Bacon Sweet Potato Soup

I am interrupting the usually scheduled "heart-on-her-sleeve" post to bring you THIS.
Because I love you and want you to be happy in this life and the next.

Next week I am embarking on a 21 day allergen cleanse, and the very thought of having
all traces of dairy stripped from my gut makes me a tad weepy. But I know that the challenge
will shed more light on which foods are directly contributing to my issues. So carry on.

I've been experimenting in the kitchen with all the foods I CAN eat so that come next
week I don't break down and swing through the nearest drive-thru and order something,
anything, to eat my cares away. Because food is addicting. Withdrawal is no fun.

This recipe isn't technically paleo since it has kidney beans in it. But they are organic
and full of fiber -- so tone down, my cave people, tone down. I really find the whole term
"paleo" a bit funny myself. I feel like everyone acts like it's the diet from the dark ages,
but really, I think people were eating more "raw, fresh, gathered, unprocessed" just 3-4
generations ago. Like great-great grandma wasn't tempted by Twinkies, ya know?

I digress.

Please love this recipe tenderly as it is like a tropical island oasis to me here in Chiberia.
Also, please be patient. It is INVOLVED. But beginner chefs can totally apply. If you can
chop, follow a timer, and turn on a crockpot you're in business.

I should also mention that this soup is like a high-maintenance girlfriend. The kind that you
just don't want to quit. Because after all the crazy gets out, she's really a beautiful thing
in your life. Hold on to that. Hour 4 gets rough.

|| BACON SWEET POTATO SOUP ||
(Please note that bacon comes before sweet potato because I think more people
will want to eat this soup if it's worded that way. Am I right?!)
Use 5 qt. crockpot // turn heat on HIGH

FIRST:
2 large sweet potatoes, diced
4 C. of chopped cauliflower
3-4 cloves of garlic, minced
2 tbls. of sea salt
Add enough water to cover and float veggies.
Let cook for about 2 hours or until veggies are soft, but not falling apart.

SECOND:
In separate skillet, fry 1/2 pd. of bacon - crumble when cooled + save grease (yea)
3 C. cooked + shredded pork roast (put leftovers to great use!)
6 C. of green cabbage, thinly sliced
2 leeks, thinly sliced
Add this, including bacon grease (channel your inner Pioneer Woman) to crockpot.
Pour in more water to cover everything if needed. Let cook for 1 more hour.

THIRD:
2 cans of kidney beans, drained and rinsed
1 bag of frozen green beans
Add this to crockpot, stir, and continue to let cook for about another hour.

FOURTH:
Taste and see the goodness of the crockpot. You will most likely need to add salt.
Add 1/2 tsp. at a time and see where you are at. It's tricky when using bacon and
pork roast -- so much saltiness there. Don't overdue or underdo. Be perfect. Like me.

Ha. That's a joke.

Get your bowls out, my friend!!! You just made bacon sweet potato soup and you
need to eat it. You could always leave it in the crockpot on "warm" for another
hour or two, but then we cannot be friends. And get this. DAY 2 of this stuff is
even BETTER. Because the longer those flavors mingle, the happier it all becomes!!!

Shut the front door.
YEA. BACON.

Pumpkin Spice Muffins

I love this time of year.
The air is rich with the aromas that remind us of warmth.
Cinnamon, balsam, peppermint, brown sugar -- all dancing in the air, calling us
back to the moments that have left smile lines all over our hearts.

Making candy cane cookies in grandma's kitchen.
Unwrapping a meowing box of kittens on Christmas morning.
Decorating your first tree as newlyweds.
Watching your footy pajama-ed children beam with joy
as the lights twinkle, the hot cocoa is poured,
and the nativity story retold.

The world tells me to "hustle and bustle,", but I can hear my soul
counter-offering, "Be still." I look at my children now and can't bear
the reality of the time passing; each moment slipping away with the diaper changes,
the bath time, the books that are read.

I don't want to miss it.

