Tuesday, November 24, 2015

Granola Pumpkin Pie

Granola Pumpkin Pie
Finally a way we can have dessert for breakfast. This healthy and delicious granola is a great way to start the morning. The recipe is also simple and easy to make, it will make you want to have pumpkin pie every morning. 

4 cups oats (can be quick or whole)
1/2 cup ground flaxseed
1 cup nuts of your choice (can use 1/2 cup of one type and 1/2 a cup of another type of nuts)
1/2 cup shredded coconut
1/4 cup agave nectar
1/4 cup oil
1/4 cup water
1/2 tsp salt
1/4 cup pumpkin puree
1 tsp pumpkin spice

Preheat oven to 300 degrees. In a large mixing bowl add all the ingredients and stir with a spoon. Put the mixture onto a cookie sheet, lined with parchment paper or a silicon mat. Every 10 minutes stir the granola, and repeat 4-5 times, until the granola is a light golden brown and feels dry to the touch.

After the granola has cooled, you can add raisins, dates or other dried fruits. Serve granola in a bowl with fresh fruit and soy milk.


Benefits of Pumpkin:
Pumpkin is a part of the squash family. Pumpkins are rich in provitamin A and antioxidant flavonoids. It helps prevent arteriosclerosis and cancer. Since they are rich in potassium and low in sodium, it acts to prevent hypertension and its negative consequences (arterial blood clots and stroke).
It is a good source of beta-carotene, which is beneficial to the loss of visual acuity or vision disorders originating in the retina.
It is 1 of the 3 of the most effective, proven anti-carcinogenic vegetables, since it contains beta-carotene, vitamin C and vegetable fiber.
It is a mild laxative, along with its soothing cation on the digestive tract. It is suggested for constipation.

Benefits of Oats:
Oats are a great source of nutrition and very healthy. They help to fight against diseases of the digestive system, nervous system, metabolic disorders, and disease of the arteries. It is beneficial for people with diabetes, high cholesterol, arteriosclerosis, and high blood pressure to add oats to their daily diet.
They are the most nutrient-rich of any grain. They are a great source of phosphorus, iron, vitamin B1, protein and fiber.
A regular consumption of oats in any form, helps with nervousness, fatigue, mental exhaustion, insomnia, and depression. For stressed out students, adding oats is a brilliant move.

Wednesday, November 18, 2015

Vegan Running Dietitian Trailer

It's been a little over a year since I've been making videos and blogging about recipes and health. This video is a trailer I put together for my Youtube channel, telling people what it is all about. 

For the past year I have enjoyed sharing recipes and health information with you all, and I'm wanting to share it with many more as well. My goal is to share health with people. I know everyone is dealing with something different, or are wanting specific information, which is why I am wanting to hear from you all. If you have something in mind that you're wanting to know more about, or a recipe you'd like to see, then just comment and let me know. 

I'm looking forward to this coming year, and seeing what's in store for us. 

Thursday, November 12, 2015

Pumpkin Pie & Coconut Whipped Cream

Pumpkin Pie
Here's your typical Thanksgiving and Christmas dinner dessert. But this time it's vegan. I tried this recipe on some friends and family, who are not vegan, and they loved it. No complaints, just loving it.

The coconut whipped cream is heavenly. I've finally found a vegan whipped cream that actually resembles whipped cream. Typically, I will make it right before I am going to serve the pie, but if kept cold it will keep its form.


2 1/2 cups flour (can use all white flour, or half white and half whole wheat)
1 cup vegan butter
1 tsp salt
1 teaspoon sugar
6-8 TBSP ice water

Place flour, and butter into a Kitchen Aid, or food processor. Combine until it is crumbly and butter pieces are no larger than a pea. Add the sugar and salt, and mix. Add the ice water as it is mixing. Add small amounts at a time, until the dough is forming into a ball. Pat dough into a round form and place it in plastic wrap or a zip lock bag, and place in refrigerator for 4 hours or more. After 4 hours remove and roll dough out to fit in your pie pan.

The great thing about this crust recipe is that you can actually use half white flour and half whole wheat flour. I prefer the half and half taste more than the whole wheat.

Pie Filling:
2 cups pumpkin puree
1 1/2 cups Silk Soy Creamer
1 TBSP cornstarch
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp salt
1 1/2 tsp pumpkin spice
4 TBSP warm water + 1 Tbsp Egg Replacer (Can probably be substituted for 2 Tbsp ground flaxseed + 6 TBSP water)

Preheat oven to 425 degrees. Place sugars, salt, spice, and egg replacer into a mixer and mix together. Mix in pumpkin puree. Stir in cornstarch with soy creamer, until lump free. Place in the mixer until everything is mixed well.

Pour the pie filling into the uncooked pie shell. Bake at 425 degrees for 15 minutes. After the 15 minutes, lower temperature to 350 degrees, and continue to bake for 40-50 minutes. Insert knife or toothpick into pie toward the end of the baking time. When it comes out clean, then you know it's finished.

