Cinnamon Tag

I don’t know about you, but I love pumpkin this time of year. Yeah, the PSL is a classic, seemingly stigmatized drink that often makes people proud or embarrassed to love. I am hear to tell you it’s ridiculous to NOT like pumpkin right now! You can even like it in July, that’s cool too. Don’t let anyone make you feel otherwise.

Okay, now to the recipe. This smoothie is a deliciously healthy fall treat. Pumpkin puree, almond butter, cinnamon, nutmeg, vanilla protein powder, almond milk, and riced cauliflower all blended together into a decadent, ythick breakfast option.

You might be wondering, “Why riced cauliflower? That’s a little weird in a smoothie.” Here’s why. A wellness guru I absolutely admire is Kelly Leveque. She often adds riced cauliflower to her smoothie recipes for a fiber boost. I added 1/2 cup in this recipe because I typically add spinach to my smoothies, but I didn’t want this one to be green. The frozen riced cauliflower added fiber, nutrients, and a nice chilly creaminess making it more like a pumpkin shake.

The cauliflower actually kept me fuller longer too! Definitely added cauliflower to my next smoothie recipe. Try it for yourself and let me know what you think.

Pumpkin Spice Smoothie

A delicious fall breakfast option that'll keep you full until lunch.

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Prep Time 3 minutes mins

Course Breakfast

Servings 1

Ingredients

  

• 1-2 cups almond milk
• 1 tbsp flaxseed meal
• 1 tbsp almond butter
• ½ cup pumpkin puree
• ½ cup frozen riced cauliflower
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 serving vanilla protein powder of choice
• pumpkin seeds, shredded coconut, hemp seeds for garnish

Instructions

 

• Combine all ingredients in blender and blend until smooth.
• Garnish with pumpkin seeds, shredded coconut, hemp seeds if desired.

Keyword almond butter, almond milk, cauliflower, cinnamon, flax seed, nutmeg, pumpkin, vanilla protein powder

I love this time of year in the kitchen. Fall flavors are taking over my kitchen. Coming in 2nd place to Christmas time, it is my favorite time of year. I’ve been trying new recipes lately like pumpkin pie smoothies, deliciously creamy pumpkin coconut mousse, pumpkin spice chia pudding, spaghetti squash casseroles, and good ol’ PSL (pumpkin spice latte) with a healthier twist. These apple bars were, by far, the best recipe find so far.

These bars are completely paleo, gluten free, and vegan. Not a ton of added sweetener, which is always a plus. This recipe is from one of my favorite recipe creators, Michelle of paleorunningmomma.com Go check her out. You won’t be disappointed! The original recipe uses almond butter, but pecan butter would be good too. I wouldn’t recommend peanut or cashew butter. You could definitely play around with the spice ratios too. A chai twist, maybe a little clove would be really good too!

The perfect amount of apple, nuttiness, and sweet. I will definitely be making these again. Please let me know what you think in the comments!

Paleo Apple Pie Bars

Vegan, gluten free, and paleo twist on a classic seasoning dessert.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 1

Ingredients

  

For the crust:

• ¾ cup almond butter
• 1 tsp vanilla
• ¼ cup maple syrup
• 3 tbsp coconut oil
• 1 cup almond flour
• ¼ cup coconut flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon

For the filling:

• 3 apples pink lady or another tart variety
• ⅓ cup water
• 2 tsp lemon juice
• 3 tbsp coconut sugar
• 2 tsp cinnamon
• ½ tsp nutmeg
• 2 tsp arrowroot powder tapioca powder also works

Instructions

 

• Preheat oven to 350° and line a 8 x 8 pan with parchment paper.

For the filling:

• In a medium sauce pan combine apples, water, and lemon juice. Bring to a boil to soften. Combine dry ingredients for the filling and add to the apple mixture. Stir the mixture to dissolve dry ingredients. Once the mixture starts to thicken, set aside to cool.

For the crust:

• Combine all crust ingredients until a crumbly dough forms. This can be done in a stand mixer or by hand. I used my hands! Press ¾ of the mixture into the 8×8 pan and bake for 7-9 minutes.
• Spread the apple filling over the half-baked crust. Sprinkle with remaining crust crumbles and bake for an additional 25 minutes or until the top is golden brown.
• Cool completely before cutting. Top with a dollop of whipped coconut cream or ice cream (if not paleo) and enjoy!

Keyword almond butter, almond flour, apple, cinnamon, coconut sugar, gluten free, maple syrup, paleo, vegan