Category Archives: Vegan Recipes

My Favorite Things: Vegan Grocery List Edition!


Posted by ashleymichelle

 

 

Photo Credit: yes-butno.com

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Shocker, right?

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So…what do I eat?

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Well, as you can imagine, I get asked this question all the time. Strangely enough people still like to assume that being vegan goes hand in hand with being deprived. I mean if we can’t eat meat, milk, and cheese… we must be starving, right??

 

Thank goodness both you and I know that’s just not true :) .

 

I’m pretty sure I’ve never walked into a grocery store and thought to myself “Oh weary me…there’s absolutely nothing that I can eat in here!” In fact, it’s quite the contrary. I could literally spend hours browsing around Whole Foods and Trader Joe’s discovering interesting new foods I have yet to try. More often than not, my cart becomes so full of fun and exciting ingredients that I have to force myself to put some things back! (i.e. raw cashews are how much? Too much. A girl’s gotta budget after all!).

 

However, while I love to try new things, I do have a few favorite grocery items that have become pantry staples and/or make their way into my cart each week when I go food shopping. So since questions about what I eat are in fact the most common questions I get on this blog, I thought I’d share 30 of my favorite things with you.

 

 

Your Revamped Vegan Grocery List: Ashley’s Favs

 

 

Photo Credit: alittlemarket

 

 

 

 1.  Almond Milk (unsweetened):

Even if I wasn’t vegan, I’d still be baking and making my oatmeal, smoothies, cookies, cakes, and ice cream with this stuff. The creamy consistency of almond milk seems far more decadent than the mere 35 calories and 2.5 grams of fat per 8 oz lets on (I buy the Whole Foods unsweetened kind). Don’t love almond milk? Try coconut milk instead! It adds a nice tropical flair to whatever you add it to while only clocking in at 50 calories and 4 grams of fat per 8 oz. May I also suggest using it in a nice curry sauce or a creamy pina colada?

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2.  Apples:

An apple a day keeps the munchies away! When I’m craving something sugary or sweet in the afternoon…a juicy apple is just the fix I need. Apples nix my cravings and fill me up thanks to a heavy dose of fiber (3.3 grams in just one medium apple). I like to slice up my favorite kind (either a Fuji or Gala) in the morning, toss it in a baggie or Tupperware container (for easy snacking) and store it in the fridge to keep the slices crispy and cold.

 

3.  Arugula/Butter Lettuce:

Arugula (a spiky-looking little lettuce) is a great addition to any boring old salad. The slightly spicy/peppery flavor pairs perfectly with a citrus dressing or topped with orange sections, dried cranberries and walnuts. Feeling crazy? Use arugula in place of basil for a fresh take on your typical pesto. Butter lettuce is another one of my snazzy salad staples. It’s sweet flavor and a smooth texture goes wonderfully with slices of ripe avocado and bites of crunchy apples or juicy pears. I also find this type of lettuce is pretty voluminous, so it fills up my bowl, and me, quite nicely :) . You can easily find butter lettuce in the refrigerated veggie section of most  grocery stores.

 

4.  Beets:

Beets are most definitely a love it or hate it kind of food. I for one happen to absolutely adore their deep, earthy flavor. Whether thrown on top of a salad or roasted in the oven and eaten on their own, beets are an antioxidant-rich, anti-inflammatory , detox-promoting addition to any veggie based meal. Just be careful when preparing…these babies stain! (Which actually makes for an awesome natural food coloring).

 

5.  Betty Lou’s Just Great Stuff (powdered peanut butter):

To say I’m addicted to this, well, just great stuff would be an understatement. Not only is Betty Lou’s powdered peanut butter a healthier, (figure-conscious) alternative to traditional peanut butter (and a godsend to pb-crazy people like me), but it tastes amazing too–especially mixed into oatmeal, spread on top of toast or scooped into a banana smoothie! Just mix a couple of tablespoons of the peanut powder with water and voilà! Instant peanut butter for a mere 45 calories and 1.5 grams of fat (and the chocolate peanut butter version only has 40 calories and 1 gram of fat :) ). You can find it in the health food section of Shaw’s, online, or at Whole Foods. And you just may never want regular pb again.

 

6.  Better N’ Peanut Butter:

This is another awesomely tasty peanut butter alternative. It has a stickier consistency than the real stuff, but it tastes just as delicious—I personally like to spread it on CocoLite crisps (see below) and top it with slices of banana or add a spoonful to my dessert hummus. Oh. And it’s only 100 calories and 2 grams of fat for 2 whole tablespoons! Guilt be gone.

 

7.  Cayenne Pepper:

If you read my last post, then you already know how much I love cayenne. Not only is it a metabolism boosting superfood, but it also has the ability to pump up all sorts of food, drinks, an even dessert. Sprinkle a little pepper on your salad or in your protein shake for an extra kick. Heck, sprinkle it in this chocolate bar recipe or a batch of brownies for an unexpected and spicy (yet tasty!) surprise.

 

8.  Chia Seeds:

You already know I’m obsessed with these babies. Not only are they full antioxidants, iron, calcium, potassium, and omega fatty acids (to name a few key nutrients), but these heart-healthy, energy-boosting seeds offer the most nutritional bang for their buck— 3 whole tablespoons go a long way and pack only 10 grams of healthy fat, 10-12 grams of protein for 160 calories. This makes it a great staple for anyone looking to stay fit and trim ans full of energy.

 

9.  Coconut Oil:

Chances are you’ve heard the hype about the stuff, but have you tried it for yourself? If not, buy it. BUY IT NOW. Use it anywhere you’d use butter (that’s why it’s a vegan’s dream) or oil.  It’s a perfect addition to any baked good and adds an exotic flavor to veggie stir-fries and noodles. And while you’re at it…slather some oil on your hands and lips– it’s fantastic for dry skin or as an eye make-up remover too! Check out the health benefits of coconut oil here (from Dr. Oz) and here (from Shape magazine).

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10.  Cucumbers:

Sliced cucumbers are the perfect snack, so I always make sure to have a container full of them in the fridge. There’s nothing more refreshing than a cool, crunchy cucumber dipped in hummus, sprinkled with pepper, or even spread with a dab of almond butter. Of course, cucumbers taste perfectly fine on their own as well! Long day at work? Give yourself an at-home spa treatment. Place a couple of slices on your eyes for instant realization and instant de-puffing. Glass of wine optional ;) . (Want to up the presentation factor? Use a small heart-shaped cookie cutter to cut your cucumber slices into pretty little hearts. Cute!).

 

11.  Dates (whole-pitted):

Dates are nature’s candy. They taste exactly like caramel! Trust me. I like to use dates instead of refined sugar for sugar-free baking and I like to snack on a few dates during the day for a satisfyingly sweet (yet healthy!) treat. Dates are also a good source of calcium, potassium, and fiber. Looking for a great pre-workout treat? Stuff three dates with an almond for instant energy on the go. You can find dates next to the raisins and other dried fruits in most grocery stores.

 

12.  Edamame:

Oh edamame. What would I do without you? I practically go into panic mode if I realize I’ve  run out of this Ashley staple. I consistently have at least four bags in my freezer (two bags of shelled edamame and two bags still in the pods). I like to cook up a whole bag of the shelled kind and keep it in the fridge all week-long so I’m just one handful away from a quick and easy snack, or I’ll add a few spoonfuls of the beans on top of salads. I also like to cook up a bag in the pods so I have a healthy appetizer to accompany my meals. Edamame is by far my favorite protein source ( ½ cup clocks in at 7 grams of protein for only 120 calories). Just be sure to buy organic—soybeans are often the victim of GMOs. Want some yummy edamame recipes? Check out my Toasted Sesame Green Bean and Carrot Salad and my Protein-Packed Confetti Quinoa recipes!

 

13.  Frozen Veggies:

Don’t have enough time to make a healthy dinner? Blasphemy I say! If you have frozen veggies in your freezer, the you have NO excuses. Toss those babies in the microwave and top with a zesty sauce or salsa and black beans and BAM. Instant dinner in 5 minutes. Done and DONE.

 

14.  Garbanzo Beans (chickpeas):

These beans are another pantry staple of mine—and at only 89 cents a can (from Trader Joe’s), it’s easy to keep plenty of them in your kitchen. I use these versatile little legumes for baked goods, dessert hummus, or to toss in a salad or stir-fry for extra protein. I’ve been dying to experiment with roasting chickpeas, so keep an eye out for a recipe soon! Looking for some healthy dessert recipes? Try my LOW-FAT Chocolate-Covered Cherry Dream Dip, Naughty Biscotti (Gluten Free!), Soft and Chewy Cinnamon Spice Cookies (Gluten-Free!), and my Healthy Cinnamon Apple Pie Squares (Gluten-Free!).

 

15.  Hummus:

If I had to name the one thing in this world I couldn’t go without every single day…hummus would be that thing. I often have at least three different kinds open in my fridge at any given time. Whether spread on Coco-Lite Crisps (see below), eaten with raw veggies, or topped on a salad in lieu of salad dressing, hummus is easily my best figure-friendly alternative to all those fattening dips, dressings and spreads out there. My favorite hummus tends to come from Trader Joe’s—be sure to try out their three-layer hummus (a multi-layer sampling of classic, red pepper, and cilantro hummus)  and their sundried-tomato basil hummus and be ready to get addicted.

 

16.  Kale:

I don’t know how it took me so long to discover this cruciferous green, but boy oh boy am I glad I did. Whether steamed with fresh veggies, sautéed with garlic and olive oil, or baked with nutritional yeast into crunchy little chips, once you start eating kale you just won’t want to stop. I legitimately get “kale cravings”—something all my fellow kale eaters will understand! For a tasty kale recipe check out my Post-Holiday Detox Salad and my Spiced-Up Cranberry Orange Stuffing.

