It’s autumn, and that means it’s apple and pumpkin season. From reading this blog and others, you’d never guess that other flavors might be able to take center stage. But squash, sweet potatoes, and corn are also stars of the show, and when Thanksgiving rolls around the latter always plays a crucial role – in the corn bread. In this case, gluten free golden corn bread, fluffy and delicious and perfect for sopping up the gravy or toasting with a bit of butter for the morning after breakfast.
This Wednesday, my eats may look a little different. As I mentioned when I shared my recipe for Paleo Pumpkin Chocolate Chip Cookies, I’m cutting back on dairy for the next few weeks (not permanently I hope) and when I do add more in I’m going to try and keep it to about half what I have been consuming. If you read Renaissance Runner Girl regularly, you know I eat a lot of dairy, between multiple servings of Greek yogurt, the healthy helpings of cheese, and near-daily scoops of ice cream in the warmer months, so I’ve had to replace all that goodness with something. Like pumpkin and chocolate, which I enjoyed before I became a blogger. And coconuts and chia seeds, new discoveries in the past year or so.