Paleo Pumpkin Cookies

Remember that interview I mentioned a few months back? Well, I got the position and recently relocated to begin my new job. Unfortunately with the new position comes a new – longer – commute, which means I’m now waking up at 0430 so I can have coffee and devotion time with Kevin and still leave the house in time to get to work.

These cookies have been a lifesaver.

paleo pumpkin cookies |

Leaving the house so much earlier means that I’m eating breakfast at 0530, and somewhere around 0830 I’m starving again. These cookies – packed with sunflower seeds, carrots, pecans, and pureed pumpkin are just what I need to pick me up and keep me satisfied until lunch.

I stumbled upon a similar recipe while searching for a way to use the can of pumpkin we had in the pantry, and making cookies seemed like a brilliant idea. Frankly though, you can’t even taste the pumpkin, so even if you aren’t a fan of the hearty orange autumn vegetable, I highly suggest you try these anyway!

paleo pumpkin cookies |

The beauty of these cookies is that you can easily substitute your favorite mix-ins. Don’t like sunflower seed butter? Use almond butter, or if you aren’t following a paleo diet, use peanut butter. If you aren’t a fan of carrot, use zucchini – or omit it entirely! (The first batch I made didn’t include carrot at all.) Experiment with what you like and see what happens!

Paleo Pumpkin Cookies

yields 16 cookies


1/2 sunflower seed butter (or almond butter, or peanut butter…)

1/2 cup pureed pumpkin

1/4 cup raw honey

2 eggs

2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp vanilla

1 cup sunflower seeds*

1 cup grated carrot*

1 cup raisins*

*Feel free to experiment with your own mix-ins! Just be sure to use about 3 cups of mix-ins, or your “batter” will be too wet.


Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Drop by tablespoonfuls onto a greased cookie sheet. Bake approximately 12-15 minutes or until golden brown.

paleo pumpkin cookies |

* Please note that although you can’t tell in the pictures, the sunflower seeds started to give the cookies a greenish hue. Don’t worry – this is perfectly normal! According to the internet, this sometimes happens because of the chlorogenic acid content in sunflower seeds. However, when I handed my husband a slightly green cookie made with sunflower seeds, he immediately dubbed these, “Bear Poop Cookies”. You’re welcome.


Paleo Dark Chocolate Mousse Cups with a Honey Pecan Crust

Hmm. That’s a pretty lengthy title. Unfortunately, I couldn’t really figure out how to shorten it. I could have just left it at “Dark Chocolate Mousse Cups” but my favorite part about this decadent dessert is the pecan crust, so I couldn’t leave that out! || paleo dark chocolate mousse cups 5

Yes, I know this looks like a Valentines Day dessert and theoretically should have been posted before today. But tomorrow is Husband’s and my six month anniversary (gasp!) and so this is sort of a two-for-one dessert. Plus, Kevin had to work on Valentines Day, so I made these while he was at work to surprise him when he got home, so the recipe wasn’t exactly ready for Valentine’s Day. Work with me, here. || paleodark choolate mousse cups 3

So I have a confession to make. I’m not a huge sweets and dessert person. It’s true – I’d much rather dig into a plate of french fries or some cheese and crackers or some other salty snack than dive face first into a bowl of chocolate mousse. It doesn’t really help that I’ve recently figured out if I eat too much sugar too late at night (read: after 1900, which hardly qualifies as late for most people) I won’t sleep, so I’ve been avoiding sugar for the most part. But I am married to a man who could probably live off of steak and chocolate, so I decided I’d whip up a special something for him to celebrate our anniversary. || paleo dark chocolate mousse cups 4

These babies are incredibly easy to make, which is a bonus in my house! The hardest part is waiting for the chocolate to firm up in the refrigerator, but it’s so worth the wait. You could easily make these without the honey and pecan crust at the bottom of the and just go with chocolate mousse, but I needed something to go with the chocolate, and what better than blended honey and pecans? Total win.

