As some of you may know, about twice a month I have the opportunity to write a post over at the blog Homemade For Elle. This month, I shared a delicious fall inspired dessert recipe I thought you all may enjoy.
Acorn Squash Honey Custard
Summer is coming to a close and as much as I hate to admit it, I am beginning to look forward to the cooler days of fall. I am a warm weather person through and through, but the humidity and bugs of North Carolina in August have exhausted their welcome and I am ready for a change.
With the season change comes a change in flavors. All summer we have enjoyed the sweetness of strawberries, watermelons and peaches, we have had our pick of juicy tomatoes, crisp cucumbers and overwhelming quantities of zucchini, but with those crops on their way out we welcome the foods meant to get us through the winter, nutrient dense greens and lots and lots of squash.
Obviously, pumpkin tends to be the star squash of the season, but there are so many other options to pick from and so many unique ways to enjoy them. When I was thinking about creating this recipe, I researched a lot of different preparations for various squash types and I was surprised that acorn squash was almost always used in savory dishes. With a consistency similar to pumpkin, acorn squash is small and much easier to prepare than larger types of squash and has a flavor that is much lighter than pumpkin or butternut squash, making it incredibly versatile and perfect for desserts.
Everyone who knows me, knows that if I could eat two off limits foods without getting sick they would be pizza and cinnamon rolls. I don’t care how awful I know those giant cinnamon buns at the mall or the airport are for you, I get one whiff of them and I can’t stop thinking about it. They are delicious.
Before going AIP I had found a pretty good recipe for paleo cinnamon rolls that I enjoyed as a treat, but they used almond flour so they are now off the table, pending my almond reintroduction. So, as in love with this little treat as I am, a year of no suitable cinnamon roll substitution has been a challenge. Some may miss coffee or chocolate, I miss cheese and cinnamon rolls.
It was this love (obsession) with the treat that led me to develop this recipe. It utilizes plantains to give it a rollable structure. That being said, the ripe plantain flavor causes this to taste more like a cross between a cinnamon bun and banana bread… not a bad combo! It is not identical to the gooey soft treat of my past, but it is delicious in its own right and will certainly satisfy your craving for a sweet spicy treat!
AIP Cinnamon Rolls
3 very ripe plantains
1 cup of water
1/3 cup of coconut oil
1 tsp. vanilla extract
2 TBS cinnamon
¼-1/2 cup of honey
½ cup of raisins
1-2 TBS of cinnamon
Preheat oven to 375. Add all ingredients for your dough to food processor. Spread the dough onto sil pat lined baking sheet. Bake for about 20 minutes or until the dough is firm. Remove your dough from the oven and cover the dough with a layer of honey, cinnamon and raisins. Then, cut in thin strips and roll. Either place the rolls into a round pan or place them back on your original baking sheet. Put them back in the over and continue cooking for another 10-15 minutes. Remove from the oven and allow the to cool. For icing, drizzle melted coconut butter or honey over the top. Enjoy!
As an 11 year old, twice-baked potatoes were a revelation. It is obvious that my slight obsession with creative ways to cook food started early because I actually vividly remember the first time I ever ate a twice-baked potato. Growing up, this was never a dish that we had eaten at my house, my mom made some killer mashed potatoes but for whatever reason, baked potatoes were a rarity. I went over to a girl named Lindsey’s house for a sleep over during sixth grade and for dinner her mom made twice baked potatoes. I was in awe I asked my hostess for all of the details, went home the next morning and promptly requested that they be added to our family’s menu from that point forward. Continue reading →
Since beginning my journey towards simplicity and sustainability almost two years ago I have rarely come across a situation in which the sustainable option is not also the most frugal option. For example, cooking food from scratch will save you money hand over fist when compared to eating out and is also a great way to live more simply and sustainably. Switching from disposable products like paper napkins or disposable diapers to a re-useable option like cloth napkins or cloth diapers drastically reduces your environmental impact but also saves you a ton of money. Even growing your own produce on your patio saves you lots of money when compared to buying the exact same items at the grocery store. In this way, sustainability and frugality are two values that mesh well together. Unfortunately, the same cannot always be said when it comes to meat. Continue reading →
Hello Awesome Readers! Today’s post is a post that I originally wrote for the blog Scratch Mommy. Below is a preview of the post, if you click the link at the bottom of the preview it will take you to the full post and recipe! I hope you enjoy!
In my mind, there is no more idyllic kitchen task than baking a pie. It brings to mind the holidays, or a family gathering, a warm house, and a sweet smelling kitchen. I think of grandmothers everywhere rolling out dough and slicing up apples.
Why, after being a part of this real food movement for years now, I still have these rose colored thoughts is beyond me. Baking a pie is fun for sure but it’s definitely a labor of love. The reality of me baking a pie is a kitchen covered in everything from coconut flour to cinnamon to honey, messy hair, and a not so perfect crust. That being said, there is just something magical about creating something as beautiful as a pie.
Cooking in and of itself is an art form; finding just the right ingredient in just the right amount to create that perfect flavor. But not all food is aesthetically beautiful.
Later this fall I will reach my one year anniversary of following the autoimmune protocol. At this point last year I had been in an acute flare for about two months and my health was starting to rapidly deteriorate.
I’ve been thinking about last fall a lot recently. I remember the trip we made to visit our families in early September, it was the last trip I would be able to make to our home town for a long time, I remember trying to attend an important conference I had been planning on for months and needing to be propped up in a chair with a heating pad, a sweatshirt and wool socks on my feet just to try manage my joint pain while I was out of the house. I remember the weekend my mom had to come from out of state to clean my apartment and batch cook food for me because I had become basically bed ridden, I remember debating surgery and realizing that if I went through with it I would probably lose my ability to have biological children. I remember it all sadly and vividly. Autoimmune disease had stolen my life and, at that moment, my future. Continue reading →