This rich, creamy, luscious Paleo Pumpkin Panna Cotta is made dairy-free and it’s topped with crunchy spiced Cinnamon Cookie Crumble and a homemade dairy-free, honey-sweetened caramel drizzle. The perfect make-ahead, fuss-free holiday treat that you can feel good about eating.
We all know that with the holidays comes fussy recipes, especially desserts, that we covet and cherish every year, so we can savor the traditional flavors we have come to associate with the season. There is so much about this that I love and simultaneously I also find that possibly our time might be better spent in other ways. I would much prefer not to fuss with a complicated pie crust and rather enjoy my family or friends. I would prefer a more health-focused, smarter, more updated version of a recipe, in place of what we’ve always known.
This recipe brings the pumpkin pie vibes in a whole new way. Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle, OK so, it may sound complicated in it’s name, but it will take more time to say the name, than it will to actually make it (ok disclosure: that part’s not true). There is certainly time in set up with this one, but actual hands on minutes of cooking and prep, they are pretty minimal, by comparison to a pie. Plus, as far as I am concerned any holiday recipe that doesn’t require an oven, that’s a win for every one. This single recipe can be made in much smaller serving sizes, serving up to 8, depending on the vessel you choose to serve in.
This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.
In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.
For my granola loving friends, I am super excited about this how-to and recipe. Most commercial granolas, even when gluten-free, are loaded with gut-upsetting grains, and worse yet – vegetable oils and loads of sugar. After lots of experimenting and playing around, I created the perfect base recipe for this grain-free granola, with two variations. Sweet and Savory.
Using the formula for the base, you can get creative there with your favorite nuts and seeds and then when it comes to flavor combinations, the sky is the limit – so get creative and make it your own.