Fall = PUMPKINS!
It’s officially Fall, and to me, Fall means ALL THINGS PUMPKIN. There’s something deep — dare I say primal? — about the emotional attachment I have to food made with pumpkin. It’s cozy, satisfying, warm and… Autumnal. I don’t know how else to describe it, but I think about pumpkin and it instantly makes me feel like hibernating and snuggling and smiling.
I’ve turned a new leaf when it comes to my diet (and by diet, I mean food/eating habits, not a weight loss plan). After years of hearing about the paleo/primal approach and toying with the idea of giving it a go, I have finally embraced the “paleo” movement. The fabulous news is that I feel wonderful!
If you’ve been following my blog for any length of time (or if you know me personally) you might be saying, “but Bri, you were touting Alicia Silverstone’s “The Kind Diet” not that long ago… Now you’re paleo? Grain-free and meat-full?” I know, it’s a complete turnaround from the vegan plans I’ve tried in the past. But the short answer is YES. Yes, I am grain-free and meat-full. And I’ve never felt better.
I am a true believer that every body is different. Although we all share the same basic physiology, each person’s body is quite unique in the way it responds to food, drink, and the other substances we ingest. My particular body doesn’t handle gluten, dairy, or soy. I’ve known that for a while. But the missing link (that I’ve finally figured out) is that I don’t handle grains and starches in general — it’s as simple as that. When sampling raw foods and other types of vegan plans in the past, I always felt great initially but after a few days I felt lethargic and HUNGRY with intense cravings for something salty and substantial, and bound-up digestion to boot. With the paleo approach, I eat primarily eggs, fish, meat, nuts/seeds, fruits, and veggies. It’s naturally gluten free, dairy free, and soy free. I feel strong, solid, and vibrant. Rooted yet light. And the best part is that I feel this plan is something I can sustain long-term. I don’t feel like there needs to be an end-point to this plan, because (aside from my near-daily need for a dark chocolate fix) my cravings have diminished and I don’t feel like I’m missing anything.
I don’t think everyone needs to eat this way, but if something feels “not quite right” about the dietary plan you’re following and you’re looking to change things up for your health, you may want to consider the paleo (or primal) approach. Here is a link to a clear, beautifully simplified approach to the paleo/primal approach… CLICK HERE. I love it. So easy.
Pumpkin pickin' with my boy!
But back to the pumpkins. I made chili last night, and it was awesome. It is based on this recipe, courtesy of the “Civilized Caveman” blog. I switched things up a bit, and am re-writing the recipe here for you! I hope you enjoy. It would go SO WELL with this recipe for Paleo Pumpkin Bread from Elena’s Pantry.
Our dinner: Pumpkin Chili topped with avocado. Sauteed zucchini on the side. Heaven.
Bri’s Paleo Pumpkin Chili (CROCK POT RECIPE!)
Serves 4
- 2 Tbsp coconut oil
- 1 clove garlic, minced
- 1 small Red Onion, diced
- 1 small jalapeno, seeds and ribs removed, diced
- 1 pound grass-fed ground beef (I order from here, for those of you who live in the KMC area in Germany!)
- 1 cup Organic Pumpkin Puree
- 1 red bell pepper, diced
- 1 Cup Chicken Stock
- 14 Ounces Organic tomatoes with their juice, diced
- 3 oz (half a small can) tomato paste
- 1 Tbsp Chili Powder
- 1 tsp dark brown sugar (not particularly “paleo,” but it helps cut the acidity of the canned tomatoes)
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp cocoa powder
- 2-3 Tbsp Fresh Cilantro, chopped
- 1/2 Tsp Sea Salt
- Avocado for topping (optional)
Directions: In large skillet, melt coconut oil. Add garlic, onion, and jalepeno and saute for about 5 minutes until veggies are softened. Add sauteed garlic, onion, and jalepeno to crock pot. Into the same skillet (no need to clean it), add beef. Brown, and then add beef to crock pot as well. (Done with the skillet!). Add the rest of the ingredients to the crock pot, mix well, put the lid on, and cook on Medium for 4-5 hours. Serve, and top with cold avocado if desired (a swirl of coconut milk or a dollop of sour cream would be great too!)
