***** Warning: Sugar Rush Ahead …. Just not added sugar *****
Woah, holy cow! I think I forgot what sweet tasted like. I normally don’t make treats, but I bought a big container of medjool dates at Trader Joe’s and had to use them. Besides, I wanted to play with my food processor again. These are definitely perfect if you’ve been craving pumpkin pie, or something completely decadent to satisfy a serious sweet tooth. They really taste like balls of super rich pumpkin pie. That’s awesome, but seriously, I don’t eat many treats, so I may freeze them and bring them to Thanksgiving, since my mom is having a Paleo Thanksgiving. These are SUPER sweet, so you can dial down the number of dates to probably half to make a slightly less sweet version if you want. They’re also very heavy in sweet pumpkin pie flavor, so if you are looking for a savory bite, and not a “no doubts about it” dessert bite, I’d cut the amount of pumpkin in half, or even just make it a few tablespoons. Play with the ratio, and make it to your liking, that’s the beauty of dishes like this. I’m definitely not used to sweet things, so they caught me off guard. Next time I’m going to dial them down, but I know some people out there will totally appreciate these as is. They are easy too, no baking involved!
•20 pitted medjool dates
•4 heaping ice cream scoops of cashew butter
• 2/3 – 1 cup pumpkin
•3 handfuls flaked coconut
•2 tablespoons almond flour
•1 – 2 tablespoon + cinnamon
•Dash of nutmeg, ginger, clove
All you have to do is blend until smooth – it will be very sticky! Then Form balls, place them on a tray or in a container lined with foil or wax paper, and freeze for at least an hour, *Nom Nom Nom*
Because you know…Pumpkin Everything! Seriously, what can’t you put pumpkin in? These were super easy, and just pumpkin enough to satisfy my craving for more festive flavor. Did I mention my love for winter squash? Anyway, I used a little leftover “Pumpkin Sauce” from another dinner this week, which I will post soon. Yes, I’m posting a recipe using one of the ingredients from it, before I post the….nevermind. The pumpkin sauce I made was as follows:
- 1 cup organic pumpkin
- 1/2 cup organic strained tomato
- 1/4 cup organic vegetable broth
- Sage, cinnamon, thyme, allspice
So anyway, I had some of that stuff in the fridge and used it for the meatballs. It added a bit more flavor and strength. If you don’t feel like making the sauce, just add a bit more pumpkin, and more spice.
•1/4 cup pumpkin sauce
•1/4 cup pumpkin
•1 lb grass-fed ground beef
•sage, salt, pepper, nutmeg, cinnamon
Then I formed medium-sized meatballs, and put them in a 9×9 glass pan that I lined with foil. As you can see, depending on the size, it should make about 9 medium meatballs.
Then I baked them at 425 for 10-15 minutes, drained any liquid from the pan, and cooked an additional 5-10 minutes. I just ate them plain, but you can put them over spaghetti squash, or use more of the “Pumpkin Sauce” on them.
So I forgot to take a picture of this one, but it was good, so I decided to post it anyway. It was a great weekend meal, without being tied down cooking all day.
•Eye of round roast
•1/2 a pumpkin cubed [i used a cheese pumkin, but kabocha would be amazing. Butternut squash would work too.
•1-1/2 cups strained tomato
•1 ladle chicken broth
•1 yellow onion
•1 pattypan squash
•3 cloves garlic
•Salt, pepper, cayenne, ginger, cinnamon, paprika, thyme, nutmeg, a small shake of cumin and coriander, 1 clove seed and 2-3 allspice berries whole, 2 bay leaves
1. Quarter the onion and chop the apple into large chunks.
2. Place the onion on the bottom of the crock pot along with some pumpkin.
3. Then add the roast on top, and throw the rest of the vegetables in.
4. Add the seasonings, then the tomato and broth.
5. Cook on low 8-10 hours. Remove the roast and cut into chunks and add pack to the pot.