Spooktacular Green Pumpkin Pie Smoothie

Tempeh Bacon Lettuce & Tomato Sammies (1)

Pumpkins, pumpkins, pumpkins everywhere! And I’m not just talking about the pumpkins all over my house. I kid you not there must be at least 20 (small and large) cleverly arranged for Halloween and fall spirit. Just two days ago Matt and I carved a Nightmare Before Christmas inspired pumpkin that twinkles with grin of Jack Skellington himself. And it’s so badass! Now that’s what I call Halloween spirit.

But aside from the decorating, there is an abundance of pumpkin flavored everything and to be honest, it can be quite sickening. Fall doesn’t have to be all about the fake pumpkin flavored treats and you know it! So I decided it would be fun to turn this pumpkin madness into a spooktacular green smoothie. This baby has all you can want in a fall beverage with some extra protein and is reminiscent of a punkin’ (yes, punkin’) pie. You won’t even realize you’re having something healthy. It will be gone in about three slurps. No joke 😉

Keep reading for the recipe (YOU WILL WANNA MAKE IT RIGHT NOW!)

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Vegan Pumpkin Spice Latte {With Real Pumpkin}

Tangy watermelon salad (4)

It amazes me how fall has become a pumpkin crazed season. I mean I’ve seen pumpkin flavored everything…butter, biscuits, bread, cookies. You name it, it probably exists and it’s probably some fake crap that is loaded with additives and chemicals. My favorite pumpkin flavored goodie (aside from my granola) has to be the pumpkin spice latte. But of course, these big coffee peeps have taken it  upon themselves to create fake pumpkin lattes with a ton of sugar that keep us addicted and going back for more.

Save your pennies friends and make this delicious concoction with ease knowing you are actually having a real pumpkin spice latte that’s almost too good to be good for you. But trust me, it is.

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Grounding Granola

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Happy Halloween lovers! On this cool night where the witches, goblins, and ghouls are out to seek tricks or treats, I have a very special treat for you: a scrumptious recipe to envelop you into the comfort of this season (let’s think cozy thoughts). After all, it is the season for pumpkins so let’s get familiar with the awesome sexy fruit and pumpkinize our granola.

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Vegan & Gluten Free Pumpkin Spice Muffins

I don’t know about you but I’m obsessed with pumpkin. Pumpkin cookies, pumpkin lattes, pumpkin soup, pumpkin candles. I know…crazy. My obsession is real. I have had a craving for pumpkin spice muffins (not that I have ever had one…aside from the one from the farmers market that I had a couple weeks ago, thank you to Las Delicias). I wanted something that was sweet, healthy and a cinch to make.

Check out my adapted version of this recipe from Peta.org. I made it gluten free and excluded most of the sugar for the sake of my stomach and health.

Pumpkin Muffins

What you need: 
2 cups brown rice flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1 1/4 cups puréed pumpkin (or 1 can)
1/2 cup nondairy milk (I use almond milk)
1/3 cup coconut oil
5 Tbsp maple syrup
1 cup chopped walnuts (optional)

How to make it: 

1. Preheat oven to 375°F and lightly grease a muffin pan. In a large bowl, mix the flour, baking powder, baking soda, salt, and spices.

2. In a separate bowl, whisk together the pumpkin, nondairy milk, oil, and molasses or maple syrup. Pour the wet ingredients into the dry and mix.

3. Spoon the batter into the muffin pan, filling each cup to the top.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

4. Remove muffins from the oven. When they’ve cooled to room temperature, frost them (optional) and devour!

Variation: Add a cup of chopped nuts, dried fruit, or vegan chocolate chips to the batter.

Makes 12 muffins

Vegan Cream Cheese Frosting

What you need: 

1/4 cup vegan margarine, softened
1/4 cup vegan cream cheese, softened
1 1/2 cup confectioners’ sugar
1 tsp. vanilla extract

How you make it: 

1. Place the vegan margarine and cream cheese into a bowl and combine with a handheld mixer.

2. Slowly add the sugar in 1/2-cup batches. When the mixture is smooth and creamy, add the vanilla.

3. Keep the frosting tightly covered and refrigerated until ready to use.

Enjoy my pumpkin spice lovers! 

Peace, love and no beef (just more pumpkin),