Thanksgiving and a Turkey Trot

Hope everyone’s having a wonderful Thanksgiving weekend! I’m just dropping in with a little recap of my Thanksgiving and a Turkey Trot I ran in my hometown of Ridgefield, Connecticut.


Ridgefield Turkey Trot 2015


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Thanksgiving Thoughts

I’ve been thinking a lot lately about what Thanksgiving means to me. We still have a week to go, but as I mentioned on Monday, Thanksgiving is one of my favorite holidays – honestly, I’d usually say it’s my absolute number one – and I don’t like the way that the Chrismukkah bonanza begins the day after Halloween and Thanksgiving gets glossed over so quickly. It’s a day to savor food and family, even if we all end up having a little too much of both, and to consider all the good things we have in our lives, a particularly potent act after events like those in Paris last week.


Pray for Paris


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Pumpkin Poufflé

When the leaves start to change and Halloween approaches, pumpkin season arrives in full force and with it brings an onslaught of pumpkin recipes. I didn’t really enjoy eating pumpkin until a few years ago, but once I became a convert the love was real. Which you may have guessed, between the Pumpkin Muffins, Paleo Pumpkin Chocolate Chip Cookies, Pumpkin Apple Spice Bread, and Pumpkin Spice Oatmeal Cake that have all been shared on this blog in the past month. Well, now it’s time for the dessert that’s fit to serve at your Thanksgiving table. This Pumpkin Poufflé was actually my second post ever, and it’s been updated and remastered (in 3D, or 4D, or whatever they call it these days) for anyone in need of a grain free pumpkin pie for the holiday season.


A grain free gluten free pumpkin pie perfect for the Thanksgiving table.


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Gluten Free Golden Corn Bread

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.


Gluten Free Golden Corn Bread


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Ushering in the holiday season with a Pumpkin Pouffle

When the leaves start to change and Halloween approaches, one of my favorite foodie times of the year has arrived – pumpkin season! This is a perfect gluten-free dessert for the Thanksgiving table, so I often try out different tweaks throughout the autumn to get it right (and consequently get to eat what is basically pie for breakfast). It’s a bit of a cross between a classic pumpkin pie and a pumpkin souffle, so I like to call it a Pumpkin Spice Pouffle!


15 oz pure pumpkin (Libby’s canned is great, or if you’re ambitious and want to roast your own that works too!)
12 oz plain 2% Greek yogurt (for extra pumpkin kick, you can use 6 oz plain and 6 oz pumpkin yogurt)
2 eggs
1/2 cup sweetener (I like to use stevia and brown sugar mixed together)
2 tbsp pumpkin pie spice
2 tbsp flaxseed
1 tbsp grapeseed or olive oil

*Optional: cocoa powder and dark chocolate pieces, or maple syrup and maple candy


A delicious Cocoa rendition of my Pumpkin Spice Pouffle

A delicious Cocoa rendition of my Pumpkin Spice Pouffle (I also love the maple version!)


Preheat oven to 350 degrees Fahrenheit.
Use the oil to lightly grease an 8×8″ pan.
Mix all other ingredients together in bowl (*if you use cocoa powder or maple syrup, mix in here)
Pour mixture into pan (*if you use the candy, place it in the pouffle now)
Bake at 350 degrees for 50 minutes.
Let cool.





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