by Christina | Oct 28, 2017 | Recipes, Wellness
Today it FINALLY feels like fall, and I could not be happier! I’m currently in Seattle for a quick Halloweekend getaway to visit my friend Les from The Balanced Berry. I cannot begin to tell you how nice it is to get out of the 100 degree L.A. heat and go to a city where I can finally wear a sweater! Plus, I have the best company.
With Halloween so close, it’s been killing me that I haven’t really been feelin’ those fall vibes yet. The weather has a huge effect on that! I need seasons. Even just a few days surrounded by orange leaves is all I need to feel like it’s actually October, so a trip to Seattle was the perfect choice. Plus, Les and I are planning on watching some Halloween movies to really get in the mood. Hocus Pocus, anyone?!
One thing that always makes it really feel like fall, though, is baking. Even before I liked to cook or adopted a healthy lifestyle, baking was always something that truly defined the holiday season for me, as it does for many! There’s nothing that puts me in a better mood than making my favorite recipes and enjoying them with family and friends.
Since transitioning to a Paleo diet, I’m obsessed with recreating old classics and Paleo-fying them. That’s exactly what Kayleigh and I did in our newly released holiday e-book, Gratitude: A Healthy Holiday Guide for a Paleo Thanksgiving! (Use the code “earlybird20” for 20% off if you buy the e-book before November 6th!) We took all of our Thanksgiving favorites and turned them into much healthier versions of the standard recipes. I’ll be doing a quick post all about the e-book soon, don’t you worry!
One of my favorite fall classics is pumpkin bread. Since there’s not a pumpkin bread recipe in our e-book (there is an amazing pumpkin pie recipe, though!), I thought it was about time I put one on my blog. The recipe for my beloved Paleo Chai Banana Pumpkin Bread will always be one of my faves, but I thought it was time for a more classic version.
Growing up, fall and winter were always filled with lots of holiday movies and baking parties with my childhood best friend, Annalise. Her mom made the most delicious pumpkin bread in this world, and it was the only pumpkin bread I would ever eat. As we got older and I became less lazy (I was always the child and teen who wanted things made for me, so high maintenance), Annalise and I would bake her family recipe together. I’ll be honest though, it’s always better when a mom makes it for ya.
This pumpkin bread was heaven! The recipe is a family classic and prized possession, all thanks to Grandma Anderson! Those are the best types of recipes – the ones that have been passed down and shared between family members. They’re not just about the ingredients. They’re about the memories and people associated with the recipe.
The pumpkin bread was delicious not only because the recipe was spot on, but also just because it was Granny’s. It was her recipe, which made it special to her kids, and extra special for her kids’ kids. And I was very honored that I was allowed to take part in the tradition of making it, as well.
I haven’t had that pumpkin bread in a few years since going gluten-free, and this year I decided to make a paleo version with a few of my own twists, inspired by Granny’s recipe. I can’t share the family secret, but Annalise gave me permission to play around and put my own spin on it.
There’s nothing quite like a good ole’ slice of pumpkin bread in the fall. You can dress it up or dress it down – put some nut butter on it, pair it with a little bit of ghee, or eat it plain. There’s a bit of sweetness, but nothing too overpowering – which means you can easily eat this as dessert, a sweeter breakfast, or a snack! Make it extra desserty with some coconut milk ice cream. Not a dessert person? Pair it with some coffee or tea as an afternoon treat. You can never go wrong with pumpkin bread.
This paleo pumpkin bread also has a spiced sugar pumpkin seed topping! Sometimes I put this on the top, and sometimes I mix the seeds into the batter! Just depends on what you like. When buying pumpkin seeds, raw, sprouted, and organic work best – but use whatever you can find! Just make sure the shells are removed.
I love adding the pumpkin seed topping for an extra bit of crunch and protein, and the spiced sugar flavor gives it a little something extra! This bread is soft, moist, and perfectly divine. Pumpkin bread is one of those things that everyone will love, whether or not they like sweets. I think this is the perfect recipe to make with someone you care about, and maybe you can turn baking into your tradition, too. Attach some of your own memories to this bread, and make it your own!