When they remember "home", I want them to see calm, peace, joy,
and the beauty that came from just BEING together;
breathing in and out the wonderful rhythm of

"us".

It brings me much happiness to recreate such warm recipes that will
someday hopefully conjure up special memories deep in the hearts of my children.
When they take a bite and their taste buds spin a tale of cinnamon and brown sugar -
I hope they feel loved.




|| GLUTEN-FREE PUMPKIN SPICE MUFFINS ||

In stand mixer, mix together:

1 C. of pumpkin puree
1/4 C. melted butter or oil
1/2 C. whole milk
1/2 tsp. pure vanilla extract

In separate bowl, sift together:

1 1/2 C. gluten-free all purpose flour blend (I use Bob's Red Mill)
3/4 C. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher sea salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Slowly mix dry ingredients into wet ingredients.

Pour batter into a lined muffin tin. Yields 12.

Bake at 350 for 15-18 minutes.

The BEST Gluten-Free Donuts EVER

I could handle the season of FALL year round. Seriously, the first day that it dropped down
to 68 degrees I had to stop myself from busting out my scarves, wearing boots, lighting candles,
making pumpkin pie, and sipping apple cider all at the same time. Pace yourself, Brittany.
But last winter was seriously scarring. I have not forgotten the polar vortex or the irony of the
movie "Frozen" being released and played on REPEAT in every house, including ours, across America.

So we are taking full advantage of every day now to enjoy "all the fall things" to the fullest.
Apple, pumpkin, cinnamon and sugar - windows open, candlelight, warm drinks, fresh baked donuts...

I had to share the recipe. I've made several attempts at a gluten-free donut in the past couple
of years and it was all just "meh". But THESE babies. Hold me back. They can keep up with any
apple orchard or pumpkin patch fare out there. Yea, that's what I'm saying.

This recipe is not my own. I wish I had come up with this deliciousness, but no. I found this in
the "Simply Sugar and Gluten Free" cookbook / blog. This girl knows what's up.
Standing "O" going out to Amy!!! We LOVED the chocolate + apple-cider versions of this recipe!!!

Fall just feels better when donuts are involved, no?!

Farmland Baby Back Ribs + One Peachy BBQ

"This shop is part of a social shopper marketing insight campaign with Weave Made Media and
Farmland/Smithfield, but all my opinions are my own. #weavemade #ReadySetRibs (full disclosure)."
_____________________________________________________________________

The World Cup 2014 has taken over this household. In fact, if I don't write quickly, another game will
probably start and I am going to be booted right out of my own living room! Non-stop party central over
here - the sound of my husband and children screaming, "Gooooooooaaaaaaaaaal!!!"
forever ringing in my ears. The other night I even DREAMED of soccer - apparently
I was playing in the World Cup and all the men wanted to kiss me! Don't tell my husband.

During the recent USA game, my oldest son yelled from the couch, "Bring me a root beer, mom!"
Is this real life? You did not just say that! I'm really not kidding when I say "non-stop party".
And every non-stop party demands good food, right?! So this momma has been cranking it out of the
kitchen and off the grill to feed my crew of dedicated fans!

I pulled out all the stops with some Farmland Ribs from Wal-Mart over the weekend!!!
And the crowd went wild...


I personally LOVE LOVE - DEEPY LOVE - BBQ ribs. I'm totally the girl who would order them on a
first date and not bat an eye. I eat them with my hands, even in public, and really don't see the need
for "side dishes." Ribs are a STAR in my world. One I frequent often, unashamedly!

We are definitely "conscious" eaters around here, so it makes me happy that Farmland/Smithfield offers
fresh pork that is raised in the good 'ole US of A. Fresh cuts are free from artificial ingredients
and preservatives and are minimally processed. No added steroids or hormones either. Say what?!
Music to my ears! "Happy" pigs make me happy.