 

17.  Lentils:

Lentils! Where have you been all my life?! These little guys also made their way into my kitchen a little late in the game…and now I can’t get enough of them. Lentils have a very bold and earthy flavor and taste especially nice with savory dishes like sautéed mushrooms or in a big ol’ bowl of roasted root vegetables. You can even mash them up to make vegan “meatloaf” or veggie burgers—they hold together quite nicely and amp up the protein in every dish. I like to buy the packages of pre-cooked lentils from Trader Joe’s in their refrigerated section.

 

18.  Nut Butters (almond, sunflower):

For those days when you’re sick of regular peanut butter (is that even possible?) or, if you’re just looking for a change, sunflower butter and almond butter are lovely stand-ins. The nutrition facts are pretty much identical to that of plain old PB but they each have completely different flavor profiles. Almond butter has a much more subtle flavor and a much grittier texture than peanut butter. It tastes fabulous topped on a bowl of steaming oatmeal or blended into an icy smoothie. Sunflower butter has a much stronger flavor and a thinner, smoother consistency which makes it a perfect spread for warm toast. Sunflower butter can also be blended into dessert hummus or used in place of peanut butter for a creative new take on peanut butter cookies. I like to buy the individual serving packets for easy packing and portion control.

 

19.  Nutritional Yeast:

Don’t be weirded out by the name—this tasty little condiment adds a slightly nutty and cheesy flavor to vegan dishes, plus it’s high in vitamin B-12 and protein. Nutritional yeast tastes great in a savory meals like macaroni and “cheese,” sprinkled on fresh salads, or mixed into warm sauces and stews. I usually buy it in tubs from Whole Foods or you can buy the Bragg’s brand it in the natural sections of most grocery stores.

 

20.  Pears (Bosc, D’Anjou):

When I’m getting a little bored with apples (or if I just want to mix things up a bit) I’ll turn to a similar fruit—pears!  Bosc or D’Anjou pears happen to be my favs. I’ll poach or sauté them on the stove and add them to a cinnamon-spiked couscous or quinoa instead of apples in my holiday stuffing, chop them up and add them to my Fruity Tutti Fruit Bowl, or slice them up and add them to a salad with my Very Berry Vitality Vinaigrette. Of course, pears taste amazing just on their own, if you’re not looking to get overly fancy.

 

21.  Pineapple:

Did you know pineapple settles the stomach? It’s true! Why do you think they always serve it at Chinese food buffets ;) . Aside from the fact that pineapple can prevent indigestion and stomach inflammation, it also tastes pretty incredible–sweet enough to eat for dessert, yet versatile enough to toss in a stir-fry or  blended up and added to a sesame ginger dressing/dipping sauce.

 

22.  Pumpkin Pie Spice:

If you want to make anything taste cozy and indulgent, this spice will do the trick. I used to put cinnamon on everything– sprinkled on fruit salad, added to protein shakes, mixed into peanut butter, added to cookie dough, dusted on toast…the list goes on and on– but as soon as I bought some pumpkin pie spice to make my vegan pumpkin pie, I realized it’s not just for Thanksgiving!  A mix of cinnamon, ginger, cloves, allspice and nutmeg, this spice gives you more bang for you buck and makes everyday dishes taste like the holidays.

 

23.  Raw Almonds/Sunflower Seeds/Soy Nuts:

Looking for a way to crush your hunger while getting  healthy dose of fat and protein? Nuts and seeds are the way to go. I’ll often grab a handful of soaked almonds for a pre or post workout snack or I’ll toss some soaked sunflower seeds on top of my lunch salad to fill me up nice and good. I recently started soaking my almonds and sunflower seeds when I learned that doing so results in increased enzyme activity, greater absorption of the food’s nutrients by the body, a reduction in tannins, and increased digestibility. Check out this simple tutorial on how to soak your nuts and seeds here. And don’t worry–if you’re sick of almonds, peanuts, and sunflower seeds, soy nuts are a tasty alternative. At 6 grams of fat, 10 grams of protein, 5 grams of dietary fiber, and 145 calories per 1/3 cup, these little nuts (which are actually soaked, roasted soybeans) are a figure friendly version to most other nuts out there. Toss them with raisins and granola for an easy homemade trail mix or eat them by themselves for a satisfying snack (I like to buy the unsalted kind).

 

24.  Seaweed:

Okay. I know what you’re thinking but hear me out. I’m not crazy. The same stuff you find floating around in the ocean can also be found on the shelves of most supermarkets, and for good reason! Sea vegetables (including deep green kombu, dried black hijiki, chewy red dulse, emerald wakame, bright, leafy sea lettuce, and dark, toasted nori) have a variety of health benefits– they are high in essential amino acids and are an excellent source of calcium, iron, magnesium, iodine, potassium and vitamin B-12. You can often find seaweed in soups, salads, or wrapped around your sushi, but my favorite way to eat seaweed is toasted. Trader Joe’s makes awesome Toasted Seaweed Snacks in both regular or wasabi flavor for just 99¢! Personally, I like to eat the toasted wasabi seaweed strips with a dollop of hummus and a slice of avocado. Yum!

 

25.  Roasted Corn:

I always have a couple of cans of corn on hand just in case I want to make my famous Mexican Salad (complete with avocado, black beans, cilantro hummus, mango salsa, brown rice, and of course, corn–post to come soon!) but once I discovered this bag of roasted corn in Trader Joe’s frozen food section…I knew I wouldn’t be able to settle for anything else. This corn tastes almost as good as my Dad’s famous grilled corn on the cob…without all that extra work ;) . Use this corn in anything from soups and salads to chili and stir-fry. I promise you’ll be just as hooked as me!

 

26.  Shredded Carrots:

I love carrots no matter how you slice, dice or juice them, but just recently I’ve discovered a new way to eat these healthy orange root veggies–shredded. Shredded carrots bulk up a salad and cook up quite nicely in a stir-fry. Looking to get extra creative? Cook up some shredded carrots and mix them with spaghetti squash– top with marinara sauce and voilà! You have a healthy pasta alternative for dinner.

 

27.  Soyatoo (whipped topping):

Everyone needs a little whipped cream in their life, and yes, even vegans can enjoy this tasty treat every now and then. Thanks to Soyatoo, my puddings, pies, cakes, and hot cocoa don’t need to go naked all the time. Soyatoo is made from soy milk and has roughly the same nutrition facts as regular whipped cream. It’s a bit expensive ($4.99 a can) but it tastes amazing– it’s definitely worth the splurge for special occasions. Try it on my Cha Cha Chocolate-Hazelnut Chi Pudding or my Oh So Sassy Strawberry Shortcake :) .

 

28.  Tofu:

So clearly this is the stereotypical vegan shopping list staple, but only because it’s so darn versatile. Use silken tofu in protein shakes, soups, sauces, pies and puddings and use the firm kind to chop up and bake, grill or add to a stir fry. Tofu absorbs the flavors and seasonings cooked with it, so you can marinate firm tofu just like you can marinate meat, and use the silken kind in dessert recipes. Don’t believe me? Check out my pumpkin pie recipe.

 

29.  Quinoa:

Quinoa is another great way for vegans and vegetarians to get their protein. Not only does quinoa have all nine essential amino acids– making it a complete protein– but it has 10 grams of protein in just 1/2 cup. I like to make a big batch of quinoa on a Sunday night and store it in the fridge for the week. Make breakfast quinoa by mixing it up with a little cinnamon, vanilla, raisins, and chopped up apple or banana, toss a couple spoonfuls on top of your salad for lunch, or mix it with some steamed veggies for an instantly easy dinner. Looking to add a little extra flavor to that quinoa? An easy trick I often use is to cook the grain with low sodium vegetable broth instead of water (and sometimes a splash of carrot juice!). It makes all the difference. Looking for an easy recipe? Check out my Confetti Quinoa.

 

30.  Whole Wheat Coco- Lite Pop Cakes:

Put down the rice cakes people! You might want to prepare yourselves. You will be 100% addicted to these amazingly low-calorie and satisfying snacks at that very first crunchy bite. I first discovered Coco-Lite pop cakes while wandering around at Whole Foods last summer and they’ve been on my weekly grocery list ever since. Whether topped with peanut butter, hummus, ice cream or fruit– you don’t have to stop at just one cake. At only 16 calories, 4 grams of carbohydrates and 0 grams of sugar per 7-8 inch pop cake you can eat as many as you’d like without feeling the guilt. I usually buy the whole wheat cakes, but I just discovered that they have other fun flavors like Maui Onion, Blueberry Cinnamon, Original, Carrot, Strawberry, and Triple Green. Check out this link for some awesome recipe ideas.

 

So what are you waiting for?

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Get shopping! And get eating ;) .

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Photo Credit: Etsy

 

 

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 Healthfully Yours,

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Ashley Michelle

 

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Sources:

Benefits of Soaking Nuts

Benefits of Soaking Nuts and Seeds

Health Benefits of Eating Seaweed


Hot & Spicy Detox Lemonade


Posted by ashleymichelle

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When life hands you lemons…

 

Make lemonade!

 

Spicy Detox Lemonade.

 

 

Have you ever tried a juice cleanse?

I thought about it, but then I decided, hey…my body needs real food!

And oh yea…it’s pretty darn EXPENSIVE.

 

Now, I’m still not 100% sure how I feel about juicing for extended periods of time (case in point: the Jack LaLanne Juicer I begged  for for Christmas is still sitting there in my pantry, unopened, and taking up precious cabinet space). On one side of things, I think it’s extremely beneficial to give your digestive system a break every now and then so all that extra energy can go towards cleansing and beautifying your body inside and out, but on the other side, I don’t believe in doing anything that starves your body of the vital nutrients and calories it needs. For instance, I DO NOT endorse in any way shape or form the Master Cleanse, however, the BluePrintCleanse is something that has caught my eye–namely because I know people who aren’t vegan, dieters, or hardcore cleansers who have tried this program, didn’t starve themselves,  and have nothing but good things to say about it–even when I raise skepticisms (i.e. no, they didn’t feel like they were restricting, yes, it tastes good, and yes, they felt fabulous after).

