Pumpkin Chocolate Chip BAGELS (Paleo!)

Paleo Pumpkin Chocolate Chip Bagels
Paleo Pumpkin Chocolate Chip Bagels

Okay. First off, I apologize. I cannot give you the recipe for these amazing little nuggets of bread-like happiness. HOWEVER, I can give you the recipe for this awesome Pumpkin Cream Cheese (non-dairy and paleo of course). You can get the bagel recipe yourself by making a Brittany Angell's Club Angel account. Yes, I was also super skeptical to pay $10 a year to get recipes. I mean, I have so many cookbooks, and do I ever use them?? Rarely. However, this recipe alone is worth $10. How else can you get a (pumpkin) bread like sensation? ITSSOGOOD. When I made these the funniest thing happen.... for the first time EVER, when following a recipe with chocolate chips, I HALVED the chocolate chip amount. I mean, who does that?! I was just afraid the dough would get broken up by too many chocolate chips. Imagine if I had kept the original amount... SO MUCH CHOCOLATE <33

The cool thing about this paleo non-dairy pumpkin cream cheese, is that when you spread the cream cheese on a warm bagel (and right after you make the cream cheese, because of the heat of the blender) the heat of the bagel softens the cream cheese. If you eat it and spread it right from the fridge, it will be a harder consistency. It's more like your typical cream cheese once it's harden in the fridge and you schmear it on the bagel. THIS IS SO DELICIOUS. I ate a few bites with a spoon ;)

Paleo Pumpkin Cream Cheese

Makes: 6 ounces (do yourself a favor and double this or quadruple it!)
Total time: 5 minutes


  • 1/3 Cup palm shortening
  • 1/3 Cup canned pumpkin
  • 1/3 Cup cashew butter
  • 2 teaspoons apple cider vinegar (don't worry ACV haters, you can't taste this) splash or little squeeze of lemon juice (just a dash) pinch or two of salt

1. Blend everything until it's super creamy and smooth. I used an electric hand blender and it turned out faaaabulous.

Paleo Pumpkin Chococlate Chip Bagels
Paleo Pumpkin Chococlate Chip Bagels

Personal Crust-less Quiche


I made these today, as well as last Sunday. Making breakfast in advance is amazzzingg. This takes about 20 minutes to make and 35 minutes to cook. While if I cooked each morning, I'd be spending 15-20 minutes. I'm saving sooo much tiiiiime! Do it do it do iiit!

Serves: 4
Prep time: 20 minutes
Cook time: 35 minutes

  • 3/4 cup diced yellow onion
  • 4 chorizo sausages (casing removed or diced small)
  • 1 cup mushrooms diced half large zucchinni diced (about 1 cup probably)
  • 2 large handfuls fresh spinach
  • 8 eggs
  • 4 tablespoons water
  • 4 slices of butternut squash (about 3/4 to 1 centimeter thick)
  • 5 teaspoons coconut oil or fat of choice
  • 1 green onion/scallion chopped

1. Preheat oven to 375
2. Turn a pan to medium heat and add 1 tsp fat or oil of choice
3. Add onions. Stir and let them get a little translucent, about 4-5 minutes.
4. Add in the sausage, zucchini, and mushrooms. Stir occasionally and let the sausage get a bit browned and the mushrooms and zucchini soften, about 10 minutes.
5. Add the spinach. Once it's wilted and mixed in, turn the heat off.
6. Take your four ramekins (if making individual) and oil the inside using about 1 teaspoon of oil or fat of choice.
7. Lay down one piece of butternut squash on the bottom of each ramekin.
8. Beat all eggs with 4 tablespoons of water in a large bowl.
9. Divide the meat and veggies into each ramekin evenly.
10. Pour the egg over each mixture evenly.
11. Sprinkle the chopped green onion over each ramekin.
12. Bake for 30-35 minutes.

The filling could easily make 5-6 servings, but I generally have half before I workout and half after, so I need a bigger portion. Plus, I just eat A LOT.  ; ) Also, be creative! You can add virtually any squash and veggie and meat combo.

Paleo Apple Cinnamon Crumb Cakes

Paleo Apple Crumb Cakes
Paleo Apple Crumb Cakes

Remember when I went apple picking? Well, I've made a zillion apple things with those zillion apples. YAY! :) I'm not too creative when it comes to baking, so I've called in reinforcements... amazing Paleo Bloggers with more experience and knowledge than me. Google and Facebook are awesome for finding these little gems. Oh yeah, Pinterest is pretty great... and addicting too.

I follow the Paleo Parents on pretty much every freaking social media outlet, but I came across this recipe when they posted it on Facebook, or I was linked to it from another one of their posts... who knows. I can click on one link and then keep going for hours until I've accumulated 30 recipes 'to cook next week'.