And just when you thought it couldn't get any better, there's a $1 OFF COUPON for Farmland/Smithfield "All Natural" Baby Back Ribs! Click, clip, and drive very quickly (but safely)
to your local Wal-Mart, y'all!!! *while supplies last*

Ribs aren't your thing? We can't be friends. Just kidding.
But you should know they also offer "all natural" pork tenderloin too!!!


I like to season and pre-bake my ribs before putting them on the grill.
Makes them irresistibly "fall off the bone" tender.

SPICE RUB:

3 tbls. brown sugar
2 tbls. sea salt
2 tsp. chili powder
2 tsp. garlic powder
1 tsp. black pepper

Massage those ribs, cover with aluminum foil, and bake at 350 degrees for about 2 hours.
(you will FINISH them on the grill!) Then place pre-baked ribs on hot grill for 30-45 minutes
(or until done). For pork ribs, 145 degrees internal temperature is recommended.

Peachy BBQ sauce, anyone?! SO. GOOD. A subtle sweetness with a dash of spicy -
lather up those ribs in the last 15 minutes of grilling and try not to lick your fingers!!!

PEACHY BBQ SAUCE:

1 C. organic ketchup (or one that is free from all weird sweeteners or preservatives)
1/2 C. peach juice/nectar
1/4 C. brown sugar
3 tbls. Frank's hot sauce
1 tbls. apple cider vinegar
1 tbls. worchestire sauce
1 tsp. sea salt
1/2 tsp. garlic powder

Mix all ingredients together and let simmer for 15-20 minutes on low heat.
Be generous when brushing on ribs, but save a little for extra dipping at the table!!!

For more BBQ ideas, tips, and tricks, check out the BBQ Pitmasters at ReadySetRibs.com!!!


We paired this goodness with grilled peaches and sparkling peach juice!!!

GRILLED PEACHES:

Wash and halve peaches, leaving skin on. Brush flesh side with melted butter and grill for 5-10
minutes. Sweet, warm amazingness. I was having trouble not eating them right off the grill! Great
served with ribs or with a scoop of ice-cream for dessert!!!

SPARKLING PEACH JUICE:

1/2 C. peach juice/nectar
1/2 C. sparkling water
squeeze of fresh lime
one scoop of frozen strawberries

Perfect for children, pregnant ladies, and those who prefer "virgin" drinks.
If I wasn't pregnant, there would have been RUM!



Real time photo: This is exactly what I'm talking about. Someone, from some country, scored a goal
and the table was INSTANTLY abandoned. Non-stop party.

At this moment, over half my family was either...

A.) yelling "GOAL!"
B.) throwing themselves on the floor
C.) running around the house without a shirt on


Farmland/Smithfield Ribs -
bring summer, parties, get-togethers, grill-offs,
and even the #worldcup2014 to LIFE!!!

Paleo "Spaghetti" and Meatballs

My grandma makes spaghetti like it's nobody's business. It's just better than the best bowl
of noodles you've ever had; in my humble, biased opinion of course. For years I've followed her
around like she's the Obi-Wan of red sauce, but apparently the force is just not with me.
I'd rather her cook for me anyway.

I don't often try to make my own sauce anymore. I usually just buy a jar of whatever organic,
certified gluten-free redness I pass in the aisle while grocery shopping and call it a day. We all
can't be Luke Skywalker. I've been putting more effort into my meatballs lately and it's paying off!
I feel like I at least have a chance with them! Since we are 100% gluten-free over here and try to
keep it as paleo-ish, posh, hipster as possible for our palates - I decided to incorporate my Grandma's
secret sauce weapon into my meatball recipe... and you guys: it works! And it's good.

Ready for this? Secret weapon: shredded carrots.

The shredded carrots add a subtle sweetness while at the same time act in place of the notorious
sidekick to the meat, breadcrumbs. Forget the breadcrumbs. Forget the cheese. Listen to me.
I'll tell you all the things you'll ever need to know. Just kidding. But check this out...

PALEO "SPAGHETTI" & MEATBALLS

Preheat oven to 350 degrees.

