Recipe: Lamb Meatballs in Pumpkin Marinara

I had leftover pumpkin from my blondie recipe so I had to find a creative use for it. A coworker previously mentioned adding pumpkin to spaghetti sauce for extra fiber, and it sounded like a great idea. The natural sweetness of the pumpkin will take the edge off the acidity, while adding a little volume to the sauce.

This recipe provided an opportunity for me to clear out some fridge space as well. We had ample leftovers of bbq sauce and spaghetti sauce that needed to be used. About the only thing that I needed to purchase was the ground protein and the cheese; I stocked everything else in my pantry.

You’ll also notice that these meatballs are grain-free…no breadcrumbs. In the cooking instructions, I explain how to keep the meatballs together while it slow cooks. It does take an extra cooking step, but the results are worth it!

  • 8 oz(s), Canned Pumpkin
  • 4 fluid ounce, Bbq Sauce
  • 8 fluid ounce, chunky garden (tomato, onion &

Recipe: GF Pumpkin Walnut Blondie

Earlier this summer I experimented with a gluten-free dream bar/coconut bar recipe that used a homemade condensed coconut milk sweetened with stevia. Sadly, I didn’t consider it a success as it didn’t really have the sweet, rich, mouth-coating flavor that I associated with dream bars. I also mistakenly added baking chocolate to the bar which made it hard to eat.

In researching ways to tweak the dream bar recipe, I stumbled upon a paleo-friendly recipe for pumpkin blondie,  using almond butter to achieve the moist chewy texture that I was looking for.

Before I embark on testing the concept with my cococonutty dream bar recipe, I recreated the pumpkin blondie to make it gluten free and with walnuts. I also went with coconut sugar instead of stevia to see how I would like it. And you know what, it turned out great!

  • 0.50 Tsp, Cinnamon
  • 0.50