Happy Monday to everyone reading this!
The weather where I live has dropped significantly which makes me one happy person! It finally feels like fall, and dare I say, the beginning of winter? 🙂 All of my winter/ Christmas lovers out there must feel this way to! WOOOO HOOOO! Also, my birthday is inching closer and closer and……………… the big news and giveaways news will be announced soon! If you want to be the first person to know the big news then join my emailing list. It’s so easy! Just search my blog diylifestyle.co, wait for it too load and then enter your email when the tab pops down! Super easy 🙂
For today’s post I am going to be sharing with you “paleo fall food recipes”. The paleo diet is one of the most popular diets so I thought it would be a great idea to post this! I follow the paleo diet and have been for some time, I love it! Veganism sadly wasn’t for me. It was hard for me because I have so many allergies so being vegan made everything so much harder. But I have to say that, for me, following the paleo diet works great! I enjoy everything and have noticed so many health benefits!
I hope you all enjoy today’s post! I will be covering all the food allergies on my blog so no-one will be left out for fall food recipes. I did already post a Vegan Fall recipes and if you scroll through my blog or hit the categories tab on the homepage then you can view all of my “food” posts!
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 tsp olive oil or avocado oil
- 1/2 to 1 cup roasted turkey or chicken
- 5 -6 large eggs (6 takes closer to 20 minutes to cook)
- 1/4 cup pumpkin puree
- 1/4 cup almond or coconut milk
- 1 tsp minced garlic
- 1 tsp chili pepper flakes
- 1 tbsp dried basil (optional)
- sea salt
- 1 bunch chopped kale (about 1/2 cup frozen)
- 1 tbsp potato starch (or flour of choice)
- First sauté your celery and onion in 2 tsp oil until tender. Add in your turkey (cooked) and spread evenly in skillet.
- In another bowl, whisk or beat your eggs and add in your milk, pumpkin, starch, and spices. Pour over the skillet mixture and top with addition basil or chili pepper.
- Bake in cast iron skillet or oven safe pan at 350F for about 15-20 minutes.
- Serves 4-6
I found this recipe on cotter crunch
- 1 Ripe Avocado
- 1 Cup of Maple Syrup
- 1/3 Cup of Melted Coconut Oil
- 2 tsp Vanilla Extract
- ¾ Cup of Fresh Orange Juice
- ¾ Cup of Coconut Flour
- 1 tsp of Baking Soda
- ½ tsp of Cream of Tartar
- ½ tsp of Sea Salt
- 1 ½ Cups of Fresh Whole Cranberries
- 2 tsp Grated Orange Peel
- ½ tsp Ground Cinnamon
- Preheat your oven to 350 degrees.
- In a blender or food processor combine your avocado, maple syrup, coconut oil, vanilla extract and orange juice. Blend until completely combined.
- In a large bowl, mix together your coconut flour, baking soda, cream of tartar, sea salt, cranberries, orange peel, and cinnamon.
- Pour your wet ingredients into your dry ingredients and mix completely until a thick dough forms.
- Grease your muffin tins or line them with paper liners. Fill each muffin cup about three quarters of the way full. Bake for 25-30 minutes or until a toothpick comes out clean and the muffins are firm and not too wet. Allow them to cool completely before serving, store covered in the refrigerator.
I found this recipe on homemade for elle
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