Pumpkin spice chai tea latte

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Ingredients:

8 oz water

4 oz milk of choice (I used a coconut/almond blend)

1 chai tea bag (I used tazo)

1 tsp honey

1/2 tsp pumpkin pie spice

Directions:

Heat the water on the stove over high heat until it reaches a slow boil. Meanwhile, microwave the milk in a microwave safe mug for 30-40 seconds. When the water is ready, add it along with a tea bag to the mug. Cover and let steep for 5 minutes. After 5 minutes, remove the tea bag and stir in the honey and pumpkin pie spice. Enjoy!

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Double Coconut Chocolate Chip Cookies

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This weekend I took home my batch of Detoxinista’s paleo chocolate chip cookies for my family to enjoy, which left me with none when I returned to school (glad they liked them)! The cookies were so good that I couldn’t stop thinking about them, however I’m completely out of almond flour. Being in a lazy Monday mood, the last thing I wanted to do was go to the grocery store so I decided to use my resources and made another Detoxinista original- Coconut Flour Chocolate Chip Cookies http://detoxinista.com/2013/08/coconut-flour-chocolate-chip-cookies-grain-free/

Despite Detoxinista’s warning to not use flax eggs in place of the 2 eggs, I used chia eggs and the cookies turned out fine! Remember, to make a chia egg mix 1 tbsp ground chia seeds to 3 tbsps water and let sit for 15 minutes. After 15 minutes, it will reach a gel-like consistency and will be ready to be used! I still like the almond flour recipe better, but these coconut cookies give them some competition. My adapted recipe is below:

Ingredients:

1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon bourbon vanilla extract
dash of salt
2 chia eggs (2 tbsps chia seeds mixed with 6 tbsps water)
1/3 cup Enjoy Life’s mega chocolate chunks

Directions:

Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl or mug, combine 2 tbsps ground chia seeds and 6 tbsps water and let sit for 15 min. Meanwhile, add  coconut flour, coconut oil, maple syrup, vanilla and salt to a medium bowl. Once the chia eggs are ready, add to the medium bowl and whisk ingredients together until the batter is smooth. Stir in the chocolate chunks. Form cookie dough balls and place on the parchment lined cookie sheet. Be sure to flatten the cookie balls with your hand (I forgot to do this!) Bake at 350 F for 14 minutes.

Makes: 9 cookies

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Pumpkins!

Today was filled with pumpkins!

First up, I baked a loaf of delicious gluten-free vegan pumpkin bread.

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The recipe can be found here: http://www.henryhappened.com/recipe-pumpkin-loaf.html

It was my first time baking with teff flour, labeled as a “nutritional powerhouse”, and I certainly plan on baking with it again. Teff flour is a great source of protein, calcium, dietary fiber, and vitamin C. So not only is this bread super tasty, it’s nutritious as well. Next time, I plan on using a bit extra pumpkin puree since my loaf had more of a gingerbread than pumpkin taste.

After I enjoyed a slice of pumpkin bread, I headed to the pumpkin patch with my sister. She won tickets to a fall festival, complete with complimentary pumpkins.

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Lastly, my sister and I cooked up some awesome pumpkin chili! We wanted to use the leftover canned pumpkin from the bread and incorporating it in our chili was a wonderful decision.

I adapted my recipe from http://www.abeautifulmess.com/2012/10/chili-3-ways.html

Ingredients:

2 tbsps olive oil

1 yellow onion

1 red bell pepper

1 tomato

1 can pinto beans

2 cans black beans

1 chipotle pepper (in adobe sauce)

1 can diced tomatoes

12 oz pumpkin puree

4 oz vegetable broth

Dash of cumin

Dash of cinnamon

Dash of red pepper flakes

Dash of chili powder

Directions:

Dice tomato, onion, and red pepper. Heat the olive oil in a large pot over low heat and add the diced onion and pepper. Turn the heat up to medium and saute until the onions begin to be translucent. Add the chipotle pepper, tomatoes (fresh and canned), pumpkin, and spices and cook for 3 minutes. Drain and rinse the beans and add to the pot and stir. Keep the chili warming over medium heat for about 5 minutes, stirring occasionally. Serve with whatever toppings you desire- shredded cheddar cheese, sour cream, avocado, tortilla chips, cilantro, etc. I enjoyed mine topped off with avocado and a side of tortilla chips.

