Spiced Pumpkin Puree

This puree is awesome to add to desserts or smoothies. It is also what I use to make pumpkin spice lattes!!

1 cup pumpkin puree (homemade or canned)

1 TB fall/pumpkin pie spice mix (homemade or bought)

1/8 tsp sea salt

1/4 tsp vanilla

4 TB maple syrup

Stir all ingredients together. Store in the refrigerator for a week or the freezer for longer. I love to use this mixture to fill silicone molds and then freeze for easy access.

Roasted Pumpkin Puree

This puree is great to use instead of canned pumpkin (in case you can’t find any or want to make your own).


Avocado oil, coconut oil or ghee

Sea salt

Preheat oven to 375.

Cut the top of the pumpkin off, then cut it in half. Scoop out all the seeds and place on a baking sheet.

For these small pumpkins, I used 1/2 tsp of fat per pumpkin half. If you have larger pumpkins you might need 1-2 tsp per pumpkin half. Rub the pumpkins with the fat and sprinkle the tiniest amount of sea salt over them.

Roast until a fork easily pierces the pumpkins. It took about an hour and 10 minutes for mine.

Let the pumpkins cool to the touch and scoop the pumpkin out. Add the pumpkin to a food processor or high powered blender and combine until you get pumpkin puree. Yum!!

Store the pumpkin puree in the refrigerator for a week or in the freezer for longer. I like to add the puree to silicone molds and freeze them for easy access.

Stone Fruit Jam

You can make this using any stone fruit you have lying around (mango, nectarine, peach, plum, cherry…).

  • 2 TB chia seeds
  • 3 TB water
  • 1 heaping cup stone fruit, chopped
  • 2 TB water
  • 1/4 lemon, juice and zest
  • a large pinch of salt
  • 1 TB honey

Add chia seeds to a high powered blender and turn on medium to briefly crush the chia seeds. Add 3 TB water to the chia seeds in the blender, stir and allow to sit while you make the rest of this recipe.

Add stone fruit to a saucepan with 2 TB of water and cook over medium low heat for 10 minutes, stirring occasionally.

Add cooked fruit, lemon juice and zest, sea salt and honey to the blender with the chia seeds. Blend on medium until well combined. Enjoy!



2 TB coconut oil

4 apples, chopped into small pieces

juice and zest of 1/2 a lemon

1/8 tsp sea salt

2 TB honey

1 tsp cinnamon

Peel the apples, if desired (I did not).

Heat oil over medium heat in a saucepan or skillet until hot. Add apples, lemon juice and zest and sea salt. Cook over medium heat for 20 minutes. Add a couple of tablespoons of water if all the liquid evaporates.

Add cooked apples to a high powered blender with honey and cinnamon. Blend until smooth or chunky (I prefer chunky). Enjoy!

Cranberry Chia Seed Jam

This cranberry jam is delicious and tart. And it’s a beautiful and vibrant red color!

  • 1/3 cup of chia seeds
  • 5 1/2 cups of fresh cranberries
  • 2 1/4 cups of maple syrup
  • 1 tsp salt
  • 3/4 tsp vanilla extract
  • The juice and zest of 1 lemon

*please use organic ingredients, if possible.

  1. Grind chia seeds into a powder using a high powered blender.
  2. Add cranberries, maple syrup, salt, vanilla and lemon juice and zest to the blender containing the chia seed powder. Blend on high until the ingredients are well combined and the jam is thick. Let sit for 20 minutes.
  3. Season to taste with maple syrup, if you desire it sweeter.
  4. Store in the refrigerator for a week or in the freezer.