As Halloween quickly approaches, pumpkin recipes abound and I’ve gathered together some of my favorites from years past. Enjoy scrolling through these (mostly sweet, with a little bit of savory tossed in) pumpkin goodies, and stop by in the coming weeks for more brand new recipes!
How many chocolate recipe have I posted in a row now… three? Four? Sigh. Not that I think you guys mind, but a little variety would be nice, huh? I promise that my next post will feature a different ingredient.
Name
PB, Chocolate, & Banana Popsicles {Vegan, No Sugar Added}
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
0 minutes (Freezing Time)
Total Time
4-6 hours (including freezing time)
Servings
Makes approximately 8 popsicles
Yield
6-8 popsicles
But first, these popsicles….
They’re basically the popsicle form of a healthy, easy, and delicious dessert I’ve been making for years: peanut butter & chocolate banana soft serve (frozen banana, peanut butter, cocoa powder, and a bit of milk tossed into the food processor and blended until smooth).
They’re fudgy, creamy, and decadent-tasting without any added sugar or dairy. Kids and adults alike love them, and they couldn’t be easier or quicker to whip up.
One more look at this chocolatey goodness before we move on to something else!
PB, Chocolate, & Banana Popsicles {Vegan, No Sugar Added}
by Lauren Zembron
Ingredients
4 medium-sized overripe bananas (the skins should be mostly brown)
1/2 cup unsweetened natural smooth peanut butter, (the only ingredients should be peanuts and salt), preferably organic
1/2 cup nondairy milk of choice (I used cashew milk)
1/4 cup unsweetened cocoa powder
Instructions
Combine all ingredients in a blender and blend until very smooth.
Pour into popsicle molds, insert popsicle sticks (the mixture should be thick enough for the sticks to stand upright), and place in freezer for at least 4 hours.
Bagels are a beloved breakfast staple, but sometimes you crave something a bit lighter without sacrificing the satisfying flavors of a traditional bagel. That’s where Bagel Lites™ come in! These delectable treats are the perfect compromise—light, fluffy, and incredibly delicious. In this article, we’ll guide you through making your own homemade Bagel Lites™ that will have you savoring every bite.
Name:
Bagel Lites™
Cuisine:
American
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
2 hours
Servings:
12
Yield:
12
When I first read about Bagel Lites™ Mini Bagel Balls, I immediately contacted the company and inquired about posting a review on the blog. Our whole family loves bagels – especially the freshly made ones from our town’s bakery – but it’s really tough to find good bagels in a size small enough for little kids. Enter these mini bagel balls, made in New York City using wholesome ingredients and clocking in at 80 calories (or less) per bagel ball.
The concept of these mini bagel balls is brilliant, whether you’re looking for portion control for yourself or for a smaller bagel that your toddler will be able to handle by him/herself.
Here’s a bit more about Bagel Lites™:
I’m not exaggerating when I write that I could distinctly smell the delicious aroma of the everything bagel balls before I even opened the box when the package arrived in the mail. When I popped a couple of the bagel balls into the toaster oven, it was like I was transported to a bakery serving warm, fresh-from-the-oven bagels.
I slathered on some butter, and the kids and I dove in…
THEY ARE SO GOOD!!!! The texture and flavor of these mini bagel balls exceeded my expectations, even after popping them into the toaster from the freezer. They would obviously be awesome smeared with cream cheese and/or your favorite condiments for a bagel, but so far our favorite way to enjoy them is just with a bit of butter so you can really taste the fantastic authentic bagel deliciousness.
*I received free product in exchange for this review. All opinions are my own.
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 teaspoon salt
2/3 cup warm water
1 tablespoon olive oil
Instructions
1. Activate the Yeast:
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.
2. Mix the Dough:
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and add the olive oil. Stir until the dough comes together.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a bit more flour.
4. Let it Rise:
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until it has doubled in size.
5. Shape the Bagel Lites™:
Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and then flatten it into a small disk. Use your finger to make a hole in the center, forming a bagel shape.
6. Add Toppings:
On separate plates, place sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and grated Parmesan cheese. Gently press the top of each bagel lite into one of the toppings to coat it.
7. Bake:
Arrange the bagel lites on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until they are golden brown and have a hollow sound when tapped on the bottom.
8. Enjoy:
Allow the Bagel Lites™ to cool slightly before serving. They are delicious on their own, or you can pair them with cream cheese, smoked salmon, or your favorite spreads.
The kids and I spent three weeks at my parent’s house this summer, (before meeting up again with John for a week in the Outer Banks with his family), and my mom’s banana muffins were a HUGE hit. I think she made at least one batch each week that we were down there, that’s how much everyone loved them. I obviously had to get the recipe from her, and – as promised on my – here it is!
