Paleo Vegan Pumpkin Pie Balls

After a long hiatus...I'm back!  I apologize for falling off the radar, but the last several months have been jam packed, and I've forgone trying many new recipes - sticking, instead, to my "old faithfuls" for the sake of convenience.

Alas, I've been really missing experimenting in the kitchen and sharing new, yummy recipes with you guys as of late! Fall is my favorite time of the year for many reasons (amazing weather, comfy layers, holidays & family time...just to name a few), but one HUGE reason is the "flavors" of fall.  And it probably won't surprise you that, of those flavors, pumpkin is way up there on my list of favorites. In the last couple weeks alone, I've made pumpkin muffins, pumpkin pancakes, and, of course, these Pumpkin Pie Balls (twice!).

These little guys are just delightful...the perfect little pumpkin pie flavored, cakey bite. AND they're easy! You could definitely have them as a sweet addition to your breakfast, or like my husband and I have been doing, enjoy them as a treat after dinner :)  I made another batch for us again yesterday, and this time I added chocolate chips to the mix...because everything's better with chocolate, no?!

Paleo Vegan Pumpkin Pie Balls

Recipe yields 18-20 

Ingredients:

2 cups Almond Flour

1/2 cup Coconut Flour

2 Tbsp Tapioca Flour

1 cup Pumpkin Puree

2/3 cup Maple Syrup

1 Tbsp Coconut Oil

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Clove

1/2 tsp Baking Soda

1/2 tsp Salt

1 Tbsp Vanilla Extract

Optional: 1/4 cup Chocolate Chips

Directions:

1) Preheat oven to 325 degrees.

2) Combine dry ingredients, making sure to work out any lumps in the flours.

3) Add wet ingredients and mix into a sticky dough.

4) Form into 1 1/2 inch balls and place on lined cookie sheet.

5) Bake for about 20 minutes.

6) Serve plain or drizzled with additional maple syrup.

Cheesy Chicken and "Rice" Bake

Day #2 of SNOWPOCALYPSE in Athens, Georgia. I have not left my couch much at all in the last 48 hours other than to use the bathroom or retrieve food.  So far, the forced relaxation has been really kinda nice, but I think if I don't get out of the house for at least a little bit today, I'm going to start to go stir crazy!  I'm far too Type A to embrace doing "nothing" for very long (which can be both a good and bad character trait, I suppose).

I'm definitely going to miss working out with my fellow Tribe trainers this afternoon, so I've decided to kick off my morning with some Tabata intervals in the living room.  But first!...a cozy, cheesy, cauliflower-y recipe for you.  THIS is the kind of dinner I could easily finish off in one-sitting, by myself, on a bitterly cold night like the ones we've had lately.  Dairy is a Paleo no-go, but we still indulge on occasion. Let's be honest, folks, what is life without cheese?!? This recipe's got it (and needs it, if you ask me), but only enough for some extra flavor...not enough to have to call it a cheat meal :)

Did I mention I love cheese?  

If you haven't tried Cauliflower "Rice" yet, get ready to fall in love. It's a phenomenal Paleo substitute that we use all.the.time. You'll need a head of cauliflower and either a food processor or cheese grater. Cut the cauliflower into florets, place in the food processor, and pulse in one-second pulses until the size of rice. Voila! 

The hubby and I paired this with a side of sautéed green beans. Enjoy! 

                            Cheesy Chicken and "Rice" Bake 

Ingredients:

4 pieces of bacon, chopped

1 large yellow onion, chopped

12 oz button mushrooms, chopped

1 tsp french thyme

1 1/2 tsp salt

1 large head cauliflower, "riced"

1 1/2 lbs cooked chicken, shredded

1 cup sharp cheddar cheese

4 green onions, chopped

Directions:

1) Preheat oven to 375 degrees.

2) Place bacon in a large skillet over medium heat.  Cook until crispy.  

3) Using a slotted spoon, remove bacon from pan leaving bacon drippings.

4) Add onion and mushrooms to bacon drippings and cook about 10 minutes, stirring frequently.

5) Add french thyme and salt and stir until fragrant.

6) Add cauliflower and cook for 5 minutes, stirring occasionally.

7) Add chicken and bacon and stir until well combined.  Season with salt, to taste.

8) Pour mixture into 11x7" oiled (I used coconut oil) dish, sprinkle with cheese, and bake for 20 minutes or until top is golden brown.  

9) Sprinkle with green onions.