Pumpkin Cheesecake with Pecan Cookie Crust

Pumpkin Cheesecake with Pecan Cookie Crust

Hi, my name is Mandy and I’m REALLY late to the pumpkin game. I had to squeeze it in before Thanksgiving was over because pumpkin will then be a thing of the past and we’ll be bombarded with all things Christmas and minty. Truth is, I’ve actually created a handful of pumpkin goodies this season, but obviously haven’t been very good at sharing them here – I guess I’ll be prepared for next autumn though! I’m a pro at having fun and making a mess in the kitchen, but not so good at writing down measurements, photographing, and sitting down to write a how-to post. I’m making an early resolution for next year to be better about that. Heck, since Willow is so good with writing and spelling these days, maybe she can type them up for me 😉

(super quick…I wanted to say a HUGE thank you for all of your lovely comments, messages, and emails concerning my previous post. You guys are the BEST!)

The idea for this recipe came to me while falling asleep one night…like many ideas. Luckily I jotted things down before I passed out. Raise your hand if that’s happened to you! You say to yourself, “oh, I’ll remember it” and then wake up to everything all fuzzy. Good news is that this only took two trials to make it a reality! In the past, I had always made my crusts with either walnuts, almonds, or a combo of both. The idea that came to mind was for a buttery, almost cookie-like crust to be paired with a creamy, tangy filling. And how do you achieve a buttery richness without actual butter or oil??? PECANS!! And the addition of coconut butter just takes it over the edge. Baking the crust also helps bring out the butteriness and gives a nice slightly crispy texture.

PUMPKIN CHEESECAKE WITH PECAN COOKIE CRUST

{vegan, grain-free, gluten-free, soy-free, oil-free, refined sugar-free}

WHAT YOU NEED:

For the crust:

  • 2 cups raw pecans
  • 3 Tablespoons softened coconut butter*
  • 2 Tablespoons coconut sugar
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 – 1/4 teaspoon Himalayan salt (optional)

For the filling:

  • 1 1/2 cups raw cashews (soaked for 4 hours)
  • 1/2 cup COYO plain yogurt**
  • 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 2 Tablespoons softened coconut butter*
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch Himalayan salt (optional)

*NOT coconut oil. To soften the butter, you can either place the jar in a bowl of hot water or gently warm some in the oven while preheating.

**I have not tried this with any other coconut yogurt. I LOVE COYO because they don’t add sweetener, gums, citric acid, or natural flavors. I also love how thick their yogurt is! If you do use a different brand, you might need to add a little more cashews.

HOW TO:

  1. Preheat oven to 350°F.
  2. Add the pecans into a food processor and pulse into fine pieces. Next add the remaining crust ingredients and pulse until a crust-like texture is formed (should stick together when you squeeze it with your fingers). If it doesn’t seem to hold together, then add a little more softened coconut butter.
  3. Press the crust into the bottom of a springform pan until evenly spread out and gently pierce with a fork all over. I used this 7″ pan. You can use muffin/tart tins if you don’t have a springform pan*
  4. Bake for 10 minutes or until the crust is golden. If using muffin tins, check at the 5-7 minute mark. Remove from oven and allow to cool.
  5. While the crust is cooling, add all of your filling ingredients into a high-speed blender and mix until smooth. You can adjust the sweetness level (or salt) if desired. Once the crust is cooled, pour the filling over it and smooth out with a spatula. I also gently tap the pan against the counter to release any bubbles.
  6. Transfer the cheesecake to the freezer to chill for about 6-8 hours (best overnight). Allow to sit at room temperature for 5-10 minutes, then slice and enjoy! Great topped with cinnamon, coconut whipped cream, or a scoop of vanilla ice cream! Store any leftovers in an airtight container in the freezer.

*If using muffin tins, use a strip of parchment paper in each cup before pressing in the crust. This will make for easier removal once the cheesecake is set (see photo below).

