The Happy Gnome has recently become our favorite spot to have lunch. When Rob's brother Dan came to visit us a few weeks ago, Rob put together a list of places that had awesome beer selections. We stopped by The Happy Gnome for lunch and loved it so much that we were back again the next day for dinner. They have a huge selection of beers and quite a few hard ciders, as well, but it's the burgers that keep us coming back. Any burger that comes topped with pulled pork is fine by me. The adorable neighborhood and the fact that their mixed greens salad is so good that sometimes I actually want it instead of fries helps, too.

I always get a Bloody Mary and the Angus Cheeseburger without a bun or cheese, and Rob gets a beer and the Game Burger, which is bison and elk and comes with lingonberry mayo. Everything is good.

   

My Bloody Mary garnishes didn't make the photo opp--see a complete picture here.

The Happy Gnome

498 Selby Avenue

St. Paul, MN 55102

Food 5/5

Service 4/5
Atmosphere 5/5
Prices & Specials 3/5
Paleo-Friendly 5/5

After we went apple picking the other weekend, we had a bunch of apples in our kitchen. Imagine that. I spent a few days slicing one up and dipping it in almond butter, but I really felt like we couldn't go through fall without a dish that at least somewhat resembled/tasted like an apple pie. So I made this Paleo Apple Pie-ish Crumble. That's the scientific term for it.

It tastes just like apple pie without the sugar or grains. And it makes your house smell like the holidays.

Ingredients:

Four cups sliced apples

One tablespoon agave nectar

One teaspoon vanilla

The juice of half a lemon

One teaspoon pumpkin pie spice

1. Preheat oven to 350.

2. Mix all ingredients together in a bowl before transferring to a buttered casserole/pie dish.

3. Top with Paleo crumb topping:

2/3 cup almond flour

1/3 cup arrowroot powder

1/3 cup butter, cubed

Two tablespoons honey

4. Bake at 350 degrees for 25-30 minutes, until topping is browned. (You can broil it at the very end if you like.)

  

I've been really into squash this fall. Pumpkins, butternut squash, and acorn are definitely my favorites, but I have to say I just love acorn squash the most. They're the perfect shape and make a fantastic side dish, just by cutting one in half and roasting it up in the oven. I decided to get a little fancier and actually serve dinner in the squash the other night, and we loved it so much that I made it again that same week!

Ingredients:

For the squash

One acorn squash

Drizzle of olive oil

Salt, pepper, onion powder

For the beef

One pound of (grass-fed) beef

Half of an onion, drizzle of olive oil

1 1/2 teaspoon garlic powder

1 1/2 teaspoon dried oregano

Sprinkle of onion powder

Sprinkle of crushed red pepper

One 14.5 ounce can of diced tomatoes

Salt and pepper, to taste

1. Preheat your oven to 350. 

2. Carefully cut the squash in half and season with olive oil, salt, pepper, and onion powder.

3. Roast squash at 350 for 45 minutes.

4. While squash is in the oven, saute onions in olive oil over medium heat. When they've softened, add beef.

5. Season the beef with garlic powder, oregano, onion powder, red pepper flakes, and salt + pepper.

6. Once the beef is cooked through, reduce heat to low/simmer and add can of tomatoes.

7. Continue to cook on low until squash is done.

8. To serve, place each squash half in a bowl and spoon beef into the center.

I made these on Saturday afternoon and put plastic wrap over them for dinner on Sunday, so you can totally make them ahead of time if you like to do that (I know I do). Enjoy!