Pumpkin Carving and Dessert

Tommy is in a phase where he really likes order. If he sees a door open that's normally closed he'll walk over and close it. So I guess it's not too surprising that he was the same way with pumpkin carving. Every time Ben would pull a handful of seeds out, Tommy would wait for his turn and put a handful of seeds in. Cutest little pumpkin carver.

I started the first round of trying recipes in preparation for Tommy's tonsillectomy next week. Thank you Pinterest for some awesome recipes. I made this Dark Chocolate Coconut Pudding from An Edible Mosaic and it is soooooo good. I followed the recipe except I didn't use the coffee or vanilla. It's a great combination of coconut and chocolate and it was really easy to make.

I'm finally getting around to using the ice cream maker for my stand mixer. I've had it a while, but until we bought a chest freezer I never had room in the freezer for the ice cream maker. I'm so excited to start making tons of coconut and soy milk ice cream!  Up first is Date-Sweetened Vanilla Ice Cream from Wing It Vegan. I'm still waiting on the ice cream maker to freeze, so I'll have to finish that tomorrow.

The Results Are In - I'm Not Sure I'm Ready

It's been a busy two weeks for us with doctor's appointments. Last week Tommy went in for follow-up repeat allergy blood testing, today he went to an ENT for his tonsils and Thursday we're going to see a Dietitian. 

The Allergy Test Results

Tommy's latest round of allergy blood test results are in. His levels for beef, pineapple and rice came back low and we were given the direction to carefully try re-introducing those. All of the rest of the foods came back high and we will continue a strict avoidance of those (wheat, barley, corn, eggs, dairy, peas, peanuts, tree nuts, lentils and mustard).

I'm not sure I'm ready to try rice again. On the one hand it would simplify our life a ton, but on the other hand I'm pretty traumatized from his previous reactions. In the past, when Tommy has eaten rice (brown rice cereal and white rice baked goods) he has horrible horrible projectile vomit. Even from a bit of a cookie made with rice flour. Ben seems confident that we can try it again. So I guess this Saturday we're going to give him a couple grains of rice and see what happens. I'm definitely scared though.

Tommy's Tonsils

About two months ago I noticed a weird looking growth on one of Tommy's tonsils and that tonsil was enlarged. I took him to the pediatrician and she said it looked ok and just watch to see if it grows or bothers him. Fast forward to his allergist appointment last week, and now both of his tonsils are quite large. So we called and got a referral to an Ear, Nose and Throat doctor. Over the past couple weeks Tommy has been snoring more and breathing loudly during the day. This is all likely due to his enlarged tonsils. He also stirs a lot in his sleep. So there's a real concern that he could be having sleep apnea. After an exam, the ENT determined that surgery was the best option to improve Tommy's breathing. He doesn't think that the weird growth is a polyp, just a weird nodular shaped tonsil. 

Now we have a week and a half to prepare for his surgery. I'm going to try and stockpile soft Tommy-safe foods for his recovery. I'm finally going to get around to making coconut milk ice cream. This is going to be a long week and a half for me. I'm already anxious thinking about his surgery and recovery. Ben's much more calm since he remembers when he had them out as a kid and that his recovery was better than his two older siblings. 

The Dietitian

We won't meet with them until Thursday. Tommy's growing well and definitely eats healthy. But sometimes I worry that he may be missing some sort of critical nutrients since he has so many food limitations. So it'll be nice to get the reassurance of a professional and also get any tips they have for balancing his diet. 

I'm glad I'm not the patient at all of these appointments. I feel like my blood pressure/anxiety levels are pretty high. Thankfully Tommy is blissfully unaware of the upcoming surgery. 

Apple Pie Pork Chops

This was one of our family crock pot recipes a couple of weeks ago, courtesy of our cousin Courtney. It was so good that we made it again tonight. The pork and apples turn into a delicious sweet sauce. It's great over rice or cooked millet. With this much pork, I would use 1.5 cups of hulled millet and 6 cups of water in the Cooked Millet Recipe. 

