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Paleo Pumpkin Pie

I know I am a bit late on posting this pumpkin pie recipe, but I wanted to work through a few adjustments before posting. Plus who does not love pumpkin pie? Just because Thanksgiving is over it does not mean you can’t eat pumpkin pie. I’m super excited about how this paleo pumpkin pie turned out from a presentation standpoint. I have not made a pie in…. have I ever made a pie? I’m not sure, but when I confidently looked in my cabinet for a pie pan I realized I did not have one! I have made pumpkin pies in the past but who knows what pan I used. What I do have is an assortment of spring form pans and I thought why not, this should work. To my surprise I had total pumpkin pie success! I loved that I could present my pie on a cake stand! How fun! I will definitely be using my spring form pans for more than just raw deserts going forward. This recipe is super basic and could even be made without a crust. Something I have done in the past, and I promise it’s just as tasty. The filling is kind of the best part right? My secret to the yummiest pumpkin pie ever is to use maple syrup for the sweetener and individual spices vs. pumpkin pie spice and a good amount of them. I just think the flavor is so much better. Don’t be alarmed by how long this pie takes to cook. It’s a while but so worth the wait once you taste the first bite. Top your pie with a little coconut whip cream and herbs for the perfect presentation. Enjoy! Print Pumpkin Pie Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: 8-10 servings Paleo, Vegetarian, Gluten Free, Grain Free, Refined Sugar Free, Dairy Free Ingredients 3½ cups pumpkin 1 cup room temp coconut milk + 1 can or box of coconut milk refrigerated overnight 2 tsp cinnamon 1 tsp ginger 1 tsp cloves 1⅛ tsp sea salt ¾ cup grade b maple syrup 6 eggs 2½ cups almond flour ½ cup arrowroot flour 8 Tbsp grass fed butter, ghee or coconut oil 1 tsp vanilla extract pretty herbs of choice for garnish Instructions Make the crust first by adding almond flour, arrowroot…

If you follow my Instagram then you know that just last week I posted about two different Tazo teas that I picked up. One being Vanilla Caramel Chai which I have to tell you not only smells amazing but tastes amazing too. Then I realized that Tazo is not organic and I was not even sure what their stance was on pesticide use. I don’t drink tea that often so I was a bit off my game when I picked this tea up. The package was so pretty and the flavor sounded great I just could not resist. After one quick search online I found that not only has Tazo tea tested positive for pesticides, but so has Teavanna and other big name brands. Not to mention the last ingredient on this specific tea is natural flavor. As you know natural flavor can be just about anything under the sun. Who would have thought you would have to inspect labels for natural flavors in tea? I try to consume organic as much as possible so why would I also not buy organic when it comes to tea? Lesson learned! Being super inspired by how yummy this tea was I decided to come up with a cleaner, organic version that tastes just as good. For this recipe you will first make the Vanilla Maple Chai Tea and then mix it with equal parts of your favorite non-dairy milk. You can make it hot or cold depending on your preference. If you are looking for a nut milk recipe here are a few you will love almond milk and cashew milk. There you have it! A Vanilla Maple Chai Tea Latte. Enjoy! Print Vanilla Maple Chai Tea Latte Author: Katie @ WHOLELOVELYLIFE.COM Recipe type: Juices + Drinks + Smoothies Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 6 cups Paleo, Vegan, Vegetarian, Gluten Free, Grain Free, Dairy Free, Refined Sugar Free Ingredients 6 cups filtered water 3″ piece of ginger peeled and chopped 6 cinnamon sticks 1 tsp black peppercorns 3 vanilla beans 20 cloves 3 tsp cardamon seeds 6 organic black tea bags 4 Tbsp grade B maple syrup 6 cups nut or coconut milk Instructions To make the vanilla maple chai tea lightly crush all spices except cinnamon sticks and vanilla beans. Add spices to a pot along with the filtered water and maple syrup and cook…

