The Easiest Vegan and Gluten Free Dessert Recipe

Hello everyone,

We are just days away from Thanksgiving and you may still be wondering what amazing, vegan dessert you can bring to your holiday meal.  Well, look no further!  This recipe is incredibly easy to make, involves no baking, and is gluten free.

*This recipe has been modified a bit.  The original is from Fresh Creations.

Vegan Pumpkin Pie Cheesecakes (12 servings)

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Ingredients:

  • 1.5 cups Raw Pecans
  • 1 cup Medjool Dates (soaked in warm water for 10 minutes)
  • 1/4 tsp Sea Salt

 

  • 1 cup Cashews (soaked in hot water for 1 hour)
  • 1/2 cup Light Coconut Milk
  • 1/2 cup Canned Pumpkin Puree (BPA free can preferred)
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 cup Lemon Juice

Directions:

  1. Soak the cashews for one hour and soak the dates for 10 minutes.
  2. Line a muffin tin with plastic wrap or liners.
  3. Make the crust in a food processor: blend the pecans until ground, then add the soft dates (without the pits), and sea salt.  Pulse well until combined.
  4. Transfer the mixture into the muffin tin and press down until crust is formed.  The crust is really sticky and it helps if you use your fingers to press it down.
  5. Place tin in the freezer for 15 minutes.
  6. In the meantime, prepare the filling.  In a high speed blender, blend all of the ingredients for the filling until smooth and creamy.
  7. Remove tin from the freezer and pour the filling over the pecan crust.
  8. Freeze the cheesecakes for about 3-4 hours, or until firm.
  9. Let them thaw for a few minutes before eating.
  10. Enjoy!

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“Cheesy” Kale Casserole (Great for Thanksgiving!)

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

“Cheesy” Kale Casserole

(4 servings)

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Ingredients:

  • 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
  • 1 Yellow Onion (small dice)
  • 3 Garlic Cloves (minced)
  • 1 can Organic Coconut Milk (15 oz can)
  • 2 cups Kale Leaves (removed from stem and leaves cut thin)
  • 1 tbsp Fresh Sage (minced)
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/3 tbsp Bread Crumbs (*we used gluten free)
  • 1 Bag of Macaroni (*again we used gluten free)
  • Salt and pepper to taste

Directions:

  1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
  2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
  3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
  4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
  5. Combine pasta with pumpkin and kale mixture.
  6. Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
  7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

 

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤

 

 

 

SAVE THE DATES: Fall Events and Online Programs

Hello everyone,

I am super excited for Fall and for the approaching holiday season.  I have two events coming up that will help us all feel more healthy, happy and confident for those family pictures and gatherings.

The first is one that everyone, all over the world, can participate in.  I am running a “Fall in Love with Fitness” online challenge.  It will consist of short workouts that can be done from the comfort of your own bedroom (I personally love to workout in my pajamas).  It is only $25.00 for the entire two weeks and starts on November 5th!

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The second event is for all of my local friends.  I am co-hosting a “Fall in Love with Food” Vegan Cooking Class on November 8th from 6:00-7:30pm.  During the class we will eat a 5 course meal (including wine) and will learn some basic cooking skills.  Everyone will leave with a recipe packet so that you can make these amazing meals at home (and for those holiday gatherings).  The entire evening is only $55.00/person.  *Please note that you absolutely do not have to be vegan to attend.

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Please contact me to sign up for either one of these events.  Also, please share with anyone who you think may be interested.  I truly appreciate all of your support!

How to Make “Cheese” without the Dairy

Hey everyone,  happy Wednesday!

I will keep this one short and sweet, because looking at this picture has me hungry 🙂

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There are some amazing, plant based cheeses on the market.  However, sometimes I want something that isn’t processed and is whole food plant based.

This is by far and away our favorite, dairy free “cheese” sauce.  We use it on Mac, as a dipping sauce for veggies, or even as a spread on a sandwich.  It is delicious!