 

The BluePrintCleanse is a three-day, juice-based cleanse (you drink six raw, organic, cold-pressed juices a day) that was born out of the idea that “cleansing needed to be liberated from the rigid dogma and new-age aesthetics of the raw food universe and made more accessible to more people.” And accessible it is– you can buy it online or at your local Whole Foods! The BluePrintCleanse breaks their cleansing program down into three “levels” (Renovation, Foundation, Excavation) and it’s up to you to decide which one your are most comfortable with. The different levels include various juices made of greens, veggies and fruits along with more filling/sustaining nut milks. Don’t worry,  you can gauge your comfort level and pick the cleanse that’s right for you by reading these witty little descriptions :) :

 

Renovation:

 

Photo Credit: BluePrintCleanse

 

 

 

 

 

 

 

 

 

 

 

 

“I know what whole foods are, and I’ve seen people buying them. I would too, but I’m too busy to be choosy – my vegetable intake comes in the form of: Ketchup – “tomatoes” and French Fries – “potatoes.” Salad is found in EVERY cheeseburger I eat: it’s that green-ish color in the middle of the burger. Fruit? Easy, it’s the garnish on my cocktail, (usually an orange). I have cut back on red meat… and know I should only buy organic, free range, hand massaged meats and vegetables raised by people who smell like patchouli oil, but where do they even sell that stuff?”

 

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Foundation:

 

Photo Credit: BluePrintCleanse

 

 

 

 

 

 

 

 

 

 

 

 

“I don’t know what I am! I’m not a vegetarian because I eat fish (but not the kind with mercury). I’m definitely NOT, nor will I ever be, a vegan – (I love a good cheese plate…and sometimes a salami plate). I try to eat a big salad everyday and limit those “bad-starches.” When I do have dessert, I order some sort of fruit based dessert, as opposed to that awesome flourless chocolate cake…that, sometimes I do order…but only because it’s flourless, …and a special occasion. But, that’s not even a big deal, cause’ I’ll just work it off at the gym the next day.”

 

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Excavation:

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Photo Credit: BluePrintCleanse

 

 

“I am extremely conscious of everything I put into my body. I exercise, I don’t make drinking a habit, and I eat organic. Am I a vegan? A raw foodist? I’m not into labels – so, when people ask me that question, I simply reply: ‘I eat what I want, when I want it.” I don’t consider choosing my food wisely, “missing out.” My only rule is: If it doesn’t make me feel healthy and zaps my energy, I don’t eat it. I’m not trying to live forever; I just want to make sure that while I am alive, I feel as good as I possibly can!”

 

Sounds easy enough, right?

 

Yes, it all sounds wonderful, easy, and grand but here’s my first issue with the cleanse– it only last three days. I don’t think a cleanse– any cleanse for that matter– will change your life in just three days (and I’m willing to bet that many people who end up jumping on the “cleanse bandwagon” are looking for a quick fix or rapid weight loss rather than a lasting lifestyle change).

 

NEWSFLASH: Don’t expect lasting success if this is your mindset!

 

If you’ve been filling up your body with sugary, trans-fat-filled, processed junk for years and year and years…drinking juice for three days is not going to magically undo all the damage, nor is it going to take off any of those real unhealthy pounds. That being said, I do believe that a quick juice-cleanse can prepare you, motivate you, and set you up for a continued pattern of heathy eating and success if you do it right. And by doing it right, I mean don’t go back to eating all that unhealthy crud as soon as your three days are up! Use your  freshly rejuvenated system as a baseline or starting point for continued dietary success and a commitment to healthy choices :) .

 

Now, my second issue with this cleanse is that it’s a pretty hefty investment for three days– I’m talking $195 for three days. Now, I don’t know about you but I certainly don’t have $195 hanging around to spend on three days of juice. heck, that’ more than a spend on three weeks worth of groceries! And finally, my last issue with the BluePrintCleanse? It uses agave (you can read all about the reasons why I don’t like to use agave in this post here).

 

So…what’s a penny-pinching, ingredient-inspecting, juice-craving girl to do when she wants to clean up her diet and pave the way for healthy habits and longterm detoxification?

 

Why, she modifies by creating her own cleanse of course :) .

 

NOTE: Please allow me remind you- I am NOT a dietician or doctor of any kind. In no way am I attempting to give you medical advice in any way, shape or form. Instead, I am merely looking to share a few healthy options that you might decide to try to include in your diet while sticking to eating clean, whole, foods and healthy meals if it feels right for you. Each person has different dietary needs– I find the following plan happens to work wonders and feel right for me, but I cannot speak for everyone else. Also note that I will be speaking in regards to the Excavation Cleanse level of the BPC for the following couple of paragraphs.

 

One of the main drinks that can be found in all three BluePrintCleanse cleanses is a lovely green juice called BluePrintGreen. It’s a delicious combination of organic greens (a whopping 6 lbs. worth!), spices, and fruit including romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon. I’ll be 100% honest with you. This drink is INCREDIBLE. I wouldn’t change a thing. Which is why I decided I’ll allow myself to splurge for this beverage now and then if I can squeeze it into my budget– it’s worth it.

 

Photo Credit: BluePrintCleanse

 

Another BluePrintCleanse staple is the BluePrint cashew milk. This drink is meant to be the main BluePrintCleanse protein source. It’s a filling combination of  organic cashews, filtered water, agave nectar, cinnamon, vanilla extract, and organic vanilla bean bits. Now, instead of spending upwards of $12.99 per bottle for this drink (and because I don’t like agave nectar) I decided to swap this out for my own protein drink using Vega or Garden of Life protein powder (my favorites!), organic almond milk, and a couple teaspoons of chia seeds for good measure.

 

Aside from the high cost, I also didn’t think seven grams of protein two times a day would be enough to fill me up and keep me going around the clock and during my workouts. Instead, my protein shakes have between 15 and 17 grams of protein with a few additional grams added in thanks to the chia seeds (oh, and did I mention it costs under $40 for a few weeks worth of each of my fav proteins? Buy Vega and Garden of Life at your local Whole Foods or here and  here).

 

The last component of the BluePrintCleanse that I wanted to make-over was their Spicy Lemonade. Their version consists of filtered water, organic lemon, organic agave nectar, and cayenne extract (Mexican Habanero, jalapeño, African, Chinese, Thai, Korean, and Japanese peppers in distilled water, and grain alcohol). It also costs $6.99 a bottle. So, instead, I decided to make my own cheaper version using organic lemons, filtered water, stevia, and cayenne pepper.

 

Now, this particular drink is not a part of the Excavation Cleanse, but it is a part of their Renovation and Foundation Cleanses. The reason this is a cleanse-worthy drink? Lemons and cayenne pepper have a variety of health benefits and they have long been touted as weight loss and detox staples. I’ve outlined a few of these benefits below:

 

 

Lemons:

Photo Credit: wikimedia.org

 

  • Alkalizing: Even though lemons are acidic to taste, they are alkalizing for the body and help restore balance to the body’s pH.
  • Rich in vitamin C: Helps to protect you against colds, flu, infections and neutralize free radicals that can promote aging and other diseases.
  • Cleanses/detoxifies the liver: Lemon stimulates the liver and helps to rid it of uric acid, bile, fats, old cholesterol deposits, environmental toxins, and other poisons. When your liver is clogged with junk, it isn’t working efficiently and may lead to low energy and fatigue, weight gain, hormone imbalances, intolerance to alcohol or fatty foods, high cholesterol, headaches, skin irritation, nausea/bloating, PMS, aches/pains, and digestive complications.
  • Cleanses your bowels: Adding lemon to warm water helps to increase peristalsis in the bowels and eliminate waste.
  • Have 22 anti-cancer compounds: Lemons contain limonene oil which is believed to prevent the growth of cancer tumors in animals  and they also contain flavonol glycosides which have been known to stop cell division in cancer cells.
  • Anti-bacterial: Lemon juice has been known to destroy bacteria associated with malaria, cholera, diphtheria, and typhoid.
  • Reduces high blood pressure: Lemons contain vitamin P (bioflavinoids) which have been known to prevent internal hemorrhage and reduce BP.

 

 

 

Cayenne pepper:

 

 

Photo Credit: www.teenhealthsite.com

 

 

 

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  • Curbs appetite: Studies have shown that consuming cayenne pepper can reduce appetite and curb cravings (especially for salty, fatty, and sugary foods).
  • Prevents blood sugar spikes: Over a period of time, continued consumption of cayenne pepper may improve insulin sensitivity of the body’s tissues and eventually, less insulin may be required in order to move glucose from the body’s blood to the tissues. This can reduces blood sugar spikes (aka crazy cravings!).
  • Thermogenic: Consuming cayenne pepper has a thermogenic effect on the body (due to capsaicin). It raises the body’s core temperature, potentially increasing the body’s metabolism (up to 20% according to some sources) and may increase its ability to burn stored fat.
  • Fights inflammation: Capsaicin is a potent inhibitor of substance P– a neuropeptide associated with inflammation. Consuming cayenne can help with treatment for sensory nerve fiber disorders and even arthritis.
  • Reduces cholesterol: Studies have shown that cayenne has cardiovascular benefits in that it can reduce triglyceride levels, blood cholesterol, and platelet aggregation. It also can help the body dissolve fibrin– a substance critical in blood clot formation.
  • Natural pain relief: Cayenne can help to improve cluster headaches and treat osteoarthritis pain.
  • Prevent stomach ulcers: Cayenne kills harmful bacteria and stimulates stomach cells to secrete protective juices that prevent ulcers from forming.
  • Immunity boosting: Cayenne is high in vitamin A (beta-carotene) which is a well-known anti-infection vitamin that is essential for healthy epithelial tissues (these tissues protect the body from germs that can enter through the mucous membranes like the nose, lungs, intestines, and urinary tract).
  • Relieves congestion: Cayenne stimulates secretions which can help to clear out your stuffy nose and lungs.

