Peppermint Dessert Freeze

Greetings!

Today I wanted to share with you a favorite new treat! It is perfect for this most wonderful time of year! And, it can be enjoyed by everyone! It's dairy-free, soy-free, and gluten-free.

Peppermint Dessert Freeze
(makes about 4 small servings)

Ingredients:
1. 2 frozen bananas (in halves)
2. 1.5 cups almond milk
3. 1 cup ice
4. 1/2 teaspoon peppermint extract (natural)
5. 4 tablespoons chocolate chips + more for garnish, optional

Directions:
Blend frozen bananas, almond milk, ice, until smooth. Add 4 tablespoons of chocolate chips (I used dairy-free). Blend on low, just enough to break the chips into smaller pieces. Serve in adorable glasses.. and garnish with additional chocolate chips if desired.
















Disclaimer: I am not saying that chocolate chips are healthy. I live by the 90/10 % diet. 90% percent of the time I eat amazingly healthy. 10% of the time I eat chocolate... well maybe only 2%. ;) Learning about the importance of not depriving yourself in my studies this year at Integrative Nutrition this past year has inspired me to start enjoying (organic, dairy-free) chocolate more!

I hope you are enjoying the beginning of the holiday season!

P.S. 'Taste for Healthy' now has a Facebook page! I am so excited to connect with like-minded wellness and nutrition enthusiasts!

Integrative Nutrition Fall eBook Recipe!

Today I am excited to share with you Integrative Nutrition's Fall Recipe eBook, featuring seasonal recipes created by IN students and grads!

And... I am honored to have my Pumpkin Pie Smoothie recipe published in it!

Pumpkin Pie Smoothie

(serves 1)

Ingredients:

• 1/2 c. pumpkin
• 3/4 c. almond milk
• 2 dates, pitted
• 1/2 banana, frozen
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup ice
• 1 tsp. vanilla
• optional: candied pecans

Directions:
Add all ingredients in a blender. (I use a Vitamix.) Blend until smooth.

If you are looking for healthy recipe inspiration using seasonal ingredients, give it a browse! You can view it online or download a PDF version.

Fall Recipe: Pumpkin Pie Smoothie!

Greetings!

I don't know about you... but I am ready for fall! The last week of August is a great time to begin enjoying pumpkin smoothies, right? ;)

Every August, I always have to remind myself that it is not fall, yet.... even though Michael's has had the fall decor out for a month! Yesterday I went to my favorite store, and learned that they are already selling Christmas decor!

Crazy...

Anyways, I just learned about a fall recipe contest that my beloved nutrition school, Integrative Nutrition is having!

25 entries will be selected to publish in their fall recipe ebook! This summer, my Tropical Mango Banana Sherbert was featured on the Integrative Nutrition blog! Naturally, I am excited at the chance to submit a fall recipe!

Experimental recipe #1... Pumpkin Pie Smoothie!

Ingredients:

• 1/2 c. pumpkin
• 3/4 c. almond milk
• 2 dates, pitted
• 1/2 banana, frozen
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup ice
• 1 tsp. vanilla
• optional: candied pecans

Directions:
Add all ingredients in a blender. Blend until smooth. Garnish with candied pecans, if desired. Simple!
*I use a Vitamix. If you are interested in purchasing one, I can get you free shipping!

This week's agenda:

• prepare handouts/giveaways for my clients
• get a pedicure with my mom today!
• update Facebook page
• finish the September newsletter
• create 'Healthy Kids' presentation for upcoming event
• get ready for 'Sugar Blues' seminar and webinar
• enjoy a reiki massage session!
• relax with my favorite yoga DVD
• get ready for my family's annual Mammoth trip!
• surprise Jon with an early Christmas present!

Have an amazing weekend!!

Cake Batter Milkshake!

Tomorrow I will be 25! Wow, I almost feel like an 'adult!'

Anyways, I wanted to celebrate (a day early) with this healthy Cake Batter Milkshake!

It tastes amazingly close to 'real' cake batter, but it is completely healthy! Yet, it seems so 'naughty' and delicious, that I just had to share it with you! ♥

I want to give a huge "thank you!!" to the talented and creative Chocolate Covered Katie for the original recipe!

Cake Batter Milkshake

• 1 banana, frozen
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons coconut oil, melted
• 2/3 cup almond milk
• 1 tablespoons coconut flour (for cake-y-ness)
• Optional: sprinkles

Blend ingredients together. Add some sprinkles, pre-blending, and then add more on top!

A recipe for vegan coconut whipped cream can be found here!

Have you made any healthy 'cake batter' recipes?

Vegan Brownie Fudge!

Greetings! :)

I hope you had an amazing weekend! It's been cold and rainy in Palmdale... perfect for relaxing by the fire, watching movies, working on Integrative Nutrition coursework, spending time with family, cooking, and making fun vegan treats in the kitchen!

Anyways, my friend Amber invited me over for dinner tomorrow... so naturally, I wanted to make a healthy, guilt-free dessert! :)

What I came up with is a treat that is half brownie, half fudge, partially raw (the base), and the rest just vegan (the topping).

