November 1 Thoughts (& Paleo Pumpkin Pie).

Feeling thankful for these people.

Happy November 1! It's the start of the holiday season (in my world)! Halloween decorations are coming down, and I've started dragging out my Christmas boxes (I'm one of those - no shame). This season with kids is so magical. It's like reliving childhood, but better. I love living through their eyes, and for that I am thankful.

I was running errands this morning, and while driving home I felt incredibly thankful. Not blessed, but thankful.

I saw a little boy with his parents at a store. He was admiring a toy when his dad said, "No, son. Only things we need." My heart sank. His face broke my heart, and I'm sure it broke his parent's hearts even more. I looked at my cart. Inside was a Mulan doll I picked up for Eloise for Christmas that she's been wanting. I don't get my girls toys when we go to the store, but I occasionally splurge on a small something for them to enjoy - I am thankful I can do that. I looked at the little boy's face as he held the toy. I so badly wanted to offer him the toy, but I didn't want to interfere. His parents seemed like they were trying their best - trying to get by. Something we're all familiar with.

As I was driving home I saw an ambulance, and a person being lifted inside.  My heart sank again. I suddenly felt silly (and stupid) for being stressed about work (I work from home), and taking care of my girls, all while trying to manage a house, and provide healthy food for my family. My life is not easy at times, but I am thankful for my family's health, my hard working husband, and being able to stay home and raise my girls.

It's the season to be thankful and to give.  I am challenging myself to find the good in each day. I believe a lot of us stay at home moms get lost in the mundane everyday and we forget what's most important. You are lucky and you have to be thankful for something. What is it? I'd love to hear from you!

Also, keep scrolling for my paleo pumpkin pie recipe! I promise, it's a winner!

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PALEO PUMPKIN PIE
dairy, gluten, grain, and soy free

INGREDIENTS
CRUST

• 1 cup almond meal
• 2 tablespoons coconut sugar
• 3-4 tablespoons room temp grassfed butter, ghee, or coconut oil
• ¼ - ½ cup chopped pecans

PIE FILLING

• ¾ cup coconut sugar
• 12 ounces full fat canned coconut milk
• 2 eggs
• 1 medium pie pumpkin, deseeded, baked, and pureed (or one 15 ounce can of pumpkin)
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

METHOD: Preheat oven to 350. Mix ingredients for crust. Pat dough in greased pie pan. Bake for 14 minutes and let cool almost completely before adding the filling. *I only line the bottom of my pie pan with crust. If you want a full crust, double the crust recipe. As the crust cools, preheat oven to 425. Mix ingredients well. Pour over cooled crust. Bake for 15 minutes. Turn oven to 350 and bake for 30-35 minutes. Check every 3 minutes until center is firm when jiggling the pan. Let cool and enjoy!