With the colder weather approaching, and that perfect autumn breeze coming through my windows, I’ve been craving something to warm my soul. The first thing that popped into my head was soup, so why not share my favorite soup recipe with you! Fall happens to be harvest time where I live, so corn is definitely in abundance this time of year.
4 Cups Frozen Corn, Thawed
1 Yellow Bell Pepper, Chopped
1/4 cup of Sweet or Yellow Onion, Chopped
1 Cup Coconut Water
1 Tbsp Lime Juice
1 Tbsp Miso Paste
1 Tsp Mustard
Dash of Pink Himalayan Salt
Dash of Cracked Black Pepper
Optional, but highly recommended, Toppings:
1/4 Cup Cilantro, Chopped
1/2 Tsp Red Pepper Flakes
Blend 2 Cups of the corn, along with all of the remaining ingredients for about 30-60 seconds. Then fold in the remaining 2 cups of corn, and top with cilantro and red pepper flakes.
This soup can be enjoyed right away, or if preferred, it can be warmed on the stove to your desired temperature.
It’s officially Pumpkin Pie Season! What better way to kick off the fall season than with Pumpkin Spice and everything Nice? All you need to make this recipe are the following ingredients, a blender(or nutribullet), and a freezer safe airtight container.
3 Frozen Bananas
1 & 1/2 Cups Pumpkin Purée
1/2 Cup Maple Syrup
1 Tsp Pumpkin Pie Spice
1/2 Tsp Vanilla Extract or Powder
1/4 Cup Almond Milk(or your preferred Plant Based milk)
Chopped Walnuts or Pecans
In a Blender, or Nutribullet, add all of the ice cream ingredients and blend for about 60-120 seconds or until smooth.
Transfer the mixture to a freezer safe airtight container and freeze overnight.
Remove from freezer about 10 minutes before scooping and eating.
I topped mine off with chopped walnuts and a dash of cinnamon, and I could not get enough of it!
Store any leftovers in the freezer for up to 3 days.
These energy bites were completely inspired by autumn harvest and holiday ingredients, like pumpkin seeds, apples, and cranberries! Just like any of my previous energy bite recipes, all you will need are the following ingredients and a high speed food processor.
If you need any recommendations on which kitchen essentials to buy, like a food processor, you can head on over to the “Shop” page to check out my shopping recommendations! Just click on any of the links and it will take you directly to my personal recommendation on Amazon!
15 Pitted Medjool Dates
1/2 Cup Soft Dried Apples
1 Cup Dried Cranberries
1/2 Cup Pumpkin Seeds
1/4 Cup Almonds
1/2 Tbsp Cinnamon
1 Tsp Vanilla Extract or Powder
1/2 Cup Shredded Coconut Flakes (Optional)
In a high speed food processor, combine the Dates, Apples, Cranberries, pumpkin seeds, and almonds for about 60-120 seconds, on the highest setting. Add in the cinnamon and vanilla, and pulse for an additional minute, or just until your mixture is thoroughly combined.
Next, take about one tablespoon of the mixture and form it into a ball with your hands. Repeat this process until all of the mixture is formed into shape.
Optional: Roll the energy bites in Shredded coconut flakes until fully coated!
Autumn Daze Energy Bites should stay fresh for approximately 3-5 days when stored in an airtight container in the refrigerator.
Now that it is the first official day of the autumn season, I am going to share this DELICIOUS recipe with you!
Caramel apples and apple pie are some of my favorite fall treats, and here they are combined into a healthy energy ball.
You are going to LOVE these!
1 Cup Soft Dried Apples
10 Pitted Medjool Dates (approximately 1 Cup)
1/2 Cup Almonds
1/2 Tsp Cinnamon
1/2 Tsp Vanilla Extract or Powder
In a high speed food processor, combine the almonds, dates, and apples for about one minute, on the highest setting. Add in the vanilla and cinnamon, and pulse for an additional minute, or until your mixture is thoroughly combined.
Next, take about one tablespoon of the mixture and form it into a ball with you’d hands. Repeat until all of the mixture is formed into shape.
This recipe makes approximately 15 balls. Caramel Apple Pie Energy Bites should stay fresh for approximately 3-5 days when stored in an airtight container in your refrigerator.
Happy First Day of Fall!
As the last few days of summer are winding down, I wanted to share with you my go-to recipe for guacamole!
I have been all about avocados this summer, and I feel like I’ve finally perfected my guacamole recipe, at least, to my taste.
I typically like to dip Mary’s Gone Crackers, green bell pepper strips, or tortilla chips in my guacamole. My husband loves to top off his vegan nachos and tacos with it! My other favorite use for this recipe is to use it as a “dressing” for my taco salad and my southwest salads. Honestly, there are endless possibilities when it comes to guacamole.
