Tag Archives: holiday favorites

Holiday Banana Pumpkin Cake

IMG_1386.JPGhere is a super simple, egg based “cake” thing that I made. Things like this never last very long in my house. You can adjust the sweetness to your liking, but it’s not meant to be super sweet, more like a pound cake or a banana bread. You could probably convert it to muffins, but I like using a pie pan or square glass pan.

  • 5 eggs
  • 1 Cup coconut flour
  • 2 tbsp pumpkin pie spice, or combo of cinnamon, allspice, nutmeg,ginger,and a dash of clove
  • 2 over ripe bananas
  • 1/3 can pumpkin
  • 1/8-1/4 cup Grade B Maple Syrup
  • Coconut Sugar to Top Before Baking
  • Pre-Heat oven to 375. Mix the ingredients together, either in a blender, or with a hand mixer. Pour into a greased/lined baking pan of some sort. Sprinkle some coconut sugar on top of the mix once you have it in the pan. Bake in the oven for 20-40 minutes, until a toothpick comes out clean. Cut into squares or wedges.


    Paleo Corned Beef and Cabbage (Home Brined)

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    It’s Saint Patrick’s day weekend, and while drafts of recipes are piling up, waiting for me to finish, I thought I’d give you a heads up on a super easy corned beef and cabbage recipe. The meat is pull apart tender, and while it is not as strong as the pre-seasoned, loaded with junk, store-bought ones, it’s delicious and something your whole family can feel good about eating.

    The brisket, was between 4 and 5 lbs and from US Wellness Meats and I largely followed Against All Grain‘s recipe for the brine (and instructions on cooking), though I only left mine in the brine for 2 days. Mine was a combination of

    • salt
    • cinnamon
    • allspice
    • mustard seeds
    • cloves
    • black pepper
    • juniper berries
    • bay leaves
    • ground ginger

    To make the actual corned beef and cabbage, I put the brined brisket in a large stock pot. I added 1 Quart of “Cabbage Broth” that I had frozen from last time I made corned beef, so you can use water, chicken broth, vegetable broth, or anything you have on hand. I also added aboout 6-8 cups of water, enough to cover the brisket with about an inch. I added the same seasonings from above, excluding the salt and cloves. Then I covered, and brought to a boil. In the meantime, I peeled, chopped, and added 3 large carrots, 4-6 stalks of celery, 2 onions, and 5 cloves of garlic to the pot. Once it came to a boil, I lowered the heat and let it simmer 3 1/2 hours.

    To finish, I cored and quartered a head of cabbage, and added it to the pot, as well as about 2 cups of extra water. I covered the pot and let it simmer about 45 minutes longer until the cabbage was soft and tender.


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