Pumpkin Chia Pudding (Keto-friendly, clean)

 

Who’s ready for pumpkin season!?

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.

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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.

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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!)

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Ingredients:

  • 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.

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Raw Vegan Blackberry Mini Cheesecakes

Cheesecake – ugh. The best thing in the world, but not for people like me who can’t really handle cheese. Wah wah. Finally, this recipe is something I can get on board with – vegan cheesecake bites, made with cashews. Can it really be true?!?

I stole this recipe (borrowed? 🙂 ) from Little Vegan Bear’s amazing Blueberry cheesecake bite recipe.  Why blackberries instead of blue? No reason – they just caught my eye at the market this morning. Plus – aren’t they beautiful ?

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These do take some time, so make sure you have an hour or so to spend in the kitchen. Not all of the time will be prep time. These require that you create a layer, then let them set for a while before adding on the next layer. All in all, these took me about 1.5 hours. And, I only photographed one of them becuase the others were still setting, but I wanted to get the good, natural light 🙂

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Ingredients:

Base Layer:
1 cup soaked or boiled dates
1/2 cup pecans or other nuts or seeds (anything but cashews!)
¼ cup almonds
pinch of pink Himalayan salt (Or whatever salt you have – I just prefer pink!)

Cheesecake layer:
1½ cups cashews, soaked at least 8 hours – overnight is even better
¼ cup agave
¼ cup coconut oil, melted
2 tablespoons  vanilla
1 tablespoon lime juice

Blue layer:
1½ cups cashews, soaked
1½ cups blackberries
¼ cup coconut oil, melted
¼ cup agave or maple syrup

Chia jam:
2 cups blackberries (I used frozen)
2 tablespoons agave nectar
1 tablespoon lime juice
2 tablespoons organic chia seeds

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How to:

  • Add the base layer ingredients to a Vitamix or blender. Mix well until still chunky, but mixed well and most of the larger pieces are chopped.
  • Spray a muffin pan then spoon mixture into the pan. The mixture should cover the bottom of the pan but not be too thick – think 1/4 of an inch or so.
  • Pop them in the freezer to set.
  • Clean out/wipe down the Vitamix. Next, blend together the cheesecake layer. Give it a taste before you you scoop layer on to the base – depending on your taste, you may want to add another little bit of agave.
  • Once you’re happy with the taste, spoon this mixture on top of the base and put them back in the freezer while you make the next layer.
  • Again, clean out the Vitamix and blend the next layer of ingredients. Mix together the fruit layer ingredients. Again, layer. Again, freeze.
  • Next, you’re going to create the jam that goes on top. Bring blackberries (or your choice of fruit), agave and lime juice in a sauce pan to a boil. Once boiling, smoosh the berries & let the mixture simmer.
  • Add in the chia seeds and let simmer; allow the seeds to soak up the remaining liquid. This should take 10-15 minutes. Once most of the liquid is gone, allow the jam to cool.
  • Once the cheesecakes are solid, scoop a bit of the jam on top. Layer with any of your favorite superfoods – I wish I would have had some crushed pistachios to layer on top of my jam!

Happy Easter! ❤

Pistachio Matcha Protein Balls (Clean, healthy, Gluten-free, no bake)

A co-worker has been requesting that I bake with matcha for some time now, though I’ve been nervous to try it. Matcha is not cheap when it comes to tea and I was nervous that it wouldn’t taste sweet enough without any added or artificial sugars. However, I just went for it … (YOLO)… and these were a huge hit!

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For a first go at baking with matcha, I have to say I’m pretty impressed with the results. The green color of these is natural  from the matcha – they would have been the perfect St. Patrick’s Day treat. I guess there’s always next year!

balls1.jpgThese were super quick to make. I put them in the freezer to set, but you could have eaten them right away. This recipes makes about 12 balls depending on size.

Oh, the best part? These are low calorie and HIGH protein, so they make for a great post workout snack or a healthy after-lunch treat. I’m estimating these bad boys come in around 125 calories each.

