Healthy Pumpkin Pie #2

So the first raw vegan pumpkin pie I made was so good, but this one is even better and it is firmer. 

Crust:

2 C. pecans

2 C. dates

Pulse in a food processor or blender until it reaches the consistency that you would like.

Press into a pie dish.

Filling:

2 C. soaked cashews (soak for at least an hour, then drain the water off)

2 1/2 C. pumpkin puree'

2 C. dates

1 tsp. cinnamon

1/4 tsp. ginger

1 Tbsp. vanilla extract

1/4 C. coconut oil

1/4 C. maple syrup (or natural sweetener of choice)

Blend in blender.

Pour into pie crust.

Chill in fridge or freezer.

Enjoy!

Recipe by: Becky

Raw Vegan Coconut Cream & Blueberry Cheesecake

This cheesecake is so rich & delightful. You will love it! 

Crust:

In the food processor or blender add:

1/2 C. walnuts

1 1/2 C. pecans

2 C. dates

Pulse.

Press into pie dish.

"Cheese" filling:

3 C. cashews (soaked for at least an hour)

1/4 C. maple syrup (or natural sweetener of choice)

1/4 C. lemon juice

1 tsp. coconut extract

1/4 C. coconut oil

1 C. shredded coconut, unsweetened 

Process in blender (I used my Vitamix).

Pour into Crust.

Place in fridge for 3 hours. Or for a firmer consistency, place in the freezer for 2-3 hours. 

Topping:

2 C. blueberries (or fruit of choice. You could use cherries, strawberries,blackberries,etc.)

1/2 C. dates

Blend in blender or food processor. Pulse for a chunkier consistency.

Pour over chilled cheese. 

Serve. 

Enjoy!

Recipe by Becky

Raw Vegan pumpkin pie

I love to follow Fully Raw Kristina on the web. This recipe was inspired by her, but I tweeked it to make it my own.

Crust:

In a food processor or vitamix add:

2 C. dates, pitted

2 C. pecans or walnuts

Pulse until it's the constancy you like.

Press into a pie dish. 

Filling:

In a blender add:

3 C. pumpkin puree (the big cans are 3 C.)

2 C. dates, pitted

2 ripe persimmons, optional (make sure you take the skin off)

1 ripe banana

1 Tbsp. Vanilla

2 Tbsp. Coconut oil

1/4 C. maple syrup

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

Blend. 

Pour into crust. 

Place in the fridge.

For an extra firm texture place in the freezer. 

Slice.

Enjoy!

Recipe by: Becky

Mint Chocolate Chip "Nice" Cream

This recipe was a huge hit with my family, especially my husband and oldest son. They couldn't get enough of it. 

I have been trying to eat healthier lately and I am following Clean&Delicious.com. On her YouTube channel she shared this recipe:

Mint Chocolate Chip Ice Cream

We didn't have semi sweet chocolate chips, those are a bit healthier. I would recommend you use those.

P.S. Make sure you just put a little bit of peppermint extract in it. Our first batch, we put in too much, and it was pretty over powering. :)

Crockpot Chili for Halloween Night

This recipe turned out so yummy! Secret Ingredient: Just a kick of Cinnamon

There's nothing like a warm meal on a cold night!

Every Halloween we have been having Chili around the time we go trick or treating, as a tradition. This year we had mandarin oranges for snack before we left and Chili, Healthy Caramel apples, my homemade wassle in the cauldron with dry ice, and healthified popcorn when we got back. It was a great night. The kids were full on good food, so they only had a few pieces of candy with their popcorn as they watched their scary Scooby Doo movie.

Recipe:

On the stove in a pan on medium heat add:

1 Tbsp. Coconut oil

1 onion, chopped

1 C. carrots, chopped

1/4 C. celery, chopped

1 sweet red pepper, chopped

1 tsp. garlic, diced

Cook until the onions are translucent. 

Transfer to a crockpot.

