Paleo Pumpkin Cheesecake Bites

Cheesecake is my all time favorite dessert! Every year for Thanksgiving, I make a pumpkin toffee cheesecake. This year, I decided to make paleo pumpkin cheesecake bites to indulge in all throughout the fall season! 2020 has been a shitshow, the least we can do is enjoy some pumpkin cheesecake…




Toasted Almond “Iced Coffee”

dandy blend drink 2

Dandy Blend is an instant “coffee alternative” made from dandelions. It tastes similar to coffee, but it’s caffeine-free. Dandelions are great for the liver and detoxifying the body. I like to drink Dandy Blend when I’m craving coffee later in the day. I normally only drink two cups of coffee in the morning, so I’ll have this toasted almond flavored drink at night for a treat.

It’s also a great alternative for people who love coffee but can’t drink it.

Get yours here –> Dandy Blend Single-Serve Packets




Paleo Pumpkin Pie (Nut-Free)

pumpkin pie 2Thanksgiving is just around the corner! If you wanna keep it paleo this year, include my paleo pumpkin pie in your dessert line-up! I use Otto’s cassava flour to make the crust. It’s my new favorite baking flour. It subs 1:1 for wheat flour and has a great texture for baked goods. You have to order it online – but it’s free shipping!

You know what really irks me? When I see Christmas stuff out before Thanksgiving – and people going “Black Friday” shopping on Thanksgiving! Why do people feel like need to skip straight from Halloween to Christmas and forget about Thanksgiving? Thanksgiving is an important holiday. We should always be thankful for everything we have in our lives – you never know when it might be taken away. Just some food for thought. I love Christmas too, but let Thanksgiving have it’s day to shine first. And come on, Thanksgiving is awesome, you get to eat all the food!

My Shaved Brussels Sprouts are also the perfect accompaniment to your turkey, potatoes, and cranberries. You may also like my Pumpkin Butter, Chocolate Pudding Pie, and Pumpkin Spice Brownies.




Pumpkin Butter Recipe

pumpkin butter 2pumpkin butter 3Fall is in the air! I get so excited when fall rolls around because that means it’s time for PUMPKIN EVERYTHING! I love all the fall treats and apple cider, apple picking, pumpkin picking, fall fashion and just about everything fall has to offer. The only downside is that it’s followed by winter- which I hate.

This pumpkin butter recipe was inspired by the pumpkin butter that was served with the bread at a restaurant I ate at when I was in Virginia for NTA’s Business Summit this past August. My best friend was nice enough to join me on the 8 hours road trip to Virginia (even though she was not attending the Business Summit with me- best friend award goes to her) and since we’re both pumpkin-obsessed this was pretty much the highlight of our night. We even each bought our own container of it to-go. Since I pretty much know that stuff was not in any way a health food, I got to work on creating my own version made with nutrient-dense ingredients. My first attempt was not the smooth sailing win I expected it to be- the butter rose to the top in the fridge and hardened on top of the pumpkin mixture that remained. My next thought was, “okay, let me add an egg yolk and see if I can emulsify the mixture and make it blend together that way.” Boom. Nailed it. This stuff is delicious and the texture is perfect. This goes great on any gluten/grain-free breads, paleo bagels, crackers, etc. It’s also delicious in your coffee.




Paleo Chocolate Pudding Pie (Nut-Free)

chocolate pudding pie

Growing up, for every holiday my grandma would always make tons of food. She would make spanokopita from scratch (which the whole family would devour) and tons of desserts to bring over. One of my favorite desserts that she would make was Chocolate Pudding Pie. I always looked forward to it with her homemade whipped cream on top. After she was diagnosed with Alzheimer’s Disease, we started buying spanokopita from Greek shops and there was no more of her homemade pies, cakes, and cookies. My grandma loved to cook and to bake. When I was a little girl, I used to go over to her house with my sister and we would bake all sorts of treats together from scratch. If she had never gotten Alzheimer’s, I bet I would’ve learned so much from her about baking and cooking. I was still pretty young when my grandma first started getting Alzheimer’s, so unfortunately we missed out on the deeper bond we could’ve shared together. But, even though I was young, I’ll never forget the memories I have of her when she was healthy. Witnessing this horrible disease firsthand motivates me more to continue spreading awareness about the importance of proper diet and lifestyle in avoiding the chronic diseases that plague our society. My grandma lost her battle with Alzheimer’s this past summer. So, in her honor, I’ve created a healthier version of her Chocolate Pudding Pie. Now we can enjoy a Chocolate Pudding Pie that our bodies will love too, while reminiscing about great family traditions! I hope you enjoy this pie as much as I do! It’s not that sweet, so if you like sweeter desserts add in more coconut sugar/maple syrup. For the crust, I used Otto’s Naturals Cassava Flour.

For the filling, I used –>(Click to order via my Amazon Affiliate link)

(The green one won’t work for this recipe because it doesn’t gel)

 

If this recipe seems intimidating for you, I made a demo to show you step by step how to do it: Click here to watch demonstration

 




Red Velvet Fudge

blog pic 50

red velvet fudge

 

So Valentine’s Day is a month away and that means red velvet! I love red velvet cake with cream cheese frosting. I prefer to stay dairy-free most of the time so I wanted to make a paleo fudge to get my red velvet fix. This recipe features Youfreshnaturals Red Velvet Cashew Coconut Butter, which is a seasonal flavor. It is super easy and fast to make and a great dessert to make for your loved ones on Valentine’s Day!