This pumpkin bread is paleo, gluten-free, grain-free, and dairy-free! It’s sweetened with a bit of coconut sugar and lots of delicious, fall spices. It’s a pumpkin lover’s dream!
Paleo Pumpkin Bread with Spiced Sugar Pumpkin Seed Topping
Total Time: About 1 hour
Ingredients:
Pumpkin Bread:
- 1 can organic pumpkin
- 3 eggs
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp celtic sea salt / Himalayan pink salt
- 1/4 tsp ginger
- 1/2 cup coconut sugar
- 2 3/4 cups almond flour
- 1/4 cup melted coconut oil
Sugared Pumpkin Seed Topping:
- 1/4 cup raw pumpkin seeds
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 2 tsp coconut oil
- 1/2 tbsp coconut sugar
Instructions:
- Preheat your oven to 350* F. Grease a 9×5 loaf pan with coconut oil thoroughly.
- Mix all of the pumpkin seed topping ingredients in a small bowl so that all of the pumpkin seeds are coated well. Allow to sit while you move onto the bread ingredients. You can pop them in the oven on a baking tray for 4-5 minutes if you’d like, but not necessary!
- Mix all of the pumpkin bread ingredients in a large bowl, combining well.
- Pour the pumpkin bread batter into the loaf pan. Place the coated pumpkin seeds on top of the batter. You can push the seeds down if you want to ensure they stay in the bread.
- Bake in the oven for about 45-50 minutes, or until a toothpick comes out clean.
- Serve and enjoy!
Do you have any favorite, secret family recipes?! My own family recipe is for chocolate chip banana bread – might have to share that one soon, too!
by Christina | Oct 18, 2017 | Recipes, Wellness
As much as Instagram has its downsides, it will always be the best place to find recipe inspiration. I can always depend on Instagram to get my stomach growling and to inspire me to try something new in the kitchen.
A few months ago, I saw Mary Shenouda of The Paleo Chef post a picture of coconut butter salmon, and I was immediately foaming at the mouth in lust. I quickly made her recipe and tried it for myself. Pure heaven.
How had I never thought to put coconut butter on top of salmon before?! Coconut butter and salmon are two of my favorite foods, so of course the combination would be divine. Mary’s coconut butter salmon had a savory flair, though, which I never would have thought to try had I not seen her post it. The coconut butter was mixed in with EVOO, dill, and a few other spices, and I loved the richness it added to the fish.
I quickly became obsessed with putting coconut butter on my salmon, of course, but I wanted to experiment with new flavor combos. Another thing I love to make is turmeric-coated salmon, so it seemed only obvious to make some version of “golden milk” salmon!
I adore golden milk. If you haven’t already tried out my Golden Milk Pudding, I highly recommend you do! Golden milk lattes are all the rage right now, and for good reason. It’s not just because they’re beautiful.
First of all, golden milk is delicious. There’s not much else to say other than that. Second of all, golden milk has been used as an Ayurvedic healing remedy for a long time. If you’re not familiar with Ayurveda, it’s the oldest medical system in the world. I recently recorded a podcast episode with Sahara Rose, an Ayurvedic nutritionist and the author of the Idiot’s Guide to Ayurveda, on Actually Adultish. Definitely check out that interview if you want to learn more about Ayurveda and its many teachings! You can listen to that episode here or on iTunes!
Anyways, golden milk has been shown to benefit digestion, immunity, and liver function, and it also helps with everything from colds to headaches to depression. Its main components are coconut milk, turmeric, ginger, and black pepper. Turmeric helps reduce inflammation in the body, amongst many other things.
Honestly, though, I’d be a golden milk fan even if there weren’t any health benefits. It’s a warm, comforting, and delicious drink, and it’s especially perfect for fall. It literally tastes like gold. Now, I have finally extended that golden flavor to my SALMON!
