Paleo Buffalo Chicken Spaghetti and a Pumpkin Patch

Today was a gorgeous fall day, with a bright blue sky and beautiful orange leaves. My boyfriend and I decided to enjoy the beautiful outdoors and get in the halloween spirit by going to a pumpkin patch.

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Cottonwood Farms in Boulder offers a corn and hay maze, lots of farm animals, and a pumpkin patch with some gorgeous pumpkins. Somehow my boyfriend has made it 29 years without ever carving a pumpkin. That is unacceptable to me and my love of fall activities. We will definitely be fixing that this weekend with the two perfect pumpkins we picked out.

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Tonight I made one of the most delicious paleo recipes I have made yet. Unfortunately, it just looks like mush on film, but I PROMISE you it is worth it. I have to give credit to PaleoOMG for this one.

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Paleo Buffalo Chicken Spaghetti

  • 1 large spaghetti squash, cut in half lengthwise
  • 2 tablespoons fat (I used duck fat)
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • ½ sweet onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • ½ cup hot sauce
  • salt and pepper, to taste
  • chopped green onions, to garnish
  • sprinkle of red pepper flakes
For the mayo (this will render about ⅔ cup mayo)
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • ½ teaspoon dijon mustard
  • ⅛ teaspoon garlic powder
  • salt and pepper, to taste

1. Cut spaghetti squash in half length wise. Place them face down on a baking sheet and cook at 350 for 25 minutes.

2. Put coconut oil in a pan with cut up chicken. Cook until the chicken lightly cooks on the outside, with no more pink showing. Cut up garlic, onions, carrots and celery and add to pan.

3. Mix the ingredients of the mayonnaise in a bowl, whip lightly until thickens.

4. When onions are translucent, add the cooked squash to the pan, mix in the mayo and the hot sauce. Cook for about five minutes and enjoy!

Trust me, take a leap of faith on the mushy yellow heap and make this recipe. I promise it will not disappoint.

Do you like fall activities? Do you have a special fall ritual?

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Pumpkin Spice Oatmeal Recipe

In case you don’t have friends who have posted this all over Facebook/Twitter – The Pumpkin Spice Latte is officially back at Starbucks. While I don’t go gaga over this latte, I am absolutely in love with everything Fall. Growing up in New England, I feel like it’s in my blood to love fall. Apple Picking, Cider Donuts, Pumpkin Carving, Hay Rides, Colored Leaves, Vests and Sweaters, Halloween Costumes… I could go on and on.

Although it’s only September, I keep checking weather.com to see when the weather will start its slow change from brutally hot to crisp and amazing. So far, no such luck. But I couldn’t wait any longer, so I decided to do my equivalent of a fall rain dance and make some fall themed food. It’s not paleo but, as I’ve said before, not everything I eat is. It will make you feel all warm and fuzzy on the inside and tickle your tastebuds.

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Pumpkin Spice Oatmeal

2 Cups water

2 Cups Almond Milk

1 Can Pumpkin Puree (12-14 ounces) with NO added spices/sugars etc

1 teaspoon pumpkin pie spice

2 cups oatmeal

3 tablesppons raisin

2 tablespoons flaxseeds

1/4 cup pumpkin seeds

Maple Syrup to Taste

1. Add water, almond milk and pumpkin puree to a pot and bring to boil.

2. Add oatmeal and pumpkin spice, stir.

3. Lower heat to medium and cook until only a bit of liquid is left. Remove from heat and stir in raisins. Once you divide it into bowls, top it with pumpkin seeds, cover with maple syrup and enjoy!

 

What’s your favorite season?

What is your favorite thing about fall?