The GREAT Pumpkin Pie.

 I am about as stoked about this pie as Charlie Brown felt waiting for the Great Pumpkin to arrive on Halloween. 

             220px-GreatPumpkin               12196155_10208065278173620_5027968871685929052_n

If you’re like me, you know that good desserts are hard to come by.
It’s a satisfying discovery! I’ve merged two recipes to create a tasty pumpkin pie. People with and without diet restrictions have really enjoyed it. It’s creamy sweet and delicate. The coconut gives it a melt-in-your-mouth texture without overpowering the pumpkin flavor or the festive spice. 

Can’t believe it’s Gaps, Grain Free, Sugar-Free (no cane sugar), Dairy-Free, Paleo, Primal

~  Pumpkin Pie Filling  ~

Thanks to Deliciously Organic @!   I’ve modified this slightly.

Serving Size: Makes two 9-inch pies or 1 full 9 inch pie. I prefer one large 9 inch pie.

* It’s important to use a pie shield or foil over the crust to ensure the crust doesn’t burn. The filling can also be made two days in advance and stored in an airtight container in the refrigerator.



  • 1/2 cup coconut sugar     (or honey)
  • 1 tsp of Trader Joe’s Pumpkin Spice      (OR 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ginger.)  I love TJ’s pre-mixed spice because it also has cardamom, cloves, and lemon peel.
  • 3/4 cup pureed pumpkin    (if using fresh pumpkin then strain the pumpkin for about 5 minutes in a fine mesh sieve to remove excess moisture)
  • 1 tablespoon of potato flour   (or arrowroot for a rigid Paleo diet…it is helpful to include an alternative thickener)
  • 2 large eggs
  • 2 cups canned coconut cream (Approximately 1 can). I would highly recommend Savoy Coconut Cream, which is 100% coconut without any additives. It has the best flavor I’ve tried..fresh, slightly sweet, and creamy….better than many other brands that are “organic’ or have additives.


Preheat oven to 450°F and adjust rack to middle position. Place all ingredients in a blender. Blend until smooth. Pour filling evenly into unbaked pie shell(s). Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream.

~  Paleo Pie Crust  ~

Thank you, Elena! @

Paleo-Pie-Crust-08431Serves: 1 pie crust
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
1 large egg
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes

* ~ * ~ *  And Enjoy! Happy Fall!!  

(Life outside of grad school and pies..besides eating pie to feel better about having homework 🙂 haha!)   12072606_10207976099304204_4475206639432544936_nIMG_20150924_191006   12068988_10207900742140322_655884765907960716_o 12119067_10207900823422354_3496920423911965873_n                    IMG_20151011_180705 IMG_20151030_170622


Strawberry Surprise

A pie for two!  Spring is finally here and I’ve discovered the perfect little dessert for a sunny day in the backyard.



*Gluten-free, sugar-free


  • 1 cup almond flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 1/8 cup butter, melted
  • 1-2 tbl honey or maple syrup (it will be very sweet with 2 tbl)
  • 1/2 tbl vanilla extract

based off of recipe by

*double ingredients to make a standard pie size.


  • 8 oz strawberries
  • About 1/2 cup coconut cream
  • 1 tbl cocoa powder
  • honey to drizzle
  • handful of almond slices
  • cinnamon to sprinkle


  1.  Preheat oven for 350 degrees F.
  2. Combine ingredients for dough in a bowl, mixing dry first. Then stir everything together with a spatula or spoon. Should be thick and easy to mold.
  3. Press dough inside a pre-sprayed or oiled baking dish. The one I used is 7 x 5 ” inner and oval shaped. The dough covered this very well. You could use a small, circular pie pan as well. This dough will NOT cover a 10″ diameter dish. I’d recommend doubling the ingredients for that.
  4. Slice strawberries.
  5. Pour coconut cream into pie dish about 1/2 the way up. Sprinkle cocoa powder on top.
  6. Fill up the other half with lot’s of strawberries 🙂
  7. Sprinkle cinnamon, almonds, and drizzle honey on top to taste (and a dash of salt if you prefer)


8. Bake for 6-15 minutes. Crust should be a golden toasty color.



McKenna’s Peanut Butter (Chocolate Nib) Cookies

Nothing like laughter, steaming plates, and a twinkling dance floor to top off a beautiful wedding ceremony.