1 Large Ripe Avocado
1 Large Diced Tomato
1/8 Cup Chopped Red Onion
1/2 Small Finely Diced Jalapeño
1/2 Tbsp Minced Garlic
1 Packed Tbsp Cilantro
2-3 Tsp Lime Juice
1/2 Tbsp Ground Cumin
In a large bowl, add the avocado pulp and lime juice and mash together with a fork.
For a chunkier dip, I like to dice my avocado beforehand and keep a few chunks of avocado in tact. If you prefer a smoother dip, then just mash all of the avocado pulp together with the lime juice until you get a smooth consitency.
Fold in the remaining 6 ingredients and combine until everything is coated in the avocado mixture.
And that, my friends, is how easy it is to make my favorite guacamole dip. I hope you enjoy it as much as I do!
So, recently, I've seen more and more oat milk products hit the supermarket shelves, and I quickly became curious! For years, I've loved all kinds of nut and seed milks, and even tried rice milk, soy milk, and pea protein based milk, but never oat milk.... until now!
I picked up a gallon of Oatly's Original Oat Milk, as well as a gallon of Oatly's Chocolate Oat Milk. Guess what? I LOVE OAT MILK. It is great used in smoothies, cereal, baking, coffee, and by itself!
Oat Milk is high in natural fiber, iron, and protein, and also low in sugars, fat, and caloric content! It is so delicious, I had to learn to make it at home.
As soon as I found out how quick and easy it was to make my own, I decided I'll never buy my milk from the stores again. Not only is it pretty pricey to buy at the supermarket, but the homemade version only cost me a few cents to make and it fills an entire 32 oz mason jar!!! I have already saved so much time and money by making my own oat milk right at home!
In order to make your own oat milk, you will need to utilize a nut milk bag, or fine weave sieve, a high speed blender, or nutribullet, and a sealable jar to contain your milk in!
OAT MILK Ingredients:
1 & 1/2 cups Oats
4 cups Water
1 Tbsp Maple Syrup (optional)
Dash of Pink Himalayan Salt (optional)
1 & 1/2 cups Oats
4 cups Water
1-2 Tbsp Maple Syrup
1 Tbsp Cacao Powder (or Cocoa Powder, if preferred)
Dash of Pink Himalayan Salt (optional, but highly recommended)
Soak your oats in cold water for approximately 30 minutes. Then drain and rinse your oats. Place your oats in your blender along with 4 cups of fresh water. Blend until smooth, or about 45-60 seconds.
Next you'll pour your oat mixture through a nut milk bag, or fine sieve, until all the liquid in drained. You can either discard your pulp, or use it for baking, dog food, etc. (Personally my pups LOVE the oat pulp!)
If you want to sweeten your oat milk, add the maple syrup and dash of salt, and place the milk back into the blender and blend again for about 30 seconds.
Follow same instructions above, but add 1-2 Tablespoons of Cacao (or Cocoa) Powder when you add your maple syrup and salt into your milk. Blend for an extra 30 seconds.
Makes Approximately 1 Quart, or 32 oz. Oat Milk.
Refrigerate Immediately and shake before every use, as separation is natural. Oat milk should last in the fridge, in a sealed container or jar, for about 4-5 days.
Happy Labor Day Sunshines!
With fall seemingly fast approaching, I'm trying to hang on to summer as long as I can. These Energy Bites are my new favorite snack, with a tropical kick that reminds me of Pina Coladas in the summertime.
They're great for days when I'm "on-the-go" and need something to grab on my way out the door. I love to make these ahead of time, and keep them in the fridge until I need a quick bite.
The combination of almonds and dried fruit in this recipe helps your body create the energy to keep you moving all day!
Aside from the following ingredients, all you will need is a high speed food processor.
1/2 Cup Almonds
10 Medjool Dates (Approximately 1 Cup)
1 Cup mixed Dried Mango, Banana, and Pineapple
1/2 Cup Shredded Coconut Flakes (1/4 cup set aside for coating)
Optional: 1-2 tsp pineapple juice, if your mixture seems too dry/crumbly
In a high speed food processor combine the almonds, dates, and mixed dried fruit for about one minute. Then add in 1/4 Cup of shredded coconut and pulse until your mixture is thoroughly combined, as pictured above.
Next, take about a tablespoon of the mixture and form it into a ball with your hands, repeat until all of the mixture is formed into shape. Roll the balls in the remaining 1/4 cup of shredded coconut flakes.
This recipe makes approximately 14 balls!
Tropical Energy Bites should stay fresh for about 3-5 days when stored in the refrigerator.