Fit Food: Autumn Recipes

 

I’ve got good news, and bad news.

The good news is I am going to share two autumnal recipes with you that have a comfort food effect while still considering your waistline.

The bad news is that by the time I had the presence of mind to take pictures, they had already been gobbled up. I mean, I got before pictures-just not after. So you’ll just have to imagine what the finished products look like.

Sorry. But not really. (It was yummy in my tummy.)

Pumpkin Bread

Since I ran out of almond flour, I haven’t been doing much baking. This was actually a good thing, as I have a video shoot coming up and tend to go balls to the wall on clean baking (and subsequently eating said clean baking) during the holidays.

But, luckily (or unluckily depending on how you look at it) TGIpaleo recently posted a recipe for breakfast bread that calls for coconut flour and flax meal as opposed to almond flour. Coincidentally, I had both of those things in my pantry, so I adapted the recipe based on my own preferences.

It. Was. Ridiculous.

 

 

Serve warm and top it with a little grass-fed butter, and your holiday comfort food cravings will be sufficiently satisfied.

 

 

What you need:

What you gotta do:

  • Mix together all dry ingredients in a small bowl.
  • Beat eggs and pumpkin together until smooth.
  • Slowly add dry mixture to wet mixture in batches.
  • Add nuts and fruit and pour into a well greased loaf pan.
  • Bake at 350 for about 50 minutes (Baking times will vary, but a knife inserted into the loaf should come out clean and the top should be golden.)
  • Eat the eff outa that thang. With butter, course.

Grass-Fed Stew

The inspiration for this stew came from 3 pounds of grass-fed meat that I had defrosted-for no good reason. I didn’t actually have a culinary bug at the time, but because I had defrosted the meat, I had to figure something out. So, I made the laziest possible stew and ironically, it got a rave review from my fellow eaters.

 

 

What you need:

  • 3 pounds of grass fed meat (I used two pounds of buffalo and one pound of beef.)
  • 28 ounce can organic crushed or diced tomatoes
  • salt and pepper to taste
  • 1 Tbsp cumin
  • 1 Tbsp dried thyme
  • 1 Tbsp dried rosemary

What you gotta do:

  • Season meat with salt and pepper and brown.
  • Add to crockpot, top with canned tomatoes and spices.
  • Cook on low for 6 hours.

Seriously, that’s it. This is one of the easiest things I have ever made and my friends absolutely loved it. We topped it with some grass-fed Kerrygold Dubliner and paired it with roasted brussels sprouts and beets. It’s also a great recipe that you can use as a base,  meaning you can add vegetables, other spices and so on.

Eat and be Radiant!