I used a mix of 86% intense dark chocolate and a little bit of semi-sweet baking chocolate to sweeten it up a bit. I prefer my chocolate darker and more intense, so feel free to use whatever percentage you’d like! You could probably experiment with flavors as well…and now that I’m thinking about it I bet using a spicy maya chuao chocolate bar for this would be insanely good. The sky’s the limit with this! || paleo dark chocolate mousse cups 2

Paleo Dark Chocolate Mousse Cups with a Honey Pecan Crust

serves 8

active time: 10 minutes

inactive time: 2-3 hours

Crust Ingredients

2 cups pecans

4 tbsp coconut oil, melted

1/2 tsp cinnamon

1 tbsp honey

Mousse Ingredients

1 can full fat coconut milk, refrigerated overnight (or coconut cream)

8 oz dark chocolate, broken into pieces


Make the crust: Add the pecans to a blender and grind until coarsely chopped. Add cinnamon, coconut oil and honey and continue blending until crust forms a thick paste. Divide the crust evenly between eight serving cups and press down. Refrigerate while you make the mousse.

Make the mousse: In a small saucepan on low heat, combine the coconut milk and chocolate. Important note: your coconut milk must be solid in order for this to work. Refrigerating a can of full fat coconut milk overnight should solidify it but it doesn’t always work (I have no idea why), so if you’re worried, you can just use a can of coconut cream instead. Stir the coconut milk and chocolate mixture over low heat until a gorgeous dark chocolate sauce forms. Pour chocolate evenly between all eight cups and refrigerate for another 2-3 hours or until set. Garnish with unsweetened coconut flakes (or a strawberry, or a mint leaf, or any number of pretty garnishes) and dig in! || paleo dark chocolate mousse cups

Happy Belated Valentines Day!

Cantaloupe Lassi

You ever get an idea in your head that just won’t go away, no matter how weird it is? Even though you wonder how it will ever possibly turn out and in fact it could end up to be something totally disgusting, yet it could on the other hand turn out to be something completely awesome?

That’s what happened here.

melon 5

Allow me to explain. Last week in California, The Man got an absolutely beautiful cantaloupe. Like, perfect. It was deep orange, sweet and juicy…it practically melted in your mouth.

In a good kind of way. Not in a mushy, overripe melon kind of way. Did that make any sense?

melon 1

Anyway. As I was eating this delectable melon, I got this craving to just…drink it. Again, weird? And then the idea of drinkable cantaloupe just sort of morphed into my version of lassi.

Invisible internet friends: meet cantaloupe lassi.

melon 2

For those of you who don’t know what lassi is, it’s an Indian beverage traditionally made with yogurt and spices – usually savory, with ground cumin and almonds, but it can also be made sweet by adding fruit and/or sugar. And for the record, it’s 100% refreshing. A little too much for me to drink with a meal, but as a dessert it’s just about perfect.

In the spirit of paleo, I nixed the yogurt for this recipe and used coconut milk instead. Then I added some ice, honey, and cinnamon.

And then, with just a little trepidation, I took a sip.


*cue cheesy picture*

Yeah, it was that good. But so worth it. As in, I expected this to be a total waste of melon and coconut milk and instead I ended up drinking both glasses by myself. For lunch. True story.

I guess you kind of have to like cantaloupe for this to work for you, although I imagine substituting strawberries or mango would be almost as good. Although in that case, I guess this could also be called a smoothie. Oh well, whatever.

Lassi sounds much more exotic, don’t you think?

WHAT YOU’LL NEED (makes two small or one large beverage)

2 cups cantaloupe chunks

1/2 cup coconut milk, chilled

1/2 cup ice

tbsp honey

cinnamon for sprinkling


In a blender, combine melon, ice, honey, and cococonut milk and puree. Pour into glasses and serve with cinnamon on top. Done!

melon 4