Paleo Pumpkin Muffins

I think I need more time.  More time to cook, more time to blog, more time to invent.  Yet, with my work schedule, kids schedule, husband schedule, dogs schedule….I find that lately I am throwing things together and crossing my fingers and hoping for the best.  Today was no different!  I bought pie pumpkin the other day and wanted to do something creative and yummy with it.  It sat on my kitchen counter looking very fall-ish, I contemplated just leaving it.  But today, I just decided to jump in.  So I roasted the pumpkin.  Roasted pumpkin is SO good, you can use it in any recipe that calls for canned, you just want to be sure and puree it really well.  Pumpkin is also incredibly healthy.

So because, I didn’t realize that my posting of these incredibly delicious little muffins has my Facebook friends waiting oh so patiently for the recipe, I”m just going to get right into it…I didn’t write any of it down, so it’s going to be tricky!

Paleo Pumpkin Protein Muffins

1 small pie pumpkin or 1 15oz can of organic pumpkin

15 dates (if your are like me, you bought some and never knew what to do with them)

1/4 +2 tablespoons of raw honey

1/2 cup +3 tbsp of organic coconut milk (here is a tip, when you have leftover coconut milk from a can, store it in a mason jar.  It will separate, the top is coconut creme…SO good in coffee!)

1/2 tsp of vanilla

3 eggs

1/4 cup of coconut flour

1 cup of almond flour

1 tsp of baking soda (not sure if this is paleo, I have read about paleo baking soda and powder but haven’t found any)

pumpkin pie spice

1 scoop of your favorite vanilla protein powder In a food processor, chop the dates.  Add the 3 tbsp of coconut water, 2 tbsp of raw honey, and vanilla.  Process until smooth, probably about 10 minutes.  Make sure you use a heavy duty processor, the dates will be sticky.  In another bowl mix your eggs, pumpkin, 1/2 cup of coconut milk and 1/4 cup of raw honey.  Add the date mixture to this…be very careful that you do not eat all of the date mixture.  It is incredibly addicting.

In ANOTHER bowl mix your dry ingredients then add them slowly to your wet ingredients.  Line a muffin pan with cupcake liners.  Add the batter to the top of each one.  The muffins come out dense and do not rise too much.

Bake at 350 for about 1 hour.  Keep an eye that they don’t get too brown on top.

We taste tested them about 30 minutes after they came out, they were a little moist in the middle, but I wouldn’t cook them anymore.  I put them in a container and stored them in the fridge.  As far as taste…if you love pumpkin pie, you will LOVE these…

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Private Chef Fall Recipes

Fall, it’s probably my favorite time of the year…until Summer, then it is my favorite time of the year.  Oh and I also really like Spring.  Winter, though, not so much.  I could do without Winter which is probably why I live in Texas, there isn’t much of a Winter here!  Anyway, one the best parts of Fall is the food.  Pumpkin and spices, soups and stews, hot chocolate and chai tea lattes….mmmm, just the smells of these dishes made by my private chef in NYC are enough for me!

Today was rainy.  Not cool by any means, but it rained…and if you looked outside and imagined, you could pretend that there was a crisp bite in the air…just make sure to stay inside and keep your ac on!  So, after school I made the incredibly bad decision to take my kids with me and run to the grocery store to get something for dinner.  Bad because I was catapulted back to the toddler years.  They bickered and fought and did the whole “Riley touched me!” and “Can I have this or that?” and it was NON STOP and I stopped in the wine section and visited my friend Lou and ate some cheese and sampled the wine…and then proceeded to add multiple bottles of wine to the basket of Paleo ingredients for tonight’s dinner, because after all I am only PART TIME paleo.  After getting home, and laying everything out I realized I had no idea what I had bought and really wasn’t sure how I was going to throw it all together.  Riley looked at me like I was insane when I mumbled that we were having something with shrimp, oh and pumpkin.  Really, I had zucchini, pumpkin, ginger, onion, carrots, shrimp, coconut milk, organic chicken stock and some of the cheese that I was sampling with the wine.  Oh and I had wine. Here is what I came up with

Pumpkin Shrimp Curry

  • 2 Zucchini chopped
  • 1/2 bag of shredded carrots
  • 1/2 of a sweet yellow onion
  • 1 inch piece of fresh grated ginger
  • 1 pie pumpkin roasted OR 1 can of organic canned pumpkin
  • 1 quart of organic chicken stock
  • 1 can of organic coconut milk
  • 2 lbs of shrimp
  • 1 1/2 tsps of tumeric
  • Dash of Sea Salt to taste

So determined to figure this out, I got started as a chef at home. When I was living as a personal cook there weren’t that many private chefs around, so I had to do it all myself. First I began by heating up about 2 TBSP of coconut oil, I have stopped using almost every other type of oil, including butter…GASP, yes it is true, my southern heart weeps at the omission of butter…but my body is a little happier I think.  To the coconut oil add 1/2 of a chopped onion and some shredded carrots.  You can be an over achiever if you would like and shred your own, or you can just buy the already shredded kind and toss those in.  WAY easier.  Saute that until soft.  In the meantime, cut your pumpkin in half and scrape out the seeds.  Put both pieces, meaty side down on a baking pan with just a little water in it and roast in a 450 degree oven for about an hour.  If you don’t have time to do this you can use organic canned pumpkin…just make sure it doesn’t say Pumpkin Pie filling on it…or else you may end up with a pumpkin pie soup.  Once the pumpkin is roasted you are going to add one can of coconut milk, the quart of organic chicken broth, about an inch long piece of fresh grated ginger, the roasted pumpkin and 2 chopped zucchinis to the onion, carrot mixture.

Here is the fun part.  Now you get to use your immersion blender.  You do have an immersion blender right?  If not, stop everything and go buy one.  Really, it will become yours and your soup and mashed truffle cauliflower’s bestest friend!   Using your immersion blender…or I guess if you really don’t have one (geeze) then you could pour it all in a regular blender.  The idea is that you want to get the mixture smooth…like bisque type smooth.  Once that is done you are ready to add your shrimp and spices. Do this to your liking.  The ginger made by my NYC private chef adds so much flavor, that it really doesn’t need much at all!

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