Pumpkin Cheesecake with Pecan Cookie Crust

For blogging purposes, I used most of the crust in my 7″ springform pan and the remaining to make 12 mini tarts. If you do use a springform pan, I probably wouldn’t go any bigger than a 9″ because it would be a fairly thin cheesecake (crust and filling). Had I used the full recipe in my 7″ springform pan, there would be a generous layer of crust and thicker filling.

Pumpkin Cheesecake with Pecan Cookie Crust

And here’s what the little tarts look like…I went heavier on the crust with these because I LOVE crust ❤

Pumpkin Cheesecake with Pecan Cookie Crust

I have another recipe coming (hopefully sooner than later) using this crust and it may or may not involve chocolate…stay tuned.

HAPPY THANKSGIVING to those celebrating!

Thanks for stopping by!

Grain-Free Chocolate Cookies

Over the last couple of months, I have become obsessed with this DIY paleo flour blend. Not only is it way cheaper to make your own blend, but it also took all of the guesswork out for me because when it comes to using coconut flour, I literally fail every. single. time. But with this blend I have created a birthday cake/cupcakes as well as some cookie recipes. They may, or may not, all make it on the blog! This recipe is a huge hit with my entire family (parents included). I was inspired to create these cookies after trying Simple Mills Double Chocolate Cookies – if you read my March Favorites blog post, you already know my love for this company. They use minimal ingredients…and ingredients I feel good about letting Willow eat – no gums, additives, “natural” flavors, or refined sugar.

RECIPE: Grain-Free Chocolate Cookies

Now, the texture isn’t as crispy as Simple Mills (I didn’t use or have konjac root) and they aren’t flat, but I’m really excited about how well they turned out! A slightly crispy exterior, soft center (I very much dislike the word moist, but I’ll say it), and they melt in your mouth. They’re like little buttery orbs of deliciousness! I made these with my little chocoholic in mind and she loves them so much…in fact, she’d be content with eating the dough! I plan to make them using carob instead of cacao and when i do, I’ll update this post with the outcome.

*UPDATE – the carob trial was fantastic! Instead of the two tablespoons of cacao powder, I used one tablespoon of carob. And I paired it with 2 TBSP tahini + 1 TBSP coconut oil. I gotta say, I think this is my new favorite way to make them!*

I have made these countless times and with different variations: using almond butter instead of coconut oil, leaving out the chocolate chips, adding flax egg, flattening them before baking, and a few other ways. The recipe, as it’s written below, is my family’s favorite version.

The trials I ran using a flax egg required an additional 2 tablespoons of paleo flour blend and the outcome was more of a brownie-like cookie and not at all crispy. I’ll have instructions below for this variation.

Here’s a photo of a batch using flax egg:

RECIPE: Grain-Free Chocolate Cookies

GRAIN-FREE CHOCOLATE COOKIES: {soy-free, gluten-free dairy-free, vegan, paleo, oil-free option}

Makes 8-10 small cookies

Brownie-like variation will make 12-14 small cookies

What you need:

  • 1/4 cup + 2 TBSP paleo flour blend*
  • 3 Tablespoons coconut sugar
  • 2 Tablespoons tigernut flour
  • 2 Tablespoons organic cacao powder
  • 1/2 teaspoon baking soda
  • pinch Himalayan salt
  • 3 Tablespoons softened (not melted) coconut oil or creamy almond butter*
  • 1/2 teaspoon vanilla (optional)
  • 1-2 Tablespoons organic, fair trade chocolate chips (optional)

* I know Bob’s Red Mill has a paleo flour blend, but I have not tried it – so cannot verify the outcome. Before measuring your flour, please shake it really well to mix up the flours and DO NOT scoop it out with a measuring cup, but rather spoon the flour into a measuring cup so that the flour doesn’t get overly packed in.

*Please DO NOT use melted coconut oil! Keep it in a softened, solid state. Use coconut oil for a crispier cookie and almond butter for a softer cookie. Both are equally delicious! I’ve even used a combo of both in a few batches…including the batch in these photos.

