Monthly Archives: October 2012

Raw Pumpkin Spice Treats

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Happy Happy Halloween Sweets!

I have a sweet treat to share with you all today!  I rolled these babies up last night to share with my brothers and boys at work today.  I wanted everyone to have a little something sweet, but wasn’t about to supply this place with crappy, sugary candy.  We have work to do, can’t have any sugar high crashes.  Plus, these treats are packed with lots of good-for-you stuff, hello pumpkin, chia seed, flax-seed, almonds.  They are vegan, refined sugar-free, and gluten-free (if made with GF oats).  Oh, and toss in the oats, could possibly be a sweet breakfast, right?!

So roll some of these up today, or whenever ;-)  They are super yummy and easy.  And it’s always nice to have some healthy treats around (since we all indulge a little, which isn’t wrong) during these Holiday times.

You will need:

  • 3/4 cup pitted dates, about 8
  • 1/2 cup raw or slightly roasted almonds, unsalted
  • 1 tbsp agave
  • 1 tbsp flax-seed
  • 1 tbsp chia seed
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 1/4 cup pumpkin puree
  • 3/4 cup GF rolled oats
  • 1/4-1/2 cup oat flour.  Start with 1/4 and add more if needed

In a food processor, pulse the dates until very well chopped.  Add the almonds and pulse a few more times.  Toss in the rest of the ingredients and pulse a few times.  Do not over pulse!  Just a few will do.  Remove and place in medium bowl.  Hand mix until combined.  Refrigerate for about a half hour, it’s easier to roll after refrigeration.  Remove and roll into little balls and enjoy a couple.  Keep refrigerated if not eaten!

What are your favorite Halloween treats?

Spooky Snaps and my New Adventure

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Happy Halloween Week pumpkins!

Unfortunately I do not have any spooky or clever costumes to share, for we were too busy watching and celebrating my beloved GIANTS win the World Series!!!!  Even though I could not be in the City to watch and party (for a big reason which I announce at the end), I made sure we cheered our little hearts out down here in So Cal.  I stayed decked out in my SF Black and Orange which definitely helped keep things in the Halloween spirit!!

I did manage to plan and host a super fun pumpkin decorating party late last week.  Great friends, delicious food and drink, pumpkin decorating galore, and the World Series made the party a super success!

Here are some fun snaps of the party and last week!

{ party for pumpkins }

{ some crafty work }

{ hard at work }

{ earth oven for pizzas. built by my brother }

{ my pirate pumpkin }

and of course a shot of some game watching

{ Giants!!! }

Alright, enough of this party and celebration talk, although now I have another reason to celebrate…Today is the first day of my schooling in Health and Wellness.  For the next year, I will be studying and working hard to become certified as a health and wellness coach.  The program takes a holistic approach to overall nutrition, health, and wellness.  Although I am very happy with my job and working with my family, I would also like to pursue my interest in helping others with nutrition and health.  I feel so blessed to be able to have the opportunity to do all these things.  I cannot wait to learn so many new things, while touching up on things I already know and practice.  And you, my lovely readers, will reap the benefits of thins I learn.  I hope to make this blog even healthier and happier!!!

 

Vegan Meatlessballs

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One of the fun parts of cooking vegan, vegetarian, or just healthier meals is the challenge of transforming classic meals.  It’s a lot of trial and error, but nailing a new recipe makes it worth it, at least to me.  I’m a total nerd that way though ;-)

Anyway, spaghetti and meatballs.  Pretty standard right?  Totally, but the trick here was to make a meatless version, and to not use and of that fake soy meat CRAPola.  As I have mentioned before, I really try to limit imitation foods and soy.  Soybeans often times contain A LOT of GMO’s and the fake meats, cheeses, etc, are often times heavily soy and or processed —> no bueno!!!

K enough with that rant, onto the Meatless meatball, actually more like beanballs?

You will need:

  • 1 can (15oz) organic cannellini beans, drained and rinsed
  • 1 flax egg – 1 tablespoon ground flax +2 tablespoons warm water, set aside for a few minutes to gel
  • 1/2 medium onion – chopped
  • 1 tablespoon tomato paste – mix with a little water to thin before adding to mixture
  • 2-3 garlic cloves, minced
  • a large handful of parsley – chopped
  • 1/2 cup bread crumbs
  • 1 heaping tablespoon dried oregano
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Enough of your favorite red pasta sauce to cover and serve with pasta, i used about 2 cups

Now for the easy part…

  1. Pre-heat over to 350.
  2. In a food processor, pulse beans a few times.  You want them chopped, but not pureed.  Keep it choppy.
  3. In a large bowl, transfer beans and mix in tomato paste.  After combined, toss in the rest of the ingredients and mix together.
  4. Roll mixture out into balls, place on baking sheet, then toss them in the oven.
  5. Bake for 20-25 minutes.
  6. In a large saucepan, heat sauce.  Place meatballs in sauce.  Spoon sauce over meatballs, make sure to coat them all.
  7. When meatballs are all coated and sauce is heated, top the meatless balls over some pasta and Enjoy!!

