Friday, November 21, 2014

Recipe: High Protein Noodle Bake

Pumpkin is the golden child of the blogosphere. Up there with overnight oats and nut butter, it's really hard to find anyone who doesn't love pumpkin.

And it's understandable!

Even the hipster bloggers (is that a thing?) probably secretly love pumpkin for it's harvest flavors and the fall memories that spiced pumpkin anything calls to mind.

So how about a healthy high protein noodle bake as we approach Thanksgiving?


Yum! It's delicious, easy, made to serve one (perfect for all the single ladies! Or lunch), and delightfully fall-flavored.

Check. It. Out.

Now I'm craving it. I'll have to make this for lunch again sometime soon!

High Protein Noodle Bake
Serves 1
* 1c. canned pumpkin
* 1 bag (8oz) House Foods Tofu Shirataki Fettucini Noodles, rinsed and drained
* 3 Tbsp. Chia Seeds
* 1 tsp. vanilla extract
* 1-2 tsp. cinnamon
* 1 pinch nutmeg
* 1 pinch cloves
* Dash of salt
* 1/2 tsp. baking powder
* Sweetener to taste (I've had success with either 3 Tbsp. brown sugar or 4 packets Nunaturals Stevia, or a mix of the two)

1) Mix the chia seeds into the canned pumpkin, let sit for ten minutes. By then, the pumpkin will be thickened.

2) Stir in spices, sweetener, baking powder, and vanilla extract.

3) Mix with fettucini, spoon into a greased baking dish.

4) Bake for 30-40 minutes at 400F.

Enjoy!! It's high protein, high nutrient, low carb, and diabetic-friendly if prepared with stevia. All in all, a totally guiltless treat! Though food should never have guilt (that's pretty ridiculous - it's just food, not murder).

What's your favorite fall treat?

What's been your staple lunch lately?

What's your favorite Thanksgiving food?

Tuesday, November 18, 2014

Chocolate For A Cure

Wouldn't it be awesome if you could stuff your stocking with something that's crazy delicious, good for you, and does good for the world?


Helloooooo, Jojo's Chocolate Hope. It's stevia-sweetened sugar-free dark chocolate that comes in three amazing varieties and 15% of the company's profits go to finding a cure for cancer!


I love that they're actually high cacao dark chocolate, because so much dark chocolate is only 45% or 50% cacao.

These have 75-79% cacao, which is really quite high! The Smooth Criminal (I didn't try it, but it's their plain dark chocolate) even has 81% cacao.



Not only is higher cacao dark chocolate healthier (whoo, antioxidants!) but it's also just so much more chocolate-y!


You can definitely tell which bar is which, because their particular flavors are expressed clearly and well, but the dominant 'red thread' tying them all together is really rich, really intense, really high quality dark chocolate.

Made of just a few simple ingredients!


Each bar is over 2oz of chocolate, so there's a convenient sticker on the back to reseal the bar and save a little for later. 

That way you can enjoy the chocolate twice, without worrying about it drying out in the interim!


The Mocha Munch is probably my favorite.


Sultry coffee and indulgent dark chocolate are just a match made in heaven!

The Currant Crush is really quite unique (in a delicious way, not a 'oh, that's...unique' way) so it's a great choice for your epicurean Secret Santa.


I can't be the only one who's already planning for Christmas, right? At least the department stores definitely are!


The Raspberry Spice was also really great - sweet, fruity, but not with such a strong berry flavor as to overwhelm the delightful chocolate flavor.

All of them were a total delight and knowing that 15% of proceeds are going to cancer research is the (awesome) icing on top!

Do you like darker dark chocolate or lighter dark chocolate?

What's your cause of choice?

When do you start planning for the holidays and really getting in the holiday spirit?

Sunday, November 16, 2014

Recipe: Vegan Crustless Pumpkin Pie

Mmmm, couldn't you just eat fall-flavored goodies all day every day at this time of year?


But I'm not going to lie, the tummy aches from indulgent classic treats every day just aren't worth it. There's a reason that people only do the Thanksgiving whole-hog-and-midday-naps thing on one day - Thanksgiving. 

Here's my solution - a healthy crustless pumpkin pie that you can enjoy any and every day without the discomfort that comes with over-indulgence!


Crustless Pumpkin Pie

* 1 Tbsp. chia seeds
* 3/4 cup soymilk (I used Silk)
* 2 tsp. vanilla extract
* 1 (15oz) can pumpkin puree
* 1/4 cup coconut oil, melted 

* 1/2 c. quinoa flour
* 1/2 c. brown sugar
* 2 tsp. baking powder
* 2 tsp. cinnamon
* 1/8 tsp. nutmeg
* Pinch cloves
* 1/2 tsp. salt

1) Combine the chia seeds and soymilk in a large mixing bowl. Mix well and let sit for ten minutes, until thickened.

2) Add vanilla extract, pumpkin puree, and coconut oil to the chia seed mixture, mix well.

3) In a separate bowl, combine the dry ingredients (all the remaining ingredients).

4) Slowly mix the dry ingredients into the wet ingredients. Don't overmix!

5) Pour into a well-greased pie pan (or foil disposable pie form for easier cleanup - it is the holidays, after all, and convenience is key). 

6) Bake in a preheated 400F oven for 35-40 minutes, until the edges are slightly browned and the top is set (the middle/pie in general will still be gooey)

7) Refrigerate for 6+ hours before cutting.


ENJOY!


This does take a little pre-planning, since you can't eat it straight out of the oven (it will be a gooey mess and the texture just won't be right yet) but it's worth it. It's healthy, delicious, and best served cold!

And if you happen to have some coconut ice cream....mmmmmmmmm

What's your favorite kind of pie?

What's your favorite way to eat pumpkin?

What's your favorite thing about the holidays?

Stumble Me, Please!