Name:
One-Bowl Whole Wheat Banana Flax Muffins
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
Approximately 35 minutes
Servings
12 muffins (approximately)
Yield
1 muffin per serving
I almost always use whole wheat pastry flour when making baked goods in order to achieve the perfect balance of hearty nutrition and soft texture, but these muffins use regular 100% whole wheat flour without sacrificing the end result; the muffins still turn out fluffy and light.
Maple syrup is the only sweetener, and the muffins get an added dose of fiber and protein from ground flaxseed.
Need yet another incentive to make these muffins?! They require only one bowl, (well, a food processor bowl), so prep and cleanup are quick and easy.
My mom freezes the muffins in a ziplock bag as soon as they’ve cooled off from the oven, and I think that it’s a vital step to take if you want the muffins to maintain their light texture. Just toss one (or a couple) in the microwave for about 30-45 seconds and you’ll be rewarded with just-baked flavor and texture.
These one-bowl whole wheat banana flax muffins are the perfect antidote to busy school day and workday mornings, when there’s no time to whip up a filling and nutritious sit-down breakfast. They also make a great mid-morning or mid-afternoon snack.
One-Bowl Whole Wheat Banana Flax Muffins
by Lauren Zembron
Ingredients
1/2 cup neutral-flavored vegetable oil, such as safflower
1/2 cup pure maple syrup
2 eggs, preferably organic
2 large, or 3 medium-sized, ripe bananas
1 1/4 cup whole wheat flour (you could also use whole wheat pastry flour)
1/2 cup ground flaxseed
3/4 tsp baking soda
1/4 tsp Kosher salt
Instructions
Preheat oven to 375°F. Line a 12 cup muffin tin with liners or lightly coat with oil.
In a food processor fitted with the steel blade, combine the oil, maple syrup, and eggs; process until smooth.
Add in the bananas and process; you can process until the mixture is perfectly smooth, or you can leave a few small chunks of banana throughout the batter.
Add in the flour, ground flaxseed, baking soda, and salt; pulse a few times, then remove the lid of the food processor and stir the batter until the dry ingredients are fully incorporated.
Using an ice cream scoop or large spoon, evenly divide the batter amongst the prepared muffin cups. The cups will be filled almost to the top.
Bake at 375°F for 22-25 minutes, or until the tops of the muffins spring back when lightly pressed.
Let cool in the muffin tin for 10 minutes before turning out onto a wire cooling rack; let cool completely.
Store cooled muffins in an airtight container in the freezer. To heat, microwave for 30-45 seconds.
As a mom of young kids, it is vitally important that I always have at least a couple of snacks packed in my bag whenever we leave the house. Store-bought granola bars are a great option due to their portability and long shelf life,
but even the “healthier” brands have a longer ingredient list than I would like, not to mention too much added sugar. Homemade granola bars solve those issues, and this recipe is super easy and quick!
The bars do not need to be baked, so they’re ready to eat in mere minutes. They’re soft & chewy with a healthy balance of nutrition and unrefined sweetener; and, of course, they’re absolutely delicious!
by Lauren Zembron (adapted from Present Glo Bars in The Oh She Glows Cookbook by Angela Liddon)
Ingredients
1 1/2 cups gluten-free old fashioned rolled oats (you can certainly use regular old fashioned rolled oats if you don’t need a gluten-free recipe)
1 1/4 cups crispy brown rice cereal (naturally gluten-free; I love the Erewhon brand)
1/4 tsp Kosher salt
1/2 cup brown rice syrup or honey
1/4 cup all natural unsweetened peanut butter (the only ingredients should be peanuts and salt; you can also use almond butter)
1 tsp pure vanilla extract
1/2 cup dark chocolate chips
Instructions
Preheat oven to 300°F. Line an 8 x 8 inch square baking pan (a 7 x 11 rectangular pan also works) with parchment paper going both ways, making sure to leave enough overhang to assist you in taking the granola bars out of the pan.
In a large mixing bowl, stir together the oats, crispy rice cereal, and salt.
In a microwave-safe bowl, combine the brown rice syrup and peanut butter. Microwave for 30 seconds, or until the peanut butter has liquified. Add in the vanilla extract and stir until completely combined and smooth.
Spoon the wet ingredients into the dry and stir until well-combined. Make sure you scrape all of the wet ingredients out of the bowl and into the dry ingredients.
Pour the mixture into the prepared baking pan and, using lightly wetted hands, press into an even layer. Lay an additional sheet of parchment paper on top of the mixture and firmly roll a pastry roller over the top to compact the mixture.
Place in the freezer to chill for 10 minutes. Lift the granola bars out of the pan by picking up the overhanging parchment paper, place on a cutting board, and cut into bars.
Store bars individually wrapped in an airtight container in the fridge.
