Pumpkin Bowl Chili


I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.

This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).

Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.

Pumpkin Bowl Chili

  • 1/2 lb. ground beef
  • 1 diced onion
  • 1 diced green pepper
  • 1 cup diced tomatoes
  • 2 tbsp chili powder
  • 2 small baking pumpkin

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Caramel Apple Nachos


This lovely little recipe I made for my little nephews (see below) a few years ago. What a beautiful fun Fall recipe. Yes caramel apples are the tradition, but what if we deconstructed the caramel apple so to speak?

What a fun little weekend treat too!

Caramel Apple Nachos

  • 1 granny smith apple
  • 1/4 cup Enjoy Life Chocolate
  • 1/8 cup chopped pecans
  • 2 tbsp whipped coconut

Caramel Drizzle Continue reading “Caramel Apple Nachos”

Berry Breakfast Salad


What do you like to eat for breakfast?

This is the question my boss prompted me with the other day. As I’ve said I feel kind of Michael Korsish. Here is a top clothing designer, but he wears the same thing over and over.

I can create recipe after recipe. I can put together cookbooks with hundreds of recipes. I can tweak traditional recipe after traditional recipe. Yet I tend to keep it pretty simple with my own eating. I often don’t eat many of the meals I make or the things I bake.

Therefore the answer to the top question is that I simply like some eggs and fruit (granted I normally just eat some fresh, but here I’ve spiced it up a bit) in the morning. My favorite things.

Actually let’s take it further. You know how some say Death Row meal? I remember watching Anthony Bourdain and he would prompt other chefs with this question. If you were on death row, what would be your last meal?

What would be your dream breakfast?

It’s a fun little question, and my answer strays just a little from today’s post.

My dream breakfast would be: eggs over easy fried in ghee with good sea salt and a smidge ( I mean a tiny smidge) of pepper. A little garlicy kimchi on the side. A side of bacon. And fresh pitted cherries, laying perfectly on the side. Add a beautiful cup of coffee and that is how I want to start everyday.

What a fun little game! Anyway, here is a nice little berry salad.

Breakfast Berry Salad

  • Blueberries
  • Blackberries
  • 1 tbsp raw honey or maple
  • 1/8 cup Enjoy Life Chocolate
  • 1/8 cup shredded unsweetened coconut

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Shrimp Cakes

I love the movie Wedding Crashers (actually I’m a fan of any Vince Vaughn/Will Ferrell pairing, hello Old School, you are my favorite).

Anyways my friends and I like to play through the crab cake scene, where Vince Vaughn feigns being deaf and Owen Wilson interprets. Here I’ll give you a visual.

Needless to say when I think of seafood cakes, I think of this every time. This recipe, however is not for crab, it’s for shrimp (but it’s just as good). It’s easy, it’s different, and it’s party friendly and your friends and family should love it.

Shrimp Cakes

  • 1 lb. shrimp
  • 2 tbsp Cilantro
  • 1/4 cup Coconut milk
  • Coconut Oil

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Pumpkin Whoopie Pies


Bonus recipe for the week! And the last pumpkin recipe (at least for a few weeks).

For a while I had a bit of an obsession with whoopie pies. Why? There are really no rhyme or reason for the things I’ll get hooked on, they just get stuck in my thought flow. See just thinking about whoopie pies, has me thinking of more options: Caramel Stuffed Cinnamon Whoopie Pies with Spiced Apple Filling (Boom that sounds amazing, may have to make that happen)!

Anyways, this little pumpkin whoopie pie is one of the first ones I ever made. And it is a total keeper. Give it whirl.

Pumpkin Whoopie Pies

  • 1/2 cup coconut Sugar
  • 1/2 cup maple
  • 1/2 cup coconut ghee
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • Whipped coconut milk

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Pumpkin Cheesecake


Last pumpkin recipe of the week! I know, it’s not dairy-free, but it’s fun and it’s so,so tasty. What can I say, cheesecake is kind of amazing. More and better than your average pumpkin pie. Hmm….just thinking of this makes me sigh in taste-bud delight.

Again I’ve used my fancy little pumpkin-shaped pan. And I put a fancy little pepita brittle on the top. Cute and delicious.