How to:

  1. Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. In a medium bowl, whisk together the flours, sugar, cacao powder, baking soda, and salt. Then, stir in the coconut oil (or almond butter), and vanilla (if using). Mix until creamed together and the dough sticks together. I use my hands to really incorporate the ingredients. You’ll be tempted to add in extra oil or butter – trust me, don’t do it 🙂 Next, stir in the chocolate chips, if using.
  3. Roll the dough into small balls, leave about one inch of space between the cookies, do not overcrowd them and bake for 12-18 minutes. My oven requires longer baking times, which is why there is a wide baking time frame. Once they start cracking on the top, it is time to remove them. If you are looking for a crispier cookie, increase the baking time by 2-3 minutes.
  4. Remove from oven and allow to cool for 10 minutes on the baking sheet before carefully transferring them to a cooling rack. I recommend letting them cool completely before eating. If you try to eat them right as they’re done, you’ll have a crumbly mess!
  5. Enjoy with a glass of nut milk, coffee, or tea.
  6. Store any leftovers in an airtight container.

**VARIATION: for a brownie-like cookie add 2 extra tablespoons of the paleo flour blend (making a total of 1/4 cup + 4 TBSP) and when incorporating the wet ingredients, add in one flax egg (1 TBSP ground flax + 3 TBSP water…allow the flax egg to set for at least five minutes before adding the dough). These will spread out a bit while baking, unlike the original recipe – so spacing is important.

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

If you make these, please come back and let me know how they turned out! I’d love to hear from you!
Thanks for stopping by!

February 2017 Favorites

Happy March, my friends! We’re getting that much closer to SPRING and I’m ready for it. I feel like this has been the hardest winter I’ve had in a long time and I know there are quite a few of you feeling the same way. BUT on a major positive note…our snow has melted!!!! Do you know how amazing it feels to actually be able to see the ground again???

Highlights from the month:

– If you read my post from last month (or follow me on Instagram) you know that I held a weekend long promotion to raise money for ACLU (50% of my sales)….I was able to donate $100 thanks to YOU! And a HUGE thanks for all of the wonderful feedback – it warms my heart to hear that you’re enjoying everything!

February 2017 Favorites

– Going on a little Valentine’s Day tea date with Josh and pulling over like a tourist to stop and take in the gorgeous view. Those snow covered mountains never get old.

– Turning 38! I’m feeling really good about this year and I’m excited to see what’s in store.

– Chopping off a foot of my hair to donate to Children with Hair Loss (CWHL)! I’ve done hair donation quite a bit, but this is my first time to this organization. I learned the truth about Locks of Love and will never donate to them again. CWHL is a non-profit organization that provides wigs to children (with medically related hair loss) at NO COST. I highly recommend checking them out if you’re planning on cutting your long hair!

– Finishing two big puzzles with Willow (1,000 piece puzzles). This kid is addicted and REALLY good!


– Doing another big round of decluttering! I even asked Willow if she would be up for donating some of her things…she surprised me by overflowing TWO boxes! So now we’re looking into where to donate some gently used stuffed animals, clothes, books, and games. Willow is excited for another boy or girl to enjoy her things…proud mama over here!

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F E B R U A R Y  FAVORITES >>

P R O D U C T S:

TURMERIC CHAI>> Mountain Rose Herbs® >> I adore Mountain Rose Herbs for so many reasons and I even use quite a few of their products to make the items in my Etsy shop. I love that they offer high quality & organic ingredients…and it feels good to support another Oregon company. OK, but moving on to this tea! It’s no secret that I love chai and I LOVE turmeric, so it was a given that I’d eventually give this tea a try! It’s been so perfect for these chilly, windy, winter days. I love to heat up a bit of coconut milk to add to this, along with a small drizzle of maple syrup – it makes a creamy, slightly spicy drink that warms you to the core. Next time I’ll be sure to order a bigger box!

