It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!
If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!
Happy Cinco de Mayo! I love any good excuse to feast on Mexican food, my favorite cuisine, and that’s what this day is for me. Back in college, it also meant getting copiously wasted on shots of tequila and endless amount of margaritas. These days, it’s mostly about the food… but that doesn’t mean I can’t enjoy a little bit of a spiked cocktail now and then, right?
I first tried horchata when I used to live in New York City. My friends and I went to a Mexican restaurant and I saw it for the first time on the menu, and decided to try it out. This was before I found out about my dairy sensitivity, and while I truly joined how creamy and sweet it was (it was like a delicious, cinnamon-y milkshake!), my stomach did not at all later that night. Needless to say, I haven’t tried it again since.
Well, I thought it was time to introduce horchata back into my life without the dairy part. Because 1) it’s Cinco de Mayo and 2) I think a rum-spiked creamy cocktail that won’t make me sick is a good thing to add to my life. Them’s the facts. This paleo horchata feels so decadent but it’s made with all clean, healthy ingredients, and sweetened with a touch of honey. You can even make it for the entire family and add the alcohol at the end for the adults. I highly encourage you make this and enjoy it with a side of tacos, guacamole, and sombreros!