In large bowl, mix together:
1 pd. of grassfed beef
1/2 pd. of Italian sausage
1 C. finely shredded and drained (use a dish towel) carrots
1 small onion, chopped
4 garlic cloves, minced
2 eggs
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
sea salt and black pepper to your liking
(I go heavy - it's a lot to season!)

After you have those ingredients thoroughly incorporated, form mixture
into 2 inch meatballs and place on a baking sheet. I line my baking sheet
with parchment paper and extra virgin olive oil for easy clean up!

Bake for 45-60 minutes (or until cooked through). Flip once or twice.
Not you, the meatballs. They brown better that way.

We top ours with some marinara sauce the last 10 minutes of baking.
Fresh, chopped basil is nice too!

Yields 16-18


For the "spaghetti", slice lengthwise and de-seed as many spaghetti squash as your heart
desires. Drizzle the inside flesh with olive oil and generously sprinkle sea salt, pepper,
and garlic powder over that. Place skin-side up on a parchment lined baking sheet and
bake for 45-60 minutes (or until the skin slightly gives way when you press it).

*DO NOT be confused by the picture above. Flip them over, cavity side down, to bake*

The beauty of this: you can place the whole sha-bang (meatballs AND squash) in the oven at the
same time - and it will be ready at the same time! I love easy. Easy AND delicious?! Makes me happy.

Use a fork to scrape out the inside flesh, leaving the skin, of the squash and voila...

Spaghetti and Meatballs!!!

Gluten-Free Waffles + a Side of Perspective

You know what? Having allergies and cravings are one thing. Having allergies and cravings
whilst pregnant are quite another. Yesterday, when the doorbell rang and the nice mailman handed
me a flat, square box, my children shrieked, "PIIIIIIZZZZZZZA!?" In all of their existence, we
have NEVER had a pizza delivered to our house. Not one. But they were thinking what I've been
thinking for months: deep dish. Give it to me now. Or don't - because it will make me sick.


Two years of straightening out my diet and health issues. It's like my body is being ironed -
not my clothes - and let me tell you something, it is painful! Physically and emotionally.
My poor husband hears the bulk of it. When they go to canonize him someday, will someone please
add that to his testimony? I'm like his purgatory on earth. Food rants on repeat for this man.
Bet you're glad you didn't marry me. I told him when we were dating: "I am NOT just a pretty face."
I remind him of that now. Don't say I didn't warn ya, buddy!

It is just in these past couple of months though that I have realize how good I actually have it.
When I look at the foods I CANNOT eat compared to the list of foods that I CAN - I sigh a prayer of
thankfulness. Ok not really. I tend to twitch and get a little weepy - hi, my name is Brittany and
I am a recovering food addict.

I can't tell you how many e-mails I've received asking for ideas, diet solutions, favorite cookbooks,
places to start, etc. Most of which end with: "HOW MUCH DO YOU SPEND ON GROCERIES?!"

The golden question. A lot. That's my answer. But it's the only way to keep me and my family
healthy - so COST is a non-issue. We give up things in other areas to make this happen. We've
taken "let food be thy medicine" to a very serious level here. Hippocrates is the man.

And that's when I think of all the people, especially in third world countries, but even right here
in my own backyard. The ones who would laugh tears of joy to have my diet...
while I cry because I can't have just one freakin' Oreo.

Perspective. It's humbling.

Reminds me to be thankful for what has been given. It could be so much worse.
Little Miss Pampered Pallet here - recovering one day at a time.

____________________________________________________
Most of you know we make most things from scratch in our household. Boxed gluten-free mixes,
sauces, etc. still usually contain ANOTHER allergen that we have to avoid... soooooo you better
believe I do a couple back flips when I pump out a recipe from scratch that comes pretty darn
close to what I remember of the gluten-filled world!!!