 

My Hot and Spicy Detox Lemonade is a great way to reap the benefits of both!

 

Now don’t get me wrong–lemons and cayenne pepper are NOT going to magically detoxify years worth of poor eating habits and  peel off unwanted pounds. However, I find sipping this drink throughout the day between meals  keeps me feeling light and refreshed and prevents those sugary snack attacks and cravings by the afternoon! Plus…it tastes pretty darn good :) .

 

 

Hot & Spicy Detox Lemonade

(makes 1 pitcher worth)

 

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Ingredients:

  • Three to four lemons
  • 8 cups of water
  • Cayenne pepper (to taste)
  • Stevia (to taste)
  • Ice
 
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Directions:

  • Squeeze lemons into a pitcher.
  • Add water.
  • Add cayenne pepper and stevia* to taste (start with 1/2 teaspoon to 1 teaspoon of cayenne and add more depending upon how much you can handle).
*This lemonade should not be overly sweet– I use one and a half packets of stevia.
 
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Forget sweet.

 

You’ll like it hot in no time ;)

 

 

 

Healthfully Yours,

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Ashley Michelle

 

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Sources:

Thermogenics: Cayenne

Incredible Benefits of Detoxing your Liver

16 Health Benefits of Lemons

Purdue study: Cayenne

Cayenne and Blood Sugar

World’s Healthiest Foods: Cayenne

 


Healthy No-Bake Oatmeal Cookie Bites


Posted by ashleymichelle

 

 

 

 

“Our greatest weakness lies in giving up.

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The most certain way to succeed is always to try just one more time.” – Thomas A. Edison

 

 

This week is weird.

I don’t know if it’s due to the fact that I only had 4 days of work because of the Monday holiday or what but I am just SO not on top of my game. I slept through my alarm not once, but twice, I brought two different sneakers to the gym, and in the past 2 days I’ve tested out 4 new recipes—NONE of which I was happy with (the cake wouldn’t rise, the cookies were too dense, the bars burned, and the cupcakes were a catastrophe)… #FAIL.

 

Clearly it was time for me to step away from the oven.

I was just about to throw in the towel and say “Forget it! There will be no recipe post this week!” when it hit me.

 

No bake cookie bites.

 

 

No baking involved? It’s practically fool-proof! SIGN ME UP.

 

And you know what? That’s exactly what they are. Foolproof. In fact, these babies are SO easy, even on your clumsiest (or laziest) of days it’s pretty impossible to mess them up. Just throw the ingredients in a food processor or blender, roll the dough into balls and eat your face off stick em’ in the fridge :) . Sounds like the perfect breakfast, pre/post-workout snack, or dessert  to nosh on while lazily lounging in your pj’s this Sunday.

 

The best part of all?

You don’t even have to feel guilty about stuffing your face because this cookie dough is HEALTHY!

Yup. It’s true.

 

My cookie dough bites are sugar-free (instead of sugar I use dates and stevia), low-fat (a little bit of peanut butter goes a long way!), gluten-free (no flour, oats only), and they even have some protein (garbanzo beans please!).  So…since I’m feeling especially clumsy and lazy today, I’m gonna keep this post short, sweet, and simple :) .

 

Easy as pie.

I mean, cookies.

Healthy cookies.

 

 

Healthy No-Bake Oatmeal Cookie Bites

 

 

 

Ingredients:

  • 1 can of garbanzo beans (drained)
  • 13-16 whole pitted dates (feel free to toss in a few more if you want the cookie dough to have a caramel-y taste)
  • 1/2 small, ripe banana
  • 1/2 tablespoon chia seeds
  • 1 tablespoon of peanut butter (or another nut butter– feel free to add more if you want a more indulgent-tasting cookie dough)
  • 4 droppers full of liquid vanilla-crème stevia (Please note: This amount will vary for everyone depending upon how sweet you’d like your cookie dough. You could also use powder stevia–just reduce the blended oats by 1/2 tablespoon– or you could use maple syrup, molasses, or any other liquid sweeteners you like.)
  • 1/4 cup plus 2 tablespoons of blended oats (add more if the batter is too sticky to roll into balls)
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • dash of salt
  • 1/3 cup of raisins
  • 3 tablespoons whole grain oats (not blended)
  • Optional: Chocolate chips

 

Directions:

  • Blend the first 10 ingredients (not the raisins and oats) in a food processor or blender until you achieve a cookie dough-like consistency (5 or 6 minutes).

(You can't see it but there's blended oats in there somewhere!)

 

 

 

  • Mix in raisins and a few tablespoons of whole oats if you’d like them to look a little more “oatmeal-y” (this is when you can also add chocolate chips if you’d like).
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  • Roll the dough into balls and refrigerate for an hour (if you aren’t patient enough to do this, like me, feel free to eat the cookie dough balls right away :) ).
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  • Decorate the cookie dough balls with my cinnamon pumpkin-pie glaze, roll in coconut, or dip in chocolate!
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  • Store extra cookie dough balls in the freezer for an easy, on the run snack you can throw in your purse or gym bag (just be sure to give them 15 minutes or so so thaw!).

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Hey, being lazy tastes pretty darn good  :)

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Healthfully Yours,

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Ashley Michelle

 

 

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Easy Vegan Baking Swaps


Posted by ashleymichelle

 

Photo Credit: dipity.com

 

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“Life is uncertain.  Eat dessert first.” Ernestine Ulmer

 

 

AHEM! This Ernestine guy had better be talking about healthy dessert! ;)

 

Okay, so it’s no secret to those of you who know me that I’m a little bit a lot a bit of a health nut :) . I eat clean, I exercise regularly, I avoid GMOs, I take vitamins and I get plenty of Omega 3′s. And while I believe in eating a plant-based diet that limits added sugars, refined carbohydrates, and unhealthy fats, I also understand that we are all human– aka every now and then, you just need a gosh darn slice of cake! A little bit of dessert here and there is perfectly fine, as long as you can successfully include it in your diet. This means DON’T GO OVERBOARD! I find that many people finally get on track with eating well and working out for a few days…only to cave at the sight of something frosted or dripping in chocolate.

 

Their excuse?

“I’ve been soooo good. I deserve it!”

 

But can you guess what happens next? They overdo it. I’m not saying that you should cut out sweets 100% of the time, but what I am saying is that you should be mindful of your behavior/mindset around sweets and make healthy choices that will still allow you to stay on track without feeling deprived.

 

So, what are the keys to healthy dessert eating?

 

Practice MODERATION and make SUBSTITUTIONS!

 

I obviously enjoy making desserts (just check out my recipe page), but the trick to most of my recipes is that they’ve been stripped of unhealthy ingredients and swapped out for healthier ones. My line of thought? Healthy or not, dessert is still dessert, BUT if you’re going to enjoy a treat, you might as well make it a little less guilty while still tasting just as sinful ;) . Thankfully stealthy, healthy ingredients are my specialty (in fact, before I settled on the name “Pretty Fit Life” I was actually toying with the name “Stealthy Healthy Chef!”). If I had a dollar for every time someone asked me “You put WHAT in this?!” when I reveal my secret ingredient of choice, well, I’d be rocking a pair of these flashy little numbers on my next girls night out. So I don’t have these sexy shoes, but I do have something just a fabulous (okay, almost as fabulous). And the best part of all? It’s much cheaper than those shoes ;) .

 

Below, I’ve put together a list of healthy vegan baking swaps so you can “healthify” some of your favorite dessert recipes. This way, you can let yourself indulge every now and then without all the extra guilt and calories. I promise…everything will taste so amazing you won’t even know the difference!

 

Vegan baking is a cinch with the right ingredients!

 

Photo Credit: funadvice.com

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Butter Replacers:

(Fats add flavor, texture, and moisture to baked goods)

  • Olive Oil (spice cookies, cakes, breads)*
  • Sesame Oil (spice cookies, cakes, breads)*
  • Canola Oil (use w/liquid sugars)*
  • Coconut Oil (adds richness, thickness, coconut-y flavor)
  • Vegan Buttery Spread (Earth Balance)
  • Avocado (great for cookies)

 

 Fat Free Options!

  • Applesauce (all natural, unsweetened)
  • Pumpkin (use the 100% pure, canned kind NOT sugary pumpkin pie filling!)
  • Banana (mashed or banana baby food!)
  • Prunes (pureed or prune baby food!)
  • Peanut butter replacer: Just Good Stuff Powdered Peanut Butter

Note: *1/3 up of oil = 1 stick of butter

 

 

Photo Credit: dailymailco.uk

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Egg Substitutes:

(Eggs are used for moisture/binding/thickening or leavening: identify which of these agents you need & experiment!)*

  • Flax (1T: 3T water= 1 egg)
  • Banana (¼ c. = 1 egg)
  • Applesauce (¼ c. = 1 egg)
  • Canned Squash/Pumpkin (¼ c. = 1 egg)
  • Tofu (silken & firm: ¼ c. = 1 egg)
  • Soy Milk + Lemon Juice (¼ c. soy milk + 1T lemon juice= 1 egg)
  • Soy/Coconut Yogurt (¼ c. yogurt = 1 egg)
  • Cornstarch/Water (1 T cornstarch + 3 T water= 1 egg)
  • Chia Seeds (1T chia seeds + 1T water = 1 egg)
  • Pureed Beans (equal parts can stand in for eggs)
  • Commercial Egg Replacer (Ener-G brand or Bob’s Red Mill- read directions for amounts)
  • Bread crumbs, tomato paste, oatmeal, nut butters (for binding)
  • Baking powder/H2O/Vinegar (1 tsp. baking powder + 1 tsp. water + 1 tsp. vinegar = 1 egg*)
  • Baking Soda/Water (2 tsp. baking soda + 2 T warm water = 1 egg)**
  • Baking Soda/Vinegar (1 tsp. baking soda + 1 T white/apple vinegar= 1 egg)**
  • Lemon Juice + Baking Soda (2 T. lemon juice + 1 tsp baking soda= 1 egg)**

* If the egg is used as a leavening agent in a recipe, you will need to incorporate baking soda and/or baking powder in the recipe for your dessert to rise. Read my notes at the bottom of this post on baking soda and baking powder for leavening instructions.