If you’re looking to switch up the way you cook your fish, put this into your rotation! The coconut butter mixture creates the perfect coating for warm, buttery salmon. You can make this using coconut oil or ghee, although the flavor is a bit richer with ghee. All you have to do is mix together the spices with the healthy fats in order to make the golden milk “coating,” then pour the mixture over the salmon fillets. Easy! You can make the golden milk topping as thick or thin as you want. (I tend to drown my salmon in it, or save the extra to pour on top after!)
I also love to top this off with unsweetened shredded coconut flakes for an added crunch. Totally optional, but if you have them, why not? Another option is to toss this in the broiler for the last few minutes of cooking to crisp up the top. Sometimes I do this, and sometimes I don’t. Only do it for a minute or two, though, or the coconut butter will burn! But if you perfect the timing, it leaves a lovely browned top. If you’re going to put the salmon in the broiler, don’t use parchment paper to bake the fillets. The parchment paper might catch fire in the broiler, and I do not want to be responsible for your house burning down!
This recipe is an excellent way to add a new flavor to an old staple, while adding a ton of healthy fats and anti-inflammatory properties to an already fabulous source of protein! Just when you thought salmon couldn’t get any better, right? This recipe is perfect if you’re paleo, keto, on a Whole 30, pescatarian, or just want DELICIOUS FOOD! And if you’re already a golden milk fan, you’ll adore this!
Golden Milk Salmon (Paleo / Whole 30)
Total Time: 20 minutes
Ingredients:
- 3-4 salmon fillets, 4-6 oz each
- 3 tbsp coconut butter
- 1 tbsp ghee or coconut oil
- 1/2 tsp turmeric
- 1/4 tsp ginger
- 1/4 tsp sea salt
- dash of black pepper
- dash of cinnamon
- optional: 1-2 tbsp unsweetened shredded coconut
Instructions:
- Preheat your oven to 415*F. Grease a baking sheet or line a sheet with parchment paper or foil.
- Clean your salmon fillets and wipe them dry with a paper towel. Place them on the baking sheet.
- In a small bowl, mix together the coconut butter, ghee/coconut oil, turmeric, ginger, sea salt, pepper, and cinnamon. If your coconut butter and ghee/coconut oil are solid, you may need to melt these a bit so they all mix.
- Pour the golden milk mixture evenly over the salmon fillets. If desired, sprinkle shredded coconut on top of the fillets.
- Cook the salmon in the oven for about 12-15 minutes, or until cooked through.
- Optional: Pop the salmon in the broiler for 1-2 minutes, just to get the top crispy! (Don’t put parchment paper in the broiler, though!)
- Serve and enjoy!
If you try this recipe, make sure to tag me in a photo so I can see! I hope you love it as much as I do!
by Christina | Oct 13, 2017 | Recipes, Wellness
If you couldn’t already guess, I’m in a Harry Potter mood.
Well, I’m always in a Harry Potter mood, but especially now. Whenever fall rolls around and the holidays approach, all I want to do is curl up on the couch under a blanket and watch Harry Potter all day long. I’m also currently debating re-reading the books for the 18th time (I am not exaggerating), but that might be too much of a time commitment for me right now considering all of the other things I should be reading.
If you’re a Harry Potter fan, you already know what Butterbeer is. If you don’t know what Butterbeer is, it’s a magically delicious warm, golden, soothing drink served at the Three Broomsticks in the wizarding world of Harry Potter. Basically, the drink of my dreams.
There’s no exact description of Butterbeer’s taste, but J.K. Rowling has said that she imagines it to taste “a little bit like less-sickly butterscotch.”
Obviously, I don’t know what Butterbeer actually tastes like, but I know what I imagine it to be. I’ve had the “Butterbeer” at Harry Potter World in Universal Studios, and that is not Butterbeer. It’s cream soda. Don’t even get me started on how ridiculous that is.
