Paleo Pumpkin Chia Pudding

As much as I really want to buy bags upon bags of mini crunch bars and peanut butter m&ms for Halloween, I’ve been trying to be healthier about my sugar intake. I go through waves of how adamant I am about minding my sugar, months where it’s super under control and months (like recently) where I just know it’s definitely creeping in.

Part of me is all “ugh sugar, let me live” but then the other part is like “it would be nice to fit into my pants again”. 

Hence, these paleo pumpkin pie chia pudding cups. The sweetener is just a couple of dates and the whipped cream is made from coconut milk, so it’s a dairy free and no-sugar-added kinda treat! It’s a perfect seasonal “dessert” for when you’re trying to avoid the repercussions of dessert. Ya feel me?

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Paleo Pumpkin Pie Chia Pudding Cups

ingredients:

1 cup almond milk

1/2 cup canned pumpkin puree

4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained

1 tsp vanilla extract

2 tsp pumpkin pie spice

Pinch of sea salt

1/4 cup chia seeds

1 can of coconut milk, unopened and refrigerated overnight.

directions:

In a blender, combine the almond milk, pumpkin puree, dates, vanilla, pumpkin pie spice, and salt. Blend these ingredients until smooth. Add the chia seeds and pulse in the blender just once so that the chia seeds are evenly incorporated. Pour this mixture into whatever cups you want to serve your pudding in, then place pudding in the fridge for at least an hour to thicken.

Meanwhile, place a metal mixing bowl and whipping attachment in freezer for 10 minutes. Pull the coconut milk from the fridge, but be careful not to jostle/shake it! Open the can, carefully, with a can opener. All of the liquid should have moved to the bottom of the can and all of the solids to the top. Scoop the solids into the metal mixing bowl, careful not to get ANY of the watery liquid part. Whip on high for 5 minutes, until you achieve the consistency of whipped cream. You can place the whole bowl, cream and all, back in the fridge until your pudding is ready.

Once the pudding has thickened and set, remove from the fridge, dollop with coconut whipped cream, and then sprinkle some pumpkin pie spice on top. So yummy!

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I have a half day of work tomorrow and Thursday off entirely. Thank goodness, because I feel like I need a weekend from this past weekend! My sister was in town and we did so much. We went to the state fair, watched Hocus Pocus, scooted around Raleigh, explored some new spots, made apple cider donuts, and had a lot of awesome quality time together. I’m pooped, though! I could use a day of reading in bed, or maybe an afternoon of walking in a nearby park while doing some leaf peeping! I also need to start working on my Halloween costume. Can’t believe how fast this month has zoomed by! Hope you all are making it extra special.

Halloween at Home

I’m sharing the first few pictures of my apartment today! All decked out for spooky fall festivities. 🙂

This space is nowhere near done. Photos and shelves need to be hung, a dining table needs to be purchased, rugs need to be added, an entry way needs to be organized, etc. But I really adore how it’s coming along and you know I couldn’t resist pulling out my favorite halloween decorations regardless!

My sister, a true minimalist, visited me this weekend and it was so fun to have her gush over the decorations. I do this so often that decorating is a given, but sometimes I forget how much happiness and glee it can truly bring people. Saturday night I finally introduced her to the cinematography magic that is Hocus Pocus, and paired with the cozy/creepy atmosphere the halloween vibes were at a major high. I’m so excited!

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Not pictured are the spiderwebs I’ve since covered the bedroom mirror and bar cart with, and a big witch silhouette that I really want to hang against a window to scare my neighbors! I didn’t decorate the bathroom or kitchen because, honestly, those spaces aren’t at all ready to photograph. Next year, for sure!

 

Wild Mushroom & Sage Pappardelle Pasta

This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.

I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.

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Wild Mushroom & Sage Pappardelle Pasta

(serves 2)

ingredients:

Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp

1 shallot, sliced

5-6 baby portobello mushrooms, stems removed, sliced

2 pieces of pancetta, chopped

pinch of salt

1 small bag of pappardelle pasta (I always make too much pasta lol)

fresh sage leaves

freshly grated parmigiano reggiano

directions:

Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.

Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.

Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!

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