I’m not scared to admit it. I love pumpkin, and I’m ready for pumpkin season.
I know it’s still August and I’m not saying I’m ready for fall. I’m just ready for pumpkin. Pumpkin everything (except for PSLs…those should never be considered real pumpkin!)…let’s get it going.
This is a super easy dessert to throw together. And it’s keto-approved. (More to come on keto!) The hardest part is making sure you make this ahead of time so the seeds have time to soak. After dinner, I always need one sweet bite or something and this really does the trick.
Pumpkin is full of fiber and chia seeds are full of healthy fats. The two together make this a totally healthy, fun snack or dessert.
This is another one of those throw-everything-together-and-just-let-it -do-it’s-thing” type recipes.
Do you guys use chia seeds? I had a weird aversion to them for a while. I didn’t like the texture and didn’t really understand why anyone would even bother. They seemed tasteless and just silly. After reading more about them, they’re now a staple for me every single day. If nothing else, I just throw them in my AM smoothie (which reminds me, I should totally do a blog post on my favorite AM smoothies!)
1 cup organic pumpkin puree (actual pumpkin, not pumpkin pie mixture)
1/2 cup chia seeds
1 tablespoon vanilla
2 tablespoons pumpkin pie seasoning
1.25 cups of organic unsweetened cashew milk
How to: Combine everything in a bowl. Mixture will be watery before the seeds have time to expand. Set the mixture in the fridge for 3-4 hours, mixing every hour or so. Once they have set a bit, scoop 1/4th of the mixture into a cup. Top with whipped cream, pecans, or walnuts.
Guys, summer may actually be coming! I know this because my kitchen was HOT while I was baking. To be clear, I am no where near complaining, espeically since we only get a small handful of warm days in Chicago each spring. However, if this keeps up next week may be a no-bake week 🙂
One of my summer addictions is iced coffee with hazelnut flavored syrup. Not the cleanest of treats, I realize, but I just LOVE me some hazelnut.
I decided to combine a few of my favorite things so I could have an excuse to bake with something Hazelnut flavored. The recipe itself is pretty basic and forward, and if you don’t like hazelnut you can easily swap out regular peanut butter, cashew butter, almond butter, or anything else! However, Justin’s Chocolate Hazelnut Butter really is the jam. I would even say it makes the recipe worth it.
This recipe is suitable for almost anyone – no flour, no eggs, no butter, and no dairy! Not too shabby.
Let’s do it!
2 1/2 cups of gluten free oats ground into flour, or almond flour
Preheat oven to 350 degrees, and spray a 8×8 pan with EVOO spray.
In a medium bowl, mix together dry ingredients (flour, baking powder, baking soda + salt) and set aside.
In a Vitamix or food processor, blend together bananas, agave, vanilla and applesauce.
Combine wet + dry ingredients in a medium bowl and mix well.
Spread batter into pan and bake for 15 minutes, or until edges are golden brown.
Make chocolate drizzle by combining coconut oil with cocoa and drizzle over the pan. (This part is optional, but I feel like the bitterness of the chocolate is actually a nice compliment to the sweetness of the hazelnut butter.)
Also optional (but definitely worth it!) cut the corner of the Hazelnut Butter packet and spread across the bars.
Ok, you know how oats are my “thing?” I may have discovered a new “thing”.
Most mornings, I have a green drink to go alongside my oats, but I have recently discovered smoothie bowls that bring in some of my favorrrrrite superfoods. This is my very first smoothie bowl and it was delicious. I had to stop myself from making 10 more after this first one because I got so excited thinking about everything I could create!
One of the most fun parts about these is how beautiful they are! I mean… LOOK!
I started thinking/dreaming about smoothie bowls after my recent trip to Tulum, where I stumbled upon the most amazing raw vegan smoothie restaurant – Raw Love. My husband made fun of me for discovering one of the healthiest restaurants in Mexico while on vacation, when everyone else we were with was more focused on finding the best margarita. But seriously, this place was legit. Ahhhh, I want to go backkkk.
Small handful of kale
Small handful of cabbage
Small handful romaine
1 cup almond milk
10 ice cubes
Toppings: 3 large sliced strawberries
1/3 cup unsweetened shredded coconut
1/4 cup chia seeds
1/4 cup blueberries
1/8 cup pistachios
1/8 cup cashews
Anything else your little heart desires!
