Today we have a guest post from one of our best customers, Samantha Hegenheiser Finley. Enjoy!
The word “lazy” is seldom used to describe the Paleo/Crossfit sort. Though I like to think I’m anything but lazy in the gym, the same absolutely cannot be said of my efforts in the kitchen. I’ll admit I don’t particularly like to cook.
Gasp, you say! How can any cave girl worth her salt NOT like cooking?
I guess my aversion to cooking goes back to my pre-Paleo/Crossfit days. Prior to joining Crossfit and converting to a Paleo diet, I ate out most nights. When I did cook, the meal typically involved a box of flavored rice and a can of cream of mushroom soup. I never had the patience for complex recipes. I still don’t have the patience for such things. My way of eating has continued to evolve and improve over the last 2.5 years. Still, you will not find me spending my entire Sunday bulk cooking. The success I’ve attained comes from hard work in the gym and from finding quick and easy ways to incorporate Paleo foods into my chaotic, absent minded little life.
Another thing I loved prior to Paleo was a nice morning pastry. I had a Starbuck’s habit (a latte per day for 4 years) that would shock my carb conscious contemporaries. When I picked up my latte, I’d often grab a pastry to go with it. Also, every year, I counted down the months to pumpkin season. My fall was less marked by falling leaves and cooler weather than by Pumpkin Cream Cheese Muffins and Pumpkin Scones.
Needless to say, I had to bid adieu to my beloved pumpkin infused sweets….Until now!
I discovered Nourishe’s products earlier this year. For months, I’ve enjoyed the Cinnamon Raison Muffins (with a big slice of pastured butter) almost daily. Being no culinary genius, I was quite impressed with myself when the idea occurred to me to put pumpkin puree in Nourishe’s muffins. I started off conservatively, replacing 2 of the required 4 tablespoons of coconut milk with 2 tablespoons of canned pumpkin puree. When I saw that the muffins withstood my alterations, I decided to take a shot at replacing all 4 tablespoons of coconut milk with pumpkin puree. The result was pure pumpkin deliciousness!
The muffins changed in texture only slightly, becoming a litle more dense and gooey. The pumpkin flavor is somewhat subtle but tasty nonetheless. I’ve baked a batch of pumpkin-infused Nourishe Cinnamon Raisin Muffins for the past 3 weeks, baking a batch on Sunday that will last me through the week. Now, that’s my idea of bulk cooking!
Again, simply replace all 4 tablespoons of coconut milk called for in the recipe on the box with 4 tablespoons of fresh or canned pumpkin puree. You’ve got a delightful fall treat prepared and baked in less than 20 minutes. The fact that this indulgence is gluten, wheat, and dairy free makes it all that much sweeter.
- Sam Hegenheiser Finley