Winter Enchiladas with Pumpkin Enchilada Sauce

Winter Enchiladas with Pumpkin Enchilada Sauce |

January is when winter truly starts for me. The excitement of the holidays and warm weather vacations mask the cold of November and December pretty well. January in Boston – especially after spending some time in the Bahamas – is when real winter sets in.


I felt like I dove headfirst into January this week – right off the airplane into 20-degree weather and into the work week. Since it’s January I, like most people, would like to eat a little lighter and healthier than I have over the past couple of months but sometimes being slammed back into real life makes that seem difficult to do.


Instead of order from our neighborhood Tasty Burger, I decided to use of some healthy ingredients I had stored away and make enchiladas with pumpkin enchilada sauce. Using pumpkin purée and salsa from my pantry and vegetables and corn tortillas from my freezer, I was able to make a comforting, healthy and delicious meal to last a few nights – and avoid a tired, hungry, after-work trip to the grocery store.


Pumpkin enchilada sauce is vegan, gluten free and full of Mexican flavor with the seasonal creaminess of pumpkin. To fill the enchiladas, I roasted some vegetables I cubed and froze from my CSA – butternut squash, beets and parsnips– but any veggies will work here. Frozen corn, chopped kale, broccoli– get as elaborate or keep it as simple as you want. I always keep small 100% corn tortillas in the freezer for quick gluten free meals, but brown rice tortillas would also be good.


Winter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.comWinter Enchiladas with Pumpkin Enchilada Sauce |

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Pumpkin Spice Donut Holes + Pecan Crunch

Gluten Free Pumpkin Donuts with Pecan Crunch |

A pumpkin spice post is predictable, but also obligatory. The other night, inspired by the weather (and Pinterest), I set out to make some paleo, gluten free pumpkin donuts. I attempted to fry them in coconut oil and while the flavor and texture were spot on, the frying part didn’t work out so well (burned outside, gooey inside). Since I don’t have a donut pan, I was hesitant to try baked donuts until I remembered donut holes.


These gluten free pumpkin donuts taste like real, old-fashioned “apple cider style” donuts. They are baked, but lightly coated in coconut oil first to get that classic donut flavor (without being quite so heavy). They are also sweetened only with dates, but you’d never know.


The glaze and pecan crunch are completely optional. For a nut-free version, simply make the gluten free pumpkin donuts, lightly coat in coconut oil again after baking and roll in cinnamon sugar. If you have a donut pan, I assume you could shape the dough into the molds and bake. Let me know if you try this out!


Gluten Free Pumpkin Donuts with Pecan Crunch |

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Grain-Free Pumpkin Pie

Grain-Free Pumpkin PieWhen Isabel and I set out to create a grain-free pumpkin pie this Thanksgiving, we didn’t plan on it being healthy enough to eat for breakfast. We also didn’t expect other people (i.e. pie traditionalists) to love it as much as we would. We were pleasantly surprised on both accounts.


WHY IT’S HEALTHY// This grain-free pumpkin pie is also gluten free and paleo. Pecans, aside from having a delicious buttery taste and texture, are rich in oleic acid and antioxidants such as ellagic acid and vitamin E (think good cholesterol levels, protection from free radicals and healthy skin). Pecans are also rich sources of B-complex groups of vitamins and many minerals such as manganese, potassium, calcium, iron, magnesium, zinc and selenium. Pumpkin puree is loaded with vitamin A, fiber, iron and potassium; great for digestion, eye and bone health and your immune system. Cinnamon has been shown to lower blood sugar in diabetic patients and is anti-inflammatory. Grade B maple syrup, although still almost entirely sucrose, does contain many minerals, such as potassium, calcium, zinc and manganese. It also contains natural phenols, which are antioxidant compounds. //


Grain-Free Pumpkin Pie Ingredients

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Pumpkin Pie Almond Butter

Pumpkin Pie Almond ButterPumpkin. Pie. Almond. Butter. Why have I never made this before?  For years, I’ve tried to eat something else other than oatmeal for breakfast. Variety is a word you read about all the time in nutrition literature, so I’ve tried to mix it up in the morning. Over the summer Josh and I began training for the Philadelphia marathon, and I was curious about the diet of vegan athletes. After reading Brendan Brazier’s Thrive, we set out to make his Ginger, Banana & Pear cereal, as a way to escape the oatmeal routine and…run faster? Pumpkin Pie Almond Butter Almonds Being Roasted

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