Maple Roasted Pears & Sweet Potatoes

by Susan on October 21, 2014

I will roast just about any fruit or vegetable, any time of the year. Come fall and winter, though, I’m utterly obsessed. While roasting sweet potatoes is a pretty standard way to prepare them, throwing pears into the mix is a little bit unexpected. Add maple syrup and butter to the equation and it’s a little bit more than awesome.

While I made some simple pork chops to serve with them, these would also taste great with chicken. The extra maple-butter glaze was delicious drizzled over the meat! Apples would work just as well as pears, and other root vegetables like parsnips would be options as well.

If you can’t or don’t do butter, try using coconut oil instead. And while I think the flavor of pure maple syrup is perfection here, raw honey would work as well.

Maple Roasted Pears & Sweet Potatoes

4 medium and firm pears, peeled, cored & cut into chunks
3 medium sweet potatoes, peeled and cut into chunks
1/4 cup butter or coconut oil
1/2 cup pure maple syrup
1 tsp. cinnamon

Preheat oven to 375.

Place pear and sweet potato chunks in a large bowl.

Melt butter or coconut oil in a small pot over low heat. Add maple syrup and allow to cook just until bubbling. Remove from heat and pour over pear and sweet potato.

Season mixture with cinnamon and salt, tossing to thoroughly coat.

Spread out on a rimmed baking sheet or jelly roll pan covered in aluminum foil. Place in oven and cook for about 40 minutes (or until sweet potatoes are your desired level of softness), stirring occasionally with a wooden spoon.


Grain-Free Blueberry-Lemon Mug Muffin

by Susan on October 20, 2014


Mug muffins are my favorite breakfast for busy mornings that are a little too chilly to call for a smoothie. I’ve made so many different variations but created this one particularly for my daughter, who loves anything lemon.

This is a great recipe to share now, as I’m devoting this week to natural sweeteners on my Facebook page. You can sweeten this mug muffin in so many different ways. I tend to use liquid stevia just because it’s the most convenient method (just a couple of drops, versus dirtying a measuring spoon). Raw honey, maple syrup or granular stevia or palm sugar would work as well.

I do like to dust my blueberries in a little coconut flour before adding them to the “batter” to prevent the blueberry juice from dying the whole muffin. It’s an optional step if you’re in a rush, though, as beauty isn’t really as important at breakfast time as speed and flavor!

This mug muffin is grain, gluten, dairy, refined sugar & optionally nut-free.

Grain-Free Blueberry-Lemon Mug Muffin

1 egg
1 tbs. coconut flour, plus extra for dusting berries
1 tbs. almond flour/meal OR 1 tbs. ground flax
1/2 tbs. melted coconut oil
juice & zest of 1/2 lemon
1/2 tsp. baking powder
pinch of salt
couple drops liquid vanilla stevia (or other natural sweetener, to taste)
1/2 tsp. vanilla extract (optional)
2 tbs. frozen blueberries

Crack egg in a greased microwave-safe mug or bowl. Stir in all remaining ingredients except berries. Toss the berries in a little coconut flour just so they’re coated. Gently fold into egg mixture.

Microwave on high for 2 minutes. Eat right out of the container or invert onto a plate and enjoy like a traditional muffin.


Spaghetti Pie

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This week I’m my Facebook page I’m all about GMO awareness and trying to avoid them. Corn is such a tricky ingredient, and should always purchased organically if you want to avoid GMOs. Another way to avoid genetically modified corn is by avoiding the grain altogether. I make a grain-free “corn” bread out of almond [...]

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French Fry Pot Pie

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This is more of a shortcut recipe than I’d usually present, but this week I’m trying to focus more on the quality of ingredients used than very involved dishes. For example, for tonight’s dinner I used grass-fed beef, grass-fed cheddar, organic frozen french fries and organic canned tomatoes. The dish was still inexpensive and easy [...]

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Baked Pasta with Sausage, Tomatoes & Cheese

October 13, 2014

It’s a very rare occurrence that I’d share two pasta dishes in a row, but I made this one for a very special someone. I had the girl for dinner tonight and she had one request: cheesy pasta. While it was tempting to make it dairy-free, or to otherwise fiddle with the concept I decided [...]

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Pasta with Pumpkin & Sausage

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I couldn’t do a week featuring pumpkin recipes without throwing at least one savory dish into the mix. I decided to try pasta, as the one time I made a pumpkin pasta recipe it was an epic flop. Even *I* didn’t like it, and I stubbornly try to embrace pumpkin in every way, shape and [...]

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