IMG_4654 IMG_4655

I just got back from celebrating a dear friend’s wedding in Yakima. (Yay Laura and Keith!!) So how can I not bake some cookies tonight in continued good cheer? I pulled out a cookie recipe my sister McKenna made for me. How sweet of her (pun intended)! It’s not your grandma’s famous chocolate chip recipe. BUT it’s my small, savory heaven —  a break from the dull routine of my diet. It’s firm on the outside, peanut butter soft inside, and can include cocoa nibs for fun.

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Here is the recipe below, see both sides:

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Some more unusual ingredients:


*I’d also recommend keeping an eye on the oven, especially since it’s an alternative recipe. I always like the soft inside, so I tend to pull cookies out a little earlier. (Also great with a drop of maple syrup on top!)

Banana Chocolate Birthday Waffles

Last night, the kitchen became like an art studio: a palette of flavors, a couple brush strokes of birthday fun, and some sculpting whimsy. In other words, I made my good friend Michelle a birthday waffle cake. I just couldn’t help but snap some pictures of the process. Happy 24 years, Michelle!!



2 cups oat flour

3 eggs

1/3 cup powdered chocolate/ground cocoa beans

1/4 cup honey or maple syrup

1 tsp vanilla

1 banana

4 tbl coconut oil, melted

Combine in a blender and pour into oiled waffle maker. Makes 12 + waffles, depending on the size.

*add peanut butter to stack


Oscar Party Pudding

If pudding could win Oscars, I think this one’s in the running.

*Paleo: grain, dairy, sugar, and soy free

IMG_3095My mom hosts an Oscar party almost every year. She transforms her front porch into a red carpet entrance, and her friends waltz in with style, delicious snacks, and predictions for the winners. One of her friends actually arrived wearing a cheetah dress and wild hair (after strutting down the cul-de-sac for all the neighbors to see).


(In the picture above, I had just scraped it out of a blender. It’s not lumpy at all. It’s actually very creamy and thick.

Also fantastic with raspberries and a movie!)


This year, one of my mom’s friends brought a tempting chocolate pudding. Certainly it came from a box or the carriage of Narnia’s white witch. Not even close, actually. This recipe is born in the magic of a home kitchen.

Mix in a blender: 
1 avocado
1/2 cup water
1/4 cup agave (or honey)
1/4 cup almond butter (or peanut butter)
1/8+ cup cocoa powder
1 TBSP coconut oil
1 tap vanilla
(pinch of salt)
*Above, pouring in the ingredients. Make sure that it’s thoroughly blended. You may need just a couple extra dashes of water to do the trick.
And that’s it! Serve for your next party, and keep the left overs in the fridge.

Beast Mode: Chocolate.

Tonight I tried chocolate for the first time in 8 months. After combining it with 3 other ingredients, this happened:


Okay, maybe not quite. But almost.

It was more like:


This simple, mouth watering recipe has been loved by friends with normal diets. So how can I not pass it on to you? You won’t regret it.

Happy Valentines Day.


Thanks to Mindy at Creating Naturally!

Healthy Chocolate Peanut Butter Fudge



Prepare a muffin pan with 10 muffin liners.

Put all ingredients in the bowl of your food processor.  Pulse a few times until everything is smooth and nicely combined.  (It will be very liquid-y.)  Don’t over-mix.

Pour the liquid fudge into the prepared muffin liners dividing evenly between the ten of them.  There will be about a half inch of fudge in each muffin liner.

Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. (Sometimes I use the freezer and it only takes about 10 minutes)

Remove the muffin liners from the pan and enjoy your delicious, healthy fudge!  Store in the refrigerator.

* I altered this slightly, using a smoothie blender instead of a food process to create the cocoa powder. It’s very rich without vanilla. You may also substitute almond butter for peanut butter, and maple syrup for honey. I also melted everything in a pan together before pouring into the liners.












Take that, food allergies.