I do have a really old blog post with my favorite recipe for what I imagine Butterbeer to truly taste like – warm, comforting, sweet, thick, and cozy. It should taste like gold. It should taste like fall. The pictures in that blog post are truly horrendous, but I don’t want to change them because I like seeing how much my blogging has evolved. Who knows – maybe someday I’ll update them. Anyways, I love that drink, and I used to make it all the time in high school when I religiously had Harry Potter marathons. That was back when coconut oil was a foreign concept to me. I still adore that recipe, but maybe I’ll do a new version soon. I’ll see if I get inspired.
A few months back, I felt very inspired to make Butterbeer cookies. It was getting close to graduation, I was getting nostalgic, and anything Harry Potter-related sounded very comforting to me. So I became determined to make a Butterbeer cookie. Meanwhile, my cousin told me she made some Butterbeer cookies herself using a ton of butter and sugar. Sounded like something I was born to Paleo-fy.
Obviously, I didn’t have anything to compare it to. I’m making up this flavor, but this is definitely what I imagine a Butterbeer cookie would taste like if it did exist. Well, now it does.
These cookies taste like fall. You know how pumpkin bread tastes like fall? It’s like that, but without the pumpkin. They have a buttery flavor because of the ghee, which really gives it that rich butterscotch-inspired undertone. If you don’t like ghee, I recommend replacing it with buttery flavor coconut oil. You could also use regular coconut oil, but it won’t give the cookies the same richness that the buttery flavor provides.
The spices meld together perfectly with the ghee and sugar to create something that’s truly magical. These are definitely rich, which makes them extra satisfying. They’re best warm out of the oven, in my opinion, but my roommates liked them even better the next day. The texture is probably my favorite part, though. They’re perfectly soft, chewy, and moist. There’s nothing more boring than a dry cookie. The icing on top just gives it that extra something! The cookie itself is so rich that the icing actually tones down the spices a tad, and they end up complementing each other perfectly. Plus, a cookie is always better with icing.
I hope one day J.K. Rowling tries these and gives me her nod of approval. Until then, I hope you make these and enjoy them as much as I do! They’re a paleo dream, and absolutely perfect for fall and the holiday season! Extra house points if you make these and eat them while watching or reading Harry Potter.
Paleo Butterbeer Cookies
Time: 30 minutes
Makes: About 12 large cookies
Ingredients:
Cookies:
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 2 tbsp vanilla
- 1 egg
- 1/4 cup ghee
- 3/4 cup coconut sugar
- 1/4 cup organic maple syrup
Icing:
Instructions:
- Preheat your oven to 350*F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together all of the dry ingredients. Add in the rest of the ingredients, and mix everything together thoroughly.
- Roll the dough into balls and place them on the baking sheet. Press down on the baking sheet to form cookies. Put the cookies in the oven for 18-20 minutes, or until the edges start to brown.
- While the cookies are baking, make the icing. Stir all of the icing ingredients together in a bowl until they are mixed well.
- After the cookies are done, allow them to cool for 10-12 minutes. Spread some icing on top of each cookie, and enjoy!
What do you think Butterbeer tastes like?!
by Christina | Oct 5, 2017 | Wellness
Balancing hormones can be an incredibly tricky task. It takes a lot of time, and it requires addressing many different aspects of our lives. It seems like almost everyone I talk to is interested in balancing out their hormones, and it’s something that I am personally working on as well. Balancing hormones can help with a number of different symptoms, including acne, irregular menstrual cycles, amenorrhea, infertility, post-menopausal depression, PCOS…the list goes on. With the widespread use of hormonal birth control, our overly stressful lifestyles, the large number of hormone disruptors present in our personal care products, and a number of other hormone disruptors found in everyday life, hormonal imbalances are incredibly common.
Recently, my friend Meg Doll has been seed cycling to help balance her own hormones and work on getting her period back, which she talked a lot about on this week’s episode of Straight Up Paleo podcast (you can listen on iTunes or at this link). Since I am also dealing with amenorrhea right now, I was incredibly intrigued. Getting your period back can be a very long process that requires many different lifestyle changes, so any natural method of getting hormones back on track interests me.