February 2017 Favorites

CASSAVA & CHIA AMAZING GRAIN-FREE TORTILLAS >> SIETE >> I’ve walked by these tortillas every Monday for the last few months, but never bothered to buy them because I was avoiding seeds. BUT I’m SO happy to report that I’ve been able to add in small amounts of nuts and seeds…small amounts, but I’ll take it! So a couple weeks ago I finally splurged and bought a pack to celebrate (they’re $8.99 for a pack of 8). THEY. ARE. AMAZING!!! Not only do they hold up really well, but I love the flavor and texture. I used them to make roasted veggie wraps and salad wraps. They won’t be a weekly buy as they are really pricey, but as an every now and again treat, I think they’re perfect. I love the “clean” ingredient list and they contain ZERO gums or citric acid. They offer an almond flour pack, but they do contain xanthan gum and steer clear of the coconut wraps as they contain pork lard. I buy them from Natural Grocers, but most Whole Foods carries them as well.

February 2017 Favorites
Oh! And their Sea Salt Grain Free Tortilla Chips are THE BEST! So light, airy, crispy and perfect for salsa or nachos. I’m the only grain-free person in my household, but we’ve really cut back on grains as a family, too – so these are a wonderful substitute (but pricier than your average bag of tortilla chips). We get them from Whole Foods for about $5.99/bag.

February 2017 Favorites

GREEN CHILE GUACAMOLE >> HOPE FOODS >> We have had THE worst luck with avocados these last few weeks…no matter where we purchased them from. I haven’t given up yet, but with the increasing price of avocados…some places charging $2.49 for ONE, I’ve made them a limited buy…or I make Josh pick them up from work because if do get a bunch of bad ones, we can return them. But I digress. I found this guacamole on sale at Natural Grocers one day and picked it up to go with our veggie wraps. Huge hit! When we used to buy store-bought hummus, we loved to get anything from Hope Foods, so I knew that their guacamole would be delicious. For being pre-made, it had a really nice fresh flavor with a bit of a kick to it. I’d definitely buy it again!

 

GARLIC DILL PICKLE GUT SHOTS >> FARMHOUSE CULTURE >> Who loves dill pickles?? If you don’t, then keep scrolling. But if you do, then definitely give this a try! We are a garlic obsessed house and we love pickles, so Josh and I decided to pick this up one day. Not going to lie, it really does taste like you’re drinking pickle juice, BUT it’s super smooth and really flavorful. We’ve been on a pretty heavy sauerkraut kick – something about that tangy zip – so this has been a wonderful addition. We’ve been doing two shots a day. We found this at Natural Grocers for $4.99/bottle.

February 2017 Favorites
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R E C I P E S:

I know that last month I said that I was hoping to share more recipes for this post, but I only have two to share! We’ve really simplified our eating and tend to stick to raw or roasted veggies of some sort, salads, and soups…and LOTS of potatoes. Eating this way has helped stick to our grocery budget and we work more with things we have on hand, as opposed to buying a bunch of things for just one recipe. Hopefully in the future I’ll have more favorites to share here, but for now, with my restricted diet, we stick to our simple, go-to meals.

RAW VEGAN CHOCOLATE CHEESECAKE >> EATING VIBRANTLY >> I made this for my birthday and not only did I love it, but my entire family raved about it! Super easy to throw together, short ingredient list, and free from things I’m avoiding…so no fussing over substitutes.  We described it as more of a mousse cake as opposed to an actual cheesecake, but it was amazing nonetheless. The directions said to let it sit in the fridge, but I found that allowing it to set in the freezer worked better as it firmed up a bit more. It was super rich, decadent, and not overly sweet, which was nice. It used raw cacao butter and coconut milk instead of the usual cashews, so it was easier on my tummy.

February 2017 Favorites

CHOCOLATE CHIP COOKIE DOUGH BITS >> FEASTING ON FRUIT >>  When I got the email for this recipe and saw that it takes just a few minutes to make, I jumped into the kitchen and whipped it up! Natalie’s recipe calls for oat flour, but I used tigernut flour instead to keep it grain-free. Willow and I have been enjoying it straight out of the container and sprinkled on top of a smoothie bowl or banana ice cream. Little chewy, sweet bits of deliciousness and without the guilt! I’m planning on making the oatmeal that Natalie posted (HERE) for Willow once I get or make some cashew butter.

