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!!

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?

Vegan Gluten-Free Blueberry Banana Bread!

Good morning! How was your weekend? 

Jon and I enjoyed our Saturday night by having an "I Love Lucy" marathon! (Yes, we are wild and crazy.)

Anyways, to get this week off to a great start, I decided to have some fun in the kitchen this morning!

The end result? Vegan Gluten-Free Blueberry Banana Bread! In addition to being vegan, it is also gluten-free!
 

Ingredients:

• 1/4 cup canola oil
• 2 tablespoons agave
• 1 banana
• 1/2 cup water
• 1 teaspoon vanilla
• 1 cup oat flour
• 1/2 cup arrowroot
• 2 teaspoons baking powder
• 1/8 teaspoon sea salt
• 1/2 cup dried blueberries (or fresh!)

Directions:
1. Grease 9x5x3 loaf pan with canola oil and preheat oven to 375 degrees F.
2. In blender, combine oil, agave, banana, water, and vanilla.
3. In separate bowl, combine oat flour, arrowroot, baking powder, salt, and blueberries.
4. Add liquid ingredients to dry and mix well.
5. Pour into loaf pan and back for 15 minutes.

Lots of delicious banana flavor, just the right amount of sweetness...

As a special treat... you could even make Vegan Gluten-Free Chocolate Chip Banana Bread, using chocolate chips instead of the blueberries. Yum!

Do you have any vegan banana bread recipes? I would love to try them... :)

I hope you are having an amazing Monday!!

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! :)