Bring on fall!

I am ready to wear sweaters and boots with colorful scarves, but most of all I am ready to eat lots of hearty fall vegetables and stews!
Fall just makes me wanna cozy up to a fire with a bowl of chili or soup and watch football! Aaahhh...

In the south we don't get many days like this, but I will take what I can get.

Today, I woke up and was in the mood for soup and pie! Ha- what a combo. Since fall is the perfect time for pumpkins- I decided to make a pumpkin pie. Not just any old pie, but a Grain Free Pumpkin Pie!
It was not difficult at all and only took about 20 minutes prep time. That is fast!
I also made an Italian Wedding soup (Jason's favorite). I am very excited to share both of these recipes with you. They are easy, hearty and full of nutritious veggies and lean meats.
Enjoy!

GRAIN FREE PUMPKIN PIE

Crust Ingredients:
1 cup Almonds
1 cup Walnuts
1/4 cup Coconut oil (melted)
1/8 tsp salt
1 tsp cinnamon

Preheat oven to 350 degrees F.
In a food processor or blender- combine the walnuts and almonds till a flour like consistency. Mix with oil and press into a greased (with coconut oil) pie pan. Bake for 20 minutes till edges are browning.

Pie filling :
1 1/2 cans Pure Organic Pumpkin
1/4 cup Local honey
1 tbs Pumpkin Pie spice
3 Organic Eggs
1 tsp pure vanilla
1 tbs coconut milk (to thin)

This filling should be spreadable not liquidy!!!
Mix all filling ingredients and blend with blender and pour in pie crust (after the 20 minutes)
**You can top with crusted walnuts and cinnamon if you like.

Bake for 1 hour or until toothpick comes out clean.
Let sit to cool before serving. It needs to rest!
Serve with dairy free vanilla ice cream or whip topping.


ITALIAN WEDDING SOUP

Meatballs:
1 1/2 pounds Grass Fed lean Beef
1 egg
1/2 cup Parmesan Cheese
3 garlic cloves chopped
1 Tbs fresh basil
1 Tbs fresh oregano
1 tsp sea salt
1 tsp pepper

Mix together into small balls (approx 30). Bake at 350 degrees for 20 minutes ( till a medium bake).

** this is a great meatball recipe in general- you can use for many recipes.
** you may substitute with ground chicken and turkey as well.

Soup:
3 carrot stalks (chopped)
3 celery stalks (chopped)
1 medium onion chopped
2 tbsp Olive Oil
Dash- salt and pepper
2 garlic cloves
10 cups free range organic chicken broth
1 cup dry white wine
2 handfuls fresh spinach
1 tbsp fresh dill

In a heavy soup pot-
Sauté carrots, celery, onion, garlic in olive oil until sweating.
Add broth and wine. Boil.
Bring to simmer and add spinach and dill. Let cook 10 minutes.
Add meatballs (or serve over meatballs)

* feel free to add a brown rice pasta, quinoa, or any other veggies you might have!