I can’t believe it’s already the last week of September! What I really can’t believe is that this is the first week in Ohio when the weather actually feels like fall. Naturally, I was really itching to get into the kitchen and bake something that has all the fall flavors. Some sort of bread is what I was gearing towards so I thought let’s make some yummy pumpkin bread! I love this recipe because it’s not too rich, but has a natural sweetness to it from the maple syrup and spices!
Harvest Pumpkin Bread
- 1 cup white whole wheat flour
- 1 cup cashew nut milk pulp (or 1 cup of white whole wheat flour)
- 1 Tbsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground flaxseed
- 1/2 tsp salt
- 1 1/2 cups pumpkin puree
- 2 Tbsp unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 Tbsp unsweetened shredded coconut
- pumpkin seeds (for topping)
- granola (for topping)
- Preheat oven to 400 F. Grease a loaf pan with non stick cooking spray
- In a large bowl, combine the flour, baking powder, pumpkin pie spice, flaxseeds, and salt.
- Melt the coconut oil in the microwave for about 20-30 seconds. Then add to the wet ingredients and stir until combined.
- Fold the pumpkin mixture into the flour mixture and stir well.
- Pour batter into the loaf pan and top with pumpkin seeds, granola, and nuts.
- Bake for 10 minutes and then lower the oven temperature to 350 F and bake for 35-45 minutes. Let the bread cool for 1 hour before slicing.
I have seriously been on a fig kick lately and I’ve been incorporating this fruit in to so many different recipes! I typically buy dried figs, but I found fresh figs at Trader Joe’s and I’m hooked. They are sweet, but not too sweet! I’d say they remind me of dates in a way, which I also love. I’ve been wanting to bake something with figs so here they are–so sweet and delicious blondies! These bars are very addicting and if you aren’t figging crazy about the fruit, I think these bars might change your mind.
Fresh Fig Blondies With Sweet Tahini Drizzle
Serves: 12 bars
- 1 can of white cannellini beans
- 1/3 cup applesauce, unsweetened
- 1/4 cup maple syrup
- 1/3 cup old fashioned oats
- 1/4 cup almond butter
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 cup fresh figs, pureed + more for topping
- 3 Tbsp tahini
- 1 Tbsp powdered sugar
- Preheat oven to 350 F. Line an 8×8 pan with parchment paper
- Drain and rinse the beans well and then add all ingredients excluding the figs to a high speed blender
- Blend on high until all ingredients are incorporated
- Pour mixture into pan and smooth evenly with a spatula
- Add 1/2 cup of fresh figs to the blender and blend until smooth
- Swirl with a knife the pureed fig mixture throughout the batter
- Top with sliced figs and granola
- Bake for 25-28 minutes
- Let bars cool and then refrigerate overnight
- Mix the tahini + powdered sugar. Add water to thin. Drizzle over top and then slice into 12 bars
The heat is officially here and turning on the oven does not sound like the best idea. Well not to worry, I’ve created a simple sweet treat that requires no baking! Plus, you can have these for breakfast, snack, or dessert! Packed with flavor and nutrition, these bites will be a crowd pleasure for sure!
Festive Fourth of July Fruit and Granola Bites
Makes: 5 granola bites
- 1 cup of pitted dates, about 10
- 1/2 cup oats
- 1/2 cup raw almonds
- 2 Tbsp almond butter
- 1 Tbsp chia seeds
- 2 Tbsp maple syrup
- 2-3 Tbsp almond milk
- Place all ingredients in a food processor and blend until smooth.
- Place ingredients in a muffin tin and place in the freezer for 20-30 minutes
- Remove from freezer and spoon a generous helping of chocolate yogurt (I used Siggi’s brand), then sliced strawberries and blueberries
- Top with shredded coconut and granola if desired
I’m always down for an ice cream pick me up, but especially right now that summer is in full swing! Instead of picking up ice cream at the store, I thought I would make my own for once! I added avocado and matcha, which gives this ice cream a bright green color, creamy texture and the right amount of sweetness! You’ll be surprised with how easy and delicious this ice cream is!
Avocado Matcha Ice Cream
Servings: 3-4, 1/2 cup portions
- 1 1/2 ripe avocados
- 1 tsp vanilla extract
- 1/2 Tbsp matcha powder
- 3/4 cup coconut milk (from the can)
- 1/2 cup nut milk
- 2 Tbsp unsweetened coconut
- 1 tsp lemon juice
- 1/4 cup maple syrup
- Place all ingredients in a blender
- Blend until creamy and smooth
- Pour into a freezer safe dish and chill for at least 3 hours (overnight is preferred)
- When ready to eat set out for 20 minutes to thaw and then dig in!
