Seasonal Paleo Pumpkin Cakes

Dessert, Seasonal
pumpkin cakes

Pumpkin Cakes

With festive Thanksgiving around the corner and with November being Diabetes Awareness Month, I really want to make my next couple of posts about how to make this Thanksgiving a delicious and healthy one! I am creating yummy foods packed with pumpkin, spice, and everything nice… and can’t forget healthy too! Today’s Thanksgiving featured treats are Pumpkin Cakes with Pecan Praline! I found the recipe on this month’s Paleo Magazine issue. These are amazing because they are paleo, but I have made a few alterations to make them sugar free and low carb too. Perfection for that Thanksgiving feast.

pumpkin cakes mixture

Pumpkin Cakes Mixture

Pumpkin Cakes

Ingredients:
3/4 cup almond flour
1 T coconut flour
1 t cinnamon
1 T pumpkin pie spice
1/2 t salt
1/2 t baking powder
1/4 t nutmeg
2 eggs
1/2 cup pumpkin puree
1 T coconut oil, melted
3 T sugar free honey
1 t vanilla

Directions:
1. Mixed together the dry ingredients
2. Blend the eggs, honey, pumpkin, and vanilla until well combined
3. Add the dry ingredients and mix well
4. Pour into greased ramekins (muffin sheets work too)
5. Bake in a 350°F oven for 25 minutes
6. Let cool for 10 minutes, then remove the cakes from pan and let cool completely

Pecan Praline Topping

Ingredients:
1/3 cup sugar free honey
1/4 cup canned coconut milk
3 T chopped pecans
1 T butter

Directions:
1. Combine all ingredients over medium-high heat and then bring to a boil
2. Reduce the heat to medium low and simmer until the mixture thickens for about 10 minutes
*You could also just microwave the mixture to make your topping instead of using a stove
3. Remove from heat and allow to cool slightly
4. Drizzle the topping onto your cake and enjoy!

dinosaur eating donut with insulin needle

To Trick -or- To Treat?

Daily T1D Inspiration, Diabetic Tips, Healthy Eating Tips

Happy Halloween! Today is the day where we get our adrenalin pumping from spooky haunted houses and indulge in some tastebud stimulating candies. Before diving into those Halloween store bought candies and trick-or-treating sugar boosted treats, I wanted to share my short philosophy. My Halloween dinosaur and I will demonstrate.

Here is how a diabetic sees sugary foods and candies.. We do an overwhelming amount of math in our head to calculate how much insulin our body needs at the moment plus how much insulin is needed for the foods we are about to eat. While most others have a working pancreas that automatically does this math for them; we have become our own thinking, calculating pancreas. Well, in my philosophy I look at each sugary food that I am about to eat and contemplate, “Is it worth taking that extra insulin injection to eat this sugary thing that will only satisfy me for a second?” In some cases, yes, but in other cases, no. Type 1 Diabetics do not have to stay away from sugar, we can eat whatever we want.. However, it means that we just have to act as our pancreas and inject the amount of insulin needed. I tend to always answer my own question by saying, “No, its not worth that extra amount of foreign insulin and I do not want to take an injection.” I don’t want to mess up my numbers by sending it on a never ending roller coaster of ups and downs.

So this Halloween, ask yourself “Is this candy worth it?” before you eat something that is not of the “healthy lifestyle.” This will definitely help improve your thinking to making healthier decisions and will give you the confidence and support in being okay with saying “No” to the sugar. Saying “I don’t want the sugar” is a lot better than saying “I can’t have the sugar.”

Stick to the tricking and save the treating for some alternative healthier treats! For some ideas, check out my Recipes page.

banana zombies and coconut ghosts

Say “BOO!” to Sugar

Dessert, Recipes, Seasonal

Since it’s almost Halloween, I think it is important to be able to enjoy this wonderful holiday with some spooky “candies” too! I’ve made two healthy, delicious, Halloween paleo treats that both kids and adults can enjoy guilt-free! Banana Zombies and Ghost Truffles! There’s no need to worry about those blood sugar spikes with these creepy creative delicacies.

Happy Halloween!!

Paleo Ghost Truffles (gluten, grain, dairy, and sugar free)

paleo coconut ghost truffles

Paleo Coconut Ghost Truffles

paleo coconut ghost truffles

Paleo Coconut Ghost Truffles

Ingredients:

• ⅔ cup raw pecans, finely chopped

• 3 tablespoons cacao paste (or 100% dark, unsweetened chocolate), chopped
• ½ cup coconut butter, melted*

• 2 tablespoons of sugar free honey

• ½ teaspoon vanilla extract

• Pinch of salt

• ½ cup shredded coconut, unsweetened

• Handful mini Lily’s Sweets sugar-free chocolate chips

Instructions
:

1. Melt the cacao paste slowly in a bowl

2. Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.

3. Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.

4. Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.

5. Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.

6. Press three chocolate chips into each truffle to create a cute face.

7. Keep refrigerated as the coconut butter melts at temperatures above 72°F.

Banana Zombies (gluten, grain, dairy, and sugar free)

banana zombies

Banana Zombies

Makes: 12-15 Zombies

Time: 30 minutes

Ingredients:

• 3 large bananas


• 
3 tablespoons gently melted almond butter


• 
Lily’s Sweets sugar-free chocolate chips

• Sugar-free black frosting

Directions:

1. Peel bananas and slice into 1.5 inch chunks.


2. Skewer bananas with kabob skewers

3. Melt almond butter in microwave to a liquid consistency

4. With a spoon, drizzle the melted almond butter with over each skewered banana chunk while rotating it to get all sides

5. Place onto foil covered plate and place into refrigerator for 10 minutes so that the almond butter hardens a little


6. Take out of fridge and place chocolate chips on to the banana pieces for eyes and draw on a spooky zombie smile with the frosting.


7. Set on plate and enjoy!!