This past Sunday we had a pumpkin carving party at our house with some friends and family. It was an afternoon filled with Fall activities for the kids and yummy food! Who says you can’t have a paleo party?
Breakfast:
We started the day with…
• A delicious cup of black coffee (well, my husband and I)
• Bacon (Applegate Farms organic)
• Chicken apple sausage (Applegate Farms)
We lacked veggies/greens for this meal, which I normally aim to include, but who’s perfect?
Next it was time to prepare the paleo Pumpkin Muffins (adjusted from Sarah Fragoso’s Everyday Paleo Family Cookbook) that would accompany our dinner later in the day. Since my husband and I are currently partaking in and assisting with our CrossFit’s “Paleo Nutrition Challenge”, I omitted the honey and made a date paste to slightly sweeten these tasty treats. To do so, I chopped a handful of dates, placed them in a small bowl, added a couple Tbsp of water and stuck them in the microwave for about 45 seconds. I then placed them in the food processor and made somewhat of a paste.
I used these cute spider muffin/cupcake holders and Halloween toppers that I found last year for the kids’ table.
I also set aside Halloween cups and paper straws for the kiddos (my boys LOVE straws) before moving on to prep for the Paleo Apple Crisp and the main course: Primal Chili!
Lunch:
While I was prepping, my helpful husband got lunch ready for the boys and I…
• Leftover “Slow Chicken Curry” (from Sarah Fragoso’s Everyday Paleo Family Cookbook)
• Leftover sautéed haricots verts
Pumpkin carving was a huge success! Now it was time to fill our hungry bellies with primal deliciousness.
Dinner:
• Primal Chili (topped with diced avocado, diced tomato, sliced green onions and sliced black olives)
• Mixed green salad with toasted pumpkin seeds and homemade balsamic vinaigrette (courtesy of my good friend, Karen!)
• Paleo Pumpkin Muffins
Dessert:
• Paleo Apple and Pear Crisp and Coconut whipped cream
(adjusted from Melissa Joulwan’s Well Fed cookbook)
