Good Eats and Good Reads 11/22

Good reads and good eats 2

It’s a rainy, blustery day as we meet the weekend over here. A perfect day for reading through missed good reads, enjoying good eats and starting to look at Christmas gifts for my family! (I am planning on shopping mostly online this year).

This is a fun feature I plan on bringing to you all so that I can share some of the wonderful recipes and articles outside this blog with you.

Enjoy!

Good Reads

NFL player leaves the playing field to become a farmer: He taught himself to farm from Youtube videos, and just harvested his first field. Why the change of careers? He wanted a life more centered on serving others. “But, when I think about a life of greatness, I think about a life of service.”

The toxins that affected your great grandparents could be in your genes: A biologist discovered that sometimes toxins didn’t affect the health of the first generation, but rather the great grandchildren. Sobering, fascinating news that should make us all pause and remember that our lives affect more than just our own.

60 days on a low fat, high sugar diet: What happens when you eat a diet of low-fat, high-sugar products such as low-fat yogurt, cereal bars, and other “healthy food” ? You get fatty liver disease. At least that’s what happened to this man when he tried it.

Good Eats

(Some links may be affiliate) 

The Paleo Chocolate Lovers Cookbook: This beautiful, beautiful book features grain free chocolate recipes that will make every chocolate lover swoon. It would make a wonderful Christmas gift!

Grain Free Maple Glazed Pumpkin Donuts: The title says it all. These would be so fun to make this weekend!

Bon Appetit has a worthy Thanksgiving collection of resources and recipes. I’m browsing it myself this weekend for last minute ideas!

Pumpkin Roll: Made with sprouted spelt flour and a cream cheese filling.

Beautiful Kitchen Items and Good Deals:

I’ve gotten so many emails from you asking where to get the beautiful olive wood ladle I used on the cover of my cookbook, Ladled: Nourishing Soups for All Seasons. Amazon doesn’t always carry it, but right now they do! This Olive Wood Ladle would make a beautiful Christmas gift.

It’s hot chocolate, tea and latte season! I was looking around for some lead-free coffee mugs, and found some fun ones. I love this Wide brim lead-free, colorful, made in the USA coffee mug! The jumbo ones would also be great for serving tomato soup, eating hot cereal out of, or enjoying a large cup of tea. They come in a lot of colors, and even have a Christmas one.

I love the unusual and clean lines of this White Ceramic Coffee Cup Set of FDA certified lead-free coffee mugs.

As I said, I am doing much of my Christmas shopping online, and Zulily has some incredibly cute wooden animals right now that I am tempted to get for my kid’s stocking! I am very tempted by these.

Have a great weekend!

Pennywise Platter Thursday 11/20

Pennywise plater

(So sorry to have missed Pennywise last week! We were having technical issues, and I wasn’t able to get back on to post on my site until late Friday night).

It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.

Please read through the three simple rules for those participating. This helps keep the quality of our carnival. Please read them through before linking and thanks again for your continued participation.

1. No linking to giveaways or promotions for affiliates or sponsors. One thing that I’ve noticed increasingly on Pennywise Platter is that I am getting more and more promotional pieces for affiliates or sponsors and a lot of giveaways. I’ve decided to keep Pennywise less “commercial” and more in tune with the spirit of the carnival by not allowing these links anymore. There was nothing wrong with those of you who linked to them, I just think that it will protect the integrity of our carnival better without them. Plus, it makes our links valuable in the future as well. A link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to a recipe for a frugal soup would be. I will be deleting any giveaway links or promotional links.

2. Keep the ingredients “nourishing” such as whole grains, meats, vegetables, legumes, unrefined salt and sugars, chicken, etc. I am not going to be an ingredient police every week, but if there is a link to a post that is obviously not filling any of the criteria for healthy (for example, a white flour, white sugar birthday cake), I will delete that link. However, feel free to post vegetarian, vegan, raw, low-carb, paleo, etc.

3. Link back to the carnival. This is common carnival courtesy. And more then that, it helps build the community of the carnival as you are sending your readers to others participating. And please, as a blogger, check out other’s posts and leave a comment as well! I know that we would all love to hear from each other. Please limit yourself to three entries each week, and also remember that we are concentrating on, although not entirely limited to, frugal and nourishing recipes. Thanks!

Pennywise Platter Thursday 11/6

Pennywise plater

It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.

Please read through the three simple rules for those participating. This helps keep the quality of our carnival. Please read them through before linking and thanks again for your continued participation.

