Pumpkin Fries

I have had a pretty little pumpkin sitting on the counter for a week or so, and I couldn't quite decide what to do with it. I knew I would eat it, and not use it for decoration or carve it, but I had a hard time deciding what to do. My food processor basically blew up the last time I used it, and I refuse to buy a new one. I regret that decision every day, but I am hoping that I will get a good one for a wedding gift! Nevertheless, I knew I wasn't able to puree the pumpkin to incorporate into a dish, so I decided to slice it into fries, roast it, and enjoy it that way! I have never actually cooked with fresh pumpkin and I was unsure of the best way to peel, cut, etc. I found this video on YouTube that explained it all perfectly! It was, surprisingly, really easy. I can't wait to own a food processor (or blender!) in the near future so I can use fresh pumpkin in more recipes. I heard that pumpkin flesh freezes well, so I may just have to buy a lot, cut it into pieces, and freeze it for use later in the year. OH, and DON'T toss the pumpkin seeds!! I have a recipe using those coming soon!

Ingredients:

• 1 pumpkin. Pie pumpkins and medium sized pumpkins work best. Don't go for the one you would pick out to carve.
• EVOO
• Spices of choice. I used salt, cinnamon, and cumin

Instructions:

1. Slice pumpkin into strips - roughly the same size.
2. Toss pumpkin strips with a couple Tbsp of EVOO and sprinkle with spices of choice
3. Line a baking sheet with parchment paper, and roast the pumpkin at 400 degrees for approx 30 minutes.
4. Enjoy! These were still good for my lunch 3 days later! But I wouldn't keep them longer than that.

Smoked Paprika Chicken Thighs

For the past week, or so, I have been honing in my diet. I had gotten pretty lax, especially on the weekends, and when it came to alcohol. I have felt SO great this past week and I am excited about the results that will come with strict paleo. I even celebrated my birthday this past weekend and ate mostly salads and had only 1 square of dark chocolate! I got affirmation this morning that this is how I should be eating by setting a Personal Record on my squat clean! All summer long I had tried to increase my weight, to no avail. Well, this morning I increased my weight on my squat clean  by FIFTEEN POUNDS! That means that I squat cleaned 130 pounds! I was so pumped!! I am certain that this had something to do with my clean diet. It's amazing what your body is capable of, if only you take care of it and feed it clean, nutritious, foods. This recipe is one that I made last week. Adam and I were both amazed at the flavor and we loved the crispy skin. It was so good that I had a thigh the following morning for breakfast, another at lunch that same day, then again the next day for lunch - that means that 4 out of my next 6 meals, I ate this!

Ingredients:

• 8 bone-in, skin on chicken thighs. Roughly 2 pounds or so.
• 2 Tbsp smoked paprika
• 1 Tbsp garlic powder
• 1 tsp cayenne powder
• 2 tsp salt
• 1 tsp ground pepper
• Juice of 1 lemon
• 1/4 cup EVOO

Instructions:

1. In a bowl, mix all spices. Stir in lemon juice and EVOO, until well combined. 
2. In a glass baking dish, place chicken thighs, then cover with marinade, and cover your dish with foil. Ensure that all sides of the chicken gets coated with this yummy goodness.
3. Allow to marinate for at least an hour, if you have the time to spare. If you don't then go ahead and pre heat the oven
4. Once they have marinated, pre-heat oven to about 420 degrees. With baking dish covered with foil, allow to bake for approx 35 minutes.
5. After they have cooked the full 35 minutes, uncover the dish, and broil the chicken for 3 minutes.
6. Remove from oven, and allow them to sit for 5 minutes before serving.
7. Consume, and try to save some for leftovers the next day.

I served this with roasted broccoli and sweet potato fries. 

Pumpkin Granola

If I have said it once, I have said it a thousand times. I MISS CEREAL! Pre-paleo, I could have literally eaten cereal for every meal. My favorites were Grape Nuts, Frosted Flakes, Lucky Charms, Honey-O's, and Honey Nut Cherios. YUM! My favorite part of it all was getting to the sweet milk once I had eaten all the cereal.
I was coming up with a new recipe to make grainless granola when I found this recipe on PaleOMG's website. I decided to make it, mainly because there is pumpkin in it! And, well, its October. So you should eat pumpkin every week! This may be the best grainless granola I have ever had. I poured almond milk over it and it made the perfect cereal! You can store the granola in an airtight container and it should for 7 - 10 days.

Ingredients:

• 1/2 cup sliced almonds
• 1/2 cup pecans, chopped
• 1/2 cup pumpkin seeds
• 8-10 dried dates, pits removed, then chopped
• 1/2 cup canned pumpkin (make sure you don't get pumpkin pie filling! There should be one ingredient - and that is pumpkin)
• 1/3 cup coconut oil, melted
• 1/3 cup unsweetened, shredded, coconut
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 2 Tbsp cinnamon
• 1 Tbsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• pinch of sea salt

Instructions:

1. Preheat oven to 325 degrees
2. In a large mixing bowl, add your pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and all spices. Mix well
3. Next, add your nuts, seeds, and chopped dates. Stir well to combine.
4. Line a baking sheet with parchment paper. Spread the granola evenly across the parchment paper.
5. Bake in oven for 30-40 minutes, stirring half way through.
6. Once it is finished, remove from oven and LET COOL. This will help everything harden and stick together.
7. Eat it alone, or pour almond or coconut milk over it for a delicious cereal!

Lemon Herb Chicken

I love using fresh herbs! Not only is the flavor more pronounced than dry herbs, but they make the kitchen smell so good! I don't always use fresh because, well, they are more expensive and I tend to let them go bad before I can finish them off. But occasionally I like to treat myself (and my taste buds) to fresh herbs! This chicken was SO flavorful and I just know it is because of the fresh herbs.

Ingredients:

• 2 lbs chicken (I used thighs)
• 2 meyer lemons, juiced
• 2 sprigs rosemary
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/4 cup EVOO

Instructions:

• Juice the lemons and roughly chop the fresh herbs
• Mix all ingredients, except the chicken, together in a small bowl. Put the chicken in a glass baking dish and cover with EVOO herb mixture. Let marinate in fridge for an hour or so.
• Heat skillet over medium high heat. Cook chicken for approx 6 minutes on each side, or until no longer pink.

I served mine with broccoli salad and mashed sweet potatoes.

Roasted Garlic Artichoke

Over Labor Day weekend Adam and I went to Atlanta with our dear friends Richard and Jen. We had such a great time and some awesome food! The first night at dinner we had Roasted Artichoke. I had never had artichoke before and I fell in love! It has a subtle flavor and is so tender. I wanted to have this at home but didn't really know how to cook it. I decided to roast it in the oven and I must say, it turned out pretty good! It wasn't quite as good as the restaurants, but I still enjoyed it.

Ingredients;

• 1 artichoke
• minced garlic
• EVOO

Instructions:

1. Preheat oven to 400 degrees
2. Clip the pointy tops of the leaves off the artichoke
3. Use as much minced garlic as you would like (I used a lot) and push the garlic all down in the artichoke
4. Drizzle with EVOO, making sure you get in between the leaves as well
5. Wrap the artichoke in tin foil and put in oven on middle rack for approx a 1.5 hours

Note: Once you get down to the heart, the prickly, fibrous hairs are not edible. You have to work to get to the heart, but it is well worth it.