Category Archives: recipes

Thanksgiving Inspired Tapas

by Sarah | Leave a comment

We’re republishing this yummy Thanksgiving inspired Tapas post from last year because it was so darn yummy.  Steal a recipe or two (or all five) for your big dinner this year.

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Happy Thanksgiving! I know, I’m a couple days early, but I wanted to show you how I celebrated Thanksgiving with my bf  last week.  I’m currently visiting a friend in Florida so I wanted to celebrate with K before I left.  I decided to create a tapas inspired Thanksgiving because it is perfect for couples, small families or those who are scared of cooking a turkey (me!). With some prep the night before, this all came together in under an hour.  Can you believe it?! I think my favorite part was the aioli tossed potatoes and the fact that everything is bite sized.  Eating tapas helps me slow down, enjoy the meal and talk between tiny bites.  We had a bunch of leftovers too and who doesn’t love that?!

One thing I try to do before starting to prepare a huge meal is to write a schedule.  I jot down all the names of the recipes in the order that I should start them.  That gives me a general guide so I’m not standing over the stove wondering what to do next.  At the end of the post, I’ll share my schedule with you.  I think it’d be easier to understand after you read the recipes.

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Garlic Tossed Green Beans with Toasted Pine Nuts

  • Half of an onion
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • 1 lb green beans, trimmed
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • Fill a tea kettle with water and turn it on to boil.
  • In a large sauté pan, pour 1 tablespoon of olive oil and turn the burner onto medium heat.  After a couple minutes, when the oil has heated up, add the pine nuts.  Toss the nuts every couple minutes.  When they start to pop or turn slightly brown, use a slotted spoon and place the nuts on a paper towel to drain. Turn the burner off for a moment. This should take no more than six minutes.
  • Place the trimmed green beans in a medium sized pot.  Pour the boiling tea kettle over the green beans and turn the burner on high heat.  Time the beans for seven minutes.  The green beans should be cooked, but still crisp. Once they’re done, drain them in a colander.
  • While the green beans are cooking, finely chop half an onion and two cloves of garlic. Add the onion to the sauté pan that you toasted the nuts in. Sprinkle a little salt over the onions.  Cook the onions on medium low heat until they are soft and translucent, about five minutes.  Add the garlic and continue to sauté for two more minutes.
  • By this time the green beans should be finished boiling.  Add them to the sauté pan and drizzle the remaining tablespoon over the green beans. Sprinkle with salt and pepper.  Stir the beans around to coat them with onions and garlic and add the pine nuts.  Stir for another minute or two to incorporate all the flavors and serve.

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Brown Sugar and Maple Syrup Glazed Carrots

  • 1/2 lb of baby carrots or large chunks of full-sized carrots
  • 1/4 cup of maple syrup
  • 2 tablespoons of brown sugar
  • Preheat the oven to 375°.
  • Whisk together the maple syrup and the brown sugar.
  • Put the carrots in a cast-iron pan or a vessel that is able to be baked.
  • Add the carrots to the pan and pour the glaze over them.  Don’t worry if the carrots aren’t completely covered or saturated. The glaze will bake into the carrots just fine.
  • Cover the pan with tin foil to create a steaming effect.
  • Time for thirty minutes. Check the carrots by piercing them with a fork.
*These measurements are based on baking carrots for 3 people – increase as necessary.

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Roasted Brussel Sprouts

  • Stalk of brussels sprouts
  • 2 tablespoons of olive oil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Preheat the oven to 375°
  • Optional step: Wrap the stalk of brussels in plastic wrap and microwave for three minutes.
  • Whisk together olive oil, cayenne, salt and pepper.
  • Place the brussels sprouts in a glass baking dish and drizzle with olive oil mixture.
  • Place in the oven and bake for 30 minutes.
*I like my brussels sprouts nice and brown, if you don’t, check the sprouts every ten minutes.

