Fruit Crumble

Who doesn’t love a fruity and fragrant crisp? I love a warm crisp no matter what season; what better way to showcase the seasons finest, freshest, most flavorful fruits. You can even add garden surplus like rhubarb and herbs for some fun flavor combos. Added bonus, the topping and filling can be made ahead and frozen individually until you’re ready to assemble meaning you can drop it in the oven while you make dinner, and if you’re lucky you might have enough leftover for a few bites at breakfast. Yep, you can even prep a big batch and freeze in smaller portions too!

Melted Cauliflower Pasta with Lemon and Capers

Bring the cozy comforts of pasta to a quick and easy to throw together weeknight meal. With a small amount of prep work the sauce comes together in the time it takes to boil the pasta! Not to mention its light and bright flavors wont leave you feeling heavy. The cauliflower, shallot and garlic are slowly pan roasted in a generous bit of olive oil and finished with the acidic punch of lemon and capers and a heavy hand of herbs for freshness for the perfect side to your chicken or fish.

Main DishErin ShearerJanuary 26, 2021paleo, Dairy-free, Egg-free, Gluten Free, Refined Sugar Free, pie, PastaComment

AIP Pumpkin Pie Filling

I am so stoked on how this turned out, it took a bit of relentless tweaking to get the custard to set just as I had remembered it, but I think I finally nailed it (I’m sorry that I’ve been sitting on this recipe for TWO YEARS thinking I had already published it. Insert facepalm here. Better late than never right?! If you’re missing pumpkin pie reminiscent of what grandma used to make I urge you to give this filling a try with your favorite crust. Its rich and silky, yet firm…all without the use of eggs, cream or refined sugar.

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