I have some really amazing recipes from across the internet to share with you guys this week. I am most delighted to say that along with the cooler temps, and some intense recipe searching, I have a new found love (and skill? debatable maybe…) for cooking. Not exactly recipe creating, but I have gotten quite good at not totally failing when following recipes! The new me perhaps?

Without further ado, and in no particular order, (the order actually doesn’t even make sense) please see the below DELECTABLE dishes i’ve rounded up for this week…

 

paleo pumpkin bars – Elana’s Pantry

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PUMPKIN. Just bought my first cans of the season from Trader Joe’s (who has ALLLL the pumpkin things by the way). I was going to start hoarding in September, but then I also reminded myself that a pumpkin burnout would be imminent if I attempted to keep that pace up for approximately 12 weeks)

creamy tahini dressing – Detoxinista

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I’ve been meaning to do something with tahini I picked up a while ago. This is a great homemade option for a dressing!

banana walnut grain-free granola – Urban Poser

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Banana walnut – a most appetizing marriage of flavors indeed… Again, one of those “treats” I must try to put a limit on. Try. I said try.

buffalo chicken mini meatloaf – PaleOMG

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Not that this is brand new information, but this girl can cook. Totally impressive.

buffalo chicken egg muffins – Balanced Bites

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Continuing with an apparent buffalo flavor pattern, I love egg muffins! So convenient and so filling, especially with the addred protein from the chicken

coconut butter bark – Edible Perspective

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Love the bark variations she demonstrates. I always get carried away with bark though, so I stick to making half the recipe, which I’m able to spread out over a couple weeks days.

stuffed spaghetti squash – The Cavegirl Dish

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Moving back to ‘savory’… Spaghetti squash has been a favorite of mine for years…have yet to meet a spaghetti squash I didn’t like in fact. I totally made this and proceeded to have it for dinner, breakfast, then lunch. Then I ran out. I stirred ground Bison into the sauce, and then, I went for a “four-cheese’ type flavor (a la Cheesecake Factory’s Four Cheese Pasta Dish OMG) and stirred a little whole milk ricotta up in there, and sprinkled a little parm cheese on top. So much cheese, so much dairy, but it was definitely more of a treat. Next time I’ll make it, I’ll only add in a spoonful of ricotta. Maybe a few spoons – tablespoons. Then just a sprinkle of the mozz. And the slightest touch of parm cheese you ever have seen. A kiss of parm if you will.

no-bake peppermint patty bars – Oh She Glows

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Adore all of Oh She Glows recipes. I’m not vegan, but I do like the fact that most of her receipes are dairy/gluten/grain free. And delicious!

rachel’s all american meat lover’s chili – Everyday Paleo

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I always want chili when I go out to eat, but they always seem to include beans. I don’t care too much for beans, save for the occasional taste of roasted red pepper hummus (must find paleo hummus recipe…) This recipe looks so filling and delightful.

primal meals in 15 minutes or less – Mark’s Daily Apple

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Okay. Great little recipe roundup here – all look amazing, especially the smoothie (pictured)

chicken with cauliflower and olives – Elana’s Pantry 

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My go-to meal with chicken has been, since the summer, baking either chicken thighs or skinless chicken breasts, along with sliced Roma tomatoes (less juicy than plum, heirloom, yellow…which means great for roasting), olives from the Whole Foods deli bar (kalamata, the black salty pitted ones…), and some balsamic marinated sweet onion slices. Roasted eggplant or roasted green beans on the side. Really really good. Then I found the above recipe on Elena’s site and that’s pretty close to what I came up with. Hers being moons better than mine, naturally. But I like her addition of the cauliflower. Roasted cauliflower – actually, any roasted veggie really – is how I prefer my vegetable consumption.

grain-free no-bake cookie dough protein bars – Your Trainer Page

Must try these! Think I will sub cashew butter for the almond butter to give it a more cookie dough taste, and I’ll do the Enjoy Life brand chocolate chips (dairy free)

roasted fall harvest – Multiply Delicious

Really excited I found this website! Has so many tasty looking recipes. I’m planning on making this for my weekend meals, but instead of the pear, I’ll add just another appls, and instead of the brussels (not because I don’t like them, just because I don’t have them) I’ll do roasted broccoli. And either some ground turkey or a chicken breast/sausage for protein.