Tommy was literally licking his bowl clean when he was done. 

Apple Pie Pork Chops

2 lbs boneless pork loin chops
12 small or 8 medium gala apples, cored and sliced
3/4 cup sugar
2 Tbsp potato starch
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt

1. Optional: Line crock pot with crock pot liner
2. Place pork chops at bottom of crock pot.
3. In a large bowl, combine the remaining ingredients.
4. Pour apple mixture over pork.
5. Cook on low 6-8 hours or high 3-4 hours. 

Bison Meatloaf and Squashed Potatoes

Meatloaf is one of my favorite comfort foods. I had been making my meatloaf pretty much the same way for years (1 lb ground beef and 1/2 lb hot Italian sausage), but with Tommy's allergies we usually stay clear of prepared sausages and their mystery spices. So last night's meatloaf was a combination of ground bison and pork. I made a pork and turkey meatloaf a while back, and while it tasted good, the color was way too light for my preference. It just didn't seem right to me. To me, it's not meatloaf unless there's some red meat in there.

My secret to a gluten, egg and dairy free meatloaf is to use dry minced onions in place of the breadcrumbs. I like having onion in there anyway, and this way I don't have to sacrifice homemade bread to make breadcrumbs. And the tablespoon of coconut flour really helps with the binding too. Trust me, you won't end up with coconut flavored meat. This was our favorite Tommy safe meatloaf so far.

I guess I should be glad that my toddler hasn't become addicted to french fries, but at the same time, it's a little annoying sometimes that he won't eat white potatoes. He only likes orange sweet potatoes. It's great for the nutritional value, but I do miss making a big pot of traditional mashed potatoes to go with meatloaf. Last night I made Squashed Potatoes. It's a mixture of boiled russet potatoes and roasted acorn squash. That was a good blend of squash and white potatoes. The mixture was colorful enough for Tommy but still had some of that regular mashed potato flavor. Win-win! 

Bison and Pork Meatloaf

1.25 lb ground bison
1 lb ground pork
1/2 cup dry minced onion
1/2 cup coconut milk
1/3 cup apple juice
3 oz tomato paste
1 Tbsp coconut flour
1 tsp ground black pepper
1 tsp salt
1/2 tsp dry basil
1/2 tsp smoked paprika
1/2 tsp dry rosemary

1. Preheat the oven to 350°F. 
2. In a small bowl, combine the minced onion and coconut milk. Let sit for 5 minutes.
3. In another small bowl, combine the tomato paste and apple juice
4. In a large bowl, combine the remaining ingredients. Add in the onion mixture and 2/3rds of the tomato mixture. Mix thoroughly with your hands. 
5. Line a rimmed baking sheet with a silicone mat or foil. Form the meat into a loaf. 
6. Spread the remaining tomato mixture over the top of the meatloaf.
7. Bake for 45-60 minutes, until the internal temperature is at least 160°F.
8. Let rest for 10 minutes before slicing.

Squashed Potatoes

2 acorn squash
2 russet potatoes
1 Tbsp refined coconut oil
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp salt

1. Preheat oven to 425°F.
2. Slice the squash in half and scrape out the seeds. 
3. Spray a rimmed baking sheet with nonstick spray. Place the squash cut side down on the baking sheet.
4. Bake for 45 minutes until the squash are soft. Let cool.
5. Remove the squash flesh from the skins and set aside. Note: The squash can be prepared up to this point earlier in the day.
6. Peel and cut the potatoes into big chunks. Place the potatoes in a dutch oven pot with enough cold water to cover. Bring to a boil. Reduce heat to medium high and boil until the potatoes can be broken apart by a fork.
7. Drain the potatoes and return to the pot. 
8. Mash the potatoes and add in the squash and remaining ingredients. 
9. Heat mixture over medium low until warmed. 