Brussel sprouts are a staple in my house year round but I especially love them in the fall and winter. There is something so comforting about them and the fact that they are probably one of the most versatile veggies out there makes them a major winner in my book. I love to prepare them sweet, savory or a little of both like this recipe. The sweetness of the dates and maple syrup mixed with the saltiness of the bacon is just perfect. You can easily omit the bacon and add either pecans or walnuts to make this dish vegan/vegetarian and it will still be just as good if not better. I hope everyone’s Thanksgiving menus are finished but if you are looking for one more side this one would be perfect! Enjoy! Print Brussel Sprouts With Dates + Bacon Author: Katie @ WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 servings Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Dairy Free, Refined Sugar Free, Vegan, Vegetarian Ingredients 1 bag fresh brussel sprouts 6 dates 3 pieces bacon 2 Tbsp grade B maple syrup ¼ cup of raw chopped walnuts or pecans (if making vegan/vegetarian) 2 Tbsp olive or avocado oil (if making vegan/vegetarian) Instructions Wash and cut brussel sprouts in half and put in a baking dish. Cut each date into 6 pieces or desired size and place on top of brussel sprouts. Slice bacon to desired size and place on top of brussel spouts. If making vegan/vegetarian add the walnuts or pecans. Drizzle maple syrup over all ingredients. Cook at 400 degrees for up to 30 min mixing every 10 min or until brussel sprouts start to brown and caramelize. If making with the bacon there is no need for extra oil since the bacon fat will be distributed when you mix every 10 min. If you are making vegan/vegetarian add the oil and mix well before cooking. Notes Use organic whenever possible and make sure your meats are consciously sourced! 3.2.2885

Two days until Thanksgiving and I don’t know about you but I’m getting super excited. My parents have visited for the last few years but unfortunately they won’t be able to make it this year. Instead we are hosting for a few friends. We are lucky to have friends that are basically family to celebrate with and I know it will be a super fun, relaxing day. I’m going to make this post short and sweet just like this recipe. Seriously beyond easy to make and oh so delish. Enjoy! Print Mashed Maple Sweet Potatoes Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 servings Autoimmune Protocol, Paleo, Grain Free, Gluten Free, Vegetarian, Refined Sugar Free, Vegan and Dairy Free (use coconut oil instead of ghee) Ingredients 3 medium – larger sweet potatoes 1 Tbsp ghee or coconut oil to make vegan 2 Tbsp grade B maple syrup sea salt to taste sprinkling of fresh grated cinnamon Optional: chopped nuts of choice and a drizzle of maple syrup Instructions Peel sweet potatoes and cut into even size cubes. Add cut sweet potatoes to a pot of cold water and bring to a boil. Boil for 30 min or until sweet potato chunks are soft. Drain and place back in the pot. Add the ghee or coconut oil and maple syrup. Whip with a hand mixer until fluffy. Season with sea salt to taste. Sprinkle with fresh grated cinnamon. Top with optional nut of choice and a drizzle of maple syrup. Notes Use organic whenever possible! 3.2.2885

You know when you try a new recipe and it’s a total flop? Well that is what happened with this one. I was trying to go for a banana pumpkin bundt cake but instead I got something that I could not even get out of the pan. Before I tossed it in the trash I took a little taste and was pleasantly surprised that it had great flavor, texture and was all around delish! Drum roll please….. Pumpkin Banana Bread Pudding! Sounds amazing doesn’t it? Well it gets even better. I layered it with a little cinnamon coconut whipped cream and was sold. This recipe would make a great Thanksgiving day dessert but I think it would be even better for Thanksgiving day brunch. It keeps really well in the fridge even after it has been layered with the whip cream so can easily be made a day or two ahead of time. How great to be able to pull these out of the fridge on Thanksgiving day morning for your guests or family? One less mess to clean up in the kitchen, well at least in the morning. Enjoy! Print Pumpkin Banana Bread Pudding Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats + Breakfast + Brunch Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 4 Paleo, Dairy Free, Vegetarian, Gluten Free, Grain Free, Refined Sugar Free Ingredients ¾ cup ripe banana ¾ cup pumpkin puree ¾ cup almond flour ½ cup tapioca or arrowroot flour ½ cup melted coconut oil ½ tsp sea salt 1 tsp vanilla extract or 1 vanilla bean scraped ¼ cup maple syrup 1 tsp baking soda 4 eggs 1 can full fat coconut milk (refrigerated over night) 2 tsp cinnamon sprig of fresh thyme for garnish Instructions Peel and mash banana with a fork and measure out ¾ cup. Should be about 2 small or medium bananas. If you have a little extra you can throw it in. Add in all other ingredients (except for the coconut milk and cinnamon) and mix well will a fork. Grease a pan with coconut oil and pour mixture in. It does not matter what type of pan you use because you will be scooping out the cooked bread pudding with a spoon to serve. Bake at 350 degrees for 45min or until you can stick a clean knife in the middle and get…

