This pumpkin bread recipe is the reason I bought my Clean Eating with a Dirty Mind cookbook. I saw a picture of this bread on Instagram and followed the links back to the cookbook author’s page. I scrolled through her pictures for a few minutes, then clicked on the link in her profile and bought the book on Amazon. It came a few days later, and this recipe was the first one I tried.
The first time I made this recipe, I didn’t have the proper ingredients. I made it with regular almond flour instead of fine ground, and I used regular sugar instead of coconut sugar (because I just wanted to make something out of this cookbook so bad and I couldn’t find the ingredients without making a special trip to the “fancy” grocery store in town). Obviously, the bread didn’t turn out as well as it could since I was subbing ingredients, but it was pretty good.
This time, I followed the recipe exactly. You will need a food processor for this recipe, so make sure that you have all the correct equipment before you begin. I would definitely recommend getting the fine ground almond flour, because it makes the texture of the bread better.
The bread is still a little heavy and dense, but overall it is really good. I don’t think this one could trick someone into believing it was not Paleo, though (the cookies I made last week were THAT GOOD!).
Jeff and I have really been trying to eat better and start living a healthier lifestyle lately. We attempted a Whole30 last month, but I didn’t plan well enough and we fell off the wagon in the middle of the month, so we didn’t actually complete a true Whole30. However, we did stick to it long enough to experience a lot of the non-scale victories that Whole30 is famous for.
Both of us felt better when we were eating clean, and as we have reintroduced foods that were not allowed on the Whole30 back into our diets, we have really been making an effort to listen to our bodies and pay attention to how certain foods make us feel.
It didn’t take me long to discover that anything made with corn or cornmeal is not my friend (which really hurts my feelings, because cornbread and chicken dressing are pretty much my favorite foods). While I don’t know if I am ready to completely give up those foods, I have decided that I’m going to save them for special occasions like Thanksgiving and Christmas and eat them sparingly on those occasions.
As we’ve been trying to figure out what to do post-Whole30, I’ve been reading a lot about the Paleo lifestyle. While I’m not sure that we want to go in 100% on the Paleo train yet, I am really interested in learning more about the lifestyle. One thing that I have noticed a lot of Paleo chefs do is recreate traditional recipes in a healthier way. While making “treats” is not permitted on the Whole30, it is a common thing in the Paleo world for people to use clean ingredients to make dupes of their favorite treats like cookies, pancakes, and even ice cream.
I’m very skeptical about being able to make tasty treats with no flour, butter, milk, or processed sugars, but I am willing to try it.
Thanks to Instagram, I found Vanessa Barajas, the author of Clean Eating with a Dirty Mind, which is a cookbook filled with 150 Paleo-inspired recipes. I immediately bought the cookbook with plans to choose some of our favorite treats to see if they can trick our taste buds.
Each Tuesday of this month, I will be sharing a favorite treat of mine (with my traditional family recipe, for those of you who are not on a Paleo diet) AND the Paleo trick for recreating that sweet treat in a healthier way from this cookbook. I will be giving you my honest reviews of these recipes – what I like, what I don’t, and even Jeff’s (always brutally honest) comments.
Here are the recipes that I will be putting to the test this month:
Nestle Toll House Original Chocolate Chip Cookies vs. Clean Eating Soft Batch Chocolate Chip Cookies
Traditional Pumpkin Bread Muffins vs. Clean Eating Pumpkin Bread Muffins
Peanut Butter Balls vs. Clean Eating Almond Butter Cups
1001 Chocolate Chip Cake vs. Clean Eating Death By Chocolate Cake
I hope that you’ll join me for Trick or Treat Tuesdays this month!
My Mamaw Gibson has been bringing this fruit salad to every family event and church social for as long as I can remember. It is one of my favorites. It’s also my brother’s absolute favorite fruit salad ever and he always requests it when we all get together. It makes the perfect sweet summer treat.
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 can sliced peaches, drained
2 bananas, sliced
1 can strawberry pie filling
Drain the canned fruit really well and pour into a large bowl. Add sliced bananas. Pour strawberry pie filling over the top and mix well. Refrigerate before serving.
Fun fact about me: Milky Ways are my FAVORITE kind of candy bar. I love the combination of chocolate and caramel in pretty much any form, but Milky Way gets it done 100% right every time. Because of this, I am apt to try anything Milky Way flavored.
Last night, my husband and I both wanted something sweet after our Spicy Pork Tacos. I had a German chocolate cake mix, and I wanted something to put it over the edge and make it great. Thankfully, on my way home from a rough day at work yesterday (the fire alarm went off for an HOUR during the last class of the day because they were checking the new alarm system 😡😡😡), I picked up a bag of fun sized Milky Ways. There were some left after my commute home (it’s a miracle!), so a plan started to come together…
I decided I was going to forge into unknown territory and create a Milky Way cake. I’m so glad I did (my jeans won’t be, and I may have to walk a few extra miles this week, but my tastebuds are happy).
Here’s what you need:
1 German chocolate cake mix (prepare according to package directions in a 9×13 pan)
8 fun sized Milky Way candy bars
1 can sweetened condensed milk
1 tub of cool whip
Chocolate and caramel syrup (for garnish)
Bake the cake in a 9×13 baking dish and let cool. Once cooled, poke holes in the cake with a fork. Poke it up really well. You want the mixture you’re going to pour over the cake to really soak in.
Melt the Milky Ways in the sweetened condensed milk in a pot over medium heat. Stir constantly until the candy is melted and the mixture is smooth. Pour this mixture over the cake. Allow the cake to sit and soak in this mixture for as long as you can – the longer the better. Overnight would be great, but I couldn’t wait that long to try this bad boy, so I let mine soak up the Milky Way goodness for about an hour.
Spread the cool whip over the cake and drizzle chocolate and caramel syrup on top. Chill before serving.
This cake is probably the best thing that’s happened this week. Just sayin.