Before going Paleo, my time-consuming grocery trip took me down all the aisles of the store: cereals, canned veggies, baking supplies and the aisle with all of the tortillas and enchilada sauce. I bought sugary cereal for the kids as a treat and whole-wheat tortillas because I thought they were healthy.
Wow, how my grocery trips have changed.
Now I spend most of my time in the produce section. The majority of my cart is filled with vegetables like broccoli, cauliflower, spaghetti squash, sweet potatoes, beets or kale. Of course I toss in some raspberries if they're in sale because they're Big C's favorite food. I may meander down the baking aisle to see if the dark chocolate or olive oil are on sale, and sometimes I stop across the cookie shelves to pick up a couple cans of tuna.
And that's about it. Grocery trips are so simple now! Reason #427 I love eating Paleo.
Now, for today's recipe, I thought I'd start with a Thanksgiving classic done with a Paleo twist. My mother-in-law made this pumpkin pie custard, and I'm telling you, this stuff is amazing. I'd love to make a pecan crust to go with it sometime, but this custard is great even by itself (or with a small scoop of coconut milk ice cream, if that's your thing).
Charlene's Pumpkin Pie Custard
2 cups pumpkin puree (or a 14-oz can)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground cloves
1/4 cup molasses
1/4 cup raw honey
1/4 to 1/2 cup full-fat canned coconut milk
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients by hand or with a hand mixer until smooth. Start with 1/4 cup milk and add more one tablespoon at a time if the mixture is too thick.
Pour into a pie plate (or individual pie tins). Bake 40-45 minutes until set and knife inserted in the middle comes out clean.
Serve plain or drizzle melted chocolate over the top.