**Use if this is only leavening agent– do not double up on baking powder/soda!

 

 

Photo Credit: topnews.in

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Milk Replacements:

(amounts = interchangeable)

  • Almond Milk
  • Soy Milk
  • Rice Milk*
  • Coconut Milk (canned and carton)
  • Vegan “Buttermilk”: 1 cup non-dairy milk (above) + 1 tsp. lemon juice or vinegar

*Rice milk tends to be best for soups/sauces as opposed to baking due to it’s low fat content/thin consistency

 

 

Photo Credit: ehow.com

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Flour Substitutes:

(interchangeable aside from exceptions below)

  • Oat Flour
  • Almond Flour*
  • Peanut Flour
  • Millet  Flour
  • Brown Rice Flour
  • Buckwheat flour*
  • Spelt Flour**
  • Coconut Flour*
  • Quinoa Flour*
  • Buckwheat flour*
  • Chickpea Flour*
  • Xanthan Gum/Guar Gum***

*These flours will result in a denser product: mix 1/3 cup of any of these flours with 1 c. millet flour, 1 c. starch, and 1 tsp. xanthan gum for an easy  gluten-free blend. The following are starches for gluten-free baking (potato starch, cornstarch, tapioca starch, & arrowroot)

**Spelt flour is not acceptable for those with Celiac disease

***These stand in for gluten as thickening agents. Xanthan gum is best for baking and is used in batter with high acidity. Guar gum is best for cold foods (pastry fillings, ice cream)

 

 

Photo Credit: browningsbakersco.uk

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Whipped Topping Swap:

(Amounts will vary depending upon your recipe)

  • Coconut Milk Cream (canned, full-fat!)*
  • Cashew Cream (soaked + water )**
  • Soy alternatives (Soyatoo)
  • Tofu Cream (tofu + lemon + powder sugar + flavored extract + flour)***
  • Agar Flakes (agar + water, salt, sweetener, extract)****

* Put a can of full fat coconut milk in the fridge overnight. Turn upside down so liquid comes to top, Turn right-side up, open & drain liquid. With an electric mixer, whip the hardened cream in a bowl with a little sugar & vanilla.

** One c. raw cashews soaked overnight/drained. Blend with 1.5 c. water (add more or less depending upon desired texture), 2-4 T sweetener, dash of salt.

***1 package mori-nu silken tofu, juice from 1 large lemon slice, 1-2 tablespoons powdered sugar,  ¾-1 tsp almond, vanilla, or maple extract, & 3-4 T whole wheat flour (if you’d like it thicker). Whip/blend VERY well.

**** Mix 2 & 2/3 c. non-dairy milk with 2 T agar flakes (boil, simmer 7 minutes, cool, refrigerate until firm). Blend with 3 T water, 1/8 tsp. salt, add a few drops of your choice of flavored extract, and sweeten/flavor to taste–stevia, cocoa powder etc…

Check out more agar recipes here

 

 

Photo Credit: thedailymail.com

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Say Goodbye to Sugar!

(Amounts you use depend upon your own personal sweet tooth preference)

  • Dates (soaked/blended)
  • Bananas (mashed or sliced)
  • Raisins (soaked/blended or whole)
  • Stevia (calorie-free, 300x sweeter than sugar, liquid or powder)
  • Dextrose (a.k.a glucose is 30% less sweet than sugar)*
  • Xylitol (33% fewer calories than table sugar)
  • Coconut Sugar (NEW: low GI, low fructose, natural, high in nutrients)**
  • Molasses**
  • Maple Syrup**
  • Brown Rice Syrup**
  • Honey***
  • Spices, Citrus Zest
  • Nut Extracts (adds an indulgent aroma)
  • Baby Food (banana, prune, plum, apple and other sweet fruits)

*Dextrose= Is a natural sugar found in fruits/starches. The body can readily absorb it & use glucose for energy & to power cells.

** While these are a less processed, natural option, they are still high in calories (Dextrose included). Use sparingly!

*** Honey is not for strict vegans. As mentioned above, use sparingly!

 

 

Photo Credit: ifoodx

 

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What about Agave?

You may have noticed that agave isn’t on my list of sugar swaps–that’s because there has been a lot of research out there lately that suggests it’s not quite as healthy as you think (you can blame the marketing companies for that). I’ve highlighted some of these recent claims below.

  • 20 calories per teaspoon
  • 1.5 times sweeter than sugar
  • Won’t spike blood sugar (low glycemic index)
  • HIGH in fructose (Agave ranges from 55%-90% fructose–high fructose corn syrup -HFCS- is 55% fructose!)*
  • Chemically processed (similar production to that of HFCS)
  • Doesn’t stimulate/shut off appetite hormones
  • Can lead to overeating, lowered metabolism, & lower insulin sensitivity
  • Raises uric acid levels (chronic low-level inflammation that leads to cardiovascular disease, cancer, stroke, arthritis, early aging)
  • Can decrease HDL levels, increase LDL, contribute to high blood pressure, high blood sugar, elevated triglycerides, fatty liver disease
  • Linked to increase visceral fat  & obesity
  • GI tract doesn’t absorb fructose easily and sends it to your liver (overloads, scars, develops triglycerides)

*Fructose is found in fruit and honey, which is healthy and fine because it is accompanied by fiber, vitamins and minerals – but it is not meant to be consumed in largely concentrated forms like agave.

You can also read more about the dangers of agave here. 

 

 

Photo Credit: pfdcast.net

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Vegan Baking Tips and Tricks: Baking Soda vs. Baking Powder:

(These are chemical leaveners used to make baked goods.What you use depends on other ingredients)

Baking Soda = Best for cookies

  • When baking soda (100% sodium bicarbonate) is combined with an acidic ingredient (vinegar, lemon juice, chocolate, molasses, yogurt) CO2 is released, thus forming bubbles in the batter.
  • When heated, these bubbles expand and cause the finished product to lighten/rise (& give baked goods a nice brown color!)
  • Recipes with baking soda must be baked immediately or they will fall flat!
  • Baking soda can be mixed with some cornstarch and cream of tartar to replace baking powder.
  • Baking soda will leave a bitter taste unless counteracted by an acid.
 

Baking Powder = Best for cakes and biscuits

  • Baking Powder (sodium bicarbonate + cream of tartar + starch) contains an acid and a base and has a neutral taste.
  • Available in single-acting (which must be cooked immediately) or double-acting formulas (which can stand at room temperature for a bit).
  • Baking powder cannot replace baking soda because it already contains an acid (cream of tartar).

(Powder & soda might both be used because you may have enough soda to neutralize acidic batter, but not to lift batter. A little baking powder can do this job. If you use just baking powder however, it could be too acidic. Both together also give the batter a bit of a tangy taste—good for cookies!)

 

Hopefully you’ve discovered some surprising new ingredients from my lists above, and I hope I’ve inspired you to get a little crazy and experiment the next time you’re in the kitchen. Remember, eating healthy doesn’t mean eating bland or depriving yourself. It just means you need be smart and you need to be willing to get a little more creative with your cooking :) .

Photo Credit: cupcakestakethecake

 

 

 

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Staying on track with your healthy diet while still being able to indulge in sweets?

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Now THAT’S what I call having your cake and eating it too ;) .

 

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Healthfully Yours,

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Ashley Michelle

 

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Disaronno-Spiked Love Potion Cookies


Posted by ashleymichelle

 

 

Love.

 

At.

 

First.

 

Bite.

 

Ahem. I mean…SIGHT.

 

WARNING: Just one little bite of these cookies may cause feelings of love, lust, and adoration and can bring on an insatiable appetite for heart-shaped food items. Ingesting these cookies may result in revelations of true love, the desire for long walks on the beach, make-out sessions on a bearskin rug, and candlelit dinners for two. Please seek medical attention if you do not enjoy these valentine treats, as this could be the result of a serious health problem.  

 

Valentine’s Day is tricky– you either have a significant other and you love it, or you’re single and you hate it. I find the same things goes for snow in New England– you absolutely adore it, or you absolutely, positively, 110% DESPISE it.

 

Now, I’m one of those New Englanders who absolutely, positively 110% loves the snow, so you can imagine my delight when I heard about the crazy blizzard named “Nemo” that was headed for Boston last weekend.

 

The forecast?

TWO FEET OF SNOW!

 

The severe weather risk was bad enough that my office let us out of work at 2:30 on Friday and the entire state of Massachusetts was under order by the Governor to be off the roads by 4:00 pm or risk facing a $500 fine and jail time! That meant the boyfriend and I (and pretty much the rest of the state) were confined to our homes for a couple of days. While some people might have gone stir crazy being stuck inside with nothing to do (I mean, how many reruns of PLL, The Biggest Loser, Grey’s Anatomy and Boy Meets World can you watch without dying of total boredom? Okay never mind. Bad example. You can’t), I found plenty of ways to keep myself occupied– namely because I confined myself to the kitchen for oh… around 48 hours straight. My latest revelation? Natural disasters are a blogger’s dream come true.

 

All the time in the world to test recipes and blog? YES PLEASE!

I was happier than a kid on a snow day.

