pumpkin pie overnight oats
i’m addicted to overnight oats. literally, i’ve had them for breakfast nearly every single day for the past month. they’re quick, beyond easy to make and effing delicious.
it’s fall, so i’m obviously embracing the fact that fall makes me want to do sh*t that is basic as eff, and with that comes baking and cooking with pumpkin … because, let’s face it, pumpkin is freakin’ good. and it’s healthy … so we’re killing two birds with one stone here.
make these pumpkin pie overnight oats the night before you want to eat them [i make three separate servings all at once so i’m good to go for a few days] and grab them from the fridge on your way out the door.
for one serving you will need:
- 1/3 c. pure pumpkin purée [NOT pumpkin pie filling]
- 1/3 c. rolled oats [uncooked]
- 1/2 c. unsweetened coconut milk [or other unsweetened nut/seed milk of your choice]
- 1 tsp. chia seeds
- a few sprinkles of cinnamon and nutmeg [to taste]
- a dash of ground ginger [to taste; optional]
- in a blender, combine the pumpkin purée, coconut milk, cinnamon, nutmeg and ginger until it’s all evenly combined.
- in a mason jar [or other airtight container of your choice] combine the oats and chia seeds, and then add the pumpkin/milk blend.
- stir until the oats are evenly distributed with the pumpkin and milk, tightly place a lid on the jar, give it a few good shakes and refrigerate overnight.
i attended a talk last week here in LA hosted by robin shirley, founder of the take back your health conference. she mostly discussed the healing powers of superfoods, and even though I’m no stranger to the idea of incorporating superfoods in my diet, i came away from the event inspired to start experimenting with them more. a great place to start? smoothies!
all summer, i’ve been having some serious cravings for ice cream … i mean … who doesn’t love ice cream? in particular, i’ve been daydreaming about creamsicles for the past few weeks … and i can’t be the only one who gets serious childhood nostalgia for these things … right? unfortunately, as i’m sure you can imagine, the original creamsicle popsicles are full of ingredients that are just terrible for you. enter: superfoods.
i went ahead and turned the creamsicle into a smoothie that’s actually good for you and tastes prettttyyyyyyyy damn close to the original we all know and love. my superfood of choice for this recipe was bee pollen, which is high in amino acids and protein, and has been shown to boost the immune system and regulate digestion … you can read more about the benefits of it in more detail here.
for one superfood creamsicle you will need:
- 1 c. fresh squeezed orange juice [cold]
- 3/4 c. unsweetened coconut milk [cold]
- 1 large banana
- 2 tbsp. all-natural vanilla protein powder [I like vega ONE, and this is where the greenish color comes from]
- 2 tsp. bee pollen
- place all ingredients into a blender and blend until smooth and creamy.
- pour into a glass and enjoy…straw, hammock and sunshine are optional.
honeycakes with lemon-lavender icing
last weekend, i attended a game of thrones season premier party [that was disguised as a birthday party to make us all feel a little better about ourselves] and we tracked down a recipe blog dedicated to GoT inspired dishes and everyone went. to. town. i made honeycakes with lavender icing and obviously decided i needed to start experimenting with the recipe to make them bananas + bellinis appropriate! here is what i’ve come up with… i think they are the perfect spring treat for a fun weekend breakfast or afternoon snack. they aren’t vegan, but they are dairy-free.
ingredients for honeycakes:
- 2 1/2 c. whole wheat pastry flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 c. vegan butter [I use earth balance sticks for baking]
- 1/4 c. coconut palm sugar
- 1/4 c. applesauce
- 1 egg
- 3/4 c. honey
- 1 c. vanilla almond milk
preheat the oven to 350° and line a cupcake tray with paper liners.
- in a medium-sized bowl, sift all of the dry ingredients together until well-combined.
- in a large bowl, use an electric mixer to cream together the butter [which should be at room temperature], coconut palm sugar and applesauce.
- add the egg and honey to the butter/sugar mix and blend.
- beginning and ending with the dry mixture, alternatively add the dry mix and almond milk to the sugar/butter/egg/honey and mix until smooth.
- fill the liners 2/3 of the way up and bake for 25-30 or until you can stick a fork into the center of the cakes and it comes out clean.
- let cool completely before applying the icing.
ingredients for the lemon-lavender icing:
- 1/2 c. vanilla almond milk
- 1/2 tsp. fresh culinary quality lavender + extra for garnish
- 1/2 tsp. fresh lemon zest
- 1 tbsp. frozen blueberries, thawed and crushed [for coloring]
- 2 1/2 c. powdered sugar
- [you also need a cheesecloth for this part!]
- in a saucepan, combine the almond milk, lavender and lemon zest and bring to a boil.
- as soon as the milk is boiling, remove from heat, cover and let steep for 10 minutes.
- add the crushed blueberries and stir.
- strain through a cheesecloth to remove the lavender, blueberries and lemon zest and then place the milk back into the saucepan.
- whisk the powdered sugar into the milk in increments of 1/2 cup.
- use a butter knife to apply to honeycakes and garnish with fresh lavender
this recipe yields about 15-18 honeycakes. i recommend serving them as soon as possible, but they will keep for a few days if stored in an airtight container. they pair well with a cup of warm breakfast tea… enjoy!
dairy-free banana nut bread
who doesn’t love a good banana nut bread? i took this old favorite and made it a little bit healthier, without damaging the taste or quality… and it was actually super easy to do. i replaced the butter with applesauce, used less sugar than most traditional recipes typically call for and replaced white flour with whole wheat flour.