VANILLA-ALMOND WAFFLES
(gluten-free + dairy-free + refined sugar free)
1 C. brown rice flour
1/2 C. all-purpose gluten-free flour (we use Bob's Red Mill)
1/4 C. tapioca flour
2 eggs
2 tsp. baking powder
1/4 tsp. sea salt
1 tbls. vanilla
2 tbls. pure maple syrup
1/4 C. sunflower oil
1 1/4 C. unsweetened almond milk (could use rice milk or water)

Whisk and pour into oiled/buttered waffle iron. Magic will occur. Yields: 6-8 waffles.

I'm always impressed when a gluten-free breakfast item manages to "hold together"
under great amounts of fresh fruit and pure maple syrup! These made me happy happy happy.

AND because I don't tolerate yeast at the moment, I have been able to make some
mighty tasty sandwiches out of these waffle babies too!

P.S. these do well from freezer to toaster to stomach. Just FYI. Midnight snack.
I'm so pregnant.

Quinoa Crepes

We have this little tradition. It's called Hobbit Breakfast.
Every Sunday after Church we come home and cook up a warm, hearty "second breakfast."
It's become so popular with my kids that they discuss the details throughout Mass.
I'll get an "attempted whisper" - usually accompanied with splattering saliva in my ear
while trying to pray, in pew, "Are we having pancakes or eggs today, momma?!
And and and be-cwuz I wuv sy-wup - we need sy-wup."

It's all baking, frying, flipping, sizzling, and uncontrollable drizzling of the maple
syrup when we get home. It's cozy. Reminds me of "home." As the world should be.


|| QUINOA CREPES ||
gluten free, grain free, dairy free

1 C. quinoa flour
2 eggs
1/4 tsp. sea salt
1 C. water or non-dairy milk
1 tbls. sunflower oil

Whisk ingredients together until smooth. Crepe batter should be runny.
You may have to add another 1/4-1/2 cup of water or non-dairy milk to reach
the desired consistency.

Heat 2-3 tbls. of sunflower oil in skillet. Pour in 1/2 c. of batter - tilting the pan
in a circular motion to allow the batter to spread out. Think thin.

These take about 2-3 minutes on each side. We like ours on the crispy side, so we usually
let them go for a few minutes longer. Add more oil to pan as needed with each new crepe.

Fill 'em up, wrap 'em up, devour like a true citizen of The Shire.

Yields 4-5 crepes.

Date Night || Take Out Fake Out

Life is what you make of it. Rain on my parade and I'll dance. Hand me lemons and I'll make lemonade.
Cliche city is so fun. But honestly, I can preach it in alligator boots with my hand on the Bible,
but the truth is: I struggle to see the silver lining sometimes.
And I personally think cliches are stupid.

Luckily I'm married to Mr. Optimistic and professional "crazy lady" handler.
Someone canonize this man!

Me: "Ugh. It's raining."
Nathan: "Hey, you're garden is going to be so green!"

Me: "Our weekend plans are ruined, my life is over."
Nathan: "As long as we're together, it's gonna be GREAT!"

Me: "I hate it that I can't eat whatever I want."
Nathan: "But you CAN eat a LOT of really good food and are healthy for it."

And I thought I was supposed to be a NUN. God knew better.
I needed the beauty of marriage.

Lately, with all the changes in my diet that seem to be more permanent, necessary than
ever before - it makes DATE NIGHT a little challenging. I mean - most people eat together
on a date at some point... and who doesn't love the fun experience of a new restaurant,
menu option, etc?! It's hard to do "take-out" these days, but we've been coming up with
all sorts of fun "fake-outs" to celebrate our weekly date night!!!

Mrs. Pity Party has been dreaming and drooling over the ideas of "favorites" that we
can make at home - minus the allergens and for HALF the cost!!! Plus our new thing has been
"teaching Nathan to cook" - so trying new recipes, getting frisky in the kitchen, and all
IS REALLY FUN!!! Again, life is what you make of it. You give me lemons, I'm going to make...

|| NAAN ||
Gluten Free / Dairy Free / Yeast Free / Sugar Free

All the laws of "bread" have been broken, and you're going to flavor jail!!!
Even my husband, who can actually eat regular breads thought these were A+...
and not just because I made them and he's my husband either!!! I checked.