Then add:

1 can diced tomatoes in juice

15 oz cans, drained: 

Great White Northern Beans

Pinto Beans

Kidney Beans

Black Beans

1 15 oz can of your favorite chili

2 C. water

Then add:

1 Tbsp. Chili powder

1 tsp. Cumin

1/2 tsp. Cinnamon

1 tsp. salt

1/2 tsp. black pepper

Stir and let cook for 6-8 hours on low, or 3-4 hours on High. 

Can serve with corn bread or chips with cheese, chopped green onions, etc. 

Enjoy!

Recipe by: Becky

Chocolate Mint Mousse

I like to watch YouTube videos on healthy recipes. Here is one I saw, I changed the amounts of the ingredients to make it my own and to my taste.

Ingredients:

3 ripe avocados, pitted and scraped out with a spoon
5-6 dates, pitted
2 Tbsp. honey
Hand full of mint
1-2 Tbsp. Cocoa Powder
Dash of cinnamon
Dash of salt

In a blender (I used my Vitamix) add ingredients. You will need to use the wand for this. Blend until smooth and scrape out with a spatula.
Place in serving dish and chill for about an hour before serving.
Enjoy!

Recipe by: Becky

Healthier Chicken Enchiladas

Yesterday I made some homemade tomato sauce (onions & garlic saut'ed on the stove, then I added tomatoes blended in the blender, tomatoes diced and placed in the pan, and I added salt, pepper, and Italian seasoning) and I also had leftover chicken. I decided to make these.

We have been trying to eat extra healthy lately, it just helps us feel so much better. So, I took the ingredients from the original enchiladas and changed it up a bit to make them healthier. 

Ingredients:

1/2 can Cream of chicken soup

2 C. tomato sauce

1/2 C. chopped tomatoes

1 tsp. Italian seasoning

Dash of salt & pepper

8-10 whole wheat or whole grain tortillas

2 C. shredded chicken

2 C. rice (to make it healthier you could use brown rice)

1 1/2 C. shredded cheese

1 can black beans

Lightly oil a 9X13 glass baking dish. In a bowl mix the soup, tomato sauce, tomatoes, salt & pepper, and seasoning. Place (hotdog style) a layer of chicken, rice, beans, sauce, and a sprinkle of cheese. Roll up and place in pan. Once you have you're pan full....top with the rest of sauce mixture and cheese. 

Place in a 350 degree oven for 20-25 minutes or until the edges of the tortilla are nice and crispy and the cheese is melted.

Recipe by: Becky

Baked Oatmeal

Picture taken from cookbookaficionado.com

For our freezer meal group this past month my friend Heidi made this delicious recipe! I just had to get it from her.

Ingredients

3 cups quick oats
1/2 cup sugar
1/3 cup flaxseed
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 cup nuts (pecans or walnuts)
1/2 cup craisens
1 large chopped apple
1 chopped-up peach or about 2/3 cup of peach puree if using frozen peaches
1/2 cup coconut oil (if you don’t have cocoanut oil, vegetable oil will work but add a little more sugar to the recipe)
2 eggs
1 cup milk
Directions

Mix all the dry ingredients and fruit together in a large bowl

Mix oil, eggs, and milk together.
Now mix all ingredients in a large bowl.

Pour mix into greased 9×9 or 8×8 baking dish.
Bake at 350 for 20-25 minutes.


(One morning I was in a hurry and tried ot make this from memory.  I forgot the oil and the sugar but my kids loved it anyway.  We did warm up some honey and spoon it over the top)

Recipe by: Heidi F.

A few things I changed a bit were:
I added 2 C. Regular Oats, 1/2 C. honey instead of sugar, 1/3 C. ground flaxseed instead of whole, for the nuts I used sliced almonds, I also added 1/2 C. shredded coconut. For the milk I added coconut milk & almond milk mixed, plus one more egg.
So, I just kinda improvised and geared it toward what I had. This is a delicious recipe and great for breakfast, or any time of the day. We are having it for Sunday snack. :)

Whole wheat pancakes or waffles

This is another great healthy recipe. This one I got from one of my favorite books Original Fast Foods.