February 2017 Favorites
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B O O K S:

The Inner Voice of Love by Henri J.M. Nouwen

The Dark Side of the Light Chasers by Debbie Ford

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So tell me…what were some of your favorite things from February?! Did you try any new products? Make any new recipes? Read any share-worthy books?? I’d love to hear! Or have you been (binge)watching any shows on Netflix?? I finally finished The Office a couple of weeks ago and cried. Such a great show and a wonderful distraction from all the depressing news in the world.

Thanks for stopping by!

 

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!

What’s your cookie type?

Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.

I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.

Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo

Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? 😉

One-Bowl AIP Sugar Cookies

These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!

I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.

One-Bowl AIP Sugar Cookies

Makes 10-14 depending on size of cookie scoop

What You Need:

  • 1 cup TigerNut flour
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 Tablespoons coconut oil (solid)
  • 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)

How To:

  1. Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil,  you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
  3. Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
  4. Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
  5. Best stored in cookie tins or a cookie jar to maintain the crispiness.

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Thanks for stopping by!

Pumpkin Tapioca Pudding

Are you tired of pumpkin recipes? Not yet? Good! Because I have an insanely easy recipe for you today. I almost didn’t share it because it is so easy and tapioca pudding isn’t anything new, but my family enjoys this so much that I decided to type up a little post for it.

I meant to share this earlier in the week, but I got wrapped up in the WORLD SERIES!!!! What an amazing Game 7! We are over the moon that the Cubs did it!!! 

But back to this recipe…

When I created this, I thought it looked a little naked. Like it needed something to go with it. I brainstormed AIP friendly sauces and toppings, but none of them seemed exciting. Then my friend, Natalie, over at Feasting on Fruit, posted her recipe for a Date Caramel Sauce and I knew instantly that I found what I was looking for! PERFECT match! If you’re not following an AIP diet, you could top it with whipped cream, chocolate sauce, and/or chocolate chips. You’ll see a photo below with some chocolate chips sprinkled on top…that would be Willow’s handy work 😉

My family and I prefer eating this pudding warm, right off the stove with a little caramel sauce swirled in. 

Pumpkin Tapioca Pudding
PUMPKIN TAPIOCA PUDDING 

{AIP, oil-free, vegan}

Serves 4

What you need:

  • 1/3 cup small tapioca pearls
  • 1 cup filtered water*
  • 1 can coconut milk (13.5 oz)*
  • 1/4 cup pumpkin purée 
  • 3 tablespoons pure maple syrup 
  • 1/2 teaspoon Ceylon cinnamon
  • 1/4 teaspoon turmeric
  • Dash of ginger powder
  • Pinch of Himalayan salt
  • Optional: vanilla bean powder (or extract) or ground cardamom.

* For an even creamier option, use coconut milk instead of water. I use Trader Joe’s organic canned coconut as it doesn’t contain any gums/thickeners. I don’t recommend using lite coconut milk.

How to:

  1. In a small pot, combine the tapioca pearls and water. Allow to soak for at least an hour.
  2. Do not drain the water – add the remaining ingredients (except if you’re using vanilla extract) to the pot and heat over medium, stirring frequently.
  3. Once the mixture begins to lightly boil, reduce the heat to low-med and continue to cook until the pearls are translucent, stirring often. This should take about 10-15 minutes.
  4. Once the pearls are translucent and the mixture has thickened, remove from heat. At this time, you can add in vanilla extract.
  5. You can eat this warm or cold. It will thicken even more once chilled in the fridge.
  6. Top it with extra cinnamon, a sprinkle of coconut sugar, chocolate chips, cardamom, coconut whipped cream, or our favorite…Natalie’s Caramel Sauce!! 

