green kiwi smoothie and holiday talk (vegan, dairy free, no added sugar, nut free)
One of the things I love about eating a low added sugar, plant-based diet is how much lighter it makes me feel on the inside. I can’t remember the last time I walked away from a meal feeling sluggish and…blah. About the only time that happens is if I step outside my nutrition plan. While I do make occasional exceptions for this, after several years of eating a plant-based, diet I’m naturally motivated to stay on track because my body lets me know it is not. happy. when I don’t. (If you haven’t reached that sweet spot yet and want to, contact me here and we can talk…
mini pumpkin pie-lets …updated (vegan, dairy free)
As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm. Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse. I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked…
jam roll (vegan, added sugar free, nut free)
Growing up, I always knew pie meant one thing…jam roll. I’m not sure where the tradition started, but I remember my English grandmother and my mom making them – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry. Here’s how it’s done. 1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick. 2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar…
mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)
Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip. Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing. With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too! Besides…
thanksgiving recipe roundup (vegan, plant-based)
I cannot believe Thanksgiving is one week away!! How did that happen?! If you’re new(ish) to a plant-based/vegan diet, I’m guessing Thanksgiving can feel rather…intimidating. After all, the main feature of this holiday meal is the turkey. (Can you even hear “Thanksgiving” without picturing the turkey? I can’t!) And holidays usually mean eating with people who probably aren’t eating the way you at best or make you feel looney tunes for choosing a different diet altogether. But I’m here to encourage you that Thanksgiving – and all other holiday meals – can still be looked forward to and even give you chance to share how amazing a vegan diet can…
loaded sweet potatoes with spicy guacamole and black bean sofrito (vegan, dairy free, soy free, gluten free)
It always amazes me how hard it is to find a recipe that my entire family likes. I often get close with a 5 out of 6 thumbs up, but hitting a perfect score of 6 for 6 is maddeningly elusive. So imagine my surprise when this loaded sweet potato with spicy guacamole and black bean sofrito was a clear winner. Even with my daughter who doesn’t usually like bean dishes. Or my boys who prefer mild to spicy. Let’s pause while I celebrate with a hearty “ole.” I love the contrasting flavors, textures and color of this dish…the sweetness with the spicy, the creaminess punctuated with…
easier-than-pie apple crisp (no added sugar, vegan, soy free, dairy free)
I never was much of a pie person. Unlike pizza where I could eat just the crust, pie crust left me cold. And making it? My results were rarely worth the effort. Which is why crisps are more my speed. Easier to pull together and capped with a sweet, flavorful topping…mmmm. Yes. Please. My favorite way to make this apple crisp also makes it virtually foolproof because you can control your chunky-to-sauce ratio and turn out the perfect-for-you apple crisp every time. Personally, I like things a little more on the saucy side. For the topping, I swapped out the traditional brown sugar and butter for dates (in the…
weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)
My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord. If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it! The sauce is the epitome of comfort food, Indian-style, with its…
building a better vegan BLT (+ VIP eggplant bacon recipe)
Today is National Sandwich Day. (Scratching my head over who comes up with these things, but we’ll run with it.) And what better way to celebrate than with a sandwich classic…the BLT? A vegan BLT. Let’s dig in. While it’s kind of hard to construct a bad BLT, there are a few tweaks you can try to make it even better both for taste and to give it a healthier nutrition profile. Here’s how: Start with whole wheat or whole grain bread. Whole wheat breads (and 100% whole grain breads are even better), give you the whole enchilada of fiber and nutrients and prevent sharp spikes in your blood…
