Zucchini pumpkin boats

Zucchini pumpkin boats

 What is it about fall/winter? We all start craving pumpkin and anything pumpkin spice. I am no exception. Fortunately for me, pumpkin is one of the winter squashes that I can still enjoy because it is easier to digest and has a lower fermentation potential.

Ingredients for zucchini pumpkin boats

 I can't eat too much pumpkin---so sad. Combining it with zucchini to make Zucchini Pumpkin Boats gives me my pumpkin fix without going overboard. This makes a great Thanksgiving or anytime side dish.

Here's what you need for two servings:
1 medium zucchini
1/4 cup pumpkin
1 T. sunbutter
sprinkle of pumpkin seeds
 olive oil
1 T. lactose-free farmer's cheese
salt and pepper
sprinkle of pumpkin seeds

 Here's what you do:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Prepare your zucchini. Slice the zucchini in half lengthwise. Use a spoon to scoop out some of the middle to make a canoe shape. Place the zucchini boats on your baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Bake in the oven for about 15 minutes or until slightly browned and tender.

In the meantime, prepare your filling. Mix 2 T. of pumpkin puree with farmer's cheese, sunbutter and spices. Substitute other seed or nut butter, depending on your preference. If not using dairy, substitute more seed or nut butter, and smidge more pumpkin puree.

 Stuff each zucchini boat with 1/2 of the mixture. Sprinkle boats with pumpkin seeds. Return to the oven to heat through, about 10 minutes. Serve zucchini boats over steamed jasmine rice or cauliflower rice, sauteed with spinach.

"Get plenty of rest so you'll be ready to go bananas in the snow...." the world according to Misha, the husky

Recipe submitted to:
http://wholenewmom.com/traditional-tuesday/paleo-desserts-dairy-free-ice-cream/

Almond flour cinnamon bowl filled with custard

Five inches of November snow has created lots of fun for my snow dog fur kids, Misha, Nika and pal, Bailey. I had to put on my snowshoes to keep up with them. They romped for several hours while I made the rounds on my snowshoes.

Fortunately, even snow dogs eventually get tired. After a few doggie treats, they were sound asleep on the floor, dreaming about their next snow adventure.

I decided it was time to start rehearsing for Thanksgiving by cooking up a delicious dessert, an almond flour cinnamon bowl filled with nut butter custard. It can be enjoyed by people like me who eat grain free.

 You need to start by making the almond flour cinnamon bowl. I filled the cinnamon bowl with a cinnamon nut butter custard but something made with pumpkin is next on my agenda to try.

 Here's what you need for one large almond flour cinnamon bowl or three small:
3 T. almond flour
1 T. coconut oil (melted)
1 egg white
1 tsp. cinnamon
stevia, to taste

Here's what you do:

Mix the ingredients in a bowl. Then, flip a muffin pan upside down. Mold the dough around the bottom of one of the muffin pan cells.I used a silicone muffin pan and the finished bowl came off perfectly.  You could make three smaller cinnamon bowls if you use a smaller muffin pan.

Bake the bowl(s) at 400 degrees for about 12-15 minutes or until the almond flour dough is firm and crispy. Allow the bowl to cool before removing it from the upside down muffin pan. Set it aside while you prepare your filling.

 For the filling (which makes enough for 3 servings) you will need:

2-3 T. nut or seed butter of choice ( I used Artisana walnut butter.)
1/2 cup milk of your choice
1 dropper full of vanilla liquid stevia or sweetener of your choice
1/2 tsp. vanilla extract (alcohol free)
1/4-1/2 tsp. cinnamon (depends on your love of cinnamon)
pinch of salt

Blend everything in your food processor until smooth and creamy. Adjust the amount of milk or nut/seed butter if needed to get custard texture. Put the custard in a bowl and place in the fridge to chill.

To serve, scoop the desired amount of custard into the almond flour bowl.

 Recipe conttributed to:

http://wholenewmom.com/traditional-tuesday/coconut-flour-brownies-vegan-nachos-copycat-chipotle-burritos/

 

Pineapple upside down pancakes, grain-free

The new kitchen crew

Can you believe my new kitchen crew? Yes, you are seeing four dogs. Two are doggie visitors. The black one (Kota) on the yellow blanket belongs to my son who is in the midst of moving. The husky standing in the middle, Bailey, has not learned the art of pleasing the cook by laying down on a provided blanket.He belongs to a friend and is a frequent visitor to our house.

Despite all this canine "help," I managed to get a delicious meal prepared. I made Pineapple Upside Down Pancakes, grain free.

 These pancakes were ooey, gooey delicious!

 Here's what you need:

1 T. almond flour
2 T. farmer's cheese or cottage cheese or ricotta
(If not doing dairy, just use 2 T. almond flour and 1/8 cup milk of choice)
pinch of salt
stevia, to taste, or other sweetener of choice
1/4 tsp. baking soda
2 tsp. coconut oil or olive oil for pan
1/2 tsp. vanilla extract
2 thinly sliced pineapple rings (fresh is best)
1 egg


Here's what you do:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle on olive or coconut oil. Mix the batter ingredients (almond flour, farmer's cheese, salt, stevia, vanilla and egg).

Pineapple pieces covered with batter

 Place pineapple rings on baking pan. Pour batter over both pineapple rings.

Pancakes just done

Bake the pineapple upside down pancakes for about 20 minutes, checking often. Serve with yogurt or other topping of choice.

Recipe contributed to:

http://wholenewmom.com/traditional-tuesday/pumpkin-pie-nachos-pumpkin-ice-cream-sweet-potato-cake-probiotics/