I went to Dallas a few days after recording that podcast episode to visit my co-host, Kara, and I found out that her step-mom has been seed cycling as well. She noticed improvements within only a month of starting – her horrible migraines disappeared. Meanwhile, I found out that even more of my friends have started seed cycling, as well!
With all of this seed cycling talk, Kara and I decided to look into it a bit more. It’s incredibly simple, and it’s a totally natural, whole-foods based approach to balancing hormones. There doesn’t seem to be much scientific data on its efficacy, but why not give it a shot? Since I am very focused on healing my own hormones right now, I’m totally open to any sort of holistic approach that might help! Kara and I decided that we would try it out, and we’re both starting this week! We’re going to be chatting about it more on Straight Up Paleo, so stay tuned!
What even is seed cycling? It’s exactly what it sounds like. You cycle different seeds into your diet at different times of the month. Specifically, you eat certain seeds at different points in your menstrual cycle! You might have heard of certain seeds having different effects on estrogen, for example. Seed cycling uses those hormone-affecting properties to promote the detoxification and production of certain hormones at different points in your cycle, to mimic what your body should naturally be doing on its own. For those with hormone imbalances, seed cycling sort of gets your body more “on track” in terms of hormone production.
Like I said, balancing hormones is not an easy thing to do, and one thing alone is not going to fix it. Since seed cycling is such an easy, food-based method that works with the body to help it get back to its normal rhythm, there’s no harm in adding it into my current protocol. Seed cycling isn’t meant to be a quick fix, but rather something that can help show improvements over a few months (apparently 3 or 4), or longer. Again, it’s a supplement to a larger protocol, in my opinion – not a complete treatment or cure.
Women’s menstrual cycles are meant to align with the cycles of the moon. A woman’s usual hormone cycle is typically 28 days long, as is a full lunar cycle. Back in the day, when there were no artificial lights, the changing light of the moon is what sent signals to your brain to “set up” your body’s hormonal rhythms. Ovulation was meant to occur during the full moon, when the nights were the brightest. In other words, when there was a higher chance you’d see a guy you want to mate with. Wink wink.*
Menstruation was meant to occur at the new moon, when there is hardly any light in the night sky. This makes sense – your fertility is at its lowest, so there’s no point in mating. Meanwhile, men’s fertility mirrors this pattern, for everyone’s reproductive convenience.
In order to seed cycle, all you have to do is eat certain seeds that help your body follow these natural rhythms. For the first 14 days of your cycle, which is the follicular phase, 1 tbsp flax seeds and 1 tbsp pumpkin seeds are on the menu each day. You can also add fish oil for extra support during these 14 days. This will be from new moon to full moon.
For the second half of your cycle, the luteal phase, 1 tbsp sunflower seeds and 1 tbsp sesame seeds are on the menu each day. You can also add evening primrose oil for extra support during these 14 days. This will be from full moon to new moon.
If you’re curious about why these specific seeds help, here’s the lowdown. The combination of pumpkin seeds and flax seeds helps your body get rid of extra estrogen that’s usually in your body during the follicular phase, which is the estrogen-dominant phase of your cycle. The lignans in flax seeds bind to the excess, and the zinc in pumpkin seeds helps get your body ready to produce progesterone in the next part of your cycle, while also stopping the estrogen from turning into an unwanted form of testosterone.
Meanwhile, sunflower and sesame seeds work together in the luteal phase, which is progesterone-dominant. These seeds are rich in zinc and selenium, boosting the production of progesterone and helping with the estrogen-progesterone balance in the body thanks to the linoleic acid content. The selenium in sunflower seeds helps with the liver’s detox processes, which creates the right hormonal balance in our bodies, and the lignans in sesame seeds block out extra estrogen.
