Tag Archives: cinnamon

Spiced-Up Cranberry-Orange Holiday “Stuffing”


Posted by ashleymichelle

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Get your forks ready…

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Because you’ll want to eat THIS stuffing for breakfast, lunch, and dinner.

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Yep. It’s just that good.

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Yesterday I was out for a very quick and very chilly 6-mile run during my lunch break (one of the many perks of working right by the Charles River) when I started thinking about what to make for Thanksgiving. I absolutely love experimenting in the kitchen and testing out new recipes around the holidays– there are just so many cozy ingredients to use in such a short amount of time! Plus, the holidays provide me with LOTS of willing (perhaps unsuspecting?) taste-testers and food critics to impress ;) .

 

I don’t know about you, but I come up with some of my best ideas while working out– especially recipe-related ideas (I guess I just get reallllly hungry burning off all that energy :) ).  It’s no wonder, then, that I came up with this amazing recipe right around mile four as I was passing the Mass. Ave Bridge.

 

Now, my aunt who hosts Thanksgiving (and pretty much every other holiday!) is  a regular Martha Stewart through and through. From the food being served to the table decor, she has the whole Thanksgiving spread thing down to a science. If there’s a traditional Thanksgiving dish to be found, you can bet it’s on her table! Therefore, the last thing I wanted to do was step on her toes or throw off the system by bringing a repeat Thanksgiving dish. That meant traditional stuffing was out, and my healthy, vegan, spiced-up “stuffing” was so IN.

 

Since I won’t be getting my protein from the Thanksgiving turkey like the rest of my family, I knew I wanted to whip up a tasty dish that would be both filling and protein-rich. Quinoa was the obvious choice here– just 3.5 ounces packs 14 grams of protein! However, since some members of my family (especially the boys) can be pretty picky, (I can hear them now… “QUIN-WHAT??”) I wanted to balance this healthy grain with something a little more familiar, like couscous, to please all palates.

 

Spicy, sweet, and fruity with just a touch of heat…

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This dish is sure to be an instant crowd-pleaser!

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Spiced-Up Holiday “Stuffing”

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Ingredients:

  • 1/2 cup of Israeli couscous
  • 1/2 cup of quinoa (I used a mix between red and white quinoa)
  • 1 large apple, chopped (I used Fuji)
  • 1 large pear, chopped (I used Bosc)
  • 1 cup of kale (shredded)
  • 1 cup of carrots (shredded)
  • 1/2 cup of 100% carrot juice (I used Trader Joe’s brand)
  • 3/4 cup of low-sodium vegetable broth (I used Trader Joe’s brand)
  • 1/4 cup of dried cranberries
  • 1/4 cup of shelled pistachios
  • Juice from 1/2 of an orange
  • 1 cinnamon stick
  • 1/2 teaspoon of pumpkin pie spice plus 1/4 teaspoon (feel free to add more/adjust to taste)
  • 1/2 teaspoon of cinnamon plus 1/4 teaspoon (feel free to add more/adjust to taste)
  • 4 teaspoons of coconut oil
  • Dash of ginger
  • Dash of pepper
  • Optional: Dash of cayenne pepper
Directions:
  • Heat one teaspoon of coconut oil in a medium skillet and toast the couscous until lightly browned. Remove from heat.
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  • Pour carrot juice and vegetable broth into a medium pot, then add toasted couscous, quinoa, and cinnamon stick.
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  • Bring the mixture to a full boil and then reduce heat to low.
  • Simmer for 10-15 minutes (until quinoa is fully cooked and little white sprouts appear). Remove cinnamon stick.
  • Mix 1/2 teaspoon of pumpkin pie spice and 1/2 teaspoon of cinnamon to cooked stuffing mixture.
  • In a medium skillet, heat one teaspoon of coconut oil.
  • While oil is heating, toss apple and pear chunks with 1/4 teaspoon of cinnamon and 1/4 teaspoon of pumpkin pie spice.
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  • Turn heat to medium high and add apple/pear mixture. Cook until fruit becomes soft and sticky, then add the fruit mixture to the stuffing mixture.
  • In same skillet, heat one teaspoon of coconut oil on medium heat and sauté kale until wilted. Add the kale to the stuffing mixture.
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  • In same skillet, heat one teaspoon of coconut oil on medium heat and sauté shredded carrots until soft and wilted. Add the carrots to the stuffing mixture.
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  • While the pan is still hot, add the dried cranberries and pistachios. Quickly stir the mixture around until cranberries are soft (30 seconds or so).
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  • Add the cranberries and pistachios to stuffing mixture.
  • Squeeze the juice from half of an orange into the stuffing mixture and season with ginger, black pepper, and cayenne pepper (to taste).
  • Mix well.
  • Garnish with a cinnamon stick and an orange peel.
  • NOTE: If stuffing is too dry, add a splash of carrot juice or vegetable broth to moisten it up a bit.
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Go ahead. Stuff yourself :) .

