I try to blog once a week. So far it hasn’t been all that difficult. Those of you who personally know me know I’m a bit of a talker, so blogging should be pretty easy once a week! For whatever reason today I’m drawing a blank…writers block I guess.
Maybe it’s because work has been extra busy getting set up for Christmas.
Or maybe it’s because the past two weeks I have worked 6 day weeks with only one day off.
Not only do we have deadlines to be met setting up for Christmas, we also have a corporate visit next week to prep for.
I’ve also been spending more time on one of my hobbies, doing photo shoots for holiday cards, 3 shoots in the past 2 weeks, which is awesome!
I’m not complaining, life is just a little crazy in October! I’m just a little burnt out.
Today I rushed straight from work to soccer practice and I don’t have a recipe planned for tonight’s blog, or for tonight’s dinner. Luckily my hubby is bbqing burgers. All I really want is a glass of red wine, a piece of dark chocolate, my pillow, and maybe some cozy sweats. ( Luckily all of these are paleo 😉 )
My brain is just slow today, so I’m thankful for other awesome paleo bloggers and authors. One of my favs is Julie Bauer of PaleOMG.com and The Paleo Kitchen. She has amazing recipes, and a great sense of humor. I highly reccommend you go buy her book ASAP!
This week, in honor of Halloween I made her oooey gooey pumpkin chocolate chip brownies. Yummo!!

Here’s her recipe:
3/4 cup pumpkin purée
1/2 cup melted coconut oil
1 egg whisked
1 tsp vanilla extract
1 cup almond flour
1/4 cup tapioca flour
1 cup coconut sugar
1 tablespoon pumpkin pie spice
1/2 cup dark chocolate chips (enjoy life minis are good too)

Preheat oven to 350 degrees
Grease 8×8 pan
Combine all ingredients
Bake 30 mins or until toothpick comes out clean
Cool 10 mins

What I find so fun about eating Paleo is every recipe I try is NEW! It has been so fun experimenting and creating a book of new favorites.
My advice, and advice I’ve read from others is to try some foods you normally wouldn’t try. Don’t eat the same 7 recipes every week because you will get burnt out, guaranteed. If you want to eat paleo permanently you’ve gotta mix it up!
Recently I have tried a few recipes that are SO GOOD! I’ve made some promises to share a few of these, so let’s just get right to it!

ROASTED BRUSSEL SPROUTS WITH BACON: (thanks to nom nom paleo)
1 1/2 lb brussel sprouts
4 slices of uncured uncooked bacon
2-3 tablespoons melted ghee or fat of your choice
Salt and pepper
Aged balsamic vinegar

Preheat oven to 400 degrees
Line a baking sheet with foil
Peel any wilted leaves off and Slice brussel sprouts in half
Toss brussel sprouts in melted ghee
Lay out on baking sheet
Chop uncooked bacon and sprinkle on top if brussel sprouts
Cook for 30 minutes flipping every 10 mins
Once cooked spirinkle with s&p, drizzle a little balsamic, and serve!

These were so delicious I craved them all week! Who craves brussel sprouts!?!? Seriously, this girl! I cannot wait to make these again!

Next up:
HAWAIIAN PORK AND COCONUT CAULIFLOWER “RICE”:
3-4 lb pork shoulder
Can of crushed pineapple in water or natural juice
2 tblsp grated ginger
Sprinkle of Salt and pepper

Combine all ingredients in crockpot and cook on low for 6-8 hours. Once cooked shred and enjoy.

COCONUT RICE
1 med cauliflower
1/2 tblsp coconut oil
1/2 white onion chopped
1/2 tsp cardamom
S&p
3/4 cup lite coconut milk (I used canned)
Pulse cauliflower in food processor until it resembles rice
Warm med pan on med high about 1 min
Add coconut oil
Once melted add onion
Cook until soft then add cardamom
Stir about 30 sec then add cauliflower
Stir and add s&p
Pour in coconut milk. Simmer/sauté about 10 mins until liquid is absorbed.
We serve it with coconut aminos (soy free soy sauce)
The first time I made it we didn’t tell our son it was cauliflower, and he ate it up! 🙂
So there you go, I kept my promise, and you got 3 recipes instead of 1! Talk to you next week!

I work retail, so at this point in the year holiday decorating is in full swing! The last week of September I was decorating Christmas trees, and last week we set up flannel sheets and throw blankets. I can’t believe it!
I really do love fall. The crisp air. The pumpkin flavored treats. Wearing boots and sweaters. About this time in the year I am ready. Im ready to get the pumpkin decorations out, and eat some warm crockpot dinners and holiday cookies! I’m really feeling the holiday spirit. The only problem is where I live it’s still 90 degrees outside!
All week I have been thinking about how my paleo diet is going to fit in at Thanksgiving dinner. How will I ever avoid all of the sugar?
Sitting at soccer practice on Wednesday, I decided to make it a personal challenge to create or find a delicious paleo fall dessert that everyone at thanksgiving dinner will love. Tonight I tried out a pumpkin coconut cookie recipe and it is definintly in the running! They have just a hint of pumpkin flavor, and a great soft texture. Mmmm. Even my husband, who does not like pumpkin flavored anything seemed to enjoy them! Here’s the recipe:

2 cups almond flour
1/2 cup tapioca flour
1/2 cup pumpkin purée (canned is ok)
1/2 cup unsweetened shredded coconut
1/2 cup melted grass fed butter
1/2 cup raw honey
1/2 cup raisins or dried cranberries
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon

Preheat oven 350 degrees
Combine all dry ingredients in a bowl
In separate bowl combine all wet ingredients
Combine wet and dry together (I added a little more almond flour because it seemed too moist)
Spoon onto parchment lined baking sheet
Bake 17-20 mins