Here’s how you do it. If your cycle is somewhat regular, start seed cycling on the first day of a new menstrual cycle. So from day 1 of your menstrual cycle to day 14 (your follicular phase), you eat flax seeds and pumpkin seeds. Then from days 15-28 (your luteal phase), you eat sunflower and sesame seeds.
If your cycle is really irregular or you don’t have a cycle, then start seed cycling on the new moon to try to sync up with the moon cycle. Again, you would eat flax and pumpkin seeds the first 14 days until the full moon, and then sunflower and sesame seeds the next 14 days until the next new moon.
I made this little graphic to make it easier!
The seeds are supposed to be mixed and ground fresh, from raw and organic seeds. However, I personally think as long as you get in 1 tbsp of each type of seed on the assigned days, you’re good. Technically, the oils in the seeds can go rancid if they’re not ground fresh, but I say just do your best. Being realistic, I know I personally am not going to ground up fresh seeds every single day. If you can, GREAT! If not, I wouldn’t sweat it. I think it’s more important just to get the seeds in your diet any way that works for you!
Another thing that’s important is to not eat phase 1 seeds during phase 2, or vice versa. It might confuse your body!
You can easily look up the moon’s current phase on the Internet. I’m actually going to start seed cycling myself at the next full moon, which will be October 5, 2017! Since I’m starting at a full moon, I’ll be eating 1 tbsp sunflower seeds and 1 tbsp sesame seeds per day for 14 days, then switching over to pumpkin and flax.
Some ideas for incorporating these seeds into meals:
- sprinkle them on top of salads
- put them in or on smoothies
- put them in yogurt bowls
- flax bread / flax muffins / tahini bread, etc.
- make a seed “crust” on proteins
- flax crust pizza
- flax puddings
- dip veggies in the seed butters
- Make sauces and dips with the seeds
I’m incredibly excited to try out this little experiment and see if it helps at all with balancing my hormones. Why not give it a shot?! I love to be my own guinea pig. If you’re interested in joining in on seed cycling, I’d love to hear how your experience goes! I’ll be sharing how I incorporate them on my social media, and I’ll keep you all updated if I notice any changes!
Have you tried seed cycling before? I would love to hear about your experience!
by Christina | Oct 3, 2017 | Recipes, Wellness
Happy October! I always love to kick October off with a pumpkin recipe (of course), but this year I wanted to sneak in a pumpkin-inspired recipe that wasn’t just your typical pumpkin baked good. Pumpkin is great for baking, but I don’t think pumpkin gets enough love outside of the baking world, you know?
Let’s talk about pumpkin seeds! First of all, pumpkin seeds are an amazing source of protein. If you’re vegan or vegetarian and looking for good sources of protein, pumpkin seeds are always one of my top recommendations. For people who struggle with nuts and seeds because of digestion, I find that most people do pretty well with pumpkin seeds. You can also soak them if you want to really make them easy on your digestive system!
I also love pumpkin seeds because they’re filled with a ton of nutrients that many of us don’t get enough of, like zinc and magnesium. With fall already here and winter approaching, getting enough zinc is extra important for supporting your immune system! Pumpkin seeds are also full of healthy fats in the form of omega-3s, and we all know I love my healthy fats!
I’m going to be eating a lot more pumpkin seeds in the near future because I’m going to test out seed cycling in order to balance my hormones. I’ll put up a post all about this very soon! It’s safe to say this pesto will definitely be on repeat in the upcoming months.
I think everyone can use a good pesto in their lives, and I love trying out as many different versions of pesto as I can. I’ve posted my go-to cashew pesto recipe before, but this is another version of pesto that’s one of my favorites! This is why I love cooking – there are so many different possible variations of recipes, so you never get bored! When I’m tired of cashew pesto, I can switch to pumpkin seed pesto and get a slightly different flavor.
Most pesto sauces include nuts, but I love having a nut-free option in my recipe arsenal. I know that nuts upset some people’s stomachs, but seeds tend to work better for a lot of people. Nuts are also really common when it comes to food allergies, so this pumpkin seed pesto is perfect if you’re in that boat!
