feeling fall.

s & b,

only have a second. so what do i post about? food.

s and i were super fallish yesterday. scratch that. i was. maybe it was spending the day before in auburn. all those fun fall outfits and boots. or maybe it was the rainy day yesterday that we knew would leave us today with some fall feeling weather. actually now that i am thinking about it, it was that canned pumpkin that you left here last time you were up. yep.

sunday morning brought savory smells of pumpkin pancakes and coffee. i found a yummy recipe from jans website and tweaked it a little to make it paleo (more on that later).

here is the recipe: makes 4

  • 2 large organic free range eggs
  • 1/2 cup organic pumpkin puree
  • 2 tablespoons maple syrup (i used local organic honey)
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup almond flour
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup pecans
  • 2 teaspoons ghee or butter, melted (i used coconut oil)
  • 1/4 teaspoon kosher or sea salt
  1. Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
  2. aside. Chop coarsely oncey they have cooled.
  3. In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
  4. wet ingredients, mixing just enough to ensure there are no lumps.
  5. Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
  6. the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
  7. Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.

these were ah.maz.ing. s bought me mums and a pumpkin for our front porch and i got all out all things fall decorations and we spent the rest of our lazy rainy day feeling fallish.

ok. ready for the reason for this post?

paleo.pumpkin.pie.latte. yes. you heard that right. sorry starbucks. you’ve got nothing on this. it was even s approved. i found the recipe here. if you don’t already follow just eat real food you should.

paleo pumpkin pie latte (makes 2)

1 tbs canned organic pumpkin
2 tbs organic vanilla extract
1/4 tsp cinnamon, ground
1 cup organic milk
1/2 cup strong coffee, or 1/4 cup espresso

In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg.


in other words. thanks for the canned pumpkin you left me!



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