Asian Style Pork Lettuce Wraps

This week our family crock pot dinner is Asian Style Pork Lettuce Wraps. I found a recipe online that looks good, but I had to make a few modifications to fit in Tommy's diet. So my version is below. This meat is delicious. It would be fantastic on top of rice or millet too. It was sweet with a little spice. And it created a great sauce. Plus the house smelled wonderful all day while it cooked. 

Asian Style Pork Lettuce Wraps

2 lbs boneless country style pork ribs
4 Tbsp gluten free soy sauce
2 Tbsp soynut butter
2 Tbsp apple cider vinegar
1.5 Tbsp honey
2 tsp minced garlic
1 tsp smoked paprika
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Lettuce leaves
Red bell pepper, sliced (Optional)
Broccoli slaw (Optional)
Radishes, slices (Optional)

1. Optional: Place crock pot liner in crock pot.
2. Place pork at bottom of crock pot.
3. Whisk together the soy sauce through cayenne in a small bowl. Pour over pork.
4. Cook on low 4-6 hours.
5. Shred pork and serve on lettuce leaves with the toppings of your choice, like broccoli slaw and sliced red bell peppers

Taco Salads with Creamy Cilantro Lime Vinaigrette

I LOVE taco salads. The kinds made with soft tortillas and not the fried kind. We love the wheat tortillas that you cook yourself, but now that we're transitioning to a wheat free household, I went without a tortilla. And honestly I really didn't miss the tortilla. It just left more room in my bowl for all the delicious fixings. 

A couple years ago I came up with a great recipe for a cilantro lime vinaigrette that was similar to the one at Cafe Rio, but with significantly less oil. This time when I made it, I added a half of an avocado. Such a huge improvement! The avocado gave it a creamy consistency and emulsified the dressing. This will now be my go to taco salad dressing. =)

Over the summer, Tommy was having an issue with awful diapers and we finally figured out that he had developed allergies to peas and beef (in addition to all of his other allergies). He tested positive on the skin prick test, but it was a small welt. I can't remember if we had been giving him traditional beef or grass-fed beef. So we decided to try grass-fed beef again. So far it's going ok. The jury is still out.

Ben grew up on a cattle ranch. His dad raises the most delicious beef ever. I really hope that Tommy is able to eat beef. If not now, then hopefully he'll outgrow this allergy soon. 

Lindsay's Taco Salads

Layer the ingredients in the following order:
Tortilla (Optional)
Cheese (Optional)
Some sort of seasoned meat
Sauteed Peppers and Onions
Lettuce
Avocado
Salsa
Creamy Cilantro Lime Vinaigrette

This time we used grass-fed beef seasoned with salt, pepper and smoked paprika. And I sauteed a red bell pepper with an onion in a little oil with pepper, dry minced garlic and some red pepper flakes. Fajita seasoning also works great. 

Creamy Cilantro Lime Vinaigrette

1 handful cilantro, large stems removed
1/2 half of an avocado
1 Tbsp sugar
2 Tbsp canola oil
3 Tbsp apple cider vinegar
Juice of 1 lime

Combine all ingredients in a blender and process until smooth.

Roasted Bacon Carrot Soup

If heaven was a soup, it'd be this one. OMG it's so delicious. I know I say that about a lot of things I cook. But this one really is a standout. It's a hearty mix of pureed roasted veggies, coconut milk and lots of bacon. It doesn't get much better than this. As Ben said, "We need to have this soup often." And it's paleo and free of the Top 8 Allergens too!

I served the soup with the Corn Free Cornbread. We've been making that bread a LOT lately and we're still not sick of it. Tommy wolfed down his lunch. I think it's safe to say he approves!