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Aioli Tossed Potatoes

  • 1 egg – room temperature
  • 2 garlic cloves, pressed
  • 2 tablespoons olive oil
  • 2 tablespoons of vegetable oil
  • 1 tablespoon fresh lemon juice
  • sprinkle of pepper
  • 1 teaspoon of salt
  • 1 lb of very small potatoes
  • 2 tablespoons finely chopped fresh parsley
  • Bring a medium-sized pot of salted (add the tsp of salt) water to boil. Add the potatoes and cook until just soft.  Test the potatoes by piercing them with a fork.  About ten minutes.
  • Whisk together the room temperature egg, pressed garlic cloves, olive oil, and fresh lemon juice.  Sprinkle some pepper into the aioli.
  • Slowly drizzle in the vegetable oil, little by little while whisking the aioli.
  • When the potatoes are cooked, drain them and put them in a large bowl.
  • Toss the warm potatoes with aioli and parsley.
  • Let sit for 10-15 minutes before serving so that aioli soaks into the potatoes.

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Warm and Spicy Grilled Pork Skewers

  • 1/4 teaspoon cayenne
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon pepper
  • Juice from one large lemon
  • 3 tablespoons olive oil
  • 3 garlic cloves, pressed
  • 3 tablespoons roughly chopped parsley
  • 1/2 – 1 lb pork
  • skewers
  • The marinade must be made the night before; please keep that in mind.
  • Whisk all the spices, garlic, lemon juice, parsley and olive oil in a bowl.
  • Cut up the pork pieces into quarter-sized chunks and place in a single layer in a shallow nonmetallic dish.
  • Pour the marinade evenly over the pork pieces, cover with plastic wrap and place in the fridge. Ideally, you should stir the pork two or three times over the course of 8-12 hours.
  • 8-12+ hours later, place the pork pieces onto skewers.  If you’re using wooden skewers, soak them in water for at least twenty minutes prior to grilling.
  • Place the pork skewers on the grill or broil them.  I used a George Foreman grill and it took approximately 6 minutes to grill each group of skewers.

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Also shown in the photos are cranberry goat cheese topped crackers and mini no bake pumpkin pies.  I picked up the goat cheese from Trader Joe’s; served at room temperature, it is the perfect appetizer. The mini pumpkin pie recipe will be shared tomorrow, so stay tuned 🙂

After typing all those recipes, I realize that seems like a lot to do, but with a little preparation it comes together quickly.  The night before you can prep by washing the carrots, brussels, green beans and potatoes.  Chop a big pile of parsley and make the marinade and the aioli as well.  I also did a mental walkthrough of all the recipes and pulled out garnishes, gadgets, pots, pans and serving dishes for everything.  It’s a small step, but it really helps on the morning of.  That way everything is sitting out on the counter ready to be grabbed at a moments notice.

The day of, start by making the brussels sprouts and carrots.  Then bring several pots of water to boil for your beans and potatoes.  After your green beans are completely finished and the potatoes are tossed with aioli, quickly grill up the pork skewers.  By that time the oven veggies should be finished up and you are ready to serve dinner!

Pumpkin Pudding!

by Katie | Leave a comment

Pumpkin is our ingredient of the season. We have all sorts of sweet and savory dishes, as well as a face mask to wear while drinking your lattes.

I don’t remember when or if I’ve ever made a homemade pudding before, but the idea of making a homemade pumpkin pudding has been on my mind for a few weeks now. Finally, with snow on the ground yesterday and plans for a cozy day at home, I made a batch and it was delicious!

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When searching for recipes, I was looking for a basic pudding with pumpkin and spice in it. What I found were many recipes for baked pumpkin custards (almost like mini pumpkin pies but without the crust). I also found many pumpkin puddings that used boxed-pudding shortcuts or had unnecessary ingredients. I wanted something with simple ingredients from scratch. Finally, I happened upon a few that looked like tried-and-true pudding recipes, and I ended up taking some ideas from one and some from another to develop the final recipe written below.  
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Using a few staple ingredients, it’s relatively easy to whip up a homemade pudding. The key to success is to never. stop. whisking. Whisking the pudding as it cooks will eliminate clumps and stop the pudding from burning on the bottom of the pan. The other step you’ll want to be careful with is tempering the yolks.  Tempering eggs is done whenever you want to add eggs to a hot liquid, but you don’t want to scramble the eggs. To temper the yolks, you’ll slowly pour some of the hot milk mixture into the yolks while constantly whisking them (there’s the whisking again!). You add enough of the hot milk mixture until the temperature of the yolks is fairly warm, and at that point you can then pour the yolk mixture into the pot with the rest of the milk without fear of scrambling.

