Pumpkin Pie Energy Balls

 Ingredients

2 tablespoons paleo flour (I use Bob's Red Mill Paleo Flour, coconut flour or almond flour would also work)

1 tablespoon vanilla protein powder

1 tablespoon pumpkin pie spice

1 cup cashew butter 

1 tablespoon maple syrup (or honey)

2 tablespoons pumpkin puree

Instructions

In a large bowl, combine flour, protein powder and pumpkin pie spice.

In a separate bowl, microwave cashew butter, syrup, and pumpkin puree for 30 seconds - 1 minute until it's easy to mix the ingredients together.

Pour the cashew butter mix into the dry ingredient mix and stir to combine. Freeze the dough for about 10 minutes so it hardens enough to handle.

Line a baking sheet with parchment paper. Roll the dough into about 20 balls and arrange on the baking sheet. Refrigerate until fully chilled, then store in an air-tight container in the refrigerator.

sausage and kale casserole

 Ingredients

2½ tablespoons ghee avocado oil, olive oil, or your favorite cooking fat, divided

1 small yellow onion diced

1 large carrots diced

½ pound cremini mushrooms thinly sliced

Diamond Crystal brand kosher salt or Magic Mushroom Powder

Freshly ground black pepper

1 pound bulk mild Italian sausage

1 pound lacinato kale stems removed and leaves thinly sliced

3 garlic cloves minced

1 cup store-bought marinara sauce

½ teaspoon dried oregano

5 large eggs whisked

¼ cup Paleo-friendly pesto 

Instructions 

Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.

Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.

Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.

Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.

Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.  Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.

Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.

Stir in the minced garlic and cook for 1 minute or until fragrant.

Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.

Transfer the sausage mixture to the ingredients in the casserole pan. 

Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop Paleo-friendly pesto on top before baking.)

Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.