Mini Pumpkin Cheesecakes

  • 1 cup pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 12 oz cream cheese
  • 2 eggs
  • 1/2  cup honey

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Pumpkin Cranberry Muffins




Now that I’m hooked on the pumpkin phenomena, I figured I’d serve up something breakfasty and practical. Naturally cranberry and pumpkin make a beautiful pairing.

Plus I have this cool pumpkin shaped pan (which you’ll see more of later this week). Make up a batch. Maybe make a cranberry curd drizzle. Eat it up and enjoy!

Pumpkin Cranberry Muffins

  • 3 eggs
  • 1 tsp pumpkin pie spice
  • 1/2 cup chopped cranberries
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3/4 cup pumpkin puree
  • 2 tbsp maple
  • 1 1/2 cup almond meal

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Pumpkin Pie Ice Cream

  • http://bodychangewellness.files.wordpress.com/2011/10/wpid-img_20111020_142146.jpg

I have finally caved! My friend Carl likes to jest with my roomies that they are ‘basic’. Part of being basic is jumping on the pumpkin spice fallmania band wagon. He actually blames Starbuck’s Pumpkin Spice Latte advertisements for the colder Indiana weather.

I will confess, Carl does not consider me basic, and I truly would replace pumpkin with butternut squash any moment I can, but I do have some pumpkin soft spots (and I’m a fan of seasonal recipes, embrace the gourds and squashes!). However, I realize pumpkin is a bit of a phenomena. And so I aim to please the pumpkin lovers of the world. I actually liked at last week’s market I joked with one market-goer purchasing pumpkin no-bakes, about basicness and her defense was brilliant: it’s called being American. Take that Carl.

So I have decided to openly accept the season and feature some of my favorite pumpkin recipes EVER! And today I’m going to start it off with my very favorite. As fall is just beginning and the weather is only going to get colder, I thought if I did ice cream early in the season, it would be safe. Yep, pumpkin ice cream, featuring actual pumpkin pie pieces.

Pumpkin Pie Ice Cream

  • 2 cans coconut milk
  • 3/4 cup coconut sugar
  • 2 tsp pumpkin pie spice
  • 4 egg yolks
  • 1 cup pumpkin

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Mindful Eating: Changing your Habits

Do you believe in manifesting? In the law of attraction? Well I have been thinking lately about my future. I come from a family of teachers and coaches and I’ve been thinking of how I can incorporate teaching into my future business plans. Something that feels authentic and true to myself.

Part of what I can’t get out of my mind lately is mindfulness. As I’ve taken time lately to slow down, get still and meditate, I realize that I need to add more mindfulness. Especially when I’m eating. So it came to me that I would like to evolve to teaching mindful eating habits (okay it’s been there for a while, since my cousin Jacki told me about going to a food meditation). Thus if I want to teach it, I need to DO and practice it myself. And so I have been. But as it’s been on my mind a lot lately, it is only fitting that I asked for it and have received guidance, in this email I got from Gabby Bernstein this morning.

I am like Gabby in this instance. I seem to be going at about 100 most of the time. Eating is now exception. I tend to plow through a plate, rather than taking time to enjoy what I’ve created. Which has honestly not served me well in the past. I blaze past the signals telling me I’m full. I continue to eat for eatings sake. Or I’d end up binging. I’ll jump into this loop of shame. Gone is the pleasure of eating.

How can I get it back? For me it began with deciding to change. Change my habits. Change my routine. Create a new ritual. No more eating on-the-go. No Continue reading “Mindful Eating: Changing your Habits”

Omelet Stuffed Peppers


Patience is the calm acceptance that things can happen in a different order than the one you have in mind. ~David G. Allen

Patience is something I tell people I am constantly working on. Am I very good? Not really, but I get better and better. I like this quote above though, because it kind of rings true to my be present, all things happen in good times thinking. And because I meant to make ground lamb stuffed peppers, but I ate the lamb before I could and ended up making omelet stuffed peppers. See I am calmly accepting that I was supposed to make egg pepper pots before lamb stuffed peppers. They were delicious too. Egg muffins were always a favorite of our family and so these are virtually the muffins baked into a pepper. If I were to redo this I would probably make the following combo: 2 eggs, sausage, a couple of slices of crumbled bacon, kale, and red onion. As you can see the options for stuffing are endless.

Omelet Stuffed Peppers

  • 2 bell peppers
  • 2 eggs
  • red onion
  • minced garlic
  • broccoli floret bits
  • sea salt and pepper

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