- Top with sprinkles, unsweetened coconut, cacao nibs etc!
Hello Summer! These bites pack the taste of summer in every bite. This recipe calls for fresh strawberries, but frozen work just as great! These bites are vegan and super creamy and delicious. I mean you could just eat the graham cracker crust alone, but I’ll let you be the judge.
Strawberry Cheesecake Bites
Servings: 12 mini cheesecake bites
- 8 full sheets of graham crackers
- 4 Tbsp butter (I used vegan)
- 2 Tbsp coconut sugar
- 1/2 cup of strawberries, halved
- 1 cup raw cashews (soaked for 1-2 hours)
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 2 Tbsp lemon juice
- Preheat oven to 325 degrees. Place the graham crackers + melted butter + coconut sugar in a food processor and blend until a crumb mixture forms.
- Line a muffin tin with muffin liners and press about 1 Tbsp of mixture and use your fingers to pat smooth. Bake for 5-8 minutes until lightly browned. Let crust cool completely.
- Place the soaked and drained cashews in a food processor. Add the strawberries + agave + melted coconut oil + lemon juice and pulse until smooth.
- Place about 1 Tbsp of the filling on top of the crust and smooth with a spoon.
- Sprinkle with crushed pistachios, chocolate shavings or coconut.
- Place in the freezer for 1-2 hours until solid. Allow to thaw 10 minutes before serving.
Before I knew I wanted to become a Dietitian for my career, I feel in love with food thanks to the Food Network. I could sit and watch cooking shows for hours, and I actually learned some basics in the kitchen that I still use today. One show that hit home was Sandra Lee’s “Semi-Homemade” cooking show. I’m all about making food from scratch, but lets face it; sometimes life happens and we just don’t have time for that! However, what I’ve learned from Sandra is that you can still make a delicious meal, dessert, or party spread using semi-made products! So when I was staring at my pantry trying to figure out what I could make with ingredients I already had; my box of Kodiak Cakes mix jumped out at me! Kodiak Cakes make pancake/waffle mixes that are made from whole grains, packed with fiber, and provide more protein than your average waffle. Naturally, my mind went immediately to muffins that I can have for breakfast with some yogurt or as a snack with some almond butter!
Sweet Potato Raisin Muffins:
Makes 12 muffins
- 2 cups Kodiak Cakes Flapjack + waffle mix
- 1 cup unsweetened vanilla almond milk
- 1 flax egg (2 Tbsp flaxseed + 2.5 Tbsp water)
- 1/4 cup tahini
- 1 sweet potato, cooked and pureed (skin removed)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup raisin medley
- 1 tsp vanilla
- 1Tbsp maple syrup
- 1/3 cup coconut sugar
- 1 Tbsp coconut oil
- Preheat oven to 350
- Make the flax egg and set aside for 5 minutes
- Then add sweet potato puree, coconut sugar, oil, maple syrup, tahini, and vanilla extract. Mix well
- Add in the almond milk and stir once
- Add in all the dry ingredients and mix until combined
- Fold in the raisins and mix
- Grease a muffin tin and spoon until 2/3 full. Top with shredded coconut and additional raisins
- Bake for 14-18 minutes or until a toothpick comes out clean
- Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely
- Store in an airtight container in the fridge or the freezer
Hello, Hello! Today is a GREAT day for a couple of reasons: 1. It’s Friday (I mean who couldn’t be happy about that?!) 2. It’s the first day of June aka my Birthday month 3. the LAUNCH of my website 4. Last, but certainly not least a new sweet treat recipe to carry you into the weekend. Oh, did I mention it’s National Donut Day??
Before I dive into this recipe post, I wanted to give you all a glimpse of what you’ll see/find on this site. I’ll be sharing my day-to-day eats, how I plan my food shopping trips (where I shop, my favorite brands, tips etc.), why I love running so much and how you can too, what I eat/recommend before/during/after exercising, kitchen gadgets and so much more! You better believe I’ll be sharing my foodie travels and giving you the 411 on where to go in Cincinnati and Columbus (my home base). Please stay awhile, look around and contact me with any questions, recommendations or what you want to see more of!
Now, for the grand finale…DONUTS! I’m 100% partaking in this national day and you should too! Donuts, aren’t something I crave often, but when I do they’re a delicious treat! I’m sharing a no-bake donut hole recipe that I promise will satisfy that donut craving without all the added sugar, saturated fat, and other ingredients we typically find. Let me know if you try these bites of deliciousness.