Roasted Bacon Carrot Soup

12 oz bacon
~12 carrots, peeled and cut into pieces
1 medium onion, chopped
1 tsp salt, divided
1 tsp black pepper, divided
1/2 tsp garlic powder
1 head cauliflower, cut into florets
1/2 tsp smoked paprika
1/2 tsp dried basil
14 oz can full fat coconut milk
14.5 oz can chicken stock
4 cups water

1. Preheat oven to 375°F.
2. Place bacon on two rimmed baking dishes. Bake for 12-17 minutes until crispy.
3. Remove bacon but reserve the bacon grease.
4. Increase oven temperature to 425°F.
5. Toss the chopped carrots, onion, 1/2 tsp salt, 1/2 tsp pepper, and garlic powder with the grease on one of the pans. Toss the cauliflower, 1/2 tsp salt, 1/2 tsp pepper, paprika and basil with the grease on the other pan.
6. Bake the veggies for 30-40 minutes or until soft and browned. Stir once during baking.
7. Puree the veggies in batches with the chicken stock.
8. Heat the puree, coconut milk and water in a dutch oven pot until warmed.
9. Finely crumble the cooked bacon and stir in before serving.

Sloppy Salad

Yesterday I didn't feel like going to the store, so I decided to make Sloppy Joes for dinner since I had a can of Sloppy Joe Sauce and extra buns from the weekend. Today I used the leftover meat in a salad for lunch. Disclaimer: this recipe isn't really Tommy safe. The prepared sauce has "spices" and "natural flavors", which may mean that it contains mustard. So no sauce for Tommy. But, it is dairy, gluten, rice and egg free. I bought a ton of tomato paste at a case lot sale recently, so in the future I'll make my own Sloppy Joe sauce that Tommy can eat too. Dinner last night was good, but this salad was delicious!  

Sloppy Salad

1/2 cup Sloppy Joe Meat

2 cups chopped lettuce

1/2 avocado, diced
Juice from 1/2 lime

1. If using leftovers, warm meat.

2. In a salad bowl or plate, layer lettuce, meat and avocado. 
3. Squeeze lime juice over the top. Enjoy!

Sloppy Joe Meat

1 lb ground turkey

1/2 large onion, diced

1/2 tsp ground black pepper

1/2 bag coleslaw mix (just the vegetable mix, not the kind that has dressing)

1 can Manwich Sloppy Joe Sauce

1. In a large skillet, cook turkey, onion and pepper over medium heat.

2. Stir in remaining ingredients. Cook over medium low heat until the cabbage is wilted and the sauce warmed.

3. Serve on buns or use in Sloppy Salad

Paleoalmost

I have several friends who are doing the Paleo/primal living diets. So far everyone seems to love them, lose weight and have more energy. I've been feeling like I'm somewhat in a rut these days. So maybe it's time for a change.

I'm thinking of making a shift to a Paleoalmost diet. I guess it's more like the clean eating philosophy. We're pretty close to that right now when we eat what Tommy's eating. I won't go all hard core strict, more like making a general shift. I'm not going to let myself feel like a failure if I want a bagel or pizza occasionally.

Tommy's allergic to nuts and egg whites, so those will still be off of our meal plan. I guess basically I'm going to try and live to Tommy's diet more. I try to cook dinners we can eat as a family, but the rest of the day I tend to eat a lot of wheat products like bagels or bread. 

Tommy had another follow-up appointment with the allergist today. He got blood drawn for RAST testing again. I would love if some of Tommy's numbers are finally decreasing, but I'm not going to hold my breath. I asked for a referral to a Dietitian just to make sure that we're on the right track with Tommy's diet. He's growing well and happy. I just sometimes worry that he's not getting enough fat in his diet. And possibly eating too many orange foods (his pediatrician did notice that at one of his check-ups when he was younger).

So I guess I'll be joining Tommy on the dairy-free, high fiber, non-processed, lower sugar, gluten free diet. Starting tomorrow...

Chicken Taco Soup

Thursday was a beautiful and chilly day. It was a perfect day for a crock pot soup. Last week's family crock pot recipe was provided by our cousin. It's for Chicken Taco Soup. I made a few adjustments based on what we had in the house and Tommy's allergies. Here's our version below. I served this with our Corn Free Cornbread. Tommy loved it the first day but wasn't so crazy about the leftovers. We thought it was great.