In a bowl add:

2 1/2 C. whole-wheat flour

2 1/2 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. cinnamon

Pinch of salt

2 Tbsp. applesauce

1 1/4 C. coconut milk (I used Original Silk Pure Coconut milk)

1 tsp. vanilla

1 1/2 C. water

2 Tbsp. pure maple syrup

Whisk together and cook on a well greased skillet. When bubbles pop, turn. 

Top with homemade yogurt and berries. Enjoy!

Recipe idea from: Original Fast Foods Book

Homemade Yogurt

I have been on a health food kick lately and feel so great! Here is just one of the things I have been making.

In a pot on the stove add about 4-5 C. Milk (We get milk from our neighbors, so it is 100%  natural. :)

Use a candy thermometer and continue stirring while it reaches 175-180 degrees. I like to use a non-stick pan, so it doesn't scorch. 

 Take off the stove and add 1/4 C. powdered milk. Whisk in well. Cool milk mixture down to 110-105 degrees. 

 Then whisk in 1/2 C. room temperature yogurt of choice. Yesterday I just used Stoneyfield organic blueberry. Delish!

Pour into containers of choice with a lid. You can use little containers for the kids, that's always fun for them to pull their own out of the fridge. Turn on oven to warm for about 5 minutes. Turn oven off and place yogurt containers on a cookie sheet in oven for 6-8 hours. Take out and place in refrigerator over night. 

If you would like it a little thicker you can add gelatin or pectin when you add the yogurt start. 

I just love making my own yogurt, because I know exactly what is in it.
It also is great because it gives you probiotics, which regulate your intestinal flora. 

You can also sweeten it with agave nectar, honey, or pure maple syrup. 

Enjoy!

Recipe by: Becky

Healthy Chocolate Protein Bars

I went to my friend's Healthy Living class and she served these. They are great for a protein bar and healthy.
I like to have these for breakfast with a green drink or just for a snack. My husband loves these too!
Ingredients:
2 large egg whites
1/2 C. honey
6 heaping scoops chocolate protein powder
1/2 C. nonfat milk
1 C. natural peanut butter
2 C. old fashioned rolled oats

Mix peanut butter & honey in bowl. Microwave until melted (about 60-100 seconds). Add rest of ingredients. Mix together. Preheat oven to 320 degrees. Smooth into a 9X13 inch pan.

Bake for 25 minutes or until knife inserted is clean. Cut into 20 equal bars when cooled. Cover with plastic wrap and store in fridge.

I tweaked the recipe a bit. This is mine...

Ingredients:
2 eggs
1/2 C. honey
3 heaping scoops chocolate protein powder (I use Jillian Michaels from Wal-mart)
(I added less because it is way expensive)
1/2 C. Rice, almond, or soy milk
2 C. oats
1 tsp. vanilla
Bake at 325 for 25 minutes

1st recipe from my friend Katherine
2nd recipe by: Becky

Healthy Treats from KSL's Studio 5

Fruit Kabobs w/Creamy Dipping Sauce: Fruit Kabobs Fruit Kabobs

Ingredients:

• 1 package (8 ounces) reduced-fat or fat free cream cheese, softened
• 3 Tbsp. Stevia (sugar substitute)
• 1/2 cup organic plain yogurt
• 1/2 cup shredded coconut
• 1/4 cup chopped raw unsalted nuts
• 1 teaspoon vanilla
• Pecan halves, if desired
• Sliced fresh seasonal fruit for dipping

Method:

Beat cream cheese and Stevia on medium speed of mixer until combined. Mix in yogurt, coconut, nuts and vanilla until well blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Serve garnished with pecan halves, if desired. Serve with sliced fresh seasonal fruit.

Makes about 2 cups.

50% calorie reduction from traditional recipe.

Peanut Butter Balls

Ingredients:

• 1 C. Adams Peanut Butter or Almond Butter
• 2/3 c. dry milk, soy milk, or almond milk
• ½ c. honey or agave nectar
• 2 Tbsp. water
• 3 c. slow cooked oatmeal
• ½. C. unsweetened coconut flakes (optional)

Method:

Mix all together, form into ½ palm size ball, put in the fridge or my favoirtie..freeze them. Eat 2 balls for a great snack! These treats are great as a replacement for cookies. Delicious, but completely healthy! The kids and guests will keep on grabbing for more.

