Pumpkin Treats Two Ways

These are hands-down two of the best pumpkin treats everrrrr invented. Pumkins are not only a fall staple for their color and taste, they also deliver a rich dose of antioxidants to boot. You can feel good about making these treats over and over and over again.

Pumpkin Nut Fudge: (vegan, gluten-free, and can be made sugar free)

IMG_3116Ingredients:

  • 1/2 cup pureed pumpkin (I like Farmer’s Market organic pumpkin or you can make your own)
  • 1/4 cup cacoa powder (or cocoa powder)
  • 4 tablespoons coconut oil
  • 2 teaspoons pure maple syrup or honey (optional, omit for sugar free recipe)
  • 1/3 cup nut butter of choice (peanut, almond, and sunflower seed all work great)
  • pinch of sea salt

Instructions:

You’ll need two separate bowls to make the layers. For chocolate fudge, combine cacoa powder, 2 tablespoons coconut oil, and 1 teaspoon maple syrup/honey. Melt briefly (microwave for about 20-30 seconds or use stovetop) and stir fudge until consistent. Pour half of fudge on parchment paper in a square pan. Put in freezer or fridge for 5-10 minutes while making pumpkin layer. For pumpkin filling, combine pumpkin with the remaining coconut oil (2 tablespoons) and maple syrup/honey (1 tablespoon.) In a blender or mixer, add nut butter and sea salt and mix until consistent. Spread this layer on top of fudge once it’s solid and freeze or refrigerate another 5-10 minutes. Once pumpkin layer has solidified, add remaining fudge and refrigerate another 10 minutes before cutting and serving.

*option: for a sweeter treat, simply melt chocolate chips and coconut oil for fudge layer. For a less-rich and more “cookie-like” fudge, add almond meal to fudge layer. Recipe adopted from Detoxinista.

Pumpkin Oat Cookies:

cccIngredients:

  • 1 cup pureed pumpkin
  • 1/3 cup oats
  • 2 eggs
  • 1 teaspoon cinnamon
  • dash of pumpkin pie spice
  • 2 teaspoons maple syrup or honey
  • 2 tablespoons chocolate chips

Instructions:

Mix or blend all ingredients together, adding chocolate chips last. Scoop spoonfuls of cookie batter onto cookie pan over parchment paper. Bake at 350 degrees for 15-20 minutes until outside becomes crispy.

One Healthy Breakdown: you’ll be extra thankful for pumpkin this season after tasting these treats!

 

 

Apple Coconut Crisp

We’re officially kicking off apple season (hooray!) with a treat that’s super delicious and nutritious; apple coconut crisp! Putting a spin (and a dose of healthy fat) on the old favorite with just three simple, healthy ingredients; apples, cinnamon, and coconut. Yes, it’s totally okay to enjoy a serving or two regularly for breakfast, snack, or a healthful dessert!IMG_2659Makes one large serving or two smaller portions:

  • cover a small cookie sheet or pan with wax paper
  • chop two apples and place cubes on cookie sheet
  • sprinkle apples generously with cinnamon
  • bake at 400 degrees for ~10/15 minutes until apples begin to brownIMG_2656
  • sprinkle apples with shredded (unsweetened) coconut and continue to bake another few minutes until coconut browns
  • serve warm or cool

Yum! It’s great as is, but feel free to mix it up. For a satisfying breakfast, add granola, oats, or some nuts. For a creamier dessert, add whipped cream, whipped coconut cream, honey, plain Greek yogurt, (pictured) or even some vanilla ice cream if you’re going all out.

FullSizeRender(40)One Healthy Breakdown: who says healthy eating doesn’t taste amazing??

Seven Ways to Satisfy Your Sweet Tooth

I can’t be the only one around here with a serious sweet tooth. Move over salty snacks, it’s sweetness I’m craving 99% of the time. Since (added) sugar contains nothing good for the body, here are some healthier ways to satisfy that sweet tooth, sans the sugar high or slump!

image(32)

  • Fruit (“nature’s candy!” eat fruit fresh, frozen, dried, or even dipped in dark chocolate)
  • Sip on tea with honey
  • Go for a latte or coffee
  • Combine seltzer, fresh fruit, and a dash of stevia for a sparkling sweet drink
  • Make a healthy smoothie or some yummy banana froyo
  • Mix plain Greek yogurt with a little cinnamon, vanilla extract, and stevia
  • Try trail mix or homemade granola

One Healthy Breakdown: tame your sweet tooth without damaging your teeth or your waistline!

Eating With the Season

Hello, winter.Eatwarm This cold front has me craving some serious comfort food and I know I’m not alone. If we can’t warm up out there, we’ve got to warm up in here (our kitchens, our bellies, our souls.) Luckily, with the right foods, we can.

As soon as the leaves turn color, the days shorten, and the temperature drops, those cravings for lite, raw, refreshing eats are replaced with desire for warm, hearty, comfort foods. Our bodies are naturally in tune with the changing seasons, as they should be. Our vitality directly depends on how we fuel our bodies, from our taste buds to our immune systems, (no sniffles!) and everything in between.