Pumpkin Tapioca Pudding
Pumpkin Tapioca Pudding
Thanks for stopping by!

❤️

RECIPE: Sunshine Smoothie Bowl

Hello, friends! Before I dive into this recipe, I wanted to say a HUGE thank you for all of the supportive comments on my previous post – means so much to me. I was shocked at how well it was received and even more shocked to learn how many others are in the same boat. Your emails and text messages have helped me to feel less alone and hopeful. I’m sending so much love and healing energy to all of you ❤️

If you read my last post, you know that I’ve made some changes in my diet to reset my system and I’ve had amazing results – more energy, no bloating, pain-free, positive mood changes, clothes fitting better, and hopeful. When I was first introduced to the Autoimmune Protocol, I focused too much on the foods I’d have to avoid, rather than looking at the lengthy list of foods I could eat – it’s all about perspective, right?

Since going vegan almost ten years ago, I’ve consumed nuts & seeds on a daily basis. Heck, almost at every meal if I think about it: nut milk in my smoothies, nuts in granola, cashews to make a creamy sauce or soup, nut or seed butters on toast, in smoothies, in baked goods. The list could go on. Nuts & seeds are in A LOT of vegan products.

Same goes for grains. They’re in our cereals, granola, pancakes, and baked goods. But we also cook them up to go with our lunch or dinner – rice, quinoa, millet, buckwheat…well, you get the idea.

My body hasn’t ever had a break from nuts, seeds, and grains – I’m 37 years old – so that’s many days of consuming these foods. I’ve been without nuts and seeds for over two weeks now and without grains, beans, and nightshades for over a week…I’m honestly shocked at how much better I feel. With the AIP diet, they say to do it for 30 days to reset your system – I’m not sure I will go that long since I don’t think I’m getting enough protein (might add beans back in next week) – it’s a harder diet to follow as a vegan.

Eating this way has forced me to get creative, but also reigniting my love for the simple meals…my current favorite dinner is baked yams with sauteed kale, onions, garlic, zucchini, topped with coconut aminos and sliced avocado…gimme those greens! I’ve also fallen in love with these Coconut Paleo Wraps – on the pricey side, so they’re a treat for me. You can find them at pretty much an natural food store or online, but I have found that Whole Foods sells them for the best price. I love using them for both savory (veggie wraps) and sweet (apple crepes) recipes. Oh! And all I can say is coconut butter never tasted so good – now that all of my other nut/seed butters are out – coconut butter is like gold to me! Haha!

*If anyone is interested, I’d be happy to do a post sharing what I eat in a day following this protocol.

If your weather is anything like ours, you’re probably still enjoying smoothies and nice cream without shivering under a blanket just yet 😉 I think this recipe borders on nice cream due to its thickness, but I’m calling it a smoothie bowl since it has a sneaky little veggie in there!

Ahhh, golden beets! Have you tried them? Are you a beet lover? If you’re not a beet fan, golden beets are a lot less “earthy” and overpowering than the vibrant red beets and they also have a perfect sweetness to them. I also love golden beets for their bright, sunshine-y yellow color! I’ve brightened the color even more with some fresh turmeric and mango. My first instinct is to grab the bottle of homemade almond milk, but since I’m not consuming nuts right now, I’ve been using coconut milk, which also gives it a nice tropical twist!

RECIPE: Sunshine Smoothie Bowl
Sunshine Smoothie Bowl {vegan, AIP-friendly, gluten-free, nut-free, soy-free}

Serves 1-2

What you need:

  • 2 frozen bananas
  • 1 cup frozen mango chunks
  • 1/4 cup fresh golden beets, peeled + chopped*
  • 1/2-1 inch chunk of fresh turmeric
  • 2 Tablespoons raw coconut butter
  • 1/4 teaspoon vanilla (optional; if following AIP do not use extract)
  • coconut milk to blend*

*I have made this with an additional 1/4 cup of beets and it’s still delicious! Just depends on how much of a beet lover yo are. I use Trader Joe’s organic canned coconut milk as it is gum-free. I suggest starting with 1/4 cup, adding more if you’d like a thinner consistency. If you’re OK with gums, then any coconut milk will do…full fat will make it ultra creamy. 

