paleo

Greenmouth's Super Pumpkin Pie Smoothie

By Stephanie Eckelkamp

We've arrived at that time of year (between Thanksgiving and Christmas/Hanukkah/whatever-you-celebrate) when all you want to do is shove your face with sugar cookies, peppermint mochas, PSLs, and Reese's peanut butter Christmas trees. And who could blame you? With friends and family urging you to "treat yo' self, it's the holidays!" it's not surprising that a day or two of indulging can somehow turn itself into a month of forgetting what vegetables are. But we've got your back. Or at least the folks at Greenmouth Juice Bar & Cafe do.

According to Linda White, a Lehigh Valley-based health coach and yoga instructor who also manages Greenmouth's Easton location, you can get all that delicious, desserty, decadent flavor of your favorite fall dessert (pumpkin pie!) while loading your body with nutrient-rich super foods. Here, she shares her super pumpkin pie smoothie, which you can easily whip up at home or pick up at your nearest Greenmouth location.

This blend is packed with protein and anti-inflammatory omega-3s from hemp and flax seeds, skin-brightening beta-carotene from pumpkin, hormone-balancing maca powder (which can actually help reduce PMS symptoms!), and electrolyte-rich banana and coconut water to boost post-workout recovery. It's also naturally sweetened with dates--no added sugars!

Super Pumpkin Pie Smoothie

5 oz (1/2 cup + 2 tbsp) coconut water
5 oz (1/2 cup + 2 tbsp) coconut milk
1 Tbsp hemp seeds
1 Tbsp flax seeds
1 tsp maca powder
1-2 dates, pitted
3-4 Tbsp pumpkin purée
1 frozen banana
1/4 tsp vanilla
Small handful of ice

Add all ingredients to a blender and blend until smooth. Pour into a glass and drink that goodness up!

Does the holiday grind have you feeling unmotivated when it comes to maintaining healthy habits? Contact Linda White for a health coaching consult (620-781-7062), or shoot us an email and we'll connect you. 

Coconut-Curry Butternut Squash & Apple Soup

By Stephanie Eckelkamp

Fall is in full swing, which is pretty exciting for more reasons than one. Not only do you have full license to wear long, butt-covering sweaters and wool-lined moccasin slippers, but it's soup season. Specifically, butternut squash soup. And we've got just the recipe. It's creamy, delicious, and surprisingly good for you. Paleo and vegan dieters, we're talking to you, too! 

STEP 1: Assemble ingredients. Here's what you'll need:

  • 1 large butternut squash, peeled, seeded, and chopped (save seeds!)
  • 1 green apples, chopped
  • 1 medium yellow onion, peeled and chopped
  • 3 tablespoons cooking fat (butter, avocado oil, coconut oil, and olive oil all work well)
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • 4 cups chicken or vegetable broth
  • 1 cup full-fat coconut milk (from can)
  • 1 teaspoon salt
  • black pepper to taste

STEP 2: Add cooking fat to a large pot over medium heat. Add onion, curry powder, ginger, and a pinch of salt and pepper. Saute until onions are soft. 

STEP 3: Add squash, apples, broth, coconut milk, salt, and pepper to pot. Simmer, partially covered, until squash and apples are fork-tender, 15-20 minutes.

STEP 4: Remove from heat. Puree soup with an immersion blender on low until smooth (or carefully puree soup in a traditional blender in batches, then return to pot). Return to heat and simmer soup on low to medium-low, stirring frequently, until it reaches the desired thickness, 10-15 minutes. Season with additional salt and pepper to taste.

STEP 5: Rinse squash seeds thoroughly. Add to a skillet over medium heat with a tablespoon of cooking oil and a pinch of salt and pepper. Toast seeds, stirring frequently, until crispy, about 15 minutes. Remove from skillet and cool on a paper towel-lined plate. 

STEP 6: Ladle yourself a big old serving and sprinkle with toasted butternut squash seeds and maybe even some leftover turkey, bacon, stuffing, cranberry sauce...whatever. We won't judge. 

Got any amazing fall or winter recipes you want to share?? Shoot us and email, or leave a comment below, to potentially be featured! 

 

How to Make Healthy(ish), Locally Sourced Apple-Bacon Mini Pies

By Stephanie Eckelkamp

First, let me just say, holy mother of baked goods, these are delicious. 

I've been craving pie lately, but as a someone who's pretty health conscious and really damn busy, I just couldn't muster the energy to make a traditional, pain-in-the-ass, nutritional shit-show of a pie crust.  So I decided on mini single-serve pies with an almond flour and nut crumb topping that lets you truly appreciate the apples. Oh, and just for fun, I added some bacon (from Breakaway Farms, purchased at the Emmaus Farmers' Market!) to the filling, because bacon makes anything good, great. It adds just the right touch of smokiness, and the saltiness actually enhances the sweet elements of the pie. 

So, go get your hands on some Lehigh Valley apples (check out one of these local orchards!) and whip up these bad boys ASAP. 

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Mini Apple-Bacon Paleo Pies

Filling:
4 medium to large apples, cored and sliced
2 slices bacon, chopped (preferably uncured and organic)
Sprinkle of cinnamon, nutmeg, and allspice

Crumb Topping:
1 cup almond flour
½ cup chopped pecans
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
2 Tbsp grass-fed butter, chilled
1-2 Tbsp maple syrup

1) Prepare filling: Heat cast iron skillet over medium heat. Add chopped bacon and sauté for about 2 minutes. Add sliced apples to skillet with bacon and sauté until soft, about 8 minutes. Add spices and sauté an additional 2 minutes. 
2) Prepare crumb topping: Add almond flour, pecans, and spices to a medium bowl and mix to combine. Add butter, “cutting” it into the dry ingredients with a fork until it’s well combined and mixture has a crumbly consistency. Add maple syrup and combine all ingredients, mashing them together with the fork and trying to maintain the mixture’s crumbly texture.
3) Divide filling among four custard cups and top each with about two heaping tablespoons of crumb topping. Place custard cups on a baking sheet.  
4) Place mini pies in oven and broil on low until tops start to brown and crisp up, about 10 minutes. You may need to finish them up on high for about a minute.
5) Enjoy! These things are freakin amazing.