 

Snaps! A true fall weekend

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Happy Monday ya’ll!!!

It’s so fall here now and I am loving life!!  Even Monday can’t get me down, although I’m not much of a Monday hater.  It’s a fresh start, new day, and I thoroughly enjoy my job ;-) .  This past weekend, since we didn’t have anything solid on the books, I decided to make Saturday a day of cheesy fall activities.    Since LA doesn’t scream fall what with its lack of color changing leaves, not-so-cold weather etc., we decided to take the fall party out to Glen Oak.  After making the hour and a half drive, the day was filled with all things apples!!  We visited an apple orchard (there were tons to choose from), picked our own bag of apples, pressed our own cider, picked a pumpkin, ate some pie, shopped, and had a truly beautiful day.  I highly recommend if you have the time and are in the So Cal area, to plan a day trip out there.  

Here are a few snaps of our day.  Hope you all had a lovely fall filled weekend too!

{ view on our way to the orchard }

{ Erik picking }

{ my pick }

{ pumpkins }

{ choosing the apples for the cider }

{ cider making }

{ pies, pies, PIES!!! }

 

What are your favorite fall activities?

Healthy Pumpkin Pie Smoothie

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Hopefully after this post,  I will lay off the pumpkin for a little…hopefully.  I make no promises though.  Pumpkin everything is so darn yummy!  

So let’s talk about this pumpkin smoothie.  It should be dessert, well it can be dessert.  But it can also be breakfast, as in what I had today, or a snack, or a give-me-something-sweet-and-stillSOgood-for me.  Yeah, that too.  This smoothie has a ton of vitamins (hello pumpkin!), will boost energy (all about the maca), and keep you nice and full for a long time.  And did I mention how goooood it is?

So again, if you are looking for a way to use up some extra pumpkin puree, try out this smoothie.

All you need to do is toss the following in a blender:

  • 1 cup almond milk
  • 1 large frozen banana
  • about 3 heaping tablespoons of pumpkin puree
  • 1 large tablespoon pumpkin pie spice
  • 1 small nub of ginger, skin cut off
  • 2 pitted dates
  • 1 teaspoon maca powder (optional)
  • a few ice cubes

Blend and enjoy!!!

What are your favorite pumpkin treats?

Pumpkin Facial Scrub

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Hello there beautiful pumpkins!!!

How were your weekends?  It was a beautiful one here!!  We headed out to Pasadena to watch the Utah Utes play the UCLA Bruins.  Pasadena is absolutely beautiful this time of the year and we had such a great time catching up with Erik’s friends who were visiting from Utah.  Other than that, lots of sports, watching my 49er’s and my Giants baseball.  Woo woo, let’s hear it for play-offs!!!  BTW, you like how they are my teams.  Yeah, because I have so much to do with the organizations, decisions, successes…

{ tailgating }

Anyway, back to the pumpkins!  Did ya’ll try out those baked pumpkin doughnut holes?  I sure hope so, those babies were muy delicioso!  Well if you did try them, or maybe another pumpkin recipe,  you might have some left over pumpkin.  What to do, what to do??  How about you try slathering it on your face?!  Ya heard me, make a yummy pumpkin face scrub!  

All you need is anywhere from 1/4 cup to 1/2 cup of pureed pumpkin, mixed with a few tablespoons of organic, raw sugar.  Drop in a couple drops of flax or grape seed oil, and you’ve got yourself a powerful scrub right there!  Add sugar a tablespoon at a time.  Since this is a face scrub, you do not want too much sugar exfoliating, we need to be gentle with the facial skin :-)  Use your judgement, you’re smart cookies, errrr pumpkins ;-) .  I would recommend scrubbing it on at the beginning of your shower, letting it sit several minutes, then gently removing with a warm wash cloth.

So what is this mask doing for you?  Well lots, especially if you took in a good amount of sun this summer.   Here are a few reasons to try this mask:

  • Pumpkins are rich in vitamins and nutrients
  • Pumpkin helps ease and repair environmental and sun damage
  • Pumpkin is rich in antioxidants
  • The pumpkin will help moisturiize while the sugar will rid your skin of dead skin cells
  • Pumpkin vitamins fight acne and blemishes
  • Pumpkin can ease redness and inflammation

Hope this gives you a little help using any extra pumpkin you have around :-)  Enjoy your yummy mask Pumpkins!

Baked Pumpkin Doughnut Holes

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When I was younger, my dad would go out and bring home fresh doughnuts almost every Saturday.  It was the best way to start the weekend.  As much as I loved my Saturday morning doughnuts as a kid, my kind of grown up self is thankful those bad boys are a thing of the past.