 

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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

 

 


Soft & Chewy Cinnamon Spice Cookies (Gluten-Free!)


Posted by ashleymichelle

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Put away those beachy flip-flops and bring on the boots!

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It’s time for apple picking and winery tours and scarves and blazers…

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After all, it’s almost FALL :)

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Okay, okay. I know it’s technically still summer (and you can most certainly get in a few more beach weekends before it’s all said and done) but you have to admit… September snuck up on us  just a tad quicker than usual this year.

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And I’m going to be very honest.

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I still don’t know quite how to handle the changing of the seasons without expecting some sort of major life transition to go right along with it. I mean, this will be my third fall not going back to college…

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My third.

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Holy smokes I am OLD.

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And yet, three years later, I still feel like I should be making those infamous trips to Target, packing up the car with oversized storage bins, and buying fluffy pink decor to pretty-fy my generic, empty apartment shared by four 20-something year old girls.

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Now, instead, I’m making weekly trips to the grocery store, packing a well-balanced lunch for work everyday, and running to Homegoods and Bed Bath and Beyond in an attempt to purchase sophisticated decor and grown-up-ify my simple, one bedroom apartment–which I now share with a boy.

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Oh how the times have changed…(even though I do still miss those pink fluffy pillows :) )

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Still, there’s something pretty darn nice about not having to spend the weekend in the library or pulling all-nighters studying for exams. That leaves me plenty of time for vegan recipe testing, tasting, and blogging.

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Oh yeah…

And working full-time means I can now afford wine that comes in a bottle instead of a box ;)

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Bonus!

 

Other fall traditions to look forward to?

  1. Football (GO PATS!)
  2. Cinnamon-inspired baking
  3. Nashoba Valley Blueberry wine (Seriously. This stuff is heavenly)
  4. A very hungry, football-watching boyfriend (aka professional taste-tester)

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But the BEST part of all about the impending fall season…?

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I can get a litttttle recipe crazy :)

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And thank goodness I do.

Or I wouldn’t have whipped up these little buggers!

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(Ahem. I mean…healthy, fiber-rich, protein-filled, and gluten-free little buggers at that!)

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Soft & Chewy Cinnamon Spice Cookies

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Ingredients:

  • 1 can garbanzo beans
  • 1 cup of whole grain oats (blended to a powder)
  • 1/3 cup of pumpkin puree (not pumpkin pie filling…100% pumpkin!)
  • 3 packets of stevia
  • 2 tablespoons of unsweetened almond milk
  • 1-2 tablespoons of coconut oil
  • 1 tablespoon plus 1 teaspoon of cinnamon
  • 1/4 cup of brown sugar (you could try to cut this amount in half and increase amount of stevia, or,  omit altogether– just be sure to add 1-2 more tablespoons of almond milk or the batter will be too thick. You could probably use dates instead of sugar to make this 100% sugar-free, however, the consistency may be a bit chewy).
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking powder
  • Slightly under 1/2 teaspoon of baking soda
  • Dash of salt

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Directions: 

(Makes roughly 15-20 cookies depending upon whether you want baby cookies or bigger cookies…or eat half the batter like me ;) )

**Be sure to use a VERY good food processor or a blender like a Magic Bullet or Nutribullet–you may have to split into batches if you choose the blender option, however**

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  • Preheat the oven to 350º
  • Blend the garbanzo beans, pumpkin, milk, vanilla, and oil until smooth.
  • Add the rest of the ingredients to the bean mixture and blend VERY well (the mixture will be sticky)
  • Spray a cookie sheet with all-natural, non-stick cooking spray and form the dough into balls.
  • Cook for 16-18 minutes (or until tops start to brown).
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I know you are obviously running off to the kitchen to make these yummy cookies right about, well,  NOW…so don’t worry–I won’t bore you with all the dirty details about the health benefits of these cookies’ ingredients. However, you can read all about the health benefits of cinnamon and pumpkin here while your waiting for your treats to come out of the oven ;)

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And when they do…

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they’ll look like THIS.