Oh my gosh! Can you believe that we are almost a week away from Thanksgiving? I don’t know about you but I am having trouble figuring out where November went. Don’t get me wrong I’m excited about a day off work and time with friends and family but what the heck. I had so planned on doing this amazing blog post on my anticipated Thanksgiving spread and it’s so not happening the way I planned. I promise to get a few more posts up before next Thursday but I guess if I don’t they will still taste good even even if Thanksgiving is over right? I have been spending my time wisely getting back into my running routine and its feeling great! Here is a super simple recipe not only for Thanksgiving but anytime you want a delish side. Cranberries are ridiculously high in antioxidants so I hope you love them as much as I do. Happy almost a week before Thanksgiving planning! Enjoy! Print Refined Sugar Free Cranberry Sauce Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Confiments + Sauces Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4 servings Autoimmune Protocol, Paleo, Vegan, Vegetarian, Refined Sugar Free, Gluten Free, Grain Free Ingredients 1 bag fresh cranberries 1 cup orange juice zest from 1 whole orange ½ cup clover honey or maple syrup Instructions Put cranberries, orange juice, orange zest and sweetener in a pot on the stove top and bring to a boil. Once the mixture boils turn the heat down to simmer for 20 min or until cranberries burst and are well mixed. Notes Use organic whenever possible! 3.2.2885

Now that we have a good amount of snow on the ground I am totally getting into the holiday spirit. Probably a bit earlier than most given our Christmas tree is already up in our living room. Yes, you heard me right! I figure why not enjoy it for as long as we can. My little guy can’t stop talking about it and pointing at all the ornaments he loves. But, before we get to Christmas we need to get to Thanksgiving first so I thought I would start sharing some simple and delish recipes to get you thinking about your menu. It totally depends on how large a gathering you will be hosting but I tend to never make a full blown turkey. They are just too big for the smaller size gatherings I have hosted in the past. Most years I have made a few turkey breasts and when I went to Whole Foods this past weekend looking for some sadly they were totally out. I guess I’m not the only one doing some early Thanksgiving experimenting. I ended up with some really nice organic chicken breasts and realized that if you are not into the whole turkey thing you can substitute chicken and still have a traditional feeling meal but without all the hassle and left overs. This chicken is also super tasty cold so if you are into making the post Thanksgiving sandwich you still can! Hope everyone is having a fabulous fall! Enjoy! Print Rosemary Thyme Chicken Author: Katie @ WHOLELOVELYLIFE.com Prep time: 5 mins Cook time: 45 mins Total time: 50 mins Serves: 4 servings Autoimmune Protocol, Whole 30, 21 Day Sugar Detox, Paleo, Grain Free, Gluten Free, Dairy Free Ingredients 4 chicken breasts ½ container of fresh rosemary and thyme 2 Tbsp ghee 1 Tbsp garlic powder 1 tsp sea salt Instructions Melt ghee. Lay half the rosemary and thyme on the bottom of a baking dish and pour half of the melted ghee over. Lay chicken breasts down on top of herbs and ghee. Place the other half of the rosemary and thyme over the top of the chicken. Pour the remaining melted ghee over the top. Sprinkle with garlic powder and sea salt. Cook for 45 min or until internal temp of chicken reaches 165 degrees. Flip the chicken half way though for even browning. Once chicken is cooked slice and pull…

I know I say it a lot but I really am excited to share this new recipe with all of you. Its Pizza! Not only is it pizza but it has a sauce that is free of nightshade vegetables making it autoimmune protocol compliant as well as paleo and vegan! Are you loving it? I thought you would! The creamy white sauce is made from cauliflower but you would never know it. It’s creamy and flavorful and is so easy to make. It’s a thicker version of my favorite cauliflower soup but iincorporates garlic oil which gives it amazing flavor. This is the best sauce I have made yet for AIP compliant pizza. This recipe makes a bit more sauce than needed but any extra can be served on the side for dipping. Don’t be intimidated by the long list of ingredients and instructions. I promise this pizza is super easy to make. I have also found the crust and sauce freezes well so you can always make an extra batch of both to have ready for a quick lunch or dinner. When it comes to toppings feel free to get creative. This pizza was inspired from spinach artichoke dip but the possibilities are endless. The cauliflower cream sauce goes great with just about anything. Enjoy! Print Spinach Artichoke Pizza With Cauliflower Cream Author: Katie at WHOLELOVELYLIFE.com Recipe type: Entree Prep time: 30 mins Cook time: 40 mins Total time: 1 hour 10 mins Serves: 8 slices Autoimmune Protocol, Paleo, Vegan (leave out gelatin egg), 21 Day Sugar Detox, Whole 30, Vegetarian, Gluten Free, Grain Free, Dairy Free Ingredients 2 cups tapioca or arrowroot flour ¾ cup full fat coconut milk 5 Tbsp olive or avocado oil 1½ tsp sea salt 1 gelatin egg 4 Tbsp nutritional yeast 1 medium size red onion ½ can of artichoke hearts 2 handfuls of fresh spinach 4 cups fresh or frozen cauliflower 8 cloves garlic 4-6 cups filtered water Instructions Slice red onion and set aside. To make sauce start by chopping garlic and setting aside. If using fresh cauliflower chop into even sized florets. Personally I love using frozen. It saves a ton of time! Heat 4 Tbsp olive or avocado oil for about 30 seconds and add chopped garlic. Cook until it sizzles then turn off flame and remove from heat. Let the garlic oil sit while the cauliflower cooks. In a large pot add…

