Roasted garlic, bacon, AND guacamole. Do I really even need to say anything else? I think not. Grab your favorite dippers cause it’s roasted garlic bacon guacamole time!
This week I stopped living under a rock and tried Predominately Paleo’s yuca dough pizza crust recipe. LIFE CHANGED. This was a pretty legit moment, right up there with the first time I had Otto’s Cassava Flour and devoured Fork and Beans grain free tortillas. You know I measure everything by food, so this dough is seriously amazing. Pizza had pretty much fallen off my radar since I developed a pretty strong yeast allergy and removed nightshades during an elimination diet. But this week I made up for lost time, making Predominately Paleo’s pizza crust three times! I’m walking around like a complete carb monster and my stomach is dying from all the cheese (I ‘taste tested’ a million batches of grain free cheese its too), but it was so FREAKING worth it.
Where I come from we just don’t have pizza, we have pizza and garlic knots. We throw in a salad too, but garlic knots are EVERYTHING. For a few years now my husband has been crying to me for paleo garlic knots, but without yeast, gluten, and all my other food issues my options were looking pretty grim. I promised him one day I would come up with a recipe, but to be honest I wasn’t very hopeful. When I pulled my first yuca pizza crust out of the oven and saw how it had puffed up I instantly knew I had to try it for garlic knots. At first bite I was instantly brought straight back to my Nanny’s kitchen table in New York, surrounded by family, friends, laughter, and a shit ton of garlic knots. I’m so excited to bring some of this dough on my next trip to NY so I can eat pizza and garlic knots with the rest of the family again. In the last week I’ve made 5 batches of these knots – they are the real deal. Garlic knots should be light, airy, and chewy and these hit all three notes. They won’t hold the perfect knot form after baking as a traditional knot, but the flavor and mouth feel is so close to what I remember it’s insane.
All the props really go to Jennifer Robbins from Predominately Paleo for developing the genius dough that makes this recipe work. There is one happy Italian belly behind the scenes here at Food and Sunshine.
Two weeks ago I got glutened. It was hell on earth…especially since I was in a car an hour away from home. I notice that whenever I get glutened, after the sickness subsides, I start getting crazy cravings for all the gluten filled things. Like ALL the gluten filled things. This time around I wanted to shove my head into a giant sized box of cheez its. Since that wasn’t a option I grabbed my trusty copy of Every Last Crumb by Brittany Angell and made a batch of her grain free cheese its. Unfortunately they are made from almond flour and I spent the next 3 days with a migraine from hell. I know almonds don’t like me, but for some reason I try to convince myself I handle them just fine. I told myself I needed to come up with a nut free cheese it recipe, cause you know cheese its!
It’s a rainy day here in Florida, which hopefully means that the cooler weather will be moving in soon. Last week’s record setting 90+ degree weather just wasn’t working for my new found soup habits. Despite the heat, I totally loved on this ginger butternut & sweet potato soup.
Keeping it short today…on to the food! I didn’t go heavy on the seasonings with this one as the hint of fresh ginger cuts through beautifully on it’s own. Feel free to experiment with different flavors – pumpkin pie spice would be phenomenal.
I recently forgot about some plantains and found them in a corner of the kitchen completely black and over ripe. As much as I am obsessed with plantains I actually don’t care for them when they ripen as they become really sweet. I hate to waste food so I started thinking of something that I could do with them besides giving them a quick fry. I remembered someone asking if anyone had a recipe for a crustless pumpkin pie in a facebook group I belong to and I figured I would give a try at a crustless plantain pumpkin pie. I also really wanted to try out the new silicone pan I picked up cheap at Aldi. Man, I love that place. Did I mention they have pumpkin for only 89 cents a can?!? I know I said I’m sick of pumpkin, but I may have bought out the whole store when I realized they were more than half off what I pay at TJ’s. That being said, I’m sure there will be more pumpkin recipes to come…
Anyway, back to the pie. This crustless plantain pumpkin pie is absolutely perfect topped with some whip cream and cinnamon. I brought a few batches to work and my favorite coworker (and official taste tester) devoured them in no time….seriously…she ate like 5 slices for breakfast….twice.