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Calder and I ate this pudding as an afternoon treat while the boys napped (parents have all the fun!). I served it in these little Duralex Gigogne tumblers that I had picked up on sale with this pudding in mind… I’ve really put too much thought into this one dessert. BUT if you do make this pudding, serving it in these glasses will make your childish treat more refined. And now that I have the tumblers, I see many more pudding afternoons in my future (I’m really overindulging in this parenting gig now).

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Pumpkin Pudding!

Pumpkin Pudding!

Ingredients

  • 2 cups whole milk
  • 1/2 cup + 2 Tbsp brown sugar
  • 3 Tbsp corn starch
  • 3 egg yolks
  • 1 cup pumpkin puree
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/16 tsp ground cloves (or a pinch!)
  • 1/16 tsp ground ginger (or a pinch!)

Instructions

  1. While whisking, bring the milk, sugar, and cornstarch to a boil in a large saucepan over medium-high heat.
  2. Boil for approximately 2-3 minutes, whisking constantly. If the mixture is bubbling wildly, you can turn it down slightly. I also use the method of picking up the pot or sliding it off the burner for a few seconds if it's getting too hot.
  3. Gradually pour about a cup of the milk mixture into the egg yolks, constantly whisking the yolks as you do this.
  4. Pour the egg mixture into the pot with the rest of the milk. Return the pudding to the stove and cook over medium heat for 3 minutes while whisking constantly.
  5. Remove the pudding from the heat, whisk in the pumpkin, salt, and spices.
  6. All the pudding to cool and set before serving. We ate it while it was still a touch warm, and it was delicious.
https://liveseasoned.com/pumpkin-pudding/

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It was absolutely delicious served plain, but I also added a bit of whipped cream and sprinkle of cinnamon. Best November snow day treat ever.

Cauliflower Soup!

by Katie | 2 Comments

I know what you’re thinking. Cauliflower soup? Where’s the pumpkin? Well, this chunky soup is packed with our favorite fall gourd.

Kidding! This wasn’t a post we were planning, but I cooked a pot of this soup on Tuesday and had to share it with everyone because it was so delicious. In addition to eating leftovers for lunch, Alex also requested it for breakfast the past couple of days!

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When the days get cooler, I crave all types of soups, and while I make most at home, I’ve always shied away from cheesy soups because I’ve had the bad luck getting the cheese to melt without creating a greasy and clumpy mess. I can’t say for sure what made the difference this time (following instructions, maybe?), but the soup turned out perfectly. I think I may use  this same base recipe for a broccoli version next.

The original recipe can be found here, and it was so perfect that I my changes were minor.

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Cauliflower Soup

Cauliflower Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 medium cauliflower head, broken into florets
  • 2 1/2 cups water
  • 1 vegetable bouillon cube
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 3/4 tsp salt
  • 2 cups 2% or whole milk
  • 1 cup shredded cheddar cheese

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Add the carrot, onion, and celery. Cook, stirring once in a while, until the onions are translucent (about 5 minutes).
  2. Add the cauliflower, water, and bouillon. Keep the soup at a gentle simmer for about 10-15 minutes as the vegetables cook.
  3. In a medium saucepan, heat the butter over medium-low heat. Whisk in the flour, salt, and pepper until smooth. Continue whisking and slowly pour in the milk. Whisk until smooth. Bring the milk to a gentle simmer over medium heat, stir once in a while, and cook for about 2 minutes until thickened. Reduce heat to low and stir in the cheese until melted.
  4. Stir the milk mixture into the soup and serve.
https://liveseasoned.com/cauliflower-soup/

We found that this soup reheats well, but doesn’t last long! I think this has started a little cauliflower kick in our house. Up next, this roasted cauliflower and garlic dip.