Chicken Taco Soup

12 pieces frozen chicken tenderloins
2 - 14.5 oz cans diced tomatoes, undrained
16 oz can pinto beans, drained and rinsed
15 oz can Great Northern beans, drained and rinsed
2 - 4 oz cans diced green chiles
12 oz gluten free sorghum beer
1 cup diced onion (1/2 of a large onion)
1/2 Tbsp smoked paprika
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano

1. Combine all ingredients in a crock pot.
2. Cook on low 6-8 hrs or high 3-4 hrs.
3. Shred chicken an hour or so before serving. 

If You Like Bacon, You Need to Make This (Loaded Roasted Squash)

We took a long weekend and went to Moab with several friends and their families. It was such a wonderful trip. Plenty of time outdoors, good food and great laughs. But now it's back to real life. 

Corona Arch

We loved the soup I made last week so much, that we're having hot dogs again tonight just so we'll have leftovers. And this time I won't be using lentils. The soup's on the menu for Friday, so keep an eye out for the recipe.

So tonight we're having turkey hot dogs, Loaded Roasted Squash and salad. A nice healthy meal after a weekend of overindulgence. This squash recipe is so good. It's like having loaded mashed potatoes, but with less calories and a lot more nutrients. 

I like to make all of our own salad dressings. I love the flavor of fresh dressings so much better than the ones I've had from the shelf. I like salad dressings that are more on the sweet side and light on the oil. So today I'll share my recipe for my Balsamic Vinaigrette. This is my usual go to salad dressing. I like to chop up an apple and have it soak in the dressing for about 10 minutes while I finish the rest of dinner before I add the lettuce. 

Loaded Roasted Squash

2 medium acorn squash

1 medium butternut squash

6 slices bacon, cooked and crumbled

1 Tbps coconut oil

1 bunch of green onions, sliced

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp garlic powder

1. Preheat oven to 425°F. 

2. Cut squash in half and scrape out seeds. Place squash cut side down on baking sheet sprayed with oil.

3. Bake for 45 minutes until the squash is tender.

4. Let the squash cool for a few minutes. Scoop out the pulp and discard skins. 

5. In a dutch oven pan, combine squash and the rest of the ingredients. Heat until warmed.

Balsamic Vinaigrette

1 Tbsp balsamic vinegar

1/2 Tbsp maple syrup

1/2 Tbsp canola oil

1 tsp whole seed mustard

1/4 tsp black pepper

1 small apple (optional)

1. Combine all ingredients at the bottom of a large bowl. Stir together to combine.

2. Optional: Core and dice an apple. Toss it with the dressing. Let sit for 10 minutes.

3. Add lettuce and toss gently. 

Two Steps Forward, One Step Back

Well, now it's looking like lentils are causing Tommy to have some eczema on his face. It's nothing near as bad as the eczema he gets from dairy, but it's there nonetheless. It's frustrating. Just when I think we've got a good handle on his allergies and am creating tasty recipes, he reacts to something else. 

The redness is worst for about an hour and then it's just a mild eczema outbreak. So he may be ok with a little bit of lentils every once in a while. Tommy's allergist once said that allergies that appear as eczema are less likely to lead to anaphylaxis than reactions like hives. 

Sometimes I feel like I'm kicking butt cooking with food allergies. Today is not one of those days. 

You'll Eat These Hot Dogs One Way or Another! (Lentil Soup)

Tommy's allergic to beef, so I was excited when I found nitrate free turkey hot dogs. We grilled some last week and they actually taste pretty good. But Tommy wouldn't even eat them. I haven't tried making gluten free hot dog buns yet, so I just chopped his up and served it with some roasted sweet potatoes. He meticulously picked out all of the hot dogs pieces and threw them on the floor. 