1. No linking to giveaways or promotions for affiliates or sponsors. One thing that I’ve noticed increasingly on Pennywise Platter is that I am getting more and more promotional pieces for affiliates or sponsors and a lot of giveaways. I’ve decided to keep Pennywise less “commercial” and more in tune with the spirit of the carnival by not allowing these links anymore. There was nothing wrong with those of you who linked to them, I just think that it will protect the integrity of our carnival better without them. Plus, it makes our links valuable in the future as well. A link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to a recipe for a frugal soup would be. I will be deleting any giveaway links or promotional links.

2. Keep the ingredients “nourishing” such as whole grains, meats, vegetables, legumes, unrefined salt and sugars, chicken, etc. I am not going to be an ingredient police every week, but if there is a link to a post that is obviously not filling any of the criteria for healthy (for example, a white flour, white sugar birthday cake), I will delete that link. However, feel free to post vegetarian, vegan, raw, low-carb, paleo, etc.

3. Link back to the carnival. This is common carnival courtesy. And more then that, it helps build the community of the carnival as you are sending your readers to others participating. And please, as a blogger, check out other’s posts and leave a comment as well! I know that we would all love to hear from each other. Please limit yourself to three entries each week, and also remember that we are concentrating on, although not entirely limited to, frugal and nourishing recipes. Thanks!

Pumpkin Pie Stuffed Apples (Gluten & Dairy Free)

Pumpkin Pie Stuffed Apples (Grain Free with Dairy Free Options) - The Nourishing Gourmet

Warmly-spiced pumpkin filling is spooned into a hollowed-out apple shell that softens and caramelizes as it bakes. Topped with a simple caramel sauce this is a a rustic yet elegant fall dessert to serve to family and friends!

No need to limit yourself to pumpkin. This filling is based on a sweet potato pie recipe. I have also made it with buttenut squash and next up is kabocha. Carrot pie is also intriguing! My kids won’t go near winter squash in the lightly salted, roasted version that I adore. But this is one of their favorite desserts of all time. That’s a win in my book.

I’ve recently become even more excited about carotenoid-rich vegetables after discovering a new health benefit. Current research is showing that those with the highest serum-levels of carotenoids were 20-30% less likely to develop breast cancer. It’s probably a bit early to tell whether this is because those with more carotenoids are likely to be higher in other nutrients as well, but there seems to be at least some link since it has been noted across multiple studies.

Concerned that the apple shells may be too tedious? It turns out that hollowing an apple is easier than it may seem. This recipe calls for four huge apples (or 5 large) and the whole operation takes no more time than it would to make a crust – a sometimes stressful endeavor, in my opinion. I use red delicious because they are softer. Just half them, hollow out each side with a knife, then scoop out the center with a good spoon (a grapefruit spoon works well).

When you finish putting these together you are left with the perfect amount of apple with which to make an apple pie! Just toss it with some lemon to prevent it from oxidizing and store it in the fridge until you’re ready to put it together in the next day or two. Or try one of the savory apple recipes that have recently appeared on The Nourishing Gourmet.

Here are some apple recipe ideas:

Cranberry Apple Mini Pies (GF, if desired)
Apple Cinnamon Ice Cream with Salted Caramel Sauce (DF)
Apple Clafoutis (Grain-Free)
Potato Apple Soup with Caramelized Onions & Gorgonzola
Easy Pan-Fried Cabbage and Apples

We usually prefer our pumpkin pie chilled, but we love these warm. And you won’t want to skip the caramel. It’s definitely worth the quick extra step!

 

Pumpkin Pie Stuffed Apples (GF/DF)
 
Author:
Recipe type: Dessert
Serves: 8 servings (1 pie)
 
These rustic little treats are perfect for fall. Mix and match different orange squashes or use your own pumpkin pie filling recipe!
Ingredients
  • 4 very large apples (I use red delicious)
  • 2 cups pumpkin or orange squash puree (here are instructions for making your own)
  • ½ cup full-fat coconut milk
  • ¼ - ⅓ cup coconut sugar (1/4 if you are using caramel sauce, ⅓ if not)
  • 2 eggs
  • 2 tablespoons melted butter (optional, for those who don't need it to be dairy free)
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon nutmeg (preferably fresh grated)
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • lemon (sprinkle on apples to prevent oxidation)
Instructions
  1. Preheat the oven to 350.
  2. In a food processor, puree all pumpkin filling ingredients (everything minus the apple and lemon). Alternately you can use a good masher, however this will not work if your pumpkin is very stringy.
  3. Carefully and confidently, hollow out the apples - slice them in half (from stem to bottom). WIth a knife, carve out the apple on each side leaving the core intact, then scoop out the core with a good spoon (I used a grapefruit spoon). Leave about ¼" of apple attached to the peel. Sprinkle each shell with a little lemon before moving on to the next.
  4. Fill each shell with pumpkin and bake for 45 minutes to an hour, until done.
  5. Serve warm with Easy-Peasy Caramel Sauce.