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So soft and chewy on the inside…

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I DARE you to not take a bite… ;)

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Healthfully yours,

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Ashley Michelle

 

 

 


Fruity Tutti Fruit Bowl (with Cinnamon Chips!)


Posted by ashleymichelle

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I have a VERY bad habit.

A fruity habit that is.

And I think I mayyy need some help…

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You see, whenever I go into a grocery store, I just CAN’T control myself. As soon as those shiny, rainbow-colored displays of fruit greet me at the door I’m toast. No matter what I do, a simple shopping trip to pick up a few apples and bananas to last me through the week ends up turning into a full-out FRUIT-FEST.

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Wait…does that make me a FRUIT-A-HOLIC??

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Regardless, this weekend in particular was a bit out of control–even for me (It honestly would have made more sense to ask me what kind of fruit I didn’t have in the house than to ask me what kind I did have).  When I woke up this morning, I took one long look at my fruit bowl and knew I needed to do something about this fruit situation before everything spoiled. Either that, or I was going to have to open up my apartment to the public and become a farmer’s market for the day! But something tells me I don’t think my landlord would like that…

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So, what’s a girl to do with all this fruit?

FRUIT SALAD, obviously!

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As soon as the hot summer months come around, I rarely use the stove to cook meals. Instead, I choose to eat fresh, cool, and raw dishes as a way to beat the heat. One of my favorite summertime staples falling under these categories has always been fruit salad. I could honestly eat it for breakfast, as a snack, and even for dessert for the rest of my life and be perfectly satisfied. Not only is fruit salad healthy (Antioxidants! Fiber! Vitamin C!) but it’s easy to toss together and it’s a bright, pretty dish to bring along to summer parties or cookouts.

For this recipe, I decided to take a classic fruit salad and spice it up a bit. When it comes to fruit salad, I like to try to hit all the colors of the rainbow because, well, it’s pretty and girly :) but you certainly don’t have to. This recipe is 100% customizable, so don’t worry if you don’t have all the ingredients–you can totally go all improv and create your own masterpiece!

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There’s only one thing left to do.

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Start choppin’!

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Fruity Tutti Fruit Bowl

Ingredients:

  • 1 apple (fuji apples are my absolute favorite!)
  • 1 whole orange
  • 1 large banana
  • 1 pear (I like d’anjou, but any kind will do)
  • 1 peach
  • 1 kiwi
  • 1/2 cup grapes (sliced)
  • 1/2 cup blackberries
  • 3 teaspoons of all-natural, vegan, jam (I like Trader Joe’s reduced-sugar jams. They make it in blueberry, strawberry, raspberry, apricot. I couldn’t pick so I used half apricot and half strawberry for this recipe :) )
  • Plum Amazins (for sprinkling)–they are a great alternative to raisins, plus, they’re lower in calories!)
  • Sliced almonds (for sprinkling)
  • Cinnamon (for sprinkling)–cinnamon is a great addition to any diet because it helps control blood sugar spikes and is very high in antioxidants. It’s also anti-microbial, has anti-clotting features, boosts brain function, and promotes colon and heart health because it has fiber, manganese, and calcium in it.  I put it on EVERYTHING!)
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Directions:
  • Chop everything up and place the fruit in a large bowl (leave the kiwis, almonds, and plum bits aside for garnish).
  • Mix in the jam and cinnamon (I personally put a TON of cinnamon in this recipe, but I tend to like things over-spiced. Feel free to spice it up or down as much as you’d like).
  • Sprinkle almonds and plum bits on top. Arrange the kiwis around the bowl.
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Don’t forget the Cinnamon Chips!

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Cinnamon Chips:

Ingredients:

  • 2 whole wheat tortillas
  • Cinnamon
  • Stevia or all-natural, organic sugar
  • All-natural cooking spray
Directions:
  • Preheat the oven to 350º
  • Slice the tortillas into triangle shapes
  • Place the tortilla triangles on a baking sheet and lightly spray with all-natural cooking spray.
  • Sprinkle lightly with cinnamon and stevia (or sugar).
  • Bake for 11 minutes.
  • Once cooled, arrange around the fruit bowl for an adorable presentation!
  • Eat the chips on their own, or use the chips to scoop up some of the fruit for my take on a dessert salsa!
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See, sometimes its okay to be fruity! ;)

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Healthfully Yours,
Ashley Michelle
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