 

Sorry. I just couldn't resist!

 

Stick me in a kitchen when I have wayyy too much time on my hands and you’re just asking..no…begging for trouble– especially after one (okay,  two or three…) glasses of wine ;) .

 

Let’s just say I got a littttttle crazy with ingredients…

 

After all, when you don’t see the light of day for over 24 hours…alcohol consumption is inevitable. In fact, you may even find yourself beginning to think that everything could actually be 100x better with a little bit of booze…

Red wine frosting? Sure why not! A Guinness milkshake? Sign me up! Blue Moon and bran flakes? Lemme at em’!

Yep. Things were on the verge of getting OUT OF CONTROL until I remembered a dear old friend of mine…and with that, I struck gold.

 

Heart-shaped, frosted, cookie GOLD.

 

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The dear old friend?

Disaronno.

The experiment of choice?

Valentine’s Day cookies.


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Love Potion Cookies to be exact ;) .

 

So while you might be one of those people who hates Valentine’s Day and despises the snow…you had better be thanking your lucky stars my dears. If it wasn’t for my weekend of cocktail-induced kitchen craziness (thank you Nemo), these little love magnets may never have had the chance to spice things up just in time for Valentine’s Day.

 

 

Disaronno-Spiked Love Potion Cookies

 

 

Ingredients:

  • 3/4 cup whole wheat pastry flour (or spelt flour)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons 100% pure maple syrup
  • 4 teaspoons Disaronno (or another amaretto liquor)
  • 1 tablespoon unsweetened almond milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Stevia (to taste– I used liquid stevia, but if you use powder stevia you should increase the milk by 1-2 teaspoons)
  • 1 tablespoon coconut oil (NOTE: you can increase this by a teaspoon or two if you want a more decadent, melt-in-your-mouth cookie. For a fat -free cookies, you can omit the coconut oil and sub applesauce, but be warned–without a healthy fat, the cookies will come out a bit dry compared to a regular cookie)
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Directions: 

  • Mix the first five ingredients in one bowl and mix the remaining ingredients (minus the coconut oil) in another bowl.
  • Combine the contents of both bowls together, and fold in the coconut oil.
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  • Refrigerate the dough for at least 30 minutes (I rolled the dough into a “Toll House cookie dough log” shape using wax paper)
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  • Once firm, you can slice and bake the dough just like the store-bought cookie dough, or roll out the dough and use cookie cutters to make fun and festive shapes–like these Valentine’s Day shapes :)
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  • Pre-heat the oven to 340º and cook for 13-14 minutes (or until the tops start to turn golden brown).
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  • Let the cookies cool and decorate with my berry-infused icing and sugar sparkles (This icing is all-natural and doesn’t use any food coloring! See recipe below).
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All-Natural Berry-Infused Icing

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Ingredients:

  • 3/4 cup of organic powdered sugar
  • A couple spoonfuls of frozen berries (I used a mix of blackberries, blueberries, and raspberries from Trader Joe’s).
  • 3 teaspoons of ice-cold water

 

Directions:

  • Put powdered sugar in a bowl. Set aside.
  • Microwave frozen berries for 45 seconds. DO NOT STIR OR SMUSH BERRIES!
  • Pour a teaspoon of juice and 3 teaspoons of water into the powder sugar. Mix well
  • NOTE: Add more berry juice for a darker icing, more powder sugar for  thicker icing, and add more water for  thinner icing.
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And there you have it! Trust me. You will absolutely, positively  fall in LOVE with these cookies. And no. I’m not being dramatic. It’s just the truth!

 

So make them for your hunni. Make them for your BFF. Make them for your secret crush. Heck, make a batch all for yourself (my valentine gobbled up the whole tray in one sitting!). After all, Valentine’s Day is all about spreading the love and eating it up too ;) .

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Cupid who? 

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Healthfully Yours,

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Ashley Michelle

 

 


A New Year’s Cleanse & Post-Holiday Detox Salad


Posted by ashleymichelle

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Twas’ a few days after Christmas, and all through the kitchen

 

There were desserts and leftovers tempted to go missing…

 

But please don’t give in! You must be your best–

 

So you can look amazingggg in that NYE party dress!

 

I know, I know. It’s SO hard! After a day (days?) of  indulging in festive desserts and drinks, those holiday goodies are still calling your name (and that slice of Mom’s famous apple pie just looks so darn good!). But you won’t give in…right? (Riiiight??) No! Of course not!  And do you want to know why?

 

Because you have willpower!

You have strength!

You have a gift card to go buy those adorable skinny jeans!

You can say no! 

(And you can bring all of those treats to your office’s break room!)  

 

There. You see?

No excuses ;)

 

But in all seriousness, while it’s perfectly healthy to let yourself  indulge now and then, it’s equally important to get your body back on track after you let the whole healthy-eating thing slide for a few days. And what better time for a fresh start than heading into the new year?

Now, I’m not suggesting everyone start a crazy-pants diet or a liquids-only cleanse, like, tomorrow–I actually just finished up a fabulously easy, 6-day cleanse which I will be sharing soon (for those interested in a stricter detox program)– however, it is perfectly possible to give your body a break without purchasing an expensive program. By choosing to eat all-natural, healthy, organic, and nutritious foods, you can work towards detoxing your body naturally while revitalizing your insides, beautifying your outsides, and getting back that youthful, energetic glow.

 

And who doesn’t want that!?

 

To get you started, I thought I’d share one of my favorite detox salads that always gets me feeling light, refreshed, and on top of my game after too much food, too little sleep, and a lot of fun ;) .

 

But first, here are a few quick tips on how to gently detox your body the easy way:

 

1.) DRINK WATER!

Photo Credit: http://rbgsocialclub.files.wordpress.com

This may seem so simple, but it’s super important. If you’re anything like me, you probably don’t drink as much as you should. Water keeps your brain hydrated and fully functional, replenishes/carries oxygen to your cells, rids your body of toxins, gives skin a healthy glow, helps to maintain your body weight, and aids in digestion/absorption of food. The amount of water each individual needs may vary depending upon factors like  exercise and time of year it is, but experts suggest that 2 quarts is a healthy bet. Trade water or decaffeinated tea for your daily cup of coffee for the best detox results. It is important to stay away from caffeine during a detox due to its dehydrating properties.

 

2.) KEEP IT CLEAN!

Photo Credit: http://athleanx.com

 

My general rule of thumb is simple: If I can’t pronounce it, I shouldn’t eat it! There are lots of nasty, processed foods out there that can wreak havoc on your body…and even if something is marketed as “healthy,” oftentimes it isn’t. Get into the habit of looking at the list of ingredients before you buy or eat something. If the list tends to have more than 6 ingredients, it most likely includes processed junk that won’t be doing your body any favors. By eating foods as close to their natural state as possible, your body is able to break them down easier and save its energy for more important things…like clearing up your skin, and exercising! Choose items that are all-natural, and free of hydrogenated fats, tran-fats, added sugars–including deceptively healthy (and natural) syrups, dehydrated cane juice, honey, and molasses. (Hint: Anything ending in “ose” or “ol” are probably code words for sugar.) I promise, once you cut these things out of your diet for a few days, you’ll feel (and look!)  like a million bucks!

3.) EAT FIBER!

Photo Credit: http://www.organiclifestylemagazine.com

Organic Fruits, veggies, and whole grain options like brown-rice or quinoa, and beans, nuts, and seeds (in moderation) are essential to any detox regimen. Fiber acts like a scrub brush inside your body– clearing out your colon and intestines of icky, toxic, sludge and waste. Some of the best fiber-filled foods are dark, leafy greens, broccoli, cabbage, artichokes, beets, sea vegetables, carrots, apples, avocados, pears, oranges, kiwi, berries, flax seeds, walnuts, almonds, sunflower seeds, lima beans and navy beans.

 

4.) GET PLENTY OF VITAMIN C!

Photo Credit: http://www.biohealthcoverage.com

Vitamin C is an essential, water-soluble vitamin and a powerful antioxidant that helps detoxify the body and rid the body of cell-destructive free radicals. Vitamin C also supports immunity/wound healing and aids in bone, skin, and collagen formation/tissue growth and repair. Since the human body cannot manufacture vitamin C on it own, it must be consumed through diet. Fruits and veggies are the best source of this vitamin, particularly citrus fruits, tropical fruits, melons, berries, leafy green vegetables, green peppers, tomatoes, cauliflower, cabbage, and broccoli.

 

5.) RELAX! BREATHE!

Photo Credit: http://www.colocrm.com

Oxygen is quite honestly one of the most important nutrients in the human body, yet it’s something we totally take for granted. Think about it–when was the last time you reallythought about your breathing? Chances are if you take a moment to notice how you breathe you’ll find that it’s short and shallow. However, deep breathing is much healthier and has amazing health benefits.  Through deep breathing,  the body is able to take in more oxygen–thus ridding the body of the blood’s waste–carbon dioxide. Deep breathing also helps with relaxation and aids in reducing stress, anxiety, and depression. Short, constrained breathing can cause mental fog, fatigue, decreased tissue function and a sluggish lymphatic system while deep breathing acts as a pump for the lymphatic system (the system which carries away the body’s nasty toxins–think of it as the body’s natural sewer system). When the body is not taking in enough oxygen, the body’s lymph fluid is not flowing efficiently, and therefore the body cannot detoxify properly. This can lead to a variety of health issues, like fatigue, inflammation, muscle loss, weight gain, and high blood pressure. (I guess those yogis have it right after all!)

 

6.) SWEAT IT OUT!  