Cooking with Kids : Pumpkin Muffins

by Katie | Leave a comment

Pumpkin is our ingredient of the season. We have all sorts of sweet and savory dishes, as well as a face mask to wear while drinking your lattes. Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a two-year-old. If you’re new to the series, read our first post that provides our detailed tips for cooking with little ones; subsequent posts are less detailed.

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You may have seen these pumpkin muffins on Instagram, they spent Halloween week masquerading around the house as spiders. After browsing the Halloween baking supplies on sale, Alex picked out the spider holders, and they dictated our afternoon baking activity.

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It had been a couple of weeks since Alex helped Calder and I in the kitchen (somehow we had even skipped our usual weekend pancake session), and I didn’t realize how much he was yearning for some kitchen time until we started these muffins. The kiddo went ballistic when I put “his” measuring cup and spoon in front of him. I wish I had a recording of his excited giggles/yelps.

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In the first Cooking with Kids post, I mentioned using my phone to look up recipes while in the kitchen. While I do get recipes online, I’m proud to say that just as often I’m using cookbooks as my source. For this particular recipe (and much of my basic baking), I used the King Arthur Flour Baker’s Companion. I recently read an article about how kids today aren’t getting the experience of using phone books, dictionaries, and other physical resources because so often we just search for information online. While I could wax poetic about how much I love cookbooks for their recipe ideas, inspirational photos, and stories, I think Alex will pick up on all of those details himself if I just keep the books around and continue using them during our kitchen adventures.

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King Arthur doesn’t have a recipe for pumpkin muffins, but it does have reliable recipe for banana chocolate chip muffins with whole wheat flour. I just subbed pumpkin puree for the banana and white chocolate chips for the semi-sweet. I might have stuck with chocolate chips if we had any, but the white ended up being a delicious alternative, adding an an indulgent candy sweetness to these hearty muffins.

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On this particular day, I decided to let Alex try using the can opener. I knew (and I’m sure you do too), that there’s no way he would be strong enough to operate our basic opener, but sometimes I think it’s nice for him to figure out what we can’t do on his own rather than having me always telling him. With a two-year-old, letting them try can actually make your days a lot more peaceful because you won’t have the whole “you can’t do it/you’re too little”, “but i want to/whining” back and forth. Instead, they try, fail, and then we use “teamwork!” to open the can together.

After opening the can (and reminding Alex that the edges were sharp), I gave him a spoon and let him measure out the pumpkin. He started scooping the pumpkin into the measuring cup, but after a few minutes, the temptation was too much, and he ended up tasting the puree. One taste led to two and three, and he completely lost interest in measuring out the puree, so I finished the task. That was no big deal at all. I could have tried to keep him on task, but why cause a fuss that would stop him from eating the healthy pumpkin?

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Other than the pumpkin, the rest of our baking proceeded as normal. Alex measured and sampled. He smelled the cinnamon. He sampled, and spit out, the salt. He ate a few walnuts and a few white chocolate chips.

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Pumpkin Muffins

Pumpkin Muffins

Ingredients

  • 8 Tbsp butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips
  • 1 cup walnuts, chopped

Instructions

  1. Preheat the oven to 350F.
  2. Cream together the butter and sugar in the bowl of an electric mixer. Scrape down the bowl and then beat in the egg, cinnamon, nutmeg, pumpkin, and milk.
  3. In a separate bowl, whisk together the dry ingredients, and then gentle mix them into the pumpkin mixture.
  4. Spoon the batter into 12 muffin cups (grease the muffin cups if not using papers). Bake the muffins for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and cool for 10 minutes before removing them from the pan.
https://liveseasoned.com/cooking-kids-pumpkin-muffins/

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Bake these muffins, I promise they are anything but scary! Of course, if you’re looking to add a bit of spook to your table, we found the spider holders at Michael’s.

Pumpkin Chili

by Katie | Leave a comment

Pumpkin is our ingredient of the season. If you like this pumpkin chili, you might want to check out our stew and curry too!