We made GYROS with these last weekend for date night. Holy wow.
I can't wait to go back... to my own kitchen!!!



INGREDIENTS || yields 9
**I think it's important to note the brand of gluten-free flours -
it will make a difference.

sift all together //
1 C. Bob's Red Mill - Gluten-Free All Purpose Flour
1 C. Bob's Red Mill - Tapioca Flour
2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. of garlic powder (omit for regular naan)

in separate bowl, beat all together //
2 eggs
4 tbls. of extra virgin olive oil
juice of 1/2 a small lemon

Form a well in the dry ingredients and pour in wet ingredients.
Using a fork, pull everything together as best you can.
Dough will look wet, but crumbly - resembling pie dough.

Add one tablespoon of WARM water at a time until dough forms into a workable ball.
Should be holding together nicely.
Go ahead and fist pump the side of the bowl now. You rock.



Pinch off pieces of dough - just a tad bigger than a golf ball.
Pour a little olive oil onto the ball and work with your hands until smooth.
Spread out on a non-stick surface. If it sticks - roll it up and try and again.
You're shooting for 4-6" wide. You can do it!



Heat a couple slicks of olive oil in a pan over medium heat. Add naan and desired toppings
to the side facing UP. These have minced shallot, garlic, chive, and cilantro!!!

2-3 minutes for each side or until slightly golden, crisp.




I am amazed at how these stick together (not crumbly at all!) and still have some give.
You can fold these like a taco and they will NOT break! The gluten-free crowd cheers (in my head).
Chewy, soft, warm goodness!!!

Store in air-tight container in the fridge for 2-3 days or freezer for 2-3 weeks.
Use a toaster or skillet to re-heat. They will be as good as day #1. Believe you me.

I guess laws were meant to be broken.



Take out. Fake out. Make out.
It's what date night is all about it!

PALEO || Turkey Sausage + Eggs Benedict-ish

Gluten-free, dairy free, sugar free, MSG free, antibiotic free, no added hormores -
you will drop a pretty penny, or a good 1,000 of them, at your local health food store
to pick up a pound of sausage with that label.

The good news is, you can make your own darn-spankin' good sausage at home for half the
cost! Have your meat and eat it too. That's what I'm talking about!

This recipe is P A L E O. I know, soooo hipster. Pull this out of your freezer and let your
non-health-nut friends swoon. Let them take a bite, and they'll be back for breakfast
every day there after. You have been warned.



It's really not revolutionary or anything.

TURKEY SAUSAGE

1 lb. free range, happy, ground turkey
(I have also used lamb and pork with great success)

2-3 tbls. shallot / minced
3 cloves of garlic / minced
2-3 tsp. of gray sea salt
1 tbls. rosemary
1 tbls. oregano
(We also enjoy scallions, celery, thyme, sage... the possibilities are endless!
I mean don't go pouring in Cheerios or anything, but a squeeze of lemon might be nice.)

Mix all together, cover and refrigerate for 30 minutes before shaping into balls.
Using a scoop, form sausage into balls and place in tupperware for later use or freezing.

Yield // 14-16 sausages

I make a big batch of these every 2 weeks and put in my freezer to pull out as desired.
Just use a skillet with a slick of olive oil over medium heat to cook these babies through.
Scroll down for a fan-cy breakfast idea that uses this sausage!!!




Eggs Benedict-ish

This sausage is great in place of the bread that is traditionally LOVED with eggs benedict.
I also am currently crushing on leeks. Like, hardcore. Roasted?! Mmmmmm... yea.

Stack it up:

Roasted asparagus // toss in EVOO + sea salt - 400 degrees for 10 minutes

Leek sauce // toss 2 leeks + 2 cloves of garlic in EVOO + sea salt - 400 degrees for 20 minutes
Let cool - then puree in blender with 1/4-1/2 C. EVOO until smooth. It's good, people.