We had a BBQ  this weekend, and I thought we'd try the turkey hot dogs again and see if Tommy liked them better this time. He wound up having pulled pork for dinner instead, so we were left with a bunch of leftover grilled turkey dogs. Since they were something Tommy can eat, even if he doesn't like them, I was determined to use them. 

I looked around our pantry and fridge and determined there was enough stuff to make a lentil soup. OMG, it is soooooo good. It's Tommy first time having lentils, but so far it seems to be going ok. He has redness on his cheeks after he eats the soup, but it's temporary and isn't actual hives. So we'll continue the trial for now. Tommy may not be willing to eat straight hot dogs, but he LOVES this soup. I served it with the Corn Free Cornbread and Tommy asked for seconds! Success!

Lentil Soup

4 turkey hot dogs, diced
4 carrots, peeled and diced
3 celery stalks, chopped
1 small onion, diced
1 cup lentils, rinsed
4 cups chicken stock
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika
2 cups Creamy Cauliflower Sauce

1. Combine all ingredients except for the Creamy Cauliflower Sauce in a crock pot.
2. Cover and cook on low for 8 hours.
3. Add the Creamy Cauliflower Sauce and cook on low for an additional 30 minutes.

Salsa Verde Chicken Tamale Casserole (Dairy, Gluten, Egg and Corn Free!)

I've made tamale casserole before, but I've taken the easy way out and used prepackaged cornbread mix. Since Tommy can't have eggs, wheat or corn, that means it was time for a little research. I found a recipe for Corn-Free "Cornbread" on Live Free, Gluten Free. We had to make a couple modifications, but it turned out great! 

Salsa Verde Chicken Tamale Casserole

2 lbs grilled chicken, diced
2 cups Creamy Cauliflower Sauce (see below)
2 cups salsa verde
1 recipe Corn Free Cornbread (see below, follow directions minus baking)

1. Preheat oven to 350.
2. Spray a 9x13 baking dish with nonstick spray.
3. Layer the chicken on the bottom of the dish, then the Creamy Cauliflower Sauce, and finally the salsa verde.
4. Spread the cornbread mix over the top.
5. Bake for 25 minutes or until the cornbread is cooked.

Corn Free Cornbread

2 Tbsp psyllium husks
4 Tbsp warm water
1 cup coconut milk (I use the Silk Vanilla Coconut Milk from the carton)
1/3 cup canola oil
1/4 maple syrup
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons corn free baking powder
1 teaspoon guar gum
1 teaspoon salt

1. Preheat oven to 350°F.
2. Spray a 9x9 inch square baking dish.
3. In a large bowl, whisk together the oil, milk, syrup, and psyllium husks and water.
4. Add the remaining ingredients and stir well.
5. Pour into baking dish and bake for 25 minutes or until a toothpick comes out clean.

Creamy Cauliflower Sauce

1 whole cauliflower, cut into florets
1 cup chicken or vegetable stock
4 cups water
1/2 Tbsp refined coconut oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper

1. Combine cauliflower, stock and water in a medium pot. Boil until the cauliflower is soft.
2. Transfer cauliflower to a food processor. Add 1 cup cooking liquid and the remaining ingredients. Puree until smooth.

Green Pepper Bacon Jam

This is my favorite bacon jam I've made so far. It's sweet and a little spicy and delicious. I like it with some goat cheese on crackers. Tommy loves it on a bagel. Try it for your next party, or just make it for yourself!

Green Pepper Bacon Jam

12 oz bacon
2 green bell peppers, seeded and diced
2 jalapenos, seeded and diced
1 cup sugar
1 cup apple cider vinegar

1. Cook the bacon in batches in a stainless steel dutch oven pot until crispy. Remove bacon and reserve 1 Tbsp bacon grease.
2. Add the peppers and jalapenos and saute in the bacon grease over medium low heat until softened.
3. Add the crumbled bacon, sugar and vinegar. Bring the mixture to a boil and reduce the heat. Simmer uncovered until thickened, about 45 minutes.
4. Puree the jam in a food processor until smooth. Use warm or refrigerate for later.