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Detoxinista’s Chocolate Chip Cookies

Tonight I whipped up a batch of Detoxinista’s Paleo Chocolate Chip cookies to satisfy my sweet tooth. She could not have said it better, “These cookies are almost too good be true.” They are delicious and so easy to make! Not to mention, they only take 9 minutes to bake and possess the continuous bonus with vegan baking- eating the dough guilt-free!

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You will need:

2 cups almond flour
1/4 cup coconut oil
3 Tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dark chocolate chips (I used Enjoy Life’s mega chunks)

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The recipe can be found here: http://detoxinista.com/2012/06/paleo-chocolate-chip-cookies-vegan/

Green Pumpkin

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This morning I decided to get creative with my green smoothie and add pumpkin puree. The risk was definitely worth it!

Ingredients:

1 and 1/2 frozen bananas

1/4 cup pumpkin puree

1 cup kale

1/2 cup almond milk

1/2 tsp pumpkin pie spice

Blend all ingredients (VitaMix works great!) for a thick, but smooth consistency. Add more almond milk if you want this to be more of a shake than a bowl. Serve in a bowl and top with granola (I used gluten-free Udi’s) and organic raw pumpkin seeds. Enjoy!

Squash browns

Yep, I made up a new word- squash browns, hash browns made with spaghetti squash! Thursday night I made spaghetti squash for dinner and had half of it leftover.  This morning I went out of town so knew I needed to have the squash for breakfast so it didn’t go to waste. That’s when I came up with the idea of squash browns. I have actually never made hash browns before and I probably never will because the squash browns were delicious.

Ingredients:

½ of a small spaghetti squash

¼ cup diced onion

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

Directions:

Heat olive oil on a nonstick pan on low heat. After 1 minute, add the onions and cook over medium heat until they become translucent. Once the onions are translucent, add the spaghetti squash and cook for 15 minutes or until it starts to brown, making sure to mix every few minutes. Serve with an egg and enjoy!

Simple Stir-fry (recipe)

Simple Stir-fry

Stir-fry Ingredients:

  • 2 cups cooked brown rice
  • 6 oz extra firm tofu
  • ¼ of a small head of broccoli
  • ½ medium red Pepper
  • 2 tbsp fresh ginger
  • Small handful of arugula

Sauce Ingredients:

  • 1 tbsp gluten-free soy sauce
  • ½ tbsp Peanut Butter (no salt added)
  • 1 tbsp Extra virgin olive oil

Directions for the Sauce:

Add sauce ingredients to a small mug and mix vigorously with a whisk. *Hint: If you are using organic peanut butter (stored in the fridge), be sure to take it out about 30 minutes prior to making sauce to let soften.

Directions for the stir-fry:

  1. Cook rice according to package instructions. I used Trader Joe’s organic brown rice that cooks in the microwave for only 3 minutes!
  2. Dry tofu- Place tofu on a plate between 2 paper towels. First press tofu with hands, then add a few heavy books on top and let sit for 10 minutes with the books on top.  Once you have removed excess water from the tofu, slice it into cubes. For this recipe, I used Harrisonburg’s local Twin Oaks Tofu, which is ready to use so I got to skip the drying step. Check it out at http://twinoakstofu.com/.
  3. Cut broccoli into small florets, dice the red bell pepper, cut ginger into thin pieces and add all three ingredients to a pan (sprayed with non-stick cooking spray) over medium heat. After 5 minutes, add the tofu. Cook the tofu for 3 minutes on each side.
  4. Turn the heat down to low and add the cooked rice, arugula and sauce. Stir for 1 minute and then serve.

Serves 2.

The leftovers make a perfect lunch for the following day. Today, I brought my leftovers to school and planned to microwave them, but ended up eating the dish cold and it was still tasty!