It’s finally starting to cool down here in Florida and by cool down I mean 85 degrees instead of 98. We all know when the weather cools it means all the soup, all the time. This pumpkin butternut soup is pretty easy (aside from cutting that damn butternut) and super tasty. You can easily adjust the flavor with different herbs and spices. That’s what I love about soup – you really can’t screw it up. Tonight I literally emptied every last vegetable we had in the fridge into a pot, added broth, some chicken & spices, and had the best dinner ever. Gary’s was gone before I even sat down!
I switched to making my bone broth in the Instant Pot this year and I’m loving every second of it. I get super gelatinous broth every time which seemed to be virtually impossible when I used my slow cooker. A lot of slow cookers get too hot which prevents gelling as it breaks down the collagen. I was so excited for my gel this time around that I posted a video of broth jiggles. It really does make me want to dance. I also despise the smell of bones simmering on the stove or crock pot and the long cooking times just makes it intolerable. The Instant Pot only needs 2 hours and there is absolutely no nasty smell. I can do a super broth session and knock out multiple batches in one day without wanting to run from my house. Man I love that thing.
Ok enough chatter, let’s get to the pumpkin butternut soup!
I’ve been a pumpkin recipe creating maniac the past couple of weeks and I’m sad to say I’m officially over everything pumpkin. I really didn’t think I could even look at another thing pumpkin, until I pulled these pumpkin pie gummies out of the refrigerator. Talk about cuties! Most gummy recipes use berries or a similar fruit, so these are completely different than any gummy snack I’ve ever had before. My husband gave them two thumbs up and asked me to pack them in his lunch, so they must be a winner!
I have turned into the baking queen lately. My husband is hating me for all the dishes it’s creating, but my coworkers are loving all the eating they are getting to do. Don’t hear me wrong – I’m not a skilled baking queen, I still suck at it. I have absolutely no understanding of the science behind it (I just learned that vanilla doesn’t active baking soda?!) and I hate measuring, but somehow I actually nailed these little pumpkin bites. They are sort of like a donut hole or cake pop, but a little more dense than a traditional donut. They have just the right amount of pumpkin flavor and are pretty easy to make.
Pumpkin has officially taken over my life. Pumpkin bread, pumpkin soup, pumpkin sauce, pumpkin donut holes, pumpkin muffins, roasted pumpkin, pumpkin seeds, and now this paleo pumpkin turkey bake! This bake uses my pumpkin tomato sauce and Instant Pot spaghetti squash. Yes, that’s right. Spaghetti squash in the Instant Pot! It’s quick, easy and you don’t have to fight with cutting it. I promise you, you will never want to bake a spaghetti squash ever again.
We all know that I am mildly obsessed with my Instant Pot. I’m convinced it is a must have in any real food kitchen. Prior to buying mine I didn’t know the first thing about pressure cooking. In fact, just the idea was completely terrifying. Images of exploding metal shards and hot liquid still scar my brain. The Instant Pot takes pressure cooking to a whole new level and comes with some awesome safety features so you don’t blow your head off. When pressure is built it locks in place so that you cannot open it. Once you get the hang of it it becomes second nature and you will seriously want to cook everything possible in this awesome little machine. There are a few different versions, but I have the 7-in-1. It functions as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sautés/browns. The sauté feature is awesome, cooking up perfect bacon in about 2 minutes!
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I’m not quite sure how to go from bacon to spaghetti squash, but I digress. I love spaghetti squash, maybe not as much as bacon, but I do love it. Despite this, I find it a pain in the ass to make. I always have to call the hubby in to cut it for me and waiting 45+ minutes for it to cook just doesn’t work. Who would have thought all my spaghetti squash problems would be solved with this little machine?! One night I had cooked my entire dinner to realize that I forgot to cook the spaghetti squash – only one of the main ingredients. I was way too hungry to wait for it to roast, so I figured the IP was worth a try. Now it is the ONLY way I make it! It’s simple, quick, and does the hard work for me.