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4 Fall Recipes to Fall in Love With

Fall is officially here and that means sweater weather, apple picking, and everything pumpkin. We’ve shared our favorite fall foods and today we want to share how you can make delicious, savory, and heart warming fall dishes.

Pumpkin Smoothie


  • 1 cup almond milk
  • ¾ cup cold brew coffee, optional
  • 2 T pumpkin puree
  • 2 T maple syrup
  • ¼ tsp vanilla
  • ¼ tsp pumpkin pie spice
  • Handful of ice
  • ¼ cup Paleo Scavenger Maple Pecan Granola


  1. Place all ingredients in a blender and puree until smooth.
  2. Pour into a glass and top with Maple Pecan granola.
  3. Drink immediately, or place in freezer for an hour for a milkshake consistency. Makes one serving.


    Pumpkin Chocolate Chip Muffins


    • ⅓ cup pumpkin puree
    • ⅓ cup maple syrup
    • ¼ cup coconut oil, melted
    • 3 eggs, whisked
    • 1 tsp vanilla
    • ¼ cup coconut flour
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • ⅛ tsp ground cloves
    • ⅛ tsp powdered ginger
    • ½ tsp baking soda
    • ½ tsp baking powder
    • Pinch of salt
    • ½ cup mini chocolate chips
    • ¼ cup Paleo Scavenger Maple Pecan Granola


    1. Preheat oven to 350 degrees
    2. Mix together wet ingredients in a bowl.
    3. In another bowl, whisk together dry ingredients.
    4. Pour dry ingredients into wet and mix well.
    5. Fold in chocolate chips
    6. Line a muffin tin with paper liners, or use a silicon muffin pan, and scoop batter into muffin pan. Makes about five muffins.
    7. Crumble Maple Pecan granola on top of muffins.
    8. Bake 35-40 minutes, or until toothpick is inserted and comes out clean.

    Recipe adapted from Paleomg Pumpkin Chocolate Chip Muffins

    Crockpot Chili


    • 1 lb ground beef
    • 1 onion, finely chopped
    • 3 cloves minced garlic
    • 1 tsp cumin
    • 1 tsp chili powder
    • ½ tsp paprika
    • ½ tsp ground mustard
    • ½ tsp salt
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 1 can (14.5 oz) diced tomatoes
    • 2 cups beef broth


    1. Heat a large skillet over medium high heat and add onion and garlic. Cook until translucent. Add ground beef and cook until the meat is fully browned. Remove from heat and transfer with a slotted spoon into the crockpot.
    2. Add remaining ingredients to the crockpot. Cook for six hours on low heat.
    3. Enjoy!

    Apple Crisp


    • 6 Granny Smith apples, peeled and chopped
    • 1/2 lemon, zest and juice
    • 2 tsp pumpkin pie spice
    • 1/2 cup coconut sugar or maple sugar, plus one tablespoon for the apple filling
    • 1/2 cup butter or ghee, plus two tablespoons for the apple filling
    • 1 cup almond flour
    • 1/4 cup coconut flour
    • 1/4 tsp salt
    • 1 T coconut sugar or maple sugar
    • ¼ cup Paleo Scavenger Original Granola


      1. Preheat oven to 350 degrees
      2. Peel the apples and slice into thin pieces. Discard the cores. Place the chopped apples into a medium sized mixing bowl.
      3. Add the lemon zest and juice to the apples, stir to combine.
      4. Sprinkle 1 tsp of pumpkin pie spice and 1 T of coconut sugar over the apples and stir to combine.
      5. Melt 2 T of ghee, and pour over the spiced apples. Stir to combine.
      6. Liberally grease a 9 inch pie pan, or baking dish with ghee, and pour the apples into the pan.
      7. In a food processor, add the almond flour, coconut flour, maple sugar, 1 tsp of pumpkin pie spice, salt, and ghee. Pulse until you create a ball of dough in the food processor.
      8. Crumble the dough over the top of the spiced apples. This dough isn't too crumbly, so you will want to place small pieces of the dough evenly over the top of the apples.
      9. Sprinkle the top of the crumble with the ¼ cup of Paleo Scavenger Original Granola.
      10. Bake for 45-50 minutes.
      11. Serve with a scoop of ice cream, if desired.
      Recipe adapted from Primal Palate Paleo Apple Crisp

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