I have been seeing all kinds of yummy looking doughnuts pop up on blogs and Pinterest, so I finally decided to give it a go.  There is no frying here though, I made sure to keep them on the healthier side with baking.  Oh, and since they were baked in a mini muffin tin, you shouldn’t feel too guilty about popping a few in your mouth for breakfast this weekend huh?  Suuure ;-)

Anyway, a little side note:  I used applesauce (needed to use some up) which made them more muffin like.  Feel free to sub in coconut oil instead if you’d like…

Baked Pumpkin Doughnut Holes – Vegan

In one small bowl, whisk together:

  • 1 3/4 all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice <I made my own following Shelly’s recipe>

In a larger bowl, combine:

  • 1/3 cup applesauce
  • 1/3 cup organic raw brown sugar
  • 1 flax egg <1 tbsp ground flax + 3 tbsp warm water, let set for a few minutes>
  • 3/4 cup organic pumpkin puree
  • 1/2 cup almond milk

Pre-heat oven to 350.  Add flour mixture to liquid pumpkin bowl, and mix until just combined.  Spoon dough into greased mini muffin tin.  When oven is warmed, bake for about 18 minutes < +/- >.

When doughnuts are almost done baking, melt a few tablespoons of vegan buttery spread <Earth Balance> and a couple of tablespoons of coconut oil.  Remove from heat and pour in small bowl.  In another small bowl mix about 1/2 cup raw organic sugar and 1/4 cup cinnamon.

When doughnuts are done baking, remove and cool for several minutes, but not completely.  while still warm, take one by one and dip first in “butter” then roll in sugar.

Yes, your hands will get messy.  You will want to lick that buttery, sugary mess off your fingers, but keep going.  Roll all those bad boys (maybe pop a couple in your mouth) and enjoy!!

 

Snaps! Utah and Maca Benefits

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You probably know how I will start this one.  I’ve been so busy, blah blah blah, but seriously, I haven’t stopped home for longer than 4 days for a few weeks now.  Last Thursday we headed out to Utah to visit Erik’s family in Park City, attend the University of Utah football game, and visit with one of my bestest down in Salt Lake City.  It was a busy and very eventful weekend, filled with beautiful scenery and great times.  Here are a few snaps from the weekend!  Enjoy

{ catch up with Miss Helen }

{ Utah game. Go Utes!! }

{ coolest moment…Banksy Sighting }

{ tailgating, no more pics for Erik? }

And I cannot forget to share the little Princess’s birthday picture and give her a shout out.  Happy birthday to the cutest, sweetest dog ever!

{ B }

Now Maca talk…

When I was taking off for my trip to Seattle, I posted a recipe to my new favorite smoothie.  I mentioned how I include Maca, and now I’ll give you a few reasons why you should consider incorporating this into your diet too!  Maca is used to:

  • improve energy levels
  • promote mental clarity –>brain function, memory
  • hormone balance –> help you better deal with stress and anxiety
  • help the body mentally and physically recover from daily stresses

For us ladies, it’s can also help with PMS and promote fertility.

Here is a good link further explaining the magical root.  I buy this dark mint one, it tastes delish in smoothies!!

Tomato Tart

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I had every intention of diving head first into fall with all posts relating to this wonderful season.  Let’s face it though, by the end, I am alright parting with spices, pumpkins, squashes, and happy to greet a change of season.  It’s also still total summer weather which makes it no problem what-so-ever to keep mixing in summer produce.  I’m coming up on the end of my heirloom tomatoes, and since I would never want to waste something so yummy, I threw a few on a tart.  Boom, a yummy, cheesy (vegan), tomato tart was born ;-)

Tomato and Cheese Tart – Vegan

You will need:

  • 1 frozen puff pastry sheet (thawed according to directions)
  • About 2 medium heirloom tomatoes, sliced and sprinkled with salt
  • 2 garlic cloves, minced
  • 1-2 tablespoons olive oil
  • 1/2 cup vegan mozzarella – Daiya
  • Nutritional yeast for sprinkling
  • Pepper
  • Handful of fresh basil
  1. Pre-heat oven to 400
  2. Mix oil and garlic.  Brush puff pastry with enough oil to cover.
  3. Sprinkle mozzarella  “cheese”, top with tomatoes, leaving a small crust around the sides.
  4. Sprinkle nutritional yeast, basil, and a little pepper over tomatoes.
  5. Bake for about 30 minutes, remove, cool slightly.
  6. Serve & enjoy!

Snaps! Seattle Recap

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I may not be getting fall yet in SoCal (still a blazing 90+), but last weekend’s trip to Seattle has temporarily satisfied my craving for fall.  It was such a great, fun-filled trip with friends and family, great food and drinks, sight-seeing, exploring, and some football (go Ducks)!.

We got super lucky with absolutely amazing weather.  It made wandering around Pike Place, the views from the Space Needle, and the game just that much more spectacular.

Here are some snaps from the trip.  Hope you all had a great end to September ;-)

{ space needle }

{ view from below }

{ pike place entrance }

{ Oregon crew }

{ outside Seahawks Stadium }

Since there was good amount of indulging going on last weekend, the first thing I did this morning was down a big-green-JUICE.  Yeah, my body definitely needed that ;-)

 

 

That’s all for now!  Be back later this week with some yummy posts ;-)