Pumpkin Chili! In our house, chili was one of the first dinners that we learned to make. Our mom had a really simple, kid-friendly recipe (ground beef, canned beans and tomatoes, chili spice packet). Side note : can’t wait to teach Alex to make that one; look for that as a Cooking with Kids post in a couple of years. I was always really psyched to for chili night, but as I’ve grown, so have my tastes. Now I love a chili packed with fresh veggies, and fortunately for me, this chili has not one, but two types of pumpkin. Victory!

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I used two types of pumpkin because they each do something different for the dish. The fresh pumpkin holds its texture well when cooked, making it another vegetable that easy to identify in this chunky chili, while the pureed pumpkin adds a creamy texture to the chili liquid.

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Homemade Pumpkin Spice Latte

by Katie | 4 Comments

Pumpkin is our ingredient of the season. Today’s recipe is great for using up those last bits of pumpkin (just like this face mask potion!) when other recipes call for less than a full can.

We’re officially halfway through the fall season here on the blog, so it’s about time that we started crafting our own pumpkin spice lattes! Of course, in order to write this post, I had to do a little bit of research last week, stopping at Starbucks to taste the original before experimenting at home. Such. hard. work.

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The PSL syrup recipe I used is directly from A Beautiful Mess (hi there, we <3 you!). I just modified it slightly by halving all ingredients and upping the ratio of brown to granulated sugar. I made half a batch because I was worried about having more than I could finish, but fortunately, these are so good that I’ll have no trouble finishing the jar.

**Our dear friend Nicole provides a low-sugar version in the comments. Check it out!

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Pumpkin Curry

by Katie | 4 Comments

Pumpkin is our ingredient of the season. We’re a big fan of pumpkin desserts (cookies, and popsicles, anyone?), but we’re not opposed to drinking our pumpkin or putting it on our face! Oh, and if you like the idea of a pumpkin soup, but don’t want the spice of a curry, check out this stew!

I’m trying to figure out how to introduce this pumpkin curry. Here are my options : 1. it’s so easy to make! 2. it’s delicious; everyone, including little Luc and Alex, loved it! 3. on a personal note, cooking curry brings back so many awesome memories from my time visiting Sarah in Thailand. All three introductions are true, and together, they have me wanting to make a pot of this curry every night. You should probably make it too.

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In Sarah’s post about Bangkok, she briefly mentioned the cooking class that we took together at Silom Thai Cooking School. It was such a great traveling experience. I love eating Thai food, and I’m happy to experiment with recipes I find online and in cookbooks, but it was reassuring to have experienced teachers show us how to make a handful of dishes and confirm that, as I’ll show you today, making a delicious curry is really that simple.

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Whoopie!

by Katie | Leave a comment

Pumpkin is our ingredient of the season. We’re a big fan of pumpkin desserts (cookies, and popsicles, anyone?), but we also like our pumpkin in the form of brews and stew too!

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Ok, I know that our posts’ titles should directly identify their topic, but “failed pumpkin whoopie pies become kicka$$ pumpkin muffin tops with cream cheese frosting” seemed a bit too long. And now I’ve just given away the whole arch of this post, but really, the end result is so delicious that you’ll want to read through to the end and the bake a batch of these treats.

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Three Sisters Stew

by Katie | Leave a comment

Pumpkin is our ingredient of the season. After you’re done making this stew, serve a batch of these pumpkin cookies for dessert.

I may be taking some liberties in calling this three sisters stew, but whenever I see any combination of winter squash, corn, and beans, I think of the sisters. That combination of vegetables goes together in this savory stew as well as they grow together in the garden. What I’m trying to say is that this dish is fan-freaking-tastic. It’s delicious, is packed with vegetables, and pairs well with any number of meats. We served it with our favorite fried chicken, which is another recipe we shouldn’t keep to ourselves (look for it soon!).

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The recipe below is based off of this one, but with a few tweaks. For example, I can’t help but start a vegetable soup with diced onions and carrots, so we threw those in with the original recipe’s red pepper. I’m also a big fan of Rapunzel’s vegetable bouillon, so I substituted that in place of the chicken stock. Loving to garnish with avocados where ever we can (even in the form of avocado ice cream!), a few slices goes perfectly with this soup.