Makes: 9 mini loaves (I didn't have mini loaves so I used large muffin tins which filled 11)
Prep time: 15 minutes
Cook time: 30-45 minutes


Cake 1 1/2 C almond flour
2 Tbsp arrowroot powder
2 Tbsp tapioca flour
1 Tbsp cinnamon
1/2 C applesauce
1/3 C honey
1/3 C coconut oil
1 Tbsp vanilla
1 large apple, peeled with core removed


1/2 C almond flour
1/2 C slivered almonds
3 Tbsp palm sugar
1 Tbsp cinnamon


1. Sift together flours and cinnamon
2. Puree together in a food processor or electric mixer applesauce, honey, oil and vanilla until smooth
3. Pulse in dry ingredients until just combined and smooth – apple should have small pieces but not completely pureed
4. Pour into muffin or loaf pans, 2/3 full (a scant 1/3 cup)
5. In separate bowl, us fork to combine topping ingredients
6. Distribute toppings evenly over top of loafs
7. Bake at 350 degrees for 30 minutes until lightly browned

Let cool slightly before serving, to help them stiffen. Store at room temperature for a day or two – or refrigerate up to a week before freezing. *My muffins came out less breadlike than what it should have been and what the Paleo Parents' images look like. They said that it might take longer since it's muffins instead of mini loaves, however, if this recipe make 9 mini loafs and 11 muffins, I would think that the muffins would take a bit LESS time. I baked them for 40 minutes and the instead was still a bit gooey. Great flavors though, and the texture doesn't bother me, but it wasn't bread-like.

Paleo Apple Crumb Cakes
Paleo Apple Crumb Cakes

Note: I made these before I started my 21DSD! These are not allowed because of the honey in them. But I recommend them if you're not doing the detox!

Banana Chia Seed Pudding

Banana Chia Seed Pudding
Banana Chia Seed Pudding

GUYS! It's FALL! I wore my leather jacket to work today! It was in the 50's! OMG I'M SO EXCITED! :D

This is the greatest chia seed pudding of all tiiiime! I've made a few different kinds and different ways, but this way AWESOME. So crazy easy too!

Serves: 2
Prep time: 3 minutes
Fridge time: 7-8 hours, or overnight


1/4 Cup chia seeds
1 Cup unsweetened almond or coconut milk*
1 banana fresh or frozen (I only had frozen bananas sliced in baggies in the freezer. If you're using a frozen banana just make sure to take it out of the freezer 10 minutes before you make this recipe).
1/2 tsp vanilla extract
1/4 tsp cinnamon
Optional: 1 tbsp of sunbutter for topping
Optional: 1 tbsp shredded coconut for topping

*You can also use 1 Cup of canned coconut milk, but the consistency will be a bit thicker- it's not a bad thing, that way was delicious too! It's just personal preference.

1. Mash your banana in a bowl with a fork. (If you don't want lumps of banana in your pudding, then use an electric mixer, I however enjoyed the added texture... and ease!)
2. Pour in the almond or coconut milk and mix thoroughly. (In these pictures I used almond milk).
3. Mix in the chia seeds, vanilla extract, and cinnamon.
4. Once everything is incorporated, cover it and put it in the fridge- or pour into a jar and place in fridge.
5. Oh, and if you're feeling rebellious and need some extra healthy fats, spoon in some sunbutter when you're about to feast. Lipsmackingly delicious! Or throw on some shredded coconut!

Putting it in a mason jar is pretty convenient when you're late to work and need to grab breakfast! Just pack a spoon and you can eat your pudding and go through emails at work without the need for an oven or stove.

Banana Chia Seed Pudding
Banana Chia Seed Pudding

Breakfast Frittata


Whoops... I haven't posted a recipe in agesss. Weddings + Illness + Job shenanigans = less blogging  :(

This is my go-to breakfast. Go-to meaning that I eat some version of this about 4 times a week. Yes, I'm very creative with breakfast. HA I've made this (and variations of this) for several people and always receive rave reviews. Super simple and easy, and you can use whatever you have in your fridge!

Serves 2-3 people Prep time: 6 minutes Bake time: 4-5 minutes

  • 3 bacon strips
  • 1 tbsp bacon fat (from bacon strips)
  • 1/2 C diced yellow onion
  • 1 C sliced and quartered zucchini (I used yellow, but green is equally yum)
  • 4 large eggs
  • 1 1/2 tbsp water (or coconut milk)
  • 1/2 tsp salt
  • cracked black pepper
  • optional; 1/4 tsp cayenne pepper + chili powder

1. Turn your burner on medium heat under your stainless steel or cast iron skillet. (Must be stainless steel or cast iron because this pan will also be going into the broiler!)
2. Once your pan is nice and hot, begin cooking your bacon strips. Flip after two or three minutes.
3. Once your bacon reaches your ideal crunchiness, place them on a paper towel lined plate and blot the extra grease off the bacon. Once it cools, chop the bacon into small pieces.
4. You'll want to remove extra bacon grease from you pan depending on how fatty your bacon cuts were. You want about 1 tablespoon of grease left in your pan, enough to lightly cover the pans surface.
5. Turn the burner down to medium/low and turn your broiler on.
6. Add your onion and zucchini into the pan followed by your spices. Occasionally stir. You want your onions to turn translucent, about 4-5 minutes.
7. While your veggies are cooking, crack your eggs into a bowl and add 1 1/2 tbsp of water or coconut milk and whisk thoroughly.
8. Once your veggies are cooked, pour the eggs over the top and sprinkle the bacon pieces on top, as well as additional salt and pepper .
9. Put the pan in the broiler! Keep any eye on it- it can burn very quickly if you're not careful... believe me, I know!! ;) In my broiler 4:30 minutes is perfect. 10. Mangiare!

This recipe is even more bangin' when you dice up a spicy sausage and two green scallions. Yuuuuummmmm.