Lightly Sweetened Paleo Pumpkin Pie Bars

Lightly Sweetened Paleo Pumpkin Pie Bars

paleo pumpkin pie bar (3) Ooooh you guys! Get ready, pumpkin spice everything IS COMING!

ppsiscoming credit:quickmeme.com

I can’t talk about pumpkin in September without including that meme, am I right? It would just be weird. Although I have to say most people in Westeros would probably love to have some pumpkin in their life, and be GRATEFUL for these pumpkin pie bars. Geez. Anyways this is totally off topic GOT talk now. Back to pumpkin. It’s getting pretty cold in Ottawa. What’s it like in the rest of the world? Here it was a pretty much instantaneous transition to fall. Even though it’s technically not fall yet. One day I was tanning by the pool and the next I was wearing booties and huddling in sweaters and KNITTING again!! (check out my IG to see my current project…People seem to love it). I want allll of the fall things now. I’ve got squash in my cupboard, pumpkin in my cans, and fuzzy socks on at all times. paleo pumpkin pie bar (5) These paleo pumpkin pie bars are a piece of my obsession. They’re easy. They have a crispy crust and a smooth filling. They are DELICIOUS! They are lightly sweetened, so if you’re taking these to a gathering or sharing with some sugar addicts, add a drop of stevia or another tsp or two of maple syrup. No harm, no foul! They are my new favorite incarnation of paleo pumpkin pie. Now, I’m just going to get to this recipe. I need to go bundle up and get ready for a hike with my papa and Ruby! AKA my favorite people/animals. Enjoy! The equipment I use for this recipe is a small food processor and my oven! paleo pumpkin pie bar (8)

Lightly Sweetened Pumpkin Pie Bars

Number of servings: 20

Per Serving 59 calories

Fat 3 g

Carbs 6 g

Protein 2 g

20

Lightly Sweetened Pumpkin Pie Bars

Ingredients

Instructions

  1. Preheat oven to 400.
  2. In a small food processor, combine all of the crust ingredients. Chop in food processor until everything is in small pieces and starting to come together.
  3. Grease the 8x8 pan and then press the crust into the base of the pan. It should cover the bottom evenly.
  4. Rinse out the food processor then use it to combine the filling ingredients. Pour over crust.
  5. Bake for 35 – 40 minutes, until a toothpick comes out clear.
  6. Let cool COMPLETELY and then slice and serve!
 paleo pumpkin pie bar (4) It’s actually pretty easy as long as you have a food processor! You don’t even need a spoon, really. Hope you try this one out and let us know what you think! Have a great week, xox Sam
Bacon Wrapped Olive Chicken Meatballs

Bacon Wrapped Olive Chicken Meatballs

bacon meatball cup

Is that title a mouthful?

If so, I guess that’s appropriate because these bad boys certainly are as well.

Once a month I work two 12 hours shifts on Saturday and Sunday. I pretty much eat all of my meals of the day at work and feel the need to be very prepared food wise. I’ve found that meatballs are the very best thing because i can just take a bunch and then eat a few with some veggies whenever i get a chance!

I had my weekend coming up this month and was at the store. I wasn’t sure what kind of meatball I was actually going to make yet. Suddenly I had a craving for my Bacon Wrapped Olives. I decided to base a meatball after that recipe so they could feed me and fill me up all weekend!

The result was more than I could have hoped for. I hope you enjoy these as much as I do! They really were amaaaazing. If you know how tasty those bacon wrapped olives were then you know you NEED to try this recipe out! I’m looking at you, family. I know how much you loved those things.

Best part is they’re actually pretty easy and you can cook all 28 meatballs in one batch!

bacon meatball tray

Bacon Wrapped Olive Chicken Meatballs

Rating: 51

Number of servings: 28

Per Serving 128 calories

Fat 11 g

Carbs 1 g

Protein 8 g

28

Bacon Wrapped Olive Chicken Meatballs

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl combine the chicken, olives, flax, spices and salt.
  3. Line a baking sheet with parchment paper. Cut the slices of bacon in half. Begin rolling the chicken into balls and then wrapping each one with 1/2 a slice of bacon. Place on the baking tray.
  4. Repeat for all 28 balls. Place in oven and bake for 20 minutes. Flip the meatballs and bake another 15-20 minutes. Check doneness with a meat thermometer. (chicken should be 165 degrees)

Notes

*note always use the highest quality of meat available to you. *calories calculated per meatball

bacon meatball (2)

If you stuck some toothpicks in these they would be great for a paleo (or not) party! If you follow AIP you could also substitute the flax or not use it at all. The meat by itself hold together pretty well. Hope you love this one as much as I do!

Sam

** PS. If you want more snack recipes check out my friend Carol Lovett’s new book –> The Grain Free Snacker. It’s on SALE for one more day!

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