If you follow my Instagram you know I treat myself to a Starbucks Pumpkin Spice Latte once a year on Halloween, but make a few changes to it so that it’s as “healthy” as a Starbucks pumpkin spice latte can be. I get 3 shots of espresso and add 1 shot of pumpkin spice plus my own coconut or nut milk from home. It tastes just as good but eliminates a lot of the junk. Even with this method I feel like I can only have it as a once a year treat. Who can only have a pumpkin spice latte once a year? Not me! When it’s not Halloween I whip up my own Autoimmune Protocol compliant version. This Coffee Free Pumpkin Spice Latte is super easy to make and is so much healthier since it uses real pumpkin and added anti-inflammatory spices turmeric and ginger. If you are looking for a budget friendly nut milk check out my Almond Milk and Cashew Milk recipe. Enjoy! Print No Coffee Pumpkin Spice Latte Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Smoothies + Drinks + Juices Prep time: 5 mins Total time: 5 mins Serves: 1 serving Autoimmune Protocol, Paleo, Vegan, Dairy Free, Gluten Free, Grain Free Ingredients 2 cups homemade coconut or nut milk of choice (canned coconut milk is too thick for this, if using store bought coconut or nut milk be sure its free of carrageenan) 1 cup pumpkin 1-2 Tbsp grade B maple syrup depending on desired sweetness ⅛ tsp clove 1¼ tsp + a sprinkle cinnamon ½ tsp ginger ¼ tsp turmeric ½ cup ice Instructions Place all ingredients except the ice in a blender. Blend on high for 30 seconds to 1 min. Pour over ice and sprinkle with cinnamon. 3.2.2802

I’m so excited to share this recipe with all of you because I think you are really going to love it! I have discovered a way to get perfectly crisp sweet potato fries just like you get in a restaurant. They are gluten free, paleo and autoimmune protocol compliant! Burger night will never be the same! This method works for any and all veggies so the possibilities for crispy fries are endless. If you have tried my cooking method for salmon then you know a nice coating of arrowroot or tapioca flour makes all the difference in achieving a nice golden crisp coating. When I was making salmon the other day the idea of tossing veggie fries with arrowroot or tapioca flour popped into my head. I gave it a shot and the outcome was the best sweet potato fries I have ever had. The only thing that would make these fries better is some ketchup of course. As you know tomatoes are a no-no on the autoimmune protocol so if you are looking for something to fill the void I recommend you try my Beet + Carrot Ketchup. Or, if you are looking for something a little fancier an egg-less avocado aioli is perfect. The recipe is included below. Enjoy! Print Restaurant Style Baked Sweet Potato Fries Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2-4 servings Autoimmune Protocol, Paleo, Whole 30, Gluten Free, Grain Free, Vegan, Vegetarian Ingredients 2 medium sized sweet potatoes or and root vegetable 2 Tbsp avocado or melted coconut oil ¼ cup arrowroot or tapioca flour 1 medium sized avocado 1 Tbsp fresh squeezed lemon juice 1 tsp + ¼ tsp sea salt 1 Tbsp + 1 tsp garlic powder 1 Tbsp olive oil Optional: you can change any seasoning out for the garlic powder or omit completely Instructions Wash and slice sweet potato into even sized pieces. Place cut sweet potato in bowl and toss with avocado or melted coconut oil and toss well. Add arrowroot or tapioca flour along with 1 tsp sea salt, 1 Tbsp garlic powder and toss well to ensure all potato slices are coated. Lay potato slices out on a pan so they are not overlapping too much. I like to use two pans and then rotate half way through cooking. Bake in the oven at 425 for 15-20 min checking often…

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