Photo Credit: http://www.whattoexpect.com

Physical exercise is one of the best ways to detoxify your body and eliminate environmental toxins (through sweating). It improves your skin (by boosting circulation), gives you that healthy, post-exercise glow, and helps to keep the body’s internal organs running at peak efficiency. Physical exercise also helps to regulate blood sugar which can help reduce sugar cravings that may lead to unhealthy binge eating. Looking for another great way to feel clean and refreshed? Hit the sauna or steam room! While there isn’t any conclusive clinical evidence that saunas promote detoxification, I still love to sweat it out in there a few times a week. It’s relaxing, helps to loosen up my muscles, and makes me feel incredibly lean and refreshed afterwards.

 

I challenge you to incorporate these detox tips into your daily routine for a few days and assess how your body feels. I guarantee once you begin to see how wonderful your body responds to the healthy changes, you’ll be hooked! For a more comprehensive list of foods to incorporate into your diet, check out this link–it covers the top 50 detox foods (many of which are in my detox salad!) My detox salad recipe (below) is the perfect way to start off your clean-eating detox program. It can be eaten for lunch and dinner or even as an afternoon snack in between meals. It’s quick and easy and will have you feeling healthy, light and revitalized in no time at all!

 

Post-Holiday Detox Salad

 

 

Ingredients: (all organic)

  • 1.5-2 cups of kale (torn or shredded)
  • 1/2 cup of shredded carrots
  • 1/2  of an apple (chopped)
  • 1 tablespoon on fresh parsley
  • 1 tablespoon of fresh cilantro
  • 1/4 of an avocado (chopped)
  • 1 tablespoon of raw sunflower seeds
  • Fresh lemon juice (1/4 to 1/2 of a lemon worth)
  • Flax oil (for drizzling–you could use olive oil if you wanted, but flax oil has great cleansing benefits).
  • Black pepper (to taste)
  • Cayenne pepper (to taste)
  • Optional: fresh grated ginger and a dash or celtic sea salt

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Directions:

  • Mix all the first five ingredients together in a bowl.
  • Drizzle with flax oil and lemon juice and massage the dressing into the salad.
  • Add cayenne pepper, black pepper and any other spices (tot taste) and massage well again.
  • Top with raw sunflower seeds and avocado and ENJOY :) .

 

 

It’s important to keep in mind– those who are used to processed, salty, packaged foods may have a hard time at first with the taste of natural, fresh, real foods. But please, please PLEASE don’t give up too soon! I PROMISE you’re taste buds will change over time and you will become more accustomed to the taste of natural ingredients. Eventually, your body will actually crave these things!

 

The best detox advice I can give however is to just stick with it and take baby steps. If you try to overhaul you entire diet in a day you’re just setting yourself up to fail. Start by revamping one meal a day, then two, then try swapping that bag of M&Ms for a bag of grapes or munch on some carrot sticks and hummus instead of vending machine potato chips. As with any lifestyle change, it takes effort, and yes, time for your body to get used to the new habits–especially if you’ve been on an unhealthy path for a long time. Just keep in mind…the rewards are SO worth it! Whether you’re trying to fit into that teeny tiny bikini for your upcoming vacation, training to run a half marathon, or looking to have more energy to chase around your kids, remember…

 

What you put into your body determines what you get OUT of your body!

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It’s your life. Don’t you deserve to be the best version of YOURSELF that you can be?

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I sure think so :) .

 

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Healthfully Yours,

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Ashley Michelle

 

 

 

Sources:

How to Eat Clean

What to Eat-Limiting Sugar

What is Clean Eating

Vitamin C to Detox the Body

Foods that Cleanse the Colon

Benefits of Alkaline Foods

 

 

 


Healthy Gingerbread Cookie Squares (Gluten-Free!)


Posted by ashleymichelle

 

Hey all you gingerbread men out there!

 

Hang on to your gumdrop buttons…

 

There’s a new kind of gingerbread in town 

 

(and you ain’t got nothin’ on these guys ;) ).

 

From gingerbread cookies and coffees to my latest obsession, gingerbread spice tea, this festive holiday flavor has invaded kitchens and coffee shops everywhere…not that I’m complaining! I pretty much adore gingerbread anything and everything–and I’ve been on quite a roll this week (gingerbread oatmeal, gingerbread smoothies, gingerbread spread…). But don’t worry! I have plenty more recipes to come.

 

Something about gingerbread is just so warm and cozy–pretty perfect for the warm and cozy holiday season, don’t you think? Unfortunately, I do have a teeny tiny bone to pick with this cute little Christmas treat…

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I only look cute... (Photo Credit: www.browneyedbaker.com)

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Why oh WHY are gingerbread cookies always so gosh darn hard and crunchy??

 

Now, I don’t know about you, but I’m more of a soft-and-chewy-cookie kind of girl. So, naturally, I set out to create a recipe that achieved just this.  And lo and behold…after a few test runs, I finally ended up with a batch of batter that was the perfect consistency for cookie bars, cookie pies, or cookie squares.

 

An added bonus? Not only is this festive dessert vegan, but it’s high in fiber and gluten-free too. Success!

 

Woah, woah…wait. Healthy cookie squares?

 

Don’t mind if I do! ;)

 

Healthy Gingerbread Squares (Gluten-Free!)

 

 

Ingredients:

  • 1 can of garbanzo beans
  • 1/2 cup of brown sugar
  • 1/2 cup of blended oats (pulse in a food processor or blender until oats turn to flour)
  • 1/4  teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1-2 teaspoons of pumpkin pie spice or cinnamon (feel free to add more if you’d like them extra cinnamon-y like me).
  • 1/8 teaspoon of powdered ginger (feel free to add more if you’re a ginger fan–also like me).
  • 2 tablespoons of all-natural applesauce
  • 1 teaspoon of pure vanilla extract
  • 1.5 tablespoons of coconut oil
  • 1 tablespoon of molasses

 

Directions:

  • Preheat oven to 350º.
  • Blend the garbanzo beans, applesauce, vanilla, coconut oil, and molasses in a blender or food processor until very smooth.
  • Next, add in the brown sugar followed by the rest of the ingredients.
  • Blend everything again until very smooth.
 
 
 
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  • Pour into a brownie pan, or pie pan (depending upon whether you want bars, squares, or a cookie pie).
  • Cook for 45 minutes, or until the top browns and begins to crack (it will look gooey, but that’s okay–the gingerbread will firm up a bit as it cools).
 
 
 
 
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  • Cut into squares, bars, or slices and eat as it, or drizzle with chocolate, add a mountain of whipped cream, or spread a big ol’ smear of my pumpkin pie frosting on top!
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Chewy. Gooey. DELICIOUS.

 

And that’s NOT the way the cookie crumbles ;)  

 

 

Healthfully Yours,

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Ashley Michelle

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Very Berry Vitality Vinaigrette (Fat-Free!)


Posted by ashleymichelle

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Dress me up.

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Dress me down.

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But don’t you dare dress me in artificial ingredients!

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There’s no way around it. It’s December 1st and the Christmas countdown has officially begun! That means the next four weeks will be full of good food, good company, and a little bit (a lot a bit?) of indulging. This also means that it’s SUPER important to be present–as in take a step back, re-focus your diet and get your body back on track when needed.

Don’t get me wrong, it’s perfectly healthy to splurge every now and then–but the real key is knowing when to listen to your body, say no, and pass on that second cookie (I know, I know, it’s hard!). And what better way to detox your body than by filling it up with fresh, healthy, colorful, and vitamin-rich ingredients!

 

That perfect get-your-body-back-on-track meal?…

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Salad, of course!

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Okay, so typically I try to stay away from the stereotypical “salad-loving-vegan” posts–mainly because people tend to think if you are vegan that’s all you CAN eat. Now, If  this blog teaches you anything at all, I hope it teaches you that this is SO not the case! (Just check out my recipe page). I will admit, however, that I do adore a good salad. To be quite honest, it’s my favorite meal. It may seem boring to some, but I could literally eat salad all day every day for the rest of my life.  No joke!

But just to be clear (before you go thinking I’m crazy), please note that my salads are not your typical salads. They’re more like 10-ingredient-throw-everything-you-have-in-your-refrigerator-in-the-bowl salads.Case in point… they’re HUGE! And lettuce is the least important ingredient. But no matter how fancy smancy your salad gets, you obviously can’t forget the most vital detail of all…

 

Salad dressing.

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This key component has the ability to make or break your salad. And I think we can all agree that there’s nothing worse than a fabulous salad that’s underdressed, overdressed, or dressed in something just plain awful. Now I have to admit, I spent many years avoiding oil-based dressings, sauces, or pretty much any condiment-like product containing fat at all costs. Instead, I chose fat-free or sugar-free versions thinking they were the healthier options. This couldn’t have been be further from the truth. In fact, these so-called “healthy” dressings are chock full of refined sugars, artificial sweeteners, corn-syrup, chemicals, and other processed ingredients. Kind of counterintuitive when the whole point of eating a salad is to fill up on fresh, natural, healthy ingredients and give your body a boost huh?

 

Thankfully, I came to realize that olive oil is not the devil. In fact, it’s SUPER healthy (in moderation of course)! But I do understand that every now and then (especially after a few days of splurging) it feels great to give your body a break and cut back a little on added fats while still amping your nutrient intake. So, that’s why I created my own version of a fat-free, refined-sugar free, and artificial-ingredient-free dressing that will wow your taste buds and revitalize your body. No guilt necessary! :)

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It’s both tart and sweet with just a hint of heat.

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An added bonus? It’s pretty too!

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Salad: Butter lettuce, avocado, sesame sticks, sliced apple, dried cranberries, and Very Berry Vitality Vinaigrette

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Very Berry Vitality Vinaigrette

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Ingredients:

  • 1 cup of mixed berries (fresh or frozen–I used frozen berries and thawed them in the microwave)
  • 1/3 cup of 100% orange juice (I used bottled but I think fresh would be even better!)
  • 2 tablespoons of 100% pure maple syrup
  • 3 tablespoons of apple cider vinegar
  • Salt
  • Pepper
  • Cayenne pepper
  • Optional: a squeeze of lemon
Directions:
  • Put everything in a blender (I used my Nutribullet) and blend until smooth.
  • Add salt, pepper, and cayenne pepper to taste.
  • Drizzle over a healthy salad!
  • Store in the fridge for 4-5 days.
  • Note: You may prefer a sweeter dressing (I like mine a little on the tangy side) so feel free to add a tad more maple syrup if you prefer the taste.  
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Those holiday cookies ain’t got nothin’ on you now!