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Ingredients:

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut
  • 1 1/2 scoops any plant based, vegan protein powder (I used Sun Warrior, a personal fav!)
  • 2 heaping tablespoons of Matcha (If you didn’t know, I’m obsessed with David’s Tea – this matcha is great, and they have a few “flavored” options too)
  • 2 heaping tablespoons of organic coconut flour
  • 2 tablespoons pure organic maple syrup (could sub Agave if you prefer)
  • 2 tablespoons extra virgin coconut oil, melted
  • 1-3 teaspoons of water
  • 1 cup of crushed shelled pistachios (to make sure these are clean, just use plain pistachios – not roasted or salted) balls1.jpg

How to: (Told you these were super easy)

  • In a food processor, blend together cashews, coconut, protein, matcha, and coconut flour until well combined and powdery.
  • Add in melted coconut oil and maple syrup. Blend for a few seconds until a heavy dough starts to form.
  • Scoop all of the mixture out and put in a seperate bowl or onto parchment paper so it’s easier to grab and roll the dough into balls.
  • At this point, if the dough isn’t sticking together, add a teaspoon of water at a time, mixing in between, until you’re able to roll these into balls. They should be dry enough, though, that they will stay together on their own and not melt all over the plate.
  • Put all crushed pistachios on a plate and roll the dough around on the plate, pushing the pistachios into the dough.
  • Set these in the freezer to set. This should only take 15 minutes or so.
  • Eat and enjoy!!

 

Green Superfood Smoothie Bowl (Clean, gluten-free, paleo)

Ok, you know how oats are my “thing?” I may have discovered a new “thing”.

Smoothie bowls.

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!

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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.

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Ingredients:

  • Smoothie Bowl:
    • 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!

How to:

  • Add all ingredients from smoothie bowl to Vitamix and blend until well mixed
  • Top with any toppings & enjoy immediately!

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Chewy Chocolate & Coconut Protein Bars (No bake, Vegan, Gluten Free, Clean!)

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As you know, I’m a workout fanatic. Recently, I have started using protein powder after working out to help my body refuel. Not everyone believes your body actually needs protein supplements, but since I don’t normally eat protein in the morning I find it’s an easy add to my breakfast that helps keep me full all day.

Honestly, I could probably eat the entire pan of these. I am thinking of having my husband lock them away somewhere so I don’t do that.

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My plan is to cut these up and put them into individual Ziploc bags for a quick breakfast I can grab on my way out the door. You could even freeze them to make them last a few weeks. Just be sure to thaw them overnight!

Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

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Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

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How to:

  • Spray a 8×9 or 9×9 pan with  coconut oil spray
  • Mix all of the dry ingredients together (Flour, Protein powder, cocoa powder) and mix well
  • Separately, mix together nut butter and maple syrup and warm over the stove until they’re melted together
  • Once they’re melted, add the vanilla and stir
  • Add all wet ingredients to the bowl with the dry ingredients. It should be pretty chunky and hard to stir
  • Spoonful by spoonful, add the milk util a super thick batter is formed
  • Scoop batter into the greased pan and push down firmly to flatten the dough into the pan
  • Sprinkle coconut flakes over
  • Pop in the fridge or freezer and let them set 1-2 hours, or until they become bar-like
  • Slice – makes somewhere between 12-16 bars, depending on size

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Protein Packed Superfood Oatmeal Raspberry Cups

More oats. Can you blame me? They’re just so good and so filling.

These are easy to eat on the run – perhaps in a cab on the way to work from an intense Soul Cycle class? 🙂 Or maybe thats just me.

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Either way, these  breakfast bars are a variation of one of my favorite superfood breakfast concoctions ever made. My coworkers absolutely love these, mostly because of the health factor and the fact that they taste absolutely delish. You can have a 2×2 inch square and be full for breakfast because they’re loaded with so many nutrient dense superfoods. I chose to make these in a muffin tin so that they are perfectly portioned and easy to throw into a Ziploc bag in the morning.

