fall "comfort food" – paleo style
Here are a few things we have eaten this week:
- Faux Mashed Potatoes (steamed Cauliflower and then put through a food processor to give the mashed texture). Add in garlic, chives or rosemary for flavor and then bake for 15 minutes at 325.
- Pot Roast
– SO good!
- Baked Apples (we didn’t have a vanilla bean or currents so we subbed with fresh cranberries and vanilla). Seriously the yummiest thing I have ever smelled and they tasted amazing! We are loving Elana’s Pantry
for dairy-free, sugar free and gluten free recipes. We just need to order some almond flour and then we can try all sorts of yummy goodies.
And I made up a little dairy-free, sugar free alternative to Hot Cocoa this afternoon:
Organic Hot Cocoa
Day X buy (serves 4) 
- 4 Cups Organic Almond Milk (Pacific Original)
- 4 Tbs of Trader Joe’s Organic Cocoa Powder
- 3 Tbs Organic Blue Agave Sweetner
This one is just a treat- not much great about this nutritionally but it was yummy and satisfied a chocolate craving without compromising my “No dairy and no refined sugar” eating plan.
Do you have any yummy, fall recipe recommendations?
Comments
Love your photo of the CTK mug with the hot chocolate!
Good for you guys to find some new exciting things to eat!! Love it!
comment by Kim on 2009-10-14 @ 6:36 pm
Fantastic idea!! I love the faux mashed potatoes idea. And baked apples … yum!! I still have some fresh honeycrips left from my visit to Bellewood Acres …
:o)
comment by kirsten on 2009-10-15 @ 7:03 am
I have a recipe for Carob Candy I’ll send you. It’s not really candy; that name is just to get you to eat something yummy that’s also nourishing.
comment by Grandma Dianne on 2009-10-15 @ 8:24 am
That cocoa is making me hungry/thirsty. Looks good and so easy to make. Yum!
comment by Elana on 2009-10-20 @ 11:25 pm
Try this:
Garlic Roasted Brussels Sprouts
Pre-heat oven to 350 degrees. Use enough Brussels Sprouts to coat the bottom of a Pyrex casserole dish(or as many as you think you’ll eat)- they’re delicious, so even if we make more, we usually end up finishing what fills a 9×9 pan between the two of us (approx. 2/3 C each). Cut the ends off and then cut all of the sprouts in half. Place them directly in the pan and press 4 or more large garlic cloves in your garlic press right into the dish. Drizzle Olive Oil over them (it usually ends up being about 1 TBSP for us) and then toss the sprouts, garlic, and olive oil. Sprinkle with a little bit of sea salt (if desired) and bake for 30-35 minutes. The Brussels Sprouts should have started to caramelize by this point, but if you want them a bit more crisp; switch your broiler on for a minute or so- you have to watch very closely, because you want them to be crispy, but not scorched.
I hope you guys like this recipe. It is a Fall staple for us. They are especially good with the Chicken Apple Sausage, which you can get at Costco. We prepare the sausages by slicing them down the middle and frying them in a pan (they become caramelized as well). Another thing that goes well with this meal is mashed sweet potatoes- delicious, filling, and I think it’s Paleo as well.
comment by Holly on 2009-10-28 @ 2:36 pm