Vegan Brownie Fudge

For the base layer-
Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates, pitted
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/3 cup carob powder
• 1/4 cup almond milk 

Directions: Process the ingredients above in a (heavy duty) food processor. Press into an 8x8 square pan lined with parchment paper. To help make the brownies lie 'flat' in the pan, I placed parchment paper on top and  pressed on the mixture until it was even. Place in freezer to firm for approximately 30 minutes.

For the topping-
Ingredients:

• 1/2 cup vegan chocolate chips
• sprinkles

Directions: Melt the chocolate chips in a double boiler. Spread onto brownie layer. Add the sprinkles! :) Let the chocolate topping return to a solid state, or place in the refrigerator to quicken the process. After the chocolate has become solid, carefully lift the brownies out of the pan and place on cutting board. Cut brownies into squares... and enjoy!

What do you do on rainy days? Did you make anything exciting in the kitchen this weekend?

Vegan Vanilla Almond Milkshake!

Hello fellow health and wellness lovers!

It's been awhile since I've posted an update...

This was a busy week: work, house-sitting, studying my coursework for Integrative Nutrition, and working on my health coaching business! I've also been spending time on my gardening blog! ♥

Anyways... last year around this time I found a health food store in Las Vegas, where I had a "Raw Vanilla Milkshake." I don't remember the exact ingredients, but this is what I came up with!

Vegan Vanilla Almond Milkshake
(2 servings)

• 1 banana
• 1 cup almond milk
• 1 1/2 cups ice
• 1 medjool date (2 for added sweetnes)
• 1 tsp vanilla
• 4 tsp. flax oil* (optional, see note below)

 *Flax oil is great for balancing hormones! ;)

Who ever said milkshakes have to be made out of sugar and dairy anyways?

Chocolate Brownie Cupcakes!

Does anyone else like Tim Burton's "The Nightmare Before Christmas?" My first impression of it was that it was one of the strangest movies I had ever seen... 

However, the movie has definitely grown on me! I don't know if it was riding the "transformed" Haunted Mansion ride at Disneyland during Halloween Time... or the soundtrack. Probably both. For whatever reason, I was inspired to make these "Jack Skellington" Chocolate Brownie Cupcakes! Oh... and they are healthy (and vegan), by the way. ;)

Anyways, the countdown to Halloween begins!! It's not so much that I particularly like the actual day of Halloween... it's the weeks & days leading up to it! The reason perhaps? I love, love, love pumpkins, so I am excited for any excuse to decorate, cook, & bake with them daily!













Ingredients:

1 1/4 c. spelt flour

1/4 c. cocoa powder

1 1/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1/2 c. pumpkin

1/3 c. cane sugar

2 T. maple syrup

1/2 c. applesauce (unsweetened)

1 c. zucchini, grated

1/8 c. water

1/8 c. almond milk

1 tsp. vanilla

8 oz. vegan chocolate chips (Trader Joe's has them!)

Directions:

1. Combine the spelt flour, cocoa, baking powder, baking soda and sea salt in a bowl and mix well.

2. Combine the pumpkin, cane sugar, maple syrup, applesauce, zucchini, water, soy milk, and vanilla and mix well. Fold in chocolate chips.

3. Combine the wet ingredients to the bowl of dry ingredients and mix only until just combined (mixture will look thick and brownie like).

4. Place in greased muffin tins or liners. Bake approximately 22 minutes at 350 F (if bake too long the moist brownie will dry out). Makes 12 brownies.

(Recipe adapted from: All Ways Nutritious)
The recipe for the vanilla icing can be found here!

Coconut Flour Cupcakes!

Today, one of my best friends Nicole and I finally decided to finally have our long talked-about "baking day!" After an awesome morning hike at Vasquez Rocks County Park, We went to the local health food store, "The Whole Wheatery" to pick up a few ingredients... vegan carob chips & vegan margarine. Then we headed into the kitchen and came up with some DELICIOUS gluten-free, dairy-free cupcakes... topped with vegan icing!

These will definitely be made again!

Vanilla Cupcakes
Recipe adapted from Vanilla Cupcakes from "Cooking with Coconut Flour"

• 6 tablespoons vegan margarine (original recipe called for butter)
• 6 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder

Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter. Pour batter into muffin cups. Bake at 400 degrees F for 15 minutes. Frost and decorate!! (makes 12 cupcakes)

Vanilla Icing

• 1/2 c. Earth Balance
• 2 c. of powdered sugar
• 1 tsp. vanilla
• 1 1/2 T of almond milk

Melt margarine on stove. In mixing bowl, combine melted margarine, powdered sugar, vanilla, and almond milk. Store in the fridge until needed!

*Notes to self:
-Make the reduced sugar version of the cupcakes, which calls for just 3 tablespoons of sugar, 1/4 teaspoon powdered stevia (or perhaps agave instead?), and 2 tablespoons of coconut milk.
-Find substitution for eggs...
-Search for more cupcake recipes to try! :)