Now that I’m hooked on the pumpkin phenomena, I figured I’d serve up something breakfasty and practical. Naturally cranberry and pumpkin make a beautiful pairing.
Plus I have this cool pumpkin shaped pan (which you’ll see more of later this week). Make up a batch. Maybe make a cranberry curd drizzle. Eat it up and enjoy!
Pumpkin Cranberry Muffins
- 3 eggs
- 1 tsp pumpkin pie spice
- 1/2 cup chopped cranberries
- 1 tsp baking soda
- pinch of salt
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 3/4 cup pumpkin puree
- 2 tbsp maple
- 1 1/2 cup almond meal
I have finally caved! My friend Carl likes to jest with my roomies that they are ‘basic’. Part of being basic is jumping on the pumpkin spice fallmania band wagon. He actually blames Starbuck’s Pumpkin Spice Latte advertisements for the colder Indiana weather.
I will confess, Carl does not consider me basic, and I truly would replace pumpkin with butternut squash any moment I can, but I do have some pumpkin soft spots (and I’m a fan of seasonal recipes, embrace the gourds and squashes!). However, I realize pumpkin is a bit of a phenomena. And so I aim to please the pumpkin lovers of the world. I actually liked at last week’s market I joked with one market-goer purchasing pumpkin no-bakes, about basicness and her defense was brilliant: it’s called being American. Take that Carl.
So I have decided to openly accept the season and feature some of my favorite pumpkin recipes EVER! And today I’m going to start it off with my very favorite. As fall is just beginning and the weather is only going to get colder, I thought if I did ice cream early in the season, it would be safe. Yep, pumpkin ice cream, featuring actual pumpkin pie pieces.
Pumpkin Pie Ice Cream
- 2 cans coconut milk
- 3/4 cup coconut sugar
- 2 tsp pumpkin pie spice
- 4 egg yolks
- 1 cup pumpkin
Do you believe in manifesting? In the law of attraction? Well I have been thinking lately about my future. I come from a family of teachers and coaches and I’ve been thinking of how I can incorporate teaching into my future business plans. Something that feels authentic and true to myself.
Part of what I can’t get out of my mind lately is mindfulness. As I’ve taken time lately to slow down, get still and meditate, I realize that I need to add more mindfulness. Especially when I’m eating. So it came to me that I would like to evolve to teaching mindful eating habits (okay it’s been there for a while, since my cousin Jacki told me about going to a food meditation). Thus if I want to teach it, I need to DO and practice it myself. And so I have been. But as it’s been on my mind a lot lately, it is only fitting that I asked for it and have received guidance, in this email I got from Gabby Bernstein this morning.
I am like Gabby in this instance. I seem to be going at about 100 most of the time. Eating is now exception. I tend to plow through a plate, rather than taking time to enjoy what I’ve created. Which has honestly not served me well in the past. I blaze past the signals telling me I’m full. I continue to eat for eatings sake. Or I’d end up binging. I’ll jump into this loop of shame. Gone is the pleasure of eating.
How can I get it back? For me it began with deciding to change. Change my habits. Change my routine. Create a new ritual. No more eating on-the-go. No Continue reading
Patience is the calm acceptance that things can happen in a different order than the one you have in mind. ~David G. Allen
Patience is something I tell people I am constantly working on. Am I very good? Not really, but I get better and better. I like this quote above though, because it kind of rings true to my be present, all things happen in good times thinking. And because I meant to make ground lamb stuffed peppers, but I ate the lamb before I could and ended up making omelet stuffed peppers. See I am calmly accepting that I was supposed to make egg pepper pots before lamb stuffed peppers. They were delicious too. Egg muffins were always a favorite of our family and so these are virtually the muffins baked into a pepper. If I were to redo this I would probably make the following combo: 2 eggs, sausage, a couple of slices of crumbled bacon, kale, and red onion. As you can see the options for stuffing are endless.
Omelet Stuffed Peppers
- 2 bell peppers
- 2 eggs
- red onion
- minced garlic
- broccoli floret bits
- sea salt and pepper
I have got some great roommates. Yesterday at the market all I could talk about was the Shepherd’s Pie I was going to make for dinner, for said roommates on Sunday. I figure if I get it out there that I want to do something, then I feel a pull to act with some accountability.
