• 1/2 cup grass-fed butter or ghee

• 2 eggs

• 1 cup chopped, dried figs

• 1 cup chopped, dried dates

• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350F and grease 2, 6-count muffin tins* with coconut oil, butter, or ghee.

2. Combine the dry ingredients (except the coconut sugar) in a large mixing bowl, and mix well.

3. In a stand mixer, whisk together the almond milk, coconut sugar, butter/ghee, and eggs, until smooth.

4. With your stand mixer on low, slowly add in the dry ingredients, and continue stirring until batter is smooth.

5. Turn off the mixer, add in the chopped figs, dates, and walnuts, and stir until well combined.

6. Divide the batter evenly between the 12 muffin tins and set on a middle rack in your 350F oven.

7. Bake muffins for 25 minutes, or until the middles have set and a toothpick comes out clean.

8. Allow the muffins to cool completely before removing, to prevent them from breaking.

*NOTE: If you don’t have 2, 6-count muffin tins, you can use a regular 12-count tin, donut tins, mini muffins, or even a loaf pan. You will need to adjust the cook time, and keep a close eye on them, but it won’t change the flavor or consistency.

*NOTE: Want a simple glaze for your figgy pudding? Warm 2 tbsp. coconut oil, 2 tbsp, coconut cream, 1 tbsp. honey, and 1 tsp. vanilla in a saucepan on low until well combined. Take off heat and stir in 1 tsp. arrowroot powder. When it has cooled, but not solidified, drizzle it over your treats.

Two Wholesome Recipes for Thanksgiving Leftovers

In my world, leftovers are life! The only way I can feed my family of six is by making double (or triple) batches of our meals and then reheating them throughout the week. As much as we are used to eating leftovers, though, I really struggle to eat Thanksgiving food for more than one day after Thanksgiving. I don’t know why that is the case . . . it’s not like leftover turkey and mashed potatoes is all that different from leftover fajita chicken and cauliflower rice, but I legitimately can’t do it. Am I the only one? Bueller?

If you are like me and can’t possibly stomach eating your Thanksgiving leftovers for daaaaaaayyys, then I hope you will enjoy these TWO, Whole30 recipes for utilizing your leftovers. The Cranberry Turkey Salad and Instant Pot Turkey Soup I’ve created will use up all your leftover turkey while tasting nothing like Thanksgiving. I sure hope someone out there in cyber space can appreciate these as much as I do!

Cranberry Turkey Salad

Ingredients:

• 2 cups cooked, leftover roasted turkey, shredded or cut into small pieces

• 1/2 cup mayo (I make homemade mayo by blending 1 cup avocado oil, 1 egg, 1 tbsp lemon juice, and salt to taste with an immersion blender)

• 2 tbsp. cranberry sauce

• 1 tbsp. chopped walnuts

• 1 celery stalk, finely diced

• 1/4-1/2 tsp. sea salt

• 1/8 tsp. black pepper

Directions:

1. Combine all ingredients in a large mixing bowl, and stir well.

2. Store in the fridge for up to a week.

Instant Pot Turkey Soup

Ingredients:

• 4 cups cooked, leftover roasted turkey

• 4 cups chicken bone broth

• 2 cups peeled and chopped sweet potatoes

• 1 small yellow onion, diced

• 4 carrots, peeled and chopped (about 2 cups)

• 4 celery stalks, chopped (about 1 cup)

• 2 tsp. sea salt

• 2 tsp. dried parsley

• 2 tsp. ground turmeric powder

• 1 1/2 tsp. Italian seasoning

• 1 tsp. minced garlic

• 1/2 tsp. lemon juice

Directions:

1. Throw all ingredients into your Instant Pot, and stir well.

2. Secure the lid and move steam vent valve to “sealing”.

3. Select the “soup” button on the Instant Pot and begin cooking.

4. When the cook cycle has finished, press “cancel” and flip the steam valve to “venting” to quick release the pressure.

5. Carefully remove the lid when it is safe to do so, and enjoy!

I hope that your holiday meal is full of delicious, wholesome foods (that do not touch each other on your plate, LOL), and that you are able to utilize your leftovers for part of your weekly meal prep.

Whole30 Stuffed Acorn Squash

Whole30 Stuffed Acorn Squash

Want to be fancy but still keep it simple (ME!)? Here’s a recipe that’s great for entertaining this holiday season, requires only 6 ingredients, and can be cooked in under 45 minutes!

I’ve used this recipe as a main dish at my holiday gatherings and received lots of compliments. I always make more than I need so that I have leftovers, because it reheats well and is great for breakfast! If you’re tired of eggs on your Whole30 you could totally make these to fight food fatigue, too.  No need for a side dish, since this has squash and sausage, but if you want more variety on your plate you could roast some veggies on a separate baking sheet in the oven, or throw together a salad.

Ingredients:
- 2 acorn squash, halved, and seeds removed
- EVOO
- Salt and pepper to taste
- 1 lb. #whole30 compatible ground breakfast sausage
- 1 yellow onion, diced
- 2 apples, chopped
- Ground cinnamon to taste
- Ground sage to taste

Directions:
1. Preheat your oven to 400F and line a baking sheet with parchment paper.
2. Cut your squash in half and remove the seeds.
3. Drizzle with EVOO and season with salt and pepper to taste.
4. Place your squash on the parchment paper so that the flesh side is down.
5. Bake at 400F for 25-30 minutes.
6. Meanwhile, warm a skillet on the stove on medium heat.
7. Begin browning your ground breakfast sausage in the skillet.
8. While the sausage is cooking, dice your onion and two apples, keeping them in two separate piles on your cutting board.
9. When your sausage is almost completely browned (but still has a little pink left), scoot it to one side of your skillet. Soak up or pour off the excess grease, leaving a little for sautéing.
10. Add your diced onion to the skillet and sauté it for 3-5 min.
11. Mix your sausage and onion together and then scoot it to the side of your skillet.
12. Add your chopped apples to the skillet and sauté for 2-3 minutes.
13. Sprinkle the apples with cinnamon and sage to taste, then give everything in the skillet one final stir.
14. When your squash is done cooking, take it out of the oven and lower the oven temperature to 350F.
15. Flip the squash over so the the flesh side is up, and scoop the sausage filling into the squash.
16. Bake the squash for an additional 10-15 minutes at 350, or until it begins to caramelize.

I just love the seasonal flavors of sage and cinnamon in this dish, and that it makes me feel like a sophisticated cook.  Fake it ‘til ya make it, y’all!