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Brina’s Basic Fall Treats

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By: Sabrina Blajos

For those of you who don’t know, I am a Fall Lover and a born Basic. Pumpkin everything is Life this time of year for me. However, as I get more and more into nutrition, more into creating habits, developing goals, and practicing self-discipline. I find that its hard to keep some of the more “Fad” habits apart of my daily lifestyle. So like anything you have to find what is worth it and what is not. So below I listed some of my favorite Fall Treats and the substitutes I like to use from trusted resources and friends. Some of them you can use daily others, on special occasions. If you try these our let me know what you think, or if you have any good ones that I must try! Always looking to try new coffee hacks! =]

Drinks by WAG:
Pumpkin Spice (Grande 16oz) 7p/11c/0f
Order:
Grande Nonfat Americano Misto with one pump sugar free Vailla.
Add in Cinnamon, nutmeg, and one Splenda

Creamy Iced Coffee (Venti 20oz) 4p/6c/0f
Order:
Iced Coffee with nonfat milk
Add in any sugar free syrup (1pump)

Fat-Free Frappe (venti 20oz) 4p/5c/0f
Order:
Quad Expresso in a venti cup with nonfat milk and ask for it double blended.
Add sweetener of choice.

If you are tracking strict macros know that some of these might change depending on sweetener you use. Starbucks app is great in getting exact macros.

A great daily drink if you can’t do the black coffee is getting a black coffee and adding unsweetened vanilla almond milk and dash of either pumpkin spice or cinnimon. 

I also included a recipie for a Paleo Pumkin Pie, again not a daily but if you have an event you can bring this yummy dish. Recipe by Vikki Anderson.

PIE CRUST
Ingredients:

  • 1 1/3 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1/4 cup organic palm shortening
  • 3/4 teaspoon vanilla extract

Directions:
Preheat oven to 350F. Combine almond flour, tapioca flour and sea salt in the bowl of a food processor (or blender). Pulse a couple of times to get out any lumps.


Add egg, palm shortening and vanilla extract.

Pulse until dough starts to come together and move together in the processor. It won’t form a ball, you will have to scrape it together to get it out.

Scrap all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly.

Place into a pie pan and begin the press the dough with your fingers from the middle out.

Keep pressing until the center is thin enough that you can see a shadow of the pan but the dough is not ripping or breaking. You need to be gentle and press slowly in short strokes.

As you press the dough from the center and up the sides, you should begin to have a bit extra come up the sides and over the top. Use your finger to scrap this off.

Keep pressing until dough has a pretty even thickness all around. Take special care to flatten the “seam” or crease of the pan so you don’t wind up with a thick doughy bite at the seam.

Use a fork to poke several holes on the bottom and to gently indent the rim of the crust.

Place on a baking sheet and into the oven on the center rack for 12 minutes. Remove and place pie pan on a wire cooling rack.

Allow to cool and use in your favorite pie filling recipe!

PIE FILLING
Ingredients:

  • 1 precooked and cooled Paleo Pie Crust
  • 1 3/4 cup cooked pumpkin puree (or 1 15-ounce can organic pumpkin puree)
  • 1/2 cup full fat coconut milk from a can
  • 1/3 cup coconut palm sugar
  • 1/4 cup pure Grade B Maple Syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • pinch ground cardamom
  • 2 large eggs, beaten

Directions:
Preheat oven to 350F. Combine pumpkin, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, sea salt, ginger, cloves and cardamom in mixing bowl. Mix until well combined.


In a separate bowl, beat eggs with a whisk until you see air bubbles (about 1 to 2 minutes) and whisk into pumpkin mixture until well combined.

Pour pie filling into crust and use a spatula to level out and evenly spread if necessary. Place pie on a baking sheet and place into oven on the center rack.

Bake undisturbed for 55 to 60 minutes until filling is set and doesn’t look wet. Remove and allow to cool (in pie pan) on a wire rack for about an hour and then transfer to the refrigerator until ready to eat.

The crust should stay crisp for at least 24 hours but I think this pie is best the day it is baked. Enjoy!