Allow the pie to cool on a wire rack for about 2 hours. Serve with the coconut whipped cream. Enjoy!

Whipped Cream:
1 can of coconut milk (I like to use the Thai coconut milk. Do not use the light.)
1/2 tsp vanilla
2-5 Tbsp powdered sugar

In a kitchen aid or with a hand mixer, whip all ingredients together. Begin on a slow speed until powdered sugar is mixed in, then place on a high speed to help whip. Let it mix for 3-5 minutes until it resembles the consistency of whipped cream.

Thursday, November 5, 2015

Starbucks Pumpkin Scones Vegan Style

Pumpkin Scones
When it comes to fall, it's easy to be obsessed with pumpkin everything! This is a copycat recipe for the pumpkin scones they have at Starbucks, but cheaper and vegan. Can't beat that! This recipe is not necessarily the dietitian part of me, but rather the vegan who absolutely loves pumpkin. That being is the recipe. 

2 cups flour
1/3 cup brown sugar, packed
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, unsalted (cut into cubes)
3 Tbsp soy milk
1/2 cup pumpkin puree
1 Tbsp ground flaxseed + 3 Tbsp water
2 tsp vanilla extract

1 cup powdered sugar
2 Tbsp soy milk

Spiced Glaze:
1/2 cup powdered sugar
1 Tbsp soy milk
1/4-1/2 tsp pumpkin spice

Preheat your oven to 400 degrees F. In a large bowl, combine flour, sugar, pumpkin spice, baking soda and salt. Next, add the butter and mix until the dry ingredients looks like crumbles. 
Add pumpkin puree, soy milk, flaxseed + water mixture, and vanilla. Mix dough just until it is all mixed in and form into round ball. 
Flour surface and place dough on it.You can use a rolling pin or flatten it out with your hands. Make the dough into about 8-10 inches circle. Using a knife, cut into triangles or pizza shape pieces. Makes about 8-10 pieces, depending on how you cut it. 
On a baking sheet, line it with a silicone mat or parchment paper, this makes it much easier to take them off, and less cleaning afterwards. Place cut out scones on baking sheet. Place in oven for 10-12 minutes. 
Combine the powdered sugar and soy milk with a whisk, until it is smooth. For the spiced glaze, combine powdered sugar, soy milk, and pumpkin spice. Whisk together until it is smooth. Set aside until scones are finished baking and cooled off. 
Allow scones to cool for 10 minutes before drizzling the glaze on top. First drizzle the regular glaze, followed by the spiced glaze. 
Let the glaze set before serving. 
Eat and enjoy with friends and family! 

Monday, November 2, 2015

All the Holiday Recipes

Okay, so this should make it much easier when you are planning your Thanksgiving or Christmas dinner. Or even if it's just to eat really good food. Here is a list of all the holiday recipes I have made so far. There are plenty more to come, but I thought this might help some of you get your dinner menu ready for Thanksgiving, since it's sneaking up on us so quickly. 

The most important piece of the meal is, of course, the tofurkey. No holiday meal is complete without one! This is a must for Thanksgiving dinner. 

The Green Bean Casserole is always a favorite, so us vegans need to add this one to the list. It's so easy, and the rest of your dinner party won't even realize that it is vegan. 

Not such a traditional side dish, is the mashed sweet potatoes. But trust me, it's not a bad idea to add these to the list. I love regular mashed potatoes, but I'm always up for some sweet potatoes. 

Stuffing and Gravy is a no brainer. These recipes make these side dishes so quick and easy to make as well. 

There's always room for dessert. This is the pumpkin cheesecake. It's my nephew's favorite dessert, and he's not even vegan. This recipe is so quick and simple to make, you basically just blend it up and pour it into your pie crust, then bake it. Simple. 

Warm up at the end of the evening with this Starbucks copycat Pumpkin Spice steamer, only made vegan and a lot cheaper. 

This is another great drink to warm up with on the cold holiday nights. So cozy on up! 

Here's the creamiest most delicious pumpkin pie ever. Let's not forget the incredible coconut whipped cream. Great way to end your holiday dinner. Mmm.

This is an easy way to make your holiday turkey. Plus it's fun to eat because it's like having tacos for Christmas. This recipe makes cooking nice and simple.

This is such a fun dessert to make for the holiday season. Plus the vegan brownie recipe is delicious.

The perfect side dish for the holidays. Grilled Green Beans with lots of garlic. Another quick and simple recipe, that's not too much hassle.

Literally these are the best mashed potatoes I've had, and that's because I show you have to make potatoes that are super fluffy. So click here to learn the secret on how to get the fluffiest mashed potatoes.

I hope you all enjoy this holiday season with your friends and family. Share the vegan love with them all. Healthy recipes to share with the ones you care most about. Happy Holidays everyone!

Don't forget to subscribe, because there will be plenty more recipes coming your way!