Dr. Paul’s Pumpkin Pie [video]

by admin

Watch Dr. Paul and his daughter Hope make this delicious pumpkin pie made with a nut crust instead of a traditional crust (so it’s gluten free!) It’s easy to double this recipe and make two pies if you have company.


NUT CRUST (make this first)
1 cup raw walnuts
1/2 cup raw almonds
6-8 dates, pitted
1 teaspoon grapeseed or coconut oil

  • Add nuts and dates to food processor and blend/process until granular
  • Press nut/date mixture into deep pie dish (lightly oiled with grapeseed or coconut oil) and slightly up the sides

1 can organic pumpkin
2 eggs, beaten
1 cup organic heavy cream (no rBGH – recombinant bovine growth hormone) or use NON-DAIRY SUBSTITUTE: 1 cup coconut milk (not “lite” but regular coconut milk)
2-1/2 teaspoons pumpkin pie spice (or use individual spices in amounts listed on can of pumpkin)
1/2 teaspoon sea salt
1/2 cup organic raw honey or pure maple syrup

  • Mix all ingredients in medium-large mixing bowl
  • Pour into deep pie dish over nut crust
  • Bake at 425 F for 15 minutes, then lower temperature to 350 F and bake for 40 more minutes

1 cup heavy cream
1 tablespoon sugar
2 teaspoons vanilla extract

  • Place cream, sugar and vanilla into medium glass or copper mixing bowl
  • Beat until peaks form – don’t overbeat

A Bonfire Thanksgiving – Make it a Healthy, Happy Holiday

by admin

So you’ve made the commitment to change your life and/or the lives of the people in your family. You’ve changed the way you eat, move, and think. It’s awesome. You’re feeling better, and you might even get used to this! But suddenly, you realize…it’s holiday time. The time of year that you cook all the yummy stuff your mom and grandma used to make. The time when you stuff yourself silly, then watch football and pass out in your recliner. How is this going to work? What about tradition? What about my candied yams??

Take a deep breath. Don’t panic. We can help.

First of all, remember that Thanksgiving is intended to be a day to appreciate and give thanks for our gifts. It was not intended to be a day of stress. And one thing Doc always says is “Progress, not perfection.” So if on this one day, you just HAVE to have a slice of Mom’s apple pie, don’t beat yourself up about it too much. The problem is this: one day of cheating can open a floodgate. We’ve all done it before. “I’ll just cheat today, and get back on the wagon tomorrow!” Then tomorrow comes and you tell yourself, “after the weekend.” Before you know it, it’s Christmas and you’re eating a dozen cookies with milk that were meant to be for Santa.

Secondly, the Bonfire way of life is just that – a LIFELONG journey toward health and wellness. That means many, many Thanksgivings! So we’d better figure out how to do it the healthy way from now on. In that spirit, Bonfire presents some Paleo, Bonfire-approved Thanksgiving Day recipes and ideas…enjoy!

FUEL: What to Eat on Turkey Day

AIR: Get Your People Moving!
In the midst of the chaos that big family holidays can bring, make sure that you take some time for yourself to move! Try to get your family members involved…maybe it means a family football game in the yard, or a family walk after dinner to help digest. Or MAYBE, if you’re feeling crazy, you do 5 air squats for every commercial you see involving food! We know that moving helps elevate our serotonin levels and keeps us in a better mood. Couldn’t hurt when dealing with in-laws, right?

SPARK: Bring the “Thanks” back into Thanksgiving
Try starting a new tradition at your house – a gratitude tree! Cut out some leaves from construction paper and have each person write down what they are thankful for when they arrive. We used a jewelry tree and ornament hooks to hang them, but you could use clothespins to hang them on a garland or twine strung over the fireplace, or have people put them into a basket. After dinner ask one of your younger guests to read each one out loud. Have people guess who wrote what, and soak in all the gratitude and positive energy!

Don’t forget to sit back, relax, and enjoy the day. Appreciate your blessings, embrace your family, laugh often, and eat some healthy food that’s going to fuel your body! We hope this post helps make this special day just a little bit healthier and less stressful. And we’re thankful for you!!

Special thanks to Amanda Cannon photography for the pictures!


Homemade Cranberry Sauce

by admin

4 cups fresh cranberries (or try Dr. Camilla’s variation and substitute Lingonberries!)
1 cup water
1 cup unfiltered apple juice
Juice from 1 orange
1 teaspoon fresh grated ginger
½ Tablespoon ground cinnamon
2 Tablespoons raw organic honey (make it 4 Tablespoons if you like a sweeter sauce)

In a large soup pot, add the cranberries, water, apple juice, and orange juice, and bring to a boil. Add the ginger, cinnamon, and honey, and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.

Mashed Cauliflower

by MJ

Mashed cauliflower is a reallllyyy yummy, lower glycemic alternative to mashed potatoes. I’ve made it before for parties, and people tell me they actually like this better! - Maryjane

1 head organic cauliflower
2-3 cloves garlic
2-3 tablespoons organic grass-fed butter, or olive oil
Sea salt and pepper to taste
1/4 tsp. nutmeg or sage (optional)

  • Wash the head of cauliflower. Cut off the stalk, and cut up the rest of the head into smallish pieces.
  • Place a steamer basket in the bottom of a big pot with about an inch of water- it shouldn’t go over the top of the steam basket.
  • Place the cauliflower and the garlic in the pot, cover it, and steam until cooked – should slide off fork when you poke it.
  • Drain it in a strainer and then place steamed cauliflower in food processor along with grass fed butter or olive oil, salt and pepper, and nutmeg. Then just blend it all up!
  • If it seems like it’s too thick, you can add a little bit of almond milk to thin it.
  • Delicious!

