Monday, November 29, 2010

Pumpkin Pie Smoothie

Espresso and Cream: Pumpkin Pie Smoothie: "Pumpkin Pie Smoothie
(Printable Recipe)

*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon"

Sunday, November 28, 2010

Cocoa Roasted Sweet Potatoes

Seven Days of Sweet Potatoes | Heather Eats Almond Butter: "Ingredients:

1 medium sweet potato, cut into 1 inch chunks

1 TSBP coconut oil, melted

1 TBSP Hershey’s dark cocoa powder

1 tsp maple syrup

1/2 tsp cinnamon

dash of salt

dash of cayenne pepper


Pre-heat oven to 375℉. Stir coconut oil, cocoa powder, maple syrup, cinnamon, salt, and cayenne pepper together. Add sweet potato chunks and stir to coat. Then spread chunks on a foil lined baking sheet and bake 45 to 50 minutes. Your kitchen will smell amazing!"

Thursday, November 25, 2010

Eggnog Sweet Rolls

Espresso and Cream: Eggnog Sweet Rolls: "Eggnog Sweet Rolls
(Printable Recipe)

*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*Ground Cinnamon

Eggnog Icicng
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog"

*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F.
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15x6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)

Tuesday, November 23, 2010

Raw Vegan Peanut Butter Cups

Love Veggies and Yoga: Raw Vegan Peanut Butter Cups: "Averie's (Raw if You Want) 3-Ingredient, 10-Minute Vegan Peanut Butter Cups
1/2 c melted chocolate (i.e. 2 Full-Size Squares of Melted Baker's Brand Chocolate because it's dairy-free, or melt 1/2 c Chocolate Chips, or a Cocoa Powder/Agave/Coconut Oil Mix)

2 Tbsp Peanut Butter
1/2 Tsp Nooch (i.e. Nutritional Yeast)
Yields: 2 Peanut Butter Cups. Intentionally a very small recipe, feel free to mass-produce."

Raw Vegan Chocolate Coconut Snow Balls

Love Veggies and Yoga: Raw Vegan Chocolate Coconut Snow Balls: "Averie's Raw Vegan Chocolate Coconut Snow Balls
1.5 cups shredded coconut
3/4 c maple syrup (or agave to be technically raw)
3/4 c cocoa powder
Dash Vanilla Extract
Optional: 1/4 c coconut oil (I used it and encourage it!)
Optional: 1/4 c chia seeds (did not use it in today's blend)

Mix all the ingredients together by hand"

Monday, November 22, 2010

Blushing Cranberry Smoothie

Blushing Cranberry Smoothie: "Blushing Cranberry Smoothie Recipe
(serves 1)
80g fresh or frozen cranberries
1 pink grapefruit, peeled & chopped
1 red apple, peeled & cored
2 ice cubes crushed
Blend the cranberries and grapefruit together first for approx 30 seconds, then add the apple and blend again for approx 45 seconds. Put crushed ice in your glass and pour over fruit smoothie. Fast and tasty."

Core Diet | Blog » Seasonal Core Crowd Pleaser ~ Turkey Pumpkin Chili

Core Diet | Blog » Seasonal Core Crowd Pleaser ~ Turkey Pumpkin Chili: "INGREDIENTS
• 2 tablespoons olive oil (can substitute canola oil)
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 jalapeƱos, ribs and seeds removed and minced
• 2 cloves garlic, minced
• 1 pound lean ground turkey (>97% lean)
• 1 can (14.5 ounce) diced tomatoes
• 1 can (15 ounce) pumpkin puree or 2 cups pureed winter squash
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (15 ounce) white, black or kidney beans, drained"

Optional items to add:
• 1 TBSP of Cinnamon (remember Jaime’s earlier post on the health benefits of cinnamon!)
• 1 8 oz can of tomato paste
• If doubling try using 1 cup water and 1 cup tomato sauce
• If doubling try using 1 can of black beans and 1 can of red beans. Always rinse beans before using and if possible choose organic beans in BPA free cans.
Storage Ideas:
Store in freezer for up to 3 months in 2 cup glass pyrex or BPA free plastic containers, pull one out the night before or that morning for a great lunch or dinner!
DIRECTIONS: (If making with winter squash: pierce skin with a fork, slice squash in half, place face-down and bake at 375 degrees for 45 minutes. Separate the squash from the skin and puree in a blender)
1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender.
3. Add turkey; cook until browned.
4. Add tomatoes with juice, pumpkin puree (or squash puree), water, chili powder, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low. Add beans, cover; stirring occasionally, for 30 minutes.
6. Serve hot. Makes 6 servings

Sunday, November 21, 2010

Girl Gone Primal: Recipe: Grain-Free Granola (Nola) - The Final Cut

Girl Gone Primal: Recipe: Grain-Free Granola (Nola) - The Final Cut: "So I present to you - Grain-Free Granola (or, as I call it, 'Nola', since there's no 'Gra' in my mix!): Theme & Variations.