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Healthfully Yours,

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Ashley Michelle

 


My, OH MY! Pumpkin Pie


Posted by ashleymichelle

 

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Three words.

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Easy as pie.

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Need I say more?

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Didn’t think so.

 

I’m not sure if you’ve noticed but the holiday season is fast approaching…as in, um hiiii— It’s HERE!

 

It’s hard to believe that just a few short weeks ago I was apple picking, foliage hunting and getting ready for Halloween. Now I’m trudging to work in my Ugg boots and a marshmallow-y jacket (hot?) while fighting the harsh reality that I will in fact need to purchase some tights–that is, if I plan on wearing a dress or a skirt to work anytime soon.

 

It’s true. As soon as Halloween ends you might as well kiss the fall goodbye because Christmas commercials and decorations have been taking over since 11/1– and we haven’t even had the chance to gobble up our Halloween candy yet!

 

Speaking of gobbling…we can’t forget that festive little holiday hiding between all the ghouls and the garland! It is the holiday for feasting on all things delicious after all. And seeing that this has become a recipe-filled blog…I just couldn’t skip out on Thanksgiving! (Looks like my gingerbread men cookie cutters will need to stay in the cupboard for a couple more weeks. Sorry guys).

 

Now, in years past, Thanksgiving was always a rather difficult holiday for me. It can be a little bit of a bummer when you follow a different diet than your meat-eating family, and it can also get pretty old being pinned as the outcast or “odd one” at the table. If I had a dollar for every time someone asked “what is Ashley going to eat?”  I’d be a very rich woman :) . I’m prepared for this year to be no different–except for one little thing…

 

This is my very first Thanksgiving as a VEGAN.

In fact, this will be my first holiday season as a vegan.

 

YUP. If I thought being a vegetarian was hard, this new detail will certainly make this festive season a tad more interesting, to say the least.

 

I’ll be honest. I worry that I’ll be considered rude for passing up a home-cooked meal that I know took hours and hours to prepare. I worry that I’ll put a damper on the holiday or be considered high maintenance and difficult (sound familiar?). But that doesn’t seem very fair now, does it? After all, Thanksgiving is meant to be a day full of gratitude– a day to reflect, accept and be thankful for all that we have. It’s a day to surround ourselves with family, friends, and loved ones. It is not a day to judge others or think about what we don’t have and what we haven’t become. So why, then, should I be stressing over what other’s think about the lifestyle I’ve chosen to follow?

 

Well, quite frankly, I shouldn’t.

 

I’m thankful to be happy and healthy and filled with love.  And that’s why I plan to enjoy a tasty vegan meal without judgement. )There are bigger problems out there then what someone chooses to eat for dinner people :) ) And who know, maybe my yummy contributions will be a hit among some of the non-vegans at the table.  All it’s going to take is some extra preparation and a hefty dose of confidence and creativity.

 

Oh…and a LOT of recipe testing ;) !

 

So what’s the best way to enjoy being with family during the holidays without worrying about the food? By winning over some non-vegan friends and family members with some healthy and delicious seasonal dishes of course!

 

But first, let’s start with everyone’s favorite part of the meal….DESSERT! (I promise you. Everyone will love this pie. And they’ll never guess what the secret, healthy, ingredient is).

 

 

My, OH MY! Pumpkin Pie

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Fat-Free Cookie Pie Crust:

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  • 1/2 cup quick oats (blended)
  • 1/2 cup whole wheat pastry or spelt four
  • 1/4 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 – 1/2 teaspoons cinnamon or pumpkin pie spice etc…
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 6 drops of vanilla stevia drops (depending upon how sweet you want your crust. I bought the 365 brand stevia drops at Whole Foods, but there are many different kinds available out there.)
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Pumpkin Pie Filling

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  • 1 package of silken tofu (I used Morinaga Silken Tofu–I find it doesn’t leave an aftertaste. I can’t vouch for any other tofu brands like Nasoya, but feel free to give it a go!)
  • 1 can of 100% pureed pumpkin
  • 1 tablespoon of coconut oil (you can decrease this if you’d like to keep it fat-free, but I think it tastes better with the oil)
  • 1 tablespoon of almond milk
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of pumpkin pie spice
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1-2 tablespoons of cornstarch
  • 1/3 to 1/2 cup of brown sugar (depending upon how sweet you’d like your pie–I actually used 5 tablespoons, but if you would like a sweeter dessert, feel free to increase this)
  • 10-20 drops of vanilla stevia drops (depending upon how sweet you’d like your pie, an if you’d like a hint of creamy vanilla).
  • Pecans for decoration
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Pie Crust Directions:

  • Preheat the oven to 375º.
  • Mix all the dry ingredients together in one bowl and mix the wet ingredients in another.
  • Combine wet and dry ingredients together and mix well.
  • Spray a 9-in pie pan with all natural cooking spray.
  • Press the dough into the pie dish until fully covered with dough extending slightly up the edges of the dish.
  • Bake pie crust for 9-10 minutes (until slightly browned– do NOT over-bake or the result will be very dry!)
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Pie Filling Directions:

  • Reduce oven temperature to 350º.
  • Blend all the ingredients in a food processor or blender until very smooth.
  • Pour pumpkin pie mixture into the baked cookie pie crust and bake again for 45 minutes (or until the top begins to split and turn golden brown).
  • Let the pie cool and serve at room temperature. Feel free to serve with a squirt of whipped cream!
  • Store covered in the fridge for 3-4 days, or slice pie and layer slices between wax paper and freeze in an airtight container.

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The final product should look a little something like this…. :)

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The result is a creamy, delicious, and sneaky holiday dessert!

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Traditional pumpkin pie is full of fat and calories from the flour, evaporated milk, eggs, and loads of sugar, yet it’s often the healthier dessert option at most holiday tables.

 

I promise you NO ONE will know this pie is LOW-FAT, high in FIBER & VITAMIN A (pumpkin!) and high in PROTEIN (tofu!). I challenge you to make the switch!

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Hey…who says holidays can’t be healthy? ;)

 

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Healthfully Yours,

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Ashley Michelle

 

 


Naughty Biscotti (Gluten-Free!)


Posted by ashleymichelle

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Being ordinary is so boring.

After all…

Sometimes it’s fun to break the rules ;)

 

I hope you’re ready. Because things are about to get naughty in the kitchen.

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And when it comes to rules…this next recipe BREAKS. THEM. ALL.

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It all started when I was hit with a doozy of a cold earlier this week. All I wanted to do was throw on pj’s and curl up on the couch with my fuzzy leopard blanket and a hot mug of tea.

 

Lots and LOTS of tea. (I can’t even begin to tell you how many  different variations of tea I have going on in my cupboard right now).

 

And you know what goes great with a cup of tea? Or coffee, if that’s how you roll…

 

BISCOTTI!

 

Okay, okay. Before you think I’m crazy… just hear me out. I already know what you’re thinking.

 

“Biscotti?! That hard-as-a-rock excuse for a cookie?” And yes. That’s exactly what I’m talking about. Except the biscotti I’m referring to isn’t the least bit crunchy, dry, or hard to chew. In fact, MY biscotti recipe is just the opposite.

 

Soft and chewy like a cookie, but with that distinct biscotti flavor?

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IMPOSSIBLE!

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Or is it…

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You just may never, EVER want traditional biscotti again. Plus… this biscotti is gluten-free and full of fiber and protein!

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Guilt-free and delicious?

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If eating naughty biscotti is wrong…baby, I don’t want to be right.

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Ingredients:

  •  2 cans of organic garbanzo beans (preferably low sodium)
  • 1/4 cup of pureed pumpkin
  • 3/4 cup of brown sugar (you can definitely get away with less sugar if you are used to eating low-sugar desserts, however, this amount satisfies even the non-vegan sweet tooth).
  • 1 heaping cup of blended oats
  • Slightly under 1/4 cup of almond milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1-2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • Slivered almonds (for sprinkling)
  • Chocolate chips (for sprinkling and melting as a drizzle).
  • Optional: Sweet Leaf Vanilla Creme stevia drops
Directions:
  • Preheat the oven to 350º
  • Blend all the ingredients in a food processor until VERY smooth.
  • Spray a baking dish (8×8 or 9×9 should do) with all natural canola oil cooking spray or coconut oil cooking spray.
  • Pour batter into a baking dish and bake for 45-50 minutes (top should begin to crack but inside should be chewy).
  • Drizzle with melted chocolate/chocolate chips (using vegan chocolate chips) and almonds slivers.
  • Slice into bars and EAT!

 

This is definitely one cookie that WON’T disappoint ;)

 

I have to admit. The inspiration for this week’s recipe came from another source as well. You see, biscotti is traditionally an Italian dessert originating from the city of Prato (the name comes from the latin word biscoctus, which means “twice-baked/cooked”). Well, I just happen to be traveling to Italy for the next 10 days! My plane leaves in a couple of hours so I HAD to get one last post in before I take a short break from the blogging.

Don’t worry! I promise I will have LOTS of fun stories and recipes and pictures to share. Plus, it should be pretty interesting being vegan in a country known for it’s not-so-vegan cuisine :)

 

Have any of you ever traveled to Italy? What was your favorite part? I’d love to hear so I can compare comments when I get back!

 

 

Ciao Bellas!

 

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Healthfully yours,

Ashley Michelle