As we gear up for Valentine’s Day, chocolate recipes abound. While there’s certainly nothing wrong with splurging on decadent desserts every once in a while, (especially on a holiday), there are plenty of healthier versions of those indulgences if you’re interested in feeding your sweet tooth without consuming loads of sugar and saturated fat.
This chocolate pudding is one such dessert; it is rich, satisfying, and delicious, but it contains zero refined sugars or animal fats. Cashews comprise the base; and when they’re soaked and blended with water, cocoa powder, and a bit of maple syrup, a silky smooth pudding-like consistency emerges that makes the perfect vegan treat.
These pudding cups make a great snack or dessert for kids and adults alike, so bust out your high speed blender and whip up this easy chocolate treat for those you love on Valentine’s Day!
Name
Light & Silky Chocolate Pudding Cups {Vegan}
Cuisine
Fusion
Prep Time
15
Cooking Time
10
Total Time
25
Servings
4
Yield
4
Ingredients
1 1/2 cups raw whole cashews
6 Tbsp pure maple syrup
1/3 cup unsweetened cocoa powder
1/4 tsp instant espresso powder, optional (I would suggest omitting this if you’re serving the pudding to kids)
1/2-3/4 cup cold filtered water
Nutrition Facts (Per Serving):
Calories: 210 calories
Protein: 3g
Carbohydrates: 42g
Dietary Fiber: 6g
Sugars: 21g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 170mg
Potassium: 240mg
Please note that these nutritional values are approximate and can vary depending on specific ingredients and portion sizes. Always consult the packaging or nutritional labels on your ingredients for the most accurate information, especially if you have specific dietary requirements or restrictions. Enjoy your vegan chocolate pudding!
Instructions
Place cashews in a bowl of cold water and let soak for at least 4 hours, (or 8 hours if you do not have a high speed blender such as a Vitamix), then drain.
Place drained cashews, maple syrup, cocoa powder, espresso powder if using, and 1/2 cup cold filtered water in a high speed blender or food processor, and blend/process until perfectly smooth, adding more water (1 tablespoon at a time) as needed to reach desired consistency. Take care not to let the mixture start to heat up if you are using a high speed blender!
Chill in the refrigerator until fully cooled.
NOTE: If you are using a high speed blender, the end consistency should be light & airy. You may not achieve this exact texture if you are using a regular blender or food processor.
I’m sitting here typing up this post on April 1st, while the sleet & snow falls outside. There are so many things I love about living in New England, but springtime snow is definitely NOT one of them. As much as I’m done with the cold, I’ve decided to embrace this (hopefully) last snowfall by staying inside, sipping piping hot tomato soup for lunch, getting in a lot of cuddles with the kiddos, cooking up a big comforting pot of Jessica’s chicken & dumplings for dinner, and baking these blondies.
I derived inspiration for these chewy bars from Detoxinista’s Paleo Almond Butter Blondies, which I made a couple of weeks ago and we scarfed down in just a matter of days. I kept the same concept of keeping the blondies free of flour, but I swapped the almond butter for peanut butter and added an extra egg so they would turn out even chewier. I also cut down a bit on the sugar, but not to fear, they are perfectly sweet enough!
The top of the blondies develops a crisp crust, but the insides stay soft and chewy; the perfect combination of textures in any kind of cookie bar. They’re super easy to whip up, take only 20 minutes to bake, and you probably already have all of the ingredients in your kitchen.
These blondies turned out to be the perfect antidote to the crummy weather, but I have a feeling I’ll be making them over and over again even as the snow melts and it begins to actually feel like spring outside.
1 cup creamy/smooth all-natural unsweetened peanut butter, (the only ingredients should be peanuts and salt), preferably organic
1 tsp pure vanilla extract
1/3 cup unrefined granulated sugar, such as evaporated cane juice
1/2 tsp baking soda
1/8 tsp Kosher salt
1/2 cup dark chocolate chips
Instructions
Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).
Whisk the eggs in a large mixing bowl until lightly beaten, then stir in peanut butter, vanilla, sugar, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick.
Spoon the batter into the prepared pan, and spread it into an even layer. A pastry roller comes in handy here.
Baking for 20 minutes (or 19 minutes if using a 7 x 11 pan), or until the tops of the blondies are golden brown. They will rise in the oven, but then deflate while they cool.
Let blondies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.
If you’re reading this post, that must mean that you haven’t given up on me despite my sporadic posting as of late; and for that, I wholeheartedly thank you! Life is happily crazy with two kiddos, and I am having difficulty finding time to devote to the blog. Nevertheless, I’m not giving up developing recipes and sharing them with you, so please stay tuned for more posts in the coming weeks!