Core Ingredients:

1kg raw almonds (soaked if possible)
500g raw walnuts (same)
150g coconut flakes or grated coconut
3 egg whites
Optional - 2T sweetener (either maple syrup, or xylitol & a pinch of stevia)"

Oat-Free Oatmeal | Mark's Daily Apple

Oat-Free Oatmeal | Mark's Daily Apple:

"1 small handful of walnuts
1 small handful of pecans
2 tablespoons ground flax seed
1/2 – 1 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 pinch ground ginger
1 tablespoon almond butter
1 banana, mashed
3 eggs
1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
2 teaspoons pumpkin seeds
1 handful of goji berries or fresh berries"

Saturday, November 20, 2010

Edible Gift Idea: The Best Chai Tea Mix! | Apartment Therapy The Kitchn

Edible Gift Idea: The Best Chai Tea Mix! | Apartment Therapy The Kitchn: "Chai Tea Mix Recipe
Makes about 12-16 teabags
12 green cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea
Preheat oven to 350°
With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.
Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.
In a bowl, toss the spices, candied ginger and tea together until blended.
Spoon into your container of choice (mason jar, cello or parchment or waxed paper bags, vintage tea tin, etc.) Include fillable tea bags and brewing instructions. Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close. (But that's a lot of work if you're making several batches!)"

Friday, November 19, 2010

Pumpkin Pie Spice — Joy the Baker

Pumpkin Pie Spice — Joy the Baker: "Pumpkin Pie Spice

makes about 2 tablespoons

Print this Recipe!

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur. Store in an old spice jar."

Thursday, November 18, 2010

Healthy Meals and food for Healthy Kids » Pumpkin Pie Shakes

Healthy Meals and food for Healthy Kids » Pumpkin Pie Shakes: "Pumpkin Pie Shake Recipe
1 cup plain or vanilla yogurt
1 cup pumpkin puree
1 tsp pumpkin pie spice (recipe at end of this pumpkin post)
1/2 tsp vanilla
1 TBL brown sugar (or other sweetener)
7-10 Ice cubes
Blend all ingredients in a blender and blend until smooth!"

Wednesday, November 17, 2010

Addictive Brussels Sprouts Salad › shutterbean

Addictive Brussels Sprouts Salad › shutterbean: "Addictive Brussels Sprouts Salad
Print This Recipe
serves 8

(recipe adapted slightly from Shauna at Gluten Free Girl)

24 brussels sprouts, shredded
8 oz. Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 teaspoons apple cinder vinegar
2 teaspoons Dijon mustard
salt & pepper
Shred the brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!"

Thursday, November 11, 2010

SmoothieGirlEatsToo: Moist! Low-calorie Microwave Protein Fudge Muffins

SmoothieGirlEatsToo: Moist! Low-calorie Microwave Protein Fudge Muffins: "Ingredients:
2 Egg whites
1/4 cup pumpkin
2 T coconut flour
1/2 tsp baking powder
stevia or other granular sweetener to taste
1 T. cocoa powder (or carob powder) - optional but amazing
Spray a soup bowl with a very light layer of oil to prevent sticking (not even necessary but makes cleaning up a bit easier).

Mix ingredients well with fork, whisk or spatula

Microwave for 2:30.

Coconut Cream Kale | Wegmans

Coconut Cream Kale | Wegmans: "2 bags (16 oz each) Nature's Greens Kale
1 Tbsp Wegmans Pure Olive Oil
2 1/2 cups yellow onions, 1/2-inch dice
1 tsp minced Food You Feel Good About Peeled Garlic
1/4 tsp crushed red pepper
1/4 tsp salt
1 can (13.5 oz) coconut milk (International Foods)
salt and pepper to taste

  1. Blanch 1 bag of kale 4-5 min in large pot of boiling, salted water. Transfer to colander; drain. Keep blanching water boiling. Gently squeeze excess water from cooked kale; set aside. Repeat with second bag of kale. Set kale aside.
  2. Add oil and onions to braising pan on MEDIUM. Cook, stirring occasionally, 5-7 min until soft, but not browned. Add garlic, crushed red pepper, and 1/4 tsp salt. Cook, stirring, 1 min.
  3. Stir in coconut milk. Bring to boil on MEDIUM-HIGH. Cook, stirring, 4-5 min until thickened. Remove from heat.
  4. Add kale to coconut milk mixture. Cook on MEDIUM about 5 min, until kale is tender. Season to taste with salt and pepper.