Add all ingredients from smoothie bowl to Vitamix and blend until well mixed
Who doesn’t love a Reese’s Peanut Butter Cup? If you say you don’t, I’m pretty sure you’re lying. I try to lie to myself about it sometimes, too, but I gotta admit – they are unbeatable. But, we all know they aren’t the healthiest of treats.
Enter my clean eating & paleo friendly almond butter & coconut cups. Coconut is one of my favorite superfoods and helps to sweeten these babies.
These do take about an hour or so to cool, so make sure you have some extra time before you need to serve these. Once they’re hardened, they will go FAST.
At this point, can we all agree… peanut/almond butter + chocolate = perfection?
Let me be clear – these are by NO means a diet food, but they are healthy in the regard that they are packed with healthy & natural ingredients. One a day should be more than enough to keep you happy 🙂
Ingredients: (recipe makes roughly 12 – 15 cups)
1 cup almond butter or cashew butter (I used almond)
1 tablespoon of Agave or Honey (I used all natural honey)
1 tablespoon coconut oil
1/2 cup or more of unsweetened natural coconut
1 cup dark chocolate chips
Add first three ingredients (almond butter, agave and coconut oil) into a small pan and slowly melt until the mix becomes relatively thin and easy to stir.
Remove from heat and hand mix in coconut.
Using a cupcake tin or other “shaper”, cover the bottom of the tin with the nut butter goodness
Pop in the freezer while you melt the chocolate. You will probably need to let these harden for about 30 min or so.
While the bottom portion is hardening, melt the chocolate. I did this on the stove but you could also put into a microwave safe bowl and heat in 30 second increments, mixing in between.
Once melted, pour chocolate over peanut butter mixture. Return to freezer.
Cups should be frozen within an hour and ready to eat!
Ok so we all know that the desserts that the family brings to Thanksgiving are loaded with sugar and extra processed (and unnecessary!) ingredients – right? Personally, I can hardly ever eat a meal without needing a sweet ending but I hate the idea of eating a dessert made from a box with loads of unhealthy…who knows what!
Juuuuust in time for Thanksgiving, meet my Pecan Pie Petites. You can feed these to pretty much anyone with special diet restrictions and keep them happy, because they’re clean, paleo-friendly, raw & vegan! (Except they are pretty nut heavy, obviously, so keep these away from the nut-allergic uncle.)
These took about 20 minutes to make in total and were super easy. The worst part? Waiting for them to freeze overnight when all you want to do is shove 0f them in your mouth at once.
Basically, this is another one of my cococtions where you can just put in a food processor, layer it, freeze it and eat it. Done.
1 Cup Pecans
1/2 cup cashews
2 tablespoons of Agave or Maple Syrup
1 Cup Pitted Dates
1 teaspoon cinnamon
1/2 tablespoon vanilla
Pie Layer Ingredients:
1 Cup Pitted Dates
1 Medium/Large Banana (The more ripe, the better!)
2 Tablespoons of Agave or honey
1.5 cups pecans
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 tablespoon nutmug
1/2 cup No sugar added Almond Milk (optional)
Extra pecans for topping – crushed or whole, totally your preference
Mix all of the crust ingredients in your food processor for about 45 seconds, or until it looks chunky but not blended all the way. You’ll want it to be chunky enough to taste the pieces, but ground enough to hold together as a curst.
Grease a 8×8 or 9×9 pan and press mixtures into the bottom of the pan. You might want to use your hands to spread it out but make sure it’s level across the entire bottom of the pan.
Wash the food processor.
Next, add all ingredients from the pie filling into the food processor and mix well. Add in Almond Milk if necessary to make the it a thick pie texture.
Pour pie filling over the crust.
Don’t forget to lick the spoon 🙂
Freeze at least 5 hours – I froze mine overnight.
Cut them into 1 inch bites and top with a a mini piece of pecan or pecan crumbs.
Lastly, don’t forget to thank everyone who gives you endless compliments on how much these taste like Pecan Pie. 🙂
Whats your favorite Thanksgiving dessert? Have you ever tried to make a clean version of it?