So. These parfaits. We’re in the middle of a few day heat wave here in Massachusetts, and I’m mostly gorging on an abundance of fresh summer fruit… but chocolate hath no season, (neither do bananas, for that matter), so these parfaits are perfect any time of year. The dark layer is a rich chocolate peanut butter avocado pudding, and the light layer is a luscious banana “cream” made from cashews.
Obviously the flavor combination is a win, but what also works beautifully together is the dense texture of the pudding juxtaposed with the airy “whipped” consistency of the cream. Neither layer is overly sweet, which allows you to actually taste the flavors in each component.
An added bonus is that these parfaits require zero cooking! All you need are a good blender and food processor, and you’re set to go. Just grab a spoon, and dig in!
1/4 tsp freshly squeezed lemon juice (this is to prevent the cream from browning; even with the addition of lemon juice, discoloration may occur if the cream sits for too long)
1/4 tsp pure vanilla extract
2 Tbsp pure maple syrup
Instructions
For the pudding
Place avocado, maple syrup, peanut butter, and vanilla extract into the bowl of a food processor and process until well-blended, scraping down the sides of the bowl as needed.
Add in the cocoa powder, salt, & milk, and process until well-combined.
For the cream
Drain the soaked cashews and place in a blender along with the remaining ingredients. Blend until smooth.
For the parfaits
Layer the pudding and cream into small glasses, refrigerate until chilled, and enjoy.
There’s no doubt about it: this granola is completely dessert-worthy! The oat mixture itself has all of the flavors of cookie dough, and when you add chocolate chips to the toasted oats, they melt into clumps of chocolate chip cookie deliciousness.
Name:
Chocolate Chip Cookie Dessert Granola
Cuisine:
Dessert
Prep Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
Approximately 40 minutes
Servings:
About 8 servings
I’ve found, (thanks to my mom), that storing homemade granola in the fridge, especially during the warm summer months, allows it to maintain its crispiness better than leaving it out at room temperature. Refrigerating also prolongs the granola’s freshness; although that’s not much of an issue in our house considering the speed at which we polish off a batch of granola… especially this one!
I highly recommend enjoying this chocolatey granola as is, with a glass of ice-cold milk on the side.
Happy eating!
Chocolate Chip Cookie Dessert Granola
by Lauren Zembron
Ingredients
3 cups old-fashioned rolled oats
3/4 cup almond meal
1/4 tsp Kosher salt
1/3 cup neutral-flavored vegetable oil (such as safflower oil)
1/4 cup coconut sugar or brown sugar
1/4 cup pure maple syrup
2 tsp pure vanilla extract
3/4 cup dark chocolate chips
Instructions
Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with a silicone baking mat or unbleached parchment paper.
In a large mixing bowl, whisk together the oats, almond meal, & salt. Add in the oil, sugar, maple syrup, and vanilla extract; stir until well-mixed.
Spread the mixture evenly on the baking sheet, pressing down lightly on the top to create an even layer. Bake for 20 minutes
Gently stir the granola, add in 1/2 cup of the chocolate chips, and stir to incorporate. The chocolate chips will melt, creating clumps of chocolatey granola… this is precisely what you want!
Repeat step 3.
Remove the granola from the oven and sprinkle evenly with the remaining 1/4 cup chocolate chips.
Let cool completely before eating. Store in an airtight container in the refrigerator.
Let’s start off by discussing the Instant Pot in case you’re not familiar with it… it’s a programmable pressure cooker, slow cooker, saute pan, rice cooker, yogurt maker, (and even more!) all in one.
Using the Instant Pot can be a bit daunting at first, what with all of the buttons and options, but once you familiarize yourself with the settings, it will become your new favorite kitchen item.
My in-laws bought me one for my birthday last year, and it has come in handy more times than I can count!
Ok, now on to these Apple Cinnamon Steel Cut Oats!
Creamy, chewy, slightly sweet, laced with cinnamon, and dotted with soft apple pieces, this vegan oatmeal is the perfect antidote to any dark & cold morning. Steel cut oatmeal takes about 30 minutes to cook on the stovetop, but using the pressure cooker slashes that time in half. The oatmeal reheats well, so you can have a few breakfasts on hand for busy mornings.
Apple Cinnamon Steel Cut Oatmeal in the Instant Pot {Vegan}
Combine all ingredients in Instant Pot. Whisk to combine.
Lock the lid in place, and make sure the steam release handle is pointed toward “Sealing.”
Press the Manual button and toggle the button down until you reach 3 minutes. Keep pressure option on High Pressure.
When the Instant Pot beeps signaling the end of cooking press the Keep Warm Cancel button and switch the steam release handle toward Venting.
Allow Instant Pot to naturally release pressure until the valve has fallen completely down then carefully remove the lid. Stir oats and serve.
* You can also make this recipe on the stovetop. Simply combine all ingredients in a dutch oven (or large saucepan) and cook according to the directions on the steel cut oatmeal packaging.