Vanilla Pistachio Donut Holes (they’re even vegan!)
Makes: About 14 donut holes
- 1 cup raw almonds (soaked in water for 10 minutes)
- 15 pitted dates (soaked in water for 10 minutes)
- 1/3 cup shredded unsweetened coconut
- 1/4 cup pistachios
- 1 tsp vanilla extract
For the coating:
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup
- 2 Tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
- In a food processor grind all the ingredients into a thick, moist dough. (My food processor is on the small side so I did this step in 2 batches).
- Use about 1 Tbsp of the mixture and roll into a ball using your hands. Place on a plate lined with parchment paper and put in the freezer for 30 minutes to chill and firm.
- Coating: In a microwave safe dish, add the coconut oil, maple syrup, almond milk, and vanilla extract. Heat for about 30 seconds or until melted.
- Remove donut holes from the freezer and dip into the melted coating mixture. Place back on the parchment paper and freeze for another 20 minutes. Repeat the coating one more time.
- Before serving, sprinkle with pistachio dust.
- You can either store in the fridge or freezer!
Enjoy the weekend! XOXO
When I’m not exploring a new food spot, making new blog recipes, or doing some sort of activity you can find me at Cincinnati Children’s Hospital. Yes, I’m a pediatric Registered Dietitian and I work with children who have Epilepsy or seizures. A key treatment option for my patients is the Ketogenic Diet. This diet is a very high fat, moderate protein and low carbohydrate diet. This particular macronutrient breakdown causes the brain to use fat for energy instead of glucose (carbohydrates). This diet packs a TON of fat and I’ve learned how to counsel families on how to do just that!
Naturally, I thought it was about time I tried a popular patient favorite: Keto Fat Bombs and share with you all! No, these don’t taste like a reese’s cup, but I think they’re sweet just enough and who doesn’t like a chocolate bite that just melts in your mouth?!
Okay, so these are super easy to make, doesn’t use any crazy ingredients, and all you need to do is grab one out of the freezer and enjoy!
4 tbsp butter (I used vegan)
8 tbsp coconut oil, softened
2 tbsp almond butter
2 tbsp peanut butter
1 packet of truvia (or liquid stevia)
4 tbsp unsweetened cocoa powder
- Place butter, oil, and nut butters in a microwave safe bowl. Microwave for about 35-45 seconds or until melted. Whisk to combine.
- Add cocoa powder + sweetener and combine.
- Using a muffin tin and muffin liners pour a thin layer in each mold and freeze for about 30 minutes.
- Remove from the muffin liners and store in the freezer in a ziplock bag
This made about 14 cups! If you’re feeling adventurous…get some fun molds and go to town!
I’m all about making recipes a little healthier as long as it DOES NOT taste like cardboard! We all deserve sweets and treats throughout the week and if your body is craving something chocolate-y; well, I vote we satisfy that craving! These blondies are made with a secret ingredient that packs some protein and healthy fats to these bars. I hope you love them just as much as I do! I followed Chocolate Covered Katie’s recipe and made a few tweaks based on what I had on hand.
1 can of chickpeas, drained
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup coconut sugar
2 tsp vanilla extract
1/4 cup old fashioned oats
1/4 cup creamy peanut butter
Dark chocolate chips (no limit here)
- Preheat oven to 350 degrees
- Blend all ingredients (except chocolate chips) in a food processor until smooth.
- Fold in the chocolate chips and pour into a greased 8×8 pan.
- Totally optional, but highly recommend adding more chips on top right before baking
- Bake for 30 minutes and let cool completely before cutting.
This recipe makes 12 regular size bars!
Makes: About 10-12 slices (depending on the thickness of your slice)
Preparation: 15 minutes
Bake time: 35-45 minutes
- 1 small roasted sweet potato
- 1/2 cup applesauce
- 3 eggs
- 1 tsp
- 2 Tbsp maple syrup
- 1/2 cup almond butter
- 1/2 cup almond flour
- 1 tsp balking flour
- 1 tsp baking powder
- Pinch of cinnamon + salt
- Toppings: Dark chocolate chips, shredded coconut, nuts etc.
Preheat oven to 350. Mash the potato and applesauce together. Add all the wet ingredients and mix well. Then add the almond flour, baking powder and spices. Pour batter in a lined bread pan and spray with oil. Bake for 35-45 minutes.
This bread is so delicious and goes great with a nice drizzle of your favorite nut butter! Plus it’s a healthier take on the typical sweet breads and the perfect snack or breakfast!