Tag Archives: dessert

24 Vegan Recipes for October #Unprocessed

9 Oct

October #Unprocessed is well under way, and that means I’ve been cooking more frequently, and more from scratch. Vegan meat alternatives are usually loaded with strange ingredients, so it’s been an interesting challenge to avoid using them. I’m sure others taking the challenge are struggling with this, so I put together a vegan recipe roundup to get you through the day, and the month! Enjoy these 24 recipes from my blog and some of my favorite food bloggers. #Unprocessed doesn’t have to be impossible!

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Breakfast

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Apple Cornmeal Protein Muffins

Piña Colada Oat Muffins

Sheet Pan Pear Crumble

Zucchini Bread Steel Cut Oatmeal

Sweet Potato Chia Pudding

Whole Wheat Apple Pannekoek (Dutch Pancake)

Oats & Pumpkin Breakfast Cookies

Lunch & Dinner

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Vegan Chorizo Enchilada Soup

Triple Pepper and Tempeh Stir Fry

Slow Cooker Corn, Pepper and Potato Chowder

Mexican Lentil Salad

Nourishing Vegetarian Crock Pot Lentil Soup

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Honey Pineapple Tofu Bowl -Sheet Pan Dinner

Creamy Vegan Butternut Squash Soup with Sweet Potato, White Beans, and Red Pepper

Bites & Sweets

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Golden Milk Recovery Truffles

Carrot Cake Hummus

Carrot Cake Energy Balls

Lemon Turmeric Energy Balls

Pumpkin Cookie Dough

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Maple, Pecan & Date Healthy Stuffed Apples

3-Ingredient Peanut Butter Pie Dip

3 Ingredient Medjool Date Nutty Caramel Protein Bars

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Superfood Chocolate Cups

Hazelnut Mocha Energy Bites

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Golden Milk Recovery Truffles

3 Oct

Disclaimer: I received free product from Nuzest USA to create recipes with. All opinions are my own; I was not compensated for my time.

Happy October!!! While everyone is welcoming the month with Pumpkin Spice Lattes, Halloween decorations, and Hocus Pocus memes, I’m over here meal planning and reading ingredient lists with a hawk’s eye.

October Unprocessed

Yep, it’s time once again for October Unprocessed! This year is going to be extra interesting, as I have basically gone vegan (albeit sometimes a lenient vegan). That means no dairy, eggs, or honey for me. If you’re not familiar with this annual challenge, Andrew over at EatingRules.com says: “Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients.”

The general idea is that you cut out chemicals, lab-made compounds, and overly processed foodstuffs because these are not real foods. This will be my 6th year taking the challenge, and I’ve learned more about food and my eating habits every single year. I’ve added new vegetables and food preparations to my cooking rotation, and have even spread the love of unprocessed foods to family and friends. And, naturally, I will be running a half marathon on October 22, which is another great test of the #Unprocessed challenge.

Golden Milk Recovery Truffles | xtinaluvspink.wordpress.com

Speaking of running, let’s talk about recovery. Yes, recovery runs, recovery workouts, proper rest, and compression socks all make for a better run come race day. But food is also a massive aspect of recovery! It takes some practice to learn what’s best for your body as far as the food to eat following a long run, hard workout, or race. Which is why you should “train as you race, and race as you train.” {Shout out to the Agile Bettys podcast!!}

Turmeric & black pepper should absolutely be a part of your recovery fuel plan. This combination of spices has anti-inflammatory and antioxidant benefits. This is exactly what you want after a race! That’s why Golden Milk has become so popular – it combines coconut milk, turmeric, black pepper, cinnamon, ginger, and coconut oil into a warming, delicious drink. And that’s why I’ve made these Golden Milk Recovery Truffles. They combine all the goodness of turmeric and black pepper, plus protein powder, coconut oil, cashew butter, maple syrup, ginger, and cinnamon into a delectable little truffle, which is the perfect treat after exercise.

 Golden Milk Recovery Truffles | xtinaluvspink.wordpress.com

I’m proud to be an ambassador for Nuzest USA,  where you can use code “behealthy” for 15% off your next order at checkout! These protein powders really are clean and lean – they’re vegan, too, and taste amazing on their own, or blended into smoothies and baked goods!

Golden Milk Recovery Truffles, inspired by VegNews

Makes 12 truffles

  • 1/2 C coconut oil
  • 1/4 C cashew butter
  • 2 tbsp maple syrup
  • 1/4 C Nuzest Smooth Vanilla Clean Lean Protein powder
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground black pepper

Measure the coconut oil and cashew butter into a glass measuring cup and microwave until just melted.

