Paleo

Pumpkin Custard

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I LOVE pumpkin pie, but usually only eat it at Thanksgiving. What a shame! After making pies this year I thought, why not make a crustless custard and enjoy it any time as a side dish or dessert! Winning idea! It is a great way to get a little more squash in to your diet, with all of its healthy goodness.

A veggie side that tastes like dessert. Yes please!

Here is what I do:

1 15 oz can of pumpkin, I like Whole Foods 365 brand which is organic
8 oz of almond milk, I use Califia 3 ingredient unsweetened
3 T of arrowroot flour
1/4 cup monkfruit golden sweetener
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Mix all of the ingredients well.
Spray 4 ramekins* with oil spray, I use avocado.

Bake at 350 for 1 hour.
Let cool before refrigerating.
Must chill in refrigerator after baking to allow the custard to firm up.
I eat mine cold. Delish.

* My ramekins are about 4 inches in diameter and hold a little over 8 oz. I have also used glass weck tulip jars for baking these when my ramekins were in use.

Affiliate links:

This post contains some amazon affiliate links. I appreciate when you use affiliate links which help support this blog. Most things I share about here I purchase myself, but I do occasionally receive sample items from vendors to be able to test new things. I also have affiliate accounts with a few brands that I truly believe in. Rest assured I will not share about anything I don’t use myself and totally love!
Everything used in this specific recipe I purchased myself.

Superfoods to Feed My Microbiome

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In 2013 I discovered the autoimmune protocol and started a long journey of tremendous gut healing. It was all about REMOVING/EXCLUDING inflammatory foods and allowing my body to repair and restore my gut lining. I benefited a great deal from following that protocol for a number of years, perhaps lingering longer than I needed to, but eventually working in a fair number of reintroductions. There are still foods I avoid like nightshades and lectins.
But currently I am moving in to a phase where I am intentionally INCLUDING new superfoods to feed my microbiome Continue reading →

Sip Herbals Coffee Substitute Review

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Sip Herbals Coffee Substitute

It has been quite a LONG time since I had coffee. I went on the autoimmune protocol (AIP) in 2013 and coffee went away along with nightshades and a bunch of other things. Although I am not strictly autoimmune protocol any longer, nor even strictly paleo for that matter having done several successful reintroductions, I have not yet attempted to reintroduce coffee and not sure I really want to. Much of the world’s supply of coffee is contaminated with Continue reading →

Mint Pear and Caramelized Shallot “Salsa”

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Mint Pear and Caramelized Shallot “Salsa”

I haven’t had mahi mahi in a while but I am always trying to work in a few more varieties of wild caught fish. In my mind mahi demands a nice fruit based “salsa” on top, so I got to work trying to figure out what I had on hand to whip up with something yummy. It turned out so well I need to write it down here so I can recreate it soon!
Here is what I did. Continue reading →

Thryve Inside Gut Health Test Review

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Thryve Gut Health Test Kit

If you have been following me for a while then you know that I am a biohacker at heart. I am ALWAYS tinkering with something to advance my health goals. These days I feel pretty great most days, which I can assure you is HUGE progress, but there is always room for a little more. I attribute much of my healing to improvements in gut health. I have used gut health testing in the past as a barometer of my progress, originally with Ubiome, which went belly up in 2019 (pun intended) and then later with Viome. After having used both of those platforms I recall wishing there was a test that combined the bacterial diversity data of Ubiome along with the food recommendation/avoidance lists of Viome and voila, along came Thryve Inside.

What to expect? Continue reading →

Veggie Rice

~ paleogirl99 ~ 1 Comment
Riced veggies, fennel mint slaw, mahi with pear shallot and mint salsa and some hamama greens.
Ricing veggies is a great way to use up veggie scraps and to add plant variety.

Lately I have been focusing on plant fiber diversity which aids in increasing the diversity of the microbiome. Some bugs like some kinds of fibers while others prefer other types, so to keep them all happy you need to include lots of variety in your diet. One great way to diversify is to make veggie rice combos. There are lots of veggies that rice well. You can rice and freeze them in individual bags or as blends. It is also a great way to use Continue reading →

Tigernut Low Carb Cookies

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Tigernut Low Carb Cookies

Warning: These low carb cookies are dangerously good.
OK. You have been forewarned! Seriously though, over the last 7 years I rarely ate treats of any kind, but I am moving in to a phase of my diet with more inclusion, rather than exclusion and so I decided to create a low carb cookie I could enjoy as an occasional treat. These exceeded my expectations. I will say they are definitely Continue reading →

Coconut Za’atar Turkey

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Zesty za’atar and creamy coconut make a yummy combo!

I have just been introduced to the spice Sumac and I am a bit obsessed with it at the moment. My low histamine, AIP diet for the most part lacks the flavor profile “acid”…no vinegar (high histamine) and citrus is often iffy. So finding a spice that has a zingy acidic citrus note is a real Continue reading →

Creamy Dairy Free Chive Dressing

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Thick and rich ranch inspired dairy and egg free dressing

I have been craving a creamy salad dressing lately, something flavored like traditional ranch dressing. Admittedly it has been so long since I have had real ranch dressing I am not sure I remember accurately what it tastes like, but nonetheless I am trying to recreate what I recall. I googled dairy free recipes but they all seemed to include something I couldn’t have like egg, garlic or vinegar, so I set out to make my own version. This was my first go at it and I think it came out really delish Continue reading →