Paleo Pumpkin Pie

by admin


1/2 cup hazelnuts
1 cup pecans
4 Tablespoons melted, organic, grass-fed butter
Pinch of sea salt

Preheat oven to 350 degrees. Place the nuts in a food processor and process until the nuts are a flour-like or almond meal-like consistency. Pour into a small mixing bowl, add the butter and salt, and mix into a thick dough. Using your hands, spread evenly into a pie pan.  Bake for 10 minutes.


1 – 14 oz. can of organic pumpkin puree (nothing added, just pumpkin)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh grated ginger
2 eggs
1/2 cup raw organic honey
1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes. Thanks to Every Day Paleo for the recipe!

Paleo Stuffing

by admin

One of the first things people panic about on their first Paleo Thanksgiving is the stuffing. Trust me, this stuffing tastes way better than the kind you get in a box, and it’s way better for you!

This dish serves 8-10.  Be sure to use extra-lean ground beef (grass-fed, preferably) and soaked walnuts.


  • 1 pound ground pork, pork sausage, or combination of ground pork and ground turkey (ground beef is also a viable option – just make sure it’s not too lean or it won’t have the flavor needed)
  • 2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
  • 1 medium sweet onion, diced
  • 4 stalks of celery, diced
  • 1 apple, cored and finely diced
  • Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt


  • Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
  • Saute the meat and celery for 3-4 minutes on medium heat, making sure that the meat/sausage gets broken up into really small pieces as it cooks (big chunks are not very stuffing-like!). We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
  • Add the onion and apple, and cook for another 2-3 minutes.
  • Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The meat should NOT be totally cooked at this point – there should still be some pink.
  • Pull everything out of the pan, and move into a 9 × 13 baking pan (or two 6 × 9 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.

Thanks to Whole9Life for the recipe! http://whole9life.com/


Pumpkin Chicken Soup

by admin

1 whole chicken, roasted
1/2 lb. fresh mushrooms, sliced
1/2 cup chopped onion
1 tsp. curry powder
3 cups plus 1/4 cup homemade chicken broth
1 pie pumpkin, roasted and flesh scraped out
1 can coconut milk
1 Tbs. agave
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg

Sautee mushrooms and onion with 1/4 cup chicken broth until onions are tender.  Add curry powder and cook over medium heat, stir until blended.  Gradually add the remaining chicken broth.  Bring to a boil.

Add pumpkin, chicken, coconut milk, agave, salt, pepper and nutmeg.  Heat thoroughly.

This soup can also be served in a hollowed out pumpkin.  You could roast it in the oven @ 350 for 20 mins, then pour the soup in before serving.

(recipe courtesy of LivinPaleo)

Roasted Root Vegetables

by admin

I’m one of those people who’d rather eat a plate of steak tips or whole roasted chicken instead of a salad or raw veggies any meal of the week. My husband Jesse has to remind me to “eat my colors.” But this vegetarian recipe is so delicious I could eat it for days on end. This is a great fall dish to bring to potlucks or Thanksgiving celebrations. Make a bunch extra and use the leftovers to serve with some eggs for breakfast. Special thanks to my buddy, Pete, for introducing me to this doozie at our Friends’ Thanksgiving party a few years back.

yams of all varieties
sweet potatoes
garlic bunches
fresh sage
sea salt
fresh ground pepper
coconut oil

  • chop all the spuds, being sure to gouge out the eyes and shave off all the green skin (I like to take the skin off the sweet potatoes and yams completely, which can reduce the saponin content). I like to cut them into finger food sizes, like an extra stubby steak fry.
  • get a pot of water boiling, 1/3 to half full
  • once it’s boiling, add the sweet potatoes and yams and let them parboil. Don’t overcook, otherwise they will be too soft. They should be a bit undercooked when you strain them.
  • vital behavior: save the water to use as a vegetable stock for soup. Yummy minerals!
  • cut the onions into eights: first in half so you see the rings, then each half into quarters so each quarter has a little bit of the root to hold it together.
  • cut the garlic into half so that you can lay them open on the baking sheet.
  • when the spuds are strained and cooled, put all your chopped root vegetables in a bowl. Add some melted coconut oil and stir it up. I like to use my hands to make sure everything is coated properly.
  • chop all the spices. Put the veggies on a cookie sheet and spice them up (optional secret ingredient: cinnamon. It counters the sweetness of the yams and naturally inhibits insulin release!).
  • bake everything at 400 until the tops are slightly brown.
  • if you want, go in there and stir everything up a bit halfway through.
  • when they look done, they’re done.
Optional horseradish sauce:
While that’s all cooking you could make this easy dip. Mix one container of full-fat sour cream and one jar of fresh horseradish to taste. I like it strong, myself.