- 3 ripe bananas
- 1 1/2 c. whole wheat flour
- 1/2 c. palm sugar
- 1/3 c. applesauce
- 1/2 c. chopped walnuts + extra for topping
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
preheat the oven to 350° and grease a 4×8 bread pan with coconut oil.
- peel and mash the bananas in a medium bowl.
- add the sugar, applesauce, egg, vanilla and baking soda to the bowl and combine well with the mashed bananas.
- fold in the flour 1/2 c. at a time until a thick batter has formed.
- add the walnuts, making sure they are evenly distributed in the batter.
- pour the batter into the bread pan and sprinkle the extra walnuts on top.
- bake at 350° for 45-60 minutes or until you can stick a fork into the center of the bread and it comes out clean.
- let cool, slice and serve with a side of coffee, tea or almond milk… enjoy!
crispy apple walnut muffins
well, there’s no way around it. fall is here and i’m finally coming to terms with it. surprisingly, i’m finding that i’m actually kinda sorta mayyyybeeee a little bit excited. i’m sure that being in europe during the transition from summer to fall helped make it a little less depressing for me, but now that i’m home, one thing i’m really looking forward to is all of the fall baking and cooking i can start experimenting with and sharing with you… apple crisp and pumpkin pie, anyone?!
muffins have always been one of my favorite fall foods. there is something about them that makes me feel so warm and fuzzy inside, but i find myself avoiding them like the plague because of the high amounts of sugar they contain [often the sugar content exceeds the daily recommended intake of 25 grams… yes, in just one muffin]. i decided it was time to find a way to be able to enjoy eating a muffin for breakfast without having to consume all of the unhealthy stuff you typically find in store-bought and bakery-made versions [refined sugars, vegetable oils, white flour]. the result? these babies right here. these apple walnut muffins are gluten- and dairy-free, use coconut oil instead of vegetable oil, contain zero refined sugars and literally taste like a crisp fall day…. you’re gonna love them!
for about 12-15 apple walnut muffins, you will need:
- 1 1/2 c. unsweetened applesauce
- 2 eggs
- 1 c. coconut oil, melted
- 1 tbsp. vanilla extract
- 3 c. gluten-free flour of your choice
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 c. apples, peeled, cored + diced [i used 2 medium sized gala apples]
- enough walnuts to sprinkle on top
- pre-heat the oven to 350° and line a muffin/cupcake tray with liners.
- mix together all of the wet ingredients [applesauce, eggs, coconut oil, vanilla].
- in a separate bowl, mix together all of the dry ingredients [flour, salt, baking soda, cinnamon, nutmeg].
- combine the wet and dry ingredients, mix well and then add the apples, mixing until they are evenly distributed in the batter. the batter will be thick!
- scoop the batter into the lined muffin/cupcake tray, filling each about 3/4 full.
- sprinkle each muffin with as many walnuts as your heart desires.
- bake for 20-25 minutes.
- let cool and enjoy!
give these muffins a try this weekend and serve for breakfast with a hot cup of chai tea and a small side of plain yogurt. you’ll be feelin’ the fall spirit in no time!
do you have any favorite fall recipes?
spicy cauliflower crust pizza with spinach + mushrooms
i think that i’ve mentioned more than once that i am completely obsessed with pizza. seriously, it’s my favorite food and i could never live without it [i’ve tried before and failed miserably]. unfortunately, while pizza is not the worst thing i could be eating, it’s not exactly something that i can eat whenever i feel like it, so when recipes for cauliflower crust pizza started popping up everywhere, i knew i had to give it a try. i adapted this recipe to make it just a little bit healthier, added some sriracha to the sauce à la lucifer’s pizza and topped it off with my favorite veggies. i was literally blown away by the results.
for the crust you will need:
- 1 large head of cauliflower, chopped
- 1 egg
- 3/4 c. daiya shredded mozzarella vegan cheese
- 5 cloves of garlic
- 1 tsp. oregano
- 1 tsp. basil
- red pepper flakes to taste
for the toppings*:
- 1 c. marinara sauce
- sriracha sauce to taste
- 1 c. daiya shredded mozzarella vegan cheese
- 1 c. raw spinach
- 1/2 c. baby portobello mushrooms, sliced
*remember, you can always swap out or add to the toppings listed here to something more suited to your preferences!
alright, here we go!
- preheat the oven to 450° and bring a saucepan of water to boil on the stovetop.
- place the cauliflower in the boiling water with a dash of salt and boil for 3-4 minutes [cauliflower should not be very soft].
- drain the cauliflower and place in a food processor with the garlic cloves. pulse until a course meal forms. it’s very important to make sure you don’t over process the cauliflower. you do not want a paste.
- line a baking sheet with paper towels and place the cauliflower on it. place more paper towels on top of the cauliflower and firmly press down, absorbing as much moisture as you can.
- transfer the cauliflower into a large mixing bowl and stir in egg, cheese, oregano, basil, and red pepper flakes.
- grease a large baking sheet with coconut oil and place the cauliflower mixture on the baking sheet, pressing it together firmly so there are no gaps and forming it into whatever shape you would like.
- place in the oven and bake at 450° for about 20 minutes. while the crust is baking, mix together the marinara sauce and sriracha. set aside.
- remove the crust from the oven after 20 minutes or once the edges have started to brown. spread the sauce, extra cheese, spinach and mushrooms on the crust evenly.
- bake for another 10-15 minutes, until the spinach has slightly wilted and the mushrooms have cooked through.
- let cool, cut into slices, and enjoy!
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