Eating with the season means fueling our bodies to align with our environment…and satisfying our souls too. With less sunshine, we’ve got to eat our Vitamin D. With an abundance of in-season produce, focus on the season’s freshest foods, like squash, kale, cauliflower, and sweet potatoes. Saut√© your greens for heartier salads, roast your veggies, and load up on warming herbs and spices. Transform your green juice into a sweet smoothie or even a light soup. Cure your afternoon sweet tooth with cooked apples (baked, roasted, or even microwaved.) Utilize healthy fats, like olive and coconut oil, and slightly increase whole grains. It takes energy to keep warm and good carbs provide good energy. Most importantly, listen intuitively to your body’s cravings, even when it calls for nothing but sweet indulgence. There’s a healthy upgrade for everything, from cupcakes to pancakes, pumpkin pie to brownies, even cake, doughnuts (what!) and peppermint bark! Once in a while, go all out with the real deal and savor every single bite. Yes, allow for occasional indulging, but never forgo the veggies and continue to build meals around seasonal produce, lean protein, and good carbs.

Warm up in other ways by sweating in the gym, hot yoga, warm baths and showers, bundling up, snuggling under blankets, and lots of tea by the fire. See, maybe winter does have it’s perks.

FullSizeRender(5)One Healthy Breakdown: Beat the heat…with how you eat!

Carrot Cake Recipe Roundup

MP900049619Mmmmmmmmm, is there anything tastier than a big bite of carrot cake? That sweet and sour combination that basically melts in your mouth? Carrot cake isn’t something we see often, but it’s definitely something to be savored. (pause – if you haven’t yet tried it, drop everything, go directly to The Palm and order the carrot cake and nothing but the carrot cake. You can workout double tomorrow, it’s worth it. Trust me.) Alright, now that we got that out of the way, let’s talk healthy carrot cake that doesn’t mandate a double workout. So, here I bring you the carrot cake recipe roundup. Get your shredder ready, folks, it’s going to be a good Easter.

1. Carrot Cake Muffin Cupcakes: they’re healthy enough for breakfast!

Bran Muffin

Preheat oven to 350. Lightly coat 12 muffin tray with coconut oil.

Mix the following dry ingredients:

  • 2 cups shredded carrots
  • 3/4 cup coconut flour (or flour of choice, can also sub for vanilla protein powder)
  • 1/4 cup shredded (unsweetened) coconut and/or raisins
  • 1 tablespoon coconut oil
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon stevia/sugar/sweetener
  • 1/2 teaspoon baking soda
  • 3 tablespoons chopped toasted walnuts

In separate bowl, combine:

  • 3 eggs (or vegan substitute)
  • 1/4 cup almond milk
  • 1/3 cup Greek yogurt, coconut (non-dairy) yogurt, or applesauce
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla extract

Blend all ingredients, combining slowly, until mixture is consistent. Pour into cupcake/muffin holders until about 2/3 full. Bake for 15-20 minutes until solid, but moist. Let cool. Delicious and nutritious enough to be eaten plain, but of course what’s carrot cake without that deliciously rich, tangy frosting?! For the frosting, combine 1 cup plain Greek (coconut, or yogurt of choice) with 1-2 teaspoons maple syrup and a few drops of vanilla extract. Top “muffins” with oats or “cupcakes” with frosting and more nuts or shredded coconut for an extra treat. Devour accordingly!

2. Carrot Cake Pancake for One: The perfect spring breakfast!

photo(167)In a bowl, mix:

  • 1 tablespoon toasted pecans or walnuts
  • 1 large carrot (grated/shredded)
  • 1 teaspoon cinnamon
  • sprinkle of pumpkin pie spice
  • dash of nutmeg
  • 1 tablespoon unsweetened shredded coconut.
  • 1 egg
  • 1 teaspoon vanilla extract
  • Splash of almond milk
  • 1 teaspoon ground flaxseed
  • 1 teaspoon plain Greek or coconut yogurt (or sub with 1/2 mashed banana or 1/3 cup applesauce)
  • 1 teaspoon maple syrup (or sweetener of choice)

Mix well. Grease pan with coconut oil. Pour whole or half of mixture into pan. While waiting to flip, in separate bowl, combine 2 tablespoons plain yogurt of choice with 1 teaspoon maple syrup and dash of cinnamon. Make two smaller pancakes and spread frosting between pancakes as shown or dallop on top of one larger cake. Whatever your heart desires. Pancake should be crispy on the outside, moist on the inside, just the way we like it.

3. Delicously Orange Spring Smoothie:

In blender, combine:

  • 1 large handful romaine lettuce
  • 2 large carrots or 8 baby carrots
  • 1 small piece tumeric (superfood!)
  • 1¬† frozen banana
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 teaspoons honey, maple syrup, or 1 teaspoon stevia
  • 1 cup almond milk

One Healthy Breakdown: Tis the season! The carrot season. Live it up.