A few weekends ago my roomies and I took a little trip up to Indy for some dancing at our favorite eclectic bar, Ikes and Jonsies. Before heading out we fueled up at an Irish Pub on the corner. Heather had to have the Shepherd’s Pie. Naturally I wanted to take the idea of the dish and transform it into my own Brittany creation. The problem with the three girls in one house, is finding something that pleases everyone. My natural instinct would be to grab some orange cauliflower, however, Chels doesn’t like cauliflower…..hmm. Next I think I would like to do rutabaga, but I still feel like it may be too risky, what if she doesn’t like it? I then decide to compromise. Sweet potatoes are always a winner, what if I split the pie? Half sweet potato, half rutabaga? Boom, problem solved!
Shopping around the market, I am so fortunate to have Royer Farms. After chatting with Diana for a bit, I finally broke down and bought some ground lamb. AND she planted the idea of stuffed peppers for the leftover lamb (recipe coming this week, thanks Diana). So without further chatter, here is the recipe I prepared yesterday. Enjoy and feel free to take your own creative freedom licensing.
- 2 sweet potatoes, peeled, cubed
- 2 tbsp grass-fed ghee
- 2 tbsp coconut milk
- 1 rutabaga, peeled, cubed
- 1 large egg
- Salt and freshly ground black pepper
- 1 tbsp coconut oil
- 1 lbs. ground beef
- 1/2 lbs. ground lamb
- 1 carrot, peeled, quartered and sliced
- 1 red onion, chopped
- 1 garlic clove, minced
- 4 mushrooms, chopped
- 1 broccoli floret, chopped
- 2 tbsp coconut oil
- 2 tbsp almond meal
- 1 cup broth (I like making my own)
- 2 teaspoons Worcestershire
- 1/2 c. grated grass-fed cheese (optional)
- 2 tablespoons chopped fresh parsley leaves
Warning: food thoughts.
Growing up, everyone thought (suggested) I would be an artist. It’s true, I enjoyed sketching, notably portraits. And I am definitely as visual as they come. It’s how I learn. It’s the best way I express myself. Videos and photos constantly stream through my brain. Now my passion and creativity have transformed into food. Cooking and baking have become one of the main ways I express my creativity, my imagination, my hunger, my passion, my tastes, my love, my soul. It’s like a little peak into my head. It is a way for me to open up, to be vulnerable. I am terrified at the market when someone opens up a package on the spot to taste right in front of me. My heart skips, skips a beat as I wait in anticipation of their reaction. Even when I make dinner for my friends, I wait with baited breath and crossed fingers to see if they like it (because they will tell me if they don’t). Will they like it? More than that, this food, these baked goods, are me, it’s really like asking: do they like me? Do you see the terrifying aspect? But the love I have for it, outweighs the fear. Being in a kitchen, like being in the woods feels like home to me. It brings me instant peace and joy. A space, a place for me to breathe. A place for my creativity to just unleash.
I have learned so much the last year working in kitchens, both my own and at work. Mom and I were talking about her head cook at work, how the young kids don’t get it. They don’t want to do the food prep. They don’t want to work. Even at work I find, they don’t get it. Yes we need to make livings, but shouldn’t your job be about more than a paycheck? Where is the pride? The pride in creating something? Continue reading
I’ll give kudos to my dad straight off the bat. He made it for a cooking class once a couple of years ago (naturally I was there to take pictures for future recipe sharing, like today, NOW). It was one of my favorite things he EVER made. That’s right, ever. Just thinking and looking at this makes my mouth salivate in lusted tasty, food goodness (too much information?).
I know I seem to have a lot of food loves, but honestly cabbage is in my top five (with cherries and eggs). I could/can/have eat cabbage everyday. I’m fine sauteing it in a pan with some coconut ghee and sea salt, nice and simple. I like it dehydrated into cabbage chips. I like it in lasagna. I really like it in these pot stickers. Plus it’s always I positive, when recipes are easy to make (even for a novice) and good tasting and nutritious. Winning all the way around!
Cabbage Pot Stickers
- 3-4 Cabbage Leaves
- 4-6 oz Ground Sausage
- 1/4 cup coconut aminos
- 2 tsp Seasame Oil
- 2 tsp Garlic Powder