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In addition to those full-on changes to the recipe, I made a few basic swaps too. I used a can of fire-roasted tomatoes in place of the plum, and I used dried beans in place of canned. When it comes to beans, I almost never used canned. I’m just a fan of keeping dried beans in my pantry and then using our pressure cooker to soften them up on a moment’s notice. I’ll even make more than I need, using the extra for a dish later in the week or freezing them*. I also like that I can keep them in the cooker for a few extra minutes to create a cracked and really soft bean, making them even easier for Alex to eat.

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The recipe called for a garnish of toasted pumpkin seeds (if it didn’t I already had plans to add some – great minds!). I think we’re toasting pumpkin seeds on a weekly basis around here, primarily for adding to salads. I always toast them on the stovetop in a small cast iron pan. Put the pan over medium-high heat, add the pumpkin seeds and a sprinkle of salt. Toss them regularly and take them off the heat the moment they begin popping. Easy peasy… and like the beans you’ll want to make extra, but in this case the extra’s for snacking before dinner :-).

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If you’re like me, you may get the idea that you want to partially blend this soup when finished. It’s something about a soup with winter squash and beans that makes me want to grab the immersion blender. If you’re like that too, don’t do it. This recipe creates a nice, hearty vegetable soup, and I’m convinced that there’s nothing to gain by blending it. Make a batch and let me know what you think. In line with that thought, you’ll see that you have to add raw squash to the pot, which means you may have to spend some time peeling and chopping a raw pumpkin (unless you pick up a pack of the chopped and peeled butternut squash from Trader Joe’s!). At first I wanted to roast my pumpkin to make removing the flesh easier, but if I did that, then the pumpkin would be mushy and wouldn’t hold its shape well in the stew (a characteristic that’s great if you do plan on making a blended soup).

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Three Sisters Stew

Three Sisters Stew

Ingredients

  • olive oil
  • 1/2 large onion, diced
  • 1 large carrot, diced
  • 1/2 large red pepper, diced
  • 1 tsp cumin seeds
  • 2 cloves minced garlic
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 2 cups frozen corn kernels
  • 2 cups winter squash (pumpkin, acorn, or butternut) cut into 3/4-inch dice
  • 1 can fire-roasted tomatoes
  • 2 cups vegetable broth
  • 2 cans black beans, drained and rinsed
  • toasted pumpkin seeds
  • sliced avocado

Instructions

  1. Heat a couple of tablespoons of olive oil until hot. Add the onion, carrot, and red pepper. Sauté for about 5 minutes or until tender and the onions are clear.
  2. Add the cumin seeds and sauté for a few seconds until you can smell their aroma. Add the garlic, cinnamon, and cloves, and sauté for a few more seconds.
  3. Add the corn, squash, tomatoes (with their juices), and the broth. Bring the stew to a boil, cover, and simmer for about 15 minutes or until the squash is almost tender.
  4. Add the beans, cover, and simmer for another 5 to 10 minutes.
  5. If you would like the stew to have more liquid, you can always add more broth.
  6. Season to taste with salt and pepper.
  7. Serve with a garnish of toasted pumpkin seeds and sliced avocado.
https://liveseasoned.com/three-sisters-stew/

There you have it! A veggie-packed stew for a cool fall day, and if you have kiddos, you can teach them about the three sisters (not the Schu sisters!) over the dinner table.

*this week my extra beans were used to make a tex-mex black been dish with green chilies and more red pepper, and then those leftovers were used to make huevos rancheros!

(Paleo) Pumpkin Popsicles

by Katie | Leave a comment

Pumpkin is our ingredient of the season. So far we’ve used it to make some pumpkin butter, and cheated by using butternut squash to make a quick weeknight pasta.

Luc is able to eat solid foods now and teething in a major way, so I was inspired to make a round of pumpkin popsicles that he could enjoy with the rest of us because we have plans to ride the popsicle train well into fall! As for the paleo aspect of this treat, we aren’t paleo, and that was a complete surprise to me until I stumbled upon the info when trying to decide if I should drink the little bit of the mixture that didn’t fit in the molds or would that be crazy (answer : it’s not crazy, all the paleo folks are whipping up almost this exact mixture and calling it a smoothie).

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