Apple Almond Yam Cakes | Wegmans

Apple Almond Yam Cakes | Wegmans:

"1 1/4 lbs yams, peeled, coarsely grated (about 7 cups)
1 medium Granny Smith apple, peeled, cored, coarsley grated
1/2 of an 8 oz pkg Food You Feel Good About Cleaned & Cut Chopped Onions
1 1/2 Tbsp Wegmans Sour Cream
4 large Wegmans Eggs, lightly beaten
Salt and ground white pepper to taste
1 1/4 cups Food You Feel Good About All-Purpose Flour
1/2 cup sliced almonds (Bulk Foods)
1/2 cup Wegmans Vegetable Oil

  1. Combine yam, apple, and onion in a large mixing bowl. Add sour cream and eggs; season to taste with salt and white pepper. Stir to combine. Slowly fold in flour. Stir in almonds. Mix well. Form yam mixture into patties by scooping up portions with ice cream scoop (about 1/2 cup) and pressing firmly with hands. Set aside.
  2. Heat oil in large skillet on MEDIUM-HIGH, 1-2 min, not allowing oil to reach smoking point. Reduce heat to MEDIUM.
  3. Add yam patties to pan (pan should hold 5 patties). Cook, 7-8 min until edges begin to brown. Gently turn patties over. Cook 5-6 min until browned and tender. Drain on double thickness of paper towels.
  4. Repeat with remaining yam patties, heating additional vegetable oil if necessary.

Chef Tip(s):
Can be made a few hours ahead and reheated in a 350 degree oven for 20 min.

Monday, November 8, 2010

cashew butter

Espresso and Cream: "Cashew Butter
(Printable Recipe)

*24 oz. lightly salted cashews
*3 Tbsp. olive oil or vegetable oil
*1 tsp. brown sugar or honey
*1/2 tsp. ground cinnamon

*Place cashews in the bowl of a food processor and process for 1 minute to break up the nuts, scraping down the sides of the bowl as necesary.
*Add in the olive oil, brown sugar, and cinnamon. Continue to process for 4 to 5 minutes, scraping down the sides of the bowl as necessary, until the mixture is creamy and smooth."

Sunday, November 7, 2010

SmoothieGirlEatsToo: EASY home-made Chocolate Candies and Protein Brownies Meetup fun

SmoothieGirlEatsToo: EASY home-made Chocolate Candies and Protein Brownies Meetup fun: "Fitness & Spice Breakfast Brownies:
1 can Pumpkin Puree
2 T Coconut Oil
2 cups Chocolate Protein Powder
2 T Dark Cocoa Powder
1/2 t Baking Powder
1/2 t Baking Soda
Stevia to taste (my addition)
Combine all ingredients in a large bowl. Stir. Place into a prepared 8�8 pan and bake at 350 for 15 minutes or until cooked through.� Makes 10 smallish brownies (very filling) at ~70 calories and 6 g protein each."

“Fudge You!” High-Protein Chocolate Cake � Chocolate-Covered Katie

“Fudge You!” High-Protein Chocolate Cake � Chocolate-Covered Katie: "“Fudge You!” Chocolate Protein Cake

(or you can make regular “fudge you” protein brownies or even cupcakes!)

1/4 cup (48 grams) chocolate protein powder (I used NutriBiotic.� Spirutein did NOT work… but it still tasted yummy)
2T to 1/4 cup (up to 50-ish grams) canned pumpkin (I like 60g, but it will be much less firm with that much. Moist, but not firm)
1 and 1/4 tsp ener-g egg replacer
Level 1/8 tsp salt
sweetener (I like bitter chocolate, even in cake form, so I use less.� But for most people’s tastes, I’d recommend at least 4 tsp sugar or 1 tsp this stevia)
1/2 tsp baking powder
up to 1/2 cup (120g) water (or other liquid)
I also add cinnamon and sometimes a few drops of extracts.� You can add chocolate chips, coconut, nuts…

Procedure: Preheat oven to 390*F.� Combine dry ingredients (including pumpkin).� Add water and stir. Pour batter into a mini-loaf pan and cook for 30 minutes.� (It’s important to put it in the oven as soon as you add the liquid, because the “egg” starts to work right away.)� Open the oven and leave in ten more minutes (with the heat turned off and the door open).


Monday, November 1, 2010

Vegan Chocolate Pudding

vegan chocolate pudding — Eat, Live, Run: "Vegan Chocolate Pudding

adapted from 101 cookbooks

1/2 cup chocolate soymilk (I used trader joe’s brand)

1 12-oz bag semi-sweet chocolate chips

1/2 tsp pure vanilla extract

12 oz silken tofu, drained

Melt the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. Once they’ve melted, add the chocolate soymilk, the vanilla extract and the tofu. Whisk well. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth. Chill in the fridge for an hour and a half or so before serving."