Calories: 70

Fat: 2.5 g

Sugars: 5 g.

Protein: 5 g.

Mini Strawberry Cheesecake Bites

Ingredients:

• 4 oz Fat Free Cream Cheese
• 4 oz Fat Free Greek Yogurt
• 15 Baked Mini Fillo Shells
• 15 Whole Strawberries (fresh or frozen work)
• 7 Packets no Calorie
• Sweetener
• ½ tsp Vanilla
• 1 TBLS Balsamic Vinegar

Method:

Mix balsamic vinegar & 2 packets sweetener, pour over strawberries and stir until well mixed. Bring cream cheese and yogurt to room temperature. Beat together cream cheese, yogurt, vanilla & 5 packets sweetener until creamy. Fill Fillo shells ¾ full with cheese mixture. Put 1 strawberry in shell and gently push down until inserted into cheese mixture. Chill for 1 hour and ENJOY!

Makes 15 mini cheesecakes.

HINT:

Freezes well. Make lots ahead of time and freeze. When you go to that party, simply take desired amount out of freezer, thaw, and people will beg for the recipe! Always keep a supply on hand in the freezer. When you get that urge for something sweet, grab 1 or 2 and you will satisfy that craving without eating a lot of calories or fat.

Nutritional Value is (based on 1 mini cheesecake)

Calories 32

Protein 1.9g

Fats 1g

Carbohydrates 3.2g

Sugar 1.5g

Saw recipes on Studio 5.

Got image from Bellaonline.com

Garlic Greens

I've been trying to eat more healthily lately. This is a great recipe to do just that.

Ingredients:
1 tsp. olive oil
4 C. greens (Kale, Collard Greens, spinach)
2 cloves garlic, smashed & diced
1/2 tsp. salt
Dash of pepper
3 Tbsp. honey sunflower seeds

In a skillet heat olive oil.
Add greens & garlic.
Cook for 5-10 minutes, until greens are wilted.
Top with salt & pepper, and sunflower seeds.

Recipe by: Becky

Orange Julius- Healthified

In a blender add:
1 C. ice
1 banana
2 C. (Simply Orange) Orange juice
1 C. plain yogurt

Mix well.
Enjoy!

Recipe by: Becky

Black Bean Soup

At the dinner table my son said, (After taking his first bite) "I thought it would taste bad, but it tastes good!"

Ingredients:
1 Tbsp. olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, smashed & diced
1 can diced tomatoes in juice
2 cans black beans, drained
2 kale leaves, chopped
2 C. water
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. curry powder
1 tsp. Italian Seasoning
1 tsp. Mrs. Dash, original

Cilantro Leaves
Cheese
Sour cream or plain yogurt

In a pot on the stove add:
Olive oil.
Heat.
Then add:
Onion, carrots, celery, & garlic.
Cook for 5-7 minutes.
Then add:
tomatoes, beans, kale,water, salt, seasonings & spices.
Cook for 15 minutes.
Take half of soup out with a measuring cup and place in a blender or food processor. Pulse a few times. Add back to the rest of soup.
Stir.
Place in bowls.
Top with cilantro leaves, cheese, sour cream or yogurt.
Serve with chips, optional.

Recipe by: Becky

Acine Di Pepe Salad- Healthified

Ingredients:
6 C. water
3/4 C. Acine di pepe noodles
1 egg
1/8 C. sugar
1 Tbsp. flour
Dash of salt
1 20 oz. can pineapple tidbits, drained (reserve juice)
1 15 oz. can fruit cocktail, drained
1/2 c. strawberries, chopped
1 C. flavored yogurt (I used Raspberry)
1 C. coconut

In a pot on the stove add water & bring to a boil.
Add Noodles & boil for 10-12 minutes.
Drain water and place noodles in a large bowl.
In the same pot (now empty) add:
egg, (beat with a whisk), sugar, flour, salt, & reserved pineapple juice.
Whisk together on medium heat until thick.
Add to noodles.
Cool.
Then add:
Pineapple tidbits, fruit cocktail, strawberries, yogurt, & Coconut.
Stir together well.
Store in refrigerator.
Serve cold.