Good Old Spaghetti (Squash) and Meatballs

It's been a tough few days. Last week we converted Tommy's crib into a toddler bed. For the first week, he did awesome! He seemed really excited about his bed and would happily climb into bed at night and nap time. This week has been awful. He now screams before nap and bedtime and refuses to sleep in his bed. Several times he's finally cried himself to sleep right behind his bedroom door. I don't know what caused this shift, but I sure hope it's a short phase.

So tonight we're making some comfort food. It's definitely time to have a glass of wine and make some good old Spaghetti (Squash) and Meatballs. Be sure to thoroughly cook your meatballs before you add them to the sauce. There's nothing more disappointing than biting into a half cooked meatball. 

Spaghetti (Squash) and Meatballs

1 spaghetti squash
1 lb ground pork
1/4 cup dried minced onions
1/4 cup coconut milk
1 Tbsp coconut flour
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp dried basil
15 oz can tomato sauce
Shredded Parmesan cheese (optional)

1. Preheat oven to 400°F.
2. Pierce spaghetti squash with a knife in several places.
3. Bake on a cookie sheet for 45 minutes or until the skin can be easily pierced with a fork.
4. Let the squash sit and cool.
5. Lower oven temperature to 375°F.
6. Mix the minced onions and milk in a small bowl. Let sit for 5 min.
7. In a large bowl, combine the pork, coconut flour, seasonings and onion mixture. Combine well with hands.
8. Form meat mixture into 1 in balls and place on a baking sheet.
9. Bake the meatballs for 30 minutes, or until the internal temperature reaches at least 160°F.
10. Heat the tomato sauce in a dutch oven sized pot over medium heat.
11. Cut spaghetti squash in half. Scoop out and discard the seeds.
12. Shred the spaghetti squash with a fork into the pot.
13. Add the meatballs to the pot and heat until the mixture is warm.
14. Optional, serve with Parmesan cheese.

Gluten Free Vegan Chocolate Chip Pumpkin Bread

I grew up in Half Moon Bay, CA. Every year my hometown has a huge Pumpkin Festival. We're serious about our pumpkins. I love everything pumpkin spice. Nothing feels more like fall to me than cool, crisp, beautiful days and anything pumpkin. 

I tried modifying my favorite recipe for chocolate chip pumpkin bread. The flavor is delicious, but it's really crumbly. So this recipe is more of a starting point and definitely has room for improvement. 

I'm still not used to the weird phenomenon in gluten free baking where breads can be moist and crumbly. I'm used to wheat flour, where it's crumbly when it's too dry and you can fix it with more liquid. This bread needs some more binders. I think next time I'll try adding some psyllium husks or flaxmeal.

On the plus side, Tommy loves it. And you can lick the bowl when you're done making the batter since it's doesn't contain eggs! 

Gluten Free Vegan Chocolate Chip Pumpkin Bread

1 cup unsweetened pumpkin
1 cup sugar
1/2 cup canola oil
1 Tbsp Ener G Egg Replacer
1/4 cup warm water
3/4 cup potato starch
3/4 cup sorghum flour
1/4 cup millet flour
1 tsp baking soda
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp salt
1/4 tsp baking powder
1 cup mini semi sweet chocolate chips (Enjoy Life Brand)

1. Preheat oven to 350°F. Spray 4 mini loaf pans with nonstick spray.
2. In a small bowl, mix together the egg replacer and water.
3. In a large bowl, beat together the pumpkin, sugar, oil and egg replacer mixture. 
4. Add the rest of the ingredients except for the chocolate chips. Stir to combine. Fold in the chocolate chips.
5. Divide the batter between the loaf pans. Bake for 30 minutes, or until a toothpick comes out clean. Store in the fridge or freeze for later.