Autumn is a time for pumpkins and what better way to serve it up than in bread form!
Pumpkin is actually good for us too. It's packed with vitamin A to support our eye health and boost our immune system. It also supports your gut health and help regulate your blood sugar levels thanks to the amount of fiber and it's packed with antioxidants (which I can talk all day about!).
You can likely make this with 1.5 eggs but you can also use the flax eggs - whatever is easiest! 🥚
Ingredients:
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (plus more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (plus more to taste)
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 heaping cup almond meal (ground from raw almonds) (you obviously do not have to do this yourself, you can buy almond meal)
- 1 1/4 cup gluten-free flour blend (I use Bob's Red Mill 1:1 baking blend but there are definitely others out there!)
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
Instructions:
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
- Add water and whisk again.
- Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
Adapted from: Minimalist Baker
I love this recipe-chocolate, avo, protein powder - I mean just typing about this makes me want to go make this right now! Avocados have omega-3s and high-quality dark chocolate contains compounds like flavonoids, which have been shown to reduce inflammation and improve blood flow to the brain.
Ingredients:
- 1/2 cup Kale Leaves (finely chopped)
- 1 cup Unsweetened Almond Milk
- 1/2 Avocado (medium, pitted)
- 1/4 cup Chocolate Protein Powder
- 1 tsp Cocoa Powder
- 4 Ice Cubes (optional)
Instructions:
- Add all the ingredients to a high-speed blender and blend until smooth. Pour into a glass and enjoy!
There's something about a cozy chai latte that just screams Fall to me (even if we don't get the usual "Fall" weather here in Florida!
For the Chai Concentrate:
- 2 cups water
- 2 black tea bags (like English breakfast) or 4 grams of loose-leaf tea leaves
- 2 whole cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 2 TB pure maple syrup
You’ll use 1/2 cup of homemade chai concentrate at a time to make a latte. This concentrate stores well in the fridge, for up to 2 weeks. You can make up to 4 lattes with this concentrate. And the recipe can easily be doubled or tripled.
To Make a Latte:
- 1/2 cup chai tea concentrate from the recipe above
- 3/4 cup dairy-free milk: coconut milk, almond milk, oat milk
- 1 TB pure maple syrup or honey
- pinch ground cinnamon
If you don't want to make the concentrate you can always just buy an organic chai tea bag and that should work too!
Looking for a quick, nutritious lunch that even your picky eaters will love? This Broccoli, Edamame & Chickpea Pasta Salad is packed with plant-based protein and fresh veggies, making it a perfect go-to meal for busy days. Whether you're meal prepping for the week or need a healthy side dish, this salad has you covered—wholesome, satisfying, and ready in minutes!
Ingredients:
- 4 ozs Chickpea Pasta (dry)
- 1 cup Broccoli (cut into florets)
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Italian Seasoning
- 1 tbsp Hemp Seeds
- 1 tbsp Nutritional Yeast
- 1 cup Frozen Edamame (thawed)
- 1/2 Cucumber (medium, sliced)
- Sea Salt & Black Pepper (to taste)
- 1 tsp Garlic Powder (I did not measure how much garlic powder I used, just use as much as you'd like!)
Instructions:
- Cook the pasta according to package directions. Add the broccoli for the two last minutes of cooking.
- In a large bowl, combine the remaining ingredients. Add the pasta and broccoli and season with salt and pepper to taste. Toss well to coat.
- Serve immediately or chill in the refrigerator for 30 minutes. Enjoy!
This recipe is one of my new favorites for pancakes - because sometimes you just want pancakes, right?! Or if you're more of a waffle person (to be honest I love them but haven't made them in forever) I suspect you can use this batter for that too! Sweet potatoes are rich in vitamin C, vitamin A (from beta-carotene) and potassium, which support immune function, vision, and heart health.
Ingredients:
- 2 Sweet Potato (small)
- 4 Egg (whisked)
- 1 tbsp Coconut Oil
- 1/2 tsp Cinnamon
- 2 tbsps Maple Syrup
Instructions:
- Peel sweet potato and dice into small cubes. Fill a saucepan with 2 inches of water and bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Drain off the liquid and transfer the steamed sweet potato to a bowl and mash with a fork.
- Measure out about 1/2 cup of mashed sweet potato per serving and add it to a bowl. Add in the eggs and mix well.
- Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes in the skillet, no more than 1/8-1/4 cup of batter at a time. Cook each side about 3-5 minutes or until browned. Divide pancakes onto plates and top with cinnamon and maple syrup. Enjoy!