RECIPE: Sunshine Smoothie Bowl

How to:

  1. Blend until smooth, pour into a bowl, and enjoy! You can top it with fresh blueberries, dried mulberries, shredded coconut, cinnamon, or granola…or load it up with everything!

RECIPE: Sunshine Smoothie Bowl

RECIPE: Sunshine Smoothie Bowl 

Can’t believe this is the last official week of summer! Are you excited for fall?!

 

Thanks for stopping by!

RECIPE: Chocolate Muffins

Funny story about these muffins – I created this recipe months ago, but when I went to type up the blog post, my notes got all jumbled together and I couldn’t figure out which trial was the one. I stared at four separate pieces of paper with jotted measurements and couldn’t figure it out! I was SO bummed! Last week I decided to revisit this recipe and took a guess as to which piece of paper held the winner, but also made a couple of simple adjustments. The house smelled amazing, they looked like muffins, and the taste test…

Willow: “Mom! Did you know you’re the best baker?”

I certainly wouldn’t go that far, but it’s always sweet to get a compliment from your child because they’re blunt + honest. Guess we figured these out!

Whew!

These aren’t dry like many of the gluten-free muffins I’ve had and they’re not overly sweet…which means they’re ok for breakfast, right?

RECIPE: Chocolate Muffins

Inspecting for chocolate chips!

CHOCOLATE MUFFINS {gluten-free, soy-free, oil-free, oat-free, vegan}

Makes 9 muffins or 8 mini loaves

What you need:

  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour*
  • 1 cup blanched almond flour
  • 1/2 cup coconut sugar
  • 2 Tablespoons cacao powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon Himalayan salt
  • 3/4 cups unsweetened plant milk (I’ve used almond and cashew)
  • 1 teaspoon apple cider vinegar
  • 2 flax eggs (2 TBSP ground flax + 6 TBSP warm water)
  • 1/2 TBSP blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Enjoy Life mini chips

*This is my favorite all-purpose, gluten-free flour as it doesn’t contain any gums or chickpea flour (which can overpower baked goods).

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How to:

  1. Preheat oven to 350° F and lightly grease your muffin pan or mini loaf pan.
  2. In a small bowl, prepare your flax eggs and set aside to thicken.
  3. Next, measure out your milk in a liquid measuring cup and add the 1 teaspoon of ACV. Mix and set aside.
  4. In a large mixing bowl, add all of the dry ingredients (except the chocolate chips) and whisk until incorporated – breaking up any clumps from the almond flour.
  5. Then add all the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips.
  6. Using a spoon, fill the muffin cups about 1/2-3/4 of the way full. You can sprinkle extra chocolate chips on top, if you’d like.
  7. Bake for 18-22 minutes; you want the tops to spring back when touched and the toothpick test should come back clean.
  8. Allow to cool in the pan for at least 5-10 minutes, then transfer to a cooling rack.
  9. ENJOY!

Like a lot of baked goods, these are best the day they’re made. I recommend storing any leftovers in the fridge and warming them in the oven for the best flavor…or you can eat them cold.

RECIPE: Chocolate Muffins

RECIPE: Chocolate Muffins

RECIPE: Chocolate MuffinsIf you really want to take these muffins over the top, sneak 1/4-1/2 square of dark chocolate into each muffin cup while filling – you get a nice, melty, chocolate surprise in the center! I got that idea from my friend, Diana, and I can tell you first hand that it’s pretty fantastic.

You can also add a bit of cinnamon and/or espresso powder to the batter for a richer flavor.

RECIPE: Chocolate Muffins

We used 1/2 square of Theo 70% dark chocolate in each muffin. After sneaking the chocolate in there, be sure to top with more of the batter.

 

RECIPE: Chocolate Muffins

RECIPE: Chocolate Muffins

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