*Note: this is not my recipe.  I found this recipe here.  However, I wanted to share it with you because through all of the cheese recipes we have tried, this one was the yummiest (is that a word?!)!

Ingredients:

  • 1 cup peeled/diced yellow potatoes (or russets)
  • 1/4 cup peeled/diced carrots
  • 1/3 cup chopped onion
  • 3/4 cup water (preferably use liquid from pot of boiled veggies)
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 3/4 to 1 teaspoon salt (or more to taste)
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne pepper (optional)
  • 1 pinch paprika

Directions:

  1. Boil several cups of water in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
  2. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
  3. Blend until smooth.
  4. Enjoy!

I hope that you enjoy this recipe.  Please let me know what you think!

I’ve decided to go VEGAN…now what???

You have watched the documentaries, you have figured out your “why”, and you are motivated to make the transition to being vegan.  But now what do you do????  Although going vegan was the best decision that I ever made, I find that it can be daunting in the beginning to know where to start.

I would love it if everyone could go vegan overnight, but this may not be the best strategy for long term success (and this should be your goal: to sustainably go vegan so you can stay vegan for the remainder of your lifetime).

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Here are some approachable ways to make the change.  You know yourself better than anyone, so choose a level that will work best for you.

*Eliminate one animal product every two weeks: for the first two weeks, you would eliminate dairy.  The next two weeks you could eliminate poultry.  The following two weeks, you could eliminate fish.  So on and so on….

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*Switch one of your meals to being vegan at one time: for the first two weeks you could have a vegan breakfast.  For the next two weeks you could add in a vegan lunch.  The next two weeks you would add a vegan dinner.  And then all you have to do is add in vegan snacks!  Pretty soon all of your meals will be vegan without the overwhelm.

*Find ways to make your favorite recipes or meals vegan:  if you are like me, you probably have 3-4 meals that you truly love and eat over and over.  Start with your favorite recipes and switch them to being vegan.  You could try vegan cheese in your macaroni, plant based milk in your oatmeal, chickpeas in your tuna fish salad, tofu in your breakfast burrito, pesto on your pizza.   Click here for more ideas. Pinterest is also an amazing resource for vegan recipes.

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*Veganize your restaurant experience: if you are someone that eats out a lot, maybe your first step should be to try to “veganize” your restaurant meals.  If you have a favorite restaurant, look up the menu ahead of time and study what you could possibly eat as a vegan.  If it’s an Italian restaurant, you could try a marinara pasta and lentil soup.  Stir frys are great at a Chinese restaurant and you certainly cannot go wrong with veggie fajitas at a Mexican restaurant.  There will always be something vegan to eat at every restaurant and if you are struggling, you can always ask your server for help.

In addition, to going to old restaurants, it can be fun to try something new.  Visit a vegan restaurant to see what they have to offer and to see how yummy vegan food can truly be.

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                                                          (photo from Veggie Grill)

If you are having a difficult time finding a vegan restaurant near you, make sure to add Happy Cow to your phone.  It is a free App/website that will show you the vegan options in your area.

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There are so many ways to start your vegan transition.  Every bit counts and every small change will add up in the long run.  Just remember that it should be fun!  You are making the commitment to your health, the planet, the animals and this is something that should be celebrated!!!

And please remember that if you ever get stuck, that I am here for you to offer accountability, support and resources.  Contact me anytime!!!  I mean it…..

See you next time!

 

Lyme Disease Treatment & Health Tips for Everyone

Hello all,

I hope that you are having a wonderful Monday!

It has been almost 2 years since I was first diagnosed with Lyme Disease, and I wanted to give you a quick update on how I am feeling.  After visiting numerous doctors and spending $1000’s on treatment, I have finally figured out how to “heal” from this illness naturally (*please watch the video to see why I have quotations around the word heal).

Before you think “I don’t need to watch this because I don’t have a chronic illness”,  please know that these health tips can help everyone live a happier and healthier life.

Thank you as always for your support and make sure to click on the link below to watch my short video 🙂