Pesto is also a great sauce to make at the beginning of the week and have stocked up in your kitchen. You can toss it on top of anything for added flavor and a dose of extra healthy fats. You can also make extra and freeze it to use later. Sauces are one of the best ways to avoid getting bored with vegetables! Plus, this pesto is super easy to make. You just add some ingredients into a food processor and you’re done!
When it comes to paleo “pasta,” I think that cabbage pasta is seriously underrated! Or maybe people just don’t even think to use it. I like to pick up shredded cabbage at the store (Trader Joe’s always has it!), which is much faster than spiralizing zucchini when I’m in the mood for “noodles.” Cabbage pasta also soaks up any sauce much better than zucchini does, in my opinion, which leads to a richer flavor! All you need is shredded cabbage and a pan, and you can have paleo and vegan “pasta” in a few minutes!
Cabbage pasta is also perfect for anyone following a low carb or ketogenic diet. When sautéed, it’s the perfect combination of soft and crunchy, which makes it one of my favorite noodle replacements! Most people forget about cabbage, but it’s one of my favorite paleo tricks. It’s a great way to switch up your veggies!
You can use this pumpkin seed pesto to top off any meal, or you can make pumpkin seed pesto cabbage pasta just as I did here! If you want to make this meal vegan, feel free to leave out the animal protein. This dish is ridiculously simple and quick to make. Healthy eating doesn’t have to be complicated! When I have no idea what to make for dinner, grabbing a bag of shredded cabbage and whipping up a quick sauce is a great option. Fast, easy, and delicious!
Whether you’re paleo, vegan, vegetarian, keto, low-carb, following Whole 30, or have any other dietary restriction, you’ll love this! Switch up your regular pesto and give those pumpkin seeds some love. It’s the perfect fall night dinner! Who doesn’t love a good pasta replacement?!
Pumpkin Seed Pesto (Paleo / Vegan)
Ingredients:
- 2 cups arugula
- 1 cup basil
- Juice of 1 small lemon or 1/2 large lemon
- 1/4 cup raw pumpkin seeds / pepitas
- 2 tbsp nutritional yeast
- 1/2 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tsp celtic sea salt or himalayan pink salt
- 1/2 tsp pepper
Instructions:
- Add all ingredients into a food processor and process until well incorporated. You might have to scrape the sides down a few times while processing to get everything to mix!
- Enjoy! Store any leftovers in the fridge.
Pumpkin Seed Pesto Cabbage Pasta (Paleo w/ Vegan option, Whole 30)
Ingredients:
- Pumpkin Seed Pesto (Recipe above)
- Shredded Cabbage
- Cooking oil of your choice (coconut oil, avocado oil, ghee)
- Salt and pepper
- Optional: ground meat (I used grass-fed lamb), pumpkin seeds for garnish
Instructions:
- Place your cooking oil in a pan on low-medium heat.
- If using ground meat, place your meat in the pan and sauté for about 5-7 minutes, breaking up the meat as it cooks. Add a dash of salt and pepper. When about 75% of it is cooked through, it’s time to work on the cabbage.
- You can either add the cabbage to the same skillet or a different skillet. If using a different skillet, add in the cooking oil of your choice and toss in the shredded cabbage. Sprinkle on some salt and pepper to taste, and place a lid on top of the pan. If using the same pan as the meat, just toss in the cabbage with some more salt and pepper. Cover with a lid.
- Allow the cabbage pasta to sauté for about 3-5 minutes. Remove the lid and stir around. Once all of the cabbage is soft, turn off the heat.
- Plate the cabbage “pasta” with or without the meat, and add your pumpkin seed pesto on top! Feel free to garnish with pumpkin seeds for an extra crunch!
I hope you enjoy this version of pumpkin seed pesto pasta! If you make it, I’d love to see a photo and hear what you think!