Whisk in the rest of the ingredients until completely smooth and incorporated. The color will be a nice golden yellow.

Line a mini muffin tin with mini paper liners and pour the truffle mixture into each one until nearly full.

Carefully transfer to the freezer and freeze for a couple hours. Once solid, remove truffles from the tin and store in a freezer-safe container.

To enjoy these truffles, let them sit out of the freezer for about five minutes before biting into them.

You could alternatively make bark out of this by lining a rimmed baking sheet or 8×8″ dish with parchment paper and pouring the mixture on top. Freeze, then break into pieces and store in a freezer-safe container.

Neapolitan Nice Cream Sandwiches

18 Aug

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’ve become somewhat of a weather-app-checking freak every time I set out to train for a race. Will the weather be good enough for my long runs? Will I get caught in the rain? Do I need to wait or go sooner to avoid high temps or bad storms? My weather app is probably the most-used app on my phone as a result!

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Which is why, when planning this weekend’s running, I was disheartened to see 90 degree highs for Saturday through Tuesday. Wisconsin seriously has something against spring time, because I swear we jumped from winter to summer overnight. It’s ridiculous.

I don’t like running super early in the morning, but it looks like it’s either that or I suffer through the heat! Luckily, as I think about the half marathon that is just two weeks away, I know that it’s an early start time, so in most cases, we should be fine.

Speaking of hot weekends, it’s just about time to start whipping up allllll the nice cream for easy scooping to beat the heat. If you haven’t jumped on board the nice cream train, let me give you the low-down.

Rather than sugar- and fat-filled ice cream or frozen custard or froyo, nice cream is simply made by pureeing frozen bananas with a splash of milk and flavoring agents of your choice. In the mood for a protein boost? Chocolate protein powder tastes great as an addition. Want something fruity? Throw in a handful of berries. Going for a classic ice cream flavor? Toss in the toppings of your choice and drizzle with homemade date caramel or magic shell (melt coconut oil with cocoa powder, stir, and cover your nice cream- the oil will solidify on contact with the cold nice cream!). It’s a wonderful dessert that you will always feel good about.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

So when I was eating some of these Breton Artisanal Sweet Potato and Ancient Grains crackers on their own, I was totally inspired! Why not use these as the “sandwich” part to a nice cream sandwich? These crackers are pretty magical. They’re made of ancient grains, like rye and quinoa, have sweet potato baked right in, and are still somehow light and flaky. Sure, plain vanilla nice cream could suffice, but I wanted to kick up the flavor party with the addition of strawberry and chocolate layers. The resulting Neapolitan Nice Cream Sandwiches are a hearty, healthy dessert that perfectly join together the slightly salty, crispy crackers with a guilt-free filling. A wonderfully satisfying snack or appetizer on a hot day!

I’m super excited about these. Make them now – you’ll thank me when it’s 90 degrees in your neighborhood!

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Neapolitan Nice Cream Sandwiches

Makes 15 sandwiches

Line a 9×13″ baking dish with plastic wrap. Lay half of the crackers bottom side up on the sheet, making sure they touch each other but do not overlap.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

In a food processor, puree all the bananas with the nondairy milk and vanilla. Remove 1/3 of the banana mixture from the food processor bowl and spread this on top of the layer of crackers, being careful not to break the crackers. Place in the freezer to firm up.

From the remaining banana mixture, remove half to another bowl; set aside (this would be another 1/3 of the original mixture). Into the food processor, add the quartered strawberries and puree again until completely smooth. Spread this on top of the frozen vanilla layer. Place in the freezer again.

Wipe out your food processor bowl and blade with a clean cloth and then place the final 1/3 of the banana mixture back in, along with the sea salt and cocoa powder. Puree together until incorporated. Spread this mixture onto the vanilla and strawberry layers. Place the other half of the crackers on top, following the same pattern you did for the bottom layer. Make sure these crackers face up.

Freeze the nice cream sandwiches for at least an hour, or until firm.

Remove the pan from the freezer, and let sit out a few minutes to allow the nice cream to soften a bit. Use a sharp knife to cut out the sandwiches from the layer of nice cream, again being careful not to break the crackers.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Transfer sandwiches to a plate and place them back in the freezer to harden again.

Serve cold and enjoy! Leftovers can be transferred to a freezer-safe container and eaten one at a time.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

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