Recipe by: Becky

Rice Pilaf

Ingredients:
5 C. water
2 C. brown rice
1 chicken bullion cube, or 1 tsp. chicken bullion granules
1/2 tsp. salt
2 cloves garlic, smashed & minced
1 green onion, diced
1 carrot, peeled & diced
1 celery stalk, diced
1/2 C. slivered almonds

In a pot on the stove add:
Water & rice.
Bring to a boil.
Stir.
Reduce to low heat and simmer for 45 minutes.
Add remaining ingredients, (except for almonds).
Stir.
Cook for 15 minutes on Medium low heat.
Add almonds.
Stir.
Serve warm.

Recipe by:
Becky

Hearty Soup

In a pot on the stove add:
3 Tbsp. Olive oil
1 Medium onion, chopped
3 carrots, peeled & chopped
1 celery stalk, chopped
Cook for 5-7 minutes on medium heat.
Stir. 
Then add:
1 can diced tomatoes in juice
1 can cream of chicken soup (If you want to make it healthier just replace this with chicken broth)
4 1/2 C. water
1 C. bean soup mix (which includes: green & yellow split peas, pearled barley, rice, alphabet macaroni, lentils) 
You find it in the dried bean section at the store. 
Stir well.
Cover.
Cook over medium low heat for 1 1/2 hours.
Season with salt & pepper to taste.
Top with grated cheese.
Serve with chips and fruit salad.

Recipe by: Becky

Grandma Gilbert's Banana Bread-Healthified

I used to attend a Healthy Living Class at my friend Katherine's house. This was a recipe she shared with us. I just can't get enough of it!

What you will need is:
1/4 C. butter
1/2 C. Canned Great White Northern Beans
3/4 C. sugar
4 egg whites, (or 2 whole eggs)
2 bananas
1/2 C. milk (isn't in original recipe)
1 tsp. baking soda (I use baking powder)
1/4 tsp. salt (I don't add it)
1 C. white flour
1 C. wheat flour
1 tsp. vanilla

Drain and Rinse beans.

Pour into blender or food processor, pulse beans & softened butter together until pureed.
Add to mixing bowl.

Add sugar, eggs, and bananas (after mashing them with a fork in a separate bowl) and milk.
Cream mixture.
Add dry ingredients & vanilla.
Stir until well incorporated.
Spoon into 1 loaf pan, greased well with non-stick cooking spray.
Bake at 350 degrees for 1 hour or until knife comes out clean.
Can put into 12 muffin cups or 4 mini loaf pans and bake for 25 minutes. 
I doubled the recipe and gave 1 loaf to a neighbor who got to enjoy it. :)

This isn't word per word and I added a few little things that made it best for me. (Like the butter with the beans).

Recipe by: Katherine
Thanks!

P.S. Sorry I forgot to take a picture of what it looked like in the mixing bowl. Oops!

Simple Granola

The other day I made this simple stuff and it tasted great. I just put them in containers in the pantry and we have breakfast for whenever we are short on time.

In a bowl add:
6 cups quick cooking oats (you can also use normal oats)
1/2 C. slivered almonds
1/2 C. pecans, chopped
1/4 C. sunflower seeds, salted or honey
Stir.
In a separate bowl add:
1 C. oil
1/2 C. honey
1/4 C. brown sugar
1 Tbsp. vanilla extract
Stir.
Add to oat mixture.
Stir all together well, until everything's coated.
Place in 2 greased 9X13 inch pans (or a large cookie sheet)
Bake at 350 for 15-20 minutes.
Stir every 5-7 minutes.
If you want to add dried fruit you can do it after it cooks. If you do it before, the fruit tends to burn. 
Cool.
Store in containers.
Serve with milk, or over yogurt.

Recipe by: Becky