- raw, shredded cheese
- scrambled eggs
- cooked bell peppers and onion
- cooked bacon
Primal Pumpkin Cheesecake
I hope everyone had a happy and healthy Thanksgiving! I definitely did, and mine was complete with homemade pumpkin cheesecake. I will warn you, this recipe contains CREAM CHEESE. Therefore, it is NOT paleo….technically it’s primal. However, I always say that there’s no paleo substitute (at least that I have found yet) that mimics pizza or cheesecake. Once a year, this is a huge treat for me, and I can thank my mom for going to all the trouble. Cheesecake can be kind of complicated to make, so I would never take the time myself.
She adapted her original vanilla cheesecake recipe that I posted years ago to a pumpkin version to fulfill all my pumpkin desires.😉 This cheesecake is not overly sweet, which is how I like it. However, if you wanted a little more sweetness, making some homemade coconut whip to go over the top would be a wonderful addition. I am all about tasting the delicious pumpkin pie spices and having that unmistakable creamy texture. If you wanted it to be super cheesecake-like with a hint of pumpkin, you could decrease the amount of pumpkin or maybe do a cheesecake layer followed by a pumpkin layer on top. Experiment to your hearts desire….and get it just the way you like it before Christmas!
In addition to my mom’s amazing pumpkin cheesecake, we had bacon Brussels sprouts, organic mashed potatoes, a baked ham that I paired with a mango chutney, and a couple nostalgic requests from my brother. I told my mom she should try and doctor them to make them a little healthier and see how they turn out, but it’s hard to mess with something when people wait all year to have it exactly how they remember. ;) I didn’t have any, but I certainly had enough of the other good stuff!
1/2 cup almond meal
1 cup pecans, finely chopped
1/2 stick grassfed butter
1 Tbsp coconut sugar
1 tsp pumpkin pie spice (or plain ole cinnamon would work, too)
Filling:
3 packages of organic cream cheese (1 1/2 lbs)
1 15oz can pumpkin puree
3/4 cup coconut sugar
2 tsp vanilla
2 Tbsp tapioca flour
2 Tbsp pumpkin pie spice
4 eggs
Directions:
Preheat oven to 325 degrees. Place all your crust ingredients into a food processor and blend until they begin to meld. Press the crust onto the bottom of a springform pan and bake for 8 minutes. (If you like a lot of crust, you could easily double it!)
Beat the cream cheese until smooth and then add the rest of the ingredients one by one in the order listed (eggs have to be last to ensure the cheesecake doesn’t crack, although it’s still edible if it does!). Pour over crust and place the pan in a water bath. Bake for 45 minutes. Then turn the oven off and leave it in for another hour. Cool slowly.
French Onion Dip (primal, gluten-free)
With football on the horizon, party food for snacking is a must. I like to find a balance between real food ingredients and catering to the tastes that everyone likes to enjoy. That may mean I include some non-glutinous grains like organic corn chips with guacamole. That may also mean I include real, grassfed cheese or other dairy to a dish. I’m fine eating those things on occasion, and I know it will help open the options for guests to eat all the things they love (even if I made a healthier, homemade version!). This dip tugs at a special place in my heart because if I could pinpoint one junk food I remember being obsessed with when I was younger, it was ruffles with french onion dip. Since I avoid rancid oils and don’t eat dairy or preservatives, it has been years since this flavor hit my tongue. I attempted my first homemade version for a party, and I got the thumbs up from healthy and non-healthy eaters alike. It’s a keeper and is easy to whip up if you are having a party. I served it with a bunch of veggies, but you could easily grab a few bags of Jackon’s honest potato chips from Whole Foods for the classic chip and dip combo!
Don’t be afraid by caramelizing onions. It sounds complicated and time consuming, but it’s really just about low and slow. You can have them working while you are getting other dishes together.
Peach Donuts w/Lemon Cream Cheese Frosting
Macros vs. Micros: Why One Matters More
Primal Ooey Gooey Cake
Lemon Cheesecake
While the crust is cooling, whip the cream cheese until its creamy and smooth. Add the rest of the ingredients one at a time until it’s all combined and pour over the crust. Bake in the oven for 45 minutes. Then turn off the oven and let it continue to sit in the oven for another hour. Get out of the oven and let cool to room temp before placing in the fridge to set and cool. Serve!
Primal Vanilla Cheesecake
You all know how I feel about cheesecake. It’s my favorite dessert, I have it about once a year on my birthday, and there’s no substitute for the real thing. I also never make it because it seems really complicated. However, I had a friend that was having a birthday dinner and I told her I would make her dessert. I asked her what she would like to have. She said she didn’t care. I was thinking maybe carrot cake would be a good idea! She told me that carrot cake and cheesecake are her favorites. Then she says….I kind of want cheesecake. That’s all it took. I was off at my first attempt to make cheesecake!
This recipe is not strict paleo because of the cream cheese, but everything else is.
Primal Vanilla Cheesecake
Ingredients:
Crust:
- 3/4 stick of grassfed butter
- 2 1/4 cup nut flour
- 1 tsp cinnamon
- 1 Tbsp honey
- 1/4 tsp salt
Filling:
- 3 blocks organic cream cheese (ROOM TEMP)
- 2 Tbsp coconut milk
- 2 Tbsp arrowroot powder
- 2 tsp vanilla
- 1 vanilla bean, seeded
- 3/4 cup honey
- 4 eggs
Directions:
Preheat oven to 350F. Combine all the crust ingredients and pour into springform pan. Bake until the crust browns slightly, which should be about 10 minutes. Get it out and let it cool. Lower the oven temp to 325F and place a dish with water on the bottom rack.
While the crust is cooling, whip the cream cheese until its creamy and smooth. Add the rest of the ingredients one at a time until it’s all combined and pour over the crust. Bake in the oven for 45 minutes. Then turn off the oven and let it continue to sit in the oven for another hour. Get out of the oven and let cool to room temp before placing in the fridge to set and cool. Serve!
CSA Week 13: Eggplant Stacks
CSA Week 13 Bounty:
- 6 tomatoes
- bag of potatoes
- 3 bell peppers
- 2 eggplants
- 1 head of bok choy
- bag of green beans
- bag of salad mix
I am trying to eat more veggie dishes because I am about to start a nutrition program with another vegetarian. It’s much easier to coach someone when you get what their meals look like. Since most of her pastas she is used to will be out the window, I have to come up with tasty alternatives! Luckily, she will eat some animal products, like cheese. So, eggplant stacks it is!
Eggplant Stacks
- 2 eggplant
- 1 lb mozzarella
- 1 jar tomato sauce
- basil
- almond flour
- salt and pepper
- butter
Preheat oven to 450F. Cut eggplant into discs and spread on greased baking sheet. Sprinkle with salt and pepper and cook for 20 minutes. Get them out and turn the oven down to 350F. Place some sauce in the bottom of a baking dish and arrange some of the eggplant discs over the sauce. Put some sauce on top of the eggplant and sprinkle some basil. Place a disc of mozzarella over each eggplant disc and continue layering. Once you have eggplant back on top (3 eggplant discs) then sprinkle with topping of (almond flour with cold butter and salt in the food processor until it looks like bread crumbs). Bake for 17 minutes and broil on low for 3 minutes until the crumble topping browns slightly.