Turkey sausage patty (cooked)

Egg (I prefer mine scrambled)




Cavemen have never had it so good!!!

Pumpkin Pie + Handling Food Allergies during the Holidays

You've got a couple dozen, hungry guests gathering around your table at various points this season,
and as easy as Ina Garten makes it look, truth is... most of us are sweating bullets, asking Google
for answers, and checking-in on Facebook to make sure that someone else's sweet potato casserole
doesn't look better than ours!

The holidays are like the tango; beautiful and intense with a dash of stressful,
tinsel and lights,
fa-la-la-la-la... love it!

Laughter, tears, filling hearts and stomachs to the brim...
tis the season for tender moments met with tinkling glasses of champagne,
happy reunions in the glow of the Christmas tree, and memorizing all the details
of such happy memories being made as you savor every bite of pie.

Honestly, I get a little anxious with all the festivities and gatherings during the holidays.
I'm that relative, a guest who wants to RSVP with complete abandonment to the culinary adventure
the host has planned, but reality is - WE HAVE ALLERGIES.

How does one tackle the topic of allergies with family and friends?

I'm not claiming to be a professional dinner guest by any means - but I've done a lot of hosting
and I know that I like to know AHEAD OF TIME if there are any allergies/preferences.
Happy Thanksgiving, Merry Christmas, here's a bottle of Benadryl!

I now make a habit of ASKING my guests, before they arrive, how we can best serve their needs.
Mainly because I know how awkward it can be to step up and address the situation.

If you have real allergies - just speak up! Do it with grace, thanks, and love...
and I know the host will understand and most likely be so willing to accommodate!
When a host does not ask, saying something along the lines of...

"We are so thankful for the invite! Looking forward to coming over. Don't know if you have heard, but
our family is allergic to *name your poison* and have to avoid it all together. Is there something we can
bring to "fill in" the meal you already have planned?" Don't want you to stress, so please let us help!

...can be a good place to start! And if all else fails, make pie.

PUMPKIN PIE
I found my filling recipe HERE //

2 large eggs
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 (15-oz) can pumpkin (not pumpkin pie filling)
1 1/4 cups Silk vanilla soy, almond or coconut milk

I used 1 tsp. cinnamon + a dash of cloves and nutmeg instead of pumpkin pie spice.
And we went with vanilla almond milk - works like a charm!

Mix all together and set aside.


Namaste Biscuit, Piecrust, and More gluten-free blend is my secret weapon right now.
This is their crust recipe // more great recipes HERE.

(Makes two 9" crusts - freeze half the dough for later use,
double the filling recipe, or halve it like I do!)

2 1/3 C. Namaste Biscuit, Piecrust, and More gluten-free blend
1/2 C. butter or non-dairy substitute
1 egg
3-5 tbls of COLD water

Cut the butter into flour blend before adding egg and water.
Add more water if needed to pull the dough into a solid, but not sticky ball.
I also add a dash of salt to my crust because I like it that way.

TIP: Working with gluten-free dough can be hellish. Refrigerating the dough for
at least one hour before rolling out will save your sanity. Also, rolling the dough out between
two pieces of wax paper or seran wrap is highly recommended.




Peel off one side of seran wrap to lay and press the dough in your pie pan - with the remaining
seran wrap side UP. Slowly pull off the remaining seran wrap before filling with pumpkin mix.
It's just best not to touch gluten-free dough. If you touch it, you'll understand.

Fill with pumpkin mix and cover the exposed edges of crust with thin strips of aluminum foil.
This will help to keep the crust golden and not burned. Bake at 425 degrees for 15 minutes - and
then lower the oven temperature to 350 degrees and continue baking for another 40-45 minutes.
You can pull aluminum foil off for the last 10-15 minutes of the baking time if you want.
Let sit for 4-6 hours before serving for best results!




I hope you feel warm and fuzzy inside right now. Because I do.