You can make a batch of these and freeze them and they will last for weeks but they’re better warm or at room temp, so make sure you take them out of the freezer the night before you want them.

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Ingredients: (Base)

  • 2 cups of old fashioned oats
  • 1 cup of silvered almonds
  • 4 tablespoons agave
  • 1/2 cup of whole almonds
  • 1 tablespoon melted coconut oil
  • 2 teaspoons cinnamnom
  • 2 very ripe bananas – the more ripe, the better!
  • 2 teaspoons vanilla
  • 1 scoop whey protein or any type of protein you like

More ingredients: (Topping)

  • 1/2 cup old fashioned oats
  • 1/2 cup silvered almonds
  • 2 cups of raspberries – or whatever fruit you’d like! Blueberries are also good!
  • 1/2 cup of almond milk
  • 1/2 teaspoon cinnamon

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How to:

  • Preheat oven to 350. Spray a muffin tin quickly or grease with coconut oil.
  • Add all of the “base” ingredients to a food processor or Vitamix. Blend until a creamy consistency forms. This could take a few minutes until the mixture is blended well.
  • Scoop the mixture into the muffin tin. This recipe should make at least 12 breakfast cups.
  • Bake for 10 minutes.
  • While they’re baking, combine the ingredients for the topping in a medium bowl.
  • Once the timer for the base goes off, add the toppings to each cup.
  • Bake for an additional 15 minutes. Let cool before eating.

I could see these being really good with some added nuts – pistachios will be my next addition! Also, almost any berry would work. Blackberries, you’re next 🙂

What other type of berry would you use?

Superfood Stuffed Breakfast Cookies (Vegan, Clean, Gluten Free)

Oats. I eat them every day. I could eat them in seriously any form. I add fruit to them, I add veggies to them (Pumpkin + oats = heaven), I eat them plain. Seriously, so good, so filling and SO good for your heart.

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I work out in the mornings. Almost every day, this leaves me scrambling to get out of the of the house in time to make it to work by 8:30 AM. To be fair, I can get to work really whenever I want to, but my brain really works best first thing in the morning so I like to get there nice and early. I never really have time in the AM to eat so normally I don’t eat until I get to work, but I’d much rather eat something earlier.

This brings me to whipping up a batch of Superfood Stuffed Breakfast Cookies. Whip these puppies up on Sunday and have a couple of weeks worth of breakfast ready to go every morning!

The best part is that you really can add any of your favorite superfoods here. I used a few of my favorites, but would have added a lot more if I had it in the pantry!

Superfood Stuffed Breakfast Cookie Ingredients: 

  • 1.5 cups gluten free oats
  • 1/2 cup dried cranberries
  • 1/2 cup dried Goji berries
  • 1/2 cup slivered almonds
  • 1/2 cup flax seed
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup canned pumpkin (Pure pumpkin – make sure this is NOT the canned pumpkin pie mix!)
  • 1/4 Cup melted coconut oil
  • 1/4 cup raw honey
  • 1/8 cup agave
  • Any of your other favorite superfoods! I would highly suggest Pistachios, Pepitas, blueberries, Walnuts, ANY kind of dehydrated fruits, etc!

How to:

1. Mix together all dry ingredients in a large bowl.

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2. Add in pumpkin.

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3. In a seperate smaller bowl, mix together wet ingredients. Make sure coconut oil is melted!

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4. After beating the eggs, add all the wet ingredients into the dry ingredients and mix well! This is the point where I really want to eat the stuff by the spoonful, but there are raw eggs involved so I’m (kind of) able to restrain myself!

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5. Drop cookie dough onto parchment paper and push down on them slightly to form the cookie shape. These will not expand as you cook them so make sure they are whatever size/shape you want them to be before baking.

6. Bake for 15 minutes at 325 degrees.

7. Try to restrain yourself from eating them all at once.

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